April 17, 2012 at 7:53 am (Baking with Julia, Dorie Greenspan, Quick Bread, Tuesdays with Dorie)
Tags: Citrus, Dessert, Dorie Greenspan, Lemon, lemon zest, Poound cake, quick bread, Tuesdays With Dorie
This is the second April recipe for Tuesdays with Dorie. Unlike the pizza rustica, which involved mixing and rolling crust, making filling, and shaping a lattice topping, the lemon loaf cake was a quick batter that went from bowl to oven in about 5 minutes. In fact, the most complicated part of the whole thing was denuding the lemons.
The cake baked up beautifully and smelled fresh and lemony when it came out of the oven.
I served the lemon cake for dessert after a dinner of the pizza rustica. Both were big hits with my family.
Our hosts for this week were Truc of Treats and Michelle of The Beauty of Life. Visit their blogs for the recipe. And check out the TWD main page to see what everyone else thought of this recipe.
April 15, 2012 at 8:48 am (Recipes, Techniques)
Tags: black tea, Chinese tea eggs, creme fraiche, Eggs, Hard-boiled eggs, marbled eggs, marbled tea eggs, ponzu, tea eggs
I’m not sure where I first saw marbled tea eggs, but I’ve wanted to try them for some time. The opportunity finally presented itself just before Easter. I bought 3 dozen eggs for the kids to color (hey, they were on sale for $1.19/dozen). I boiled all the eggs, but the girls started to lose interest around the second dozen. And that’s when I decided to commandeer about a half dozen eggs and try making tea eggs.
As dramatic and, yes, delicious as these eggs are, they are really easy to make. Having already hard-boiled the eggs, it was just a matter of cracking the shells and then simmering the eggs in a spice-tea mixture for a few hours.
Chinese Marbled Tea Eggs
- 6 eggs
- 2 bags strong, clean-flavored black tea
- 1/2 cup ponzu sauce
- 2 teaspoons sugar
- 1 cinnamon stick
- 1 whole star anise
- 2 teaspoons Kosher salt
- 1 teaspoon black peppercorns
- Place eggs in medium saucepan and cover with cold water by about 2 inches. Bring the water to a full boil, then turn off burner. Cover the pan and let sit for 7 minutes. Remove the eggs from the pan, but don’t dump the water. Allow eggs to cool.
- When eggs are cool enough to handle, crack the shells without removing, using the back of a spoon or flat edge of a table knife. Try to get as many small cracks as possible.
- Add remaining ingredients to the water in the saucepan, stirring to dissolve sugar and salt. Return eggs to the pan and add water to cover eggs by at least 2 inches.
- Bring water to a boil, then lower heat and simmer eggs for 2-3 hours. The longer they cook, the darker the marbling and stronger the flavor. Add water as needed during cooking to keep eggs fully submerged.
- Refrigerate unpeeled eggs in cooking liquid in glass or ceramic container.
Note: If you don’t have ponzu available to you, substitute an equal amount of soy sauce and the zest of 1 lime.
These eggs are as delicious as they are visually stunning. The ponzu and spices give them a great citrusy, spicy, slightly salty flavor. And the tea lends to both the color and taste.
You can serve these eggs warm, cold, or at room temperature; plain, with a little salt, ponzu, or soy sauce; by themselves or cut up and served on rice or noodles. You could even make deviled eggs with them, or slice them in half and serve with a dollop of crème fraîche and caviar. The possibilities are almost endless. But, to tell the truth, my favorite way to eat them is with the barest sprinkle of salt.
Now that I’ve finally tried tea eggs, I want to make them again with different spices. Maybe next time I’ll leave out the star anise and add some whole cloves and allspice. Or perhaps Chinese 5-spice powder. One thing’s for sure: I’m not waiting until next Easter to make more of these beauties.
April 3, 2012 at 7:00 am (Baking with Julia, Cake, Dorie Greenspan, Nick Malgieri, Tart Crust, Tarts & Pies, Tuesdays with Dorie)
Tags: Baking with Julia, Dorie Greenspan, food processor, Lattice crust, Lebanon bologna, Nick Malgieri, Pastry dough, Pizza rustica, Ricotta cheese, Savory tart, Sweet Lebanon bologna, Tart, Tart dough, Tuesdays With Dorie
This is my second forray into Tuesdays with Dorie, and I’m happy to report that I liked this recipe a lot better than the Irish soda bread I made a few weeks ago. This recipe is from Nick Malgieri, and it reminded me of a savory version of his Neapolitan Easter pie.
I should say up front that I’m sure there’s some historical reason for the name, but it really isn’t anything like a pizza. It’s more of a savory cheese pie, akin to a quiche, but not as custardy.
The crust is simple to whip up in the food processor. The surprise here is that, although this is a savory pie, the crust is quite sweet. I found my dough a bit on the dry side, so I wet my hands and kneaded a bit of water into the dough before rolling it out. It worked beautifully.
The filling also came together quickly. It consisted of ricotta cheese, eggs, Pecorino Romano cheese, sweet Lebanon bologna (my substitution for prosciutto), mozzarella cheese, and spices. I began by stirring the ricotta to soften, then mixed in the remaining ingredients one at a time. I spooned the filling into the crust and smoothed the top.
I rolled out the remaining dough and cut it into strips with a ruffle-edge pastry wheel, then made a criss-cross lattice pattern on top of the pie.
I baked the pie for about 40 minutes at 350°F, until the crust was golden brown and the filling set. The recipe says to cool the pie completely before eating. I let mine cool for about 20 minutes, but we were hungry and decided to eat it while it was still warm.
It seemed like it needed something light and refreshing to go with it. I wanted to make a frisee salad, but I didn’t have any greens in the fridge. I’m not sure what made me think of it, but I decided to toss together a quick carrot salad to eat with the pie. It turned out to be the perfect accompaniment.
The pie was rich, sweet, savory, and salty all at the same time. I’m not sure how it would be with prosciutto, but the sweetness of the crust paired beautifully with the salty-sweet of the Lebanon bologna. And the carrot salad provided just the right coolness and acid to balance out the dish. We all agreed that this is a dish we would gladly eat again.
This post is part of Tuesdays with Dorie. Check out the group website to see what everyone else thought of this dish. Our hosts for this recipe were Emily and Raelynn. Surf on over to their blogs for the pizza rustica recipe.
Next up: Lemon Loaf Cake. You’ll have to check back in a few weeks to see what I thought of it, but here’s a preview:
Dinner and dessert