brookeraymond's blog

QotD: I Give It 5 Stars

nobody@vox.com(brookeraymond) — Mon, 02 Oct 2006 21:22:47 -0500

What's your favorite restaurant?

oh, so many. we have so many great local places within walking distance of our home. we are spoiled. for chinese, i love Blue Koi, for french, Le Fou Frog, for classic american, Classic Cup. anyone who knows me, knows i love to eat and that this is quite possibly on of the most difficult question i could have to answer, so i will just leave it at that.

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If life gives you lemons...

nobody@vox.com(brookeraymond) — Mon, 14 Aug 2006 13:41:51 -0500

the yummiest

make the very best lemon bars of all time:

Lemon Bars

Crust:
1 1/4 c unbleached flour
1/2 c confectioners' sugar
8 T (1 stick) butter, softened

For the crust: Preheat oven to 350 degrees. Line a 9-inch square pan
with parchment paper or foil. Mix flour and sugar, then add butter
(mix with a spoon, fork, mixer, pastry cutter, or food processor -
whatever will work). Pour mixture into the pan and press firmly with
your fingers in an even layer over the entire bottom of the pan. Bake
for 20 minutes.

Filling:
7 large eggs yolks, plus 2 large eggs
1 c plus 2 T granulated sugar
2/3 cup fresh lemon juice
1/4 c lemon zest
pinch salt
4 T butter, cut into four pieces
3 T heavy cream

For the filling: Begin making this when you put the crust in the oven.
In a medium bowl whisk the yolks, whole eggs and sugar until combined.
Add the lemon juice, zest and salt; whisk until combined. Transfer to
a sauce pan, add the butter pieces, and cook over medium-low, stirring
constantly with a wooden spoon until it thickens into a thin sauce.
Pour curd through a mesh strainer (this can be skipped it you don't
have one) into a large bowl and stir in cream. Pour onto the warm
crust and bake for 10-15 minutes, until the filling is shiny and
opaque. Cool on a rack for 45 minutes. Remove the bars from the pan
using the foil and transfer to a cutting board. Cut however you like
and then sprinkle with powered sugar. These are seriously good and
dangerous. Enjoy.

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QotD: the real and the simple...or, oh, how I love Real Simple

nobody@vox.com(brookeraymond) — Mon, 14 Aug 2006 13:32:38 -0500

What magazines do you subscribe to, and why?
I believe right now, Real Simple is the only magazine I am subscribed to. I have been for five years now. It has practical information, great recipes and always has an apple computer in its well designed photos. Not to mention that it is just beautiful. In the past I have been a subscriber of Cooks Illustrated, Budget Living, Dwell, and Gourmet Magazine. The cooking magazines were fun, but I really only wanted the recipes, most of which you can get on epicurious.com. So why spend the money? Any good magazines out there I am missing out on?

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