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Posts tagged Lemon
Lemon Meringue Pie
1I was looking though my photos today to see what I could post about next (I take a lot of food photos) and was astonished by the lack of eating evidence. Where have they all gone? Oh ya, I remember…I handed J my memory card to put in the camera while he was eating chips and he threw it in his mouth and chomped on it. So unfortunately all those photos are gone forever.
I did find a great photo of a recent Lemon Meringue Pie I made a few weeks ago. My parents came over for dinner and to also check out the new house. This pie is what I made this for dessert. J couldn’t believe that people actually made lemon meringue pies, he just assumed they ALL came from the store. Silly boy!
I used Alton Browns Pie recipe and it was fairly easy. I didn’t have crème of tarter but I substituted it with white vinegar and it worked perfectly (1/8 tsp per egg white). FYI-make your meringue first because the filling needs to still be hot when you put it on the pie. This prevents it from separating or sliding off the filling.
Ingredients
Lemon Filling:
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice (about 2 freshly squeezed lemons)
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows
Directions
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
01 year ago
in Recipes
My parent recently went on a fishing trip and brought back quite a bit of salmon and also halibut. I was lucky enough to get a chunk of halibut from them to cook. I was pretty excited because halibut is one of my favourite types of fish and its also super fresh as well. Since its so fresh I wanted to make something that would be light and also not overpower the simple flavour of the fish. I went to the trusty internet for some basic ideas on what to do. I was also a little intimidated to cook this because it’s so flaky and fragile, I didn’t want to ruin the fillet.
I found an interesting sounding recipe that had great reviews courtesy of Tyler Florence. It kept the clean simple flavour of the fish and dressed it up with prosciutto, wine, and lemon. I of course made some changes by added cherry tomatoes, a small squeeze of deli mustard.
Ingredients
• 1/2 cup all-purpose flour
• Salt and freshly ground salt and pepper
• 2 (6-ounce) halibut fillets
• Extra-virgin olive oil
• 3 tablespoons butter
• 2 slices prosciutto, cut into strips
• 1/2 cup white wine
• 1/2 lemon, juiced
• 2 teaspoons capers
• 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
• 1 tsp of deli mustard (optional)
• 1/3 cup chopped cherry tomatoes (optional)
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, about 2 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 8-10 minutes depending on thickness.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter, mustard, and tomatoes and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
*I personally think the salt in the sauce is unnecessary since you already salted the fillet and the capers and prosciutto adds enough salty flavour. You can always add some, but I don’t think it’s needed. Also check the fish in the over because you don’t want to over cook halibut.
