Lemon Meringue Tart

20160906_161913I saw Martha Stewart make this tart on public television and scrambled to write down the recipe.  It looked simple enough, and very delicious.  You simply assemble the brown butter cookie crust, chill it, blind bake it and let it cool.  Meanwhile, whip up the lemon curd so that you can strain it directly into the prepared crust.  While this chills, you can work on the meringue.  Martha Stewart made this beautiful pie and two others in the span of thirty minutes.20160905_122101

20160905_122921I wasn’t even able to finish this project in one day.  However, it was WELL worth it.  The crust is awesome, the lemon curd is fantastic, and the meringue is superlative.  The genius addition of a little unflavored gelatin to the lemon filling makes it hold up well to slicing.  Everything about it is just right.  I will definitely make this again.  If you think it looks good in the pictures, just imagine that it tastes even better.  The crust is tender, the filling is tart and smooth, and the meringue is fluffy and marshmallowy.20160906_155928

20160906_160854Please click through to her website for Martha’s recipe.  You will not be disappointed.

Lemon Tart With Brown Butter Cookie Crust


Chocolate Birthday Cupcakes

I love baking special treats for birthdays and my son always asks for chocolate cake.  He loves a big layer cake with chocolate frosting and has had the same cake for the past three years.  This year he agreed to cupcakes for a small change.  I used the easiest chocolate cake recipe EVER – which also happens to be vegan.  These cupcakes were topped with rich fudge frosting and kit-kats for that extra chocolate touch.20160902_192930

I blogged about this recipe when my son was three years old, and he just turned nine.  Thank you to anyone out there who has followed my adventures in the kitchen!  Your kind words and enthusiasm keep me trying new things.  (My husband thanks you too.)20160902_191121

Here’s the link to Deadly Good Vegan Chocolate Cake.

The recipe for the frosting is completely brilliant and found on the awesome blog Smitten Kitchen.  It’s really a basic buttercream, but unsweetened baking chocolate is substituted for some of the butter which makes it super chocolately.  Here’s the link for that recipe – scroll down to the bottom of her post to find the frosting.

Pies for a Party

What a fun way to spend an afternoon!  I’m so thankful to have a friend who gets as excited about the finer points of pie dough as I do.  We baked three pies for a family party.  Each creation had a delicious and flaky home made crust. vCheck out our two traditional fruit pies with a lattice top and one scrumptious peach and almond cream tart.IMG_8738 IMG_8739 20160708_180432 I made the dough a day in advance so it was ready and waiting in the fridge.  We rolled all the dough on a chilled marble slab and felt very fancy, very professional.  The marble came from Grandmama Clydie and kept our dough cold in a hot kitchen.

The recipe for the peach tart came from David Lebovitz, and boy was it good! Click through for his post and recipe. I also used the crust recipe he suggested for this recipe, which can by found by more clicking through from his website. This pie was was the first to go at the party. It was attacked as soon as I released it onto the table.

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I’ve been using a pate brisee recipe from Martha Stewart for all my pies lately.  You can whiz this up in the food processor and save it in the fridge or freezer until you’re ready to bake.  I channel Julia Child and finish the mixing by hand on the counter for an extra flaky crust.  You can click through for full instructions, or if you’re an experienced pie baker, the proportions are:

2 1/2 cups AP flour

4 teaspoons sugar

1/2 teaspoon salt

2 sticks unsalted butter – cubed and ice cold

about 1/4 cup ice water

For the fruit filling, we used Nathalie Dupree’s book Mastering the Art of Southern Cooking.   You will need about 4 cups of fruit, a little sugar and a little cornstarch.  Yummo!  This was the only picture I could snap of all three together.  As you can see, I wasn’t fast enough!

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Pineywoods Cows


May I introduce our heifers from left to right:  Star, Blackie, Cinderella, Muffy and Patches.  This is my first experience with cows and I’m learning so much!  They were really young when this photo was taken and it’s been fun to watch them grow.

These girls are Pineywoods cows and they spend their days swishing their tails, grazing, and chewing.  The Pineywoods is one of the oldest breeds of cattle in the United States, descending from Spanish cattle brought to the Americas beginning in the early 1500s. Pineywoods cattle are an endangered breed of “heritage” livestock that are descended from the original Spanish stock left along the Atlantic and Gulf coasts of Florida, Georgia, Mississippi and Alabama. They have evolved to be naturally resistant to most diseases and are able to forage on rough vegetation that commercial cattle will not touch. Pineywoods are also “dry land” cattle and have evolved to avoid predators by spending only a minimum of time at their water hole. This makes them very low impact cattle, as they do not contribute to bank erosion and fouling of streams like most domestic stock.

We are excited to care for this endangered heritage breed.  Like many other heritage animals, these cows are well suited to their environment and very low maintenance.  My husband loves cows and often comments how these behave differently than mainstream breeds.  They are very skittish, they have a distinct pecking order, and they gallop at full speed across the pasture for no apparent reason.

We (actually, my husband…) plan to breed them so that we can produce healthy grass fed beef from happy cows.  These girls are very happy, glossy and fat!  We are certainly not vegetarians, but you may have noticed from my blog that I don’t eat a lot of meat.  I believe that how and what we eat matters, and  I want to feel good about the animals I consume.  It’s exciting to work towards producing another awesome ingredient to cook with!




Sourdough Bread

IMG_8710Bread is tricky and anyone who tries to tell you that it’s easy is lying. .. or they have a very different standard for bread than I do.  It’s true that many breads are easy to make at home.  I have a bread machine and can consistently make a soft and fluffy loaf.  I also find other sweet breads and rolls pretty simple.  My challenge and my goal however is to bake a crusty, perfectly shaped, beautiful and tasty loaf of bread with no added sugar, milk, eggs or other nonsense.  I want a subtle flavor that comes from fermentation.  I want large, uneven holes and a good chew.  I want a crust that is so crisp it shatters.  All this can be achieved by going to a good bakery in a large city and purchasing fresh bread.  This perfection can also be accomplished in a home oven, but it is very tricky.

I’ve been practicing my bread skills for about 5 or 6 years now and I still fail regularly. IMG_8713 My conclusion is that it just takes a lot of practice because I have steadily improved with experience.  I’ve had to throw out entire loaves of bread in the past and that never happens now.  It just takes time to get accustomed to the feel of dough, how to handle it, roll it shape it, poke it and slice it.  Typically my problem is with the final rise and I end up with a loaf that is too dense.  Here are some links from my past forays into bread baking.  There is a constant pursuit of the perfect bread for a perfect tomato sandwich seen in this no knead bread.   My son’s favorite is the sweet and rich Easter Bread.  Country French Bread with help from Julia Child is really delicious!  A surprisingly easy and fun recipe is for Pita Bread.  These are all yeast breads.  Sweet quick breads such as Banana Bread and Pumpkin Bread and scones are in a different category altogether.

IMG_8717My mom recently gave me the gift of a shortcut to excellent flavor in my bread: a sourdough starter.  The starter is basically a slurry of flour and water that smells very ripe and sour.  When I feed it more flour and water and leave it on the kitchen counter it bubbles and froths and runs down the side of it’s mason jar to make a pasty mess.  It’s so good.

Even though it’s very ugly and consistently leaves a trail of crustiness on the counter and in the fridge, I love it and will try to keep it alive forever.

I’ve been using this recipe from The Kitchn for Easy Beginner Sourdough.  It’s easy and for beginners because it doesn’t rely only on the starter for the rise – you add some yeast as insurance and to speed up the process.  Click through for more detailed information and the complete recipe.  It’s worth noting that none of my efforts have ever looked anything like the pictures on that website.  They’ve all been tasty though.  The dough is very wet and a little tricky to work with.  You will need a good mixer with a dough hook or some serious experience kneading heavy, wet dough.  I find better results with a shaped loaf than a bread pan for this recipe.  Contact me if you would like some starter – it multiplies quickly and I’d love to share.

IMG_8733p.s. I grew this mammoth, unblemished, perfectly ripe, beautiful and delicious heirloom Cherokee Purple tomato in my little garden and it was even prettier in person.