Dayrecipe Food Community

The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.

Active time: 1 hr Start to finish: 5 hr (includes chilling dough)

Makes 8 to 10 servings.

INGREDIENTS

• flaky pastry dough
• 2large eggs
• 1cup sugar
• 1tablespoon all-purpose flour
• 1cup cold water
• 2tablespoons cider vinegar
• cinnamon for dustingaccompaniment:lightly sweetened whipped cream
• special equipment:a 9- to 9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

DIRECTIONS Make pie shell:
Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of panto form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.

Preheat oven to 400°F.

Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.

Make filling while shell bakes:
Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.

Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.

Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.

This sandwich is so good.

I love the textures and the flavors in this tasty dish.

Everything blends together perfectly to create a memorable treat.

A filling and satisfying meal, when served with fruit salad, enjoy.

Serves: 2

INGREDIENTS:

• 2 tbsp butter
• ½ cup sliced wild mushroom
• ½ cup sweet onions, thinly sliced
• 1/8 cup sweet Russian honey mustard
• ¼ tsp creamed horseradish (optional)
• 1 – 2 tbsp white balsamic vinegar
• ¼ – ½ tsp coarse sea salt
• ¼ – ½ tsp freshly ground black pepper
• 1 small sirloin steak, (cooked to your preference) (thinly sliced)
• 1 tsp fresh squeezed lemon juice
• 2 sweet chocolate tomatoes (strawberry tomatoes or other sweet variety) (thinly sliced)
• ½ ripe avocado, thinly sliced (optional)
• Pinch of salt and ground black pepper
• 2 tbsp mayonnaise or miracle whip
• 2 Italian rolls or bread

DIRECTIONS:

1. Wash and slice the mushrooms.
2. Fry the mushrooms in 2 tbsp of butter, until tender then set aside to cool.
3. Mix with the sweet Russian honey mustard and creamed horseradish, set aside until needed.
4. Next slice the sweet onions.
5. Add the remaining 2 tbsp of butter to the pan and fry the onions until they are soft.
6. Remove the onions from the heat and cool.
7. Add the white balsamic vinegar to the onions and set aside until ready to assemble sandwich.
8. Season your steak with salt and pepper and pan fry to your personal preference.
9. Remove from heat and squeeze the lemon juice over the steak.
10. Allow the steak to rest 5 – 10 minutes then thinly slice the steak.
11. Slice the sweet tomatoes and avocado if using and season with salt and pepper.
12. Slice your firm Italian rolls or bread and scope out most of the soft bread filling.
13. Spread the mayonnaise on the top slice of roll.
14. You are now ready to assemble your sandwich.
15. To the bottom slice add your honey mustard mushrooms.
16. Next add the sweet onions and drizzle with any remaining balsamic vinegar.
17. The steak slices are next, followed by the tomato, avocado and the top of the roll.
18. Slice the sandwich in half and enjoy.

TIPS:

1. Before frying your steak, rub a little olive oil on the steak for flavor.
2. Use a good quality olive oil it can really enhance the steak.
3. A well seasoned steak, is always more flavorful.
4. You will need lots of paper towels.

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

• 1 1/4lb turkey breast cutlets, halved crosswise if large
• 2large eggs
• 1tablespoon water
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 3/4cup finely grated parmigiano-reggiano (1 1/2 oz)
• 2tablespoons chopped fresh flat-leaf parsley or basil
• 2tablespoons unsalted butter, cut into pieces
• 2tablespoons olive oilaccompaniment:lemon wedges

DIRECTIONS Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.

Serve with lemon wedges.

Active time: 10 min Start to finish: 10 min

Makes about 2 cups.

INGREDIENTS

• 1/2lb fresh tomatillos (8), husked, rinsed, and quartered
• 1to 2 teaspoons chopped fresh jalapeño chile, including seeds
• 1/2teaspoon salt
• 2firm-ripe small california avocados (1 lb total)
• 1/4cup finely chopped white onion

DIRECTIONS Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.

Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

“The recipes here reflect my British roots, but not necessarily my family traditions,” writes Mairi Morrison of London, England. “Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn’t until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table.
I really like this dish because it is typically British, and perfect for a rainy winter evening in London.”

A nice side with lamb, chicken or fish dishes.

Makes 6 servings.

INGREDIENTS

• 6tablespoons (3/4 stick) butter
• 2large shallots, chopped
• 4teaspoons chopped fresh thyme
• 2large garlic cloves, chopped
• 3/4pound mushrooms, sliced
• 12ounces orzo (rice-shaped pasta; about 1 2/3 cups)
• 3 1/2cups canned low-salt chicken broth
• 1/8teaspoon ground nutmeg

DIRECTIONS Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.