Dayrecipe Food Community

The “tart shells” are crisp meringues; they’re filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.

Makes 8 servings.

INGREDIENTS

• meringues
• 4large egg whites
• 1/4teaspoon cream of tartar
• 1cup sugarfilling
• 1cup chilled whipping cream
• 84-inch-long fresh mint sprigs5large egg yolks
• 6tablespoons sugar
• 1/3cup fresh lemon juice
• 1tablespoon grated lemon peeladditional fresh mint sprigs

DIRECTIONS For meringues:
Preheat oven to 225°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy, about 8 minutes.

Using generous 1/3 cup meringue for each, scoop 8 dollops of meringue onto prepared baking sheet, spacing apart. Using back of spoon, make 2 1/2-inch-wide indentation in center of each meringue, spreading meringues to form 3 1/2-inch-diameter nests.

Bake meringues until crisp, about 1 1/2 hours. Cool. (Can be made 1 day ahead. Store airtight at room temperature.)

For filling:
Bring 1/2 cup cream to simmer in heavy medium saucepan over medium heat. Add 8 mint sprigs; remove from heat. Cover; let steep 30 minutes. Strain mixture into bowl; discard mint.

Combine egg yolks, sugar, lemon juice, and lemon peel in heavy medium saucepan. Whisk constantly over medium-low heat until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer custard to glass bowl; whisk in mint-infused cream. Refrigerate until cold, at least 1 hour.

Using electric mixer, beat remaining 1/2 cup cream in medium bowl until peaks form. Fold into lemon mixture. (Filling can be made 6 hours ahead. Cover and refrigerate.)

Spoon filling into meringue shells. Garnish with additional mint sprigs.

This easy-to-make lasagne evolved from a pasta dish that one of us
enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash.

Active time: 30 min Start to finish: 45 min

Makes 2 (main course) or 4 (appetizer) servings.

INGREDIENTS

• 1garlic clove, minced
• 1tablespoon unsalted butter
• 1 3/4cups canned crushed tomatoes with purée (14 oz)
• 4tablespoons finely chopped fresh basil
• 1tablespoon fresh orange juice, or to taste
• 3/4cup whole-milk ricotta
• 1/4cup freshly grated parmesan
• 2teaspoons finely chopped fresh oregano
• 12won ton skinsgarnish: fresh basil

DIRECTIONS Preheat oven to 400°F.

Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.

While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add toa saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.

Spread 1/2 cup tomato sauce evenly in bottom ofa buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel,in1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.

Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

Active time: 15 min Start to finish: 1 hr

Makes about 3 cups.

INGREDIENTS

• 2garlic cloves, finely chopped
• 2teaspoons finely chopped peeled fresh ginger
• 1tablespoon vegetable oil
• 1teaspoon mustard seeds
• 3/4cup dried apricots (6 oz), finely chopped
• 1/3cup dried currants (1 1/2 oz)
• 3/4cup water
• 1/3cup red-wine vinegar
• 1/4cup sugar
• 3/4teaspoon salt

DIRECTIONS Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don’t need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that’s powerfully fruity. You don’t want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness.

If you’re using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.

Makes 1 generous cup.

INGREDIENTS

• 1/4 cup red wine vinegar or aged sherry vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon coarsely chopped shallot
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 3/4 cup mild extra-virgin olive oil

DIRECTIONS Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.

Variations
Use an herb-infused vinegar in place of the red wine vinegar.

Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

Serve this on its own, or use it for chalupas, tacos, or nachos.

Makes 6 to 8 servings.

INGREDIENTS

• 2 pounds ground beef
• 3 cups warm water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 onion, diced
• 2 tomatoes, diced
• 1 green bell pepper, diced

DIRECTIONS 1. Cook the meat in a large skillet over medium heat, stirring to break up
any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in
1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8
to 10 minutes.

2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are
tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8
minutes.

Variation To make this really interesting, add some pecans and raisins to the
picadillo 2 minutes before it’s done. This variation makes a great stuffing
for Chiles Rellenos.