My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉
This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.
Making homemade mayonnaise has been a challenging endeavor for me. It is always described as “quick and easy” but that has not been the case in my kitchen! This time- with a little bit of a struggle- I finally had a successful result. 🙂
The garlic aioli base of this potato salad was very creamy and flavorful. The diced hard boiled eggs added even more richness to the finished dish. This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. The original recipe suggests making the salad at least an hour prior to serving to allow the flavors to mellow.
This dish could also be made with store-bought mayonnaise as a shortcut! Skip steps 3 and 4 and add garlic and lemon juice to the mayo.
Yield: Serves 4 as a side dish
2 large eggs
2 egg yolks, at room temperature
2 garlic cloves, finely grated or pushed through a garlic press
1/4 teaspoon kosher salt, plus more as needed
1/2 tablespoon lemon juice, at room temperature, more as needed (I used Meyer lemon juice)
1/2 cup extra-virgin olive oil
2 T sour cream
4 T (1/4 cup) finely chopped celery
2 T finely chopped red onion
1 pound small waxy white or yellow potatoes, roughly about the same size (I used tiny yellow potatoes)
freshly ground black pepper, to taste
finely chopped chives, cilantro, or parsley, for garnish
Place the 2 whole eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. (I used a Vitamix.)
Pulse in the egg yolks. (I incorporated the egg yolks briefly at the highest speed.)
With motor running, set to medium-low speed (3 on a Vitamix), very slowly drizzle (drip!) in olive oil until completely incorporated and mayonnaise is thick. (I covered the opening with a paper towel to prevent any mess.)(I initially began this process with 1 egg yolk and the mixture separated. I was able to bring it back to a creamy state by slowing adding the broken mixture to an additional egg yolk prior to slowly adding the rest of the olive oil in the blender.)
Scrape the mayonnaise into a bowl and fold in sour cream.
Fold in the chopped celery and red onion.
Place whole unpeeled potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and then generously salt the water. Cook until potatoes are just tender, 15 to 25 minutes depending upon size. (I cooked the potatoes for 20 minutes.)
Drain and cut the potatoes into 1 1/2-inch chunks as soon as you can handle them.
Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the mayonnaise.
Let cool to room temperature, or refrigerate until ready to use.
Just before serving, toss with some of the remaining dressing to taste (if desired). (I reserved the remaining mayonnaise for another use.)
Season with black pepper and add more salt, if necessary, to taste. Sprinkle with chopped herbs. Serve.
Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.
This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.
Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.
Yield: 8 servings
For the Dough:
1/3 cup warm whole milk (110°F) (I used whole milk)
2 teaspoons active dry yeast
5 tablespoons granulated sugar, divided
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
4 tablespoons(1/2 stick) butter, at room temperature, cut into cubes
For the Filling and to Finish the Bread:
freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
6 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into cubes, at room temperature
1 pinch kosher salt
1 large egg, beaten
confectioners’ sugar, for dusting, optional
To Make the Dough:
In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.)
Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)
To Make the Filling and to Finish the Bread:
In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
Spread the filling evenly over the surface of the bread.
Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
Using a sharp knife, cut the dough in half lengthwise.
Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
Carefully brush the wreath with the egg wash.
Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.
The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.
The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.
This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.
This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂
Yield: Serves 4 to 6
1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
8 T (1 stick) unsalted butter, cut into pieces, divided
1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
Using tongs, transfer one-third of lemon slices to a plate; set aside.
Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
Drain pasta and add to sauce.
Cook, stirring often and adding the grated Parmesan a little at a time.
Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
Serve pasta topped with reserved lemon rounds and more Parmesan.
These soft sugar cookie bars were one of the most popular recipes this week on The New York Times’ website. They described them as “worth the hype” and, with their cheerful frosting and sprinkles, as “happiness in a 9-by-13 pan.” 🙂
This recipe was adapted from American Girl Cookies, via The New York Times, contributed by Margaux Laskey. I baked the dough in a rimmed sheet pan and used Meyer lemon juice in the frosting. I love bar desserts! They would be a crowd-pleaser served for Valentine’s Day, a birthday, or just as a special treat.
Yield: 20 cookies
For the Cookie Base:
1cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4cups/350 grams all-purpose flour
1/2teaspoon fine sea salt
1(8 ounce/225 gram) package cream cheese, at room temperature
1 1/2cups/300 grams granulated sugar
2teaspoons vanilla extract
lemon zest, optional (or Meyer lemon zest)
For the Frosting:
6tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2cups/245 grams confectioners’ sugar
1tablespoon milk or heavy cream, plus more as needed (I used whole milk)
1teaspoon fresh lemon juice, plus more as needed (I used Meyer lemon juice)
1teaspoon vanilla extract, plus more as needed
1/8 to 1/4teaspoon fine sea salt
a drop or two of gel food coloring, optional
assorted sprinkles, for decorating, optional
To Make the Cookie Base:
Heat oven to 350 degrees, preferably on convection.
Lightly butter (or coat with cooking oil spray) a 9-by-13-inch baking pan or rimmed sheet pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
In a medium bowl, whisk together the flour and salt.
In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute.
Add the granulated sugar and beat until smooth, about 1 minute.
Add the egg, vanilla, and lemon zest, if using, and beat on low speed until well combined, about 1 minute.
Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
Using a spatula, scrape the dough into the prepared baking pan. Using damp fingers or a greased offset spatula, spread the dough into an even layer.
Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.)
Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
To Make the Frosting:
Place the 6 tablespoons of softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute.
Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar.
Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.
Note: I stored the leftover cookies in the refrigerator and we actually preferred them chilled.
I have my own Meyer lemon tree but I did have to purchase the lemons for this special treat- this year anyway. My tree is very sparse at the moment- and not that happy. 😦 Hopefully it will have many lemons sometime in the future! Anyway, I love individual desserts. These were silky, creamy and delicious.
This recipe was adapted from The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell. Such a beautiful and informational book. The lemon zest and juice can be replaced with Key lime zest and juice for a lime version. Alternate press-in cookie crust variations are included below as well. Very nice.
Yield: 12 mini pies
For the Brown Butter Press-In Cookie Crust:
113g / 4 oz / 8 T unsalted butter, at room temperature
50 g / 1/4 cup / 4 T granulated sugar
21 g / 1 large egg yolk
5 g / 1 tsp vanilla extract
210 g / 1 3/4 cups all-purpose flour
2 g / 1/2 tsp fine sea salt
15 g / 1 T water
For the Pielets:
1 recipe Brown Butter Press-In Cookie Crust (ingredients above)
99g / 1/2 cup granulated sugar
grated zest of 1 Meyer lemon
288g / 1 1/4 cups heavy cream
60g / 1/4 cup freshly squeezed Meyer lemon juice
2g / 1/2 tsp pure vanilla extract
1g / 1/4 tsp fine sea salt
lightly sweetened freshly whipped cream, for serving, optional
Meyer lemon zest, for garnish, optional
To Make the Crusts:
Melt the butter in a medium saucepan over medium heat.
Reduce the heat to low and cook, stirring occasionally, until the butter begins to simmer and foam, the milk solids turn brown, and the butter smells toasty, about 10 minutes.
Cool the butter to room temperature before proceeding with the recipe.
In the bowl of a stand mixer with the paddle attachment, combine the cooled brown butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
Add the egg yolk and vanilla and mix on medium speed to combine. Scrape the bowl well.
Add the flour and salt and mix on low-speed until fully incorporated, 45 seconds to 1 minute.
Add the water and mix just until the dough is smooth, about 1 minute more.
Preheat the oven to 350°F/175°C with a rack in the center.
Grease the cavities of a muffin pan with nonstick spray.
Divide the dough into 12 even rations in each cavity. (I used cookie scoops of various sizes.)
Use your fingers to press the dough evenly over the bottom and up the sides of each cavity.
Use a small fork or tip of a paring knife to dock the dough all over.
Chill in the refrigerator for 15 to 20 minutes.
Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again.
Cool crusts completely. Then, use an offset spatula to gently unfold the cooled crusts onto a baking sheet. They should release easily. (I found that rotating them helped release them from the pan- the top edges of my crusts did crumble a bit though- still delicious.)
To Make the Filling and Serve:
In a small pot, rub the sugar and the lemon zest together to combine.
Add the cream and heat over medium-low heat, whisking, to dissolve the sugar. Do NOT let the cream come to a boil.
Transfer the mixture to a large container with a pour spout and whisk in the lime juice, vanilla, and salt.
Carefully pour the custard into the cooled crusts, filling each one just over 3/4 full.
Cover loosely with plastic wrap and refrigerate until the filling is set, at least 2 hours (or up to 24 hours). Keep refrigerated until ready to serve.
Top with lightly sweetened whipped cream and garnish with additional zest, if desired, and serve.
The pielets can be made up to 24 hours ahead and kept refrigerated in an airtight container.
Any leftover filling can be chilled in a ramekin for a baker’s treat. 🙂
Alternate Press-In Crusts:
To Make an Oatmeal Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Replace 30 g / 1/4 cup of the flour with 74 g / 3/4 cup rolled oats.
To Make a Coconut Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Add 50 g / 2/3 cup toasted unsweetened shredded coconut with the flour.