Grandma’s Lemon Meringue Pie

Lemon Mirenge

Recipe and Photo Credit: http://allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/?prop24=hn_slide1_Grandma%27s-Lemon-Meringue-Pie&evt19=1

Ingredients

  • 1 cup of white sugar
  • 2 tablespoons of all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups of water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Ina Garten’s Guacamole

Guacamole
Recipe and photo credit: http://www.foodnetwork.com/recipes/ina-garten/guacamole-recipe-1941497

Ingredients

  • 4 ripe Haas avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced

Directions

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (You can use your hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Pairs well with lager.

Roasted Potato Salad with Mustard-Walnut Vinaigrette

Recipe and photo credit: https://food52.com/recipes/28744-roasted-potato-salad-with-mustard-walnut-vinaigrette

Potato Food 52

Serves 6 to 8 people

Salad:

  • pounds mixed marble potatoes, or other small potatoes
  • cup walnuts, toasted and roughly chopped
  • bunch basil, leaves torn into bite-sized pieces
  • bunch scallions, white and green parts thinly sliced crosswise

Vinaigrette:

  • cloves garlic, peeled
  • tablespoon whole-grain mustard
  • tablespoon Dijon mustard
  • tablespoons lemon juice
  • tablespoon red wine vinegar
  • tablespoons roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
  2. Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
  3. Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
  4. Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
  5. When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
  6. Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.

MARINATED SALUMI SANDWICH by Giada De Laurentiis

SERVING SIZE:

Serves 6-8

INGREDIENTS:

For the pesto:

1/2 cup raw almonds

1 small garlic clove

1 1/2 cup basil leaves

1 teaspoon lemon zest, from 1 lemon

1/4 cup freshly grated parmigiano Reggiano cheese

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

for the sandwich:

1 large loaf ciabatta bread, sliced in half horizonally

1/4 pound thinly sliced hot coppa or other spicy salumi

1/4 pound thinly sliced finochiona

3/4 pound ball lightly salted fresh mozzarella, sliced or torn

2 cups baby arugula

1 small fennel, thinly sliced

1 1/2 tablespoons lemon juice, from half of a lemon

1 tablespoon extra virgin olive oil


INSTRUCTIONS:

As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.

For the pesto, place the almonds and garlic in the bowl of a food processer. Pulse to coarsely chop. Add the basil, lemon zest and cheese and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.

Open the loaf of bread and pull out some of the excess bread from the inside leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of bread. Layer the coppa, finochiona and mozzarella on the bottom of the bread. In a small bowl toss together the arugula, fennel, lemon juice and olive oil. Top meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least an hour or up to over night before slicing and serving.

*Cooks note- The inside of the bread can be dried and made into breadcrumbs for a later use.

Recipe and Photo credit: https://giadzy.com/posts/recipes/436473/marinated-salumi-sandwich