What's for Dinner?: Italian Sausage Torta

Cool weather often seems to require more robust meals -- this main dish is delicious and might expand your definition of Italian food. There is nary a tomato to be found.

This meal is a lot of work to prepare but I think it is worth it! All the prep work (and most of the clean-up) can be done earlier in the day and then the dish can be baked just before serving. This means that it is a relaxing meal to serve to friends.

This recipe originally appeared in Gourmet magazine in an issue devoted to Italian food.



INGREDIENTS:

For crespelle: (I guess that is Italian for crepes!)

• 2 large eggs
• 2/3 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted

For filling: (If you can't find broccoli rabe, just use the tender tops of broccoli, chopped fine)

• 3/4 pound broccoli rabe
• 4 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red-pepper flakes
• 3 tablespoons olive oil
• 3/4 pound sweet Italian sausage, casings removed

For besciamella sauce:

• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

For assembly:

• 1 tablespoon unsalted butter, melted
• 1/4 cup dry bread crumbs
• 1/4 pound chilled Italian Fontina, coarsely grated (1 cup)
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

• Special equipment: an 8-inch (20-cm) round springform pan

METHOD:

Make crespelle:
Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.

Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.

Make filling:
Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.

Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.

Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.

Make sauce:
Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.

Assemble torta:
Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.

Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.

Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.

Bacon, Bacon!

I have to admit that I love bacon. It is great at breakfast or anytime and adds flavor to soups and sandwiches and it can be added to slow-cooked foods like short ribs to add complexity of flavor to a long-simmering sauce.

When eating crispy slices of fried bacon for breakfast, it pays to buy a premium brand such as Applegate Farms. The flavor of this bacon is sensational and it is produced without nitrites.

(Nitrites are added to meats to prevent bacterial growth and to give a deeper red color to the meat. Nitrites are thought by many to increase the risk of some cancers, DNA mutations, brain tumors and chronic obstructive pulmonary disease or COPD). For more information on nitrites, visit SixWise.com.

Nothing in the Refrigerator

Dinner When You Haven't Been to the Market

Sometimes your day can get busy and hectic and even though you know your cupboard is bare, you just don't have time to get to the market. Do you have any 'standby' simple meals? Or do you pick up the phone and order takeout?

Here are three quick things I make for a simple dinner -- I usually have something on hand...

Pasta with Cream Sauce
While your pasta cooks, melt a few tablespoons of butter in a skillet, throw in a couple of cloves of garlic, minced. Add a couple of sliced green onions, if you have them, or maybe a little bit of sliced onion. A few sliced mushrooms, too, if you have any. Saute these items until tender then add about 1/2 cup heavy cream and about 1/3 cup grated parmesan. Pour this sauce over cooked pasta.

Grilled Cheese
Take two types of cheese (cheddar, american, swiss, etc.) add a couple pieces of ham, cooked bacon or leftover pancetta, and a slice of tomato if you have one. Grill sandwich and serve with sliced apple or other fruit.

Omelette
If you have a couple of eggs, you have dinner. Pick easy fillings, in a combination you enjoy. Cheese, spinach, onion, tomatoes, ham, bacon -- whatever!

The more you cook, the more creative you will become with the contents of your refrigerator, freezer and pantry.

A Day Out of the Kitchen

Since I am here in New York City right now, I must confess that I am not cooking as often as I do at home. It is some combination of having lots of restaurants all around me and having a tiny kitchen with minimal equipment here.

Last night, I went out with girlfriends and we had dinner at Orsay, a nice French Brasserie on Lexington at 75th Street. If you go, plan on some selections from the antique trolley of appetizers that is presented tableside.

It was Tuesday, but we acted like it was a Saturday night and finished our night with drinks at the Hudson, an almost secret hotel near the Time Warner Center.

Kitchen Tip: Break an Egg

Eggs are a common ingredient when cooking and baking. When you break an egg and a bit of shell lands in the bowl with your egg it can be difficult to fish the shell out of the bowl. Here is a valuable tip. Use half an egg shell to dip the broken bit of shell out from the egg in the bowl. The broken bit is magically attracted to the egg shell in your hand. Generally, with one scoop the eggshell is removed from the eggs and you can proceed with your cooking.



This photo doesn't quite do it justice -- before you criticize, you might try holding and scooping a broken bit of eggshell out with one hand while taking a picture with the other and trying not to drop your camera into a bowl of eggs!

Do I hear someone saying I should get an assitant??

What's for Dinner?: Pork Tenderloin with Onions and Apples

Pork tenderloin is a versatile cut of meat. Here, the classic combination of pork and apples is enhanced by the flavors of onions and horseradish.





INGREDIENTS

1 pork tenderloin, approximately 1-1.5 pounds
1/2 cup heavy whipping cream
1/4 cup sherry
2 tablespoons creamed horseradish
1 teaspoon Dijon mustard

2 teaspoons butter
1 medium onion, sliced
1 Granny Smith apple, peeled, cored and sliced


METHOD

Preheat oven to 325 degrees. Salt and pepper pork tenderloin and place in shallow roasting pan.

Mix together the heavy cream, sherry, horseradish and mustard.
Baste pork with this mixture and place in oven. Roast pork until slightly pink in center (approx. 140 degrees on a meat thermometer). The amount of time will vary with the thickness of the pork roast. Baste occasionally with creamy horseradish sauce.

About 15-20 minutes before the roast is done, melt the butter in a skillet and saute the onions and apples until the onions are transparent and the apples are soft.


Just before serving, slice the pork roast. Add the pan juices and any remaining creamy horseradish sauce to the skillet with the onions and apples and warm through. Serve several slices of pork per person with onion, apples and cream sauce on top of each portion.



Suggested accompaniments include rice pilaf (shown above) or mashed potatoes along with a green vegetable.

What's for Dinner?: Steak with Parmesan Butter, Balsamic Glaze, and Arugula

This is a quick weeknight entree.

Add a baguette and a glass of red wine, and you've got a meal!




STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
(serves 2)

Ingredients:

2 tablespoons grated Parmesan Cheese plus Parmesan Cheese shavings (use the best Parmesan that you can find; create shavings with a vegetable peeler, 4 shavings per person)
1 1/2 tablespoons butter, room temperature
1 teaspoon olive oil
1/4 cup Balsamic Vinegar
1/4 cup finely chopped shallots
1/2 teaspoon brown sugar
4 cups (lightly packed) arugula or other salad greens, the more bitter greens are best for this recipe
2 large lemon wedges

Method:

Mix grated parmesan and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add venegar, shallots, and sugarto skillet. Boil until reduced to glaze, stirring constantly about 1 minute.

Divide arugula between 2 plates. Add parmesan shavings to plate. Squeeze lemon over greens and cheese. Slice steak and place atop arugula. Top each steak with a bit of the parmesan butter. Drizzle glaze over steaks.

Recipe from Bon Appetit, October, 2008; Photo from www.epicurious.com

Kitchen Tip: On Vegetables, Be Flexible

In Jackson Hole, WY and in many other places that I have lived, you have to go to the market with a little flexibility in mind when it comes to vegetables.

If you are shopping for broccoli but it is limp be ready to change your plans and go for the green beans. Or, if the green beans are expensive, switch to zucchini. It's a good idea to know how to steam and season a few favorite vegetable so that you can substitute as required to take advantage of what is best at the market.

What's for Dinner?: Sole Piccata with Grapes and Capers

This genuinely delicious dish can be put together quickly. The capers add a nice contrast of flavor that doesn't over power the fish. Buy the small capers, about 1/3 inch in diameter. They keep for a long time in the refrigerator and they are a good way to perk up a dish.

Allow about 1/2 pound of the tender sole fillets per person.

SOLE PICCATA WITH GRAPES AND CAPERS










Ingredients:

2 tablespoons olive oil
4 Dover Sole or petrale sole fillets (if the fillets are small get approx 1/2 pound per person)
All purpose flour
1 cup red grapes, cut in half
1/4 cup white grape juice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley

Method:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper to taste. Dust both sides of the fish with flour. Add to skillet and cook fillets until browed and just opaque in center. This takes just 2-4 minutes per side (depending on thickness of fillets).

Transfer fish to a platter and tent with foil. Add grapes, grape juice, wine and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish and serve immediately.

This recipe was adapted from one originally printed in Bon Appetit (November 2006).

The lovely picture of the sole fillets is from the Seattle Fish Company web site.

Healthy Cooking: Moderation and Variety

Food news is big news these days. Articles range from food safety and obesity rates to coverage of Michelle Obama shopping at the new Farmer's Market near the White House. Many of these articles promise to tell you how to be more healthy in your eating habits -- but they contradict each other and opinions change. Carbs are good. Carbs are bad. Good fat is good. All fat is bad. Fish is good for you. Fish has mercury which is bad for you.

What is a reader (and an eater) to do? Follow my advice:

• Eat in moderation
• Strive for variety
• Be calorie conscious.
• Exercise -- you will feel better and you will be able to eat more!!

1. Eat in Moderation
Control your portions; if you're not very hungry, you don't have to clear your plate; don't eat dessert every day (or if you are really craving something sweet, learn to eat a piece of fruit or a hard candy at the end of a meal) Remember, you don't have to eat everything today. Save room for more good food tomorrow. And if you over indulge, try to eat light the next day!

2. Strive for Variety
A varied diet will be interesting and will provide you with a broad range of nutrients. Pork has Vitamin K! Salmon is full of antioxidants. Beef is an excellent source of protein. Ricotta cheese has calcium! Broccoli has loads of fiber as well as vitamins. Choose a variety of colors in your fruits and vegetables.
Don't let food bore you!

3. Be Calorie Conscious
Spend a little time researching your approximate calorie needs per day as well as how many calories are burned by a variety of activities you engage in regularly. Check out Calorie Count Then, read a list of foods and the calories associated with a typical meal so that you have a general sense of what you can eat on a given day. This should only take about 30-45 minutes. And then, when the cheese nachos tempt you at the movie theatre, you will know that they represent about 1/2 your recommended daily calorie intake. Another good site is My Calorie Counter.

4. Exercise
Take a walk, play with your dog, go for a run, play tennis, go to a yoga class, throw a frisbee, pull some weeds. Whatever it is, get out there and do something -- it helps you stay strong and fit.

So that is how I try to choose foods for my family. If you have tips for a healthy diet I would love to see your comments.

Food News: Less is More

The New York Times magazine section yesterday (10/11/2009) was devoted to my favorite topic -- food! Check out the article on Jamie Oliver who is going to try to turn the citizens of Huntington, West Virginia into a bunch of pint-sized peeps instead of the supersized civilians they currently are; Huntington has the dubious distinction of being America's most obese city.

A harder article to read -- at least for someone who really likes to eat -- is the one on the health benefits of a calorie restricted diet. In an interesting study, people are eating approximately 20% fewer calories than they need on a daily basis and they are aging more slowly!

It is an interesting and thought-provoking read.

Fall Harvest: Butternut Squash & Apple Soup

The weather is turning colder and this Butternut Squash and Apple Soup hits all the right notes for a light fall supper. Serve it at lunch or at dinner with a mixed green salad. Try adding thin apple slices to the salad and serving it with a lemony vinaigrette. It's a nice contrast to the velvety smooth soup.

Roast the butternut squash by cutting it in half and removing the seeds and placing the halves cut side down on a piece of foil in a 350 degree oven for about 30-40 minutes until tender. Remove from oven. When cool, scoop the flesh out with a spoon.



BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:

2 tablespoons butter
1 medium onion, chopped
1 leek, washed and chopped (white and light green parts only)
1/2 tsp nutmeg
1 butternut squash, roasted (see above)
4 cups chicken or vegetable broth
1 Granny Smith apple, peeled, cored and diced
1/2 cup apple juice
Salt and pepper to taste
Sour cream
Chives (for garnish)

Method

Melt butter in large pot over low heat. Increase heat to medium high and add onions and nutmeg. Saute onions until translucent, approximately 5 minutes. Add the flesh of the squash, apple, broth and apple juice. Bring to a boil. Reduce heat and simmer uncovered until apple is tender (approximately 20 minutes). Working in batches puree soup in a blender or a food processor until smooth. Return soup to pot. Season to taste with salt and pepper.

Warm soup, thinning with more broth if desired. Ladle into soup bowls and garnish with sour cream and chopped chives.

Summer's Bounty: Blueberry Buckle

Delicious blueberry coffeecake for breakfast or, with sweetened whipped cream equally delicious as dessert, Blueberry Buckle, from the Lee Bailey's Country Desserts cookbook is a great cake full of blueberries with a streusel topping. I always make it in a spring form pan.

This cake freezes well and is great to make ahead and then bring out for family or houseguests on lazy weekend mornings.

BLUEBERRY BUCKLE

INGREDIENTS:

For the Cake you will need:

2 Cups and an additional 1 or 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

For the Topping:

1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Grease a 9 inch springform pan. Set aside.

In one bowl, mix together the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1-2 tablespoons of flour (so that the berries separate) and fold in the berries. Pour batter into prepared pan. Set aside.

Combine topping ingredients with a fork until the mixture is crumbly. Sprinkle topping over the batter. Bake approx. 45 miutes.

Remove from oven, run a knife around the edges and remove the springform pan sides. You can serve the Blueberry Buckle from the bottom of the springform pan, or if you are putting it in the freezer, slide a long knife along the bottom of the pan to lift the cake from the pan to wrap before placing it in the freezer.

Good-Bye, Gourmet

November will be the last issue of Gourmet magazine. Closing it down might be a good business decision for Conde Nast, who also publish Bon Appetit, but it is a real loss to me. Gourmet was a source of inspiration for some great meals. I've saved many issues, such as January 2007 that focused on Italian food and November 2005 -- inspiration for Thanksgiving.

Daily coooking is most fun when you feel inspired to get in the kitchen and create something delicious. Gourmet provided me with some of that inspiration for many years.

The excellent website www.epicurious.com is a compilation of recipes from both Bon Appetit and Gourmet. You can easily search recipes and store your favorites in your own 'recipe box'. I even have the app on my iPhone so that I can search a recipe and check out the ingredients on the go (most often when I realize I need to shop before heading home to make dinner).

Farewell, Gourmet, for now. I'm guessing that somehow in some form you will survive.

-Patty

Host a Dinner Party: Party Planning

Dinner Party Planning

When you host a dinner party you can entertain friends, enjoy relaxed conversation and share a terrific meal without the constraints, noise and expense of dinner in a restaurant.

Tips for dinner party success...

1. Number of guests
Keep it small! A dinner party of 6-10 is ideal for conversation and it won't overwhelm you when you are in the kitchen.

2. Guest list
It's a good idea to invite people you know but for the most interesting dinner, your guests should not necessarily know each other well. Lively conversation and a memorable evening can come from this type of dinner. One more tip -- know your guests well enough to be rather sure that they won't hate each other. For example, I wouldn't invite my conservative cousin to dinner with the leader of the democrats in our state. Trust me...I did something similar once and the only memory I have of that dinner is that the conversation was hijacked by a guest and I had no idea how to regain control.

3. Seating
I think assigned seating (with cute placecards) is the way to approach a dinner party. The traditional approach of man/woman with spouses separated creates more opportunity for conversation. Whether you have spouses seated together or separately, think about who might enjoy getting to know another guest and assign the seats. If you are having doubts about the seating, you can always change it up for dessert (for example, have the men move two spots to the right before dessert is served).


4. Something special on the table
Think about the atmosphere as well as the food. There are many wonderful ideas for table settings and a beautiful atmosphere that are not too difficult or expensive. Check out these table decorations to get inspired.

5. Plan your menu
Make sure that some items on your menu are easy, some can be prepared in advance and that no more than one item requires 'last minute' preparation. Also, read the recipes and consider the preparation instructions and the amount of time that you might need to be away from your guests. For dinner parties, baking an entree can simplify preparation and can allow you more time with your guests.

Start planning your dinner party -- it will be a fun evening!

-Patty

Kitchen Tip: Easy Clean Up with Wax Paper

Kitchen Tip of the Day - Wax Paper

I am a big fan of Wax Paper. Keep some near you and use it to:

Catch crumbs, flour, etc.
Example #1: When I remove cookies from the baking sheet and on to a rack to cool, I put a piece of wax paper underneath to catch all the little crumbs.

Example #2: When a recipe asks you to, for example, 'dust fish fillets with flour', clean up becomes much easier when the excess flour is caught on a piece of wax paper that can be crumpled up and thrown away.

Keep your Microwave clean
A piece of wax paper laid lightly over an item being microwaved keeps food from splashing all over the inside of the microwave.

Kitchen Tip: More Juice from a Lemon

Kitchen Tip of the Day -- Juice It!

To get the most juice from citrus fruit, start with fruit at room temperature and roll it firmly before juicing.

What's for Dinner?: Quick Salmon Bake

Sometimes the day slips away from you and you find that it is late and you still need to get to the grocery store and make dinner. You can do it in about an hour (including the shopping) and make this simple dinner sure to please your family.

Quick Salmon Bake



INGREDIENTS

Salmon fillets (approx. 6 ounces, 1 fillet per person)
Olive oil (approx. 1 tablespoon)
Tomato
Onion (or shallot or leek)
Lemon
Butter
Salt & Pepper


METHOD

Preheat oven to 350 degrees. While oven heats, put a little olive in the bottom of a baking dish large enough to hold the salmon fillets in one layer. Spread the olive oil around with a paper towel to coat the bottom of the dish. Place the fillets in the dish.

Chop the tomato and 2-3 tablespoons of onion (or shallot or leek). Toss together in a bowl with salt and pepper to taste. (Feel free to get creative and add herbs or capers if you prefer).

Dot butter on top of salmon and sprinkle tomato/onion mixture on top. Squeeze the juice of 1/2 a lemon over the top. Cover the pan with foil and bake for approx 15 minutes.

Tonight while the salmon baked, I made couscous and tossed together a simple salad with balsamic dressing and some slices of pear.

Enjoy -- Dinner in a hurry!

Patty

Shop Carefully

Today's New York Times had a front page story on food safety in our country. It described a case of E. Coli poisoning that was so serious the victim was paralyzed from the waist down.

Evidently, she became ill from eating a hamburger. The ground beef used to make the burger came from "...slaughterhouses in Nebraska, Texas, and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria." (doesn't sound too appetizing, does it?)

The FDA has proposed new "COOL" regulations to require Country of Origin Labeling on meat. Read labels, people! And if the price seems too good to be true, read labels even more carefully!

My favorite ground beef in Jackson is available at the Jackson Whole Grocer -- it's called 'Montana Legend" and it is made from beef grown in (you guessed it) Montana. The free-range cows graze on grass until they are slaughtered -- no feedlots with 'corn finishing' and injections of antibiotics.

Look around and you can probably find a local butcher with high quality meats. Patronize them when you can!

-Patty

Let Kids Cook

Good food and good cooking run in my family. Both of my parents are good cooks, and my grandmothers were good cooks also. Both of my grandfathers ran grocery stores (in neighboring towns in California) so they provided the ingredients!

We had good, homemade food almost all the time. Both grandmothers made jam, canned fruits, 'put-up' pickles, baked pies and created memorable meals.

I started to cook at a young age. I remember making dinner for our family of five when I was 12 and my mom was going to be home late from work. About that same time, I remember deciding to try and make homemade cinnamon swirl bread one Saturday without consulting my parents. It took a long time -- what with letting the dough rise twice before rolling it out, sprinkling on the cinnamon and sugar, rolling up the loaf and letting the it bake in the oven. My parents were surprised and I was proud when the loaf turned out perfectly browned and very, very tasty -- especially when toasted.

So, I say encourage your kids to come into the kitchen. They will develop an appreciation for food and an ability to be creative as they watch and help in the kitchen.

Have fun!

Luscious Lemon Bars

Tomorrow I am going to bring my son some of these luscious lemon bars.

These have been a favorite in our house for many years and they have been popular at countless potluck luncheons, and dinners. They combine sugary sweetness with the tartness of lemon and offer a crumbly cookie crust with a smooth, almost gooey filling.

The recipe comes from an old cookbook of mine called Sunset's Easy Basics. I literally bought this book when I moved into my first apartment after I graduated from college -- and that was a long time ago!

INGREDIENTS

Shortbread Crust

Shortbread crust ready to go in the oven

1 cup (1/2 lb.) butter, softened
1/2 cup sifted powdered sugar
2 cups all-purpose flour


Lemon Topping

4 eggs, at room temperature
2 cups granulated sugar
1 teaspoon grated lemon peel
6 tablespoons lemon juice
1/3 cup all-purpose flour
1 teaspoon baking powder

METHOD

Preheat oven to 350 degrees.

Prepare Shortbread: Cream butter and sugar until light and fluffy. Stir in flour and blend well. With your hands, gather up dough and press it evenly over the bottom of a 9 x 13 pan. Bake for 20 minutes.

While the shortbread bakes, prepare Lemon Topping: Beat eggs until light and frothy. Gradually add the two cups of sugar,beating until thick. Add lemon peel, lemon juice, flour and baking powder; beat until blended.

Pour topping over hot baked crust, and return pan to oven and bake for 15 to 20 minutes or until pale golden. Remove from oven; sprinkle evenly with 3 tablespoons powdered sugar; let cool in pan.








When cool cut into small squares and enjoy!

I Love to Cook Good Food

Hey, you found my Cooking blog!

This is going to be fun because I like to cook -- especially for my family and friends. I will share favorite recipes, food tips and trends, and easy entertaining ideas. If you have a questions or an idea, please share it with me.

I'll start by letting you know the things I'm not.

I am not:

• a professional chef
• a television Food Network personality
• a cookbook author

I am just someone who enjoys good food and good company! I started cooking when I was quite young, and I've been at it ever since. Good home cooking offers memorable meals, and a healthy variety of foods. So, let's get started.