Frozen Lemon Meringue Torte

This recipe has become a summertime (yes, I realize we are coming into fall and I am tardy) favourite at my family’s island home.  It is refreshing, sweet, tart and the perfect end to a hot summer’s day.

Frozen Lemon Meringue Torte - A Pat & A Pinch

Semifreddo

1 ¼ c. granulated sugar

1/3 c. butter

1 tbsp. Grated lemon rind

1 c. lemon juice

6 eggs

1 ½ c. whipping cream

Meringues

1 ½ c. sugar

2 tbsp. cornstarch

2 tsp. grated lemon rind

6 egg whites

1 tsp. vanilla

Prepare the semifreddo first as it needs to cool entirely. In a sauce pan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring until sugar is dissolved. In bowl, beat eggs; whisk hot lemon mixture into the beaten eggs (DON’T add eggs TO lemon mix). Return mixture to saucepan and cook, stirring, just until boiling; simmer for 1 minute.  Pour into clean bowl. Place saran wrap directly on surface and chill in refrigerator to room temperature. (Mixture can be refrigerated up to 1 day) When ready to assemble, whip cream just to stiff peaks and fold it into the cold lemon mixture.

Trace four 8-inch circles on parchment paper, and place pencil side down on upside down baking sheets.  Combine ¾ c. sugar with the cornstarch and the lemon rind; set aside.  Beat egg whites until soft peaks form. Gradually beat in remaining ¾ c. sugar until stiff peaks form. Add vanilla and then fold in reserved sugar mixture.  Spoon meringue onto circles, smoothing tops.  Bake in 300 oven for 1 hour or until dry and lightly golden.  Let cool.  (Meringues can be stored in a cool, dry place for up to 3 days.)

Line a 10” springform pan (bottom and sides) with plastic wrap to prevent torte from taking on a tinny taste from the metal unless the pan is non-stick.  Choose the best 3 meringues to use.  Fit one into the springform pan, carefully spread 1/3 of the lemon mixture over top.  Add 2nd meringue and spread another 1/3 of lemon mixture on top.  Do same with remaining meringue.

Freeze uncovered for at least 8 hours.  Torte can be frozen, well wrapped for up to a little over a week.  Let soften in the refrigerator for 45 minutes before removing sides and serving.

Frozen Lemon Meringue Torte - A Pat & A Pinch

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Moroccan Spiced Lamb Shanks

Great news, not only is it summer, but I have finished my undergrad and have 3 months before my first year in law school commences.  I’ve got a summer job that I’m quite excited about, who would’ve thought employment would feel like such a luxury!?!  If you are thinking, “hmmm, no blog posts since November, I wonder if she still knows how to cook?” the answer is yes, I just have spent very little time cooking anything shareable.

So, although the weather is getting warmer, here in B.C., we still have the occasional wet and chilly day and this is the perfect meal for just that.  I inquired as to its origins and my mother scoured her cookbooks and the internet to no avail.  So while I am sure this faux-tagine is not a family recipe, I can only credit my mom for introducing it to me.

A Pat & A Pinch - Moroccan Spiced Lamb Shank

Moroccan Spiced Lamb Shank

3 tbsp. cumin seeds

3 tbsp. coriander seeds

4 12-14 oz. lamb shanks

salt and freshly ground pepper to taste

¼ c. olive oil

2 carrots, chopped

2 celery ribs, chopped

1 1” piece fresh ginger, chopped

1 large yellow onion, grated

1 large pinch saffron

1 c. white wine

1 cinnamon stick

1 tsp. ground ginger

1 ½ tsp. ground cloves

2 whole bay leaves

1 ¼ c. dried apricots chopped

4 c. chicken stock

1 tbsp. butter

Toast the cumin seeds in a skillet for about 4 minutes, stirring a few times.  Grind the cumin seeds and coriander seeds coarsely with a mortar and pestle.  Set aside.

Preheat oven to 350F.  Season the lamb shanks with salt and pepper.  Put the olive oil in a large ovenproof pan over medium-high heat.  Brown the lamb on all sides, 10-15 minutes.

Remove the lamb, pour off the fat and add the carrots and celery.  Cook over medium heat for 4-5 minutes or until just beginning to soften.  Add the fresh ginger, onion, and saffron and cook until the onion is translucent and soft, about 5 minutes.  Add the wine, ground cumin, ground coriander, cinnamon stick, ground ginger, ground cloves, bay leaves, and dried apricots.  Cook 5 minutes.

Place shanks back in the pan and add the stock.  Cover the pan and cook in 350F oven for about 1 ½ hours or until meat is tender and falling off the bone.  Remove the lamb shanks and cover with foil.  Set aside and keep warm.

Skim the fat off and strain liquid into a saucepan.  Discard solids.  Reduce the braising liquid to a saucy consistency by slowly simmering.  Time will vary widely, can take as long as 20 minutes.  Adjust the seasoning by adding salt and pepper, add butter.

Serve with couscous and a nice seasonal green vegetable.

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Suzanne’s Flourless Chocolate Cake

I’ve been bad.  I know I haven’t posted in ages and I sincerely apologize.  The fact is, my life has been a whirlwind and will continue to be through early december.  So because I’ve had this post waiting since Canadian Thanksgiving for you and I will be in a conference for the majority of next weekend, I’m making time to share.

A Pat & A Pinch - Suzanne's Flourless Chocolate Cake

This cake is rich.  Chocolate lovers, pre-heat your ovens.  This recipe ended up in my family, forgotten by all (except me) until about three years ago.  I’m not sure where it came from, most likely my brilliant mother, but nevertheless, I am naming it for our chocolate-loving, beloved family friend, Suzanne, because she is always in my heart when I make it.

7 oz. bittersweet chocolate (the good kind – 90% cacao bars and NOT baker’s chocolate)

14 tbsp. unsalted butter (1 3/4 sticks if you’re lucky enough to have portioned butter)

5 large eggs, separated

1 tbsp. vanilla extract

¾ c. granulated sugar

1 pinch salt

2 tbsp. unsweetened cacao powder

Optional

¼ c. chopped pecans

2 tbsp. booze (I recommend triple sec or cointreau but jack daniels worked well last time so this is flexible)

Preheat oven to 350F.  Grease and sugar a 10 inch springform pan.

In the top of a double boiler, combine the chocolate and butter.  Heat until melted and smooth.  Transfer to a medium sized bowl and whisk in the egg yolks and vanilla.  Sift in sugar, salt and cacao while continuing to whisk. Lastly, mix in the booze and pecans.

With a mixer, whip the egg whites to soft peaks and fold one third into the chocolate batter.  Repeat with the remaining whites.  Pour this mixture into the springform and bake on for 25 minutes on the bottom rack of the oven.

Remove the cake from the oven and immediately loosen the springform collar.  Allow the cake to cool before serving.

If you’d like to festively decorate your cake as I enjoy doing, just use a sieve to sprinkle the cake with confectioner’s sugar.  By simply placing a leaf or cut out paper first, you can get nearly any desired design.

Bon appétit!

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Zucchini Lemon Thyme Cheese Tart

At a visit to the local Saturday market, we were offered a taste of this delicious tart made by Hastings House pastry chef, Rosemary Harbrecht.  The pastry was a perfect compliment to the freshness of the cheese and zucchini.  Rosemary gave us a copy of this recipe and we made it for lunch that day and it was a family hit. Enjoy!

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1 1/2 c. flour

5 oz. cold unsalted butter

kosher salt

1/2 tsp. vinegar

1 1/2 lbs. zuchinni cut into 1/8 inch slices

black pepper

2 tbsp. olive oil

8 oz. chèvre (original recipe called for 4 ounces each of chèvre and cream cheese)

1 tsp. parsley

1 tsp. thyme

1 tsp. lemon zest

By hand or in a food processor, mix flour, butter, 3/4 tsp. salt until crumbly.  Add the vinegar and 3-4 tbsp. cold water just until dough comes together.  Flatten the dough into a disk and wrap in plastic to chill for 20 minutes.

Roll out the dough to about 10 or 11 inches in diameter.  It should be about a 1/4 inch thick.  Place the pastry on a parchment lined baking sheet and chill for at least another 15 minutes.

Toss the zucchini slices with a teaspoon of salt and let it drain for about 20 minutes.  Gently press out more moisture with paper towel.  Then toss the zucchini in a bowl with pepper and 1 tbsp. of the olive oil.

Preheat the oven to 400 F.

Mix the cheese with the herbs, zest, and salt and pepper to taste.  Spread this over the pastry leaving a small uncovered border.  Arrange the zucchini slices in overlapping circles.  Drizzle with the remaining olive oil and bake for 30-40 minutes until the zucchini is golden around the edges.

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Ginger-Orange Marinated Carrots with Miso Vinaigrette

This recipe is from My New Roots and was a fun was to use our beautiful rainbow carrots that I found at the local market. Everyone enjoyed these including, and perhaps especially, the adorable 1-year old that lives just across from us.  While this made a surplus of dressing, my mother pointed out that it would be nice on a good piece of halibut as well, something to try another day perhaps.  The recipe is very easy to throw together and I hope you enjoy it as much as we all did!

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

Ginger Orange Marinade
Serves 3-4
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. maple syrup
1 tbsp. coconut oil melted
1 tbsp. sesame seeds
pinch sea salt
Directions:
Whisk all marinade ingredients together.

Mellow Miso Dressing
Makes ½ cup dressing
Ingredients:
¼ cup light miso
1 Tbsp. extra virgin olive oil
½ tsp. toasted sesame oil
1 Tbsp. brown rice vinegar ( or apple cider vinegar which I used)
1 tsp. maple syrup
2 Tbsp. water
½ tsp. tamari (or high-quality soy sauce – I used Bragg’s as I wanted to keep this gluten free)
Directions:
1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.

Preheat oven to 400°F.
Prep carrots by removing the tops (if they have them), and giving them a good scrub to remove any dirt (don’t peel them) . Cut into quarters lengthwise if the carrots are large. Place carrots in the bowl with the marinade and toss to coat. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off. Keep a close eye on them – do not overcook.

While the carrots are roasting, make the Miso Dressing. Remove carrots from oven, plate them, drizzling with the dressing.

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

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Aguadito de Pollo

This is a Peruvian chicken soup that I made for dinner tonight, adapted from A Cozy Kitchen.  I’d hoped it would be more green for the photos but no such luck tonight.  Nevertheless, it is a worthy recipe.  A little spice, the heartiness of chicken and rice, and the freshness of sweet corn make this ideal for any season.  I hope you enjoy it as well!

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2 c. cilantro leaves & stalks (yes the stalks have just as much flavour)

2 serrano pepper, halved and seeded

4 garlic cloves (2 whole and 2 minced)

4 1/4 c. chicken broth, divided

2 tbsp. olive oil

4 chicken thighs, skin-on and bone-in (or a combination of chicken thighs and drumsticks)

1/2 yellow onion, diced

1/2 red bell pepper, diced (I had none sadly but for the colour, I wish I had)

1/2 tsp. ground cumin

1/4 c. white rice

1/2 c. green peas

1 ear of corn, cut off the cob

Salt to taste

1 lime, wedged

Add cilantro leaves, serrano peppers, 2 whole garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

Add yellow onion to the remaining oil and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes, followed then by the minced garlic. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.

When you’re ready to serve, add salt to taste if needed. Mix in corn and peas shortly before serving.

Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

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