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31 March 2013 @ 09:25 pm
Cooking and Things  
Oh..Yum. We just finished Easter dinner and it was GOOD if I do say so myself. Nom nom. I went for a Greek/Mediterranean themed dinner and everything came out quite tasty.

We started with hummus, poached shrimp and pitas. Then moved onto grilled marinated lamb, spanakopita, and sauteed green beans. And ended with lemon bars, which is a fairly American dessert but I wanted something brightly springlike and they are always so lemony and tasty.

A few cooking things from today and recent dinners:

• Want to make eggplant chips? Well...first you start by deciding to make eggplant parmesan and then you cut some of the eggplant too thin with your mandoline and then you salt the eggplant and fry it in oil until crispy. Yes, then you realize that the rest should be cut thicker but in the meantime you and your husband nom the eggplant chips.

• Phyllo dough is one of those things that SEEMS hard to work with but in reality it is one of the easiest pastries around. No, not to make (even I would never want to) but to work the premade sheets. The only rules are to work fairly quickly - so have everything else ready before opening the dough - and to not worry when the sheets tear. No one will ever know! Phyllo is like cookies - always to be fun and never stressful since even mangled it is still going to be good to eat. It is nice to stop layering on a good, unbroken sheet or two but even then once it's sliced it is not going to make any difference. I won't tell if you won't.

• Lemon bars - which are shortbread and lemon curd topping for those who are unfamiliar - were invented by some genius at Betty Crocker in the 1960s. They travel horribly and don't keep well but DAMN are they good. I used Myer Lemons this time and I love the softer, more floral flavor they have. Though regular lemons are quite tasty too. :)

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justlook3 on April 1st, 2013 06:25 pm (UTC)
I made lemon bars with Meyer Lemon too. I used a scaled down recipe that makes enough for two. But we were so full from dinner we didn't eat them, we had them with lunch today (Eric took a day off). We had a rack of lamb with oregano and orange sauce with roasted potatoes and asparagus.
Chloris: crews fruit lovechloris on April 3rd, 2013 02:52 am (UTC)
We did manage to have one each after dinner on Sunday and they were tasty. *g* Jay thinks a mixture of Meyer lemons and regular lemons might give him more of the acidic hit he was expecting while also providing the more floral flavor of the Meyers.

And your dinner sounds excellent! Do have fresh, local asparagus now?
justlook3 on April 3rd, 2013 03:17 am (UTC)
Sadly the asparagus is from Mexico (though I suppose it doesn't have as long of a journey to Texas since it was rather high quality asparagus). Asparagus seems to be a very rare local crop, it's not like Illinois where people would sell it off the back of their trucks. The oranges and meyer lemons were local though that season is winding down.
impulsereaderimpulsereader on April 2nd, 2013 03:29 am (UTC)
OMG Lemon Bars! So yummy! *flails uncontrollably* Now I have to make some. This is something you can't really substitute from the bakery section at Jewel. Still, it's a near neighbor of apple pie so what's up with that?

:-) I'm glad the dinner was lovely and successful!

Chloris: Food cookieschloris on April 3rd, 2013 02:54 am (UTC)
They are yummy! And I hadn't made them in YEARS so we were due. Jay was so happy. :)
~Lirpa~: Yum!katje0711 on April 3rd, 2013 09:02 pm (UTC)
Mmmmm! That all sounds quite tasty!
Chloris: Once Upon Regina tastychloris on April 5th, 2013 01:24 am (UTC)
It was! I love to make holiday meals. It's a chance to go a little over the top. :)