This is a very quick, very simple recipe, especially if you’re lazy like I was and decide to use a pre-made graham cracker crust. But it’s the perfect spring/summer dessert. It’s lemony, just a little bit alcoholic, and doesn’t involve the use of an oven at all, just your fridge. 

(There’s also a whipped cream recipe that goes with this, but I just saw a neat trick that I want to try out using it. Will report back on its success or failure.)

Limoncello Pie
Lasts 1 to 2 weeks

Ingredients

Crust:

  • 1 premade graham cracker crust (see linked recipe if you want to make the crust from scratch)

Filling:

  • 16 oz cream cheese
  • 28 oz sweetened condensed milk
  • .5 c limoncello
  • .5 c fresh squeezed lemon juice
  • 1 t lemon zest

Whipped Cream:

  • Will be updated with a link once I’ve tried the trick

To make the pie’s filling, whip all ingredients together with an electric mixer until fluffy. Then, pour the filling in the pie crust and leave to set in the fridge for 2 to 3 hours before serving. 

Boom. Simple, lemony, delicious. Enjoy!

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As my tomatoes are finally ripening on the vine and getting ready for harvest, I’m starting to find a lot of uses for the tomatoes I’ve been able to bring to full maturity (I lost at least half my plant due to the storms we encountered back in June). In addition, the less I have to heat stuff up when eating it, the better. So, this recipe from the Japanese Soul Cooking cookbook for cold udon noodles with tomatoes was pretty much exactly what I needed.

To bring out the tomato flavors even more, I ended up deciding to roast my tomatoes for about two hours; this, combined with the soy sauce in the recipe, made it even more delicious. Again, you can make your own udon noodles if you have at least a day or so to devote to it, or you can get the Shirayuki Jumbo Udon Noodles like I did, and only have to boil them for three minutes to get them ready.

Cold Udon with Roasted Tomatoes
Lasts six lunches as a main

Ingredients

  • 4 medium to large tomatoes (I used 5 medium)
  • sea salt
  • black pepper
  • olive oil
  • soy sauce
  • 3 servings udon noodles (one pack of the Shirayuki noodles I mentioned above)

Take your tomatoes and quarter them, and then half those quarters. Put them in a baking dish, and drizzle with olive oil, sea salt, and black pepper. Heat your oven to 300 (275 if it runs hot), and roast your tomatoes for two hours.

About a half hour from the tomatoes being done, put on about four cups of water into a pot, and bring it to a boil. (The instructions only recommended one cup per noodle serving, but I skewed slightly higher to ensure that there was enough water). Once boiling, add your noodles, and stir with a chopstick as they break apart, keeping all the noodles separate. Boil for three minutes, then remove to your colander.  Once ready, strain them in a colander, and then put the colander in a large bowl, and run cold water over them, filling the bowl (and the colander), and stir your noodles, as seen in picture 5. This helps them cool down and not get overcooked or mushy. Cool for 10 minutes, stirring occasionally.  

Once your tomatoes are done, remove them from the oven and let them cool at least ten minutes. Once cooled, add in soy sauce to taste. The original recipe also recommends shiso, but I didn’t have any on hand (might grow it in the garden next year). 

Then, combine your tomatoes and noodles, ensuring that the noodles are fully coated, and either eat immediately, or chill further in the fridge. Either way, enjoy your minimal fuss meal!

Koldskaal, strawberries, and lemon cardamom kammerjunker biscuits may be my new all time favorite summer dessert. It’s basically strawberries and cream on crack. I was originally inspired by this post, because damn, doesn’t that look good? However, in adapting it away from the vegan focus of that post, I went with the recipe I will link below. I will be using US measurements instead of the metric measurements attached; if you want the vegan version, click the link before, and if you want metric measurements, click the link below.

Koldskaal, Strawberries, and Lemon Cardamom Kammerjunker
Lasts appx 7 servings as a dessert, mainly based on amt koldskaal used

Ingredients

  • fresh strawberries, sliced

Koldskaal

  • 1 qt buttermilk
  • 6 pasteurized egg yolks
  • 2 T vanilla extract
  • .25 c sugar
  • 2 T lemon juice

Whisk together your egg yolks, sugar, and vanilla until combined and the sugar has dissolved (see pic 2). Pour in the buttermilk and stir to combine, adding the lemon juice at the end.  Chill in fridge.

Lemon Cardamom Kammerjunker
Makes appx 18 biscuits

  • 2 c flour
  • 1 T vanilla
  • 2 t baking powder
  • 1 stick butter (frozen probably would’ve worked better, but ah well)
  • .25 c sugar
  • 1 egg
  • 2 T lemon juice
  • 1 T cardamom

Mix together the cardamom, flour, and baking powder until combined. Add your butter and mix until it forms clumps, then add your vanilla, egg, and sugar, mixing and if necessary kneading until you have a solid ball of dough. Add in the lemon and cardamom at the very end.

Once you have your ball of dough, preheat your oven to 325, and split it in two and roll into logs, cutting off small half-inch coins from each log. This will leave you with a minimum of 15 coin kammerjunker. Put your kammerjunker on the baking sheet, and bake ten minutes, before turning off the heat and leaving the oven door open for another ten minutes to cool.

To serve, put the biscuits at the bottom of a bowl, sprinkle the strawberries over them, and then pour the chilled koldskaal over them.

Zaru soba was one of the meals I ate pretty consistently back when I went abroad to study in Japan almost four years ago now.  Why? It was typically very cheap (400 yen for a serving at a noodle shop, which is about $4), it was filling, and it allowed me to stay cool (as it was incredibly hot out, I was there during August – December).  Plus, you were encouraged to slurp at your noodles, which was very fun, especially with the dipping sauce.

The recipe I’m using for this comes from the cookbook Japanese Soul Cookng, and overall, it’s incredibly thorough. You can make your own soba noodles if you choose, but honestly, it’s saner if you go with premade, unless you have at minimum a whole day to devote to the process of making the noodles.  Cooking the soba itself is very easy; the dipping sauce is honestly the only part where it gets real interesting, and even then, it’s not that difficult. Perfect meal for a hot summer day.

Zaru Soba
Lasts appx 6 lunches as a main course

Ingredients

  • one package soba (usually contains 3 servings)
  • one serving dashi  (use the recipe and instructions in the attached link)
  • .5 c soy sauce
  • .125 (or 1/8) c mirin
  • 2 t sugar
  • 2 T mirin
  • nori, sliced thin (I didn’t have this on hand, but will be adding it)

To cook your soba, bring a large pot of water to a boil, and add your package of soba (be sure to remove the little plastic bundling the noodles together). Swirl the noodles with chopsticks as seen in picture one to separate the noodles, and keep them so as they cook.  Cook for approximately 4 minutes (or check your package’s instructions, but odds are they’ll be similar). You’ll know when your noodles are done when you taste them and they’re cooked through (do so after running them after cold water). Once ready, strain them in a colander, and then put the colander in a large bowl, and run cold water over them, filling the bowl (and the colander), and stir your noodles, as seen in picture 2. This helps them cool down and not get overcooked or mushy. Cool for 10 minutes, stirring occasionally.  Then, drain and put into a container, to use whenever you may want.

To make kaeshi, the soba dipping sauce flavoring base, combine the .5 c soy sauce, 1/8th cup mirin, and 2 t sugar in a pot, and bring them to a boil over high heat. Once boiling, add your dashi and mirin to your kaeshi, and bring back to a boil to make the dipping sauce.  Once boiling, remove from heat and allow to come down to room temperature. Then, put in a smaller container and in the fridge for at minimum one hour, to allow the flavors to combine. The longer you let the dipping sauce sit in the fridge, the more the flavors will come out.

To eat, add the nori to the noodles, and then use your chopsticks to dip into the dipping sauce, as demonstrated by me and my Darth Maul chopsticks in the final picture!  Why yes, I am a massive dork. Be sure to have a paper towel on hand, though, it can get messy.

Hey, folks!  It’s been a while, I know, but I haven’t really been cooking that much in the last month or so, and when I have been, it’s been repeats of things I’ve made on here in the past. But, if there would be any interest in a weekly post with recipes of Stuff I’ve Made this Week, I’d be happy to do a weekly roundup. I’ll put a question mark at the end so that folks can chime in.

I actually got to make this twice in the past week, and with slight variations each time.  This is a great summer recipe, especially with minimum and low temperature oven usage.

Pearl Couscous with Olives and Roasted Tomatoes
Makes enough to feed several people multiple days, or one person at minimum a week

Ingredients

  • 1 qt (1.5 lbs) cherry or grape tomatoes (if you have the ability, go for various hues, mine were from a combination of the farmer’s market and my own garden)
  • 5 large garlic cloves, unpeeled (can be increased if smaller, of if you like garlic)
  • .25 c olive oil
  • .25 c warm water
  • 1 t fresh lemon juice
  • 1 t salt
  • .5 t pepper
  • 2.75 c chicken stock (substitute Parmesan broth if you’re vegetarian)
  • 2.25 c Israeli/pearl couscous (you can also use Lebanese, which is bigger, but then add at least .5 c more of stock/broth to compensate)
  • 1 T olive oil
  • .5 c pitted Kalamata olives, chopped
  • .33 c fresh parsley, chopped (this can be left out)
  • .25 c fresh mint, torn
  • 1 t fresh thyme, chopped
  • (I also added a few chopped sprigs of oregano in one version)

Preheat your oven to 250, and while it does so, slice your cherry tomatoes in half, laying them out cut sides up on a baking sheet.  Add the unpeeled garlic, and roast in the oven for an hour, until they start to wrinkle at the edges.  Remove from the oven, and set to cool.

Peel the roasted garlic, and puree with oil, water, lemon juice, salt, pepper, and .5 c of roasted tomatoes until smooth.

Bring your stock to a boil in a large pot, stir in the couscous, and reduce to a simmer, cooking uncovered for the length of time specified in the couscous’ instructions (usually 6 minutes, go a bit longer if you do the larger Lebanese couscous).  Remove from heat, cover the pot, and let sit ten minutes. Then, take the baking sheet you used before and spread the couscous out in a single layer, and let it cool. 

(Both the dressing, tomatoes, and couscous can be made ahead of times.)

Take your remaining tomatoes, and your chopped olives, parsley, mint, and thyme, and add to the bowl, stirring in the couscous so that everything mixes together.  Then, add the dressing and give it a few more stirs, until you have something similar to the final picture. 

All of these amounts can be increased or decreased based on personal tastes/diet preferences. I prefer this either chilled, or just at room temperature.