Monday, February 25, 2008

Dinner from the heart


Oh where has the time gone? Six months, already?
My boyfriend and I have been together for 6 months and neither of us can believe it. I have turned him from fast food junky to gourmet eater. He likes to say, "I can appreciate fine food, but I can eat McDonald's, too." I cringe at the thought.
Our relationship has always been based on food. We started hanging out because I offered free food to any guy who helped move my tv. He offered, too, and six weeks later another guy friend helped me move it. However, I felt horrible because the next night my now-boyfriend was suppose to move it for me. So I called him up and still offered to cook. That night I did not understand why he ate so little because he eats so much. He says, "I did not want to surprise you with how much I do."
So begun our friendship and steps toward our relationship. Six months later and this love and friendship keeps to grow. To us it is a nightly dinner at home with a glass of wine and a homecooked meal. Numerous trips out to the wine country in the Hills of Texas. It means fancy meals and finger-licking BBQ. It means a guinea pig for the crazy recipe online.
So what do you cook for an anniversary that too many is an over celebration?
At first I thought, I'd cook a three course meal. However, limited counter and kitchen space ruled that one out. So I decided on dinner and dessert. But what to cook?

I decided on a Donna Hay recipe I found for roasted drumsticks with potatoes. It sounded simple and rustic, it could be my engagement chicken. So I bought drumsticks and fingerling potatoes, plus asparagus because it is my boyfriend's favorite vegetable. And I try to get in a lot of veggies to make up for his lack there of. Then came dessert.
Chocolate?
No, I've made that a lot lately. Though it is a household favorite.
Ice Cream?
No, ice cream maker is in Dallas.
Then yesterday I came across, Creamy Lemon and Raspberry Tart by Dorie Greenspan. I knew I had a pie crust in the refrigerator so it would be easy to whip up and I wouldn't have to worry about icing and layers. However, I twisted it and used meyer lemons. I made it very tart by using 4 lemons instead of 2. My boyfriend noticed the tartness, but I like tart, I like things really tart. To sweet key lime pie or citrus tart and you lost my interest. The dessert was easy, simple and was quickly gobbled up. With a smile and a hint of boyish charm my boyfriend asked for seconds and I cut another slice.
Now how to top this in 6 months?

Meyer Lemon Raspberry Tart
(adapted from Dorie Greenspan recipe)
1 prepared pie crust
4 meyer lemons
2 large eggs
2 egg yolks
1/2 cup sugar
3/4 cup plus 2 Tablespoons heavy cream
1 pint raspberries

Place pie crust in a 350 degree oven and bake 15-20 mins until beginning to harden. Once done cooking, let cool to room temperature about 45 mins to 1 hr. Change oven temperature to 300 degrees.

While pie is cooling, zest 2 lemons into bowl. Squeeze all 4 lemons in a bowl. add eggs, sugar and cream, whip together. When pie is cool, place raspberries in the bottom of the pie crust and pour lemon mixture over berries. Bake in oven for 30-45 minutes let cool, then top with whipped cream.

4 comments:

Deborah said...

This tart sounds amazing!!

Cookie baker Lynn said...

Beautiful tart. It sounds perfect for a celebration.

Joel said...

The chicken doesn't look half bad either! Where can I find the recipe?

Karen said...

Beautiful tart and photo!