This past week I gave my Practice talk to my lab members, and the best way to bribe scientists is with food ! So I made this tart and while the lemon curd may sound daunting, it was super easy and almost fool proof ! Try this for your next spring lunch, picnic, or if there are any other PhD students suffering during quals–make this tart to lighten up your day and indulge in something sweet !
- 1-1/2 cups almond flour
- 3 tablespoons butter
- 3 tablespoons sugar
- Pulse all the ingredients in a food processor till everything comes together.
- Place the ball of almond flour dough on the bottom of a nine-inch pie pan.
- Use your fingers to press the dough evenly out the sides.
- Pinch the edges for a decorative look.
- Bake alone for eight to 10 minutes
- 1/2 cup (125 ml)freshly-squeezed lemon juice
- grated zest of one lemon, preferably unsprayed
- 1/2 cup (100 g) sugar
- 6 tablespoons (85 g) butter, salted or unsalted, cut into bits
- 2 large eggs
- 2 large egg yolks
Preheat the oven to 350F (180C.)
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool before slicing and serving.
7. Garnish with fresh or frozen blueberries.
My super speedy take on a classic Bengali comfort dish. Its exam time and I need food that reminds me home and my mom’s cooking. Here it goes, pay close attention because it is so easy you might just miss it !!!!
Pat dry 1lb of fresh tilapia. Season the fish with salt.
In a small bowl, whisk together 1tsp turmeric, 1tsp of cayenne pepper, 1tbsp of lime juice and 1/2 tbsp of olive oil.
Pour the marinade over the fish and let it sit for 10 mins–while you preheat the broiler to 450F
Sprinkle black cumin seeds and paprika over each fillet and broil till cooked through-about 10mins.
Enjoy with some warm basmati rice !
My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious. So I thought about making this recipe. I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !
Preheat oven to 400F
Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil
on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.
wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.
Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.
Bake for about 20min till the chicken is cooked through. Cook time might vary based on the thickness of the chicken slices.
Enjoy warm with a bowl of soup or some buttered pasta !
Hello everyone ! Long time no see ! Well, as all the other PhD students might sympathize with me, I will be qualifying this semester so I have not had a minute to myself. I also realized that I have not been eating right too ! Lots of saltines, soda and microwave dinners—everything I dislike about being a student and why I started the blog a year ago in the first place !!!! Anyway, I am trying to cook again so the upcoming recipes will be super quick and super simple ! This is what I made for myself Easter morning since I did not have time to celebrate Easter !
You will need:
Ham slices–the thicker rounds cut in half. You can you deli meat, just use 4 or 6 slices so that you can generously line the ramekins.
Once the ramekins are lined, crack one egg into the center.
season with pepper and tarragon. No salt since the ham tends to be salty.
Place the ramekins ( I made a batch of 6) in a baking dish and fill with water.
Bake in a 325 preheated for 15-20 min till the egg sets.
Enjoy hot or warm.
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end eft intact)
- 1/2 pound small red potatoes, halved if over 21/2 inches long
- 6 sprigs thyme
- 1 beef brisket (about 3 pounds)
- McCormick’s Pickling spice–about 4tbsp.
- 1/2 head Savoy cabbage or 3/4 head common green cabbage, cut into 1 1/2-inch wedges
- For serving: whole grain mustard
1. In a 5- to 6-quart slow cooker, place celery, carrots, onion, potatoes and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to cover meat (4 to 6 cups).
2. Cover and cook on high until corned beef is tender, 41/4 hours (or 81/2 hours on low).
3. Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, about 45 minutes (or 11/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables and cooking liquid. Serve whole grain mustard as an optional condiment.
Buttery Popcorn in a cookie ! It does not get more outrageous than that ! Thank you Smitten Kitchen for this amazing recipe.
1 cup popped buttered popcorn
1 stick butter
1/2 cup light brown sugar
1/3 cup white sugar
1 large egg
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
Preheat oven to 350F
Cream butter, sugar, vanilla and egg in a bowl.
Mix flour and baking soda in another bowl.
Slowly fold in the flour into the butter mixture and then add the popped popcorn.
Scoop heaping tbsps of dough on a cookie sheet, 2″ apart.
Bake for 10-12 mins till golden.
Let the cookies rest on the cookie sheet for 5mins and then transfer to a cooling rack to cool completely.
Store in an airtight container for up to a week.
This is the meal I want on my death bed. Palak or Saag in Hindi means Spinach and there is a place back home that makes the best Palak Panner (Indian cheese). This is a traditional North Indian dish and every family has there own variation—like any traditional dish. My mother has her own take on it (maybe I will try it soon) but this is a recipe from Madhur Jaffery. It tastes really good—it is a little involved, but is vary flavorful and please don’t be afraid, you can completely control the spice level according to your families’ taste. So here we go !
1lb of chicken cut into pieces
2 chopped tomatoes
16 oz of drained, chopped, frozen spinach
1 medium onion sliced
2 chopped onions
2” piece of ginger
4 garlic cloves
Seasoning the oil:
2-3 Tbsp of vegetable oil
5 cardamom pods
1 cinnamon stick
2 tsp coriander
1 tsp cumin
½ tsp cayenne pepper
6 tbsp of plain yogurt
Salt to season.
Heat a 1tbsp of oil in a pot and fry sliced onions till golden and set aside.
In the meantime blend onions, ginger and garlic.
In the same pot where you fried the onion, add the remaining oil and the whole cardamom pods and cinnamon stick.
Add the blended onion mixture and sauté till the raw smell in gone and the paste turns pale brown.
Add cumin, coriander and cayenne and sauté till golden brown.
Next add the yogurt, 1 Tbsp at a time and slowly stir the mixture till all the yogurt is added the sauce come together .
Next add the tomatoes, spinach, chicken.
Season with salt and cover with water and allow to simmer on medium heat for 30 mins till the water evaporates and the sauce thickens.
Serve piping hot with flatbread or basmati rice !
Over the past few days I had been reading several Italian recipes and pinning recipes on pinterest. This recipe was inspired by all the chicken dished I had come across—I am sure somebody somewhere has already made this, but it was the first time I made it and it was delicious. Suprisingly light– and even though the tomatoes were out of season and there was a foot of snow on the ground, it still tasted good. I cannot wait to make this recipe with fresh seasonal recipes in the summer. Enjoy !
1lb of thinly sliced chicken breasts
¼ cup of flour for dredging
2 Tbsp of Olive oil
2 roma tomatoes, diced
1, 8 oz can of artichokes, sliced in half
2 tsp of minced garlic
10-12 basil leaves, sliced
Salt, pepper and red pepper flakes to season
½ cup dry white wine (something you can drink with dinner)
Season the flour with salt and pepper and dredge chicken breasts.
Heat oil in a pan and and fry the chicken till golden brown on medium heat—then set aside.
In the same pan add garlic, tomatoes and artichokes and sauté till tomatoes soften and fall apart.
Add the chicken back into the pan, season with salt, pepper, red pepper flakes and basil.
Fill the pan with wine and transfer the pan into a 350F oven and finish cooking for another 15min.
Serve straight form the oven with bread or pasta !
My last Brussel Sprouts recipe got 80 likes –thank you all!!! So, I decided to share another recipe. This is another variation on the roasted brussel sprouts. Mushrooms pair up with the sprouts to give it a woodier, heartier taste! I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.
16oz bag of frozen, thawed, dried and sliced in half.
1 shallot sliced
1, 6 oz can of Dutch mushrooms
1 tbsp of olive oil
2 sprigs of thyme.
Salt and pepper for seasoning
Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.
Roast in a 400F oven for about 20-30 min till golden brown.
Serve hot or at room temperature !