Happy Blogiversary!

My little blog is one year old (plus a day).  It was really yesterday but man, time gets away from us doesn't it?

I feel like I haven't given this humble little blog enough time and attention and she's pouting.  She needs some lovin' and I really need to set aside some time to give her.  It's only fair.  She's good to me.

So today, I have a recipe I made over the summer.  I made it for a girl's day and my girls loved them.  They asked me when they would be on the blog and yes, it has taken me this long.  Honestly, I haven't done them because the pictures aren't that great.  The one posted is the best one I have so please be kind.  These were delicious.  It was summer and I didn't want chocolate so I found this recipe of Key Lime Raspberry bars.  I actually couldn't find key limes in my little grocery store (actually M couldnt' find them; he went out to get my ingredients for me) so I used regular limes and I don't think it made any difference.  They were light, fresh, and perfect for a summer afternoon with the girls.  I actually left the remaining bars with my girlfriend and she gave specific instructions to her husband that those bars were hers.  I love my friends.  These bars take a little extra time but it was worth it.

So Happy Blogiversary little blog!  I will try and give you some more one on one time.  Life sneaks up on you but you have to make time for the ones you love.  Like girlfriends.  And Lime-Raspberry bars.

Lime-Raspberry Bars
From Culinary Concoctions by Peabody

Raspberry Puree

2 pints of raspberries
1/2 cup sugar
juice of half a lime


Combine all ingredients in a sauce pan and cook over medium heat.  Stir occasionally and cook until the berries are soft and have given out their juices.   Bring the mixture to a boil and boil until thickened but still liquidy (technical term).

Press the berry mixture through a sieve over the bowl.  Press down to make sure that the berries go through but the seeds remain in the sieve.  Refrigerate while you prepare the rest of the bars.



For the crust:
1 1/2 cups ground graham crackers
3 tbsp sugar
1 tbsp freshly grated lime zest
1/8 tsp salt
6 tbsp butter, melted

For the topping:
16 oz cream cheese at room temperature
2/3 cups sugar
2 egg yolks
1/2 cup freshly squeezed lime juice
1 tbsp freshly grated lime zest
1/3 cup raspberry puree (recipe above)

Preheat the oven to 350.

Grease a 9x13 pan.

Combine the graham crackers, suger, lime zest, and salt in a bowl.  Pour the melted butter over and stir to combine and moisten the cracker crumbs.  Press the crumbs into the prepared pan.  Place in the oven and bake for about 10 minutes and remove from the oven and let cool while you prepare the filling.

Mix the cream cheese and sugar in a mixer on medium speed until creamed.  Add the egg yolks and blend well.  Scrape the bowl down and add the lime juice and zest and mix well. 

Pour the mixture into the prepared crust.  Spread evenly.  Drizzle the raspberry puree over the top in a random pattern and then use a knife to swirl the puree through the filling.  Do this as much or as little as you like.

Bake for about 30-35 minutes until the filling is set and the top starts to brown slightly.  Remove from the oven and cool on wire rack.  Once cooled, cut into bars and serve.  Refrigerate the bars for up to 3 days.

Smashed Potatoes with Lemon and Parsley

I am about ready to ditch New England for warmer climates.  This winter has just been too much.  Even today, right now, it's snowing again.  We probably got about another few inches. 

Hey winter, I'm waving my white flag.  Do you see it?  I surrender.

This weather really is a mood killer.  I have definitely not been myself lately as M can attest.  It is amazing how the weather can affect your mood.  I haven't felt like doing anything except read a book under a blanket with a hot cup of tea.  Cooking has been the same.  I am still doing it, I'm just not excited about it.  I'm cooking dinner every night because I have to.  I need to get my mojo back.

I don't even remember when I made these potatoes; it was several weeks ago.  They were so delicious.  M and I were watching an episode of Giada at Home and she made these potatoes.   M just said "I want those."  I agreed.  So we made them that night.

They were really delicious.  Super Chef Jacques Pepin first developed this technique to cook potatoes and it was genius.  You smash some boiled potatoes to flatten them with your hand just until they crack and then stick them in a hot pan and let them get all crispy. Seriously, genius. 

Giada kicked it up a little bit with a tangy, citrusy dressing where you toss them with some lemon juice and parsley and voila!  A super different, super delicious side dish.  I am definitely going to play around with the dressing ingredients.

Smashed Potatoes with Lemon and Parsley

Adapted from Giada de Laurentis

1-2 lbs baby red potatoes

salt

1/4 cup olive oil

2 garlic cloves, sliced

zest of one lemon

juice of one lemon

2 tbsp olive oil

handful of fresh flat leaf parsley, chopped

salt and pepper

Wash your potatoes but leave the skins on.  In a large pot, bring the potatoes to a boil.  Cook until the potatoes are fork tender, about 20-25 minutes after they come to a boil.

Drain the potatoes and let them dry and cool for about 5 minutes.

Heat the 1/4 cup olive oil over medium heat.  Add the sliced garlic cloves to infuse the oil.  With the palm of your hand, smash the potatoes so that they flatten but still maintain their circular shape and crack at the edges.  Place the potatoes in the pan with the oil.  Cook for about 7-8 minutes until the skin turns crispy.  Flip the potatoes over and cook on the other side until crispy.

While the potatoes are cooking, whisk together the lemon zest, lemon juice, olive oil and parsley.

Once the potatoes are done, place in a bowl and toss with the dressing.  Season with salt and pepper.  Serve immediately.

Winter of all Winters

So I know I've been MIA from this blog for almost a month.  That's not good, I realize, since I have been home and haven't gone much of anywhere.  Truth be told, I've been hibernating.

This winter in the Boston area has been brutal.  We have about 2-3 feet of snow on the ground by my house and all I've wanted to do is hunker down under a blanket and watch tv.  Ambitious, I know but who wants to go outside?  Oh yeah, those crazies who like the snow.  Seriously?  You like this?  You like freezing cold, no where to walk, ice dams flooding your house, and roof collapses?  I mean, look at this icicle on my house!

All those things have been happening.  Luckily we've escaped the roof collapses at our house but not the ice dams.  That was an awesome discovery.

Anyway, I do have some recipes to post.  I know, I know, I can hunker down with my laptop.  More to come.

Stay snuggley, my friends!