![]() Stories,” vintage recipes, and the “art of real, American cuisine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food Television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show.Ī natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. ![]() Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day.Ĭhef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Just like my Mini Lemon Cheesecakes, they are packed with tangy lemon flavours. A bedroom community of Chicago, the town has a long and rich history to theĮarly 1860s. These Mini Lemon Tarts simply combine some homemade Mini Tartlet Shells made with a Pte Sable (French Shortcrust Pastry) and some Lemon Curd. Heat over medium-low heat until butter is melted. Remove from the heat.įill the tart shell with warm lemon curd and allow to set at room temperature.Michael Mech was born and raised in the heart of small-town America in Blue Island, Directions Combine lemon rind, lemon juice, sugar and butter in heavy saucepan. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Bake for 15 minutes, remove the weights/baking paper and bake for an additional 10 minutes. Photo 8: Cover each crust with a little bit of baking paper then fill with baking weights, dried beans or rice. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. While it is preheating, place tartlet shells in the freezer. Add the eggs, 1 at a time, and then add the lemon juice and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Put the zest in a food processor fitted with a steel blade. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Meanwhile, preheat the oven to 350 degrees F.īutter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Dump onto a surface dusted with flour and shape into a flat disk. La Mousse Online Store Mini Lemon Curd Tart 1118.10 - Weve filled our shortbread crust with tangy lemon curd and topped it with a fresh slice of lemon. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined.
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