Lime Bars

I used to make the lemon version of these as a kid. They're basically a short bread crust with yummy lime on top that forms a thin crust. On top of that goes sifted powdered sugar. So good! My advice is to cook the crust a little longer so it is truly golden brown, and then let it cool all the way. Otherwise the fruit topping will make the crust seem a bit doughy and under cooked.

Lime Bars

foodnetwork.com

INGREDIENTS

• Cookie crust

  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • Pinch kosher salt

• Lime topping

  • 4 large eggs, lightly beaten
  • 2 cups sugar
  • 6 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 2 teaspoons grated lime zest
  • Confectioners' sugar, for garnish

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INSTRUCTIONS

Preheat the oven to 350 degrees F.

Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. 

*Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

Elsie and the White Peach Blueberry Tart

In previous posts I've referred to Dave and the G's as my troops. But really Elsie is part of the troops too. Elsie has been our babysitter since Gertie was 18 months old (she's 6 1/2 now).  She has been with George from the day he was born...helping me through 8 weeks of terrible postpartum depression.  She is so much more than a babysitter.  She is a true member of our family and I can't imagine life without her.  She is a confidant, a guide, a friend, and Dave, George, Gertie, and I simply adore her.  She's also my number one taste tester! 

So this morning I made Elsie something new to try...this super fresh White Peach and Blueberry Tart. I suppose you could use yellow peaches, but I had 2 huge white ones and some blueberries that needed a job. Delicious!

White Peach and Blueberry Tart

adapted from recipetips.com

INGREDIENTS

• Crust

  • 1 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 cup cold butter
  • 1 egg
  • 1/2 teaspoon almond extract

• Filling

  • 3 cups fresh blueberries and white peaches combined
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons sugar

• Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 tablespoons butter

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INSTRUCTIONS

• CrustPreheat oven to 350° F.
  
  Place flour, sugar, and baking powder in a medium sized bowl. Add butter and mix until crumbly. Add egg and almond extract. Combine until the dough will form into a ball.
  
  With floured hands, press into the bottom of pie pan and partially up the sides of a greased tart pan or pie plate.
  
  FillingWash blueberries and pat dry. Peel, pit, and slice peaches. Combine fruit, lemon juice, and sugar together in a small bowl.
  
  Pour over crust in pan.
  
  ToppingIn a medium bowl, combine flour, sugar, cinnamon, nutmeg, and butter until crumbly.Sprinkle over tart and bake for 35-40 minutes or until golden brown.
  
  Allow to cool before serving.
  

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Flank Steak with Salsa Verde

This yummy Flank Steak was a hit at my house.  Even finicky Gertie liked it!  The Salsa Verde was incredible.  I saved the leftovers for eggs the next day...you could even use the Salsa Verde on hot pasta as a sort of pesto.  The tomatoes were vine ripe, not Beefsteak...and the grilled onions were an addition by Elsie (grilled in the pan after the steak came out) that were fantastic!  So easy!

Grilled Flank Steak with Salsa Verde

foodnetwork.com

INGREDIENTS

• • 2 cups loosely packed fresh parsley
  • 3 scallions, coarsely chopped
  • 2 tablespoons capers, drained
  • Zest and juice of 1/2 lemon
  • 2 anchovy fillets
  • 2 cloves garlic, smashed
  • 1/2 teaspoon dijon mustard
  • 1/3 cup extra-virgin olive oil, plus more for the grill
  • Kosher salt
  • 1 flank steak (about 1 1/2 pounds)
  • Freshly ground pepper
  • 2 or 3 medium tomatoes

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INSTRUCTIONS

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.