I made the lemon curd and crust the night before. The crust recipe made enough for one 9 inch tart pan and six 5 1/2″ oval creme brulee dishes so I modified the recipe to stretch out the filling since the lemon curd alone wasn’t enough to fill my tart AND tartlets.
I made the whipped cream ( a pint of heavy whipping cream, 1/2 cup powdered sugar and 1/4 tsp of vanilla extract), whipped in 8 oz. of softened cream cheese, then once smooth I whipped in the lemon curd.
I froze the tart (s) then one hour before serving put them out to thaw. The raspberries can be added before serving or before putting in the freezer. As an option you can serve with additional whipped cream. This is my go-to fundraiser dessert, especially when they’re looking for a gluten-free dessert. It’s creamy, tasty and sooo pretty!:)
Oh, I wish there was smell-a-vision so you could inhale this garlicky, vinegary, soy saucy perfume of happiness!! 🙂 Adobo is probably the most popular filipino dish in the States, and in my opinion, it’s one of the easiest to make. I wasn’t born in the Philippines but, fortunately I did learn how to cook some of my favorite filipino dishes. Here’s my version of adobo (there are TONS of adobo recipes out there). It’s a bit Americanized but, it’s still authentic enough and I have fans far and wide that love my adobo. I haven’t been great at sharing the recipe (I don’t measure…I tend to cook with my nose…seriously) but, I actually measured this morning so here goes!
Please be a recipe tester for me and let me know how it turns out for you!!! I hope you come to love adobo as much as we do!
THANKS and HAPPY COOKING and EATING!!
Adobo is best if it’s served overnight or if you can make it in the morning to serve for dinner. It just gets better day after day.
9-10 chicken thighs (skin on, bone in)
1 head garlic, smashed and broken into whole cloves, skin on or off
1 bay leaf
1/4 cup red wine
1/4 cup white vinegar
1/2 – 3/4 cup soy sauce (per your preference of saltiness)
1/4 cup water
1-2 Tbsp brown sugar
1/2-1 teaspoon freshly ground pepper
Pepperoncinis (for garnish)
White or brown rice
Steamed or sauteed green veggie (broccoli, swiss chard, kale, mustard greens, etc.)
In large pot add all ingredients, except chicken, and bring to a medium boil. Heat up your frying pan on high. (Add oil if necessary just to prevent chicken from sticking to your pan; non-stick pans require no oil.) When pan is hot add the chicken thighs, skin side down first, ~ 3 minutes to brown on each side. Transfer browned chicken to pot. Bring mixture to a hard boil, with tongs move chicken around in pot to make sure all pieces get coated (all the chicken will NOT be submerged by the liquid.) Cover pot, reduce to simmer for 1 1/2 hours.
OPTIONAL: Halfway through cooking time rotate the chicken pieces, top to bottom, to help disperse the flavor more evenly.
* Chicken is ready to eat after an hour but, if you can let it sit longer, up to a day or two, it tastes better.
* Adobo is traditionally served with steamed rice and a simple vegetable on the side, like steamed broccoli or mustard greens.
* Greek pepperoncinis served as a garnish are a great spicy/sour/acidy compliment to adobo. I HAVE to eat adobo with pepperoncinis! 🙂
* In the summer, a refreshing side is a mix of diced tomatoes, diced white onion, and cilantro tossed with a little olive oil and salt.
* My adobo recipe is saucy compared to others, like my papa’s version, which is less saucy (it’s fattier with pork AND chicken and, super tasty too!), so you’ll end up with leftover sauce. So, after you quickly gobble up the chicken, SAVE your adobo sauce! Just serving it on rice later is so yummy AND, truth be told, I have re-used my adobo sauce by browning up more chicken, adding it to the sauce, and getting another meal out of it. Don’t dump all that umami flavor down the drain! Although, I wouldn’t re-use the sauce more than once. You can freeze the sauce too.
* This recipe serves 4 but, I recommend making a huge batch because it makes for GREAT leftovers and freezes really well.
I don’t have time to post the recipe now but, I will tomorrow. I experimented with this recipe and it turned out sooo good! 🙂
p.s. Looking at this photo after posting it, I don’t like it much. It looks burned, even though it’s not. Will do a redo photo next time I make this crisp with the recipe later. 🙂
See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens
For sure, we eat with our eyes. Whether it’s beautiful plating, or a variety of complementary colors, how our food is presented can make our glands salivate…or not. WhenI cooked up this stir-fry I kept the colors, shapes, and textures in mind: bright green broccoli (don’t overcook or it will lose its brightness), red peppers, yellow zucchini, diagonally cut carrots, and a trifecta of purple, variegated and yellow bush beans from my garden. For flavor I used your typical asian flavors: onion, garlic, soy, fish sauce, salt and pepper. It looked all Top Chef-y sided with a dome of brown rice and probably tasted better because it was so pretty. Ironically, I just posted on The Juicy Mamas blog about trying to teach kids how to eat with their taste buds, instead of just with their eyes. And, I JUST realized I probably shared a mixed message between those two posts BUT…really, it’s one of those “both-and” situations. Yes, train your taste buds to eat, or at least try the ugliest of foods, and let yourself be pleasantly surprised but, also, make your food pretty to make it taste better. 🙂