@Lauren Weisenthal I made my tart in a pyrex bowl over a medium sized pot of simmering water. I have an electric stove, which had no problem keeping the water simmering along. The mixture and the bowl felt hot to the touch, but the curd never thickened. The consistency before I put it in the fridge was close to heavy whipping cream, and it never solidified in the fridge.
I had the same problem making this recipe--followed it exactly (even found Meyer lemons in my grocery store!) and it never thickened, even after an extra 20 minutes over the heat and several hours in the fridge.
I love kefta/kofta: ground lamb kebabs made with lots of fresh mint and parsley.
Last night we did a gorgeous butternut squash risotto with pancetta and sage from Jamie Oliver...fall on a plate!
In England I think they're called "Millionaire's Shortbread" and you could probably find some fairly easy recipes for it on various British food sites.
My dad loved to finish his fry up off with another cup of tea and chocolate biscuit--I have no idea where he found the room for it though!
Draped over an gooey plate of risotto
Draped over a gooey pile of risotto.
Herbs in pots is all I have space for, since my yard is covered in shade!
Buy a salmon fillet, just for enough one, a bake en papillote with lemon, garlic, parsley and white wine, and have with crusty bread or some quick couscous. Easy with very little clean up!
My boyfriend and I are headed up to Chicago from downstate Illinois this weekend, and we were hoping to get some good dim sum on Sunday. Any recommendations for places? We've had dim sum elsewhere, but are by no means experts!
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Quick question: are you using cold, straight out of the fridge eggs? Always wondered if that would make a difference in cooking times?