smitten kitchen

Everyone has a favorite lemon tart, don’t they? I think of them as one those pastries that people obsess over to the point that crafting a great one is practically considered a higher calling. And I’d joke about this (okay, well, just a little) but if you’ve ever had a good, nay, great one, you totally get it. An awesome one will blow your mind. Some are filled with only a simple lemon curd, others with a creamier lemon filling, some are studded with fresh raspberries or have bits of candied lemon peel inside and the rare one even has a chunk of a fresh lemon segment within. I have never met one I didn’t like.

But I do have a favorite, and it is so ridiculously simple that when I made it last week I actually kicked myself for waiting so long since the last time I gave it a spin. Where are my priorities? Seriously. I won’t slip up again.

Continued after the jump »

Have you ever lost a recipe? A couple years ago, a reader emailed me, sending me a link to a delicious-looking blood orange tart that she thought I might enjoy. The photo that accompanied the recipe was startling — fiery, purple and magenta coins of oranges with burnished edges laid over a rustic tart base and if ever a photo could reel me in, that one was it.

Unfortunately, nearly as instantly as I fell for the tart, I lost it. And I know what you’re thinking: how do you lose a tart you’ve never made, never eaten and that is fully available on the internet? But somehow I managed to, and spent the next two years Googling it to no end, stumbling onto hundreds of blood orange tart recipes and never finding That One again. When I saw that blood oranges were once again in season this year, I vowed that this time, I would not leave my computer until I found it and it worked! Do you know where I found it? A totally random and very obscure Web site called Food & Wine.

Continued after the jump »

I know that a lot of you think that I break my back in the kitchen each week, slaving over the most exacting steps in this recipe or that. But the fact is, I get more lax every year. I don’t feel as badly when things don’t go perfectly and I don’t feel any need to prove my cooking prowess by making my own pâte feuilletée when it will probably keep me cooking until midnight.

And this is the perfect example. Each year, I make two desserts for each family and I take requests. This year, both asked for chocolate and that brought me to this recipe I’ve had bookmarked forever which is so easy, it almost felt like cheating. What would Thanksgiving be if I wasn’t tired from totally miscalculating how long it would take to cook everything on Wednesday night and pulling pies and cheesecakes out of the oven at 1 a.m.? Could I break with such glowy traditions?

You bet I could.

Continued after the jump »

[Previous episodes: Pie Crust 101 & Pie Crust 102]

As you wish, my friends.

So, when we left off, you had all realized how much fun and easy it was to make pie dough at home, in no time flat while dirtying less than ten dishes. I suspect that each and every one of you ran to your fridge to pull out the ingredients and ten minutes later had your doughs neatly chilling back inside them. And now, all that it is left is getting those babies rolled out and filled with pumpkin or apple or cherries or lemon or … gah, I just hope you share with me.

There are only three things to remember when rolling out dough, and one you already know: cold. Work quickly so the dough stays cold (and also firm and easier to work with) and if it takes a few extra minutes and starts to soften, slide it onto the back of a tray and chill it in the freezer for two or three minutes. Second is flour; a whole lot of you said that your doughs stick to the counter and the rolling pin and your fingers and it’s really simple: be generous with flour. You can always brush extra off. It’s hard to add more to glued-on dough (but I’ll show you how to do that too). The third is to not freak out–even if it gets warm, even if it sticks, it’s gonna be a’ight. So here we go!

Continued after the jump »

I don’t believe in perfection, in life or in the kitchen. At best, everything we do is a work in progress that gets a tad closer each time we nudge and tweak it. Case in point, last year’s Pie Crust 101 tutorial: My goal was to convince dough-phobes that they needn’t fear the crust by showing how I made mine in five minutes flat, or seriously, way less time than one would spend buying one. My goodness, especially with the lines in the grocery stores this week, right?

Of course in the 12 months since, I’ve probably made about 12 additional doughs and I swear, every single time I think of something that wasn’t in that post and am certain you’ve been robbed. So, without further ado, here is Pie Crust 102: A few extra tips and adjustments. If you’re a pie dough noob, Pie Crust 101 is still all you will need to get the job done, but if you’re looking to take it a step or two further, here you go:

1. I’m over shortening. There, I said it. For most of my life, I didn’t believe in shortening in crusts. It had no flavor, it is rather icky and mysterious if you give it too much thought, and who cares about flakiness in a one-crust pie anyway? But then I weakened my resolve. All the Cook’s Illustrateds and Ina Gartens claimed that the only! best! way to make the flakiest! pie dough was to use shortening in part, and I do value their opinions so. I did this for about two years, and now I’m back to all butter, baby. Do you know why? Well, for all of the original reasons–flavor rules and ickiness is not worth it–but because I have also realized that when you really know how to make pie dough, it won’t matter which fat you use. So butter it is baby! I’ll never doubt it again.

Continued after the jump »