Martha Stewart is my new BFF - again. My family is still reeling from the whirlwind I became in the kitchen today. Martha's book "Pies and Tarts" has the same seductive photographs as all of her publications and it is too difficult to choose which pies to make so I tried make them all. In the process I had a lot of first as the kitchen sink piled up with silver bowls and measuring spoons and the pie crusts came in and out of the oven. There is nothing more satisfying than following a recipe and actually succeeding.
I made lemon curd for the first time. I learned how to use parchment paper and dry beans to weight down a crust during its pre-bake. I made chocolate ganache and a chocolate pie crust, graham cracker crust and caramel from scratch. But probably the most exciting thing of all was browning the meringue topping on the lemon curd. It usually calls for a blow torch. I used to broiler.
I made lemon curd for the first time. I learned how to use parchment paper and dry beans to weight down a crust during its pre-bake. I made chocolate ganache and a chocolate pie crust, graham cracker crust and caramel from scratch. But probably the most exciting thing of all was browning the meringue topping on the lemon curd. It usually calls for a blow torch. I used to broiler.
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