Tartine Bakery style Banana Cream Pie. I followed the exact recipe from Tartine’s cookbook but I marinated the bananas in lemon juice for 20 miutes. This was to preserve color and to add a little tart to cut the sweetness. Best pie ever.
Recipe found HERE!
A versatile lemon butter used in everything from pies to cake filling to oat bars and tarts. In my opinion , the best way to eat is spread over toasted sourdough with a cup of coffee.
3 eggs + 3 egg yolks
1 cup white sugar
1 cup fresh lemon juice
1 teaspoon lemon zest
1 pinch of salt
12 tablespoons unsalted butter
Combine eggs, sugar, lemon juice, lemon zest, and salt into a small saucepan over medium heat. Stir constantly until liquid becomes thick (12-15 minutes). Remove from heat. Liquid should be thick, lighter in color and able to coat the back of a spoon. Slowly add butter to the hot liquid and mix until butter is fully incorporated. Place curd into a small bowl, cover with plastic wrap, and refrigerate.
And I shall call her Bertha! Now I have to cook fancy things with wine, and truffle oil, and duck, and… NOT!
“Coffee should be black as hell, strong as death, and sweet as love.” – Turkish Proverb
Click here to learn some turkish coffee brewing basics!
Fazıl Bey’in Türk Kahvesi. Kadıköy, Istanbul, Turkey 2011