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| Photo by Katie Kay |
These are nothing like store-bought Lemon Bars. These have a deliciously sweet, oaty crust, creamy middle, and crumbly topping. I've made this several times with huge success, and they are so easy and fast to throw together. Most of these ingredients are pantry staples for me, so as long as I have fresh lemons, this is an easy last-minute dessert to bring with me anywhere!
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| Photo by Katie Kay |
GET IN MY BELLY! Seriously. Wow. I cook a LOT. And I eat even more than I cook. But this is honestly one of my favorites. We don't eat a lot of Indian food because we don't know what we're doing. And we don't like to travel more than 30 minutes from home on date night because babysitters are really expensive. But I would love to have an experience some time like Jennifer Aniston and Ben Stiller in Along Came Polly with the Indian restaurant. I'd even take the IBS afterwards.
We attended a wedding for friends of Matt's earlier this year. The groom was born and raised in Lubbock, TX and the bride was (and probably still is) Indian. You know how you always see the YouTube videos of the wedding recessions you wish you had the guts to have done? (Like this one.) This was one of those. They did the whole shebang (aka "The Ceremony") then the groom's father (who was also the conservative minister who hates heavy metal and rock...and no this wasn't actually Footloose in a dream I had) pronounced them man and wife, they kissed, and then Beastie Boys' Sabatoge started playing in this huge, lovely, very religious church. And the entire wedding party recessed to it.
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| Photo by Katie Kay |
My inspiration was this recipe from TheKitchn.com, but the Beurre Blanc sauce did NOT work out. The white wine vinegar and white wine never thickened up and ended up evaporating almost completely. There was no way I could have added cream or a stick and a half of butter to it. There simply wasn't enough liquid. With the softened shallots, there was only about 1 Tbsp of thin liquid left in the pan.
I mentally adjusted my plan and added 3 Tbsp butter to the shallots and residual liquid. When it melted, I added about 1/2 cup white wine. As it warmed back up, I pressed 2 (okay, who am I kidding--it was 5) large cloves of garlic into the pan, added 2 tsp dried parsley, and when it was at a good simmer, I added 1 Tbsp heavy cream. I set it aside on the lowest simmer possible while I prepared the scallops.
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| Photo by Katie Kay |
I loved the original photo of this recipe on Pinterest (link under recipe below) but I was doubtful of how flavorful it would be. So I took a perfectly good vegetarian (and vegan, mom!) recipe and made some carnivorous changes to it. The end result was so delicious, and a nice variation of most of the pasta sauces we eat.
