NYC | Beef Stew and A Meyer Lemon Tart

Sunday, March 2, 2014 1 No tags Permalink 0

Allen makes a pretty good beef stew. 

It’s not local Hawaii-style or a proper French version. It’s his own thing and starts with beef, floured and seared. 

Then comes the celery, carrots, fennel, onions, and potatoes…

…toss, toss. 

Brown a bunch of garlic after you sear the beef.

And add the vegetables.

Next goes the beef broth…

…followed by demi-glace.

A can of Guinness….

…and lots of whole peppercorns (my favorite part).

Add the beef back and simmer for five hours. 

In the meantime, let’s make a Meyer lemon tart! Gotta do the crust first. 

Pulse together graham crackers, butter cinnamon, and vanilla. Par-bake for 15-minutes…

…while putting together the tart filling.

A whole (skin and everything) Meyer lemon, butter, sugar, eggs, and a pinch of salt.

Blend, pour, and bake. 

Make rice and then take a nap. Pretty soon it’s time for dinner. 

Ahhhh look at that beef stew.

All warm and hearty. Perfect winter meal…

…followed by a slice of the tart.

Sprinkle sugar over the surface and brulée…

…then top with lemon zest…

…and one of my greatest loves, whipped cream ^_^

1 Comment
  • Georgia | Notes on Tea
    March 3, 2014

    I’ve been dreaming about a lemon tart and your recipe is perfect, especially the method – a blender!!

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