Sunday, January 23, 2011

Getting Ready for Sunday Dinner with Friends

Here's my loaf of braided Italian bread, ready for dinner guests.
 And here's the lemon meringue pie for dessert.  I love lemon pie, but don't make it unless it will be eaten quickly.  I use an oil pastry, made with canola oil, as I find it bakes well as a pie shell, and doesn't seem to get as soggy as regular pastry.
The stock and the roux are made, and onion, celery and green pepper chopped fine, and two pounds of shrimp. scallops and crab are waiting to become a pot of etoufee.  I'm serving it over rice, with steamed broccoli.  Can't wait!

1 comment:

  1. Yum!! Etouffe. I have never made a pie crust that way. Thanks for the tip. Lemon merinque was a favorite in my family.


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