{"id":2197,"date":"2010-06-01T07:25:16","date_gmt":"2010-06-01T14:25:16","guid":{"rendered":"https:\/\/shescookin.com\/?p=2197"},"modified":"2011-09-08T09:06:03","modified_gmt":"2011-09-08T16:06:03","slug":"pims-and-tarts","status":"publish","type":"post","link":"https:\/\/shescookin.com\/pims-and-tarts\/","title":{"rendered":"Pimm&#8217;s and Tarts"},"content":{"rendered":"<p><a href=\"https:\/\/shescookin.com\/2010\/06\/01\/pims-and-tarts\/lorna2-2\/\" rel=\"attachment wp-att-2210\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-2210\" title=\"Lorna2\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?resize=572%2C436&#038;ssl=1\" alt=\"Lorna2\" width=\"572\" height=\"436\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?w=572&amp;ssl=1 572w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?resize=300%2C228&amp;ssl=1 300w\" sizes=\"(max-width: 572px) 100vw, 572px\" data-recalc-dims=\"1\" \/><\/a>My love for Bon App\u00e9tit spans twenty years, and I have the archived issues to prove it! In fact, one of the motivations behind this blog was to make use of my library of special editions by challenging myself \u00a0to recreate the <a href=\"https:\/\/shescookin.com\/2009\/09\/23\/from-the-bon-appetit-archive-september-1999\/\">cover recipes<\/a>. Salivating through the May 2010 issue, I was gobsmacked \ud83d\ude2e when I came to the article \u00a0<a href=\"http:\/\/www.bonappetit.com\/recipes\/slideshows\/2010\/05\/british_desserts_slideshow#slide=1\"><em>Pudding&#8230;British for Dessert<\/em><\/a> and immediately went to FaceBook to contact my friend, and expat, Lorna to ask her if she would like to be a guest &#8220;cooker&#8221; and prepare one of the delectable desserts presented by British cookbook author and TV personality Tamasin Day-Lewis.<\/p>\n<p>My appreciation for food extends beyond the obvious and immediate sensory pleasures to being intrigued by cultural associations and traditions. I&#8217;ve enjoyed documenting moms preparing <a href=\"https:\/\/shescookin.com\/2009\/12\/13\/preserving-hol\u2026hrough-cooking\/\">Jewish latkes<\/a>, <a href=\"https:\/\/shescookin.com\/2009\/12\/28\/tamales-preserving-traditions\/\">Mexican tamales<\/a>, and <a href=\" https:\/\/shescookin.com\/2010\/02\/02\/the-art-of-perogies\/\">Polish pierogies<\/a>. Now, courtesy of Lorna of <a href=\"http:\/\/califlorna.com\/\">Califlorna<\/a>, we proudly present a classic British dessert:<\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/pims-and-tarts\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><span style=\"color: #993366;\">Bakewell Tart with Raspberry Preserves<\/span><\/h2>\n<p><em>from Bon App\u00e9tit<\/em><\/p>\n<p>Legend has it that the Bakewell tart was invented in the 1800s in the village of Bakewell. An inexperienced cook made a mistake when putting together a strawberry tart\u2014and ended up with a pie crust with a layer of preserves on the bottom and a soft, cake-like filling. This version uses raspberry preserves, but strawberry would also be delicious.<\/p>\n<p><span style=\"color: #993366;\"><strong>INGREDIENTS<\/strong><\/span><\/p>\n<p>CRUST<\/p>\n<p><span style=\"color: #993366;\">\u2022 1 1\/4 cups all purpose flour<a href=\"https:\/\/shescookin.com\/2010\/06\/01\/pims-and-tarts\/lorna-collage\/\" rel=\"attachment wp-att-2205\"><img loading=\"lazy\" class=\"alignright size-full wp-image-2205\" title=\"Lorna collage\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna-collage.jpg?resize=289%2C572&#038;ssl=1\" alt=\"Lorna collage\" width=\"289\" height=\"572\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna-collage.jpg?w=361&amp;ssl=1 361w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna-collage.jpg?resize=151%2C300&amp;ssl=1 151w\" sizes=\"(max-width: 289px) 100vw, 289px\" data-recalc-dims=\"1\" \/><\/a><br \/>\n<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/2 teaspoon sugar<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/4 teaspoon salt<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 6 tablespoons (3\/4 stick) chilled unsalted butter, cut into 1\/2-inch cubes<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 3 tablespoons (or more) ice water<\/span><\/p>\n<p>FILLING<\/p>\n<p><span style=\"color: #993366;\">\u2022 3\/4 cup raspberry preserves<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/2 vanilla bean, split lengthwise<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/2 cup sugar<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/2 cup (1 stick) unsalted butter, melted, cooled<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 4 large egg yolks<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 3 large egg whites<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1\/4 teaspoon almond extract<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 Pinch of salt<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 1 cup roasted salted Marcona almonds<\/span><\/p>\n<p><span style=\"color: #993366;\">\u2022 Lightly sweetened whipped cream<\/span><\/p>\n<p><strong>PREPARATION<\/strong><\/p>\n<p>CRUST<\/p>\n<p>\u2022 Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on\/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.<\/p>\n<p>\u2022 Preheat oven to 375\u00b0F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1\/2 inch of overhang and fold in, pressing dough to come 1\/4 to 1\/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.<\/p>\n<p>\u2022 Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. <strong>Reduce oven temperature to 350\u00b0F<\/strong>.<\/p>\n<p>FILLING<\/p>\n<p>\u2022 Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.<\/p>\n<p>\u2022 Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.<\/p>\n<p>\u2022 Push up tart pan<span style=\"color: #993366;\">* <\/span>bottom to release tart. Serve slightly warm or at room temperature with whipped cream.<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/shescookin.com\/2010\/06\/01\/pims-and-tarts\/lorna-3\/\" rel=\"attachment wp-att-2218\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-2218\" title=\"Lorna\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna2.jpg?resize=428%2C573&#038;ssl=1\" alt=\"Lorna\" width=\"428\" height=\"573\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna2.jpg?w=428&amp;ssl=1 428w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna2.jpg?resize=224%2C300&amp;ssl=1 224w\" sizes=\"(max-width: 428px) 100vw, 428px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><span style=\"color: #993366;\">*<\/span> A tart pan is not essential &#8211; Lorna used a ceramic pie baker which went from oven to table beautifully.<\/p>\n<p>While the tart was baking Lorna shared another British classic with me: a <a href=\"http:\/\/www.webtender.com\/db\/ingred\/150\">Pimm&#8217;s<\/a> spritzer! I knew nothing of this refreshing cocktail that&#8217;s a fine Wimbledon tradition along with the eating of strawberries and cream, royal patronage, and strict all-white dress code for competitors. Cheerio!<\/p>\n<p><a style=\"text-decoration: none;\" href=\"https:\/\/shescookin.com\/2010\/06\/01\/pims-and-tarts\/lorna4\/\" rel=\"attachment wp-att-2209\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-2209\" title=\"Lorna4\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna4.jpg?resize=420%2C556&#038;ssl=1\" alt=\"Lorna4\" width=\"420\" height=\"556\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna4.jpg?w=420&amp;ssl=1 420w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna4.jpg?resize=226%2C300&amp;ssl=1 226w\" sizes=\"(max-width: 420px) 100vw, 420px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>I dare say, it was another fine day at the beach!<\/p>\n<p><a href=\"https:\/\/shescookin.com\/2010\/06\/01\/pims-and-tarts\/lorna3\/\" rel=\"attachment wp-att-2208\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-2208\" title=\"Lorna3\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna3.jpg?resize=420%2C556&#038;ssl=1\" alt=\"Lorna3\" width=\"420\" height=\"556\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna3.jpg?w=420&amp;ssl=1 420w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna3.jpg?resize=226%2C300&amp;ssl=1 226w\" sizes=\"(max-width: 420px) 100vw, 420px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>My love for Bon App\u00e9tit spans twenty years, and I have the archived issues to prove it! In fact, one of the motivations behind this blog was to make use of my library of special editions by challenging myself \u00a0to recreate the cover recipes. Salivating through the May 2010 issue, I was gobsmacked \ud83d\ude2e when [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[106,171,128],"tags":[451,261,453,452],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bakewell Tart with Raspberry Preserves<\/title>\n<meta name=\"description\" content=\"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm&#039;s Cup, a fine Wimbledon tradition.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/pims-and-tarts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pimm&#039;s and Tarts\" \/>\n<meta property=\"og:description\" content=\"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm&#039;s Cup, a fine Wimbledon tradition.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shescookin.com\/pims-and-tarts\/\" \/>\n<meta property=\"og:site_name\" content=\"She&#039;s Cookin&#039; | food and travel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ShesCookin.foodandtravel\/\" \/>\n<meta property=\"article:published_time\" content=\"2010-06-01T14:25:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-09-08T16:06:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i1.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?fit=572%2C436&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"572\" \/>\n\t<meta property=\"og:image:height\" content=\"436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Priscilla\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@shescookin\" \/>\n<meta name=\"twitter:site\" content=\"@shescookin\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Priscilla\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shescookin.com\/pims-and-tarts\/\",\"url\":\"https:\/\/shescookin.com\/pims-and-tarts\/\",\"name\":\"Bakewell Tart with Raspberry Preserves\",\"isPartOf\":{\"@id\":\"https:\/\/shescookin.com\/#website\"},\"datePublished\":\"2010-06-01T14:25:16+00:00\",\"dateModified\":\"2011-09-08T16:06:03+00:00\",\"author\":{\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\"},\"description\":\"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm's Cup, a fine Wimbledon tradition.\",\"breadcrumb\":{\"@id\":\"https:\/\/shescookin.com\/pims-and-tarts\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/shescookin.com\/pims-and-tarts\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/shescookin.com\/pims-and-tarts\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/shescookin.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pimm&#8217;s and Tarts\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/shescookin.com\/#website\",\"url\":\"https:\/\/shescookin.com\/\",\"name\":\"She&#039;s Cookin&#039; | food and travel\",\"description\":\"culinary travel with a side of heart healthy recipes and libations\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/shescookin.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\",\"name\":\"Priscilla\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"caption\":\"Priscilla\"},\"url\":\"https:\/\/shescookin.com\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Bakewell Tart with Raspberry Preserves","description":"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm's Cup, a fine Wimbledon tradition.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/shescookin.com\/pims-and-tarts\/","og_locale":"en_US","og_type":"article","og_title":"Pimm's and Tarts","og_description":"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm's Cup, a fine Wimbledon tradition.","og_url":"https:\/\/shescookin.com\/pims-and-tarts\/","og_site_name":"She&#039;s Cookin&#039; | food and travel","article_publisher":"https:\/\/www.facebook.com\/ShesCookin.foodandtravel\/","article_published_time":"2010-06-01T14:25:16+00:00","article_modified_time":"2011-09-08T16:06:03+00:00","og_image":[{"width":"572","height":"436","url":"https:\/\/i1.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?fit=572%2C436&ssl=1","type":"image\/jpeg"}],"author":"Priscilla","twitter_card":"summary_large_image","twitter_creator":"@shescookin","twitter_site":"@shescookin","twitter_misc":{"Written by":"Priscilla","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/shescookin.com\/pims-and-tarts\/","url":"https:\/\/shescookin.com\/pims-and-tarts\/","name":"Bakewell Tart with Raspberry Preserves","isPartOf":{"@id":"https:\/\/shescookin.com\/#website"},"datePublished":"2010-06-01T14:25:16+00:00","dateModified":"2011-09-08T16:06:03+00:00","author":{"@id":"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68"},"description":"Classic British Bakewell Tart recipe from Bon Appetit enjoyed along with Pimm's Cup, a fine Wimbledon tradition.","breadcrumb":{"@id":"https:\/\/shescookin.com\/pims-and-tarts\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/shescookin.com\/pims-and-tarts\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/shescookin.com\/pims-and-tarts\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/shescookin.com\/"},{"@type":"ListItem","position":2,"name":"Pimm&#8217;s and Tarts"}]},{"@type":"WebSite","@id":"https:\/\/shescookin.com\/#website","url":"https:\/\/shescookin.com\/","name":"She&#039;s Cookin&#039; | food and travel","description":"culinary travel with a side of heart healthy recipes and libations","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/shescookin.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68","name":"Priscilla","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/shescookin.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g","caption":"Priscilla"},"url":"https:\/\/shescookin.com\/author\/admin\/"}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Lorna21.jpg?fit=572%2C436&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p2LkzE-zr","jetpack-related-posts":[{"id":640,"url":"https:\/\/shescookin.com\/bon-appetit-challenge\/","url_meta":{"origin":2197,"position":0},"title":"Bon App\u00e9tit Challenge","date":"January 5","format":false,"excerpt":"It's been quite awhile since I posted a Bon App\u00e9tit challenge recipe - I've been so caught up with the new blog design, joining\u00a0OC Family magazine, blogger events, social networking at tweetups, and then the Holidays - it's been a whirlwind! \u00a0In case you're a new reader, the Bon App\u00e9tit\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"Pork Tenderloin with Orange Chipotle Sauce","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/sc00002ca8.jpg?fit=641%2C860&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":46,"url":"https:\/\/shescookin.com\/bon-appetit-challenge-mario-batalis-chicken-parmesan\/","url_meta":{"origin":2197,"position":1},"title":"Bon App\u00e9tit Challenge: Mario Batali&#8217;s Chicken Parmesan","date":"October 13","format":false,"excerpt":"A mouthwatering, cheesy Chicken Parmesan recipe from Mario Batali's restaurant, Otto, in New York City satisfies the Italian food lover in us all. Using fresh tomatoes instead of canned and cutting the amount of cheese by a third for a lower sodium version, Mario Batali's recipe for Chicken Parmesan is\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"Mario Batali's Chicken Parmesan","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2009\/10\/Chicken_Parmesan-2.png?fit=735%2C1102&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":34,"url":"https:\/\/shescookin.com\/from-the-bon-appetit-archive-september-1999\/","url_meta":{"origin":2197,"position":2},"title":"Bon App\u00e9tit Challenge &#8211; Five Spice Apple Pie","date":"September 23","format":false,"excerpt":"The challenge:\u00a0 cook every cover recipe from the gazillion Bon Appetit magazines I have saved over the years. The idea struck me as I contemplated cooking the cover recipe of the September 2009 issue \"Chicken a la Mattone\" or Chicken under a Brick - I smiled inside at the thought\u2026","rel":"","context":"In &quot;Baking + Sweets&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":143,"url":"https:\/\/shescookin.com\/just-another-excuse-for-pinot-noir\/","url_meta":{"origin":2197,"position":3},"title":"Just Another Excuse for Pinot Noir","date":"November 10","format":false,"excerpt":"The Bon App\u00e9tit Challenge was something I dreamed up after seeing the movie \"Julie &Julia\" in August.\u00a0Basically, I have set out to cook the cover recipe of every Bon App\u00e9tit magazine that I have. \u00a0 My archives go back to 1990; fortunately, I did recycle a few here and there\u2026","rel":"","context":"In &quot;She's Cookin'&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2009\/11\/Cranberry-Port-Sauce-Polaroid.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2622,"url":"https:\/\/shescookin.com\/green-beans-with-blue-cheese-and-walnuts\/","url_meta":{"origin":2197,"position":4},"title":"Green Beans with Blue Cheese and Walnuts","date":"July 15","format":false,"excerpt":"Greeted by a bounty of green beans upon our return from vacation, I've been busily creating summertime salads that defy the term \"salad\" \u00a0as it is commonly thought of, i.e. dressed salad greens with traditional salad toppings. The first was the classic Ni\u00e7oise Salad, inspired by images of The Young\u2026","rel":"","context":"In &quot;Salads&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/GB-w-Blue-Cheese2.jpg?fit=556%2C419&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4654,"url":"https:\/\/shescookin.com\/corfiote-fish-stew\/","url_meta":{"origin":2197,"position":5},"title":"Corfiote Fish Stew","date":"January 24","format":false,"excerpt":"With most of the country in the midst of a deep freeze, I thought a ray of sunshine from the Mediterranean island of Corfu would brighten your day. From the Bon App\u00e9tit special edition on Islands of the Mediterranean (May 2002), this recipe is from Rex Restaurant on the Greek\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Corfu-Fish-Stew.jpg?fit=522%2C427&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/2197"}],"collection":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/comments?post=2197"}],"version-history":[{"count":0,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/2197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media\/2210"}],"wp:attachment":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media?parent=2197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/categories?post=2197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/tags?post=2197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}