The Chicken and the Egg
By Laurie Figone
I don’t know which came first, but I do know I love them both equally! I had the pleasure of cooking with Pepper Ranch Poultry chicken and eggs at the 2014 Sonoma County Fair. For those of you who missed out, I was at the Sonoma County Fair everyday doing three cooking demonstrations per day, being the cook-o-holic that I am, and had a blast! This year’s “Cooking with Laurie” was bigger and better than last year because I had the opportunity to invite some of our local growers and producers to be my guests. Craig and Amy of Pepper Ranch Poultry generously donated chicken and eggs for me to cook with at the Fair. It was the day I was featuring their eggs in my lemon bars that I met a very sweet lady in my audience who told me she reads my food column every month, and asked if I have ever featured my lemon bar recipe. “No, but I will next month,” I replied to Kathy Braren of Santa Rosa.
Hopefully your Meyer Lemon tree will be producing when you read this article, if not ask a friend.
A huge thank you to all that sponsored my “Cooking with Laurie” show at the 2014 Sonoma County Fair: www.StempleCreek.com, www.SpringHillCheese.com, www.PepperRanchPoultry.net, www.RedHillFarms.biz, www.RaminiMozzarella.com, www.LavenderBeeFarm.com, www.VicFarmMeats.com, www.SodaRockFarms.com, www.fa-ninos.com, www.Leisensbridgewayfarms.com, www.DevilsGulchRanch.com, Parsons’ Homegrown, and Washoe Valley Duck Farm. These are just some of the growers and producers who help make Sonoma and Marin Counties foodie heaven!
Laurie’s Luscious Lemon Bars
I love the addition of fresh rosemary in my Meyer Lemon bars…they complement each other nicely!
Cook time: 40 minutes
2 cups flour
½ cup powdered sugar
½ tsp. salt
1 TBSP. fresh rosemary, finely minced
1 TBSP. fresh Meyer Lemon zest
1 cup butter, very cold
4 eggs, room temperature
1/3 cup fresh Meyer Lemon juice
2 cups sugar
- Preheat oven to 350’. Place flour, powdered sugar, salt, rosemary and zest in food processor. Pulse a few times to mix. Cut cold butter into ½ inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil lined 9x13x1 inch baking pan. Bake 15 to 20 minutes; until crust is just starting to turn golden brown.
- While crust is baking: in the same food processor put eggs, lemon juice and sugar. Pulse just a few times to blend. Let sit until crust comes out of the oven.
- When crust is done: lower oven temperature to 325’, pulse egg mixture a few times to blend and then pour slowly on top of hot crust. Return to oven and bake just until set, about 20 minutes. It is done when the top no longer jiggles when you shake the pan.
Let cool on the counter and then refrigerate overnight so that the flavors can mingle. Carefully remove foil from pan and cut into 2x2 inch bars. Sprinkle with powdered sugar. Serve at room temperature.