Sunny Lemon Bars

https://www.seriouseats.com/recipes/2016/03/sunny-lemon-bars-recipe.html

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• For the Crust:
• 4 1/2 ounces (1 cup; 130g) all-purpose flour
• 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
• 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
• 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
• For the Custard:
• 3 large eggs, cold
• 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
• 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
• Pinch of kosher salt
• 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
• 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note)
• For Garnishing:
• 2 ounces (1/2 cup; 55g) powdered sugar (optional)
• 6 ounces (1 cup; 170g) Lemon Chantilly(optional)
• 5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)

1. For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
2. 2. For the Custard:Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes. Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
3. 3.
   To Serve: Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 16 two-inch squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar, or topped with Lemon Chantilly and Crispy Citrus-Candied Pistachios. Store up to 1 week in an airtight container.

Miso Glazed Japanese Sweet Potatoes

https://www.afamilyfeast.com/miso-glazed-japanese-sweet-potatoes/

INGREDIENTS

3 pounds Japanese sweet potatoes

½ cup canola oil

1 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon sesame oil

1 teaspoon finely minced garlic

2 tablespoons white miso

1 tablespoon soy sauce (low sodium if available)

2 tablespoons brown sugar

1 tablespoon water

1 or more tablespoons sesame seeds

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INSTRUCTIONS

Preheat oven to 425 degrees F.

Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.

Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.

While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won’t look like much but it is just enough to glaze the potatoes.

When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.

Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won’t stick.

Serve immediately.

Shocking no subs except chopped pine nuts for sesame seeds!