Giada's Dinner, Grammy's Dessert

I'm not a regular watcher of The Food Network, but I do tune in from time to time and I have a few favorite shows. One is Everyday Italian with Giada DeLaurentiis. Although I didn't see the episode where she made this dish, I wanted to give it a try, with a vegetarian twist. I present Quorn Cacciatore.

Obviously, it's supposed to be chicken cacciatore, but I used Quorn's Naked Chik'n Cutlets and they worked beautifully.

See, there's the Quorn hiding under there. This was delicious!! I highly recommend this dish. The recipe can be found here. Sadly, I heard that the show has ceased production. Giada & her husband are expecting a baby. I'm sure there will be reruns for a while, but I don't know how long the recipe database will be available - so check it out soon.

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For dessert (non-vegan) Lemon Meringue Pie - totally from scratch.

I don't know if there is a way to make vegan meringue, but since I still do eat eggs occasionally, I make traditional meringue. Sometimes weather (especially humidity) can affect baking results, but obviously the day I made this pie, the conditions were perfect. Look at the fluff of this meringue!

I have never bought a ready made pie shell. Actually, I lie. I bought a graham cracker one once and it was terrible. It was all crumbly and didn't cut well. And it was expensive! I was pissed. What was supposed to be a time saver ended up causing me a lot of frustration. Since then, I always make my own. The filling is also from scratch.

It turns out a pretty yellow colour, not a phony neon yellow, but a nice....well, lemon yellow.

Jim said this was the best lemon meringue pie he's ever had. Wow! What a compliment. I owe my thanks to my wonderful late grandmother. Years & years ago, she game me this recipe & tip sheet that she had picked up somewhere.

As you can see, it's been well used.

It's chockfull of useful information on how to make great pastry. When I was first learning how to bake pies & make pastry, this was my bible. When I take my time and do it properly, following what I've learned, my pastry always turns out wonderfully.

The lemon meringue pie recipe that I use is on the back. I looked to see if there was a year printed on this, but couldn't find anything. From the look of it, it could have been produced anywhere from late 40's to the 60's. All I remember my grandmother saying was "I've had that for years."

I know a lot of people that read this blog are vegan, but some aren't and if you would like this recipe, I'd be more than happy to share. Just lemme know.

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I just want to show you what I turn around and see most times while I'm typing up blog posts.

Simon likes to lay on the floor beside or behind my chair.

He's my editor. He checks my spelling and gives his approval. This one has been given the green light, so I'm now allowed to click "Publish Post".