Lemon-Almond Bars-February 2014 Southern Living. I made these for quilt club on Friday, and they were very good. Were they worth the many steps required to make them, I'm not so sure. I think if I make these again, I'll try store bought lemon curd to see if it makes a difference in the the overall taste. Also, I will toast the topping a little longer, and maybe use a bit more butter to insure that it browns. The topping sorta fell off the bars and made them a little crumbly.
Saturday night's dinner was Mushroom Bourguignon from Deb Perelman's The Smitten Kitchen Cookbook. This was AMA-zing. I loved the meatiness of the portobello mushrooms. Next time I make this recipe I'll use fewer pearl onions (I had actually meant to do this to start with), and I'll cut them in half. I did not have the tomato paste that the recipe called for, but it didn't seem to matter. I'll make sure I use it next time so I'll know for sure. I also used a Chianti for the wine, so not sure if that makes any difference in this type of recipe or not.
I'm looking forward to trying more recipes and will share the results here.