Evening cooking
Apr. 7th, 2003 08:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI was inspired by the lemon curd recipe in the cooking LJ community, and already had some grapefruit from Pheromone. I knew I had to get eggs anyway, so got an extra dozen, just to be on the safe side.
First, though, I wanted to get some veggies roasting in the oven (to have something for dinner :-), so diced onions and Yukon gold potatoes were put into a pan, topped with sea salt, freshly ground black pepper, fresh rosemary, and some olive oil.
While that started cooking, I made a batch of bread dough, mostly white flour (I'm not sure how many pounds I have left, but likely 10-15 I want to use up this week if I can), with some rye. That's rising now, and I'll cook on time bake overnight, to bring fresh bread into the office tomorrow morning. (They eat everything...)
Then on to the most experimental part of the evening: grapefruit curd. I tried grating the zest off a grapefruit, but was rather unsuccessful. I'm not sure how it resisted, but it did. I had little zest, and finally gave up. I juiced the grapefruit, and one was all I needed. I separated six eggs, and added a cup of powdered sugar to the yolks in the double boiler. I reserved the whites to make an onion-tomato-basil frittatta with, having rejected the idea of making a pavlova as too much work for one evening (though something to keep in mind for Pesach desserts).
Then on to the stirring part of the evening. I added the juice, the little bits of zest, and two sticks of unsalted butter (yeah, yeah, clogged arteries), and started stirring. And stirring. And stirring. I called a long-distance friend for a visit and kept stirring. After 30 minutes or so, it really was thickening (the recipe I'd tried for the lime curd hadn't specified time, so I think I'd given up too early on it). Woo-hoo!
I have two half-pint, and another half of a half-pint, jars of grapefruit curd. When I tasted it, it's not quite as zingy as I'd like, which I assume is a function of lack of zest. It could also be because pink grapefruit is less tart than lemon, too. Interestingly, the yellow of the yolks won out, and the pink grapefruit curd is yellow.
First, though, I wanted to get some veggies roasting in the oven (to have something for dinner :-), so diced onions and Yukon gold potatoes were put into a pan, topped with sea salt, freshly ground black pepper, fresh rosemary, and some olive oil.
While that started cooking, I made a batch of bread dough, mostly white flour (I'm not sure how many pounds I have left, but likely 10-15 I want to use up this week if I can), with some rye. That's rising now, and I'll cook on time bake overnight, to bring fresh bread into the office tomorrow morning. (They eat everything...)
Then on to the most experimental part of the evening: grapefruit curd. I tried grating the zest off a grapefruit, but was rather unsuccessful. I'm not sure how it resisted, but it did. I had little zest, and finally gave up. I juiced the grapefruit, and one was all I needed. I separated six eggs, and added a cup of powdered sugar to the yolks in the double boiler. I reserved the whites to make an onion-tomato-basil frittatta with, having rejected the idea of making a pavlova as too much work for one evening (though something to keep in mind for Pesach desserts).
Then on to the stirring part of the evening. I added the juice, the little bits of zest, and two sticks of unsalted butter (yeah, yeah, clogged arteries), and started stirring. And stirring. And stirring. I called a long-distance friend for a visit and kept stirring. After 30 minutes or so, it really was thickening (the recipe I'd tried for the lime curd hadn't specified time, so I think I'd given up too early on it). Woo-hoo!
I have two half-pint, and another half of a half-pint, jars of grapefruit curd. When I tasted it, it's not quite as zingy as I'd like, which I assume is a function of lack of zest. It could also be because pink grapefruit is less tart than lemon, too. Interestingly, the yellow of the yolks won out, and the pink grapefruit curd is yellow.