i haven't posted about food in a while!

[schmerica]

This weekend I made a puffed apple pancake for Sunday brunch, which was quite good, and then this pasta salad, which was absolutely amazing, holy crap. I actually didn't have as much basil and green onion than the recipe called for and I was too lazy to toast the pine nuts, so I can only imagine it's even better if you actually follow the recipe more exactly. Seriously, though, I could have eaten that entire recipe by myself. Also I can't remember if I posted here about the big dinner I made for my cousin's last day at home with us, but that was quite good, too, a very filling Indian dish with black-eyed peas and coconut milk and tomatoes and lots and lots of spices.

Tomorrow I think I am going to get to work on a recipe I have for some sweet buns stuffed with almond paste and cream, and also chicken paprikash which I've never made before, and maybe try a goat cheese and tomato tart later in the week. And we have bags upon bags of blueberries in the freezer, and unfortunately nobody in my family actually likes blueberries, except my dad, who is rarely home, so I think this weekend might be my first foray into trying jam-making.

ALSO the fresh corn should be getting cheap soon finally, I think, so I can make my mother buy lots of that so I can try grilled corn and creamed corn and corn pudding and corn fritters and plain old classic buttered and boiled. Om nom nom nom summer.

(The point of this entry is not actually to bribe certain people into coming out so I can cook for them, but IF IT WORKS.)

Comments

[holyschist.livejournal.com]

This weekend I made a puffed apple pancake for Sunday brunch

Recipe, plz? Or cookbook reference?

a recipe I have for some sweet buns stuffed with almond paste and cream

That sounds pornographically good.

nobody in my family actually likes blueberries, except my dad

Your family is weird.

[pearl-o.livejournal.com]

The puffed apple pancake is from my Gourmet cookbook (http://www.houghtonmifflinbooks.com/features/gourmet/), but unlike most Gourmet recipes it's not up at epicurious. I'll type it up for you later, though, because it's really easy and simple and satisfying.

I have my fingers crossed for the buns! Usually I do fine with yeast doughs, but the last time I messed up quite badly, so I'm a little nervous.

[holyschist.livejournal.com]

If it's not a problem, that would be awesome! Otherwise I can check it out of the library.

[pearl-o.livejournal.com]

I just realized I had typed it up last year! I am brilliant.

http://pearl-o.livejournal.com/887920.html#cutid1

[holyschist.livejournal.com]

Yay!

[nova-bright.livejournal.com]

Cooking cooking cooking.

Jam making! I once had a spectacular disaster when making jam, and it's scared me off. Though now, I make a fabulous lemon curd, which is the stuff of legends.

You could also do blueberry syrup or cordial? Preserves are awwwwwwesome. ♥

[pearl-o.livejournal.com]

I figure as long as I don't burn myself horribly, I will count it a success? Seriously, so many blueberries.

Legendary lemon curd oooooooooh.

[nova-bright.livejournal.com]

Would you like the recipe for the lemon curd? It's seriously amazing.

[pearl-o.livejournal.com]

Absolutely!

[nova-bright.livejournal.com]

3 oz. (6 tablespoons) UNSALTED BUTTER, softened at room temperature
1 cup SUGAR
2 large EGGS
2 large EGG YOLKS
2/3 cup fresh LEMON JUICE
1 teaspoon grated LEMON ZEST

In a large bowl, beat the butter and sugar with an electric mixer, about two minutes. Slowly add the eggs and the yolks, and beat for one minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth (the curdled appearance disappears as the butter in the mixture melts). Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about fifteen minutes. It should leave a path on the back of a spoon, and will read 170 degrees Fahrenheit on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl, and press plastic wrap on the surface of the curd to keep a skin from forming. Chill the curd in the refrigerator; it will thicken as it cools. Covered tightly, it will keep in the refrigerator for two weeks, and in the freezer for two months.

If you keep it in the freezer it won't freeze solid, and it will be a little duller in colour, but still taste awesome.

Also if it boils during the cooking process, it won't be as bright in colour either, but don't freak out if that happens.

It's so tangy and gorgeous. I like to use it to sandwich shortbread cookies together, or in tarts or ontop of meringues, or piped inside cakes or cupcakes as a filling. It's nice on toast.

I used caster sugar, which is really fine white sugar. I have also used raw sugar.

[pearl-o.livejournal.com]

Mmmmmmm, thank you very much!

[yan-tan-tether.livejournal.com]

Wow, this post made me hungry!

*wanders off to rummage in cupboards*