When life hands you lemons…

….make lemon curd. Lemons are 5 for $.99 at my local fruiterie and I’ve been using them to test some curd for Noah’s birthday gateau. This recipe is so fast to make and can keep for a few days. I played around and made the tartlet’s you see here, but you can use the curd between layers of cake, for a pie filling, or just eaten straight from the fridge with a spoon at 3am. Not that I know anything about that!! I have to credit the marvelous Martha for this recipe.

Lemon Curd
Makes 1 1/2 cups
6 large egg yolks
Zest of 2 lemons
1/2 cup freshly squeezed lemon juice (about 4 lemons)
12 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1. Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
2. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.
3. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.
PS. My apologies for the photo. They will improve with time!

What’s in a name?

I always wondered why babies spend so much time sucking their thumbs. Then I tasted baby food.” Robert Orben (1927–) American humorist.
I suppose I should explain my blog name a little further and introduce you to the Little One under who’s high chair many of my lovingly prepared meals end up. This is Noah, my first child, and as you can see, no, he’s not starving to death, so I am successful in filling his tummy sometimes…yet, he’s been my harshest critic. I always knew I would make my own baby food, that it would be easy, that I would save money and at the same time be giving my baby the best possible start on life. I just wasn’t prepared for him to hate it. I made braised beef with fennel and carrots, whole-wheat pasta with ricotta and broth, roasted chicken with sweet potato…mouth-watering, right? Well, if I could get him to eat a few mouthfuls, the slightest pea-sized lump would make him gag and occasionally he would regurgitate everything up from the bowels of his gut. Not a pretty sight. So, I am taking it slow, working with his favorites, and occasionally slipping in something new. Last night he ate mashed up lasagna, so I guess there’s hope. Still there is an awful lot of food that ends up under the high chair, but there are some perks- I didn’t name my blog “What’s in Noah’s Diaper”? Right?

Specialization is for Insects


“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.” Robert A. Heinlein

Of the list, I’d say I could do a good handful with my eyes closed (diaper, comfort, orders, manure, cooperate, act alone, and cook), a few under the gun (hog, sonnet, accounts, wall, equations, analyze, fight, die) and the rest not at all!!The dish above is one I like to make on Saturday mornings, before my eyes are really open and I am still half asleep. It’s dead easy and there are never leftovers. (Wait a minute, there are never leftovers in my house. I live with Danny remember?) Here’s the recipe:

BISMARKS

8 tablespoons butter
1/2 cup milk
1/2 cup all-purpose flour
2 eggs
fresh lemon juice to taste
confectioners’ sugar for dusting

1. Put butter in a heavy frying pan or a shallow casserole. Place in a oven preheated to 475F.
2. Meanwhile, mix milk, flour, and eggs lightly to make a batter.
3. When the butter has melted, add batter to pan and bake for 12 minutes.
4. Pour a little of the melted butter onto the pancake and squeeze a little lemon juice to taste. Sprinkle with confectioners sugar and serve immediately.

Variations: Spread with a fruit preserve or fresh berries; sprinkle with Grand Marnier; maple syrup mmmmmm.

Enjoy! And welcome to my new blog, by the way. Stay tuned for a great time.