In My Kitchen – June 2020

How are you doing? I realize that is mostly a rhetorical question – although I would absolutely welcome replies from all of my almost 300 readers.

Who wouldn’t be distressed right now? It seems frivolous to talk about events in my kitchen, even though it is a source of great comfort. I can (mostly) control things there while around me everything feels out of control and falling apart.

“The beauty of anti-racism is that you don’t have to pretend to be free of racism to be an anti-racist. Anti-racism is the commitment to fight racism wherever you find it, including in yourself. And it’s the only way forward.”

– Ijeoma Oluo

We all have hidden biases and prejudices. Knowing and examining them is the first step to having an open heart.

Covid still silently stalks us In the midst of demonstrations against police brutality and racial injustice. I understand the anger and frustration of the marchers, and the feeling of solidarity in joining together. We have all been separated during the shelter-in-place orders. But Covid-19 is still out there, we won’t know who or where it will strike for another few weeks. Where do we go from here? I really don’t know.

So, I will go to my kitchen.

In my kitchen I have the remainder of a jar of lemon/lime curd. There isn’t much left and I will soon make another batch. We love it on toast or an English muffin for breakfast, or on a cracker with a cup of tea as a mid afternoon pickup.

Lemon and Lime Curd

Lemon and Lime Curd

Here’s the strange thing, the yellow colored citrus fruit is a lime and the green ones are unripe lemons. If you leave a lime on the tree long enough it turns yellow even though it still tastes like a lime.

I made the curd sous vide which ensures you don’t actually curdle the eggs. It’s a perfect batch every time.

Makes about 1 1/4 cup

Lemon Curd

  • 4 egg yolks
  • 1/2 cup of sugar
  • 1/3 cup of freshly squeezed lemon juice or a combination of lemons and limes
  • 1/2 stick (4 tablespoons) of unsalted butter, melted
  1. Preheat your water bath to 180 degrees F (82 degrees C)
  2. Sterilize a 1 pint canning jar, lid and ring (I just pour boiling water into the jar and let it sit until the water bath is heated or put it through your dishwasher)
  3. Place the egg yolks in a small food processor
  4. Add the sugar and pulse until it dissolves and the mixture thickens slightly
  5. Add the lemon juice and melted butter, pulse to incorporate. Don’t over process or it will turn frothy.
  6. Pour the mixture into the prepared jar.
  7. Seal the jar, finger tight, in immerse in the water bath for 45 minutes to an hour.
  8. Remove the jar from the water, open the jar and stir to mix. Reseal.
  9. Cool in an ice/water bath and refrigerate.

This will store for up to 2 weeks if it lasts that long. You can also freeze it.

The weather has finally warmed enough to sit outside with a glass of wine in the early evening. I made pizza with a crust of puffed pastry, perfect for alfresco dining.

We’ve also dusted and uncovered the grill. These Turkish lamb chops were delicious.

A cloudy chilly day brought me back indoors for slow baked salmon with a charred broccoli pesto.

We’ve had lots of salads from the garden and the first zucchini squash.

zucchini

Zucchini

I am looking forward to snap peas and green beans, it will probably be a few more weeks until they are ready to harvest. Meanwhile I have been enjoying vegetables out of the Nye Ranch CSA box.

Nye Ranch CSA

Nye Ranch CSA

In my kitchen I have flowers. Our rhododendrons are blooming, also poppies and many other flowers. I always have a fresh bouquet nearby.

Poppies and Rhodies

Poppies and Rhodies

This post is part of virtual blogging party, In My Kitchen, hosted by Sherry of Sherrys Pickings.

The link above will allow you to read stories of kitchens around the world, written by accomplished cooks and travelers. Please join us, and if you are a blogger, add your own linked post about your own kitchen adventures.

 

 

17 thoughts on “In My Kitchen – June 2020

  1. Lemon curd is one of my favorites too — we just opened a jar of Bonne Maman lemon curd (that’s the jar with the plaid top). Lemon flavored anything has my allegiance!

    Your quote on anti-racism is very good. The frustration at how many times we have gone through this agony is becoming worse and worse.

    be well… mae at maefood.blogspot.com

  2. hi Liz
    thanks so much for joining in IMK! Mr P. and I don’t eat lamb but your lamb chops look really delicious. Love all those beautiful flowers from your garden. sorry to hear about all the horrid stuff in the US these days. scary and just awful. Yes i read that limes should in fact be used when yellow as green ones are not ripe. interesting… I made lime curd with the ones i was given recently. The six minute method always works for me. take care
    cheers
    sherry

    • Good for you, I have always ended up with little curdled bits which aren’t so nice. Lime curd is delicious as well.

  3. Good to hear about a sous vide recipe for lemon curd. I make lemon marmalade in my pressure cooker, but have yet to do a lemon curd. The short keeping time lways puts me off.

    • Lemon marmalade is lovely. Lemon curd does surprisingly well if you freeze it in small containers. We have kept it in the fridge for over 3 weeks if it is kept cold and a clean spoon or knife is used each time you dig in.

  4. What is the new normal? Will there be a second wave of Covid19? Will we be better prepared? What change will the global protests bring? So many questions!
    I love curd from all citrus fruits! And it is so much better when you make it yourself! 🙂 It looks delicious!
    Your veggies are way ahead of mine and they look so healthy and strong!
    Take care ans thank you for co hosting Fiesta Friday! x

    • I don’t think we will know for quite some time what the world will look like. Hopefully it will be a better and more compassionate world. Yes, commercial curds always have an ‘off’ or chemical taste to me.

      This is the year for gardening isn’t it? Thank you for visiting.

      • I hope you are right that the world comes out a better place. And no, I don’t think we will know normal in a long time.
        The garden is flourishing, it is an amazing year for gardening 🙂 x

      • It has become a very popular pastime. I even had trouble buying seeds earlier this year as it was so unexpected for the seed companies. This is one good thing, let’s hope there are others.

  5. I do hope our so called normal becomes a much better normal as we learn from the past. Do love a homemade curd, much better tasting. My zucchini plants were a disaster, will try again next year. And the puff pastry pizza looks amazing 🙂

    • I am sorry about the zucchini plants, mine were a disaster last year but doing well this year. The temperature change where we are on the coast can be as much as 20 degrees between daytime and night. I’ve been covering the beds in plastic in the late afternoon and uncovering them once the morning has warmed. It seems to have made a difference. I also plan to put in a second crop early next month, hopefully they will produce through the fall season.

      Why did your own plants fail.

Leave a Reply to Marg Cancel reply