Grapefruit marmalade

July 29, 2010 § 1 Comment

Grapefruits are probably my favorite fruit, and I’ve always loved marmalade. I remember once for the holidays someone gave us mixed-citrus marmalade (not even homemade, from a store) and I was so impressed because I’d never heard of marmalade made from anything other than Seville oranges. I guess I was a weird child. Anyways, because I’m an adult now and that means spending time making stuff I like to eat, I decided to make grapefruit marmalade. The last two grapefruit from the last bag in the grocery store

have become delicious marmalade. This recipe makes very rich, very thick, and exceptionally sticky marmalade that captures the essence of grapefruit. However, if you prefer a looser marmalade, you can either loosen it with a bit of water when serving, or (riskier) don’t cook the marmalade quite to the gelling stage, i.e. canning it before that point. It should still set up a bit. « Read the rest of this entry »


Strawberry jam

July 23, 2010 § 3 Comments

If you’ve never had homemade preserves before, I highly recommend trying this delicious strawberry jam recipe, adapted from the one my grandmother taught me many summers ago. It’s one of the best ways to enjoy one of my favorite fruits of the summer, either right now or canned and preserved for the winter months.

Canning and preserving are age-old ways of stretching abundant produce into the leaner months of the year. Even though most of us do not rely on what we can grow to sustain us in the winter, it’s still a lot of fun to turn local, fresh produce into jams, preserves, and jellies. It seems intimidating at first, due to worries about food safety and quality, but if you break it down into smaller steps, it’s really not very difficult, as long as some basic rules are followed. For more information on canning safety, I highly recommend checking out the National Center for Home Food Preservation. I will go into more detail on the canning process in the next post, but a brief rundown of the canning process is available in steps three through five in the recipe section below, as a refresher course if you’ve canned before.

For now, here’s how to make the best strawberry jam, which doesn’t need to be canned if you don’t want to be bothered – my grandmother certainly never did, as she simply refrigerated it, as it never seemed to last very long among the jam-fiends like me!

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Lemon torte

July 14, 2010 § 1 Comment

Apologies due all around: first, to the French, for featuring an Italian dessert on Bastille Day (vive la révolution, please don’t take away my bachelor’s degree as revenge, etc.); and second, to you my dear readers, for taking so long to “borrow” Jamie’s Italy…okay, and for not having posted a dessert in a while, and also for featuring a second recipe related to the great Jamie empire in a row. In my defense, and as penance, I present this spectacular lemon torte.

Now, the titular torte is an almost nutty, lemon-scented, dense yet light concoction that looks quite unassuming but is in reality quite a knockout. It is very simple to make, from humble ingredients you probably have in your kitchen right now: flour, sugar, eggs, lemons, yeast (sounds odd but adds a wonderful complexity), and butter. It’s really the perfect dessert for really any occasion, French holiday or no. « Read the rest of this entry »

New-potato salad with arugula and capers

July 7, 2010 § 2 Comments

Summertime means salads. I adore potato salads and this one is my latest favorite. Warm new potatoes, crisp arugula, and tangy capers – seriously, it’s like everything I love about summer in a bowl. Most of the ingredients besides the arugula and potatoes are probably already in your pantry, and this recipe is easily adaptable – I added more arugula because I wasn’t serving an additional vegetable and wanted more green on the table. However, reducing the arugula if you are more fond of it in smaller amounts is just as good, adding just a hit of spiciness to this warm potato salad.

This recipe is from my new favorite cooking magazine, Jamie magazine. It’s not surprising because I adore Jamie Oliver’s cookbooks – at last count I had four and I am waiting eagerly for the US release of his latest – but everything about the magazine makes me so happy. I even like the paper it’s printed on, but then again, that’s the kind of weird thing I notice. I highly recommend checking it out despite its rather high cost for those of us residing in the former colonies.

Anyways, on to the food! « Read the rest of this entry »

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