Yearly Archives: 2012
Chicken and Spinach Shells with Feta Sauce
| May 13, 2012 | Filled under Chicken and Poultry, Pasta and Noodles |
Roasting chicken has become my latest Sunday tradition. Ever since I made one with lemon and za’atar a few weeks ago, I’ve been hooked! Unfortunatly, while I love the whole chicken/starch/vegetable meal the first night I don’t really love it as leftovers. Salads get boring, so I’ve been trying to come up with new ways to use leftover roast chicken. (Although it is tempting to just make flautas every. single. time.)
I’ve been meaning to make stuffed shells with cream sauce for a while now… I think I saw a picture when I was flipping through an issue of Everyday Food back in February, and I haven’t been able to get the idea out of my head. Well, I finally got around to making them and all I can say if oh my god these are delicious! Read More
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Grapefruit-Thyme Curd
| May 10, 2012 | Filled under Breakfast, Fruit, Vegetarian or Vegan |
The other night, the students in the food writing class that I’m taking were asked to sit for 2 minutes and jot down every word, phrase, or image that came to mind when the instructor said the word “lemon.” Go ahead and think about it for a second – what does your list look like?
The last line that I wrote was “Summer. Sun. Happy.” I suspect your list looks similar. It’s nearly impossible not to smile when there’s citrus around!
This bittersweet grapefruit curd is guaranteed to put a summertime smile on your face even on the rainiest spring day. Spread it on an English muffin or scone, stuff it inside crepes dusted with powdered sugar, or use it as a filling in miniature tarts – it’s even delicious stirred into vanilla yogurt. Read More
Grapefruit-Thyme Curd
Yields: 24 servings (1.5 cups)
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 1 cup freshly squeezed Pink/ Ruby Red Grapefruit Juice (from about 4 grapefruits)
- 5 sprigs Fresh Thyme
- 1/4 cup Honey
- 1/4 cup Sugar
- 2 Eggs
- 2 Egg Yolks
- 5 Tablespoons Unsalted Butter
Preparation
- Add the juice and thyme to a small saucepan set over medium heat. Simmer until reduced by half. Discard thyme sprigs.
- Add the honey and sugar to the juice and cook over low heat until it dissolves. Meanwhile, beat the eggs and egg yolks together in a medium bowl. Slowly pour half the juice into the eggs while whisking vigorously, then whisk the egg mixture into the pot.
- Cook over low heat, whisking constantly, until the mixture becomes thick enough to coat the back of a spoon. Remove from heat and stir in the butter, 1 tablespoon at a time, until melted. Cool to room temperature, then cover and store in the refrigerator.
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