With those Meyer lemons ticking away in my fridge, I knew it was time to finally make these. I found this recipe last week, but have been too tired/lazy to do any cooking (though I did make more peanut butter filled Darth Vader’s last night!). I found this recipe on the Los Angeles Times website. After a quick nap on the sofa after work, I got started on these. It’s a pretty easy and standard muffin recipe. The only different thing is that you pulverize the lemons and put them in the batter pulp and all. I’m guessing the skin will be sweet kind of like an orange, so pulverizing will make them taste nice and lemony. Maybe finally I’ll be able to get that intense in your face lemon flavor I’ve been craving all this time. Continue reading
I bookmarked this recipe way back in January. I can’t quite remember how I found it, but I think it was googling that Deer Valley turkey chilli recipe since the blog is from High Altitude Cooking who is based in Park City. I’m always looking for good filling breakfasty things. I get paranoid about not being able to eat at work, so I try to eat what protein I can to last me through. These I can grab on the way to work or munch one quickly when I need a pick me up.
Day three of Fridge Chronicles. How much longer can I drag these lemons out? Thankfully not much longer. The thought of skinless lemons just sitting in my fridge bothered me. I searched for recipes that called for lemon juice, but didn’t feel up to going through all the effort for most things. Lemon curd sounded amazing, but most of the recipes seemed complicated/labor intensive. Enter King Arthur Microwave Lemon Curd. Now I’m pretty sure I failed this one. I tried to halve it since I really don’t need to eat two cups of lemon curd nor do I have enough lemons. I realized I had no microwave safe bowl big enough (add that to the growing list of kitchen supplies I need– toaster, baking dishes, bowls), so I used my glass measuring cup. I’m pretty sure I over cooked it. The egg whites congealed on the top. I think I also went over the cooking time by a minute or two. It got all boily and hot and sticky. Which is part of the curding process I’m guessing? I have to wait for it to cool and then sit in the fridge for a bit before it’s achieved proper curdness. I’ll try some on an English muffin in the morning. The egg bits just make it better, right? Next time I’ll make a full recipe. Or one that’s cooked on the stove.
Cooking Movie: Elementary
Day two in the chronicles of Let’s Make Something Out of Whatever Is In My Fridge. When I bought lemons for fondue and hummus crusted chicken, they had a four for two dollars deal. One got used for the fondue, but as you know the hummus crusted chicken has yet to be made. So I had two lemons just hanging out. What to make? Shortbread! I made the first recipe that came up on Google from Pinch My Salt. Super easy recipe. I like it. I halved it since there’s no possible way I can eat five dozen shortbread cookies (though I probably would try). I went ahead and used all of the zest from two lemons as everything lemony I make seems to lack true lemon flavor. I won’t be bothered if I over do it.
So far the batter tastes good, but I really think it’s impossible to mess up butter, sugar, and flour. I did have to add extra butter though to the halved recipe. The batter wouldn’t come together. It stayed crumbly. I added three tablespoons of melted butter and then it obliged me by forming into a ball. Smells good. I cut my slices a little bit thinner, so the cooking time was a few minutes shorter. They are good. Buttery and crunchy. But again that lemon flavor I crave so badly escapes me. Maybe it’s just me and my taste buds wanting everything lemony to taste like lemon curd. They are pretty lemony though. And good with tea!
Cooking Movie: Pride and Prejudice
I finally finished rereading Emma yesterday. Anyone who has ever read it will know that Miss Bates goes on and on for pages about apples and Mr. Woodhouse’s insistance that the best way to eat them is baked. I even did a presentation about food in Emma where my partner and I baked apples for the class (And we only got a B. What kind of impossibly high standards?). I’ve finally gotten my appetite back and got the urge to cook something. There were two apples in the back of my fridge needing to get eaten, so apples it was! I found this Emma inspired recipe on the PBS website. I’m afraid I’ll disappoint Mr. Woodhouse by not baking them three times. Just 30 minutes. I also have no nuts (which is astonishing. I always have nuts! Time to replenish my stores) and no raisins (ick). My apples are just stuffed with cinnamon, nutmeg, and brown sugar. Tastes just like a baked apple. Definitely not as good as Mr. Knightley’s apples, but it’ll do. I have a feeling I’ll try my hand at this again in the future, so next time I’ll get the proper fillings. And ice cream!
This was just right for an impromptu nudge back into cooking. I also like the idea of literary influenced dishes. Part of my problem is that I’m floundering to come up with good things to make every week. Maybe that would be a good direction. Maybe at least one literary inspired thing a week? Unlike Miss Bates, I don’t see salted hindquarter of pork in my future. And my literary pursuits are going to be fairly 18th century focused for quite some time. I’ve vowed to get through Udolpho. I want to reread Clarissa. Finally read Cecelia. And on and on. I just need the time!
Cooking Movie: Persuasion (Only suffering through it for Ciaran Hinds. My heart is aching for Anne)
I first made this the other night when I had this intense craving for chocolate. I had seen these cake in a mug recipes circling the internet, but never could muster up the interest to make them. Though I did go through a period where I’d cook eggs in mugs in the microwave. Some of those mugs still haven’t forgiven me. I found this recipe on FoodGakwer from Jillianstasia. I now know why she put a scoop of ice cream over her cake. It’s a disguise. The batter looks almost the same as the finished project. But it’s good molteny chocolate goodness. It tastes microwaved, but it’ll do in a pinch. Tonight I paired mine with milk. I looked like Joey from Friends trying to open it. Those cardboard cartons hate me. I used butter instead of vegetable oil which might account for it’s consistency. I never used vegetable oil, so I stopped buying it. I also used less sugar this time. Four tablespoons seemed excessive for so small a cake. I really didn’t notice much of a difference. Two tablespoons also seems like a lot of chocolate. But I don’t think there could ever be such a thing as too much chocolate.
Rosemary is my third favorite smell. At least once a week I crave something with rosemary in it. Usually Trader Joe’s rosemary crackers satisfy my need, but I thought it was time to try my hand at something new. Tonight’s post was supposed to be spinach and artichoke lasagna, but I worked late and could not wait for the lasagna to bake. I decided to get a burger instead. Couldn’t pass up the sweet potato fries. So I flip flopped. Bread today, lasagna tomorrow. That way I can just toast a slice when the lasagna is ready to come out of the oven. I found the recipe on An Edible Mosaic. I wanted something that didn’t require yeast. I’m not sure I’m ready for yeast yet. My only problem with this recipe is the wait for everything to get to room temperature (the milk! Though it would help if I read ahead in the recipe. Then I wouldn’t have to wait so long).
All this cooking is blowing through my ingredients! I was lucky if I went through one carton of eggs a month and a bag of flour in six! I had just enough flour to get the bread done. It smells good. Lovely rosemary and onion mix. I’m impatient waiting for it to cool. Ok! Finally ready. It is delicious. I want to eat the entire.thing. I have to restrain myself. Next time I’ll cook it a few minutes longer. I only did 45. Can’t wait to eat it with my lasagna tomorrow!
Cooking Movie: BBC Emma