February 2009

Eula Mae Gumbo

February 24, 2009

The New York Times Magazine wrote about Eula Mae Dore, a Cajun cook who never trained professionally, never used a recipe, nor did she ever use measuring cups or spoons. It was reported, “she had a maraschino cherry jar, and she made everything with it”. We clipped this quick Shrimp and Sausage Gumbo from the […]

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Candied Citrus Peel

February 19, 2009

When juicing citrus fruits, don’t toss the peel away. Candied peels, if stored properly, can last for months and the effort it takes to make them is fairly minimal. Any citrus fruits (oranges, lemons, grapefruit, tangelos, pomelos, etc.) Sugar Water Dark chocolate, optional After juicing the fruits, remove any leftover membrane or excess pith (some […]

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For our friends in California who are lucky enough to have these marvelous winter fruits growing in their backyards (and, for the rest of us who have to suffice by buying them at market), we stress, once again, the great delight that winter fruits bring. We are continuing to try out all sorts of good […]

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Kumquat Sorbet

February 19, 2009

2 lbs. kumquats (3 12-oz. containers), rinsed Sugar Water With equal parts sugar and water, make a simple syrup. You will need about 2 cups worth. Make a kumquat puree. Place kumquats in a non-reactive pan. Cover with cold water. Bring to a boil. Drain. Repeat this process two more times. This will remove some […]

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Blood Orange Sorbet

February 19, 2009

Blood Oranges Sugar Note: You will need 1/4 cup sugar per each cup of blood orange juice. Juice your blood oranges. Put the sugar in a small, non-reactive saucepan. Add just enough juice to soak it very well. Heat, stirring frequently, until the sugar is completely dissolved. Stir the sugar back into the reserved blood […]

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Meyer Lemon Sorbet

February 19, 2009

Meyer Lemons Sugar Water Make a simple syrup with the sugar and water, set aside. Juice your Meyer Lemons. You will need a little more simple syrup to the amount of Meyer lemon juice squeezed. (for every cup of juice, use a little more than a cup of simple syrup. Mix together, chill for a […]

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Adapted from Heidi Swanson, we like this recipe because it substitutes honey for corn syrup and sugar. You will need a candy thermometer because the trick to this caramel recipe is to achieve a good set so that the caramels hold their shape when cool. We found ours at the grocery store for about $5 […]

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Thinking about Valentine�s Day and what to do? Consider these sweet things:

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Winter’s Fruit

February 2, 2009

Citrus are the essential fruits of winter,

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From Sunday Suppers at Lucques by Suzanne Goin. Serves 6 4 lbs. mixed winter-fresh citrus fruits (try a combo of grapefruit, pomelos, tangelos, clementines, and blood oranges) 2 Tbls. shallot, finely diced 1 tsp. red wine vinegar 1 Tbls. lemon juice (you can try Meyer lemon) 1/4 c. extra-virgin olive oil 2 ripe (but not […]

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