Lemon Curd

Two Surviving Lemons = One Delicious Curd

Two of them were just hanging there, the only survivors after last week’s cold spell here in the South. I had been so busy with Paula that I had forgotten to cover the small potted tree from the cold. I’m embarrassed to admit that I have a jewel box of a green house just a few feet away from this citrus carnage.

The survivors I’m referring to were the only two lemons left hanging on my variegated lemon tree last week. Sad…I know, but still inspiring for a cook. So, what’s a girl to do with only two very juicy lemons? Drinks (I’m not that thirsty).  Hummus (I’m not that bored).  Looking no further than my own kitchen counter, I had my inspiration. Sitting alone on my counter was a just-baked batch of sweet bacon scones (a recipe I was testing for Paula). Why not rock the Anglophile in me and bust out a simple lemon curd!  No pretense, no intimidation and no difficulty.  This recipe yields a sweet and tart cream that you will make again and again. I’d like to thank the two surviving lemons who made this recipe possible. Your life was well served.
Survivors Lemon Curd

Ingredients:
3 large farm fresh eggs
1 cup sugar
½ cup lemon juice, freshly squeezed
¼ cup butter, melted
1 tablespoon lemon zest

Directions:
In a medium stainless steel bowl set over a simmering pan of water, beat the eggs and sugar. Stir in lemon juice, butter and lemon zest. Cook over the simmering water for 15 minutes or until thickened (about the thickness of a Hollandaise sauce). Remove from the heat, cover with plastic wrap and allow to cool. Mixture will thicken as it cools.
Have a great week and eat something homegrown,
Libbie

John Besh…still dreamy

Yes, I’d love to come in and sample whatever is on that plate.

http://www.pauladeen.com/index.php/food_section_articles/view2/john_besh…_a_dream/

Enjoy!

Something to Chew On

I feel a bit remiss that I have neglected my own blog for that of a celebrity.  Shame on me. Until I get caught up on what is happening on the website food content I help control, I will connect you with the other place I lay my head these days.

http://www.pauladeen.com/index.php/food_section_articles/view/a_kitchen_filled_with_a_deep_fried_turkey_and_love/

The Lady and her Aunt Peggy...we apparently only have a budget for a flip camera. Andrea Goto can be seen here on "camera B".

My assistant, Becky, rocking a melancholy Christmas

The first Turkey I ever tortured with hot oil...DELICIOUS!

It Takes a Village and a Southern Superstar

Another Satellite Media Tour has come and gone in the hot Savannah Sun.  Selling Pork at 6:30 am means I get up at 3:00am after working a LONG day the day before prepping.  I was more than fortunate to have Martha Tinkler here to assist me from Memphis.  Yes…THE Martha Tinkler!  Beautiful, Tulane grad and recently made available…I’m just saying.  So the product was delicious Smithfield Pork.  The beautiful boss lady selling it for 5 hours across the nation on morning talk shows with grace.  To make this little pork parade happen, it takes a village…

1 Southern Superstar, 1 Superstar Assistant, 1 Pro hairstylist, 1 pro make up artist, 1 food/prop stylist (me), 1 Assitant Food Stylist, 2 camera men, 1 director, 1 producer, 1 audio, 1 something I don’t really now what he does, 3 PR reps, 1 Account rep. and 3 Pork VIPs

Cue the Pork

Cue the Sweetest Hairstylist in the world

The Beautiful Star and the giddy food stylist having fun before the cameras roll.

Artful Food

I Love my job!  I’ve been meaning to post these images from the most recent food issue of Savannah Magazine.  It was one of my most fun and artistically rewarding projects to date.  The editor, Annabelle Carr, as well as art director, Michelle Karner, are a pleasure to work with.  They let me have complete freedom with my interpretation of southern summer foods thought about in a different way.  A little twisted, but with a beauty all their own.  The bonus was Annabelle and Michelle allowed me to choose the photographer I wanted to work with.  This makes all the difference in the world.  Chia Chong is amazing and I am blessed each day we are able to work together.  She gets it. We thought these few images might lead to a larger series, when we both have time to think about it.   Have fun.

The boss ladies: Annabelle and Michelle on location

Low Country Boil Cupcakes

Cover Ready

Caprese Salad Ice Cream Cones Working

Caprese Salad Ice Cream Cones Final Shot with Balsamic Glaze running down model’s hand

Published

Red Snapper Naked and lonely

Hour 1 of a 3 hour Red Snapper dress making session

Ready for the party

on blue

couture crabs

Southern chocolates

Back home from Block

Arrived back home in Savannah at 0500 this morning.  8 days of feeding the pallets of 12-14 crew and racer chasers (I include myself very loosely in the latter category).  Another great time with the crew of this yacht racing program called “DARING”.  It is a joy to cook for this group of sailors and sailor lovers and cousins of sailor lovers and questionably sailor cousin lovers….nuf said.  The owner, John and his wife Katrina, along with their captain Jim run a top of the line program and I feel blessed to be included in it.  It was nice to skip away from the sweltering heat of Savannah to go to the rainy, foggy, chilly conditions of Block Island, RI for this years Storm Trysail Club Block Island Race Week XXIII sponsored by Rolex….Okay, I’m lying the weather was dismal, but the living was HOT!  Below are a few images from the week.  I wish I had gotten one of the entire crew before they left.  The team finished in the top third of their class and took home two pieces of hardware.  For all my foodie following people, I included a small dinner journal…I can’t remember what I made for every meal.  This will have to do.  Until next time Daring…stay on second.

Daring...being daring at the starting line

The Daring crew's home on Block Island...as always top shelf.

"The Driver" enjoying the 10 minutes of sun that week

My home all week...The IKEA kitchen with a sweet Thermador range...a place where Carl repeatedly practiced bad kitchen etiquette and "close walked" behind me when I was using a dull knife

Looking into the kitchen

Looking out from the kitchen (sorry sailors, this is a food blog afterall...I gave you that first picture)

In the middle of setting a simple table...only seated 10 usually 2 had to sit in the "Galley Cafe"

The apricots were perfect...sweet with a bit of tooth. I stuffed them with blue cheese and broiled them for a minute. Topped with a toasted walnut. A great simple appetizer.

Tom Armstrong...arriving back at the house seconds in front of the Peloton each day

The Peloton...DAVID and...

PAM

The crew that was left on the last night...out at the Yellow Kittens Tavern

Me, Craig from Avalanche and the creepy ceramic elephant man overall regatta winner trophy....Excuse me race committee guy...can I exchange this for a Rolex?

The final sunset on the last day of the Regatta....a perfect ending.

For the foodies…this is the dinner menu from the week.  I don’t even remember the breakfasts, lunches and apps.  With just under 350 individual meals and apps. served by me alone,  I couldn’t get too adventurous. I just tried to keep it fresh, flavorful and simple.

Saturday June 20, 2009

Sea Scallops sauteed and served with a salad of local micro greens and a Bing Cherry Salsa.

Dessert:  Southern Peach Cobbler with Vanilla Bean Ice Cream

Sunday June 21, 2009

Watermelon Wedge Salad, Spicy Chipotle Jalapeno Cornbread, Timothy’s Kentucky Chicken Chili

Dessert:  Triple Chocolate Cupcakes with Old Fashioned Butter Cream Frosting

Monday June 22, 2009

Mashed Potatoes with pan roasted garlic, Asparagus spears sprinkled with Fleur de Sel, Roasted Tenderloin of Pork with a Balsamic Blackberry Sauce

Dessert:  Just from the oven Chewy Ginger Cookies

Tuesday June 23, 2009

Cornbread Panzanella Salad, Raw Corn and Radish Salad, Lemon Rosemary Organic Roasting Hens

Dessert:  Lemon Blueberry Pies

Wednesday June 24, 2009

Organic Salad of Roasted Beets, goat cheese, candied pecans and mixed greens with a light lemon vinaigrette, Fresh Wild Caught Lobster Mac and Cheese

Dessert:  Boca Negra (flourless rich chocolate cake) with Vanilla Bean Ice Cream

Thursday June 25, 2009

Tortilla Soup, Chipotle  Spiced Fresh Shrimp and Flank Steak Soft Taco Bar

Dessert:  Tres Leches Cake

Friday June 26, 2009

Fresh Peach and Feta Salad, Homemade Pizzas:  Pesto and Shrimp, Chicken Sausage and Prosciutto, Margherita

Dessert:  Chocolate Chip Cookies

Thank you again Daring crew for your sense of humor:  John, Katrina, Jim, Pam, Tom, Dave, David, Martha, Gonzo, Preston, Carl, Josh, Zoe, Jill and Virgina

Peace

Trash Talk

I am always on the hunt for cool containers I know will photograph well with food in them.  I just spotted this Hobnail Opalescent 4 footed sugar bowl from 1886 recently on ebay ($9.99).  It was missing it’s lid, but in perfect condition.  I love the color, texture and the fact that it is antique yet very modern.  I’m sure you will see it soon in a photograph near you.  For now it is a sweet vase in my home.  Like the blue hobnail, I am a HUGE fan of white.  I picked up this white sugar bowl (again missing the lid) in Herman, Missouri when I was junking with my mom and dad ($2.50).  I used it in a beautiful and simple photograph for Paula Deen’s cheese straws on pauladeen.com.  Also, in her cousin Johnnie Gabriel’s cookbook, Cooking in the South.  Finally, I am in love with globes.  I guess because I have traveled so much for work on boats, but I think it is based in my past since I was always dreaming of exotic places to go when I was a little girl in Missouri.  I spotted this 1970’s era schoolroom globe at Habersham Antique’s Market in Savannah and love how it looks as a centerpiece on our dining room table.

1886 Hobnail Dark Blue Opalescent Glass sugar bowl from LaBelle Glass Company

It's a vase

Paula Deen Cheese Straws seen on pauladeen.com

Same dish used in the cookbook "Cooking in the South" by Johnnie Gabriel. Grits with Pancetta

Globe Trotter spin with the globe

Globe as a centerpiece

Danger and the Disco Ball

I LOVE Christopher Danger Mendrala…yes Danger is his middle name.  Christopher is a Production Coordinator that I have been fortunate enough to work with on many projects.  He is quiet, at least around me, funny, super organized and as you can tell from the Disco Ball in the photos…very observant.  Christopher was a guest at my home recently for a party celebrating the 30th birthday of the associate producer on a certain Food Network show.  He must have observed my diminutive and pathetic disco ball collection on an “art landing” at our house, because he brought me the mother of all disco balls last week.  I love the ball and the magical reflections it makes in our stairwell at certain times of the day.  When I look at it I will think of Danger…the good Danger.  Thank you Christopher for you and all you do for me to help make my job even more of a pleasure.

The Dangerous time of the day when all things are magical. Note: The "S" is a wonderful find from the warehouse at The Greenbrier circa Dorothy Draper

Is it two Peter Keil paintings or three...I can't tell...one seems to be drinking

Christopher IS magical...look what he just blew out of his nose...

Zebra or Leopard?

I picked up these two “kashware” throws at a spa in Taos, NM.  Had never heard of the brand before.  They are so soft, chic and are said to wash up like new.  I can’t decide whether to use the zebra or leopard in the living room.  Thoughts?

Zebra Choice

Leopard Choice

Top Chef Masters…my vote

We were lucky enough to have Bravo TV’s new show Top Chef Masters’ contestant John Besh as a guest recently on Paula’s Best Dishes.  Ladies…John Besh is DREAMY.  Gentlemen…John’s wife is equally delicious!  We had such a fun time with them and they were both so gracious.  Not every guest appreciates the humor of this crew, star and me…the unflappable and “colorful” head food stylist.  I filled them in on the gossip of this wonderful town we live in, and they compared it to the gossip of their town…New Orleans.   All sounded deliciously the same!!! Loves!   Chef Besh made an amazing and simple dish that we all devoured.  Busters and Grits.  Which translates to fried softshell crabs with mascarpone grits and a rich crab pan sauce.  I have to give my wonderful food stylist Lynne Calamia her big props for rocking out one kick ass crab stock for the sauce and putting the remaining stock in a jar labled for me!  J’adore Lynne.  I can’t speak for everyone on the set of PBD, but my vote goes to Chef John Besh for Top Chef Master!

The Culinary Crew of Paula's Best Dishes and dreamy guest Chef John Besh

Above image is Chef John Besh’s Busters and Grits.  Image shot by Chia Chong and styled by yours truly for a possible magazine cover.