Archive for the 'Recipes' Category

Win a Cookbook: The Whole Hog Cookbook: bonappetit.com

Win a Cookbook: The Whole Hog Cookbook: bonappetit.com.

So honored that Bon Appetit chose my super cute “pork for chicks” cookbook as one of their favorites. Win one here by leaving a comment on their site. Book release date is fast approaching: September 13th!

Setsuko's Ham Fried Rice

Grilled Tenderloin and Romain Salad

South Cackalacky Spare Ribs

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

Another Year, Another Red Velvet Cake

Josh just celebrated another birthday. This means another Red Velvet Cake. Anthony and I could never really stomach them in the beginning, but now I can finish a piece and actually like it. (I can’t speak for Anthony) There are different schools of thought on the frosting. Sorry Grandmother Paul, but that marshmallow, coconut and nut thing is nasty. Even worse is the original one Josh’s mom sent me. FLOUR based frosting….I’ll fake my own death before I eat that. What IS the best, and I’m sure Cheryl Day of Back In The Day Bakery would agree with me is a cream cheese butter frosting. (my recipe is at the end of this post) Smooth and rich with a little tang. Friends came to share a piece with Josh. Happy Birthday Mr. President!

The Captain and Dr. Tennille (aka cake and icecream)

The Captain and Dr. Tennille (aka cake and icecream)

The first slice is the reddest

The first slice is the reddest

Business in the front

Business in the front

Party in the back

Party in the back

Josh’s Birthday Red Velvet Cake Frosting

(note I always make a lot)

1 cup butter, softened

3 8oz. pkgs of cream cheese, room temp

1 teaspoon vanilla

4 cups of confectioners sugar, sifted

In the bowl of a standing mixer with a paddle attachment, cream together butter and cream cheese. Add vanilla and mix thoroughly. Add confectioners sugar by the cup full being sure to fully incorporate after each addition. Chill slightly before frosting crumb layer of cake. Return to refrigerator while crumb layer is setting. Remove from refrigerator 5 minutes before using to frost the final decorative layer on the cake.

Asian Crab Slaw

Asian Crab Slaw (recipe by Cynthia Creighton-Jones)

2 lbs. Special Crab

2 Leaves Bok Choy, chiffonade

2 Leaves Chinese Cabbage, chiffonade

1 English Cucumber,seeded and julienned using a mandolin

1 medium carrot, julienned using a mandolin

1 medium zucchini, julienned using a mandolin

2 medium yellow squash, julienned using a mandolin

1 medium red pepper, julienned by hand

1/4 C Cilantro, chopped

1 T Vegetable oil

4 T Sesame oil

1/4 C Sesame Seeds, toasted

3 T Rice Wine Vinegar

In a large bowl, toss all the ingredients together. Season with salt and pepper. Chill for at least two hours.

Serves 8