Posts Tagged ‘grapefruit’

the best thing I ever made

Wednesday, March 23rd, 2011

Not according to me.

According to Crockett.

Seriously. He ate one of these scones and he said “these are the best thing you’ve ever made”. I said, “really?” He said, “yeah, definitely.” I said, “what about those BLATs I made that one time?” He gave it some serious thought, but he finally came down on the side of the scones.

These were the inspiration of the genius Joy the Baker. I made a few changes based on what I had on hand. The addition of whole wheat flour makes them a little heartier, and the almond flour makes them both more tender and higher in protein. The man ain’t lying – they’re delish.

Grapefruit Scones
Adapted from Joy the Baker

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

6 tablespoons cold unsalted butter

1 large grapefruit
4 tablespoons sugar

1/2 cup plain yogurt
2 tablespoons agave nectar

  1. Heat the oven to 400 degrees.
  2. Zest the grapefruit. If your boyfriend somehow misplaced your zester (or you did, but obviously THAT would never happen), you can use a sharp paring knife to cut very thin strips of zest and finely chop the strips. Peel and segment the grapefruit and set the pieces aside. (There are some good pictures on how to do that here if you haven’t tried before.)
  3. Mix the sugar and zest together and rub until the sugar is all moist.
  4. In a large bowl, stir together the dry ingredients and half the sugar from the previous step (with the zest in it). Cut the cold butter into pieces and rub it into the dry ingredients until no butter piece is larger than a pea.
  5. Add the yogurt and nectar and stir. When all the flour has been mixed in, add the grapefruit segments and knead until they’re well spread through the dough.
  6. Plop the dough onto a piece of parchment and shape into a circle about 8 inches in diameter. This is a wet dough, so it will be sticky.
  7. Add the remaining zest/sugar combo to the top of the scone circle and evenly distribute, then pat to make it stick. Cut the circle into eight pieces (like a pizza) and spread  the pieces out.
  8. Bake for 15 minutes.

They keep ok, but don’t stay crunchy. I recommend freezing whatever you won’t eat the first day and defrosting them in the oven when you’re ready (350 for 5-7 minutes).

You can SEE the crunch.

A scone and a blueberry yogurt for lunch?

Ok, fine, twist my damn arm why don’t you.

 

Mr. Sunshine

Sunday, March 20th, 2011

Yesterday I tried two new things.

Thing one: I made lemon curd in the microwave.

Except that I used half grapefruit juice.

You know, because of the great grapefruit overpurchase of 2011.

I have made a lot of curd in my life. When I was in pastry school, I made it virtually every day. Lemon curd, lime curd, mixed citrus curd, orange curd (this needs lemon in it, if you’re going to try it – orange juice isn’t acidic enough to carry a curd on it’s own).

I will never again make it outside a microwave.

The recipe at the link makes about 2 cups.

If you try it, be aware that you are going to have to strain it. Because you can’t stir it for ever second while it’s cooking, little pieces of eggs will get cooked. They just will.

This morning I put my new curd on my muesli.

The word curd is starting to sound gross.

But it still tastes good.

Because I’ve started eating yogurt with lunch, I thought perhaps I would mix up my muesli by using cottage cheese and walnuts instead of almonds.

It was interesting.

But probably won’t be repeated.

In case you’re wondering, all the dairy I consume is low fat or fat free.

Except cheese.

Because low fat cheese isn’t really cheese.

Crockett went to Paul’s, our local coffee shop that roasts beans on the premises, yesterday.

We’ve been drinking grocery store beans.

I don’t necessarily mind, but Crockett does, and when we make the Paul’s, I can tell the difference.

Mm. Fresh roasted.

The other new thing I tried was suspiciously delicious cabbage, from food52.

I wanted it to be suspiciously delicious, I did.

Perhaps if I’d used heavy cream instead of half and half, I would be able to say that it was.

However, I would say that I ate close to half of a cabbage’s worth myself.

So… delicious, yes. Suspiciously so? Eh.

Spring sprung

Saturday, March 19th, 2011

See?

These little crocuses appeared in our front yard.

I don’t know where they came from. Crockett might have planted them at some point, but I prefer to think that they just happily landed in what looked like the funnest house on the street.

I don’t know very much about flowers. What is this goofy thing that looks like it’s trying to grow a sucker out of it’s face? Is it going to try to suck my blood or something? Seems unlikely.

These little guys are my favorite. They’re working so hard to climb up from inside the grasses.

I thought about trying to clear the grass away, but I think maybe the grass is protecting them from the frost, so I’m going to let them keep hiding.

In order to celebrate spring, I had strawberry muesli and? Bought new placemats.

Except that they’re not placemats.

They’re scrapbooking pages that I bought at Michael’s.

Pretty, huh.

I got one with sock monkeys, too.

You’ll just have to hold out for that.

Because right now this one seems most appropriate.

Flowers aren’t sophisticated enough for lunch, though.

Silly flowers.

A lunch of tomato soup with wild and brown rice and fresh greens (and more of the 567 pounds of strawberries that have taken over our kitchen) requires stripes.

It’s like formal wear for a home cooked lunch.

Except that the tomato soup came in a box.

I stirred in the rices and mixed greens to liven it up a little and heated it all up on the stove.

Spring in a bowl.

Also, grapefruit.

Have you ever noticed how grapefruits get kind of weird inside when they get old? Kind of… actually, I’m not going to try to describe it, because then I’ll get grossed out and won’t be able to eat my remaining grapefruits.

Carry on.

extra milk

Thursday, March 17th, 2011

Extra milk is a weird thing to have, don’t you think?

Extra milk.

Like, how much milk do you have, Emma?

Oh, definitely extra.

Anyway, we had almost an entire gallon of low fat milk that we had no plans for. Niether of us drink milk in a glass, and while I could make pastry cream or something I would then EAT that pastry cream, and everyone knows that eating pastry cream with a spoon isn’t the healthiest thing ever.

So I made ricotta instead. (Please do not point out the inconsistency between that statement and the one that immediately preceded it.)

I have a lot of happy ways to eat ricotta.

On toast with salt and honey, for example.

Or mixed with oats and milk for a sort of non-traditional muesli.

Alice approves.

A couple of days ago I took my dogs to the groomer, and while I was waiting, I went to a different grocery store than I usually do.

A grocery store that had ten pounds of grapefruit for $2.50.

Yeah.

We have a lot of grapefruit now.

Also, four pounds of strawberries for $5.

I love spring.

So, you can only eat so much ricotta.

Earthbound Farms had the best idea of anything I’ve ever heard, so I used it to break my ricotta streak.

It’s half Spring Mix and half Baby Spinach.

With Morningstar Farms crunchy faux chik’n.

Mmm.

 

animal vegetable mineral

Thursday, February 24th, 2011

Did you know that bone is not a mineral?

Yeah, biology is not my thing. I kind of thought they were big calcium sticks.

Moving on.

Yesterday the final picture that I posted for Wordless Wednesday was the oatmeal that I’d already eaten for breakfast. I try not to do that, because then everything gets all out of sync, and then everything is just a mess and a blah blah blah. I did do it though, and I’m not going to repost it, because that would be repetitive, and that TOO is a mess.

Anyway.

That oatmeal had grated apple in it, which was quite delicious. I strongly recommend it.

I was a cleany bo-beany yesterday too, so I stopped mid-morning to have a grapefruit. The one I had the other day was delicious, super sweet, and set a really high bar. This one was sort of a letdown. Just like the strawberries I had last week, come to think of it.

I’m starting to suspect that my local Albertsons might be pulling a fruit bait and switch.

When I got the grapefruit I also got one of those gigantic containers of Earthbound Farms Mixed Baby Greens.

I know that packaged greens are less fiscally reasonable, but I don’t wash salad. It’s a pain in the butt. So it’s expensive pre-washed salad or no salad at all for me.

Salad is good for you.

Full circle back to my salad yesterday.

Lunch: Costco salmon patty grilled on the tiny Foreman and some dressing I pulled from the fridge that I remembered after the first bite was awfully balsamicy and that’s why we didn’t finish it in the first place.

A girlfriend of mine saw the Empire deviled eggs yesterday, and sent me an IM saying that she was now in the mood for deviled eggs.

I agreed, so after lunch I boiled a couple up and set about making the eggs when I got hungry for dinner.

That’s when I discovered that I hadn’t in fact taken the eggs all the way to hard boiled. You’d think that having lived at 6000ish feet all my life, I would have gotten the hang of this by now, but no. No such luck.

I decided that since they were freshly made I was going to eat them anyway. I mashed the slightly squishy yolks up with some mayo and some red curry paste, a little salt and pepper, and I ate them alllll up.

Meh.

I think full HB is crucial, deviled egg wise.

Consider that my tip for the day.