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Posts tagged ‘citrus’

One Year Ago Today

Today is the anniversary of the first post on my blog, it’s hard to believe it has already been a year since I started this blog. I have learned so much during this time and like to think that I have improved a bit both in content and photo’s but it is still a work in progress. The best part of this little adventure really is the wonderful people I have met, virtually for the most part but I feel like I know so many of you personally. I have come to know and follow so many blogs and I strive to achieve what so many of you have already managed to do. This was my first blog post, a recipe I created for a citrus contest on Food52.

Mixed Citrus Curd

Mixed Citrus Curd

Makes 2 cups

1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)

2 1/2 tbs zest from the fruits

1/2 cup juice (mixed from each fruit)

6 extra large egg yolks

4 oz unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1 tsp orange zest (added after its cooked)


Zest the fruit and set aside 2 1/2 tbs, juice the fruit, mix together and set aside 1/2 cup. In saucepan add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and add the butter, cook over medium/ low heat stirring constantly with a wooden spoon. Place thermometer in pan, keep stirring. Its done when temperature reads 175, remove from heat. If you don’t have a thermometer cook until thick and it coats the back of your spoon, with your finger make a stripe and if it stays intact its done.

Pour through a sieve into a bowl, add the tsp of orange zest, stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.

Featured Recipe:Toasted Orzo with Citrus and Olives

Toasted Orzo with Citrus and Olives

I love this recipe for so many reasons, its really delicious, the simplicity, has ingredients you probably already have in your pantry and refrigerator, and how quick and easy it is to prepare and I can’t forget what a revelation it was to toast the orzo, it gives this little pasta an incredible depth of flavor.  I first saw this recipe on food52 when Emily entered it in the citrus contest and have been wanting to try it ever since. First let me talk about Emily (EmilyC is her cooks name on food52), she is a busy Mother of an adorable toddler, has won two contests on Food52 and will be published in the second food52 cookbook coming out in October of this year. Her recipes are full of flavor using readily available ingredients and are so easy to prepare. Try her contest winning shrimp burgers with roasted garlic-orange aioli or her crispy cream braised potato and fennel.  I chose to feature this recipe thinking how great it would be with grilled fish, the toasted orzo with bright citrus, fresh herbs and earthy olives is the perfect accompaniment for my wild chilean sea bass. You can view Emily’s other recipes on food52

Serves: 4

1 ¼ cups orzo

2 cups water or low-sodium broth (or combination of both)

2 tablespoons olive oil (plus additional to taste)

finely grated zest from 1 large lemon or orange (reserving juice)

Kosher salt + freshly ground black pepper

¼ to ½ cup of your favorite olives

2 tablespoons coarsely chopped chives, flat-leaf parsley, or herb of choice

  1. In large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add orzo; stir to evenly coat all of the orzo with olive oil; cook, stirring frequently, until golden, 5 to 7 minutes. Add water and zest, season with salt and pepper, and bring to a boil. Reduce heat and simmer, covered, until orzo is al dente and liquid is absorbed, 10 to 15 minutes. If orzo is cooked but liquid remains, drain the orzo, return to pan, and cook about 30 seconds longer over low heat to dry the orzo.
  2. Stir in olives and chopped herbs, and add kosher salt, pepper, citrus juice and olive oil to taste. Enjoy!

I prepared the fish using Eric Riperts recipe  that was featured on food52  and made a parsley, lemon, caper gremolata.

Mediterranean Inspired Flavors