Entries in Nova Scotia (10)
I've been shooting the 2014 Taste of Nova Scotia Culinary Guide for the last three weeks and today I FINALLY get to show you a sneak peek!
Of course, what is more quintisentially Nova Scotian than lobster?
Well, maybe seafood chowder, lighthouses and sou'westers but whatever.
I photographed this gleaming little guy with Christine White from Taste of Nova Scotia and Chef Ray Bear at Saege Bistro this past Sunday and today, Taste of Nova Scotia uploaded it as the cover photo on their Facebook page!
I AM BEYOND EXCITED.
The 2014 Taste of Nova Scotia Culinary Guide will be released on April 28 and I can't wait to share the rest with you!!
I'm on a bit of a citrus kick right now. I've read about Meyer Lemons, and how delicious they are, on many a different blog, but last week was the first time I've seen them here in Halifax. Produced by Sunkist, the bag reads 'cross between a lemon and a Mandarin orange - a culinary favourite!'.
Just before Christmas, Sean's Aunt Anita gave me a box of cookbooks and handwritten recipes that had belonged to her mother, Sean's grandmother, Miny (short for Elmina - pronounced MY-nee) - aka Nanny Neil. One of the books in the box I'm sure is familiar to many - the 1970 classic Out Of Old Nova Scotia Kitchens.
This morning, flipping through Nanny Neil's copy of Out Of Old Nova Scotia Kitchens, I came across a recipe for Lemon Curd. I LOVE lemon curd, and remembered reading on My Baking Addiction that you could microwave it, so I thought I'd make a half batch to test and see if was any good.
Holy freakin' shit.
GO MAKE THIS RIGHT NOW.
I ate half a jar with a spoon and felt like I was going to barf after but FRIG it was SO WORTH IT.
1 C sugar
1/4 C butter
pinch of salt (optional - not included in the recipe, but I usually add a pinch to any curd I make)
- In a large microwaveable bowl, ***whisk eggs + sugar until smooth*** - zest all 3 lemons into the eggs and sugar and then juice them right into the bowl - break butter into small pieces with your hands and throw into bowl - whisk everything together
- Microwave, one minute at a time, for 5-6 minutes, whisking between each minute 'until it is as thick as honey' (Out Of Old Nova Scotia Kitchens, p 171) - mine took 6 minutes - pour into a jar - refrigerate
***IMPORTANT*** - IF YOU DO NOT WHISK YOUR EGGS AND BUTTER SILKY SMOOTH FIRST you will end up with cooked scrambled egg bits. That's fine but IF THIS HAPPENS - pour your curd through a sieve BEFORE you jar it. It will pretty much run right through - you may have to press the last bit with the back of a spoon. The sieve will catch all of the scrambled bits.
***ANOTHER NOTE*** - Wednesday January 29, 2014 - I made this recipe again, with 3/4 C of sugar instead of a full cup - it was really nice - more tart, less sweet - BUT IT COOKED FASTER - 4.5 minutes