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Bergamot Curd

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As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
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Bergamot Marmalade

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Okay, so this post is really only going to be of benefit to people in California, Brazil, France, Italy and a few other places, but this is basically all I've been thinking about recently. Everyone else can pretend I'm talking about regular sour oranges, or can call their local produce vendor to see about acquiring some of the little guys. I just can't keep it all in! Anyway, I got my case of bergamot oranges delivered (by the way? Not a particularly easy feat when you live in a citrus state and need citrus from another citrus state). I zested and juiced 26 of the oranges the day before yesterday, my head spinning with all the possibilities. It's been so long since my home has smelled like this lovely, spicy, beautiful orange. Because I didn't have enough ice cube trays to deal with the juice (okay... in fairness, to deal w/ the juice and the vegetable stock I'm also freezing 2 tablespoons at a time), I stuck the 10 cups of juice in a container and stuffed it ...
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Lentil, Chick Pea and Eggplant Boil

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Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
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