Tag Archives: Grapefruit

Darling Clementine

and other sunshine substitutes to warm up the winter…

I haven’t found that many Darling Clementines this winter…until this week!

clementines

The grocers shelves have been full of Halo Mandarins ( a New York Times story on Mandarin growing in California)

and of course, grapefruit

Grapefruit-Whole-&-Split

 

and mangoes – Van Gogh mangoes, no less

van Gogh mango

Van Gogh painted lots of fruit and veg, but no mangoes…although in the Van Gogh Museum in Amsterdam there is a painting by Paul Gauguin of Mango Trees

Mango trees Gaugin VanGogh musuem

 

I bought some beets last week…..

Beets-Bundle.jpg

I once had a bunch of beets on the checkout counter. The cashier held them up and asked,”Bunch of radishes?” I shook my head, and he asked,”But they are a BUNCH???” Evidently ‘bunch’ is a category he could look things up by….we finally got to BEET.

With the bunch of beets you get the bonus greens, good by themselves, good for soup. I roasted the beets for salad, and ate them peeled, diced  with some blue cheese dressing. I was going to mix them with orange, but I just kept eating them (beet and orange) separately.

Lemons were in the markdown bin….

lemons

I’ll juice them and put the juice in an ice cube tray in the freezer. When frozen, I’ll pop them into a baggie (I get the freezer bags because they have a place to write what’s inside) and be able to have a little juice whenever…..

ice cube trays

I love the new ice cube trays! I don’t often use ice cubes, but I like to freeze bits of things to use them later.

I’ve had plenty of roasted pumpkin to keep me warm….I used some to make a pasta sauce. Or I could have used dome to top a pizza…..

roasted squash

.

I had some red and yellow peppers, and inspired by a recent New York Times story,as well as any excuse to use the oven because it’s SOOOOO cold outside,  I made a red and yellow pepper pizza…EXCEPT (you knew that this part was coming…..)

I didn’t have the sausage or the mozzarella cheese…..actually, I HAD the sausage, it was just in the freezer and a little hard to use at the time, so I left it out. Then I realized that I had no mozzarella or ricotta or cheddar… heavy dairy products were put on the shopping list, and I punted along with what I had.

I had some Parmesan.Actual cheese and not wood pulp.

.I froze half of the dough, because 4 pizzas are more then I can manage for myself.

I topped the piece I used with the peppers, and a little hot red pepper and olive oil and grated cheese.A little onion and garlic chopped very fine to mix it all up.  Peppers really need to be cooked a little ahead and/or cut very very small….So a B minus sort of pizza.

As I was washing up, I remembered that there was a little bacon in the fridge. THAT would have made the pizza into B plus/A minus grade.

I ended my meal with some dried apricots….

apricots Sunsweet

and some Jammin’ Lemon Ginger…..because this cold snap is going to break soon, right?:

Jammin Lemon Ginger

As for soups…..I want to cook beans and lentils and other sorts of pulses …with greens. I feel a soup week coming on.

 

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Filed under Pantry, winter

Sunday Brunch

My most common Sunday Brunch this year is a cup of Jamincan Me Crazy coffee and a cranberry-orange muffin at Kiskadee…..

I bought some grapefruits for something, but ate them. Just peeled and ate them. Not the something.

I bought some more, because they were for something…something….something .. what WAS it????

And I just found my grapefruit spoons – I love digging into half a grapefruit at a time with a pointy spoon, but that wasn’t the something, although it will happen, frequently, over the course of the winter grapefruit season.

While cleaning up another unpacking corner I found the pages I ripped from October’s

Food Network Magazine:

FNM_102015-Cover

Bobby Flay’s Brunch Menu

with – ta da – Grapefruit and Mint Salad

It’s a great brunch menu

Here it is –

Creamy polenta with braised greens and poached eggs

FNM_100115-Polenta-with-Braised-Greens-and-Poached-Eggs-Recipe_s4x3.jpg.rend.sni12col.landscape

But

Make you own chili oil? No thank you

My brain immediately translates it to: polenta with chains….been there, done that

He does make the polenta with milk (which you can also do in the slow cooker) which I almost never think of doing because I almost never have milk just about – it’s a separate trip to the store, another new item on my shopping list- and he braises the mustard greens with garlic, red onion and a little red wine vinegar to serve on top of the polenta and underneath the poached eggs. Mustard greens are a good and flavorful green for this. Bless his heart for not suggesting kale. Making polenta and braising greens is so far a no sweat morning, providing there is ample coffee earlier…..

Poached eggs are – well, poached eggs. Since I’m a huge fan of the hot hard-boiled egg, I would probably do that instead because not eating food prepared the way you like it from your own kitchen is just a little twisted, although poaching is pretty easy, and a broken poached egg on top of the greens and polenta would be layers of yumminess…..

Grapefruit salad with honey mint dressing

He uses both white and ruby red grapefruit, with the chopped mint on top sure looks pretty – but it also smells mouthwatering with that little dab of honey, in my minds nose.

FNM_100115-Grapefruit-Salad-with-Honey-Mint-Dressing-Recipe_s4x3.jpg.rend.sni12col.landscape

Why was this sooo familiar?

Oh, right – grapefruit salad with black olives

And then he makes sausage – homemade chorizo – into patties, which is the absolute easiest way to make sausage. He even uses ground pork from the market.

Genius.

Easy-peasy.

Like I didn’t already have a Kitchen Crush on him.

Homemade Chorizo Patties

FNM_100115-Homemade-Chorizo-Sausage-Recipe_s4x3.jpg.rend.sni12col.landscape

Although my grandmother’s grinder is around here somewhere, should I take it into my head in a fit of total insanity to buy a pork shoulder and grind my own while I’m still unpacking and it’s the month with Christmas in it. The grinder was in one of the boxes that was moved with my brothers; I saw it and we even talked about it. It was in a storage box that was part of a system of storage boxes, which means there’s more than one of those boxes, so far, none of them is the grinder box. I’m pretty sure.

My other grinder – the one I bought for sausage workshops – is in the kitchen…what, you don’t have more than one grinder?

It will be needing a place to live, either here, or, as soon as I find Nonna’s, somewhere else altogether. I also have a sausage stuffer I’ll never need again, between my Kitchen Aid (which has a stuffing attachment) and the stuffer attachment that goes with the grinder, that I think works with the old Nonna grinder. I just need to find it and try it again. Moving is so much more work then just packing and unpacking.

The boxes of things to be given away keep growing.

Back on the brunch front ….This menu really needs a sweet muffin/roll/biscuit/coffee cake something to enjoy with a second pot of coffee when all the heavy lifting eating is done.

Maybe some Jamican Me Crazy coffee and  cranberry muffins…..

coffee hat

Of course he looks sad – the coffee is missing his mouth! Cruel fashion!

 

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Filed under Autumn, Breakfast/Brunch, Recipe

Olive You More

The  sauce uses, at best, a half a can of basic black olives.

What to do with the rest?

This is not me, and yet it was me....olives are very philosophical, as well as tasty

This is not me, and yet it was me….and sometimes still may be me…..

Winter is full of citrus fruit, and Red Grapefruit seems to be the harbinger of Spring citrus.

The fruit that made Texas famous....not really, but not a lie, either. A Story for another day.

The fruit that made Texas famous….not really, but not a lie, either. A Story for another day.

This is why they're called GRAPE- fruit

This is why they’re called GRAPE- fruit

Add some mint – a breath of fresh air.Mint-leaves-2007

GRAPEFRUIT, OLIVE AND MINT SALAD

1 large red grapefruit, peeled and sectioned
1 cup pitted black olives
1 cup fresh mint leaves
2 Tablespoons olive oil
1 tsp lemon juice (if the grapefruit is very juicy, I sometimes skip this)
Salt to taste (it SOOOOOO depends on the olives)

1. Mix it all together.
2. Adjust salt.
3. Eat.
It says 4 servings…but it’s more like 2. Four servings if you put it over salad greens.

Marion Cunningham. The Supper Book. p. 196.

The Supper Book - also fantastic

The Supper Book

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Filed under Books, Eating, Recipe