Work . . . when it's fun . . .

Big event at work . . .  I worked through most of December and January putting it together.  It came with an impossible deadline, and a ridiculous budget, and somehow, we made it work . . . and now it's over . . . beautifully . . .

Here I am, receiving kudos from my boss . . .  Ah . . . now I can begin to hibernate . . .

How to make Natilla (Vanilla Custard)

When I was growing up, I watched my mother make Natilla all the time.  My brother, Al, and I would stand by the stove waiting for her to finish so we could scrape the pot clean.  I'll be darned if history hasn't repeated itself!  This is one of my kids' favorite desserts, and, sure enough, even now, they will wait by the stove until I finish making it, anxiously hoping that I'll leave some in the pot, so they can have a little taste right away.

It took me a while to learn how to make this, since my mother never wrote down the recipe.  She learned to cook using the metric system, so when I'd ask her how many cups, she'd say:  “I don't know, about a liter . . . ”  Argh!  And figuring out the correct amount of corn starch took many, many tries.  But I eventually got it just right, and it's become one of our family's comfort foods.  Here's the recipe:

Add 4 cups of whole milk to a sauce pan or Dutch Oven.  I use my Calphalon Dutch Oven all the time and love its versatility!

Another cup of milk goes in a mixing bowl . . .

Add a cup of sugar to the milk in the pot . . .

Add a cinnamon stick and a tablespoon vanilla extract . . . more or less . . .  Cook over medium heat, stirring until sugar is dissolved.

Add a pinch of salt . . . about ½ teaspoon . . .

While the milk is heating, separate 5 eggs . . . 

Beat the egg yolks with a fork until combined, then add to the milk in the mixing bowl . . .  Save the egg whites for an omelette, or for making meringues . . .

Add ½ cup corn starch to mixture in the bowl . . .  Mix ingredients with a fork or whip until most of the lumps from the corn starch are dissolved . . .

By now, the milk should be just about ready to boil.  The top should look a bit frothy . . .

Add the mixture in the mixing bowl to the pan, straining it through a sieve to catch any undissolved lumps . . .

Stir gently, but continuously with a whip to avoid lumps.  A silicone whip won't scratch the non-stick pot . . . 

The custard will thicken quickly, as if by magic . . .

Ladle onto ramekins and sprinkle with ground cinnamon.  Serve chilled.

I make Natilla so frequently that I've acquired a ramekin wardrobe over the years to change the presentation of this delicious, but simple dessert.  Here it is in BIA Cordon Bleu ramekins . . .

In clay ramekins . . .

In squash-shaped ramekins for Halloween . . .

In Picardie juice glasses . . .

In small pedestal bowls for our mini-dessert table last Christmas . . .

It can be made ahead for a party, covering each individual ramekin with plastic wrap.  I've used this recipe as the custard in English Trifle.  Serve it with fresh strawberries.  Serve it with lady fingers.  Serve it fast!  This won't stay in your refrigerator for very long.

No words . . .

I woke up my son this morning to kiss him good bye.  Christmas break is over and he was going to drive back to school today.

I came home tonight, after a long day at work and found this waiting for me at the kitchen table . . .

“To Mom,  A little bit of color to fight the grey.  Happy birthday!  Love, John”

John gave me the pretty pitcher for Christmas.  Today he filled it with flowers because he was leaving and wouldn't be able to be here for my birthday, and because he knows that winters are very tough for me.

I read the note and burst into tears.  Then I spied my husband texting John:  “She cried.”  I guess they had a bet going.

My heart is so full.  Sometimes, there just aren't any words . . .

Dulce de Toronja

Sweetened Grapefruit Shells are as intrinsical to my culinary upbringing as you can get . . . yet this is the first time I make them.  That's what happens when you grow up surrounded by talented cooks - why bother, when your dear aunt makes the world's best?

This dessert, which I imagine originated amongst the peasantry who always makes use of everything available to them, is truly a labor of love.  I think it will become a lost art because few will devote the time it takes to make it.  I suppose that's another reason why I've never tried.  Also, this is not something my family will eat.  Isn't it sad?  They won't even try it!

But filled with Christmas nostalgia, which brought back so many memories of my childhood, and finding these beautiful white grapefruits at the supermarket, I was not able to resist.  This is my chance to document the process . . . who knows if I'll make it again?

Start with 5-6 large white grapefruits with as thick a skin as you can find.  Peel away the yellow zest, removing as little of the white skin as possible to keep the shell intact . . .  My sweet husband peeled them for me!

Once peeled, cut them in half . . . 

And then in quarters . . .

Remove the juicy sections . . .

Save them for the juicer . . . freshly pressed grapefruit juice is delicious!

Place the shells in a plastic bowl and soak overnight . . .

The next day, drain the shells and discard the soaking water . . .  Place the shells in a Dutch oven with fresh water to cover them and cook over medium heat.  Bring to a boil and then discard the water.  Repeat the procedure once more.

The shells will turn translucent . . .

Remove from heat, drain, gently pat them between paper towels to remove excess water . . .  Then, if you suffer from OCD you might like to remove some of the extra fibrous strings that are still clinging to the shells . . .

Now we are ready to make the syrup . . .

In a Dutch oven add 2 cups of sugar, 4 cups of water and a cinnamon stick and stir until dissolved . . .  Add the shells and cook over low-medium heat until the syrup thickens. . .

Allow the shells to cool at room temperature.  Transfer to a glass bowl and refrigerate.

Serve cold with edam or gouda cheese . . .

How do I describe the taste . . . ?  First of all, it has a citrusy freshness.  It retains some of the tartness of the grapefruit, but it's very sweet at the same time.  The shells absorb the syrup, so a delightful juiciness bursts out when you bite into a slice.  The cheese balances the sweetness and its creaminess adds another layer of complexity to this lovely dessert.

It may be peasant fare . . .  It may never catch on . . . I wish it would . . .