Tag Archives: potatoes

Long time, no siege…erm…post

Oh sweet success! I have been trying to post for a day or so now and wordpress has been giving me all kinds of issues but alas, it’s working! Thank goodness because I have spent the entire morning on foodgawker and have wanted to post…and get a new camera…but for that money is needed…hint hint….kidding. Kinda.

Anywho! These past few weeks/month-or-so has been a flurry of hectic cooking, baking, movie watching, relaxing….so actually not all that hectic, but sometimes we all could use a little rest. After many a technical issue, I am finally in possession of a new phone (long, annoying, anger-inducing story) and a new computer should be shipped soon! Huzzah!

While I have been absent, a few exciting times have passed, like Father’s Day for example. What did we do for Father’s Day you ask? Why, this:

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The Coq au Vin was the traditional Julia Child recipe from the wonderful Mastering the Art of French Cooking, and was entirely Smidget made. The mashed potatoes were a double effort from both me and Smidget, and were tasty with fresh from our garden chives. The lime tart, though, was like laying down in a really comfy bed surrounded by pillows and the softest blankets imaginable. You just want to sink down and never leave.

Smidget made the crust and compiled the whole thing, while I took a crack at the curd. I think I can now say I have become something of a curd-ace. It was something I thought was going to be difficult, time consuming, and generally that I would fail on my first go round, but it was not and I did not. The recipe was great and I have made more curd based off it (think key lime). But, what is really fantastic about all of this is that it is so easy to make and requires so few ingredients, I think I can make it at school! So stop by the office sometime and you may just find curd tartlets. Or, for those of you not in New York, simply follow this fantastic recipe and enjoy!


Lime Curd

  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 3/4 cup fresh lime juice
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • 1 large pinch of salt


  • 2 6-ounce containers fresh blackberries
  • 1 6-ounce container fresh blueberries
  • 1 tablespoon blackberry jam
  • Test-Kitchen Tips

    Pressing plastic wrap directly onto the surface of the lime curd makes sure that a skin doesn’t form as the custard chills. Brushing the berries with a little blackberry jam gives the fruit topping a shiny, pastry-shop finish.


Lime Curd

  • Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.


  • Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.


  • Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.
Adapted, obviously, from Bon Appetit magazine
Also, muffins to the gamer who knows where the title comes from!