Monthly Archives: February 2013

If-in-doubt Lemon Tarts

25 Monday Feb 2013

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Sometimes I feel that I’m losing my touch. I’m sure this is normal, but it’s unnerving. How can you go wrong with lemon tart? Anything with lemons, I’m told, and I’m a sure-fire winner. I have a way with the lemon. So I was feeling rather cavalier, particularly as these reminded me of jam tarts. Not so much jam as gel, admittedly, and a bit rubbery. And the way the pastry rose up in the oven was odd, upending the lemon mixture, which lay blank and flabby on the floor of the pan. It was all rather irregular.

I was unsure what to write about this week. Or what to make. Perhaps this was what did it. The Oscars were coming to Hollywood for which we needed to be prepared. Halle Berry and Ben Affleck and various plasticated lovelies would be sashaying down the red carpet, and the road was closed off for days in preparation for this world-changing event. We had people over to watch it live and bet on who would win. I decided to make something with lemons. We have a rather bedraggled-looking lemon tree which produces small, intensely perfumed and rather sweet Meyers, but mainly we just pilfer them from the overhang of other people’s trees. You walk along and pop them in your pocket, while looking innocently around you as if new to the area. IMG_1735

I started off exploring a new recipe. It looked easy, but following a recipe is never just about following instructions. The language is important; it needs to be straight-forward, clear, unfussy. Lyrical is fine but too much information and I am apt to skip things, become impatient. I am not a baking nerd. And an old recipe is like an old friend – you pick up where you left off. One look at the page covered in pencilled amendments and various spillages, and I know we’ve been through something together, this recipe and me. There is also such a thing as muscle memory – the body remembers even if you don’t. A few swipes of a wooden spoon, an egg in the hand about to be cracked and the page warrants only a cursory glance from then on in. So the recipe below is a tried and trusted one – a lovely, simple Rick Stein offering that has never failed me. I have been kicking myself for wasting ingredients, and embarrassed that friends had had to eat something as willfully mediocre as the untried recipe proved to be. I swept the whole thing with a veil of confectioners’ sugar and hoped for the best. And it was fine. But there is a lesson in this, I’m sure – if in doubt, do what you know.

The rather prosaic-looking bars (above) are easier to manage at a party, but go for the classic and classier tart shape if you wish. You can certainly improvise here with other citrus, such as grapefruit, lime and even bergamot, if such a thing exists near you. Passion fruit (the juice of) may work too. However, nothing quite does the lemon’s job. I also add the zest for a bit of textural oomph. Use the left-over squeezed lemons for cleaning the sink.

Lemon tarts

From Rick Stein, Food For All Occasions (Puddings)

For the sweet pastry: (makes about 350g/12 oz)

175g (6 oz) plain flour

A small pinch of sea salt

50g (2 oz) icing/confectioners’ sugar

100g (4 oz) chilled butter, cut into pieces

1 egg yolk

1 – 1½ tsp cold water

For the filling:

6 medium eggs, beaten

3 large lemons

250g (9 oz) caster/superfine sugar

150ml (5 fl oz) double/thick cream

For the pastry – sift the flour, salt and sugar into a food processor or bowl. Add the pieces of chilled butter and work together briefly, either in the food processor or with your fingertips, until the mixture looks like fine breadcrumbs. Stir in the egg yolk and enough water until the mixture starts to come together into a ball (or add to the processor and process briefly), then turn out on to a lightly floured surface and knead briefly until smooth. Roll the pastry out thinly on a lightly floured surface and use to line a lightly greased, 25cm (10 in), loose-bottomed flat tin, 4cm (1½ in) deep. Prick the base here and there with a fork and chill for 20-30 minutes.

Preheat the oven to 200C/400F. Line the pastry case with crumpled greaseproof paper, cover the base with a thin layer of baking beans (or rice) and bake for 12-15 minutes, until the edges are biscuit-coloured. Carefully remove the paper and beans/rice and return the pastry case to the oven for 3-4 minutes. Remove, brush the inside of the case with a little of the beaten egg and return to the oven once more for 2 minutes. Remove and lower the oven temp to 120C/250F.

For the filling – finely grate the zest from 2 of the lemons, then squeeze out enough juice from all the fruit to give you 175ml (6 fl oz). Beat the eggs and sugar together until just mixed but not frothy. Mix in the lemon juice and cream, pour through a sieve into a jug and stir in the lemon zest.

Partly pull out the oven shelf, slide in the pastry case and pour in the filling. Slide the shelf back in and bake the tart for 40-45 minutes, until just set – the mixture should still be quite wobbly in the centre but it will continue to firm up after it comes out of the oven. Remove and leave to cool, but don’t refrigerate it. This tart is best served on the day it is made. Wedges or bars – you decide, and a bit of crème fraîche is lovely alongside.

Strange fruit

12 Tuesday Feb 2013

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“If I had nowhere to go in the world, I would come to Ojai. I would sit under an orange tree; it would shade me from the sun, and I would live on the fruit.” Krishnamurti

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It is hard to do justice to how central the orange is to Ojai. After a few hours of green forested land and glinting orange orbs, you find yourself stepping over dead and dying fruit. Blackened, hollow oranges lie dead on the branch. There are only so many oranges you can carry on a walk until the sight of yet more oranges lolling at your feet, often cloven in two by insects and small animals, feels like the end of a particularly debauched feast.

The fruit that we ate was pleasingly sour. There were lemons too, and grapefruit and tangerines. We walked through avocado groves, their long leaves scissoring the sky. Horses stood nearby on a patchwork of green. Because of the rain, the grass was almost neon and along the street were honesty boxes with trays and bags of fruit, all for a dollar – a nice round figure. Amazing to think we were only an hour and a bit from Los Angeles and its manic, urban sprawl. Up the road was Santa Paula, home to Mud Creek Ranch and their tantalizing bergamot trees. IMG_1656

A year ago, I began this blog and wrote about my first encounter with bergamots. So it feels right to revisit them after this weekend in Ojai, where citrus perfumed the air and sank into the pores. It came with us in the car, back to LA, as we let go of leaves and branches along the way. It would be wrong to surmise that Ojai is just oranges. But sometimes it’s good to simplify. Oranges are at its core. They are the view. The view Beatrice Wood looked out on, as did Krishnamurti, and countless free-ranging artists and thinkers who have called this place home. Where going out, as the saying goes, is really going in.*IMG_1617

The bergamot is the most intense experience you can have with your pants on. So heady as to be almost nauseating, a little goes a very long way. A marmalade or curd made exclusively with this fruit would be too punishing, but combined with lemon and orange you have a touch of the exotic, which is just enough.

For a citrus fruit, the bergamot has a deep, oily character, and the zest has an olive-green hue. The bergamot, orange and lemon curd below is unctuous and rich, rather like a citrus mayonnaise. If you find bergamot hard to come by – or just don’t fancy it – replace with lemon and adjust the sugar, according to taste. Don’t be tempted to use only oranges, as the results will be appalling sweet. Curd needs acidity to work.

Citrus curd

Adapted from Skye Gyngell, My Favourite Ingredients

Zest & juice of 2 bergamots, 3 lemons, 1 orange (to make 300ml/10 oz juice)

125g (¾ cup) of sugar

6 organic egg yolks

180g (¾ cup) of unsalted butter, cut into pieces

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Method

Rub the citrus zests and sugar together – the essential oils in the peel are released in this way. Mix the juice, sugary zest and egg yolks together in a heatproof bowl until well combined. Stand the bowl over a pan of just-simmering water and stir continuously (meaning; a lot, but feel free to look around etc) with a wooden spoon as the mixture begins to warm and eventually thicken. Many curd recipes claim this takes about 7-10 minutes. I have not known the thickening to occur under 20. Also, do not be alarmed by the sheer amount of juice here – it does eventually surrender. The spoon will start to drag, and once the mixture coats the back of it, remove from the heat and immediately stir in the pieces of butter. Strain the curd through a fine strainer into a warm sterilized jar. Seal and store in the fridge for about a week – it doesn’t last that long generally.

* I’m paraphrasing from naturalist John Muir.

Chocolate, almonds, oil

03 Sunday Feb 2013

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This is not a rant against butter. Far from it. But I am rather in love with olive oil and its peculiar affinity with desserts. And while butter highlights sweetness, is dense and comforting, olive oil is less weighty, making the crumb lighter, almost bubbly. Initially, I was scared of going for an extra virginal oil, but the fruity-pepper quality is reminiscent of spice. And good olive oil will have traces of bitterness and pungency, with echoes still of the actual olive. I know I’m probably a bit behind, but the notion of tasting fresh olive oil, sipping it like wine, was new to me, until I tried it. Weirdly, it’s not oily or greasy, but fresh and clean, spring-like.

And here in LA, it is spring; particularly early in the morning with the desert air still biting but with a still and steady sun above. After months of wet (it’s true what they say – LA in the rain is basically Slough with palm trees), it is good to remember the heat, the sharpness and dryness of the air. Things are budding again. Magnolia with its slip of pink just pushing through. Lemon trees a forest of blossom, with the first yellow fruit like tear drops. And everything is green, courtesy of the rain. Troughs of dried mud have appeared next to banks of luminous grass. It’s all very Hollywood.

Olive oil is big business and full of controversy. It’s a minefield, frankly. Here in California, olive trees were brought to the state by Spanish missionaries in the 18th century. Everywhere the silver-grey leaves, stark as bullets in the sun, remind you of the fact that despite its New World appearance, the terroir of this part of California is fundamentally Mediterranean.

I cannot begin to unravel the complexity of what makes a good olive oil, but apparently it has little to do with colour and everything to do with freshness; olives are a stone fruit and the oil is essentially the juice of the olive, and like all juice, it is perishable. Look for bottles with a ‘best by’ date, or better still a date of harvest. Early harvest oil will be generally much more pungent and more flavourful than late harvest. And the oil should be extracted by cold-pressing, using neither heat nor chemicals. This is obviously in an ideal world.

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Anyway, back to cake. Try not to be cowed by the robustness of the oil you are using here; the bitterness in both the chocolate and the oil is tempered by the delightful texture of the almonds and the fissured exterior of the cake once baked – the way it cracks like a dinosaur’s egg and sinks gratefully into a thick mound of cream. It is not as truffle-like as it looks – it’s glistening because I decided, erroneously, to fleck it with olive oil for presentation purposes. I also sprinkled it with flaky salt, but have a glass of water on hand if you decide to go this route.

Bitter chocolate olive oil cake

Adapted from The Bojon Gourmet/Alice Medrich

50g (1/2 cup) blanched whole almonds

1 tbs cocoa powder

150g dark chocolate (70-72% cocoa solids) broken into pieces

120ml (½ cup) extra virgin olive oil

Pinch of flaky sea salt, plus some for serving

4 large eggs, separated at room temperature

170g (¾ cup) caster sugar, divided use

¼ tsp cream of tartar

Position a rack in the centre of the oven and pre-heat to 325F/170C. Grease an 8 or 9″ (20cm) round cake tin with a bit of olive oil. If using whole almonds (which I would recommend) toast them for a minute or so over a medium heat until they start to smell nice and turn a little golden. Then grind them with the cocoa powder in a blender or coffee grinder until powdery but with a few stray bits of nut left, for texture. Place the chocolate in a heat-proof bowl over a pan of barely simmering water. Once it looks well on its way to melting, add the oil and the pinch of sea salt and stir.

Remove the bowl from the pan and whisk in 110g (½ cup) of the sugar and the almond mixture until combined. Whisk in the egg yolks. If the mixture starts to get cold, it may ‘seize’ or look grainy. If this happens, place the bowl back over the simmering pan and stir until it loosens again. Place the egg whites in a very clean bowl and whisk until just frothy. Then add the cream of tartar and continue until foamy. Rain in the remaining sugar, continuing to whisk until the whites hold soft peaks.

Without delay, use a rubber spatula to stir a small portion of the whipped whites into the chocolate mixture to loosen, then gently fold in the remaining whites until the batter is just combined and no streaks remain. Immediately pour mixture into the prepared pan, smooth out the top and bake until a toothpick inserted comes out with moist crumbs attached – 35 to 45 minutes. Let the cake cool completely, then remove from the pan and sprinkle with sea salt – this may not be to your liking, so omit if not. The cake improves with time, courtesy of the almonds. Keep covered at room temperature for 3-4 days for the full effect.

Read on Read Tom Mueller’s book Extra Virginity if you’re interested in olive oil intrigue. Also check out his website and blog truthinoliveoil.com for lots of fascinating facts.