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I have a question about curd, if anyone can help. I once made a recipe from Barefoot Contessa's cookbook - a lime curd tart, and it worked out perfectly, just like she described. In the notes she said that the lime juice and zest could be replaced with lemon or orange. Recently I attempted to make a curd tart using tangerines, but it turned out to be a fiasco. I cooked the eggs to the temperature she said to (175 F, I believe) but the mixture never thickened. I was hesitant to keep cooking it because I'd heard that if you over cook the curd it can become scrambled eggs. Does anyone have any pointers?

Tangerines are substantially juicier than limes, yes? Certainly if there's more juice (or even a different proportion of juice to pulp) it will take longer to evaporate enough liquid for it to thicken properly. Does the BC's recipe call for the juice of n limes, or for n tbsp of lime juice?

I've made Nigella's lemon curd with limes and even grapefruit, and while the lime did thicken more quickly than the grapefruit, eventually they all got to the right consistency. I believe we had some similar anxiety about our grapefruit, and when hot it was never as thick as the lemons or limes get. But once it cooled it was indistinguishable. And nothing like scrambled eggs.

Yeah, when I make citrus curd I use a recipe that calls for a precise amount of juice - not the "juice of three limes" or something like that. I use a version of a Rose Levy Berenbaum recipe, and it's worked great across lemon, lime, and grapefruit. Tangerine sounds delicious! If you want to try that particular recipe, click my name - I have it on my blog.

Also, you probably totally already know this, but thickening, with a curd, only means that you can draw your finger across the back of the stirring spoon and leave a clear trail, without the curd running back together. The pot will still be pretty liquidy - not too different looking than when you started. When it goes into the fridge, that's when it firms up. This is where a candy thermometer is really helpful - guards against the syndrome of cook's insecurity! :-)

The recipe did call for a specific amount, I believe it was 1/2 cup. Although it also called for citrus zest to be pulsed with sugar. The amount of zest was less specifc. I think the original recipe which was for lime curd called for the zest of like 3 limes or something. SO i just did 3 tangerines, although tangerines are bigger and there would be more zest. Is this possibly my problem.

I did use a candy thermometer but wasn't sure how much above the temperature she said to cook it to I should let the curd get. It did seem to thicken a little once I let it cool but when I was getting ready to serve it, it had been sitting out for a while. I cut into it and removed the first piece and the curd ran out all over the counter. It was horrible. Although it did taste good.

Faith, maybe I'll try that recipe next time. Thanks for the guidance.

Huh - I dunno, Grant. I always get so nervous when I make curd - no matter how many times I make it I am always sure that this time it won't work! :-) One thought I have is perhaps to throw in one extra egg or egg yolk. I wonder if that would help. Also, one thing I did on my grapefruit curd was to boil the grapefruit juice down to about half its original volume. This didn't affect the texture so much, but it did help give it a much more concentrated flavor.

Good luck, Grant - I love the sound of tangerine curd. Yum.

Does anyone know how easy/hard it is to grow cilantro? I can't live without salsa for another year. Or is there another recipe for salsa without cilantro, that's tried and tested?

ro
cilantro sprouts/grows pretty easily, but then it gets all leggy - fast. It's been suggested to just keep planting more seed periodically to keep it going through the season, which is what I plan to try this year...
anyone know if you can let it go to seed and get more plants that way?

there's all kinds of salsas, and of course you could make any recipe without, or substitute flat leaf parsley . . . but if you like fresh cilantro (I do) there's no sub.

Leeds? what do you do for your cilantro hating friend?

hi guido!
ro,
yea, to add cilantro or not...lots of different types of salsas as guido mentioned, such as fresh salsa, cooked salsa, fruit salsas(I have a friend who makes mango/pineapple salsa, she adds cilantro+red onion etc, serves over fish,good). I used to add cilantro to guacamole but now omit it, it's still goood. (what to do when there's a cilantro hater around?--or you're out of it!)
In something cooked I might add parsley instead. For fresh salsa, I'd just omit it.
ro, try your recipe without it (tell us which kind you make/like). had a great impromptu salsa once made by a 12 yr old cousin..& she did't use cilantro!

guido - my gardening friend says he plants cilantro seeds every few weeks so he can have cilantro to harvest for a longer period.
He says *yes* to drying the seeds to plant later, or next year. Said you'll see them(seeds) looking greyish, you take them off with a bit of branch(?), then let dry out on a counter...I'm not a gardener, but I'm sure it makes perfect sense to all of you who are!

The only herb I can't kill is chive, it seems hearty (I'm not consistent at watering!)

leeds,
I just read a recipe for spicy chive salad

It's Korean - called Buchu Moochim
sounds like a powerful condiment/side

8oz fresh chives, cut into 2" pieces
2oz green chiles, in thin strips
2T soy sauce
1t crushed garlic
1t red pepper flakes
1t sesame salt*
1 t brown sugar
1t sesame oil

toss it all together and serve before the chives wilt
*sesame salt is toasted sesame seeds, ground in a mortar
you can make your own or buy it packaged

ro,
cooked red salsas tend to not call for cilantro
where on earth do you live that makes it impossible to get?
I thought we'd reached total penetration in the US...

I'm in Romania. It absolutely kills me not to have cilantro. I sucked it up for one year, but if I'm going to get through the second year, I NEED salsa. I've had hot salsa, but it doesn't have that crisp, fresh taste I so love.

I found a cilantro haters website and googled for recipes, but really no luck. I think when I get back to site, I'll try mint and lemon juice instead of lime because limes are hard to find here too. The recipe I've made up consists of tomatoes, onions, mint, lemon juice, corriander, a hot pepper of some sort and garlic. Sounds gross, good or any suggestions/substitutions?

Then, I'll beg my parents to send cilantro seeds.

guido, sounds tremendous. Love Korean condiments (kim chee,yum), thanks!
ro, wow, no cilantro available :(
Make a tomato salsa to your own taste, because there are so many ways, some people like garlic in it, others do, etc etc. I found this which is close to what I make I guess:
http://www.recipezaar.com/65468
I use v. finely minced red onion. Adjust all ingredients until you get it to your liking; using herbs, spices & condiments that you prefer!