lemon curd sauce on gluten free brownies

moms cake for her birthday (I made it with mom's and Bodhi's assistance and a pre-made mix by Pamela's Baking Company :) mom wanted a lemon curd sauce like her Godmother used to make so I made it. It was tart but good and in combination with brownies it was perfect (but maybe next time more sugar!).

These are fresh farm eggs from the farmers market.

Light Lemon Curd(from Chocolate and the Art of Low Fat Desserts)

1/3 cup strained, fresh lemon juice

2 tsp fresh lemon zest

5 tbsp sugar

1 large egg, room temperature

1/2 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.

Transfer to a small airtight container and store in the fridge.

Denver Urban Homesteading Market

Today we went to the Denver Homesteading Market at 2nd and Santa fe in Denver.

The man selling goat milk was very nice and his goat milk tasted wonderful.

They had great canned goods for sale by mm local. We bought the pears with rosemary, applesauce and high desert peppers as a treat for Mom's birthday.

Making mozzarella at Deli Italia

My mom and I went to Deli Italia at 1990 Wadsworth Dr. in Lakewood Colorado and met Riccardo. He was an extremely nice man with fair prices and as a bonus he took us behind the counter and showed us how to make mozzarella with a microwave (it tastes best when warm).

First pour some water over the curd in a microwave safe dish.You then boil the curd until it is very soft, you microwave it in segments of one minute.

You then drain the water until it is just the curd.

You then salt the cheese curd well.

You fold the rest of the cheese, kneading slightly.

This is Riccardo!

You then roll the cheese into balls and eat or plastic wrap it.
The cheese. We made a salad of sorts with it, just tomatoes, olives, frisee, fresh basil and marinated artichoke hearts.

a present for my mom

For my moms birthday brunch I made her and I omelette's which were the BEST omelette's I have ever had/made (the secret is to butter the sides of the pan).

Interview with Chef Giancarlo and dinner at Loconda Del Borgo

Yesterday I went to Loconda Del Borgo to interview Chef Giancarlo, a Sicily native and a very kind man, with a great restaurant and amazing food. The interview was relatively short and uncomfortable and it forced me to create new questions. However after the interview we had my moms post birthday supper and the food was quite literally to die for.

Mom's cioppini for her pre-birthday supper.

Beet salad with frisee, walnuts and goat cheeseMy grandpa Baba's lamb ragu

Ravioli filled with spinach ricotta and topped with a sage cream sauce

Here I am enjoying the ravioli's.

I took this picture back in the kitchen before the food went out.

Giancarlo and I

Interview on March 2nd, at 4:45 PM

How long have you been cooking?

I started in 1985

What was the first thing you remember cooking?

The first thing I remember cooking professionally was large amounts of food. I can't remember the first thing I made.

How did you become interested in cooking?

From the very beginning, my mom was a very good cook.

What is your favorite recipe?

I don't know, pasta?

Would you suggest cooking as a job to others?

Absolutely

Do you enjoy cooking?

Absolutely

When you were growing up, did you have a cooking mentor? If so, who?

My Grandmother

What type of cooking do you enjoy cooking most?

Italian

What is the hardest part of cooking for you?

Long hours standing

Where did you go to school for cooking?

I didn't go to school for cooking, I went to school for architecture.

What was the biggest influence for your cooking?

In Italy, life revolves around food.

When did you get your first restaurant?

My first restaurant? Thirty years ago.