Originally taken from here, but it wasn’t limey enough for my tastes. Also, if I crack open an orange or lemon, I’m going to use all its juice.
This is great as a side or as burrito filling.
3 cups jasmine rice
appropriate amount of water for 3 cups of rice in your rice cooker
2 bay leaves
3 teaspoons salt
3 tablespoons canola oil
juice of 4 limes
juice of 1 lemon
juice of 1 orange
all the cilantro, fresh and chopped
Do the rice in your rice cooker with the bay leaves and salt. Remove the bay leaves when the rice cooker thinks it’s done. Don’t worry if the rice is still a little chewy at this point; it’ll soften up some more if you keep it hot in the rice cooker (the warming setting, or just don’t break the seal). Fluff up the rice and stir in the juices and oil. Add in the cilantro just before serving.
For New Year’s Eve, we got together with some friends and had Raclette and homemade Feuerzangenbowle. This was delicious, but my digestion was still mad at me due to the 12-hour flight home from Singapore I’d subjected it to the day before. We needed something a little less indulgent, but it still needed to taste good. Cliff was craving bok choy, but neither of us wanted meat, so this was our vegan version of our other bok choy adventure. It was exquisite and didn’t even taste virtuous.
2 T sesame oil
2 bunches green onions, white and light greens sliced
3 cloves garlic, minced
2 in/5 cm ginger, minced
6 heads baby bok choy, cleaned and chopped
1/2 t ground white pepper
1 T hoisin sauce
1/4 c Shao Xing wine
1 T dark soy sauce
2 T light soy sauce
juice of two limes
steamed brown rice
Heat 1 T oil in wok or large skillet over medium high heat. Add onions, garlic and ginger and stir frequently until starting to get tender, about 2-3 minutes. Add rest of oil and bok choy, stirring to coat with oil (bok choy will shrink down quickly). Add salt & pepper. Whisk hoisin, wine, soy sauces and lime juice together and add to wok, stirring frequently. Keep stirring until liquids are distributed and about half-reduced and bok choy is tender-crisp. Serve immediately over brown rice.
I’ve had great success with my Lemon Curd recipe and I’m quite pleased with it. When we came into an accidental excess of limes recently though, I went shopping for a new lime curd recipe at epicurious.com using the iPod Touch app. It was fruitful. Here are my tweaks.
1/2 cup (1 stick, 110g) unsalted butter
3/4 cup (158g) sugar
1/2 cup fresh lime juice (4 medium limes’ worth)
2 limes’ worth of finely grated peel
Pinch of salt
5 large egg yolks
Place fine strainer over a bowl glass bowl. Melt butter in heavy saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens and is steaming pretty heavily (do not boil), 10 to 12 minutes. Epicurious says to heat it to 160°F as measured with an instant-read thermometer, but I didn’t bother with that. Steaming heavily for a few minutes after thickening but before a boil develops was good enough for me. Pour curd into prepared strainer; discard solids in strainer. I don’t bother with this step when I’m making my lemon curd, but I have to admit, the cooked lime zest shreds looked kind of gross, so I’m glad I did it this way this time. They tasted pretty awesome, though; maybe I’ll leave them in next time. The curd will thicken some more as it cools; then you can spoon or scrape it into a jar. Chill overnight. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.