Post-holiday debrief: what was your biggest piece of PITA prepwork this weekend?
- kattyeyes Apr 12, 2009 09:15 AM
Now that we've shared our meal plans and are in the midst of either finalizing or enjoying the fruits of our labors (or may have already done so)...what was the single biggest PITA thing you had to do to prep for your meal?!
I have key lime cheesecakes in the oven. They promise to be megadelicious as the whisk and bowls tasted even better this time than last time...because I squeezed almost an entire 1-pound bag of key limes with a wooden reamer. The things we do to make our dishes special!
How about youuuuuuuuuuu?
The Ina Garten's recipe for lemon curd - total PITA. Not only does it require a food processor, a mixer, AND a saucepan (all to be washed later, of course), but it took forever to come to temp! And, to be honest, it wasn't as tangy as say, Alton Brown's recipe.
Let's just say I won't be using that recipe again.
I did a key-lime ice cream with the same effort and same frustration, as above...PITA=NWI in my book. (Translation: Not Worth It).
On the other hand, the effort involved in the Zuni Cafe Mock Porchetta (chopping herbs, mashing garlic, lemon zesting, stuffing, tying) was PITA but SO worth it!
I made Gumbo z'Herbes for Good Friday and remembered again why I only make this wonderful gumbo once or twice a year.
Yikes! In addition to costing so much, it takes forever and dirties half the pots in the kitchen.
I bought a butt half ham on sale to bake for the haitch bone to make the stock and deglazed the pan to add to the stock pot. The rest of the ham had to be portioned, wrapped, and put into the freezer for future pots of beans.
Made a roux and added chopped onions, herbs and spices, some from my garden.
Added the stock and started on the rest of the work.
Gumbo z'Herbes needs at least five, preferably seven, different greens and the superstition is that you will make a new friend for each.
I had to wash and strip four of the greens which had to be cooked separately, then chopped fine before they were added to the gumbo with the pot likker from each of the separate greens.
The three other greens were added raw but had to be picked from their stems and chopped fine.
Once everything was in the pot, I looked at my kitchen and wanted to leave the house. It looked like a compost pit had exploded. What a wreck!
I still had to make rice to serve with the gumbo...
The gumbo turned out great. The kitchen got cleaned. All is well. Happy Easter.
I made braised artichokes from a Marcella Hazan recipe. Sounded fantastic. A lot of work prepping (peeling, de-choking, etc) the artichokes. The end result: they were good but not knock-your-socks off amazing. Not sure whether I'd make them again.
Holy egg whites! And my hand aches for you with all the sifting. I think I would be numb!
Here is a lazy confession: when I bake brownies and am supposed to sift, I have saved an empty canister of Ghirardelli cocoa just for this--I put what I'm supposed to sift into the can and just shake it. :) I loathe sifting.