April has sprung and, with it, additional chores. That means I am taking a wee vacation from The Simmering Chef. It’s more so I may finish up some other projects that need full attention rather than my usual scattered brain. Just know, cooking goes on. Food helps with things like taxes, etc.
Above, you’ll notice I’ve started the delightful salt-cured egg yolks. Curing these takes about seven days before they can be used. I’m excited about this because 1) Unlike my usual go-to, I didn’t use the yolks to make a sweet custard or curd. (My hips thank me for that.) 2) For the longest time, I’ve wanted to make these. The curing salt is a mixture of salt and sugar, which covers the yolks all the way around, top and bottom. They are covered and “resting” in the fridge until next Friday. Here’s hoping they do what they are supposed to do.
The egg whites made one of my all-time favorite desserts: meringues. These are crunchy on the outside and chewy on the inside. They are incredibly more-ish, making an excellent treat with my coffee. I learned how to make these at Ottolenghi’s in Islington way back when I spent a summer living in London to hone my craft with some of the world’s best chefs. Fortunate girl. I plan to eat these with my morning fika* this week—if I can resist nibbling every time I pass.
Recipes will land in another post because I hear my taxes calling. Enjoy April!
~Janet
*Fika is the Swedish morning coffee break.
you are a wonder. you continue to inspire me. but now i have lots of questions ... the recipe for those scrumptious looking nutty chocolate meringues for one and the other question .. what is the usage for salt-cured yolks please? i have already started passover prep cooking and baking. 1st batch of chicken soup - done. pistachio macaroons - done. both in the freezer. so much more to do. xoxoxo
Mmmm.... two things I love. Cured egg yolks and meringues.
Yours are simply beautiful, chef!