Currently viewing the tag: "lemon"
Mayonnaise is used for simplicity, as well as for its wonderful ability to brown up and form a nice glaze. If you wish for something lower calorie and lower cholesterol, you can use whipped egg whites instead, although it may not brown nearly as well. You could whip the whites and fold in the whisked yolk if you want loft and richness as well. If you do not have green garlic, just use a single clove of garlic minced or just season the pan by cooking the whole clove in the oil you’ll cook the spinach in. Don’t have oyster mushrooms? Don’t worry about it. Cook ¼ of a finely diced white or yellow onion and cook it until soft before adding spinach. Although the recipe looks long, it is really not. There are just lots of tips to ensure this is an easy dish.
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This iteration of the classic French sauce was made with swordfish in mind, but will work for most seafood, and light poultry as well. It can be used as a lower cholesterol substitute for Hollandaise sauce also. The sauce is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much.
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A variation on a theme, only here the butter and oil from roasting form part of a Meyer lemon dressing that garnishes the radishes and dresses the Little Gem lettuce salad this recipe is destined for. This recipe would be nice with fish, chicken or pork, or anything that would go with the word picatta.
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This variation of rémoulade uses juice from grilled lemons, and adds some sharper mustard to add a smoky quality while adding to the zip. The marjoram adds a sweet freshness that counters the earthy qualities of celeriac and asparagus and brings out the sweetness of these vegetables.
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Simple, yet full of flavor and wonderful contrasts. The grilled lemon dressing really brings things together in a way that a non-grilled lemon dressing will not.
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Grilling a lemon just adds a certain je ne sais quoi to lemons where juice is going to be used. There is a certain smoky char that is faint but there, and the juice seems sweeter. This dressing was made for a salad with grilled zucchini and tomatoes and mint, so the bit of sweetness acts as a foil to the acid in the tomatoes and the slight bitterness of the squash.
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No meat in this, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this dish, and Pattypan will work as well, but I think crooknecks are best left for other preparations. This dish lends itself to variations, from really simple to simple but elegant. The dressing can be scattered as separate ingredients or made into a vinaigrette, the garnish can be skipped or be complex-it’s all up to what you want at the time.
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A paean to late lasting summer bounty. Although the salad is like a lot of the Moroccan inspired ones posted before, this could be combined with lettuce if you wanted. It could also be piled onto toasted flat breads or grilled slabs of some crusty sturdy bread like a ciabatta or the like.
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Grilling a lemon just adds a certain je ne sais quoi to lemons where juice is going to be used. There is a certain smoky char that is faint but there, and the juice seems sweeter. This dressing was made for a salad with grilled zucchini and tomatoes and mint, so the bit of sweetness acts as a foil to the acid in the tomatoes and the slight bitterness of the squash.
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Sometimes I have artichokes and am not sure when I will get them into a menu, so I will just cook them when I get the chance whether I intend to serve them at that moment or not. They are good cold, can be re-heated, or worked into something else, as happened here. The combination of artichoke and potato is a great one, especially with sweet waxy potatoes such as Yukon Golds or a fingerling type. This salad would be good with some cauliflower florets blanched and dressed while hot, then cooled and added in.
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This salad is indeed inspired by traditional tabbouleh, and resulted from a hurried “tour du fridge” one night. For the cucumber, be sure to avoid any with waxed skin, or peel it, especially if the skin is thick. Smaller Japanese cucumbers are ideal. Any squash will do, but Costata Romanesco or Cousa are great because they take on color without getting mushy or bitter better than most other summer squash, and this salad is about the contrast between the chewy farro and the crisp cucumber and squash.
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This is a simple recipe based on how many lemons you have and the juice yield. I like to make my lemonade with sparkling water. It just makes it seem more special, more grown up, while at the same time it brings out the kid in me. Adding things like mint, lavender, or bitters makes this really special.
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So simple, and yet so flavorful. This is one of those things where the whole is so much greater than the parts. Do not try doing this in a food processor. It will simply be a mess. From this basic recipe there are many other directions you can go. Use Meyer lemon and or orange zest. Add lime to it and use cilantro.
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Savoy spinach has a slightly more robust flavor than the flat kind, is well suited to cooking. However, the folds mean you need to be more attentive to washing it. Not a big deal really. Just use a large bowl to swish the leaves around in, then lift them from the water into a colander. Repeat as needed. To check that, look at the bottom of the rinse bowl for dirt, and bite a piece. That should let you know.
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Another salad from the Tour Du Fridge Department, or, what leftovers can be transformed into dinner? Leftover farro and lots of peppers led to this. You can use other chewy grains such as wheat berries or barley of you don’t have farro handy. Serve this as a side or part of a mezze/antipasto/appetizer spread.
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This is a simple dish with nowhere to hide for inferior ingredients, so make this with ripe flavorful tomatoes and fresh aromatic herbs. As it says, this is a great topping for fish, whether grilled, roasted, or poached. Use it with any thicker fish. Use a milder olive oil, and only enough to be noticed. Too strong and it will overpower the tomatoes, and too much will muffle all the flavors and make the salad/topping heavy.
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There is almost always a jar of tapenade in the refrigerator, just as there should be one in yours. It is like a magic wand in the kitchen, able to take disparate ingredients and turn them into a trip to far off lands. To get the right kind of sear on this dish, you want to use your biggest pan, like a 14-incher. If the vegetables are too close they will just steam and get mushy, so if you do not have a big pan, do this in a couple pans or batches.
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This basic dressing uses lemon juice bolstered with vinegar for acid. The vinegar adds balance to the lemon juice, which can sometimes be harsh, especially when combined with a sharp Tuscan style extra-virgin olive oil. If your lemons are really tart, you could use all lemon juice. You can also use water to lower the acidity if you do not want to use a vinegar.
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This is a hummus where the cauliflower stands in for the chickpeas, so it is lighter both in texture and flavor. The garlic is blanched as well so the sweetness of the cauliflower stands out, but if you like, feel free to use raw garlic for a more assertive flavor. Using garlic roasted in its skin would enhance the sweet and nutty flavor of the cauliflower while backing off the heat and breath enhancing qualities of raw garlic. Use this where you would traditional hummus.
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This dish is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much. The sauce is a little tart and goes well with the fish. By not turning the fish before putting it in the oven the fish will develop a very crisp crust on the top, which is a perfect foil to the buttery sauce. White pepper is used in the sauce because it looks better, and the flavor is better suited to the sauce.
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This butter will have a light anise/licorice/tarragon flavor to it, and is good for poultry, light meats, fish and seafood, and vegetables. It is perfect for adding to a pan of mussels or shrimp at the end, or slipping frozen slices under the skin of a chicken to be roasted. You can use this butter to make a “buerre blanc” – a sauce of shallots, wine or vinegar, and bits of cold vinegar swirled into a pan to form an emulsification.
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The taste of fresh ground coriander is a refreshing floral, citrusy flavor with a little bit of nuttiness to it. I like to use it as one would pepper when I don’t want the bite or heat pepper can bring. I have a pepper mill just for coriander seed I like it so much. I suggest giving it a try. Find an old mill at the flea market, or grind some up and try it to see what you think before buying a new mill.
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Use this to top grilled or roasted fish, or serve as a side. This would be good mixed into hearty grains or thinned with a little pasta cooking water and used as a sauce on pasta shapes like campanelle or dischi volante. The fava greens are the tips of some of the plants and may include flowers. They have a “green” spring quality to them, and you want to just cook them.
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There actually are no roasted mushrooms in this dressing. It gets its name from the fact that the trimmings from a recipe for roasted mushrooms are what is used to give this dressing its flavor, although you could roast the trimmings instead of sautéing them if you wish. This dressing would be nice on grilled or roasted fish topped with roasted oyster mushrooms and this dressing, with some baby mustard greens, mizuna, or arugula tossed in.
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This originally was made for a salad of cabbage, roast oyster mushrooms, and roast chicken, but would work with many other items as well. Try it on noodles, or for a light chicken salad with celery, carrot, water chestnuts, and pine nuts. This would be good with lightly sautéed cucumbers on a piece of roasted or gently sautéed fish, as well as on other salads.
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“Lemon Roasted” because Meyer lemon juice is used in the marinade for these. This is a dish that was designed for a cabbage and chicken salad, but could be used in soups, noodles, on fish, omelets, you name it. Try to find larger mushrooms for this, and using your hands to shred them means you will have rough edges that will caramelize beautifully. Trim the ends and any base clumps and save for making Roast Mushroom Dressing.
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