Currently viewing the tag: "Meyer lemon"
Another riff on the Italian classic. Where gremolata usually uses garlic, this version contains none, and uses shallot instead. It also uses only a little lemon zest, and calls for Meyer lemon rather than Eureka. This iteration came about as a garnish for seared and roasted butternut squash rounds, which are sweet on their own, and have a nutty flavor. This version would go well on other roast or crisp sautéed vegetables such as parsnips, Jerusalem artichokes, or other dense-fleshed winter squash. Try it on turkey cutlets, pan roasted halibut, or charred octopus as well.
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Simply flavored, easy to execute, simply delicious. Much of the secret lies in the thickness of the cut, and having fresh squash which are moist and not bitter. The rest lies with finding the sweet spot on the grill, where it is not scorchingly hot, nor where the heat is sort of feeble. The heat should be a 5-second heat, meaning it should take 5 seconds for your hand, 5 inches above the grill, to become painfully hot and you have to pull it away. This would be like medium-high on the stove.
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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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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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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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This salad also features an oregano infused olive oil and calls for optional quickled red spring onions. The dressing has some fennel seed powder to echo the shaved fennel. You want to use a Ben Riner or other fixed blade slicer for this.
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This dressing is for a shaved fennel salad, but the fennel would make this a nice dressing to top grilled fish or pork chops. You could make the fennel salad without the lettuce and use this dressing with it for topping the aforementioned.
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This dish pairs roast carrots, which develop a sweet flavor combined with a rooty depth, with a bright compound butter which features chervil (which has a flavor like tarragon, but lighter) spiked with some Meyer lemon, or not as you choose. The fennel see on the carrots will add layers of flavor to the dish and will support the chervil in the butter. As the fennel seed roasts it will take on a nutty flavor as well.
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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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This dressing was made to go with a salad of Little Gems and Oakleaf lettuces and Quickled Leeks, but would be good with a cabbage salad with peanuts and shrimp, or on grilled chicken or pork chops. This would be good in a shrimp cocktail with avocado as well.
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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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This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is another layer of interest. This dish can be served as a side or starter, but is hearty enough to be a main course, although the flavors are bright. This recipe was inspired by a dish from Gramercy Tavern.
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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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This is a satisfying main course salad with plenty of crunch and lots of umami flavor, thanks to the roasted mushrooms and the roasted chicken. This recipe is based around the roasted chickens you find at the store or any leftover chicken you have on hand. Using a Ben-Riner or other fixed blade slicer makes the prep for this salad fly. You could even slice the vegetables the day before and bag or box them until needed. Tearing the mushrooms with your hands is quick and leaves lots of edges to crisp up and add texture to the dish.
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For this salad, you want to use a softer lettuce such as a butter lettuce or green or red leaf. It works better with the blueberries, as something crunchier, like romaine, might overwhelm the berries texture and flavor. The dressing uses basil as the herb, but you could try mint instead. A little arugula would work well, but go lightly or the sharpness could drown out the other ingredients.
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This is easiest to make using various colored zucchini shaped summer squash, although with a little thought patty-pan and crookneck squash will also work. If your rosemary stalks are not the firmest, run them in with a metal skewer or a bamboo one that has been soaked in water first so it does not ignite.
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