Tag Archives: Lemon

Honeydew Melon, Lemon Basil and Lime Sorbet

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Photo Credit: Pamela Ellgen, 2013

Adapted from
Pamela Ellgen
Ediblephoenix.ediblecommunities.com
May 15, 2013

Ingredients:
1 whole Honeydew melon, peeled, seeded and roughly chopped
1/2 cup lemon basil leaves
1/4 cup simple syrup
Juice of 1 lime
Very small pinch salt

Directions:
Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer’s instructions. Store covered in the freezer until 15 minutes before you’re ready to serve, then set on the counter to allow the sorbet to soften slightly.

Cook’s Notes:
If you do not have an ice cream maker, no problem! Simply pour the mixture onto a cookie sheet and freeze until set.  Remove the frozen mixture from the freezer and break it up using a wooden spoon. Place the frozen pieces in a food processor and blend until until smooth.  Repeat the process of freezing and blending  again for an ultra smooth consistency.

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Grilled Sardines

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Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish.

While there are six different types of species of sardines belong to the Clupeidae family, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and Mediterranean with Spain, Portugal, France, and Norway being the leading producers of canned sardines.

Sardines date back to time immemorial, but it was the emperor Napoleon Bonaparte who helped to popularize these little fish by initiating the canning of sardines, the first fish ever to be canned, in order to feed the citizens of the land over which he presided. Extremely popular in the United States in the 20th century, sardines are now making a comeback as people realize that they are an incredibly rich source of omega-3 fatty acids and vitamin D.

Fresh sardines were used in this dish. If you are purchasing fresh sardines, look for ones that smell fresh, are firm to the touch, and have bright eyes and shiny skin.

In this recipe, the full flavor of fresh sardines needs very little to enhance it. Here, it is complimented by a tomato based Portuguese salsa and grilled lemons.

Serves 4

Ingredients:
10 to 16 fresh whole sardines
2 cups peeled, seeded, and diced tomatoes
3/4 cup extra- virgin olive oil
1/3 cup chopped fresh parsley
2 Tablespoons minced shallot
1 Tablespoon minced garlic
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
Coarse sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup olive oil
1 lemon, sliced into 1/3-inch-thick rounds
4 Roma tomatoes halved
Garlic bread, for serving

Directions:
Preheat a very clean, well-oiled grill or broiler to high.

In a medium mixing bowl, combine diced tomatoes, 1/2 cup olive oil,  parsley, shallot, and garlic. Add 1 tablespoon lemon juice, 1 teaspoon salt, and 1 /2 teaspoon pepper. Mix well. Set aside at room temperature until sardines are ready to be served.

Scale the sardines under running water, by rubbing the skin with your fingers from the tail towards the head. Slit the belly and remove the innards, rinse and pat dry.

Lay the sardines side by side on a clean, dry kitchen towel or on paper towels and gently roll together into a cylinder to remove excess moisture. Refrigerate until ready to use. Note: It is very important that the sardines are sufficiently dry before oiling, seasoning, and grilling.

With a sharp knife, make two slashes in the skin on both sides of each sardine.

Transfer sardines to a small rimmed baking sheet and drizzle 1/4 cup olive oil over them. Turn sardines in oil to coat. Oil grill grate one more time before you begin cooking. Season sardines on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Place directly on grill and cook, undisturbed, until skin is crispy and lightly charred, 2 to 3 minutes. Turn sardines over and cook another 2 to 3 minutes. Note: If you try to turn the fish too soon, they will stick to the grill. Be patient here and the fish will turn easily once the skin has crisped.

While the sardines are cooking, brush lemon slices and tomato halves lightly with remaining 1 /4 cup olive oil. Season with sea salt and black pepper to taste, and place on grill. Grill until softened and nicely marked on both sides, about 2 minutes.

Place tomato salsa on a serving platter, arrange grilled sardines on top, season them a final time with sea salt and black pepper, and drizzle with remaining 1 /4 cup lemon juice and remaining 1 /4 cup olive oil. Serve immediately with the grilled tomato halves,grilled lemon slices and garlic bread.

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Cardamon Salmon

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This amazing entrée comes together quickly and with little effort with just a three ingredient marinade that is highlighted by maple syrup and cardamon.  This recipe is perfect for healthy eating on a budget.

 

Serves 4

Ingredients:
3 Tablespoons olive oil
2 Tablespoons maple syrup
1 teaspoon ground cardamom
1.5 pounds of fresh fillet of salmon
1 bunch of dill, for garnish
Lemon slices, for garnish

 

Directions:
Add olive oil, maple syrup  and cardamon to a large bowl. Whisk together to  make a marinade.

Take a large salmon filet. Brush the skin side with the marinade. Flip the salmon over and brush the marinade over the flesh side of the salmon. Place the salmon in a shallow oven proof baking dish. Cover with plastic wrap and place in the refrigerator and allow the salmon to marinate for 30 minutes.

Preheat the oven to 275 °F .

Remove the salmon from the refrigerator and remove and discard the plastic wrap. Bake the salmon uncovered for 30 minutes. Remove from the oven and garnish with sprigs of dill and slices of lemon.

TODAY.com Parenting Team FC Contributor

Lemon Ricotta Pancakes

Did you know that the hallmark of a great pancake is that it can be eaten without mounds of syrup?

The lemon and ricotta flavors meld together nicely and enhance each other’s delicate profiles so amazingly well. A fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes.The ricotta also adds just enough moisture, giving these pancakes such a tender crumb that you will not be able to resist.Be sure to fold the ricotta into the batter very gently: that way, when you bite into the pancake, you get these pockets of pillowy ricotta.

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup whole milk ricotta cheese
3 large eggs
1/2 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
2 Tablespoons coconut oil, plus more as needed
Powdered sugar, fresh  fruit, or  syrup, for serving (optional)

Directions:
Preheat cast iron skillet moderately-high heat.

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined.

Pour into flour mixture and whisk just to combined. The batter should appear to be slightly lumpy.

Add the coconut oil to the to the skillet. Pour about 1/4 – 1/3 cup batter onto the oiled skillet and cook the pancakes until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. When done, remove the pancakes from the skillet.

Serve warm dusted with powdered sugar if desired and drizzled with maple or  raspberry syrup.

Pan Seared Cauliflower Steaks

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Yes, I am obsessed with cauliflower right now……..

It is truly one of the most under used and most underrated vegetables, yet so versatile.It’s amazing how meaty cauliflower can be. In this recipe, thick slices of cauliflower are treated as if they were steaks, searing thick planks and then topping them with a lemony verde like sauce. The lemon herb sauce would also be just as delicious on chicken, fish and on other assorted vegetables, like asparagus.

This recipe is quick and easy and just in time for “Meatless Mondays” and can be served with steamed rice and a nice tomato salad.

Serves 4

Ingredients:
For the Lemon-Herb Sauce:
1 cup parsley leaves
½ cup cilantro leaves
½ cup mint leaves
1/4 cup tarragon leaves
½ cup roughly chopped scallions
1 garlic clove, smashed
Juice of 1 lemon
⅓ cup olive oil

For the Cauliflower Steaks:
1 large head cauliflower
4 Tablespoons oil, divided
4 teaspoons smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup dry white wine

Directions:
Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

To make the cauliflower steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices yielding about 8 slices. Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.

Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 2 to 3 minutes per side. Add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately.

Cook’s Note:
Any leftover lemon-herb sauce can be stored in the refrigerator for up to a week.

Red Delicious Apple Rose Tartlets

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Makes 6 Tartlets

Ingredients:
2 Red Delicious Apples
1 1/2 cups apple juice
2 Tablespoons sugar
Juice of 1/2 a lemon

For the Caramel:
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
One 14-ounces can sweetened condensed milk
1 teaspoon vanilla

For the Pastry:
One 9-inch prepared round pie pastry
Ground cinnamon

For garnishes:
Honey
Confectioner’s sugar

Special Equipment:
Mandoline

Ingredients:

For the Apples:
Slice the apples in half and using a melon baller, remove the core.

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Using a mandoline, carefully slice the apple halves 1/8th-inch thick. Then cut the slices lengthwise. Place in a large bowl and toss with lemon juice.

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Continue reading Red Delicious Apple Rose Tartlets

Poulet Grillé au Gingembre (Grilled Chicken with Ginger)

Thyme, bay leaf, and garlic add aromatic flourish to this simple yet elegant grilled chicken recipe, which was adapted from Craig Claiborne and Pierre Franey, from “The Essential New York Times Grilling Cookbook” (Sterling Epicure, 2014).

What makes this chicken special is an abundance of lemon juice as it mingles with the bristling taste of ginger to tenderize the chicken, while a final drizzle of butter adds golden richness.

DSC03209 PREP TIME: 10 minutes, plus 2-4 hours marinating (or Overnight)
COOKING TIME: 1 Hour and 30 minutes
TOTAL TIME:   1 Hour and 45 Minutes, plus marinating
SERVES 2-4

Ingredients:
1 (2½–3-lbs.) chicken, halved, backbone removed
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
2 Tablespoons olive oil
½ teaspoon dried thyme
1 bay leaf, crumbled
2 cloves garlic, minced
1 (1″) piece ginger, peeled and minced
3 Tablespoons unsalted butter, melted

Preparation:
1. Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap and chill 2 to 4 hours, or overnight for the best flavor.

 
2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.)Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°F.

 
3. If grilling is not an option, the chicken can be roasted in the oven.  Pre-heat the oven to 425°F. Place the chicken in a cast iron skillet bone side down. Cover with aluminum foil. Roast the chicken for 30 minutes, baste with melted butter, periodically. Reduce the heat to 325°F, remove the foil and baste with melted butter. Continue to roast the chicken for another 25 minutes, until skin is golden brown and crisp.

 
4. To serve,transfer the chicken to a serving platter and drizzle with melted butter.