Category Archives: Lemon

Lunch-March 13

Skewered Bacon Caesar Salad

Skewered Bacon Caesar Salad

Spiced Chicken Thighs

Here’s some more summer grilling goodness. If you can’t find boneless chicken thighs, ask your butcher to debone them for you or do it yourself (http://allrecipes.com/howto/deboning-a-chicken-thigh/).

Oh, and don’t leave the grilled thighs alone on the kitchen counter while you’re setting up your photograph. Especially if you have a cat. Apparently cats love them too :)

If you’re eating Paleo, just skip the yogurt on the side.

Recipe adapted from Donna Hay magazine.

Spiced Chicken Thighs
Author: 
Recipe type: Main Dish, Chicken
 
Ingredients
  • 1 tbs olive oil
  • ½ tsp finely shredded lemon zest
  • 2 tbs lemon juice
  • 1 clove garlic, smashed
  • 2 tsp each, paprika, ground cilantro, ground cumin
  • 4 boneless chicken thighs
  • 2 lemons, halved
  • Fresh spinach leaves and greek yogurt to serve
Instructions
  1. Combine the oil, lemon zest, juice, garlic and spices in a small bowl.
  2. Heat your grill or grill pan over high heat.
  3. Brush the chicken thighs with the spice mixture and grill over high heat about 4 minutes per side or until done.
  4. Lightly grill the lemon halves.
  5. Serve the chicken with the grilled lemons, fresh spinach leaves and greek yogurt.
Notes
If you're eating paleo or on a diary restricted diet, just skip the yogurt. It's delicious without it too.

 

Salmon and Corn Fritters


Salmon and Corn Fritters
Author: 
Recipe type: Main
 
A delicious way to use summer corn goodness.
Ingredients
  • 1 cup flour
  • 1 tsp baking powder
  • Salt and Pepper to taste
  • 2 eggs
  • ½ cup milk
  • 5 oz cream cheese, softened
  • 2 fresh ears of corn (kernels removed)
  • 1-3 tbs fresh dill, chopped
  • Olive Oil
  • Skinless salmon filets
  • Watercress
  • lemon wedges
Instructions
  1. Mix together the flour, baking powder, salt and pepper.
  2. Cream the softened cream cheese and eggs together in a bowl. Whisk in the milk, then the flour mixture. Stir in the corn kernels and dill.
  3. Heat olive oil in a frying pan over medium heat. Spoon about ¼ cup of the batter into the pan for each fritter. Cook 2-3 minutes on each side until cooked through and nicely browned. Keep warm in a low oven.
  4. When all of the fritters are done, add some olive oil to the pan. Cook the salmon filets about 3-4 minutes per side or until it flakes easily with a fork.
  5. Flake the salmon into large chunks. Top the corn fritters with the salmon. Dress with watercress sprigs and lemon wedges.

Recipe adapted from Donna Hay Magazine

Zucchini and Goat Cheese Tart

 

I found this recipe in Fine Cooking magazine and it is delicious. A simple tart with a crumbly crust. And a great way to use up summer’s bountiful zucchini. We enjoyed this one for breakfast with sliced tomatoes.

 

Zucchini and Goat Cheese Tart
Recipe type: Savory
 
A delicious way to use summer's bountiful zucchini crop.
Ingredients
Tart Dough
  • 1¼ cup all purpose flour
  • 5 oz. cold unsalted butter
  • ¾ tsp Kosher salt (if using salted butter, decrease salt to ¼ tsp)
  • ½ tsp white vinegar
  • 3-4 tbs cold water
Topping
  • 2 medium sized zucchini
  • 2 tsp Kosher salt
  • olive oil
  • Freshly ground black pepper to taste
  • 8 oz softened plain goat cheese
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped fresh thyme leaves
Instructions
Prepare the Dough
  1. If you have a food processor, combine the flour, butter and salt and pulse until the mixture is the size of small peas. If you do not have a processor, first cut the butter into pieces and use a pastry blender  to combine. Add the vinegar and 3 tbs cold water. Pulse or mix until the dough just comes together. Add the additional water if needed. Shape the dough into a 1 inch thick disk. Cover with parchment paper. Chill for at least 30 minutes. Roll the dough to a disk that is about ¼ inch thick. Place the disk on a baking sheet, cover with parchment paper, then wrap in plastic wrap. Chill another 30 minutes or until ready to use.
While the dough is chilling, prepare the zucchini slices and goat cheese.
  1. Slice the zucchini into ⅛ inch thick rounds. A mandoline works very well for this task. If you don't have one, the next best alternative (and what I used) is the slicing side of a box grater. The slices using this method will be a bit thicker and not completely circular, but the overlapping makes up for it a bit in the finished presentation.
  2. Mix the zucchini slices and 2 tsp kosher salt in a colander and allow to drain for 30 minutes. Instead of a colander, I used my cooling racks with paper towels spread underneath for this process.
  3. After the 30 minute draining time, gently squeeze out the excess water. Place the slices in a bowl and toss the slices with 1 tbs olive oil and black pepper.
  4. Mix the soft goat cheese with the lemon and thyme. Salt and pepper to taste.
Assemble the tart
  1. Preheat oven to 400℉.
  2. Remove the rolled crust dough from the refrigerator. Spread the goat cheese mixture over the dough, leaving a small border.
  3. Starting at the outer edge, layer the zucchini slices in overlapping concentric circles.  Drizzle with olive oil.
Bake
  1. Bake the tart 40-50 minutes. You can also run it under the broiler for a few minutes at the end of cooking to get some nice browning on top.
Notes
When I made this tart, I prepared the dough through the first 30 minute stage, left it in the refrigerator overnight, and then finished the tart the next morning. I think that if the zucchini is drained very well that the assembled tart could be prepared the day before and baked the next day. Going to try this since the prep time plus the baking time is kind of lengthy. Well worth the effort though. When I make this again, I'll start at the very edge of the dough so it doesn't look so much like a pizza. Or I may try it in my tart pan.

 

Chicken Caesar Salad

Lunch Break.

Rainy Day – Just Right for Cooking

It was a rainy day in South Florida.  I got some much needed beach time this morning even though it was overcast and a bit gloomy. Stormy weather is my favorite time to go to the beach – it’s a little wild and windy and a lot solitary.

 

 

When I got home from the beach, the cooking frenzy began. After a crazy work week last week and no time to eat home cooked, whole food meals, this week would be different. After shopping for everything I needed, I launched into a marathon cooking afternoon. Gluten-free pizza dough – pizza recipes and pics later this week. Free range roast chicken with fresh herbs and basil, basted with oregano, orange, and lemon infused olive oil I got at the market yesterday. Hot Italian sausage, potato, and kale soup. Turkey burgers with cranberries, mashed potatoes and green beans. My daughters’ childhood favorite and my favorite comfort breakfast food – shepherd’s pie – seasoned grass-fed ground beef, a few shreds of extra-sharp cheddar, topped with mashed potatoes laced with gobs of butter and cream – served with al dente green beans. Gluten-free apple cakes. Collard greens that will be a side dish for Southern shrimp and grits later in the week. Southern creamy cole slaw and chili spiced fish to make fish tacos. Slow cooked beef flank steak, shredded and dressed with chipotle peppers in adobo sauce for a delicious lunch salad and tacos. And preserved lemons. I so want these to be ready now! But they take about 4 weeks to morph into tangy, heady, lemon deliciousness.

 

Preserved-Lemons-(jpeg-for-web).jpgPreserved-Lemons-2.jpgPreserved-Lemons-3.jpg

Thanks to Jules at Stone Soup for the preserved lemon recipe:

3 – 4 thick skinned lemons
extra lemon juice
6 – 8 tablespoons fine sea salt
1-2 bay leaves, optional

1. Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method.

2. Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain.

3. Chop a lemon into quarters, lengthwise.

4. Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt.

5. Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering.

6. Finish with a final tablespoon or two of salt. Cover with lemon juice.

7. Seal jar and store at room temperature for 4 weeks.