Tiny bits of lemon peel.
Warm Broccoli Salad with Lemon Dressing
A hint of fresh lemon juice and lemon zest add a subtle yet elegant tang to this springtime full-meal salad fine for lunch or dinner. To make this meal fully health-oriented, serve the salad with bran muffins scented with lemon extract or grated lemon zest , and follow up with a lemon -based dessert ...
Lemony Waldorf Salad
For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisee and sliced radishes to the classic Waldorf salad mix of apples, celery and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon -walnut oil vinaigrette flavored with cumin.
Coquilles St-Jacques – Hey, Have You Tried That New Saint James Diet?
Coquilles St-Jacques is the kind of unapologetically rich shellfish dish that we used to be able to enjoy, before the book-writing dieticians and celebrity chefs ruined it for everybody. Fats of all sorts were demonized, and young cooks far and wide were told to never, ever, under any circumstances, cover-up the delicate flavors of seafood with heavy sauces, especially ones containing cheese. So, an amazing recipe like this went from classic French treat to crime against nature, and it slowly but surely started disappearing from menus. You can still find it in a few of the braver bistros, but to enjoy on any kind of semi-regular basis, you’ll need to master it at home. The good news is that’s very easy to do. By the way, this is a great recipe for entertaining larger groups during the holidays, since it can be prepped well ahead of time. For this reason, Coquilles St-Jacques has always been a favorite of caterers and banquet chefs, and below the ingredients list, I’ll give some instructions on how they do it. You can use sea scallops like I did, or the smaller, sweeter bay scallops, which are really nice in this. Of course, if you use bay scallops, you’ll only need a minute in the simmering wine, so be careful. No matter what you use, be sure they haven’t been dipped in a preservative solution. If you buy them frozen, which you should, the label should only say, “Scallops.” The shells can be easily found online, or at your local restaurant supply store. Otherwise, simply use some small, shallow gratin dishes, which will work exactly the same. Find something, and give this “scallop recipe that time forgot” a try soon. Enjoy! Ingredients for 4 portions: 2 tbsp unsalted butter 1/2 cup diced shallots 8 oz button mushrooms, sliced salt and pepper to taste 1 cup white wine 1 pound sea scallops (about 3 scallops per person) 1/2 cup heavy cream 1 egg yolk cayenne to taste 2 tsp minced tarragon 1 tsp lemon zest 1/4 cup grated Gruyère cheese Broil on high, about 8-10 inches under the flame, until the scallops are hot, and the cheese is browned and bubbling. Because of the sugars in the wine and cream, the edges will brûlée or burn, but this is not a problem, and actually how it’s supposed to look. NOTE: You can make these ahead, and refrigerate until needed. Since they will be cold, you’ll need to bring back to temperature before you broil them. Preheat oven to 350 F. and bake for about 12-15 minutes (will depend on how you constructed them), or until the centers are just warm. Switch oven to broil, and broil on high as shown.
Perfect Blueberry Muffins: What’s The Secret?
why the cans are so petite.) You should also use fresh lemon zest , and there’s a bit of a debate over fresh v. frozen ..... Blueberry Muffins , but with half the sugar, 2 tablespoons of zest , and maybe 2 teaspoons of nutmeg. (And I can’t be bothered
28 Days of Slow Cooking: Butternut Squash Soup with Thai Gremolata
produced a squash hybrid he liked. And gremolata? That’s from Italy. Traditional gremolata is a chopped mixture of lemon zest , garlic, and parsley, and it’s used as a condiment with veal dishes. Our Thai-inspired version is definitely non
How to Make Blueberry Pie
cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon ..... some fresh lemon juice and also lemon zest . This is gonna impart tons and ..... sure we get all this sugar and lemon zest and juice just like that fantasticcup of granulated sugar; 2 tablespoons of cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon juice; a pinch of table salt and 4 cups of fresh blueberries that are steamed, rinsed, and
How to Make Broiled Crab Legs
I'm Miranda with recipe.com and today I'm gonna show you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid outshow you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid out here. We
Food Blogs We Love
Chicken Salad with Couscous
Chicken salad is great. Israeli couscous is great. Add the 2 together and you get a perfect portable lunch. 4 servings 345 calories per serving 1 c uncooked Israeli couscous 1/4 c chopped kalamata olives 2 T chopped parsley 2 T oil 1 T lemon juice 1 t grated lemon zest Salt and pepper to [...]
It’s a salad in a pita ! And a mighty good one at that ! 4 servings 260 calories per serving 2 T oil 1 T vinegar 1 t grated lemon zest 1 t oregano flakes ¼ t garlic powder ¼ t onion powder Salt to taste 1/8 t cayenne pepper ¾ c chopped romaine [...]
Greek Chickpea and Potato Salad
servings 2 T cold vegetable broth 2 T lemon juice 1 t grated lemon zest 1 T Dijon mustard 1 lb, red new potatoes, quartered ..... To make the dressing whisk the broth, lemon juice, lemon zest , salt, pepper and mustard. Set aside. Steam potatoes