Category: Lemon Juice

Creamy Corn Soup

9/23/2020

Serves 4
3 cups milk
2 to 2½ cups fresh corn kernels
1 medium onion, chopped
2 medium potatoes, cooked and cubed
I teaspoon lemon juice
¼ teaspoon chili paste or Tabasco sauce
1 cup light cream, room temperature
Salt & freshly ground pepper to taste

Garnish options:
¼ cup crumbled bacon
¼ cup shredded basil
¼ cup shredded dill
¼ cup chervil
¼ cup marjoram

Place the milk, corn, onions, potatoes, lemon juice and chili paste in a food processor or a blender. Process until completely puréed.
Pour the purée into a soup pot and gently bring to a boil, stirring frequently. Simmer about 15 minutes, until the onions have been fully cooked. Continue stirring frequently.
Add the salt and pepper to taste.
Slowly add the light cream, continuing to stir.
Ladle into soup bowls. Sprinkle with the garnish of your choice and serve.

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Capellini with Arugula

6/3/2020

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Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

Bring a large pot of salted water to a boil.
Place capellini in the boiling water, stir well and cook until al dente
While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.

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Shaved Heirloom Carrots and Parsnips adapted from Milk Street

2/19/2020

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Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
Kosher salt
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled
2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed
½ cup lightly packed fresh Italian parsley, shredded

Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.
Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 4 to 6 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes.
Transfer the seeds to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes.
Reduce the temperature to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.
Pour the warm dressing over the carrots and toss. Let stand for 15 minutes.
Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.

NOTE: Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.

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Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

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Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar
Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided

Pour the cream into a medium bowl.
Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
Pre heat oven to 375°.
Place pear halves cut side up in a baking dish large enough for them to fit snugly.
Pour the wine into the bottom of the baking dish.
Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
Top the pears with half of the thyme sprigs.
Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.

NOTE: the pears can be roasted in advance and re-warmed when desired.

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Roasted Spicy Cauliflower

8/28/2019

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Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

Preheat oven to 475°.
Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.

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Creamy Corn Soup

Capellini with Arugula

Shaved Heirloom Carrots and Parsnips adapted from Milk Street

Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

Roasted Spicy Cauliflower

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