Feeds:
Posts
Comments

Posts Tagged ‘lemon’


The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.

Turkey Pot Pie

2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)

2 celery stalks, diced

1 cup carrots, diced (could be leftover, pre-roasted)

1 onion, minced

1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)

1/2 cup white wine

Juice of 1/2 lemon

1 tablespoon rosemary or thyme, minced

Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs

Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).

Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.

Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.

Read Full Post »


I had a bunch of the Italian ladyfingers used for tiramisu, but no time or mascarpone to make the original. This is a pretty Americanized version, but I could just call it Lemon Pudding or Lemon Trifle and that would be fine too. No matter what you call it, it was a lovely end to the meal and I would make it again.

Lemon Tiramisu

1 box vanilla pudding, cooked to box instructions

Zest and juice of 1 lemon

1 tablespoon vanilla extract

1 cup Limoncello

1/4 cup Marsala

16 Italian ladyfingers

Combine the cooked vanilla pudding with half the lemon juice, the lemon zest, and vanilla extract. In a bowl or container big enough to fit the ladyfingers (one at a time), combine the rest of the lemon juice, Limoncello, and Marsala. Dip the ladyfingers one at a time into the mixture, long enough to absorb some liquid but not so long that they get soggy. Place in a single layer in your baking dish or cups. Spoon a light layer of the pudding mixture on top. Alternate layers until you’ve filled your dish. Refrigerate for at least an hour, but it’s best if you can wait at least a couple.

Read Full Post »


I finally got around to trying out the new pasta machine a couple weeks ago when we had some great friends over. It’s a bit of a project to make fresh pasta, but it’s worth it. Plus, you can add in anything you want flavor-wise, although I generally just make plain pasta because I like it best. Next time though, I might try spinach pasta. Or lemon pasta. I’m getting excited just thinking about it.

Fresh Fettuccine

3- 3 1/2 cups flour (start with 3 and add flour to the right consistency)

4 eggs

1 tablespoon extra virgin olive oil

1 teaspoon salt

Mound the flour on your board and create a well in the center. Add the rest of the ingredients to the well and start to stir with a fork from the inside out, gradually adding flour from the rim. Once you start to break down the rim, change to kneading with you hands. It will come together in a ball, and you want to knead for about 5 minutes. Let it rest in some plastic wrap for at least 15 minutes. Cut off pieces of dough to run through the pasta roller until it reaches your desired thickness. Fold the sheets and cut into your desired pasta size, for fettuccine it’s about 1/2″ thick. Flour well and set aside in 1 layer if possible.

Lemon Chicken and Fresh Fettuccine

Fresh Fettuccine (above)

4 chicken breasts, cut into pieces

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried oregano

zest and juice from 1 large lemon or 1 1/2 smaller lemons

Parmesan cheese

Season the chicken pieces with salt, pepper, and the oregano. Saute in some extra virgin olive oil until they brown. Remove to a plate. Add the onion and garlic and soften. Add the wine and lemon juice and reduce a bit. Add the chicken back into the pan and stir to combine.

Meanwhile, cook the pasta in salted boiling water for 2 minutes, until it starts to float and becomes al dente. Remove to the saucepan with a little bit of the pasta cooking water. Combine and add the lemon zest, a splash of extra virgin olive oil, and some grated parmesan cheese. Plate and add more parmesan cheese on top.

Read Full Post »


I found a recipe for avocado toast in a Bon Appetit cleanse a while ago, and it quickly became my favorite snack, breakfast, or lunch. I adjusted the recipe a little to balance the tartness of the lemon with some honey. Make sure to allow your avocados to ripen, they should be just a little pliable when you give them a squeeze.

Avocado Toast

1/2 avocado, mashed

1/2 lemon juiced

2 tablespoons extra virgin olive oil

1 tasblespoon honey

1 pinch red pepper flakes

1 slice of bread, toasted

Combine the avocado, lemon, olive oil, honey and red pepper flakes. Add salt and pepper to taste. Spoon on the toast and enjoy!

Read Full Post »


Lemon bars are a favorite of mine during the summer. I love the tart freshness, especially when it’s hot outside. This recipe from the Flour Bakery cookbook is a pretty decadent version, with lots of eggs and butter, but it’s worth it. Fortunately, I brought these to a barbeque, so I wasn’t tempted to eat them all.

Lemon Bars

Shortbread

2 sticks unsalted butter

6 tablespoons (75 grams) sugar

2 tablespoons powdered sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups (160 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Lemon Curd:

2 cups lemon juice (freshly squeezed)

1 stick butter

1/4 cup heavy cream or milk

8 eggs

4 egg yolks

2 cups (400 grams) sugar

1 teaspoon salt

1 teaspoon vanilla extract

To make the shortbread, cream together the butter and sugars in a mixer for 5 minutes until light and fluffy. Beat in the egg yolk and vanilla in until combined. Scrape down the bowl to make sure everything is combined.

Meanwhile, combine the flour, baking powder and salt in another bowl. Slowly add the flour mixture to the butter mixture on low speed until evenly mixed. Scrape the dough onto a piece of plastic wrap and refrigerate for at least an hour.

To make the curd, combine the lemon juice, butter, and cream in a saucepan. Bring to just below a boil. In a large bowl, whisk together the eggs and yolks and then add in the sugar. Pour a little of the lemon juice mixture into the bowl to temper the eggs and bring them up to temperature. Pour the whole mixture into the pan gradually, whisking together everything. Switch to a wooden spoon and constantly stir the mixture for 8 minutes, until it becomes thick and coats the back of the spoon. Remove from the heat and pour through a sieve to remove any solids. Stir in the salt and vanilla.

Preheat the oven to 350 degrees and line a 9 by 11 pan with parchment paper. Roll out the dough and press into the bottom of the pan to about a 1/2 inch thickness. Bake for 20-30 minutes until it turns a light brown color. Pour in the lemon curd and bake for another 20-30 minutes until the curd sets. Refrigerate for several hours or overnight. Remove from the pan with the parchment paper and cut into squares.

Optionally, you can dust powdered sugar over the top with a sieve. Do this at the last minute though, because it will dissolve into the lemon curd. Enjoy!

Read Full Post »


This summer we seem to be having an endless string of 90+ days, which makes it a challenge to find light and delicious dishes that don’t make me sleepy. My ideal meal in weather like this is a light salad or fruit/vegetable along with a few bites of something really tasty like a grilled cheese. Balance between veg and cravings.

This salad has crisp, refreshing watermelon paired with feta, which is a lighter cheese that works well in summer. Add a little fresh lemon juice and mint, and you have a great starter or light lunch for these hot days.

Watermelon and Feta Salad

2 cups cubed watermelon

1 cup cubed feta (your favorite variety)

3 tablespoons chopped mint

Juice of 1/2 lemon

3 tablespoons extra virgin olive oil

1 scallion, chopped

Salt and pepper to taste

Combine the watermelon, feta, mint, and scallion in a bowl and toss. Squeeze the lemon over and drizzle the olive oil. Toss again to combine and serve!

Read Full Post »


Bluefish is a very oily, delicious fish but it sometimes is challenging to cook because it is so strongly flavored. My favorite is smoked bluefish, but until we have a smoker (and a backyard to put it in), I have to find other ways to make it. These crostini are excellent and the pickled salad on top really cuts through the richness.

Olive Oil Poached Bluefish Crostini

1 8-ounce fillet of bluefish, skinned and cut into 1″ pieces

6-8 tablespoons of extra virgin olive oil (or enough to cover the fish)

4 cloves garlic

1 sprig rosemary

3 tablespoons chopped gherkins, pickled onions, and/or pickles (homemade or store-bought)

1/2 cup baby greens of your choice

3 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

salt and pepper to taste

red pepper flakes (optional)

lemon wedges

6 baguette slices, toasted (or as much as needed for your fish)

Choose a baking dish that just holds the fish in a single layer. Add the garlic and rosemary to the dish and cover everything with olive oil. (As long as you use a small dish, it shouldn’t take too much olive oil. Leftover oil is great just drizzled on crusty bread).

Bake the fish at 350 degrees for 15 minutes covered with foil. Meanwhile, combine the pickles, greens, vinegar, olive oil, salt, pepper, and red pepper flakes in a bowl and stir to combine. It will come together while the fish cooks.

Place some fish on each baguette slice and drizzle with some of the olive oil. Top with some of the pickled salad and squirt with a lemon wedge.

Read Full Post »

Older Posts »

%d bloggers like this: