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Browsing Tag: lemon
The other night I was flipping channels on the TV and stopped to watch Star Trek: Voyager. It was an interesting episode, but the part that I found funniest (yes, I know it is a space drama) was when Neelix calls out Tuvok for always having to get the last word in. The repartee between them is writing gold, in my opinion. Now we all know that person (or persons) that just have to have the last word. Heck, you may even recognize you yourself as being that type of person. Well, this cocktail is not for them because it is the Next to the Last Word, which probably suits you and me to a tee, correct? All kidding aside, this beauty is a riff on the revived…
Last week I promised to make this dish so I do not want to disappoint anyone that may be waiting for it. (smile) This dish has the potential to be overwhelmingly spicy hot, but that was not what I wanted. The peri peri paste I used has that potential so I opted to tone it down a bit. How did I do that you ask? I simply added olive oil and lemon juice to the paste to create a marinade, then controlled how long the prawns soaked. The result is that wonderful peri peri spiciness with a nice citrus tang. Perfect for a quick meal with loads of flavor, you need to try this recipe. Your taste buds will be very pleased! Save Print Peri Peri Prawns Prep…
How about a new side dish that brings plenty of flavor to the table while being easy to prepare? This tasty side dish pairs with many main dishes and uses that much maligned vegetable nearly everyone hates from childhood, but enjoys as an adult and is available just about year round. The quick preparation is a bonus and is versatile with key substitutions. Don’t have diced prosciutto? Use bacon. No shallots? Substitute white, red or yellow onions or even scallions. You can use bacon drippings instead of butter to increase the smoky bacon flavor. Heck, you can drizzle the final results with balsamic glaze or honey to add a sweet slant to the dish. If there is one tough aspect of the dish, that would be…
Recently I received a a teaser for this recipe via the New York Times Cooking section and I just had to try it. Of course, that means I needed to rework the recipe for one or two servings so I would not be eating an 8 to 12 serving kuchen by myself! So I went to work and the results were simply amazing. So amazing in fact, I just had to share them with you. This kuchen is wonderfully flavored with lemon, honey, ginger… and naturally apple. This recipe is easy to prepare as well; the toughest part is waiting for the kuchen to cool so you can enjoy it! Save Print Apple Kuchen Prep time: 45 mins Cook time: 30 mins Total time: …
I think it is high time I posted a few appetizer recipes, so let me start with fried oysters. Of course, this dish could be made into a main course by combining with other appetizers to have a small plate or tapas styled meal. During my research I found many different recipes and I decided to go with what I see is the simplest (and the one I am most familiar with). If you have seen my Schnitzel recipe, this method is basically the same – dredge in flour, shake off excess, dredge in egg, coat in crumbs, and fry in clarified butter. The process sounds difficult, but it really isn’t… just a bit messy. Best of all, the small oysters take hardly any time…
Tonight’s cocktail is one of the standards – a basis for many other cocktails and quite frankly I believe is often overlooked. Well, I think it is high time to get this beauty back into the public eye! This drink is simple to make and when made with a great tasting whiskey, the results are sublime. There is not much more to say about this cocktail, so let’s kick off this weekend! Save Print Whiskey Sour Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 2 parts whiskey 1 part lemon juice 1 part simple syrup lemon wedge for garnish cherry for garnish Instructions Chill a rocks glass by filling with ice or placing in the freezer for…
Here is a delightful variant to my earlier Balsamic Cherry Yogurt Sorbet recipe. I had a yen for a light, slightly tart, slightly sweet dessert with this recent string of 90 degree days. And what’s easier than spinning some fruit, sugar and yogurt together, sticking it into a freezer to be scooped later at leisure. As a matter of fact, the toughest part of this recipe is the planning ahead so you can enjoy this delicious dessert when desired. Save Print Lemon Blueberry Yogurt Sorbet Prep time: 5 hours Total time: 5 hours Serves: 16 Ingredients 32 oz whole milk yogurt 7 oz sugar 3 oz blueberries zest and juice from 1 large lemon 2 tbsp lemon zest (zest from 1 large…
Tonight’s cocktail is a classic – one of the six basic drinks listed in The Fine Art of Mixing Drinks by David Embury. The daiquiri is simple yet elegant, potent yet enjoyable, and mostly overlooked (at least in my circles). Let’s fix that, shall we? The base daiquiri is just white rum, lime juice, and simple syrup. The International Bartenders Association’s recipe for this drink is 9 parts white rum, 5 parts lime juice, and 3 parts simple syrup. Yes, you read that correctly… 9 parts of white rum. There is your potency right there! Of course, I couldn’t resist tweaking the recipe slightly… again with my adding a slight bit of lemon to temper the lime’…
I did a quick check and guess what? I have not posted a classic margarita recipe yet. Well, it is high time to correct that oversight! I am not talking your cheap tequila and bottled margarita mix with ice into a blender kind of margarita, but the robust and intensely flavorful Classic Margarita. I found the ratio for the ingredients on the Serious Eats website, but I definitely tweaked it… and here is why. I believe using straight lime juice is fine, if you want to taste the standard tequila shot in your drink. I want more… so I added a portion of lemon juice. Also, I do not use simple syrup in this cocktail if it needs sweetness (which really depends on the Triple Sec…
Tonight I made a quick family favorite dinner; chicken picatta with asparagus. This dish has always been a hit; the lemony sauce and the briny capers are the stars here. A perfect way to change up your ‘same old’ chicken while making a different pasta dish. This dish is surprisingly light and a great warm evening dish when you may not want a big heavy meal. It is also quick to prepare – another benefit on those warm Summer evenings and who would have thought you could get so much flavor from such a simple dish! Perhaps that is one reason this dish is a regular menu item in Italian restaurants. And who can blame them… I certainly can’t. Yet, I love to…