Foodista Blog » citrus

Lemon Lavender Martini

Sheri Wetherell — Fri, 24 Jul 2009 13:00:22 +0000

It’s Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I’ve got the drink for you (the yard is up to you). It’s a delicious Lemon Lavender Martini.

What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste.

Now there’s some lemon lavender love for you.

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Grapefruit Supremes

Sheri Wetherell — Mon, 19 Jan 2009 13:00:35 +0000

I love grapefruit. I love it from in the morning to in my salad at night. Throw some fresh squeezed juice in there somewhere and I’m even happier. But, unlike oranges, I don’t like to eat them peeled in sections. The pith is horribly bitter and they just don’t taste as sweet.

On weekends, when we lazily wake up and have time to prepare breakfast, I like to cut them into sections. It takes time and patience, but is well worth the effort! I recently learned the name when citrus is cut into sections with the pith and membranes neatly removed: supremes.

To do this, cut the top and bottom off of your grapefruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between.

And there you have it! Perfectly beautiful and sweet grapefruit supremes.

Enjoy the supremes on their own or place them in a mixed green salad lightly tossed with walnut oil and balsamic vinegar.

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Roast Chicken with Lemons

Sheri Wetherell — Fri, 17 Oct 2008 23:14:23 +0000

Last Sunday at Powells’ bookstore in Portland, Oregon, we were fortunate to attend a book signing by the legendary Marcella Hazan. Mrs. Hazan is to Italian cooking as Julia Child was to French cooking. We were thrilled that the octogenarian was still out and about and signing books! Namely her new memoir Amarcord: Marcella Remembers.

If you aren’t familiar with Marcella Hazan, please allow me to enlighten you. She is well-worth the enlightenment.

Born in a fishing village in the gastronomic region of Emilia-Romagna in Italy, Marcella spent her young adulthood studying not food, but science, and earned doctorates in natural sciences and biology. In 1967, after marrying her Italian-born American husband, Victor, they moved from Italy to New York.

Up until that time, she told us, she had never cooked, and her Italophile new husband loved food. But, she remembered the tastes and smells of the dishes that were prepared in her childhood home (”amarcord” means “I remember” in her Romagnolo dialect), so the scientist in her began experimenting with cooking and soon was able to reproduce those dishes. Shortly after, she started giving Italian cooking lessons in their apartment, then in 1969 she started her own cooking school. Craig Claiborne, then the food editor for the New York Times, asked her to contribute recipes to the newspaper.

We can thank Marcella for bringing Italian cooking to America. Her first award-winning book and its sequel were compiled into my personal favorite the Essentials of Classic Italian Cooking, a must-read for any cooking enthusiast. Her cooking focuses on authentic, traditional cooking. When asked by an audience member at Powell’s what her secrets to great cooking were she responded in her thick Italian accent, “use only a few simple ingredients.”

One of her most popular recipes is for Roast Chicken with Lemons, a dish where you simply season a chicken with salt and pepper, and stuff the cavity with two lemons. I tell you, those roast chickens at Costco that have apparently won some award for best roast chicken have nothing on Marcella. Her recipe is simply the best darn roast chicken.

Ever.

Roast Chicken with Lemons
Adapted from Essentials of Classic Italian Cooking

3 – 4 lb chicken
2 small lemons
Salt and fresh ground pepper

Preheat oven to 350 degrees F. Wash the chicken thoroughly in cold water, inside and out. Remove the neck and all the bits inside, then trim any loose hanging fat. Drain all the water from the inside and pat dry.

Rub generous amounts of salt and pepper on the chicken, and sprinkle some inside the cavity as well.

Wash the lemons, then soften them by rolling them with the palm of your hand on the counter. This helps release the juices on the inside. Then, with a skewer or toothpick poke at least 20 holes (through to the pulp) into each lemon.

Stuff the lemons into the cavity, then close up the opening either with toothpicks or trussing needles and string. Don’t close it up air tight or the chicken may burst during cooking.

Put the chicken breast down in a roasting pan. The chicken is self-basting, so it won’t stick to the pan. Place it in the upper third of the oven and roast for 30-35 minutes. After 30 minutes, carefully turn the chicken over (breast up). Try not to break the skin. If the skin remains intact then it will swell up like a balloon, making for a fun presentation!

Cook for another 30-35 minutes, then turn the oven up to 400 degrees and continue roasting for another 20 minutes.

Note: Save the bones, for this makes the best soup stock too!

Can you tell I was a little excited to meet them? What a grin.

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Lemon Curd

Sheri Wetherell — Thu, 26 Jun 2008 21:28:33 +0000

Lemon curd is a quintessentially English treat. It reminds me of tea at Harrod’s in London when I was in the 5th grade. It’s delicious slathered over scones with cream or baked in a fruit tart. I especially love it when it makes you pucker.

The following recipe, from the cookbook Once Upon A Tart, was prepared the other night by my friend. She made another batch from a Martha Stewart recipe and, in a blind tasting, this one won hands down. While Martha’s was delicious, Once Upon A Tart’s had a cleaner, more pure lemon flavor, even though both were made from fresh lemons.

Give it a try…

Lemon Curd (from Once Upon A Tart)

Grate the rind of one lemon and set aside. Beat 8 egg yolks in a bowl to break them up. Pour the yolks through a sieve into a heavy-bottomed pot to strain out the white membranes. Stir in 1 ¼ cups sugar and ¾ cups lemon juice (3-4 lemons) and cook over medium heat, stirring constantly with a wooden or heatproof rubber spatula in a figure-eight motion, making sure to scrape the edges of the pot.

Continue cooking until the curd thickens enough to coat the back of your spoon. Lift the spoon out of the curd and run your finger down the length of the spoon. If your finger leaves a line, the curd is thick enough. If the curd runs and covers up the line, it’s too runny and needs to cook longer.

Remove the pan from the heat. Add 10 tablespoons of unsalted butter and the lemon zest, and stir until the butter is completely melted. Pour the curd into a small bowl, and let cool to room temperature. Cover the cooled curd, and refrigerate until you’re ready to use. Lemon curd will last in the refrigerator for up to 2 weeks.

Stand in front of the refrigerator late at night, in your pajamas, and spoon-feed yourself lemon curd.

Sweet dreams…

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Black Lemons

Sheri Wetherell — Thu, 28 Feb 2008 19:17:53 +0000

Welcome to the world of black lemons! If you’ve never had the opportunity to try these Middle Eastern goodies go to World Spice Merchants and order some. They’re completely dried and look inedible, but in fact their sweet-tartness is so flavorful you’ll want to use it in about everything: soups, stews, tagines, couscous, even sprinkled on salads. The tangy depth that the lemons add is wonderfully unusual and earthy.

We ground a couple of them (use a mortar and pestle, a clean coffee grinder or a microplane grater) and, with other spices, created a delicious North African-esque chicken dish. We just kind of created it as we went along, so sorry folks, no recipe. That’s the beauty of improvisational cooking!

Check out Syrian Zahtar and Black Lemon Spiced Chicken from The Hunger. In a word: Mmmm.

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Grapefruit on Steroids

Sheri Wetherell — Sat, 23 Feb 2008 01:06:36 +0000

Have you ever seen those humongous looking grapefruits and said to yourself, “What is that!?” It’s called a pomelo and it looks like a grapefruit on steroids – they can weigh up to 25 pounds and grow to a foot in diameter! Holy Pomelo, Batman! Native to Southeast Asia, it is also cultivated for commercial use in California, Florida and Israel. You can find them in Asian or specialty grocery stores.

The rind of the pomelo is quite thick, but soft and easy to peel. The pulp ranges from pale yellow to deep pinkish red, and the taste is sweeter and more mild than it’s smaller cousin the grapefruit. For the ripest, choose one with a more yellow peel.

For a refreshing and easy side salad we simply peeled and separated the pomelo into segments, and removed the membranes and seeds (see photo below). We then tossed the segments with chopped hearts of romaine and mint leaves. Walnut oil added a wonderful nutty flavor, and Orange Muscat Champagne vinaigrette (purchased at Trader Joe’s) enhanced the fresh citrus flavor of the pomelo. Seasoned with sea salt and fresh ground pepper.

Check out Cookalicious’ yummy sounding Thai Spicy Pomelo Salad.

Sometimes you need add a little humor to your food.

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Yuzu, the powerful citrus

Sheri Wetherell — Mon, 10 Dec 2007 02:36:05 +0000

My favorite citrus is the yuzu. I discovered this amazingly fragrant fruit while living in Japan years ago, and am happy that I am now able to find it more and more here in the States. Yuzu is a small citrus originally from China but also widely used in Japanese cuisine. Some refer to it as citron but I do not believe it is the same variety. It is smaller and a little less juicy than the average lemon but its fragrance packs a much more powerful punch. You can find it in the fall and winter months in Japanese markets. I love to zest some over fresh tofu with po nzu sauce, grilled fish, sauteed spinach, or simply use as a garnish. Also, typical in Japan this time of year, it is wonderful sliced in half and thrown into your bath for a nice long soak.

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