Creamy Lime-Sickle Trifle

July 11th, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

1 pint 0% Greek Yogurt
4 key limes zest
1 teaspoon agave nectar
1 vanilla bean pod
½ cup flaked almonds, toasted
1 tablespoon golden flax seeds, ground
½ cup of your favorite seasonal fruit (cherries, berries or mango work great)
¼ cup dried coconut
½ cup of granola
10 ginger snap cookies

Directions

In a small mixing bowl, mix together with egg beater yogurt, vanilla, lime zest, and agave. Toast almonds in a dry pan till golden. Crumble ginger snaps and flax seeds in a baggie. In tall clear glasses layer until the glass is filled:
a. Yogurt
b. Fruit
c. Coconut
d. Ginger snaps
e. Repeat
Top with the flaked almonds and granola.

Fresh Lemon Grass Ginger Tea

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh lemon grass bulb, sliced thin
1 inch ginger, peeled and sliced super thin
2 tablespoons lemon grass (grass)
1 green tea bag
3 tablespoons turbinado sugar

Directions

In a large French press, place all ingredients and cover with hot (just before boiling) water. Allow to steep for about 8 minutes. Drink warm or cool and serve over ice.

Fresh Lime Orange Juice

May 5th, 2011 § 0 comments § permalink

Makes 1 juice glass cup

Fresh and zesty, this simple small juice glass is a perfectly way to start your morning!

Ingredients

2 Valencia juice oranges
1 lime

Directions

Juice oranges and lime and combine in glass and mix!

Indian Lemonade

January 14th, 2011 § 0 comments § permalink

Makes 1½ Quarts

INGREDIENTS

3-inch piece fresh ginger, peeled and coarsely chopped
413 cup water
2 cups sugar
1 cup lemon, lime, or Key Lime juice, or any combination

DIRECTIONS

Combine the ginger and 13 cup water in a blender, and process to a paste. Strain through a very fine strainer or stainer lined with cheesecloth, and set this ginger essence aside. Bring the remaining 4 cups of water and the sugar to a boil in a medium saucepan. Remove for the heat, and let cool. Add the lemon or lime juice and the ginger juice. Pour into a container cover, and chill. Serve in tall glasses filled with ice.

© Recipe Property of Suvir Saran

Lahori Chicken Curry with Whole Spices & Potatoes

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup plain yogurt, whisked until smooth
1 cup water
½ cup chopped fresh cilantro
Juice of 1 lemon

DIRECTIONS

Combine the chicken, potatoes, ½ teaspoon of the turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

Remove the cinnamon and green chile, and stir in the remaining ¼ teaspoon turmeric and ¼ teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

Add the pureed tomato, mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

© Recipe Property of Suvir Saran

Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12 baby lamb chops, French cut and ½ inch thick
Salt
Pepper
Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves)
Chimichurri or Salsa (recipes follow)

Directions

Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle with salt and pepper and rub with mint oil on both sides. Place in the broiler and broil for about 3 minutes on each side or until desired doneness.

Preserved Lemon-Mint Chili Chimichurri

Makes approximately 2 cups

Ingredients

1 to 2 cloves garlic
¼- ½ cup preserved lemons
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped
â…“ cup champagne vinegar
½ cup extra virgin olive oil

Directions

Combine all ingredients in blender and pulse until smooth.

Cucumber Pomegranate Salsa

Makes approximately 2 cups

Ingredients

1 English cucumber, peeled and chopped fine
½ cup pomegranate seeds
¼ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon salt
Black pepper

Directions

In a medium bowl mix together cucumber, pomegranate seeds, red onion, mint and lemon zest, until well combined. Drizzle lemon juice, oil and vinegar over the top and mix again until dressing is incorporated. Season to taste with salt and pepper.

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Lamb Kefta with Herbed Yogurt

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce

INGREDIENTS

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.

Lamb Kefta with Herbed Yogurt and Pomegranates

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Pita Bread
¼ cup fresh pomegranate seeds

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

Directions

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spiced are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in 375°F oven for approximately 30 minutes, rolling a few times to make sure they are browned on all sides.
To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.
Serve meatballs in pita with yogurt and garnished with pomegranate seeds.

Lamb Puffs

March 13th, 2012 § 0 comments § permalink

Ingredients

Olive oil
1 shallot, chopped superfine
2 cloves garlic, chopped superfine
¾ pound ground lamb
1 teaspoon salt
2 tablespoons ros al hanout mixture
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh parsley
1 sheet puff pastry
1 egg, beaten

Directions

Sauté garlic and shallots. Add the lamb and cook until browned. Add fresh herbs still well and take off heat.

Unwrap the pastry rolls on a lightly floured surface and, using a sharp knife, slice them into 8 pieces each. Brush the pastry with egg. Place a spoonful of the lamb and fold over into a triangle, seal the sides well, refrigerate for about 30 minutes. Preheat oven to 425°, bake for 15-20 minutes or until golden brown. Serve with harissa sauce.

Late Garden Summer Frittata

August 24th, 2011 § 0 comments § permalink

Serves 8

Ingredients

3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
½ cup cherry tomatoes, halved
Salt
Freshly ground pepper

Directions

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil and onions and sauté until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sauté another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Lavendar Sage Brown Sugar Foot Scrub

August 4th, 2010 § 1 comment § permalink

INGREDIENTS

¼ cup fresh lavender flowers, chopped super fine
¼ cup fresh sage, chopped super fine
½ cup brown sugar
½ cup almond oil
1 tablespoon baking soda
4-5 drops lavender oil

PREPARATION

Combine all ingredients in a small bowl.  Massage mixture into feet and rinse.

Lavender Beet Sweet Vinegar Syrup

April 20th, 2012 § 0 comments § permalink


Ingredients

¼ cup beet juice
1 cup sugar
¾ cup water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fresh lavender flowers (1-2 teaspoons dried)
½ cup black current vinegar

Directions

In a medium sauce pan, whisk together the beet juice, sugar, water, orange juice and zest and lavender flowers and bring to a boil.  Reduce temperature and add in vinegar.  Simmer for about 8 minutes and bring to a low boil for 3 minutes.  Take off heat and allow to cool completely.  Strain.


Lavender Black Iced Tea

June 18th, 2011 § 0 comments § permalink

007

Makes 1 pitcher

Summers in Provence load the air with the scent of lavender so potent that one cannot stop imaging all the possibilities in the kitchen. If you are not lucky enough to find yourself wandering the hills of Provence picking the wild lavender, than the obvious next best thing is the abundance of lavender found at local farmers markets throughout the summer. This iced tea is caffeinated and potently lavender, not one for the meek and meager; robust and quenching and superbly delicious.

Ingredients

¼ cup fresh lavender flowers
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 black tea bags
Ice
Water
Lemons for garnish

Directions

In a medium saucepan combine the flowers, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture (reserving a few lavender flowers for floating garnish) Pour the syrup in a large pitcher filled with ice and add water! Garnish with a lemon slice and a few lavender leaves to float.

Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Lavender Lemon Pastis

October 7th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

1 cup water
1 tablespoon lavender flowers
1 tablespoon lemon zest
1 cup sugar
2 ounces pastis (ricard)
4 ounces cold water

Directions

Make the simple syrup by adding the water, lavender, lemon zest and sugar into a medium saucepan and bring to a slow boil, reduce heat and simmer for about 5 minutes. Take off heat and strain, let cool. In a low ball glass place 2 ounces of pastis, 1 ounce of the simple syrup and 3-4 ounces cold water, stir and drink.

Lavender Lemon Sugar Syrup

July 7th, 2011 § 0 comments § permalink

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Lemonade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

PREPARATION

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well.
Serve over ice with lavender wand.

Lavender Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Lemonade

Lavender Lemonade

Lavender Lemonade

August 6th, 2011 § 0 comments § permalink

Makes ½ Gallon

Ingredients

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

Directions

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well. Serve over ice with lavender wand.

Lavender Sugar Syrup

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Orange Herbal Iced Tea With Orange Twists

August 8th, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

¼ cup fresh lavender flowers
1 tablespoon orange zest
½ cup orange juice
3 tablespoons lemon juice
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 earl grey tea bags
Ice
Water
Orange Twists for garnish

Directions

In a medium saucepan combine the flowers, sugar, orange zest, orange juice, lemon juice and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture and allow to cool. Pour the syrup in a large pitcher filled with ice and add water! Garnish with orange twists.

Lavender Peach Doughnuts Bites Tossed with Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 30 bites

Ingredients

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
¼ cup plain white Greek yogurt
¼ cup fresh peach puree
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying
Lavender Fairy dust for dusting (recipe follows)

Directions

In a large bowl mix together the flour, almond flour, baking powder, baking soda, lavender, and salt. In a separate bowl, whisk the milk, yogurt, peach puree, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and gently mix until it is smooth and a little elastic. To fry the doughnuts, fill a pan up to 3″ of canola oil. Heat the oil until it reaches 375ËšF. Drop spoonfuls of the doughnut mixture into the hot pan. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so. Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar. (Wait until the hot oil runs off the donut before dusting.)

Lavender Fairy Dust
Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Lavender Peach Soda

August 6th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup fresh lavender flowers
2 ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
Ice
Water

Directions

In a medium saucepan combine the flowers, peaches, sugar and water and bring to boil. Reduce heat, and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes. Allow the mixture to cool and blend until smooth. Pour the syrup in a large pitcher filled with ice and add water!

Lavender Sugar Cookies

October 14th, 2009 § 0 comments § permalink

Makes 2 dozen small cookies

INGREDIENTS

3 c all purpose four
1 tsp baking soda
½ tsp baking powder
1 c butter room temperature
1 ½ c turbanado suger (white sugar can be used)
½ c fresh lavender flowers and or leaves
2 samll eggs
1 tsp vanilla extract

PREPARATION

Preheat oven to 375 F.  In a small bowl mix together flour baking soda and powder,  and lavender flowers and leaves and set aside.  In another bowl cream together butter sugar and vanilla until smooth, add eggs.  Mix both dry and wet ingredients together gradually until smooth. Make rounded spoons of mixture and place on ungreased cookie sheets.

Bake 8-12 minutes until golden brown.  Take out of oven and let sit for 2 minutes before moving to cookie rack to cool.

Lavender White Chocolate Cocoa

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
lavender
2 pieces of white chocolate
cinnamon
2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with 1 teaspoon lavender flowers, simmer for about 5 minutes.  Add 2 pieces of white chocolate and 2 spoons of sugar and mix well, making sure the white chocolate melts fully.  Serve leaving lavender flowers in the mix.

Lavender White Hot Chocolate

February 2nd, 2011 § 0 comments § permalink

Serves 4-5

INGREDIENTS

1 cup water
1 lemon myrtle tea bag or 1 tablespoon lemon myrtle tea
1 tablespoon fresh lavender leaves
1 vanilla bean, split open
½ cup light brown sugar
4 cups milk
8 ounces white chocolate, chopped fine
Lavender leaves, for garnish
Bee pollen, for garnish (optional)

DIRECTIONS

In a large sauce pan add 1 cup water, the myrtle tea, lavender leaves and vanilla bean. Bring to a boil, reduce heat and allow to boil gently on low for about 5 minutes or until infused with the essences of the teas and lavender. Take out vanilla bean, set aside and allow to cool a little. Strain syrup. Scrape vanilla bean and place the syrup, and then vanilla bean scrapings back in the pot. Add the brown sugar, milk and heat to just before boil, stirring often or about 3-4 minutes (do not let it boil). When the mixture is hot, add the chocolate and stir until all chocolate is incorporated and the mixture is smooth and is the consistency of light cream or half and half. To serve, garnish with 1 lavender leaf and a pinch of bee pollen.

© Recipe Property of Ger-Nis

Lavender-Honey Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers

DIRECTIONS

In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.

Le Pruneau Homme

March 13th, 2012 § 0 comments § permalink

Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Le Pruneau Homme

January 4th, 2012 § 0 comments § permalink

Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Rad El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Ras El Hanout (Traditional)

Makes approx 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablepsoon white peppercorns
1 tablepsoon poppy seeds
1 tablespoon rose bud petals, dried
1 tablespoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablepsoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)

Directions

In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remainig powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Leaf-Wrapped Rice and Banana Bundles

October 8th, 2010 § 0 comments § permalink

Khao Tom Mat (Thailand)
Serves 4 to 8 (makes 8 dumplings)

INGREDIENTS

For the Rice Mixture

¼ cup dried black turtle beans, soaked in plenty of water for 6 to 8 hours or ½ cup canned, drained and rinsed
3 pandan leaves, each folded in half and tied into a knot for easier handling, or ¼ teaspoon pandan extract
½ cup fresh coconut milk or canned coconut milk
¼ cup sugar
½ teaspoon salt
1 cup medium-grain sweet (glutinous) white rice, preferably from Thailand, rinsed and soaked in plenty of water for 6 to 8 hours

For the Filling

2 very ripe bananas

For Assembly

Eight 8-inch prepared banana-leaf squares
Eight 6-inch prepared banana-leaf squares
Eight 36-inch lengths of kitchen string for tying the khao tom mat

PREPARATION

1. Cook the Beans 1½ to 2 Hours in Advance: (Skip this step if using canned black turtle beans.) Drain the black turtle beans and place them in a small saucepan. Cover the beans with plenty of water and bring to a simmer over medium heat. Cover, reduce the heat to low, and simmer until the beans are tender, 1 to 1½ hours. Drain and place in a small bowl to cool.

2. Cook the Rice: Place the knotted pandan leaves in a small pot. Pour in the coconut milk and stir in the sugar and salt. Bring to a simmer over medium-low heat. Immediately cover, reduce the heat to very low, and barely simmer for 15 minutes. If using fresh coconut milk, be careful not to let it come to a boil.

3. Drain the rice. Remove the pandan leaves from the coconut milk and discard. Raise the heat from very low to low, mix in the rice, cover, and simmer for 3 minutes. Uncover and stir the rice until most of the liquid has been absorbed, 1 to 2 minutes. Scoop into a bowl, mix in the beans, and set aside to cool. The rice will be firm and
undercooked.

4. Assemble the Dumplings: Line a tray with a kitchen towel and have ready the rice mixture, bananas, bananaleaf squares, and the ties.

5. Peel the bananas and split each one into 4 equal pieces by cutting them both crosswise and lengthwise. You will have 8 banana slices.

6. Lay flat 1 large banana-leaf square, smooth side up, then place a smaller leaf square, smooth side up, diagonally on top of the large square. Center 2 rounded tablespoons of the rice mixture on top of the stacked leaves and spread it out into a 4 x 2-inch rectangle. Gently press a piece of banana into the rice mixture. The length of the banana should not be longer than the 4-inch length of the rice rectangle. Top with 1 tablespoon of the rice mixture. Fold over one corner of the stacked leaves. Fold over the opposite corner. Fold the ends of the leaves over as firmly as you can to create a neat, rectangular package. Tie to secure the folds, place the package on the lined tray, and repeat until you have 8 packages.

7. Steam the Dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the packages in the basket, then place the basket in the pot. Cover, reduce the heat to medium, and steam for 1 hour. Check the water level halfway through the cooking and replenish with boiling water as needed.

8. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the khao tom mat cool slightly, cut off the strings (unless you are freezing the dumplings), and serve. They can also be served at room temperature. It’s best not to open the packages too soon, and to peel back the leaves just before eating so they stay moist and warm. Khao tom mat can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup. If reheating frozen khao tom mat, allow them to thaw before steaming.

© Recipe courtesy of Wai Hon Chu

Leaf-Wrapped Rice and Banana Bundles

Leek & Fine Herbs Frittata

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh chives, tarragon, parsley and chervil, chopped fine
5 large eggs
Salt/pepper
Chili flakes, optional
Olive oil
1 medium leek, sliced in half and chopped fine

Directions

Mix eggs together well in a bowl, add herbs, salt, pepper and chili flakes, if using. In a non stick skillet heat 1 teaspoon olive oil and sauté the leeks until they are starting to turn golden brown. Add the eggs and rotate pan to allow all the mixture to coat the pan. Flip the frittata or alternatively finish in a preheated 325°F oven.

Leek and Mushroom Frittata

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons olive oil
2 leeks, green part removed, chopped and cleaned
1 lb crimini mushrooms, stems removed and sliced
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
Salt
Freshly ground pepper

PREPARATION

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil, leeks and mushrooms and sauté until tender and golden, 10 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Lemon & Herb Focaccia

February 23rd, 2011 § 0 comments § permalink

Makes 1 focaccia

INGREDIENTS

2¼ teaspoons (or 1 package) active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
¼ cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons salt
1 tablespoon fresh thyme, chopped fine
Zest of 2 lemons
1 teaspoon Maldon sea salt

DIRECTIONS

In a large bowl or in the bowl of a stand mixer, stir together 123 cups lukewarm (105 to 115°F) water and yeast and let stand until creamy and foaming, about 5 minutes. Add 5 cups flour, ¼ cup oil, and 2 teaspoons salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes. **If mixing by hand, this process will take longer, so be patient.

Turn dough out onto a lightly floured surface and knead. If dough is sticky, sprinkle with 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1½ hours.

Press dough evenly into a generously oiled 15-by-10-by-1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together thyme and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with thyme oil, letting it pool in indentations. Sprinkle lemon zest and sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Once out of oven, immediately remove from pan and serve warm or at room temperature.

Lemon & Oregano Chicken Greek Salads

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 large chicken breast, sliced thin
Salt
Cracked black pepper
1/2 tablespoon lemon zest
1/2 cup lemon juice
1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
1/2 cup calamata olives
1/2 cup feta, crumbled
1/2 cup fresh parsley leaves
1/2 cup olive oil
Juice of 2 lemons (for dressing)
Salt and pepper

Directions

Pre-heat oven to 375°F. Season the chicken sliced with salt and pepper. Mix together the chicken the lemon zest and the lemon juice in a bowl. Cook the chicken for about 10 minutes or until the chicken is cooked through. Mix together tomaotes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss chicken in and serve.

Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Lemon Asiago Pesto

October 14th, 2009 § 0 comments § permalink

Makes 1 ½ c pesto.

INGREDIENTS

4 garlic cloves
1/2 cup nuts-pine
2-3 cups chopped fresh lemon thyme
2/3 cup extra-virgin olive oil
1 tsp lemon zest
Juice of one lemon
½ c grated asiago cheese
Salt/pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth. Serve over vegetables or meats, excellent on fish.

Lemon Balm Rice

October 14th, 2009 § 0 comments § permalink

Makes 2 Servings

INGREDIENTS

½ c lemon balm chiffonaded
1 c bamati rice
2 c water
1 tsp salt

PREPARATION

Add all ingredients in a pan, bring to boil, reduce and simmer covered for about  20 -30 minutes until all water is gone and rice is soft and fluffy.  Take off heat and fluff with fork.  Excellent accompaniment for fish.

Lemon Bars with Pecan Crust

January 2nd, 2011 § 0 comments § permalink

Makes 24 squares

INGREDIENTS

For the crust

1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
18 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar

For lemon layer

4 eggs, at room temperature
1 23 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
23 freshly squeezed lemon juice
23 cup flour
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 350°F and grease an 8×12 baking sheet.

In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar (if using).

Lemon Basil Granita

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup sugar
1 cup water
1 cup lemon basil
3 cups watermelon

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar, water and chopped lemon basil. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend watermelon and add simple syrup until a puree forms. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrap until desired consistency.

Lemon Cake with Mint Honey Cream

January 2nd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For cake batter

4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs

For mint honey cream

1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine

DIRECTIONS

Preheat oven to 350°F.

Prepare a 12-cup Bundt pan with baking spray or softened butter. Set aside.

Whisk flour, baking powder, baking soda, and salt in large bowl. In a medium bowl, combine lemon juice, zest, and yogurt and set aside. In a separate bowl, cream butter and sugar together till light and fluffy. Add eggs one at a time, mixing until incorporated, repeat with remaining eggs; add about one-third of flour mixture, followed by half of lemon yogurt mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture; mix until batter is thorougly combined. Add cake batter into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

For mint honey cream

In a large metal bowl, add cold heavy cream and whisk until soft peaks. Add honey and continue whisking until medium to stiff peaks form. Fold in mint and serve alongside lemon cake.

Lemon Curd

August 11th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Lemon Curd

February 4th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Lemon Mint Rice

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

zest of one lemon
1 bunch of chopped green onions
2 tablespoons of chopped fresh mint
1 cup of jasmine rice
juice of one lemon

PREPARATION

Saute the zest of one lemon, one bunch of chopped green onions and two tablespoons of chopped fresh mint in a pan with olive oil for a few minutes. Add one cup of jasmine rice and sauté for another few minutes. Add the juice of one lemon, mix 1 ¾ cup of water, bring the water to a boil and cover and simmer for about thirty minutes or until the water is all absorbed by the rice. Fluff and serve with chicken, fish, or vegetables.

Lemon Preserves

August 10th, 2011 § 0 comments § permalink

Makes 2 ½ cups

Ingredients

3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)

Directions

Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and add basil. Cool.

Lemon Rosemary Soda

March 2nd, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

For lemon rosemary syrup
2 sprigs rosemary
1 cup sugar
1 cup water
1 tablespoon lemon zest

For soda
2 cups lemon juice
2 cups soda water
Ice

Directions

For lemon rosemary syrup
In a small saucepan over medium heat, place all 4 ingredients and warm through until sugar is dissolved. Strain and set aside to cool.

For soda
In a large pitcher, combine lemon rosemary syrup with lemon juice. Top with soda water and serve over ice.

Lemon Thyme Chardonnay Spritzer

November 2nd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup lemon thyme simple syrup
½ cup lemon thyme
½ cup sugar
½ cup lemon juice and zest of 1 lemon
2 bottles chardonnay
½ cup sparkling water

PREPARATION

To make the lemon thyme simple syrup place the lemon thyme, lemon juice and zest and sugar in a saucepan, and boil until all the sugar dissolves. Take off heat and set aside for 10 minutes, strain and cool. Mix together with the chardonnay and sparkling water and refrigerate until cold. Garnish with a thyme leaf and a lemon wedge.

Lemon Thyme Coolers

May 23rd, 2011 § 0 comments § permalink

001

Makes 4 coolers

Ingredients

1 cup Lemon Thyme Simple Syrup
1 tablespoon lemon zest
Juice of 2 lemons
Ice
Seltzer
Lemon thyme leaves

Directions

Place ¼ cup lemon thyme simple syrup in a tall glass, add ½ teaspoon lemon zest and 1 tablespoon lemon juice fill the glass with ice and then seltzer, stir well and garnish with lemon thyme leaves.

Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Lemon Verbena Basil Cava Cooler

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

2 ounces gin
1 ounce of fresh squeezed organce juice
1 ounce of fresh squeezed lemon juice
1 tablespoon basil leaves
1 tablespoon lemon verbena leaves
1 ounce seltzer water
1 teaspoon sugar in the raw
½ cup cava

PREPARATION

Place all ingredients in a mixer glass and muddle leaves for about a minute. Fill glass with ice and cover and shake vigorously. Strain into a lowball glass filled with ice and add cava. Garnish with a basil and verbena leaf.

Lemon Verbena Ice Cream

November 2nd, 2009 § 0 comments § permalink

INGREDIENTS

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
1 cup chopped lemon verbena plus ½ cup

PREPARATION

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy saucepan with 1 cup chopped verbena. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, strain and set syrup aside. Combine milk and cream in a heavy saucepan bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and them mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. Mix pureed lemon verbena syrup in with the custard mix, add chopped verbena if desired and use ice cream maker according to instructions.

Lemon Verbena Sorbet

October 14th, 2009 § 0 comments § permalink

Makes 4 cups sorbet.

INGREDIENTS

2 ½ c sugar
1 c fresh lemon verbena
3 cups of water
Juice of 2 lemons

PREPARATION

Bruise leaves of verbena and place in a large pot with water and sugar, bring to a boil while stirring.  Place temperature on simmer and simmer for about 20 minutes until syrup is thick.  Add lemon juice and stir well.  Let stand for about 1 hour.  Follow directions on the ice cream maker for making the sorbet.

Lemon Zest-Thyme Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemon-Chive Aioli

July 7th, 2011 § 0 comments § permalink

Ingredients

1 clove garlic
1 egg yolk, room temperature
1 cup extra-virgin olive oil (or substitute half-vegetable/canola oil and half-olive oil)
1 teaspoon or slightly more fresh lemon juice
¼ teaspoon Dijon mustard (optional)
Pinch of salt

Directions

Finely mince and pulverize the garlic clove by smashing against a cutting board with the side of a chef’s knife several times. In a medium bowl, combine the garlic with the egg yolk and beat with a whisk. While beating rapidly, slowly add a couple drops of the oil. Continue to drizzle in the oil very slowly while beating until mixture thickens and turns lighter. Add the lemon juice, mustard and salt to taste.

Recipe Property of Cathy Erway, author & food blogger
www.noteatingoutinny.com www.theartofeatingin.com www.lunchatsixpoint.com

Lemon-Mint Brown Sugar

May 4th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine

Directions

Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Lemon-Mint Herbal Syrup

May 4th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water

Directions

In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

Lemon-Mint Striped Bass Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds striped bass fillets, cut into thin slivers or strips
2 teaspoons salt
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup extra virgin olive oil, citrus flavor preferred
1 medium red onion, halved and sliced thin
1 cup black cured olives, pitted and halved
1 cup fresh mint, chopped
Black pepper

Directions

In a baking dish lay out cut fish and season with salt. In a separate bowl whisk together the citrus juice, zest, and oil. Pour over fish and add the red onions and mint and stir, let stand for 25 minutes in the refrigerator. Take out and let stand at room temperature for 5-10 minutes and season with black pepper.

Lemonade

October 11th, 2010 § 0 comments § permalink

Makes 1 Gallon

INGREDIENTS

2 cups lemon sugar syrup, recipe below
2 tablespoons lemon zest
2 cups lemon juice (20 big juicy lemons)
12 cups water

PREPARATION

In a one gallon pitcher combine lemon sugar syrup, lemon zest, lemon juice, and water, stir well.
Serve over ice with lemon wedge.

Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lemonade

Lemonades – Creative Ideas

October 11th, 2010 § 0 comments § permalink

Here’s your chance to get creative.

Blueberry Lemon Sparkle

Just add mashed blueberries to sparkling lemonade recipe

Raspberry Mint Lemon Sparkle

Just add mashed raspberries and chopped mint to sparkling lemonade recipe

Tropical Mango Limeade

Just add pureed mango to limeade recipe

Waterme-lemonade

Just add pureed watermelon to lemonade recipe

Blackberry Fizz Lemonade

Just add mashed blackberries to sparkling lemonade recipe

Ginger Grapefruit-ade

Substitute 1 cup of grapefruit juice for 1 cup lemon juice and add grated fresh ginger to lemon sugar syrup and finish with sparkling lemonade recipe

Cherry Lemonade

Just add mashed cherries to lemonade recipe

Spiced Lemonade

Just add grated fresh ginger, cinnamon stick and cloves to lemon sugar your syrup and finish with lemonade recipe

Lemonade - Creative Ides

Lemonade - Creative Ides

Lemony Gold Beet Barley Risotto

October 2nd, 2011 § 0 comments § permalink

Serves 6

Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name implies, it is quite salty. This aged ricotta does not melt, but instead retains a pleasant firm chewiness.

Ingredients

2 gold beets
2 teaspoons lemon zest
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
6 tablespoons olive oil, plus more for serving
Salt and freshly ground black pepper
4 cups vegetable or chicken stock
1 yellow onion, finely diced
1 cup pearled barley, soaked in water overnight in the refrigerator
2 cloves garlic, minced
1 cup white wine
1¼ cups crumbled ricotta salata

Directions

Preheat the oven to 400°.

Wash and trim the beets, leaving a little of the stems so that you do not cut into the beets themselves. Put the beets in a casserole dish with 3 tablespoons water. Cover tightly and roast until the beets are very tender, about 45 minutes. When cool, pull off and discard the skins. Finely chop the beets. Add them to a bowl with the zest, lemon juice, 3 tablespoons of the olive oil, and a dash of salt. Set aside.

Pour the stock into a pot and bring to a boil. Decrease the heat to a simmer.
Heat a large soup pot over medium-high heat. Add the remaining 3 tablespoons olive oil, then the onion, and sauté until translucent. Remove the barley from the soaking water, then add the barley and garlic to the soup pot and sauté for 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.

Ladle a cup of stock into the risotto and stir until the liquid is absorbed. Repeat, adding the stock 1 cup at a time, until the barley is tender. This will take about 30 minutes. Reserve ¼ cup of the stock to stir into the risotto at the end. When the barley is tender, stir in all but a few tablespoons of the beets and cook for 1 minute. Turn off the heat and fold in 1 cup of the ricotta and the remaining stock.

Serve the risotto with a little olive oil spooned on top. Top with the remaining ricotta and the reserved diced beets. Season with black pepper.

Copyright © by Louisa Shafia. All rights reserved.

Lemony Pesto Verde

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Lentil and Bulgur Salad (Green Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Salt
Freshly ground pepper

DIRECTIONS

In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste

Directions

To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

Lime Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 1 cup

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulated sugar
2 tablespoons water
3 egg yolk at room temperature
2 teaspoons key lime juice
1 teaspoon key lime rind
Green food coloring (preferably paste)

Directions

Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the food coloring, then the lime juice a drop at a time and finally stir in the lime rind. Refrigerate until firm enough to pipe.

Recipe Copyright by Michael Krondl

Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

February 24th, 2011 § 0 comments § permalink

Makes one 9″ pie – Serves 8

INGREDIENTS

For ginger snap crust

1¾ cups gingersnap cookies, crushed
¼ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted

For lime pie filling

1 can (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup lime juice, freshly squeezed
2 tablespoons lime zest, plus more for garnish

DIRECTIONS

Preheat oven to 350°F.

In a large bowl, whisk together crushed gingersnap cookies, brown sugar, flour, and salt. Add butter, and stir until mixture is well combined.

Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Place pie plate on a baking sheet, and bake until crust is set, about 10 minutes. Once out of oven, let cool completely.

Lower oven to 325°F.

In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.

Bake until the center is set, but still has slight movement, 15 to 17 minutes. Let cool completely on a wire rack.

Lime Scented Rice Pudding With Fresh Mangoes

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

2 ½  quarts whole milk
2 cups short-grain white rice (14 ounces)
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split and seeds scraped
1 ¼ cups sugar
½ cup heavy cream
Finely grated zest of 1 lime
6 ripe mangoes—peeled, pit removed and cut into 1-inch cubes
¼ cup mint leaves, chopped

PREPARATION

In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.  Before serving, add mint.

Make Ahead
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature

Limeade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lime sugar syrup, recipe below (see note*)
2 tablespoons lime zest
½ cup lime juice (10 to 15 juicy limes)
7 cups water

PREPARATION

In a half gallon pitcher combine lime sugar syrup, lime zest, lime juice, and water, stir well.
Serve over ice with lime wedge.

Lime Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lime zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lime zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Limoncello Mint Granita

April 20th, 2011 § 0 comments § permalink

Makes about 3 cups of granita

Ingredients

1 cup lemon sugar syrup (recipe follows)
½ cup limoncello
¼ cup fresh mint, chopped fine

Directions

Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Sugar Syrup

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest

Directions

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Limoncello Mint  Granita

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 cup lemon sugar syrup, recipe below
½ cup Limoncello
2 tablespoons fresh mint, finely chopped

PREPARATION

Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.  Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon sugar syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Linguini with Sardines and Meyer Lemon Gremolata

March 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

16 ounces linguini, cooked
Olive oil
4 cloves garlic, chopped fine
1 shallot, chopped fine
1 teaspoon red chili flakes
1 tablespoon meyer lemon zest
2 tablespoons fresh parsley, chopped fine
½ cup meyer lemon slices, chopped small
2 cans sardines packed in oil, drained and oil reserved
¼ cup white wine
Bread crumbs (for garnish)
Herbed Germolata (recipe follows)

Directions

In a large skillet heat olive oil and sardine oil until a medium high heat is present. Add the garlic and shallots, lemon zest and red chili flakes and cook until the garlic begins to brown or about 4 minutes. Add the parsley and the meyer lemon pieces and sauté a few more minutes. Add the sardines and mix well and cook about 1-2 minutes. Add the wine and stir, allow to come to a boil and reducing heat to simmer and simmer uncovered for 3 minutes. Add the pasta and mix well, take off heat. Serve with bread crumbs and Gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest (meyer lemon)
1 teaspoon maldon salt
½ teaspoon red chili flakes
½ cup parmesan cheese, grated (optional)

Directions

In a small mixing bowl combine all ingredients and mix well.

Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

September 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges

Directions

First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups

Ingredients

½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt

Directions

Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Lobster, Tomato Corn Pies with Corn Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 15 pies

Ingredients

1 medium shallot
2 cups lobster meat, cooked
2 cups fresh corn kernels
1 cup tomatoes, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon pepper
Savory Pie Dough
1 egg beaten
Coarse Salt

Directions

Pre-heat oven to 375°F. In a large bowl mix together shallot, lobster, corn, tomatoes and herbs, mix well and season with salt and pepper. Roll out the pie dough and cut into 15 circles about 8 inches in diameter. Place about a 3 tablespoons of the filling in the center of the dough, and fold then empanada style by rolling from one side to the other. Brush with the beaten egg and place in the oven and bake for 20 minutes or until golden brown. Remove from oven and sprinkle with coarse salt.

Sweet Corn Aioli

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender of food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not toatlly smooth. The sauce should be creamy with bits of corn.

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

Lovage Cream Potato Salad

October 13th, 2009 § 0 comments § permalink

Makes 6 servings.

INGREDIENTS

3 c cubed cooked potatoes
1 c  chopped radishes
1 c chopped celry
½ c chopped red onions
½ c chopped carrots
¼ c chopped dill
½ c chopped lovage
1 c crème fresh
Juice of 1 lemon
1 T  FreshGrated horseradish
1 tsp mustard seeds
1 tsp celry seeds
3 T champagne vinegar
Salt/pepper
paprika

PREPARATION

In a small mixing bowl mix dill, lovage, crème fresh,mustard, mustard sees, celery seeds, vinegar and salt and pepper.  In another large mixing bowl mix all potatoes and vegetables.  Mix together with dressing and sprinkle with paprika for garnish.

Luccan Farro Soup

December 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Olive oil
1/2 cup pancetta, chopped fine
1 medium yellow onion
2 cloves garlic, chopped fine
3 stalks celery, sliced thin
1 small leek, thinly sliced
1 medium carrot, chopped fine
1 cup tomatoes, chopped
1 cup farro, cooked
11/2 cups white beans, cooked
2 cups hearty vegetable stock
3 teaspoons salt 
2 teaspoons black pepper
1/4 cup fresh basil, chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons fresh sage, chopped fine
Pecorino Romano

Directions

In a large soup pot heat up a bit of oil to medium high heast, covering the bottom of the pan. Add the pancetta, yellow onions, and garlic and saute a few minutes. Add the celery, leek and carrots and continue to saute for about 3 minutes. Add the tomatoes, the farro and the white beans and add the vegetable stock. Bring to a boil and reduce temperature to medium low and cook for about 20 minutes or until the vegetables and farro are tender. Season with salt and pepper and add the herbs. Turn the pot off and let stand for 10 minutes. Serve garnished with freshly grated Pecorino Romano!

My Darling Lemon Thyme

April 9th, 2012 § 0 comments § permalink

©Brendan Casey, Quarter Bar, South Slope Brooklyn

Ingredients

1½ ounce gin (New York Distilling Company-Dorothy Parker)
½ ounce Carpano Antica Vermouth
2 drops of lavender infused green chartreuse*
½ ounce lemon thyme
½ ounce lemon thyme brown sugar syrup*
Lemon peel

Directions

Add all the ingredients into a shaker filled with ice and double strain into a chilled coupe or martini style glass. Garnish with a large lemon peel, releasing the oils over the cocktail before submerging it into the glass.

*Lavender Infused Green Chartreuse – Combine in a small mason jar 2 ounces of green chartreuse with 1 teaspoon of dried lavender flowers. Seal the jar and let infuse for 3 days, shaking once per day. Strain out the lavender flowers prior to use.

*Lemon Thyme Brown Sugar Syrup – Combine 1 part organic brown sugar, 1 part water and a large handful or bunch of lemon thyme in medium sauce pan and bring to a boil while stirring. Let boil for about 5 minutes in total taking it on and off the heat the entire time. Cool, strain and bottle.

ORGANIC LOCAL RICOTTA CHEESE + ORGANIC VEGGIES FROM EARLS = BEST ORGANIC VEGGIE RICOTTA LASAGNA!

March 6th, 2015 § 0 comments § permalink


earl_logo_blog


Enjoy this recipe inspired by the connection  two organic and sustainable food folks have made!

Ingredients

Olive oil
4 cloves organic garlic, chopped fine
2 medium organic yellow, onions, chopped small
2 medium organic carrots, chopped small
2 medium organic green zucchini, chopped small
1 cup organic broccoli florets, cut super small
8 medium organic plum tomatoes, chopped small
¼ cup fresh organic basil, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic parsley, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic marjoram, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic oregano, chopped fine (2 tablespoons reserved)
2 cups organic tomato sauce, canned
½ cup organic red table wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh  organic spinach
3 cups  fresh ricotta (Bellwether Farms Whole Milk Jersey Ricotta)
2 eggs
2 teaspoons freshly ground nutmeg
1 ½ cups parmesan cheese, grated
1 cups fresh mozzarella, sliced thin

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and sauté a few more minutes.  Next add the tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end).  Allow to cook about twenty minutes, cooking down the tomatoes.  Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 30 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a mixing bowl combine the ricotta, nut meg and eggs and mix well.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then

gently spoon some of the ricotta mixture over the spinach (small dollops, over the layer about 1-1/2 inches apart.  Add a thin layer of warm sauce, making sure to move it around and melt the ricotta, making the layer even and consistent in sauce and ricotta.  Sprinkle a layer of parmesan cheese on top of the tomato sauce layer. Repeat the steps and make about 3-4 layers.  For the top, add a layer of noodles and a “glossing of sauce” just to moisten the noodles.  Cover with fresh slices of mozzarella and the reaming chopped fresh herbs.  Then sprinkle it with a thin layer of the grated parmesan.  Season with salt and pepper again.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty and lightly brown. Allow the lasagna to sit and rest about 20-30  minutes before serving. ( this will settled the lasagna and make cutting and serving easier!

Featured Earls Organic Growers: Covilli Zucchini, Jacobs Farms Herbs, La Colline Broccoli, Earthbound Farms Spinach

Earls Organic Produce, promotes organic agriculture and sustainable food trade while cultivating enduring partnerships with growers, producers and customers alike. Earls seeks to educate, excite and evoke passion for the organic culture and continually evolve.  An authentic passion for food and pure, fertile soil together fostered what has become the leading regional distributor of organic produce in the San Francisco Bay area, connecting like minded food conscious folks.

Bellwether Farms, located in the rolling hills of the Sonoma County Coast, the farm is located a few miles from the ocean, near Tamales & Bodega Bays.  The region is well known for mild temperatures and coastal fog.  With the absence of any heat stresses, the region is quintessential in it’s Shangri-La conditions for making exemplary cheese!

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Quick Preserved Lemons

February 24th, 2011 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

10 lemons, scrubbed of wax
2 tablespoon kosher salt
4 tablespoons sugar

DIRECTIONS

Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

Roasted and Herb Crusted Lamb Loin

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons Dijon mustard
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons cumin
¼ teaspoons salt
3 tablespoons canola oil
1 (4 pounds) boneless lamb leg roast, tied

DIRECTIONS

Preheat oven to 425°F.

In a small bowl, combine mustard, garlic, herbs, cumin and salt. Set aside.
In a large sauté pan, over high heat, add canola oil. Add lamb and brown on all sides. Remove from pan and smear the top of roast with mustard and herb mixture.

Put lamb on a rack in a roasting pan and cook for (20 minutes per pound) 1 hour and 20 minutes, or until a meat thermometer registers 130°F for medium-rare or 140°F for medium. Transfer lamb to a cutting board and let stand 10 minutes.

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream

PREPARATION

To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Slow Roasted Madras Leg of Lamb

September 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
1 4-5 pound leg of lamb trimmed, bone in
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Take out the onion mixture and set aside. Place a bit more oil in the pan and season the leg of lamb with salt, pepper and the curry mix, making sure it is evenly coated. Add the leg of lamb to the Dutch oven and brown on all sides. Remove leg of lamb from pan. Add back the onion mixture and mix well. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Place the leg of lamb back in the pan and place in a preheated oven (450°F) covered for 15 minutes. Turn the heat down to 350°F and stir and place back in the oven. Remove every fifteen minutes to stir and turn the leg over. Roast for a total of about 1½-2 hours or until the meat is tender and falling off the bone. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Spiced Mini Lamb Burgers with Lemon Aioli

December 16th, 2011 § 0 comments § permalink

Serves 4

Lemon Aioli

Ingredients

1 raw extra-large egg yolk
½ tablespoon Dijon mustard
Juice of 1 lemon
1½ cups lemon zest
1 teaspoon chopped thyme
Salt to taste
Freshly ground pepper

Directions

In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth.
Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.

Lamb Burgers

Ingredients

1½ pounds ground lamb
½ small onion, minced (¼ cup)
1 tablespoon ground cumin
1 teaspoon coriander
4-5 whole peppercorns
½ habañero or jalapeño pepper, seeded
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1 teaspoon of fresh ginger, grated
1 teaspoon cayenne pepper
1 teaspoon white wine vinegar
Kosher salt, to taste
Mini hamburger buns

Directions

Preheat oven to 400°F.
In a small sauté pan toast cumin, coriander and peppercorns over low heat till spices are fragrant, approximately 5-7 minutes.
Add spices to a spice blender and grind to fine powder.
Add lamb, ground spices, chopped habaño, mint, cilantro, garlic, ginger, cayenne, white wine vinegar, and salt.
Gently use hands to combine mixture. Take care not to overowork the meat.
Shape the meat mixture into 16 patties about 2¼ inch in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.
Place the mini burgers on a nonstick baking sheet and bake about 7-10 minutes, or until evenly and well browned.
Serve burgers with aioli on bun.

©Recipe by Palak Patel

Sweet Corn Aioli Lobster Rolls

July 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 ½ pounds lobster meat, cooked, large chucks and cold
½ cup sweet corn kernels
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
Juice of 1 lemon
½ -3/4 cup sweet corn lemon aioli (recipe follows)
Hot Dog buns

Directions

In a mixing bowl combine the lobster meat, corn and fresh herbs and toss together well. Season with salt and drizzle lemon juice all over. Mix in the lemon juice and let stand for a few minutes. Dress to desired consistency with the sweet corn lemon aioli and serve on hot dog buns.

Sweet Corn Aioli
Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

The Lavender Beet

April 23rd, 2012 § 0 comments § permalink

080

1 ounces of vodka
½ ounce lillet blanc
1 ounce lavender beet syrup*
¼ ounce fresh orange juice
½ ounce lemon juice
Orange Peel
Lavender Flower

In a shaker filled with ice, combine the vodka, lillet, beet syrup and citrus juice and shake gently until the mixture gets cold.  Strain into a low ball glass with just a few ice cubes.  Garnish with an orange peel (releasing the oils around the rim of the glass first) and a few lavender petals.

*Lavender Beet Syrup-In a saucepan combine 1 cup sugar, 1 cup water, 1 beet (chopped fine) 2 tablespoons orange zest, 2 tablespoons lavender flowers and ¼ cup orange juice.  Bring the mixture to a boil and then reduce heat and simmer for about  7 minutes.  Take off heat and allow to cool completely, strain and chill.

Warm Lentil Salad with Coconut and Tomato

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut (optional)
1 small tomato, chopped
1 cup split peas or lentils simmered in water to cover until tender, and drained
Juice of ½ lemon
¼ cup chopped fresh cilantro

DIRECTIONS

Combine the oil, the mustard seeds (if using), and yellow split peas in a large, heavy-bottomed saucepan or casserole dish over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)

Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

Add the dried chiles, curry leaves, and asafetida (if using), and cook, stirring, about 1 minute. (Stand back when using the curry leaves; they spit when they hit the oil.)

Add the fresh chile, onion, and salt, and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato, and cook, stirring, about 1 minute. Add the cooked lentils, lemon juice, and cilantro, and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl, and serve warm or at room temperature.

© Recipe Property of Suvir Saran

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes

DIRECTIONS

Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

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