Tag Archives: lemon

Diana Henry’s Lemon & Lavender Cake

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  • Unsalted butter, for the cake pan
  • 1 1/2 cups granulated sugar809a9372-ad53-45c8-8fbf-e7423c960594-2016-0910_lemon-lavender-cake_james-ransom-132
  • 3/4 tablespoon edible dried lavender
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4t easpoon salt
  • 2 large eggs, lightly beaten
  • 1cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners’ sugar, to dust
  • Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
  • Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
  • Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.

 

Original Plum Torte NY times

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  • ¾ to 14torte-web-master768-v21 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 24 halves pitted purple plums
  • Sugar, lemon juice and cinnamon, for topping
  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

 

Kimchi Potato Salad

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hero-v_kimchi-potatosalad_99871 pound Yukon potatoes, peeled
5 eggs

For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
For garnish:
Scallions, sliced, green parts
Black sesame seeds

  • Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
  • When the water is boiling, carefully add in 3 eggs to the sauce pot.
  • Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
  • For the dressing, combine all the ingredients together and set aside.
  • Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
  • Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
  • Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
  • Garnish with sliced scallions and black sesame seeds.
  • Serve immediately or refrigerate in an airtight container for 3-4 days.

 

Grilled Swordfish Steaks with Basil-Caper Butter from food & wine

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  • download6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.

 

Swordfish with lemon-garlic sauce

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swordfishFor the lemon-garlic sauce

  • 1 tablespoons butter
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup white wine
  • Grated zest from 1 lemon
  • 1 tbsp capers
  • 1 tablespoons lemon juice
  • 1 tablespoons parsley for garnish, snipped or cut into small pieces

Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.

Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.

Make the lemon-garlic sauce

You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.

1.  Add the butter and olive oil to a small skillet, and melt over low heat. 

Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers.  Set aside until the fish is done.

2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.

3.  Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan!  Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Pour over the swordfish, and garnish with the parsley.

Serving suggestions

Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread. 

Green Goddess salad dressing from thewoksoflife.com

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1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons chopped tarragon
1 tablespoon chopped dill
1/4 cup chopped green onions
3 tablespoons chopped chives
2 tablespoons chopped parsley
3 tablespoons chopped basil
2 anchovy fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth.

Israeli coucous salad

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18recipehealth-master675For the Lemon-Dill Vinaigrette

  • 1 large lemon, juice of
  • ⅓ cup extra virgin olive oil
  • 1 tsp dill weed
  • 1 tsp garlic powder
  • salt and pepper 

For the Israeli Couscous

  • 2 cups Israeli couscous (Pearl couscous)
  • Olive oil
  • Water
  • 2 cups grape tomatoes, halved
  • ⅓ cup finely chopped red onions
  • ½ English cucumber, finely chopped
  • ½ cup good pitted kalamta olives
  • 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
  • 10 mini fresh mozzarella balls (or 1 cup chopped fresh mozzarella), optional
  1. To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
  2. In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
  3. In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
  4. Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

Angel Hair Pasta with Flash-Sautéed Fresh Cherry Tomato Sauce, Tuna, and Green Olives

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    • Kosher saltangelhair_0
    • 1 lb/455 g angel hair pasta
    • 2 1/2 cups/600 ml Flash-Sautéed Fresh Cherry Tomato Sauce, heated
    • Two 6-oz/170-g cans good-quality tuna packed in oil, drained and flaked
    • 1/2 cup/55 g pitted green olives such as Lucques or Castelvetrano
    • 1 tbsp rinsed capers
    • 1/4 cup/10 g chopped fresh flat-leaf parsley, or other fresh herbs as you like

Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions). Just before the pasta is ready, scoop out about ½ cup/120 ml of the cooking water and set aside. Drain the pasta.

Return the pasta to the pot over medium heat. Add the tomato sauce and toss to coat evenly. Fold in the tuna, olives, and capers, and then fold in a few spoonfuls of reserved pasta water to create a nice saucy consistency.

Divide the pasta among warmed pasta bowls and sprinkle with the parsley. Serve right away.

Flash-Sautéed Fresh Cherry Tomato Sauce

    • 3 tbsp extra-virgin olive oil
    • 2 tbsp minced, seeded jalapeño, serrano, or other fresh hot chile or pepperoncino
    • Kosher salt
    • 5 cups/800 g ripe cherry tomatoes, stemmed and halved if large
    • 1 clove garlic, minced
    • 1 tsp lightly packed finely grated lemon zest
    • 1 tsp fresh lemon juice, plus more if needed
    • 3 tbsp chopped fresh flat-leaf parsley, basil, mint, or a mixture
    • 1 tsp unsalted butter

In a large sauté pan, heat the oil over medium-high heat. Add the chile and 1/2 tsp salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the parsley and butter, and swirl the pan to blend them into the sauce. Taste and balance the seasoning with salt and lemon juice if needed. Serve right away.

Storage: This sauce loses its vibrancy after a few hours, so use it as soon as possible after making it.

Quick Change: Add 1 tbsp drained capers or chopped, pitted green olives with the garlic.

 

best crab cakes

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imagesnote: I made 7 cakes, one was small.  I cooked two cakes and used about 2 tbsp butter and a splash of olive oil

1/4 cup panko
1 large egg — lightly beaten
1-2 tablespoon milk
2 teaspoons Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce
1 tbsp minced parsley
3 tbsp mayo
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
olive oil
2 scallions — thinly sliced–optional, I did not use

Mix 1/4 cup panko, and milk to cover in a small bowl let sit for a few minutes. In a medium bowl, whisk the Worcestershire sauce, egg ,mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture and parsley. Shape into 6-8 patties and refrigerate 30 minutes.

sauté in olive oil

-or-

this is the best Melt butter into baking pan of your choice. Form 4 to 6 crab cakes and place into baking pan put in oven at 400. After 10 minutes open oven, tilt pan to accumulate melted butter, and baste crab cakes with butter. Close oven, cook 10 more minutes, baste and repeat until top of cakes are golden brown. Approximate cooking time is 18-25 minutes

Roasted Cauliflower ‘Steaks’

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1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
3144420salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more. Sprinkle with parsley and serve