Tag Archives: lemon

Bloody Mary Chicken

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This recipe could not be easier. BUT it requires a secret ingredient that you can only buy at the Spice and Tea Exchange. It is a Bloody Mary Spice Blend. One of the many blends I make at work. It contains just about every thing you need to make a good Bloody Mary except the tomato juice and vodka. Here is a list of the ingredients (all of which you can also buy separately at our store): black pepper, sea salt, celery seed, garlic, horseradish powder, Worcestershire powder & tomato powder. By utilizing this unique blend of spices, herbs and concentrated powders you can make a fast and easy dinner, in fact I gave my husband the directions and he did the marinade while I was at work. When I got home, I just tossed a salad, grilled the chicken, mashed some sweet potatoes, drizzled them with maple syrup and added some of my Cognac Cranberry Compote.

Ingredients: 

2 Tablespoons STE Bloody Mary Blend

Juice and Zest of one lemon (I used Meyers from my tree)

1/4 cup Olive Oil (I used smoked olive oil that I make myself)

2 boneless skinless chicken breast halves

Method: 

Mix together the first three ingredients, put the chicken in a zip lock plastic bag, pour the marinade in. Allow to marinate for 6-8 hours in the refrigerator. Preheat your grill and then grill the chicken till the interior reaches 165 degrees. Remove, cover with foil and allow to rest for 5 minutes. Serve and smile!

Individual Cheese Soufflés

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I like to serve soufflés  in individual dishes. This recipe makes two generous soufflés. I used ramekins that are 5″ across. For dinner parties I like to double this recipe and use smaller ramekins. I served the soufflés with a sauteed chicken breast and brandied cranberry sauce. They would be equally good with a large herb salad. Fresh eggs are important in this recipe. Contrary to rumors, soufflés are actually very easy to make as long as you follow the instructions and do not open the oven while cooking. I also use a ceramic oven liner that retains heat and makes for even baking. Have fun with this!

 Individual Cheese Soufflés

  • 1 teaspoon of Piment d’Espelette (optional; you may find this favorite seasoning of mine difficult to find)
  • 3/4 cup finely grated aged Parmigiano-Reggiano cheese, plus 1/4 cup for topping (used the food processor with blade for grating the cheese)
  • 1 tablespoon unsalted butter, at room temperature and more for coating the ramekins
  •  2 tablespoons all-purpose/plain flour
  •  1/2 of a nutmeg, freshly grated
  •  3/4 teaspoons sea salt
  • 3/4 cup whole milk
  • 1 garlic clove, minced
  •  1 cup finely grated semi-hard cheese such as Comté Manchego, Gruyère. I used Comté and did the food processor method for both the Comté and the Parm (but do make sure that there are no large lumps)
  •  3 large very fresh eggs, separated + one extra white.
  • 1 tsp freshly squeezed lemon juice (I used Meyer lemons, they are my favorite and my tree is loaded)

 

Preheat the oven to 375˚F with a rack in the middle of the oven. Butter ramekins sprinkle with Parmigiano-Reggiano to coat completely all the way to the top. Shake any excess cheese out into a bowl. Place the molds in the freezer to chill.

Melt the 1 tablespoon butter in a medium saucepan over low heat. Whisk in the Piment d’Espelette , flour, nutmeg, and salt; whisking constantly, cook the flour without browning, about 5 minutes. Whisk in the milk and garlic and continue to cook, whisking, at a low simmer until the mixture is smooth and thick like pudding, about 5 minutes.

Stir in the Comté and any Parmigiano-Reggiano left over from coating the molds and cook, stirring, until the cheese melts. Remove from the heat and stir in the egg yolks, one at a time. Continue stirring vigorously with a rubber spatula to cool.

Whisk the egg whites and lemon juice in a clean bowl. I use my Kitchen Aid Stand Mixer with the  beater on medium-high until they just hold a soft peak. * DO NOT not over-whip the whites, which would give your soufflé a cloudy instead of creamy consistency.

Fold one-fourth of the egg whites into the cheese mixture with a rubber spatula, carefully turning the bowl and mixing gently until the whites are streaked throughout. Add the remaining whites and fold in but don’t overmix, which can deflate the whites.

Transfer the batter to the chilled mold and scatter the remaining  Parmigiano-Reggiano over the top. Place the dish on a baking sheet/tray and set in the oven, decrease the oven temperature to 325˚F/ 165°C/, and bake until the soufflé is golden, puffed, and set but just a touch wobbly inside, 30 to 40 minutes. Serve immediately. After a few minutes a slight deflation is normal, this is why they must be served immediately for the most impact. Enjoy!

Pesto: Summer’s Gift

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There are few things that can compare to home made pesto. It evokes the essence of the garden, all of that basil and garlic… but it also has a richness and depth because of very good olive oil, lots of Parmigiano Reggiano and most importantly pine nuts and pistachios! As my basil plants dictate (it takes ARMFULLS of basil), I make a big batch and freeze it. It does keep well in the refrigerator too, at least 6 weeks.  I never use a recipe, but I paid attention this time to the amounts so you too could make some of the best “green sauce” in the world. If you have a smaller amount of basil, you can divide this recipe. Just remember to taste the pesto for balance and seasonings. It should have a little tang to it and also be rich and slightly crunchy. Some people use other nuts, such as walnuts, but I promise nothing can compare with the combination of pine nuts and pistachios. The are expensive, but really worth it in this instance. And a little pesto can go a long way too! 

Ingredients:  

1 1/2 cups pine nuts

1 1/2 cups pistachios

16 cups of basil leaves and flowers if you have them. I sometimes add parsley and arugula to the mix, but the predominate flavor needs to be basil. 

Zest and juice of three large lemons

3 heads (not teeth, full heads) of garlic, skinned and cut into chunks

1 1/2 -2 cups of good olive oil you judge when the consistency is ideal

2 tablespoons smoked sea salt (non smoked is fine too)

3 tablespoons fresh cracked pepper

1 tablespoon raw sugar

1-2 tablespoons crushed red pepper

3 cups freshly grated Parmigiano Reggiano (you can do this in the food processor ahead)

 

You will need a food processor for this. If you do not have one, a blender works, but you will have to do it in smaller batches. I have a very large Cusinart, so I do a big batch at one time. 

Method: 

Get all ingredients in place. Toast the nuts in a dry skillet. Do not crowd them too much. I did two batches for this recipe. 

While the nuts are cooling, fill the processor bowl with basil, slightly packed, but not too tight. You should have some basil left over, this will go in after the first part is ground. 

Add the salt, pepper, red pepper, 1 cup of olive oil, garlic, all of the lemon zest and juice. Pulse till the basil is reduced in volume, add the rest of the basil and more oil. The oil and the lemon juice allow the basil to be ground down into a paste. The lemon juice is used for flavor, but also to keep the pesto bright green. Add all of the nuts and process again, adding olive oil as needed to make the paste. Add the cheese and more olive oil as needed. It should be a thick paste, but one that easily drops from a spoon. Once you have it all ground up, taste, add more seasoning if you need it. 

Freeze in containers the size that you are likely to be using it. I find that about 1 cup servings are good for two people. This is great on pasta, pizza, fresh mozzarella, ricotta, crostini, chicken, steak and even on scrambled eggs.  I also like to dip bread sticks in it. However, my favorite way to eat it is over pasta. 

Avgolemono Soup (Greek Egg and Meyer Lemon Soup with Rice)

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In just 30 minutes you can whip this amazingly flavorful soup up. It is good hot or chilled. I served it with Spanakopita (click for the recipe).

INGREDIENTS 

3 cups chicken stock (homemade preferred) if you are using box stock or broth, simmer it down and reduce it by half (this means you need twice as much)

1/4 cup rice or orzo (optional, but I like it)

4 egg yolks

2 egg whites

Freshly squeezed juice of 4 Meyer lemons (if using another type of lemon, use one less)

1/4 teaspoon sea salt

2 tablespoons minced dill, mint, chives or fennel

Lemon zest from one lemon

One thin lemon slice for each serving

METHOD

  • Add rice or orzo to the chicken stock, bring to a boil and reduce to a simmer till rice (20 minutes) or pasta (10 minutes) is cooked once cooked add 1/2 of the lemon juice
  • Put egg whites in a container to be whipped (I use a stick blender with a whip attachment, but you can use a food processor or hand mixer to whip the whites)
  • Place yolks in a mixing bowl
  • Whisk 1/2 cup of the hot chicken stock/rice into yolks until well blended, then add the remaining stock/rice mixture stirring till blended
  • Whip the egg whites until soft peaks form
  • Marry 1/2 cup of the stock/rice/yolk mixture to the egg whites, then fold that mixture into the stock/rice/yolk being careful not to deflate.
  • Taste for salt and lemon juice, adding more as needed. Ladle into warm bowls (or allow to chill and serve in stemmed glasses), sprinkle with herbs and lemon zest and add one lemon slice.

    Yield: 4 to 6 servings. This does keep well in a covered container, but should be used in 1-2 days and be very careful when re-heating not to allow it to boil.