Preserved Lemons

Last fall I made a chicken & couscous recipe that called for preserved lemon. I had never heard of that ingredient so I made the trek down to Whole Foods and paid way too much for a jar. It added a brightness and unexpected flavor to the dis my interest was piqued. 

A couple of months ago, I saw an article about how to preserve your own lemons. This lead me down a rabbit trail of research and much joy when I found out that this method is easy and requires no special canning equipment and is soooo much cheaper than purchasing from specialty stores.

---

Here are a few links to recipes that utilize preserved lemons:

ONE POT CHICKEN  |  RICE BOWL  |  LEG OF LAMB  |  QUINOA

---

Preserved Lemons

This is a great preserving recipe because it requires no special canning equipment. When incorporating into a recipe, make sure to rinse the lemon first to avoid over-salting your dish.

INGREDIENTS

4-5 meyer lemons
8oz glass jar with lid
coarse salt
distilled water

INSTRUCTIONS

1. Sterilize your jar & wash lemons. To sterilize, Bring a large pot of water to boil and submerge your jar and lid for a minute. Let air dry. Drying with a towel may incorporate unwanted bacteria.
2. Cut the ends off of your lemons, and quarter, careful to not cut all the way through, leaving one end in tact.
3. Place 1t salt in the bottom of your jar, and 1t inside the cuts of your first lemon. Squeeze lemon into the jar so you start extracting the juice. Place lemon into jar cut side down and press down with end of spoon. Top with 1t salt. Repeat process until jar is full.
4. Fill any remaining space with distilled water or additional lemon juice.
5. Let stand for 4 days in a cool dry place away from direct sunlight. After day 4, transfer to fridge.
6. After the first week, you can incorporate any additional herbs / spice such as dried red chilli, thyme, oregano, bay leaf, coriander, star anise, cinnamon sticks etc. 
7. Lemons are ready after 4 weeks.

original method found here

Melon Three Ways

This past week I have redeemed popsicles for myself *thanks to Leah* who let me use these actually cute molds. Last year's cookie butter key lime pops were incredibly delicious, but the mold shape left much to be desired. No one wants to be even more self conscious while eating a drippy pop. Because of that I didn't end up photographing any of them. AIN'T NOBODY WANNA SEE THAT, MK? 

Revelation aside, I did another collaboration with Sprouts to contribute to their product website. The theme was #melonmania and since I actually am a melon maniac, doing just one melon recipe wasn't enough. So ... here are three for you, perfect for any warm summer gathering

---

Boozy Melon & Coconut Cream Pops

This pop is the perfect two in one for a warm day. The fruity cantaloupe is brisk and refreshing, and the creamy vanilla base satisfies that ice cream craving. The rum is optional and if you do want to add it, you can experiment with how little or much you want to incorporate.

Ingredients

2 (13.5 oz) cans sprouts coconut cream
1 vanilla bean, seeded
¾c Rum
1 cantaloupes
3T sugar
popsicle molds of choice

Instructions

1. To seed vanilla bean, cut in half lengthwise. Turn knife over, and with the dull edge, scrape the seeds out of the bean. Reserve in a small bowl.

2. In a small saucepan over medium heat, bring rum, sugar, and 1 can of Sprouts Coconut cream plus just the cream (not liquid) from the second can to a simmer. Simmer on low for about 5 minutes. Whisk in vanilla bean off heat and set aside to cool.

3. While cream mixture is cooling, seed one cantaloupe and cut into slices, reserving ¼ cup to set aside. Blend all but ¼ cup until mixture has no chunks and is completely smooth. This may take a minute or two.

4. Pour melon mixture into popsicle molds, filling about ⅔ of the way. Place molds in freezer for 30 minutes.

5. While molds are freezing, dice the remaining ¼ cup of cantaloupe into small pieces.

6. After cantaloupe mixture has cooled, remove molds from the freezer, and fill with a few cantaloupe pieces. Fill remaining molds with coconut cream mixture, place your popsicle sticks, and freeze for 4-6 hours.

*PS Full disclosure, the next pop in my arsenal is going a straight up boozy coconut cream pop. So go that direction and fill up the whole pop with the cream if ya fancy* 

---

Savory Melon Salad

One of my favorite things about summer is the ripe melons that come along with it. I have been known to devour a watermelon in under two days, so this salad is one that I absolutely crave. Using basil instead of mint, which is traditionally paired with watermelon, makes this dish especially flavorful.

Ingredients

1/2 shallot, minced
2 limes, juiced
1t sprouts honey
1T sprouts EVOO
3c watermelon, cut into cubes
1c cucumber, sliced
1T fresh basil, julienned
¼c feta

Instructions

1. Combine minced shallots, lime juice, Sprouts honey, and Sprouts EVOO into a small bowl and whisk until combined, set aside.
2. Place watermelon, cucumber, basil, and feta into a large bowl.
3. Toss watermelon mixture with dressing & serve immediately.

---

Melon with Prosciutto & Balsamic Glaze

This classic Italian appetizer is a savory yet sweet combination that is a great for a hot summer day. It’s definitely a dish that will turn a head or two.

Ingredients

1c sprouts balsamic vinegar
1T sugar
½ ripe honeydew, sliced
4-6 slices prosciutto

Instructions

1. About 90 minutes before preparing the melon, combine Sprouts Balsamic & sugar into a small saucepan and bring to a boil. Reduce heat and simmer until reduced by approximately ⅔, about 10 minutes. It will become thick and viscous. Let cool for about an hour.
2. When ready to serve, wrap each slice of Honeydew with one piece of prosciutto. Drizzle with cooled balsamic reduction and serve immediately.

Bucatini with Peas & Lemon

Denver is in bloom, leaves are green, the sun shines till 8 PM, and the snow on the mountain peaks are receding. There is no better time to enjoy time a dinner outside. Elle moved to Denver just a couple of weeks ago, and I love seeing friends from different circles of life connect. I think there will be many more dinners like this in the coming months. 

Lane provided wine pairings with the help of Joy Wine & Spirits that went perfectly with our meal and has the red wine drinkers questioning their loyalties.

---

Toasted Sourdough w Burrata
& Carrot Top Pesto

New to Sourdough? You can follow along to make your own here, or purchase from your local bakery. Serves 4-6.

Ingredients

1/2 loaf sourdough
1 recipe carrot top pesto
1 package burrata

Instructions

1. Slice sourdough into 1/2" thick pieces. Drizzle with olive oil and bake at 400 degrees for about 5 minutes.
2. Serve on platter with burrata topped with carrot top pesto.

---

---

Summer Pasta with Lemons & Peas

Ingredients

1 package bucatini
2T EVOO
1c fresh or frozen peas, thawed
2 garlic cloves, minced
1 medium shallot, minced
1/2 lemon, sliced
1/2 lemon, cut into wedges
1/4t freshly ground black pepper
1/4c cream
2T unsalted butter
1c grated parmesan
1T tarragon, minced
1T thyme, minced
 

Instructions

1. Bring salted water to a boil and cook pasta until al dente, reserving 1c pasta water before draining.
2. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, shallot, lemon slices and pepper. Cook, stirring, for 1 minute. Add 1/4c cream & scant cup pasta water and simmer until reduced and beginning to thicken, about 10 minutes. Add peas for the last 2 minutes of cooking. 
3. Toss sauce mixture with pasta over low heat, until sauce completely thickens and coats the pasta. Remove from heat and add butter, Parmesan, herbs, and salt and pepper, stirring until combined. 
4. Serve with lemon wedges.

Rhubarb Pull Apart Bread

I've never gotten around to baking with rhubarb because of that one time in elementary school when I learned that it could be poisonous. I think my 4th grade brain just shut off the thought of rhubarb with "NOPE!" and didn't listen to the "but only the leaves" part. So here I am at the ripe age of 27, just using rhubarb for the first time. 

This recipe is an extremely slight adaptation from this recipe for cinnamon sugar pull apart bread by Joy the Baker. The only variation is the addition of rhubarb. Dice one stalk and sprinkle it in when you load the dough up with cinnamon sugar. Its a great addition to the flavor profile, providing just a bite of tartness.

Sweet and Savory Bruschetta

Spring is just beginning to rear is lovely head on a consistent basis in these parts. It makes me want to bike everywhere and throw open all of the windows to bask in the sunshine. And perhaps because this dish is served best on a patio amongst friends, this change of season has me craving bruschetta ... in an unstoppable way.

The tomato version calls for basil chiffonade, which you can learn about here and a balsamic reduction that you can totally make yourself. And if you want to know the secret to ricotta that doesn't seem store bought, check out this tip.

Balsamic Reduction

You can always get the bottled reduction if you want to spend the cash. 

Ingredients

1c balsamic vinegar
1T sugar

Instructions

1. Bring vinegar and sugar to a boil in a sauce pan, stirring frequently so no sugar burns to the bottom of the pan.
2. Reduce to low and simmer, stirring occasionally, for about 20-30 minutes, until it is reduced by half.
3. Let cool in separate bowl. Voila. 

---

Tomato Bruschetta

Serves 4 - 8 depending on the size of your bread slices. You can substitute the sourdough for any type of baguette from your local bakery.

Ingredients

1c diced tomatoes
2T basil, chiffonade
4 1/2 slices of sourdough
1/4c ricotta
salt & pepper
balsamic reduction
olive oil

Instructions

1. Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster. 
2. Cut garlic clove in half and rub on top side of each piece of toasted bread. 
3. Combine 1/4c ricotta with 1T basil, 1/4t pepper and a dash of salt. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version. 
4. Dice tomatoes and combine with 3T balsamic reduction and 1T olive oil. Reserve the rest of balsamic for garnish. 
5. Spread ricotta mixture on each piece of toasted bread, top with tomato, and drizzle balsamic on top for the finishing touch.

Pear Bruschetta

This mixture is just mildly sweet and pairs perfectly with the crunch
of the toasted sourdough.

Inrgredients

2t apricot preserve
1/4c ricotta
1 pear, diced
1T lemon juice
1t sugar
1t olive oil
2t mint, chopped
1t balsamic reduction + more for drizzling

Instructions

1. Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster. 
2. Mix 2t apricot reserve with 1/4c ricotta, set aside. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version. 
3. Dice pears and combine with olive oil, lemon juice, 1t balsamic reduction, sugar and mint.
4. Spread ricotta mixture over toasted bread, top with pear mixture and an extra drizzle of olive oil.

Winter Gathering 2016

Menu

Chapati  |  Bengali Cauliflower Curry  |  Cucumber Raita
Garlic Potatoes|  Chicken With Star Anise

---

Nothing warms the soul quite like the rich spice of indian food. But Denver February weather didn't need any help on the warming front, so we enjoyed this spread with a lovely breeze flowing through open windows. There isn't much I enjoy more than spending time with these ladies so this gathering centers around close friends and shared tasks in the kitchen.

All of these dishes came from The Complete Book of Indian Cooking. The only recipe I'm posting is one that I modified a bit from the book. If you're interested in trying some of these dishes, or doing more adventurous cooking, I highly recommend purchasing. It is absolutely fantastic; it's categorized by region, and other than obtaining some spices you may have never heard of, isn't overly complicated. All of the spices were found either at Sprouts or Whole Foods. 

Cucumber Raita

The cool crunch of the cucumber and mild flavor of the yogurt paired perfectly with the hearty & spicy dishes that accompanied it. The real flavor key is in the toasted cumin. 
 

Ingredients

1c plain whole yogurt
2c diced cucumber
3T cilantro
1/2t cumin
1 clove garlic, diced

Instructions

1. Toast cumin seeds in dry skillet until fragrant. Blend in spice grinder until a find powder is achieved. You can substitute your generic spice rack cumin, but the flavor of the toasted cumin is phenomenal. 
2. Mix all ingredients together, and chill for an hour or up to overnight, before serving. 

---