Tag Archives: lemon

Lemon Mint Risotto

Lemon Mint Risotto TasteFood

~ Lemon Mint Risotto ~

Here is what I think about risotto: A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy. Its accompanying ingredients should be minimal without overwhelming and reflect the season. This recipe  for Lemon Risotto with Mint is firmly planted in spring. Redolent with lemon and mint, the puckery citrus cuts the inherent creaminess of the risotto, while flecks of fresh mint add freshness and aroma. I like to serve small plates of this as an elegant first course to a nice meal.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
4 tablespoons finely chopped fresh mint leaves, divided

Bring stock to a simmer in a medium saucepan. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened without coloring, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup cheese, lemon juice and lemon zest. Add 2 tablespoons mint leaves. Serve immediately in bowls garnished with extra cheese, zest and mint.

You might also enjoy these recipes from TasteFood:
Fregola Sarda with Asparagus and Lemon
Greek Couscous Salad
Farro Pilaf

Lemon Thyme Pots de Creme

Lemon Pots de Creme TasteFood

~ Lemon Thyme Pots de Creme with Lemon Sugar ~

The California weather has officially exorcised any trace of a wintry climate. Blue skies, blooming trees and air that feels like butter is the status quo at the moment. Spring is in the air, and consequently I am  craving lemons. February is peak lemon season, which spans winter to spring in California. Lemon’s bright acidity is a welcome bite of sunshine on a plate, and fortunately very portable for those of you still knee-deep in snow and far from the California.

These pots de creme are redolent with lemon, and they are a breeze to make. Creamy and comforting, this dessert will brighten your day, no matter the weather outside. Begin the pots de creme one day in advance, so they may chill overnight.

Lemon Thyme Pots de Creme with Lemon Sugar
Serves 6

Pots de Creme:
2 cups (500 ml) heavy cream
2 tablespoons finely grated lemon zest
2 to 3 sprigs thyme
Pinch of sea salt
6 large egg yolks
1/2 cup (100 g) granulated sugar

Lemon Sugar:
1 tablespoon finely grated lemon zest
1 1/2 tablespoons sugar

Heat oven to 325 F. Place 6 (6-ounce) ramekins in a deep baking dish.
Combine cream, zest, thyme and salt in a heavy medium saucepan over medium-low heat. Bring to a simmer, then remove from heat. Cover and let stand for 10 minutes to infuse the flavors. Whisk egg yolks and sugar in a large bowl until light. Add cream in a steady stream, whisking constantly to combine. Pour through a fine-meshed sieve into a pitcher, pressing on the solids to extract flavor. Pour the cream into ramekins. Pour boiling water into pan, halfway up sides of ramekins. Loosely cover with foil. Bake until center is set but still wobbly, about 45 minutes. Remove ramekins from water bath. Cool completely on a wire rack. Cover and chill at least 8 hours or overnight.

Before serving, make the lemon sugar. Whisk the zest and sugar in a small bowl. Sprinkle over the pots de creme. Garnish with thyme sprigs.

If you like this, you might enjoy these lemony recipes:
Meyer Lemon Olive Oil Cake from Healthy Green Kitchen
Lemon Cake Pie from Sippity Sup
French Lemon Yogurt Cake from Liz the Chef
Lemon Bars from TasteFood

Blueberry Tartlets with Yogurt and Lemon

Blueberry Tartlets with Yogurt and Lemon - recipe by Lynda Balslev

Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?

Blueberry Tartlets with Yogurt and Lemon

Makes 1 (10-inch) tart or 6 to 8 individual tartlets

Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon

~ lovely bowls by Lorin K. ~

If it’s possible for a soup to evoke a dessert, then this chilled pea soup does just that. I blame the crème fraiche and lemon. When paired together they are sublime, one degree of sweet separation from the makings of an ethereal dessert. The sugar in the peas completes this imagery, and while this soup is decidedly savory with the sharp and licorice notes of radish and tarragon, one can’t help but feel just a little naughty with each billowy spoonful of luscious soup.

Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon
Serves 4

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 1/2 cups chicken stock
Salt
Freshly ground black pepper

2 cups shelled English peas, about 2 pounds in the pod

1/2 cup crème fraiche
1 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and saute until translucent without browning, 3-4 minutes. Add the broth, ½ teaspoon salt and ½ teaspoon black pepper and simmer 2 minutes. Remove from heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until peas are tender, 2 to 3 minutes. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine the half of the cooled stock and peas in the bowl of a food processor. Process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny). Transfer to a bowl, and taste for salt and pepper. Whisk the crème fraiche and lemon zest together in a small bowl. Gently stir into the peas, leaving light traces of the cream visible. Carefully divide among serving bowls. Garnish with snipped or whole tarragon leaves and sliced radishes.

If you like this, you might enjoy these recipes:
Spring Pea Hummus from Simply Recipes
Orecchiette with Spring Peas, Pancetta and Pea Shoots from TasteFood
Beef with Snow Peas from The Pioneer Woman
Linguine with Morels, Peas and Asparagus from TasteFood
Carrot, Pea and Mint Salad from Steamy Kitchen

Lemon Bars

~ very lemony lemon bars ~

‘Tis the season for lemons. Actually, late winter is the season for lemons, but happily the season spills into spring, offering up bushels of citrus which beget light and lovely desserts, such as these Lemon Bars. Lemon Bars are a family favorite, a quintessential childhood treat that pleases adults and kids alike. The key to a good lemon bar, in my book, is that the filling must be intensely lemony packing a wallop of tart, with just enough sugar, but not so sweet that it’s cloying. The final touch is a pinch of sea salt, which keeps the sweetness in check and allows the lemon to shine through.

Lemon Bars

This recipe is adapted from and inspired by many sources, including Ina Garten and, most recently, Lucas’ Lemon Bars from Food52, as well as my personal weakness for sea salt. Makes 32 two-inch square bars.

2 cups all-purpose flour
1/2 cup confectioner’s sugar, plus extra for dusting
1/2 teaspoon kosher salt
1 cup unsalted butter, slightly softened but still cool, cut in cubes

4 large eggs
1 1/4 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1/4 cup all-purpose flour, sifted
1 tablespoon finely grated lemon zest
1/4 teaspoon kosher salt
Sea salt flakes, such as Maldon or Fleur de Sel, for garnish

Preheat the oven to 350 F. Butter a 9 inch by 13 inch baking pan. Line with parchment and butter the parchment. Combine the pastry ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven.
Whisk the filling ingredients together in a large bowl until blended. Evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack. Cut into bars. Dust with confectioner’s sugar and lightly sprinkle with sea salt flakes.

If you like this, you might enjoy these lemony recipes:
Olive Oil, Lemon and Sea Salt Sundaes from the Kitchn
Lemon Mascarpone Cheesecake from TasteFood
Lemon Tassies from My Sweet Life
Lemon Blueberry Poundcake from TasteFood
Lemon Almond Polenta Cake from A Food Centric Life

Simple Strawberry Cake

I managed to save the strawberries in this cake before they were devoured au naturel. Fresh strawberries usually don’t last long enough in our house to be put to baking use, disappearing in a blink of an eye, before you can say “strawberry shortcake.” When I came home from the market today with an armload of ridiculously plump organic strawberries, I was prepared to defend my purchase. I knew that any unsupervised pints would quickly go missing from the kitchen counter, so I placed a few baskets in strategic locations as a diversion from the extra pound I stashed to bake this lovely cake.

Strawberries and spring sing simplicity to me – pardon the alliteration. It’s a time to celebrate fresh seasonal ingredients as naturally as possible, with little fuss and adornment. This simple cake is an adaptation of a recipe from Martha Stewart. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat oven to 350 F/180 C. Butter a 10 inch (25 cm)  pie or tart pan (I used a 9 inch extra-deep pie pan). Butter the pan.
Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside. Combine butter and 3/4 cup sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy, 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 tablespoon sugar.
Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve with whipped cream.

If you like this, you might enjoy these TasteFood recipes:
Coriander Spiced Poundcake with Strawberries
Strawberry Rhubarb Cobbler
Strawberry Ricotta Bruschetta

Fregola Sarda with Asparagus and Lemon

fregola tastefood

If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in  soups, or combined with vegetables and fresh herbs as a side dish or light meal.

Fregola Sarda with Asparagus and Lemon

Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes.  Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper. 

If you like this, you might enjoy these recipes from TasteFood:
Lemon Risotto with Mint
Farrotto with Shiitake Mushrooms and Beets
Kale, Bulgur and Carrot Salad

This recipe was entered in  “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”

Lemon Risotto with Mint

I have an opinion about risotto. A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy.  The ingredients should be minimal without overwhelming. My ideal risotto reflects the season, and elegantly plays a role in a meal as a first course or side to a main. Lemon Risotto with Mint accomplishes all of this. It’s planted firmly in spring, redolent with lemon and fresh mint. It’s not too heavy, but creamy and rich enough to keep you coming back for more.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion or 2 spring onions, white and pale green parts only, finely chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
2 tablespoons chopped fresh mint leaves, plus extra for garnish

Bring stock to a simmer. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup parmesan cheese, lemon juice and lemon zest. Add mint leaves and serve immediately in bowls garnished with extra cheese, lemon zest and mint.

If you like this, you might enjoy these recipes:
Bulgur Salad with Lemon, Radishes and Snap Peas from TasteFood
Farrotto with Beets and Shiitake Mushrooms from TasteFood
Barley Risotto with Peas from Guilty Kitchen
Nettle Risotto from Hunter Angler Gardener Cook

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

Try this salad on for spring: Bulgur Salad with Lemon, Radishes and Snap Peas is packed with fresh herbs and greens, studded with radishes and sugar snap peas. It’s a refreshing version of tabbouleh, milder in flavor and bursting with seasonal vegetables.

What is tabbouleh? An addictively delicious Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, lemon and seasoning.  Its name translates to “little spicy” which is probably the tipping point for those of us who can’t get enough of this healthy salad.

As a concept I love playing with variations of tabbouleh. This recipe is inspired by the spring vegetables I purchased at the farmers’ market today. Kale flowers, radishes, sugar snap peas and red spring onions are tumbled with bulgur infused with lemon and olive oil. The spicing is gentle, in deference to the mild sweetness of the vegetables, without ignoring the “little spicy” contingent. Delicious and satisfying, enjoy this as a healthy salad, side dish or light main course.  I served it with pita bread and hummus for an easy vegetarian dinner.

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.

1 cup bulgur
1 1/4 cups water
Salt
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste

Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat.  Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.

If you like this, you might enjoy these TasteFood recipes:
Kale, Bulgur and Carrot Salad
Linguine with Asparagus, Morels and Fava Beans
Orzo Salad with Peas, Radishes and Pecorino

or these recipes from the food blogs:
Baby Turnips and Sugar Snap Peas from Stephen Cooks
Asian Sugar Snap Peas from For the Love of Cooking
Beef with Snow Peas from The Pioneer Woman

Strawberry Ricotta Bruschetta with Lemon and Arugula

Strawberries are not just for dessert. They are also stunning in salads, lending sweet acidity to the peppery earthiness of greens. In this case, strawberries are jumbled with arugula as a topping for bruschetta. Creamy, lemon flecked ricotta anchors the salad to the bread, while a balsamic vinaigrette dresses the dish. Hello Spring!

Strawberry Ricotta Bruschetta with Lemon and Arugula

Be sure to use a fresh ricotta for this recipe. A creamy, mild goat cheese may be used in place of the ricotta. Makes 2.

2 large strawberries, hulled, thinly sliced
2 tablespoons balsamic vinegar
2 slices peasant or levain bread
Extra virgin olive oil
Sea salt
1/4 cup fresh ricotta or mild goat cheese, room temperature
1 teaspoon finely grated lemon zest
1/2 cup arugula leaves, washed and dried
Freshly ground black pepper

Toss the strawberries and balsamic vinegar together in a small bowl; set aside. Preheat oven broiler. Brush bread slices with olive oil. Sprinkle with a little salt. Broil in the oven until golden brown, turning once.
Smear the ricotta over the bread slices. Sprinkle with lemon zest. Pile arugula on the bruschetta. Remove the strawberries from the vinegar, shaking off excess liquid, and arrange over the arugula. Whisk 2 tablespoons of olive oil and a pinch of salt into the remaining vinegar. Drizzle over and around the bruschetta. Garnish with black pepper.

If you like this, you might enjoy these TasteFood recipes:
Roasted Fig Crostini
Crostini with Ramps and Pea Shoots
Tomato Bruschetta

or these strawberry recipes from the food blogs:
Strawberry Panzanella from 101 Cookbooks
Strawberry Mojito from White on Rice Couple
Strawberry Cream Cheese Bread from My Baking Addiction