Sunday Stuff 6-25-23
Lemony Summery Stuff
When the days get longer and the weather heats up my mind starts thinking of Lemons.
Today, let's embark on a journey exploring the savory and fragrant wonders of lemons and their ability to evoke the essence of Summer. Lemons have incredible culinary prowess and surprising household uses and they truly deserve the title of nature's treasure.
As you may notice, this video was dated for June 11, 2023. Unfortunately, the last few weeks I’ve had some technical issues that prohibited me from getting my Sunday Stuff content out the door. Then, just when I got those issues resolved there was a bit of health crisis with a dear friend that had me prioritize a trip out of town over getting more content out. Hopefully now I can get everything back on track and get back to my regularly scheduled Stuff.
Today, our Stuff is going to be mostly videos where I cook some of my favorite Lemony things for you.
Garlic & Parsley & Olive Oil & Lemons….Oh My!
I have been making this beautiful combination for years before I learned it was actually an Italian condiment known as Gremolata.
This addictive little sauce can be used for so may things. I created it originally to mix with Sardines. I open the tin and drain off the oil and/or water from the Sardines and put them in a bowl and pour a lavish amount of this Gremolata over it and allow it to steep for several hours. Even Sardine haters have to agree that this Gremolata changes how they feel about eating Sardines.
I hope you give this a try and find many uses for it. I can tell you my neighbors certainly enjoyed it as I was handing out all kinds of samples and small containers of it the day I did this video. Just be sure to not store it too long in your fridge (no more than a week, but I doubt it will last that long) as the Garlic may start to break down after a week.
Remember in this recipe it’s very important to shave the lemon slices very thin, remove the seeds and half or quarter those lemon slices. They will soften and they lemon slices are the best part of eating this Gremolata.
Gremolata - Lemon, Parsley & Garlic infused Olive Oil
Ingredients
Instructions
- Combine all ingredients thoroughly in a mixing bowl and transfer to an air tight container.
- Leave Gremolata in air tight container at room temperature for at least 8 hours to allow time for the flavors to combine and the lemon slices to soften before serving.
Not So Fat with a Lemony Twist
I LOVE BUTTER & Mayo & Cheese….but I don’t much care for what it does to my waist (& hips & thighs & face). I want to show you how to save a lot of calories using Ricotta Cheese, dressed up with Lemons.
Yes, I was that kid that would put a spoon in the mayonnaise jar and eat it straight up. I also was pretty fond of a stick of butter too. Unfortunately, while my pre-teen self could generally shake it off, my 50+ year old self cannot make that claim.
When I realized one day that even Whole Milk Ricotta has about 1/3 the calories of Mayo or Butter I quickly adapted to using it as a substitution where possible. In this video I’m going to give you one of my favorite ways to dress up Ricotta that you can use to create delicious toasts. I also use this on Sandwiches in lieu of other cheeses and mayonnaise.
It’s So Toasty Too
If your not counting calories I’m going to show you how to make my favorite Bruschettas with Ricotta, Avocado and the addition of some of our Gremolata:
For the Love of Lemon Bars
Lemon Bars are on of my favorite Summer Desserts.
This recipe was one we made quite a bit at my old restaurant and catering company.
The crust is a simple short bread crust with a rich, custardy filling. You’ll need a half-sheet pan with sides to make these. It’s important to remember to build up the sides just slightly when you press out the crust. This helps to hold the filling in while it bakes.
Also, be sure to pour the filling mix onto the crust while it is still warm. This will be important to setting the filling before putting it back in the oven.
Warren's City Harvest Lemon Bars
Ingredients
Instructions
- Preheat the oven to 350 F
- Using a Stand Mixer with a paddle attachment cream the softened Butter and Powdered Sugar on Medium-High speed until smooth and well combined.
- Turn Mixer to slow and gently add Flour and Salt and mix until completely combined. Don't over beat it to keep the mixture from getting tough.
- Coat a half-sheet pan lightly with cooking spray.
- Pour crust mixture on to sheet pan and spread mixture to cover the entire sheet pan. You want to bring the crust up on the side of the pan about 1/4 inch to hold the topping.
- Bake the Shortbread for about 20 minutes until lightly browned.
- While the crust is baking it's important to start making the topping and have it ready to pour on the hot crust when it comes out of the oven.
- In a mixing bowl combine all of the topping ingredients.
- With a wire whisk or hand mixer thoroughly mix all ingredients to a smooth consistency.
- Remove the sheet pan with shortbread crust from the oven when lightly browned and set on level surface.
- Pour the topping mixture on to the hot crust and smooth it to cover the whole crust.
- Put the Lemon Bar Mixture back into the oven and bake for 20-25 minutes until golden and the top is firm.
- Remove from oven and allow the Bars to cool completely before slicing.
Notes
I really think you have to have a stand mixer with a paddle to properly combine the crust mixture. However, if you don't have one you could combine this with a wooden spoon and some elbow grease.
Long-Term Lemons (How to Make Preserved Lemons_
These keep for soooo long in your fridge and are a perfect complement for so many Summer Dishes.
Preserved Lemons are so simple to make, it just takes 2 ingredients: Lemons+Salt.
Plus you’ll need a wide-mouth glass jar (start with about a quart size) and patience while they ferment (usually 3-5 weeks). When the lemons are soft and tender they’re ready to use in so many things and will give your recipes a bright kick of flavor. I love to use preserved lemons chopped up in my salads, I stir the chopped lemons into rice with olive oil and salt and pepper. I chop it up and blend it with Ricotta and herbs for a delicious spread, stir them in yogurt with fresh mint and cucumber for a refreshing Summer dip.
Preserved Lemons are a staple of Mediterranean and Middle-Eastern diets, but not as common in the States. I hope you’ll take a few minutes to make a batch and experiment with all the ways the flavor of Preserved Lemons brighten your plate.
Making Preserved Lemons
Ingredients
Instructions
- Add about 2 Tablespoons of Salt to the bottom of the jar.
- Scrub your Lemons and dry them.
- With each Lemon you will slice of the bottom (about 1/4 inch) so that the Lemon can sit upright.
- Cut each Lemon straight down in quarters but be very careful to not cut all the way to the bottom. You want to be able to spread the Lemon open but without tearing or separating the wedge from the base.
- Gently pull the Lemons apart and sprinkle very generously with Salt and place to the side (I usually put the Lemons on a plate or sheet pan.
- Push the prepared Lemons into the jar, one by one. As you place them in the jar use a muddler or heavy wooden spoon to press the Lemons in and extract their juice. You want to pack the Lemons in tight and make sure they are completely covered in their juice.
- The number of Lemons that will fit in your jar will vary a bit depending on the size of the Lemons and the size of the Jar.
- It is critical that the Lemons be completely submerged in their juice while curing. If necessary squeeze the additional Lemons for more juice and pout in the jar. You may want to add up to another Tablespoon of Salt if you add more juice. If any of your Lemons are sitting above the Juice mixture you will probably notice mold growing on your Lemons and you will need to dispose of the mixture and start over.
- Tightly seal the lid and for the first few days store the Lemons in a cool, dark area in your house. You will want to turn the jar upside down once a day to thoroughly mix the Lemon and Juice mixture.
- After 3-4 days place the jar of Lemons in your refrigerator and gently turn the jar upside down occasionally to mix. Refrigerate for at least 3 weeks, until the Lemon Rinds soften.
- Once the cure process is
Notes
I usually use glass canning weights (order on Amazon) to be sure that my Lemons are submerged below the juice line. While you can use the pulp part to mix in some foods, the real prize is the Lemon Rind. I usually scoop out the pulp and dispose of it and slice or chop the Rind.
