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Potted Crab with Meyer Lemon

Potted Crab with Meyer Lemon


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Makes about 1 3/4 cups Servings

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. zest from a regular lemon instead.

Ingredients

  • 1–2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
  • 1/2 cup (8 tablespoons) unsalted butter (preferably Kerrygold Pure Irish), room temperature
  • 1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 8 ounces lump crabmeat, picked over for shells

Recipe Preparation

  • Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 Tbsp., about 3 minutes. Transfer to a mini-processor; let cool. Add butter, lemon zest, and harissa; purée until smooth. Transfer to a small bowl. Season to taste with salt and pepper. Gently fold crabmeat into butter (keep crab pieces intact). Pack crab butter into a crock, smoothing top with a butter knife. Cover and chill for at least 3 hours and up to 2 days.

  • Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.

Recipe by Christopher Hirsheimer, Melissa Hamilton,

Nutritional Content

One serving contains: Calories (kcal) 110 Fat (g) 9 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 150Reviews Section

The Best Wine with Crab

Sure, a big, buttery Chardonnay goes with fresh cracked crab, but Pinot Gris and dry Riesling also have a rich mouth-feel and often more vibrant layers of fruit. Pour a Gris if the crab is cold (and has a lemony aioli on the side), and a Riesling if it’s warm (with clarified butter).

Claiborne & Churchill Dry Riesling 2005 (Central Coast $18). Crisp but honeyed white peaches mixed with limestone.

Dashe McFadden Farms Dry Riesling 2006 (Potter Valley $20). Crisp and dry, with beautiful aromas of stone fruit (white peaches, apricots) and honeysuckle, balanced with bracing Key lime zest.

Etude Pinot Gris 2006 (Carneros $24). Full-bodied and rich, with a burst of Meyer lemon backed by faint pear, honeysuckle, and flint.

J Pinot Gris 2006 (Russian River Valley $20). What Pinot Gris should be: gentle citrus and delicate tropical fruit with a complex underlayer of other orchard fruits and a crisp, refreshing finish.

Ponzi Pinot Gris 2006 (Willamette Valley $17). A delicate Gris that manages loads of fruit―lemon, pear, apple―plus a touch of honeysuckle.

Van Duzer Pinot Gris 2006 (Willamette Valley $16). Edgy citrus and stone fruit are set off by an interesting minerality.


Meyer lemon new growth wilting and falling off?

Meyer lemon leaves dropping

Meyer lemon tree browning leaves

Cawaps

You can substitute Meyer lemons for regular lemons, though they are milder and less acidic. I slice Meyer lemons (rind and all) and cook them with onions and chicken and serve over couscous, garnished with kalamata olives.

Bunny

Nutsaboutplants

A neighbor makes limoncello. My friend freezes the juice in small ziplock bags. I cut them up and pickle them in brine to use as a relish throughout the year (cook them briefly in salt, add more salt and let them marinate for a couple of days and refrigerate in containers).

You can freeze them whole if pre-juicing is too much work. Wash, dry, freeze. Thaw before use and don't expect the rind to be good for zesting due to mushiness, but if your neighbor gives you a giant bag of lemons you gotta do what you gotta do.

Lemon brownies are very good--there's a recipe that floats around on the cooking forum. Easy and guaranteed to be eaten before the fancier offerings at the dessert table. Use extra lemon zest for more power. https://www.gardenweb.com/discussions/2453349/may-i-pretty-please-have-the-lemon-brownie-recipe

2katz4me

Okay - I should have been more specific. Do you have any good lemony recipes you can recommend that would help me use up my lemon supply?

Sealavender

Tannatonk23

I’ve made this lemon pie before and it was very good. Lots of other recipes linked in this blog.

Texanjana

Mine are almost ripe. I make lemon curd and pie.

Lascatx

Do you do any canning -- or do you want to learn? Meyer Lemon Marmalade is really good -- like a slightly tart lemonade. The recipe we made is very easy -- removing the seeds, thinly slicing or chopping up the fruit. The only trick is a hot water bath for preserving, but that is not hard. If you have a large stockpot or a pasta pot with the mesh basket you can do small batch canning. Let me know if that is something you would like to try and I will find the recipe.

Tina Marie

Ooooh I'm thinking of a luscious lemon pound-cake . . .

2katz4me

Sorry lascatx - no interest in canning. I've been reading about curd and wondering if I'd use it up. Never made lemon bars but I've wanted to so maybe that is a good option though I'd hate to eat a whole pan of bars which would probably happen. I don't have enough for the pie. I found a recipe for pasta with lemon and dungeness crab but it's rich and creamy which DH doesn't like. Worst case I guess I will freeze them so they don't go to waste.

Daisychain Zn3b

This summer, I started making a citrus drink in the Vitamix. I'd peel and seed a whole lemon and a mandarin orange and then throw them in the blender with maybe a dozen ice-cubes and 1/2 cup of sugar (or more if you like it sweeter). Top up with water and blend away. It was sooooo good. I think I might go make one now.

Mmmmmmarmelade. yes, canning is a PITA but you can freeze it instead of canning it.

Bunny

Lemon bars are divine. They are rich and the lemon is a nice foil for that. If you can share them then you won't have to eat them all.

Raee_gw zone 5b-6a Ohio

Juice them and store either in your fridge in a tightly sealed jar, or in your freezer. I like to add lemon to a variety of recipes, such as my mixed bean soup and chicken soups (both spicy and not), couscous with olive oil, garlic and lemon (works with pasta too, especially with added seafood or chicken), apple dishes, tuna salad, coleslaw, as part of a light dressing for vegetables or salad. Even can add a teaspoon or so to biscuits or pancakes without them becoming really lemon flavored - it makes them more tender just as sour cream would. Anything where you like a bit of brightening up of the flavor.

And you can make your own lemon & honey throat remedy too.

Cawaps

Bunny, there's not much to the recipe. I brown the chicken, throw sliced onions and Meyer lemons on top, cover, and simmer until everything is cooked. Then I throw in sliced Kalamata olives, and serve the whole thing over couscous. It's not written down anywhere, so the proportions are pretty much whatever I feel is right in the moment. One onion, two lemons, a pound or two of chicken (I've done with skin and without, thighs or breasts), maybe 1/2 cup of olives?


Eating spring: Asparagus, Meyer Lemon, and Pancetta Pasta

Every time I wander out in the backyard behind the wine shack, I always look longingly at my beloved dwarf Meyer lemon tree. I get excited by it not only because I love the bright, happy yellow fruit that hangs from it, but also I love the fact that I can grow any kind of citrus here in soggy Portland (this spring especially. this weather has been fucking brutal!). It's been producing a bounty of lemons lately, and I'm always trying to come up with new ways to use them. I've had following rolling around my food-obsessed dome for a couple of weeks now, and last night was the time to put it to the test. I had this feeling that the sweetly tart Meyers would get along perfectly with fresh spring asparagus, plus I have several chunks of portioned out pancetta just waiting in my freezer at home and any opportunity to use the glory that is a cured pork product is one not to pass up!

So after remarkably little effort and a kitchen filled with this mixture of head swirling and appetite inducing scents. garlic infused olive olive oil, fried pancetta, tart-sweet citrus. I have to say that this was absolutely freaking delicious and racked up a huge score on my pleasure meter. Served alongside a crisp bottle of Sancerre, this was food and wine heaven!
*** *** ***
Asparagus, Meyer Lemon, and Pancetta Pasta
serves 4

ingredients:
2 tablespoons extra virgin olive oil
Four or five smashed, peeled garlic cloves
1 Meyer lemon, cut into thin slices and chopped up, saving the juices
1 pound asparagus, trimmed and cut on the bias into 1" pieces
4 to 5 ounces pancetta, chopped into 1/4" dice
3/4 cup grated Parmigiano-Reggiano
1 pound dried pasta
Kosher salt and fresh ground pepper

method:
1-Put large pasta pot with water on to boil. When it comes to a boil, add three tablespoons salt and pasta and cook to desired doneness (I admit, I'm not a big al dente guy).

2-Put olive oil into large non-stick sauté pan over medium-high heat, add garlic cloves and let them infuse oil, turning occasionally. Remove cloves when they turn golden brown (do not let them burn!). Add chopped pancetta and fry until crisp, approximately 8 minutes. When pancetta is crisp, carefully drain off about half of rendered fat.

3-While pancetta is cooking bring small saucepan of salted water to boil. When it comes to a boil, add asparagus and cook for three minutes. Quickly remove from heat and dump into ice bath to stop cooking. Set aside.

4-When pancetta is done, turn heat down to medium-low and add lemon (with the juices) and asparagus and heat through for a couple of minutes. When pasta is done, drain and return to pasta pot and add pancetta mixture. Add 1/2 cup grated cheese. Add salt and pepper to taste and stir to combine. Serve immediately, passing remaining cheese for sprinkling on top.

4 comments:

I just bought a dwarf Meyer Lemon tree this year! I may need some advice about how to keep the damned thing alive. I had a dwarf kaffir lime tree, and kept it in a wall-o-water for the winter and it's dead. WAH! This winter and spring has been downright dismal!

This looks delicious. I'm jealous of your homegrown citrus! I haven't even been able to find a dwarf lemon tree here.

dp. Mine has been remarkably happy. I'm lucky to have the perfect setup. I keep it here at VINO, and in summer I put it in my little backyard where it basks in the sun, then in winter I have this BIG southern facing window inside it sits in. When it's in blossoming inside in winter and I walk in to the shop in the morning, the whole place is filled with this amazing scent!! If I can be of any assistance in keeping you citrusy, let me know! And if you're ever in the 'hood, feel free to stop by.

fk-I know how hard they are to find. I always have people ask where I got it. I tell them it was sitting dying in my friends sideyard, so that's kind of a one shot deal. I know you can find them online. just google it and you'll find a lot of hits.

This recipe is almost the same as mine except that I add 1 cup of frozen peas when cooking thre asparagus and about 1/4 cup of cooking cream before serving. I also fry a handful of sage leaves in the pan after I have fried off the pancetta. I then add the crispy sage leves for an extra flavour.
I too have a wonderful Dwarf Meyer Lemon tree and it also fruits almost to excess! It is 5 years old now and although I did have some trouble with it at one point, I simply re-potted it after first washing the roots bare. Seemed to work and it has been happy ever since.


All Perfume, No Pucker

Many people go through life with a single, vivid taste image of a lemon -- one of something acidic, clean tasting and unforgivingly sharp. Unlike an orange, which can have dozens of flavors, depending on the variety, the lemon has just one reliable note that sticks firmly in their minds.

That is, until they taste a Meyer lemon.

This fruit, thought to be a cross between either a lemon and an orange or a lemon and a mandarin, looks like a lemon, but with tight orange-yellow skin when it's ripe. And it tastes more like a lemon with a gentle streak. Its sharpness is softened with a beguiling sweetness and an intoxicating perfume that's both floral and herbaceous, a little like rosemary.

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, as it has just now, eager cooks sigh with relief. The Meyer is not as assertive as a Lisbon or a Eureka, the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. Chefs on the East Coast and elsewhere are reaching for it as hungrily as those in California.

After tasting one, you get the sense that this is what a lemon is supposed to be, and returning to one of those others after a Meyer is like being dragged back to jug wine after learning about Petrus.

''I love them so much,'' said Seen Lippert, the executive chef at Metrazur, opening in Grand Central Terminal this February. ''I use them for everything. I love to use them raw in salads I shave the skin into it.''

A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the Eureka and Lisbon varieties, adding a rounder edge to both sweet and savory dishes. The greatest difference, Ms. Lippert said, is that with Meyer lemons you can use the whole thing -- from pulp to peel. She marinates whole pieces with sardines, and 'ɾver so slightly candies'' thin slices, she said, and adds them whole to tarts.

Sometimes, she said, her rhapsody gaining force, she will use them with regular lemons in desserts, making ice cream from Eurekas and serving it beside sorbet from Meyers. ''They're so fabulous,'' she said.

The Meyer lemon has left many chefs smitten. But perhaps none more so than Lindsey Shere, the former pastry chef at Chez Panisse in Berkeley, Calif. She is largely responsible for introducing the fruit to American diners.

Around 1980, the Meyer lemon came to Chez Panisse the way many products did. Someone Ms. Shere or Alice Waters knew (they don't remember who) had a tree in the yard. They were sold on their taste, said Ms. Shere. It also helped that, coming from backyards, they were organic. And organic supermarket lemons were difficult to find then. ''It wasn't ever thought about as a way of introducing them particularly,'' Ms. Shere said. ''It was more a statement of our own philosophy.'' Just like organic chickens and mesclun greens.

Ms. Shere began using the Meyer lemons in tarts and souffles, and folding its wildly fragrant zest into batters and sauces. When she wrote 'ɼhez Panisse Desserts'' (Random House, 1985), seven recipes called for them. ''It's particularly appropriate for dessert,'' she said, '�use it does have those sweet overtones and that mellowness.''

Many of her Meyer lemon recipes, like a souffle, ice cream and cream pie, are fairly simple, allowing you to appreciate the nuances of its scent. It's much as you would treat a great tomato: you wouldn't want to smother its goodness with other flavors.

Back then, unless you lived in California and had a Meyer lemon tree in your yard, you almost certainly couldn't get them.

But she was a convert. And before long, so were many other California chefs. They got them the same way, from neighbors and friends. It is an exchange that still exists. Chez Panisse, in fact, still trades Meyer lemons for dinners. Friends of the restaurant earn a free dinner for about every 100 pounds of lemons they deliver.

During the season -- which stretches from November to March -- chefs who know the fruit use it incessantly. Alan Tangren, now the pastry chef at Chez Panisse, said the only time the Meyer lemon failed him was when he made a lemon sauce. ''It was just boring,'' he said. 'ɿor that kind of thing, you really need the acidity.''

And when used as the acid in something like a vinaigrette, he said, it is best to combine it with a mild vinegar like champagne or rice wine.

''It has a fuller, more heavily perfumed flavor in the mouth,'' said Ms. Lippert, who, by the way, is another alumnus of Chez Panisse's kitchen. So, minor adjustments, like adding a little vinegar or regular lemon juice to boost the acidity, simply require tasting as you cook.

Today, the lemon has a dedicated following. Before Ms. Shere and others became devotees, though, the Meyer lemon had been primarily an ornamental tree. The tree was brought to the United States from China in 1908 by Frank N. Meyer, an influential plant explorer for the Agriculture Department. Mr. Meyer had discovered it as a potted plant in Bejing and introduced it here as an ornamental. ''It's as productive as the devil, so it really caught on in backyards,'' said Lance Walheim, an owner of California Citrus Specialties, a grower of Meyer lemons.

It might have caught on in kitchens earlier, too, had it not been for a virus called tristeza (Portuguese for ''sadness'') that was discovered in the plant in the 1940's. California agriculture officials, concerned that the virus would be transmitted to larger citrus groves, banned the Meyer in many of the citrus growing areas of the state. 'ɼommercial growers didn't want anything to do with them,'' Mr. Walheim said. Then, the University of California at Riverside interceded. By 1970, it had developed a tree without the disease, which it called the Improved Meyer Lemon.

There are still fewer than a dozen commercial growers of Meyer lemons in California. And for many of them, 'ɼommercial'' is hardly the word that comes to mind when you see their groves and packing houses. They are small and personal, more like boutiques than malls. And they do not operate like the large citrus producers, for which productive trees and profit margins are the major priorities.

Napa Valley Meyer Lemons, owned by Charles and Marge Foskett, is one of these small growers. In October in the Fosketts' backyard grove in Napa, Calif., the Meyer lemons were at least a month behind schedule. Chefs were beginning to fidget, but the Fosketts were unfazed.

''You can take them in and gas them to ripen them,'' Mr. Foskett said, sitting in an easy chair next to a wood stove in his living room. 'ɻut we don't do that. We're just a mom-and-pop operation here.'' The lemons will ripen when they ripen. And the chefs will have to wait until they do.

The Fosketts run their flourishing business entirely on their own. Now that Mr. Foskett is retired from the Navy, they do it to keep themselves busy, he said, and to pay a few bills.

''Marge does most of the picking,'' Mr. Foskett said. ''I do the polishing and grading. Then we give out the best ones.'' They have 250 trees, all in a shallow basin behind their ranch house. Their packing house is a small room about the size of a walk-in closet its walls are lined with old fruit-box labels and posters of submarines. There are no machines. After harvesting, the Fosketts pour the buckets of lemons out onto a carpet-covered table so they don't get bruised and, wearing cotton gloves, they polish the fruits one by one.

Mrs. Foskett keeps meticulous records, too. During the 1996-97 season, she said proudly, reading her handwritten notes, they sold precisely 32,483 Meyer lemons. That is an awful lot of polishing.

Each Monday, Mr. Foskett calls up local restaurants, like the French Laundry and Tra Vigne, for their orders. Then, they pick the lemons, polish them and deliver them on Friday. The lemons may cost a little more, but you can bet the Eureka lemons at the supermarket aren't handled this way.

A few hundred miles south and seemingly a world away from the Fosketts and their small grove is the Central Valley, California's largest citrus growing area. From Stockton south to Bakersfield stretches what looks like a plush green carpet of orange, lemon, avocado and persimmon trees. The only thing that breaks up the fabric is a grid of country roads.

Here, the Fosketts' son Mike owns California Citrus Specialties, with Mr. Walheim. With about 1,200 trees, it is one of the largest growers of Meyer lemons, and it ships around the country. It may not polish its lemons one by one, but it has a single family harvest the lemons, and it takes them to a small organic-packing house, where the fruit is treated more delicately.

Its harvest last year of 65,000 pounds of Meyer lemons, though huge compared with the Fosketts' in the Napa Valley, is still peanuts next to the citrus growers surrounding them, with their powerful machinery and factory-like packing houses.

California Citrus Specialties grows varieties that the large growers won't risk, so their groves feel as much like laboratories as they do a working farm. On Mr. Walheim's property, for instance, blood orange trees alternate with oroblancos (a cross between a grapefruit and a pummelo), kumquats and Meyer lemons. He and Mr. Foskett were two of the first California growers to plant blood oranges commercially.

''It's a crap shoot with the specialty stuff,'' Mr. Walheim said. ''You never know what's going to happen.'' Lately, their bets have been paying off. Their Meyer lemon crops have responded prodigiously to the Central Valley's warm climate. And specialty stores around the country are becoming more aware of these gems, increasing their Meyer lemon sales by almost 20 percent every year over the last five years.

Still, the Meyer lemon is far from becoming mainstream. It is still largely a California product. ''If the acreage increased 10 more acres, it would flood the market with fruit,'' said Ben Faber, a farm adviser for the University of California Cooperative Extension in Ventura.

But the market for the fruit simply may never grow all that big, and the network of small growers will likely remain. Several times, Mr. Walheim said, the big citrus growers have made large plantings of Meyer lemons, then failed to sell them.

It is a fussy fruit. Its season is short. It must be clipped from the tree, not pulled, and because it has a lot of juice and a thin skin, it doesn't ship very well. To make matters worse, as the season wears on and the fruit continues to ripen on the trees, the Meyer lemons soften, making them as delicate to transport as eggs. Few supermarkets are prepared to handle it in this ultra-ripe state.

That, of course, is the tradeoff for something with such a seductive fragrance and flavor. It must be hunted down at specialty stores, and it can be expensive -- between $1.99 and $2.99 a pound in New York City stores, more than twice the price of a regular lemon.

But think for an instant you can taste the alternative in your mind.

Adapted from Alan Tangren, Chez Panisse

Time: 1 hour, plus 1 hour for chilling the dough

13 1/2 ounces (3 sticks plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan

12 ounces (about 2 1/3 cups) all-purpose flour

1/4 teaspoon plus 1/8 teaspoon salt

1 1/4 pound (5 or 6) Meyer lemons

1. In the bowl of a mixer, cream together 8 ounces softened butter (2 sticks) and 1/2 cup sugar. Add 1 egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with 1/4 teaspoon salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.

2. Heavily butter a 10-inch tart pan with a removable bottom. On a lightly floured surface, roll out the dough to a circle 1/8-inch thick. Transfer to the tart pan, press into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.

3. While shell is in freezer, prepare lemon curd: grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining 1 cup sugar, remaining 5 1/2 ounces butter and 1/8 teaspoon salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.

4. In bowl of a mixer, combine eggs and remaining 7 egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a puddinglike consistency do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.

5. Preheat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

Yield: One 10-inch tart 8 servings.

Adapted from Thomas Keller, French Laundry

Time: 25 minutes, plus 1 month freezing time

9 tablespoons kosher salt

1. Fill a sink or large bowl with a mixture of cold water and ice. Fill an 8-quart pot two-thirds full of water. Place pot over high heat, and bring to a boil. Remove from heat, and add lemons. Allow lemons to sit for 1 minute, then immediately remove them and place in the ice water bath. This will remove any wax or pesticides.

2. In a medium bowl, combine salt and sugar. Cut lemons in quarters from the end down to about 3/4 inch from the other end leave quarters attached at one end. Divide salt and sugar mixture evenly among lemons, heaping it in the spaces between the quarters of each lemon. Place lemons in freezer bags, and freeze for one month.

3. To use, remove from freezer and cut into quarters. Separate pulp from skin, and discard pulp. With the point of a small knife, remove and discard any pith. Cut skin into julienne or dice.

Yield: about 1 1/4 cups preserved peel.

CELERY ROOT, ENDIVE, AVOCADO AND BLUE CRAB SALAD WITH MEYER LEMON DRESSING

Adapted from Suzanne Goin, chef at Lucques in Los Angeles

3 tablespoons minced shallots

Juice of 2 Meyer lemons, plus extra if desired

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil, plus more for sprinkling

1 large Granny Smith apple

1 large celery root, peeled and sliced into 1/8-inch matchsticks

1 large Belgian endive, cut in half lengthwise, then sliced thinly diagonally

2 tablespoons chives, in 1-inch lengths

2 tablespoons roughly chopped celery leaves

1/4 cup roughly chopped parsley

1. Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper. Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil. Add the heavy cream and cayenne pepper, stirring to blend. Adjust seasonings to taste.

2. Peel and core the apple, and cut into 1/8-inch matchsticks. Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab. Add about half of the dressing, and toss to coat add more dressing, if desired. Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley. Add additional lemon juice and salt and pepper as desired, to taste.

3. To serve, peel avocado and slice into thin wedges. Place in a medium bowl, and toss with just enough olive oil to coat the wedges. Season with salt and pepper to taste. Divide the avocado among six plates. Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side. In a small bowl, combine the remaining crab meat, parsley and celery leaves. Add 1/2 tablespoon of the dressing, and toss to combine reserve the remaining dressing for another use. Place a spoonful of crab mixture on top of each salad as garnish. Serve immediately.

Adapted from 'ɼhez Panisse Desserts'' by Lindsey Shere (Random House, 1985)

5 1/2 tablespoons sugar, plus extra for coating the dish and sprinkling

1 tablespoon plus 2 teaspoons flour

1 tablespoon unsalted butter, plus extra for coating the dish

1/4 teaspoon cream of tartar.

1. Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.

2. In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.

3. Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours bring to room temperature before baking.

4. Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry they should have smooth soft peaks with very fine bubbles.

5. Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.

6. Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.

Harvesting California Gold in New York

MEYER lemons are available at specialty stores in New York City, and by mail order. Here are some sources:

AGATA & VALENTINA, 1505 First Avenue (79th Street), (212) 452-0690 $1.99 a pound.

BALDUCCI'S, 424 Sixth Avenue (Ninth Street), (212) 673-2600 organic Meyer lemons, $2.98 a pound.

DEAN & DELUCA, 560 Broadway (Prince Street), (212) 431-1691 $2 a pound.

THE VINEGAR FACTORY, 431 East 91st Street (York Avenue), (212) 987-0885 organic Meyer lemons, $2.99 a pound.


SHOP DE BEERS

“We have to serve good meat,” Berg laughs.

B.B. Lemon is a mishmash of his a couple of his favorite youthful New York haunts, P.J. Clarke’s and JG Melon.

Berg’s aiming for something super comfortable, the kind of place where you’d go and hang out for hours, nibbling on a little something or tossing back a signature, and of course citrusy, cocktail.

The food was the most challenging aspect, Berg says. He chose an elevated pub food path, landing on a kind of New York meets Texas medley. It’s time for some Big Apple action in the state where everything’s bigger. When life hands you lemons, this is what you do.

The dishes are comforting, but not comfort food. “I guess it’s kind of like tavern food. There are just a lot of restaurants with 8 million people. I’m just trying to create a place for people to come hang out,” Berg tells PaperCity.

“There’s nothing on the menu that I don’t think anybody’s never really had before, except maybe the hog wings. You know, we’re just trying to make straight-up good food. Not pretentious. Even from the plates, simple green and white stripes.”

Berg’s favorite dish comes on a heavy, heavy plate.

“The shepherd’s pie is one of my favorites, definitely,” he says. “It’s a big dish, almost too big for the plate. It’s 19 ounces of shepherd’s pie, ground lamb, peas, carrots.”

Berg’s also big into the full raw bar and 100 percent Texas Wagyu beef burger. “It’s really rich, really juicy and really flavorful,” he notes.

You can chow down on a burger from any of the three different areas that encompass B.B. Lemon, each with their own vibe.

“The front room with the bar is going to be kind of lively, the back room will be more kind of clubbish, but not dance club,” Berg says. “The patio, we’re trying to make that really tranquil, very relaxed and nice outside with the green space.”

And, of course, the 14-table patio features an old school lemonade stand crafted by Berg’s eight-year-old son Diego. It’s got the requisite backwards E for a grand, grade school finish.

It made its charming debut at the sneak peek on Tuesday night, but it’s not going anywhere. “We’re just going to keep it there. It’s a nice outdoor bar and service area,” Berg says.

A New York Moment

B.B. Lemon owes its very name to youth, as well. Berg’s family used to take him and his buddies to JG Melon on Thursday nights. “We thought that was a big deal,” Berg says.

“Now I have kids and go back to New York and take my kids there. One time, one of my buddies brought his daughter out there. She said ‘Oh, this is my dad’s favorite place!’ But she said ‘lemon’ instead of ‘melon.’ It stuck in my head. I liked that.”

That’s how Ben Berg makes a lot of his restaurateur decisions, decor included. It’s kind of refreshing, no muss, no fuss.

“I just kind of like green,” he says of the restaurant’s interior, even though you’d expect bright yellows from the name — and get them in the sign.

“I kind of fell in love with the paint color, bronze and green, and kind of went from there. The front room’s ceiling is red pressed tin. The back room is pressed tin as well, but copper,” Berg says. Why? “I liked it.”

Berg describes the back room as clubbish, but not dance clubbish.

Just more unexpected choices from Berg, who had a surprise musical guest at Tuesday’s preview. On top of the string quartet — playing a medley including hits like “Beat It,” “Call Me Maybe” and “Can You Feel the Love Tonight” — there was a Scottish musician waiting in the wings.

“I said, ‘Hey, let’s get a bagpiper,’ ” Berg laughs. While he likes the bagpipes, he was clear that the piper won’t be a part of the regular dinner service.


Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to see all the NEW recipes this week!

Here are our featured recipes from last week:

  • Southern-Style Macaroni & Cheese
  • Praline Crunch
  • Grandmama's Cherry Cream Cheese Pie
  • Hot and Spicy Italian Beef
  • Cranberry Sweet & Sour Meatballs (not pictured in collage below)


Garlic Butter Shrimp Scampi

Is it just me or do you all want to go swimming in this pool of butter sauce?

Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this sauce.

I mean, it’s plenty of butter, garlic, shallots, red pepper flakes, and lemon! And did I mention all of the butter?

But to be honest, I want to do more than just swim in this.

I really just want all the crusty bread in this world to soak up all of this sauce. A single drop should not be left behind.

And when all the sauce has been devoured and inhaled, I’ll just make this again and again.

After all, you just need 20 minutes to whip this up.


Lemon recipes

Browse our lovely collection of lemon recipes, including Marcello Tully's lemon parfait, Simon Haigh's lemon meringue pie, Josh Eggleton's lemon posset and Nathan Outlaw's whole Dover sole with lemon and tarragon stuffing.

Since its worldwide spread from the Asian continent, several lemon varieties have been developed, predominantly in sunnier climates, but even Britain has some hardier varieties that can thrive in containers. For now, the UK imports its lemons from all over the globe, particularly the Mediterranean countries such as Spain, Italy and Turkey, as well as South Africa, Belize, Brazil and Argentina.

Both the juice juice and zest are frequently used in cooking, with the zest offering a greater punch of flavour through the oils in the peel. When zesting, purchase unwaxed lemons and avoid the white pith as it can be very bitter.

Lemons and lemon juice are recurrent ingredients in fish and seafood dishes, with ceviche in particular using the acidity of the juice to marinate and ‘cook’ the flesh of raw fish. Robert Thompson applies this method in his ceviche of Cornish mackerel with a light horseradish cream. Fish and chips seem incomplete without a bright wedge of lemon, and Josh Eggleton’s traditional fish and chips recipe features a lemon tartare sauce to go with the fried fillet of haddock.

The vivid flavour of lemons are great for adding wonderful flavour to salads. Robert Thompson’s Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil is a brilliant Spring starter or fresh lunch.

The tangy taste of lemon is frequently used in cakes, biscuits and other desserts, as well as in classic cocktails and soft drinks. Lemon curd is a quintessential component of many puddings, and Geoffrey Smeddle uses it to create a lovely Autumn Eton mess. Matthew Tomkinson has a brilliant recipe for lemon posset with raspberries and shortbread, while Marcus Wareing has an inventive interpretation of the iconic British G&T in his gin and tonic granita.


3 simple crab pasta recipes

Seafood pasta is such a treat, and these delicious recipes really hero the natural sweetness of crab.

Such a beautiful thing – loaded up with white and brown meat – crab pasta recipes should be a celebration of fresh flavours and simplicity. Take your pick below from Jamie’s recipes for chunky rigatoni or more delicate shapes. It’s all delicious!


Watch the video: Meyer vs. Eureka vs. Lisbon. TASTE TEST. 80% Of People Prefer The?????? Lemon


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