Tag: Lemon

Lemon, Love, and Olive Oil Cookbook New Favorite Cookbook

How many recipes do I want to make from Lemon, Love, and Olive Oil by Mina Stone?

This many!

Each sticky note represents a recipe I want to try. I've decided to cook through this excellent book, as a winter cooking project. Right now, I have one of the Boston Public Library's copies. I will add a copy to my cookbook collection. I have to decide, as I work with it, if I need the Kindle or print edition.

Do you have a winter cooking project or a cookbook you should pull out and cook your way through?

First up was this quick, easy lunch of Tuna Salad with Fennel, Apple, and Parsley. Ed and I love the flavor twist and lighter notes from the fennel and apple that offset the heavier tuna flavor.

Watch this space for more from this book!

Words: Penny Cherubino Photos: ©2021 Penny Cherubino

December 13, 2021
Save the Zest…Orange Zest That Is!

If a nice selection of citrus is around your home this time of year, you may be tossing out something that others pay good money to obtain – the zest of the peels.

We save some of each citrus as dried zest in a collection of little spice tins. The one above is from the Cara Cara oranges that Penny likes for snacks.

Using her favorite Kuhn Rikon Y peeler, she takes the thinnest strips of zest she can, leaving as much of the white pith behind.

Penny piles them on a plate to dry completely before tucking them into a tin with the last batch.

The zest strips will be used in teas, in beef stew, ground up into spice blends, and for other times when the cook is inspired by their great aroma.

Of course, if you want a supply without the work, you can buy organic orange peel, organic tangerine peel, or organic lemon peel. We just like getting them for free along with our citrus purchases!

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2018 Penny & Ed Cherubino

January 3, 2018
Save the Zest…Orange Zest That Is!

If a nice selection of citrus is around your home this time of year, you may be tossing out something that others pay good money to obtain – the zest of the peels.

We save some of each citrus as dried zest in a collection of little spice tins. The one above is from the Cara Cara oranges that Penny likes for snacks.

Using her favorite Kuhn Rikon Y peeler, she takes the thinnest strips of zest she can, leaving as much of the white pith behind.

Penny piles them on a plate to dry completely before tucking them into a tin with the last batch.

The zest strips will be used in teas, in beef stew, ground up into spice blends, and for other times when the cook is inspired by their great aroma.

Of course, if you want a supply without the work, you can buy organic orange peel, organic tangerine peel, or organic lemon peel. We just like getting them for free along with our citrus purchases!

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2018 Penny & Ed Cherubino

January 3, 2018
Sous Vide Chicken Gremolata

We finally broke down and added a Joule Sous Vide immersion circulator to our kitchen equipment. Penny did the reading and checked in with some of her more modernist cooking connections to be sure this one was the right one for a beginner at the method.

You can see the juice seeping from this boneless chicken breast that was vacuum sealed and cooked for 55 minutes in a 149-degree water bath.

Gremolata Flavor Component

Penny made a batch of gremolata by chopping together lemon zest, garlic, and parsley until finely minced. (If you would like a real recipe, try this one from Epicurious.)

The chicken breasts were patted dry, rubbed with olive oil, seasoned with salt and pepper, then sprinkled with the gremolata and vacuum sealed. After their bags had spent the prescribed time in the sous vide bath, the breasts were patted dry again and quickly seared in a blazing hot cast iron skillet to add some color and caramelized flavor.

Since the garlic was still in an almost raw state after the low-temperature cooking, it didn't burn during the very quick searing process.

Simple chicken breasts were the first thing we tried after our new Joule arrived. They just had olive oil, salt and pepper. We seared one to have for supper and used the unseared, white meat for a great, moist chicken salad the next day.

With simple cooking methods, you want to showcase the product, so for the first batch Penny bought Bell & Evens chicken. We both agreed it was one of the best "poached style" chicken breasts we had ever made. The batch shown above was made with Halal chicken.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino

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December 14, 2016
Sous Vide Chicken Gremolata

We finally broke down and added a Joule Sous Vide immersion circulator to our kitchen equipment. Penny did the reading and checked in with some of her more modernist cooking connections to be sure this one was the right one for a beginner at the method.

You can see the juice seeping from this boneless chicken breast that was vacuum sealed and cooked for 55 minutes in a 149-degree water bath.

Gremolata Flavor Component

Penny made a batch of gremolata by chopping together lemon zest, garlic, and parsley until finely minced. (If you would like a real recipe, try this one from Epicurious.)

The chicken breasts were patted dry, rubbed with olive oil, seasoned with salt and pepper, then sprinkled with the gremolata and vacuum sealed. After their bags had spent the prescribed time in the sous vide bath, the breasts were patted dry again and quickly seared in a blazing hot cast iron skillet to add some color and caramelized flavor.

Since the garlic was still in an almost raw state after the low-temperature cooking, it didn't burn during the very quick searing process.

Simple chicken breasts were the first thing we tried after our new Joule arrived. They just had olive oil, salt and pepper. We seared one to have for supper and used the unseared, white meat for a great, moist chicken salad the next day.

With simple cooking methods, you want to showcase the product, so for the first batch Penny bought Bell & Evens chicken. We both agreed it was one of the best "poached style" chicken breasts we had ever made. The batch shown above was made with Halal chicken.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino

Related articles

Healthy Alternatives for July 4th Cookouts, Pot Lucks, or Picnics

Simple Spring Supper: Asparagus & Eggs

Mastering Hamersley's Roast Chicken Recipe

December 14, 2016
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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August 20, 2012
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Fattoush

Goat Cheese and Olives: Quick & Easy Appetizer

Smooth Top Cooktop Tips

Cooking Sweet Corn: Microwave, Grilling, and Elote!

Where is this Bridge? Play Attention to Detail.

August 20, 2012
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Fattoush

Goat Cheese and Olives: Quick & Easy Appetizer

Smooth Top Cooktop Tips

Cooking Sweet Corn: Microwave, Grilling, and Elote!

Where is this Bridge? Play Attention to Detail.

August 20, 2012