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Posts Tagged ‘Lemon’

Mediterranean Sriracha Fish

Recently, I worked on an on-location two-day motion shoot. I was one of four food stylist employed for the two days. We worked from the compact, professional, mobile kitchen called Maindish, it was rather cosy! They were 15 hour days with few opportunities to sit down (who said food styling was glamorous?). I’m always amazed at the shear number of people it takes to make a commercial happen, 60, in this case! By the way, on location also means cramped, because you’re having to squeeze in everyone and everything into relatively small spaces, it really is quite the orchestration! 

I found this recipe on Epicurious; I chose it because I had most of the ingredients at home (along with an inordinate amount of sun-dried tomatoes). It was absolutely delicious, so I decided to document it for the future, plus, I made a few changes.

Mediterranean Fish in a Tomato Sriracha Sauce

Serves 2

Ingredients:

  • splash of EVOO
  • 70 g (1/2 medium) sweet onion, peeled and finely sliced
  • 90 g (~1/2 medium) fennel bulb, finely sliced
  • 1/2 tsp sriracha sauce (add more if you like heat)
  • 250 mL (1 cup) tomato purée from fresh or canned tomatoes (I used homemade)
  • 30 g (~1/4 cup) sun-dried tomatoes, chopped
  • 2oo g white fish fillets
  • Sea salt and freshly ground pepper
  • A handful of baby spinach
  • Black olives (I used Niçoisse)

Ingredients for the topping:

  • 2 tbsp flat-leaf parsley
  • Small handful of spinach
  • 2 tbsp sun-dried tomatoes
  • 1 small clove of garlic, peeled and finely chopped or grated
  • Zest of 1 lemon, plus a squeeze of juice

Directions:

  1. In a medium-sized, frying pan (I used cast iron), heat a splash of olive oil and sauté the onion, fennel and sun-dried tomatoes for 2 to 3 minutes.
  2. Combine the tomato purée with the sriracha sauce and stir well. Add the tomato purée to the frying pan and simmer for 4 to 5 additional minutes. Season to taste with a little salt and pepper.
  3. Place the fish on top of the tomato mixture, spooning a little of the sauce over the fish. Cover and simmer on medium-low for 8 to 10 minutes, or until the fish is fully cooked.
  4. Meanwhile, in the small bowl of a food processor combine the parsley, spinach, sundried tomatoes, garlic, lemon zest and juice and process until chopped and well mixed. Set aside.
  5. When the fish is completely cooked, carefully stir in the olives (putted and sliced, if you’re using larger olives) and baby spinach and warm through (spinach should wilt).
  6. To serve, place the fish on a spoonful or two of cauliflower mash or polenta and dollop the tomato sauce over the hot fish. Dot the herb topping over the fish and sauce to finish.

Notes:

  • This combination of vegetables and tomatoes would work very well with chicken, but you’ll need to increase your cooking time.
  • I used Tilapia for this particular recipe, but haddock, cod, sea bass or monkfish would also work well.
  • The first time I made this recipe, I did not have fennel so I substituted 2 stalks of celery, it was equally as delicious.
  • I used sun-dried tomatoes in olive oil, you may use dry but you might need to soak them in water so they are not chewy.
  • To reduce calories, omit the olives and use non-stick spray instead of olive oil.
  • If you use ordinary black olives, pit them and cut them into thirds.
  • The weights I suggest in the recipe are not carved in stone, just gives you an idea of proportions for two.

 

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LemonyCookies_First

Recently we travelled to Arizona to visit our very dear friends Paul and T at their new home where they plan to spend the winter every year. I always like to arrive with a little thoughtful, but useful gift. Of course, folks our age have everything we could ever want, and if we don’t, we simply go out and get it. So buying a gift for their new home is becoming increasingly more difficult so I usually default to baking. After all, who doesn’t love home baked goods?

Our national grocery chain Loblaws’ private label brand PC (President’s Choice) has many great products in their lineup (you may be familiar with PC Chocolate Chip Cookies — I know that particular product was distributed nationwide in the U.S. Did they capture the market in the UK, Europe and Australia too?) and one particularly wonderful product was a Lemon Sandwich Cookie. Sadly this cookie has not been available for some time now (years, really) and our dear friend Paul LOVES them. Like, he really, really LOVES them. What set this cookie apart was its strong lemony flavour, in both the sugar biscuit and the creamy butter icing, sandwiched in the middle.

My usual MO is to make a couple of baked goods that are favourites below the 49th, but just like my Christmas baking, this list can get out of control over time. Cue JT to roll his eyes.

Now this one came about quite innocently, at least, to me it did (but then again, I can justify virtually anything!). You see, I was at Dollarama, picking up a few little things (never food) and I spotted the Wilton Sandwich Cookie Pan. Oh dear.

  • I did not go over and touch it.
  • I did not stop to look at it.
  • I did not even spend more than a split second thinking about it.
  • I simply passed by it and went on my merry way.

Of course, the memory of this specialty cookie pan tucked itself into a far corner of my brain, only to exert itself in the wee hours of the night as I was desperately trying to sleep. By the morning, I had already decided to go back and purchase one. They were only $3 so I got two and that way I could bake in tandem, my logic is that it uses less electricity if I could have a tray ready to go in the oven when the other comes out. You see? That’s justification! Cue JT to roll his eyes, again. But in all honesty, $3 is really quite reasonable for a quality Wilton product, particularly when it’s on their website for $8.99!
I used the Wilton recipe for the cookie that is on the packaging because I figured it must be tried and true and, for the most part, it worked out well. The only thing I would suggest is to add a bit of lemon zest to the cookie dough and not spray the pan with non-stick spray because the pan is already non-stick and I had no issues with the cookies releasing easily.

 

Lemony Sandwich Cookies

Makes 24 sandwich cookies.

Lemon Sandwich Sugar biscuit ingredients:

  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tsp natural lemon extract
  • 1/2 tsp almond extract
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 1/3 cup unbleached, all-purpose flour
  • a very small bit of yellow gel food colouring (optional)

Lemon Butter Cream Ingredients:

  • 94 g butter, room temperature
  • 360 g icing sugar
  • 2 tsp natural lemon extract
  • 3 tsp fresh lemon juice
  • 2 lemons, freshly grated zest
  • a very small bit of yellow gel food colouring (optional)

Lemon Cookie Batter Directions:

  1. In the bowl of a stand mixer, combine the oil and egg and beat until combined.
  2. Add the extracts, sugar and salt and beat for 1 minute.
  3. Add the flour a bit at a time, beating well to incorporate.
  4. Add the colouring a bit at a time until the desired colour is achieved.
  5. Create little round balls about 8 grams or 1/2 teaspoon each and put into the centre of each form (no need to spray with non-stick spray), press down evenly (I used a press like this cookie stamp without the silicon bit, make sure you press the bottom into flour first! You could also use an espresso tamper).
  6. Bake for 9 minutes or until no longer soft in the centre but not beginning to brown. Allow cookies to cool in the pan for a few minutes then gently coax out. Cool cookies completely before filling.

Lemon Butter Cream Filling Directions:

  1. Beat the butter until fluffy. Add the icing sugar a little each time, beating well.
  2. About half-way through the sugar, add the flavouring and lemon zest.
  3. Continue to add the sugar and beat until a desired consistency is achieved.
  4. Freeze unused buttercream in an airtight container. To use, defrost in the refrigerator. When ready to use, whip for a few minutes to ensure it is consistent.

Assembly:

  1. Using a Wilton #12 tip, fill a piping bag with the creamy filling and pipe onto one cookie at a time about half-way to the edge. Place a similarly sized cookie on top and gently squeeze. Repeat until you have 24 sandwiched cookies. In the unlikely occurrence that they are not consumed in one sitting, store in an airtight container for a day or two, or freeze for longer periods of storage. Frozen cookies have been known to be consumed quite happily, we’re not picky!!!

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LemonSquares_4249

If I hadn’t said these were Vagen, you wouldn’t have known.

 

These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.

For the non-Vegan version, please click here.

Vegan Lemon Squares

LemonSquares_4252

Chewy and lemony all at the same time.

 

Original recipe adapted from Company’s Coming, Squares by Jean Pare.

Makes 1 pan 9″ x 9″

Ingredients for Shortbread Crust:

  • 1  1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegan margarine
  • 1/4 cup coconut oil

Directions for Shortbread Crust:

  1. Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
  2. Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
  3. Press into a prepared 9×9 inch pan. Bake for 20 minutes.

Ingredients for Chewy Lemon Topping:

  • 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
  • 1/4 cup + 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon oil
  • 6 drops yellow food colouring (optional)

Directions for Chewy Lemon Topping:

  1. Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
  2. Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
  3. Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.

Notes:

  • I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
  • You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.

LemonSquares

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My friend Barb made an incredible feast for Chinese New Year, she had so many delicious things it was really difficult to choose just one. But when I saw the Lemon Chicken plated out, I knew I had to try it because, believe it or not, I happen to adore the not so good for you version at Chinese fast food stalls! It turns out that lemon in savoury dishes is not one of JT’s favourite things, although he did say he didn’t hate it. Well, what he actually said was he prefers the taste of lemons in desserts! Go figure. I really enjoyed this recipe because I adore sour and sweet combos. And I have to admit, I reduced the sugar for our dinner and if I were to make it again, I would reduce it even more as I found it a little too sweet for my taste (I have adjusted the recipe below to reduce the sugar). I also baked the skinless, boneless Chicken breasts instead of pan frying to be a little healthier.

Lemony Chicken

Original Recipe from House and Home

Serves 2, 100 g portions

IMG_4153_BLOG

Cutting the chicken into strips allows them to cook faster so that the crumbs become crispy but don’t burn.

Ingredients:

  • 1/2 cup water
  • 1 tbsp sugar (I have reduced this from my pictured recipe already)
  • 1 heaping tbsp grated ginger root
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1/2 tbsp cornstarch
  • 200 g boneless, skinless chicken breast
  • 3 tbsp flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 egg whites
  • 1/2 tbsp cold water
  • 1/2 tsp soy sauce
  • 1 clove garlic, finely minced
  • 1 cup panko-style bread crumbs
  • 1 tbsp toasted sesame seeds
  • Mix of greens such as shredded romaine lettuce.

Directions:

  1. Preheat oven to 350°F.
  2. Combine water, sugar and ginger in a small saucepan and bring to a boil. Reduce heat and simmer for a few minutes to infuse the water with the ginger.
  3. Stir in the freshly squeezed lemon juice and zest and quickly return to a boil.
  4. Dissolve the cornstarch in about 1 tbsp cold water and stir well into the lemon mixture. Cook on medium neat until thickened, stirring constantly. Remove from heat and set aside.
  5. Remove all residual fat from the chicken. Place in a zip lock bag and pound so that the breasts are even thickness. Cut each breast into similar thickness stips.
  6. Combine flour, baking powder and salt in a bowl, stir well. Set aside.
  7. Whisk egg white, water, soy sauce and garlic in another bowl, set aside.
  8. Pour Panko into a third bowl and mix in the sesame seeds.
  9. Set up your breading stations so that the flour mixture is first, the egg whites second and the panko last.
  10. Dredge the chicken strips in the flour mixture and shake off excess, then dip into the egg whites and lastly coat with panko/sesame mix. Repeat with all the chicken strips until all have been breaded.
  11. Bake on a parchment lined baking sheet for about 12-15 minutes (turning about mid way) or until chicken has an internal temperature of 165°F or 74° C.
  12. Reheat the sauce. Fill a bowl with mixed greens, place chicken strips over the greens and dress with the hot lemony sauce.
  13. Enjoy!

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You know the saying, when you’ve got lemons, make lemonade? Well I had purchased a few lemons for a recipe and didn’t end up making that recipe, so I had lemons. And in these parts, during the winter, lemons are expensive so I didn’t want them to go to waste. Not knowing exactly what I wanted to make. I just zested both lemons and then squeezed all the juice out. The zest went into a ziplock bag in the freezer (perfect for baked goods, fresh lemon zest anytime) and the juice went into a jar into the fridge. It was the juice I was most concerned about, after all the expense and now the trouble and mess of juicing them, I knew I needed to use up the lemon juice soon.

This is the part I love about blogs: I sat down at the island in the kitchen and simply Googled “lemon recipes” and soon there were literally hundreds if not thousand lemony options. The one that caught my eye was “lemon cookies”! So now to find The One! By Googling “lemon cookies” recipe I found the recipe I wanted: Chewy Lemon Cookies by Patent and the Pantry. What drew me to these cookies was that they had four tablespoons of lemon juice and the zest of one lemon; coincidentally, I had EXACTLY four tablespoons of lemon juice from my lemons (and the zest from the freezer) so I knew this recipe was The One! And another coincidence is that the author of this blog also loves shoes, high heeled shoes, in patent leather! Sigh. And I loved the look of the cookies too. I made a few alterations in the recipe because of ingredients on hand (i.e. two small eggs instead of one large one). These cookies have a lovely lemony flavour and they are not too sour; it’s balanced by the sweetness of the sugar but they are not sickly sweet as some lemony recipes can be. This batch was taken in to JTs work with a few set aside for our enjoyment (and the photoshoot).

Lemon Cookies Square_BLOG

Fresh out of the oven, get ’em while they’re hot! (night shot)

Chewy Lemon Cookies

Makes about 66 smallish cookies (using a 2.5 cm or 1 inch ice cream scoop)

For the original recipe kindly click here

Ingredients:

  • 3 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c butter, softened
  • 1 1/2 c white sugar
  • 2 small eggs
  • 1/2 tsp vanilla extract
  • zest of one large lemon
  • 4 tbsp fresh lemon juice
  • 1/2 c sugar for rolling cookies

Directions:

  1. Preheat oven to 350°F.
  2. Whisk together flour, baking soda, baking powder and salt.
  3. Beat the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla, lemon zest and juice until thoroughly combined.
  4. Add the dry ingredients and mix until just combined.
  5. Using a 2.5cm or 1 inch ice cream scoop, make balls of dough and roll in the sugar. Place about 2″ apart on a parchment lined cookie sheet (they will flatten out and expand).
  6. Bake for 14 minutes for a golden bottom but still chewy.
  7. Remove from oven and let cool on cookie sheet for 2 minutes before removing to cool thoroughly on wire racks.
  8. Store in an air tight container, or eat right away!
Lemon Cookies Top_BLOG

Delicately crackled.

Lemon Cookies Half_BLOG

They really are quite chewy.

Lemon Cookies right_BLOG

This one insisted this was her best side.

Lemon Cookies Front_BLOG

This one was being a Prima Donna and made me shoot it from several angles.

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We’re off on a little break, so if I don’t comment on your blog right away, please know I still love reading your blog and will be back as soon as I can.
Inspiration comes from anywhere but the places I seem to be getting my inspiration are the wonderful blogs I read. Liz over at That Skinny Chick can Bake made this incredibly beautiful Lemon Cream Dessert with the Secret Recipe Club; I was immediately smitten. Plus I needed a nice light dessert for the finalé of our Indian Feast. Now we’d all like to eat like Liz and look like her, but sadly, that is not my world, so I had to take her beautiful dessert as inspiration and find a ‘lighter’ version and I found it at Serious Eats — It’s a Greek Yogurt Lemon Mousse!

It’s an easy dessert to make and the egg whites are cooked over a bain marie, as if you were making Italian Meringue! I didn’t change a thing!

Now you’ll see in the last picture that the texture was described as spray foam insulation, but tasting way better. It’s definitely a firm mousse with very good lemon flavour! I will book mark this recipe for the future!

We got these adorable little pots in Paris; yogurt came in them, the company was celebrating their anniversary and packaged their product in these gorgeous pots

You see, I wasn’t fibbing! This is one of our breakfasts in our Paris apartment

The texture was described as resembling spray foam insulation, but tasting WAY better! Thx Gordon P XO

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I’d like to apologize, this post was so unprofessional; when I left it last night, everything was done and it was timed to release this morning, as all my posts do. But for some reason, while eating my grapefruit and blueberries this morning, I decided to check it again on my phone and discovered a small typo at the beginning of the post, so I fixed it; unbenounced to me, I hadn’t refreshed the post on the phone to sync with the server, so what I actually did was update an older post, thereby overriding the actual post. ARGHHHHHHH! When I finally saw Norma‘s tongue in cheek comment later that morning, I realized my extreme faux pas. That’s what I get for using multiple devices to update my blog. I shall be ever more careful in the future, thanks Norma for calling me out. My punishment (well, other than mortal embarrassment), is to have to retype the entire post with the exception of the intro below. Now I’ll go stand in the corner.

I know there are many of you who, how shall I say this delicately, can’t stand to be in the same room as coconut, but here chez kitcheninspirations we love the stuff; the taste, texture, colour, aroma (makes me think of a beach vacation), we LOVE it! So this will not be the last coconutty thing we make, and unfortunately, you won’t be able to leave it out as it’s such an integral part of the recipe. So fasten your seat belts and prepare yourself for a chewy, lemony treat!

Chewy Lemon Squares

Chewy and lemony, I've never made this one with frosting and we have never missed it

Chewy and lemony, I’ve never made this one with frosting and we have never missed it

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 9″ x 9″

First Layer Ingredients:

  • 1 1/2 c all purpose flour
  • 1/4 c granulated sugar
  • 1/2 c butter

First Layer Directions:

  1. Preheat oven to 350°F.
  2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal; blades)
  3. Press into ungreased 9×9 inch pan. Bake for 20 minutes.

Second Layer Ingredients:

  • 2 eggs
  • 1/4 cup lemon juice
  • 1 c granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 cups flaked, unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon essence

Second Layer Directions:

  1. Beat eggs slightly. Stir in the rest of the ingredients.
  2. Spread over shortbread base. Bake at 350°F for additional 30 minutes, until set in the centre and golden in colour.
  3. Cool and cut into squares, or bars.

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