Recipes by their Ingredients

lemon

  • Foul Mudammas / Ful Medames

    foul mudammas, Ful medames
    Foul Mudammas / Ful Medames
    (Serves 2-4)


    1 lb fresh, fava beans, shelled
    ¾ cup water
    1 tsp kosher salt
    ⅓ cup chopped flat-leaf parsley
    ¼ cup extra virgin olive oil
    1 lemon, half juiced, other half small wedges
    salt and pepper, to taste
    4–6 cloves garlic, crushed, lightly chopped
    ¼ to ½ tsp chili pepper flakes
    1 tsp cumin powder
    ⅓ cup chopped cucumber, optional ⅓ cup chopped tomato, optional a few thin slices of yellow onion or a few green onions, chopped, optional 2 pita bread, warmed, optional


    NOTES: A traditional Egyptian breakfast! 
     

    Bring &frac134; cup of water and 1 tsp salt to boil with the beans, bring down to a simmer, when the water is gone, about 20 minutes.

    Using a rubber glove, if you have one, or you can wait until the beans cool down a bit, using a small paring knife, be careful, make a slit and pop/remove the bean from the outer waxy shell and discard the shell, put the fava beans back in the pan and add 2 tblsp of the olive oil and then the crushed garlic, saute for few minutes, then partially mash the beans with a fork (so they can absorb the rest of the ingredients) and then, turn off the heat and add the cumin, chili pepper flakes and parsley, arrange in the center of a bowl or plate, top with the rest of the olive oil and add a pinch of cumin and chili pepper and salt and pepper to taste.

    Serve with some chopped cucumber and tomato salad with thinly sliced mild onions or green onions  Eat with warmed pita bread, lavash or naan to dip.

  • Hollandaise Sauce

    Hollandaise Sauce
    Hollandaise Sauce
    (Serves 2)
    2 tblsp water
    4 egg yolks
    ¾ cup clarified butter,(2 sticks),(ghee),
    juice of 1 lemon (@1 tblsp)
    NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!

    INSTRUCTIONS

    Combine the yolks and water over low heat. I use a double boiler.
    Stir quickly with a whisk until it becomes smooth and creamy.
    Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.

    At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.

    A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!

     

  • Roasted Whole Chicken

    Roasted Whole Chicken
    Roasted Whole Chicken
    (Makes 1 cup)

    1 whole chicken, 2.25lbs to 3.5lbs (WOG)s
    ¼ cup mustard (your favorite)
    1 tsp granulated garlic
    ½ tsp cayenne pepper
    ½ lemon
    butchers twine (to truss the chicken)

    NOTES: (WOG) = With Out Giblets. There are many ways to truss a chicken. Look it up and find your favorite technique!

    Rinse the chicken in cold water and pat dry with paper towels.

    Coat the chicken with the mustard, then sprinkle the garlic, and cayenne over the chicken.

    Place the ½ lemon inside the chickens cavity.

    Make sure you have a long enough piece of butchers twine and truss up the chicken.

    Start by tying a loop around one wings base and run the twine to the other wing securing them both to the chickens body, then run the string around one of the drum sticks and then after looping it secure the last drumstick (leg) to the other drumsticks leg and tie a knot. Trim off any excess string.

    Pre-heat oven to 350° F

    Roast in the center of the oven for 1 hour and 40 minutes, or until the internal temperature reads 165° F.

    Let rest 5 minutes, then serve.

  • Salsa (Pico de Gallo)

    Salsa (Pico de Gallo)
    Salsa (Pico de Gallo / Salsa Fresco)
    (Serves 10-12)


    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt


    NOTES:I like mine cut small but if you like larger chunks, feel free! Something I learned recently, raw salsa, aka Salsa Cruda, is not really called a salsa, they call this Pico de Gallo or Salsa Fresco. A cooked salsa, would be one where the tomatoes and chilies have been boiled or roasted and typically blended. Use as a topping for cooked fish, chips and salsa, filling for burritos and tacos. If you threw these ingredients into a blender, you'd have Salsa Roja, less chunky and slightly more watery.
     

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.

  • Seafood Paella

    Seafood Paella
    Seafood Paella
    (Serves 4-6)


    2 tblsp olive oil
    5 or 6 roasted piquillo peppers, cut into strips
    1 bell pepper, diced
    12 oz sofrito
    1½ cups Valencia rice
    ½ tsp saffron
    4 cups seafood broth, or chicken broth
    1 lb fresh seafood (mussels, shrimp, clams, scallops, octopus, squid)
    2 oz dried Spanish chorizo, sliced thin, optional
    lemon wedges for service


    NOTES: Bomba, Valencia or Calasparra Rice is best. Arborio rice would be used in a pinch but gets creamy when stirred. The "pegado" (stuck) or "raspa" (scrape) rice on the bottom edge is the most sought after and flavorful!

    Heat the olive oil in the paella pan and saute the bell pepper. Add the sofrito and simmer for 5 minutes.
    Add the rice and distribute evenly. Crush the saffron lightly and add it to the pan.
    add the heated broth slowly, do not stir the rice after this point. After 10 more minutes, add the seafood and piquillo peppers into the mixture. Once the liquid is absorbed, about 10 minutes, remove from heat, cover with foil and let sit 10 minutes, garnish with lemon wedges and serve.