THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
LEMON-RED PEPPER CONFIT
If yellow and orange bell peppers are available, mix them to make a more colorful relish. Use this to top Cornmeal-Crusted Soft-Shell Crabs.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Cut peppers into thin strips. Heat oil in a large skillet over medium-low heat. Add shallots, and cook until they begin to brown, about 15 to 20 minutes. Add red peppers, wine, salt, and pepper. Cover, and cook until wine is almost absorbed, about 20 minutes, stirring occasionally. Uncover, and reduce heat to low. Cook, stirring occasionally, until peppers are tender, about 15 minutes.
- Meanwhile, remove lemon zest in long thin strips, and set aside. Use a small, sharp knife to cut away pith. Remove lemon sections by sliding the knife down one side of a section, cutting it away from the white membrane. Twist blade under section to lift it out. Remove all sections, cut them in half, and add to peppers along with zest. Toss to combine, and serve.
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the lemons in half; squeeze the juice and reserve it for another use.
- Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
LEMON CONFIT
Yield makes about 4 cups
Number Of Ingredients 6
Steps:
- Plunge the lemons into a pot of boiling water (this softens any outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons, then slice them very thin. Discard the ends and remove and discard the seeds. In a small bowl, combine the shallots with the garlic. In another bowl, mix the salt with the sugar.
- Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemons first with a little shallot mixture, then with some salt and sugar mixture. Repeat, layering lemons in stacks and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. As you carefully layer the lemons, layer in stacks. Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
- Remove and drain the lemons in a strainer for 15 minutes or so. Discard the liquid. Pack the drained lemons tightly in a jar or other clean container and top off with oil, making sure to cover all the lemons. The confit can be used immediately or kept in the refrigerator for at least a month.
More about "lemon and peppercorn confit recipes"
LEMON CONFIT RECIPE - ERIC RIPERT | FOOD & WINE
From foodandwine.com
Servings 4Total Time 15 minsAuthor Sharonc
LEMON CONFIT RECIPE | BON APPéTIT
From bonappetit.com
LIMONCELLO LEMON CONFIT | RICARDO
From ricardocuisine.com
15 LEMON-PEPPER CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
LEMON CONFIT RECIPE | GOOD FOOD
From goodfood.com.au
HOW TO MAKE MEYER LEMON CONFIT - FOOD IN JARS
From foodinjars.com
HOW TO MAKE MEYER LEMON CONFIT - TASTE WITH THE EYES
From tastewiththeeyes.com
LEMON CONFIT RECIPE: GREAT TASTE WITH 8 INGREDIENTS
From hadipisir.com
Ratings 2Category Fermentation, AppetizerCuisine FrenchTotal Time 20 mins
- After washing the lemons thoroughly, cut them to the desired size (leaving the skin on them), remove the seeds, if any.
SIMPLE LEMON CONFIT SLICES | RICARDO
From ricardocuisine.com
ROSEMARY & LEMON CONFIT POTATOES - TROIS FOIS PAR JOUR
From troisfoisparjour.com
LEMON PEPPER - JO COOKS
From jocooks.com
MEYER LEMON CONFIT RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON OIL RECIPE | BON APPéTIT
From bonappetit.com
CHIPOTLE & LEMON CHICKEN CONFIT RECIPE FROM H-E-B
From heb.com
MARINATED OLIVES WITH LEMON CONFIT - INSPIRED TASTE
From inspiredtaste.net
LEMON-RED PEPPER CONFIT - MEALPLANNERPRO.COM
From mealplannerpro.com
OCTOPUS SALAD WITH LEMON CONFIT RECIPE - SIMPLE + HEALTHY
From simpleandhealthy.com
HOW TO MAKE CONFIT LEMON - DELICIOUS BY EMMA
From deliciousbyemma.com
LEMON CONFIT IN EXTRA VIRGIN OLIVE OIL - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
LEMON CONFIT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LEMON-RED PEPPER CONFIT | RECIPE | CONFIT RECIPES, STUFFED …
From pinterest.com
LEMON CONFIT RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
THE DOUX DES LANDES PEPPER COOKED GENTLY INTO A CONFIT OF …
From onruetatin.com
CONFIT OF LEEKS WITH LEMON AND GARLIC - BE WITH MIA
From bewithmia.com
PEPPER CONFIT - SUSAN HERRMANN LOOMIS | ON RUE TATIN
From onruetatin.com
LEMON PEPPERCORN DRESSING - COOKEATSHARE
From cookeatshare.com
BURRATA WITH BROAD BEAN PESTO, BASIL, PRESERVED LEMON AND CONFIT ...
From greatbritishchefs.com
MARINATED CHICKPEA SANDWICHES WITH LEMON CONFIT - LOVE AND …
From loveandoliveoil.com
LEMON AND PEPPERCORN RECIPES (993) - SUPERCOOK
From supercook.com
LEMON & BLACK PEPPER FLAVOUR PEARLS CONFIT OF SALMON RECIPE
From peninsulalarder.com.au
THE BEST LEMON PEPPER SEASONING RECIPE | WHOLESOME YUM
From wholesomeyum.com
MEYER LEMON CONFIT - THE WASHINGTON POST
From washingtonpost.com
RECIPE: FENNEL, LEMON AND GARLIC CONFIT | KITCHN
From thekitchn.com
FENNEL CONFIT WITH TARRAGON AND LEMON - WITH SPICE
From withspice.com
LEMON PEPPERCORN DRESSING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLIC-CONFIT CHICKEN WITH LEMON AND THYME RECIPE - PUREWOW
From purewow.com
LEEK AND LEMON CONFIT | TASTE
From tastecooking.com
ONION AND PEPPER CONFIT RECIPE - FOOD NEWS
From foodnewsnews.cc
LEMON CONFIT & LEMON SYRUP - PART IT-SQUARE IN THE KITCHEN
From t-squareinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love