LEMONGRASS PASTE
I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.
Provided by gailanng
Categories Asian
Time 10m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
LEMON PUREE
Prepare this Lemon Puree recipe for David Chang's Pan-Fried Soft-Shell Crab dish.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).
- Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.
- Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely before using.
LEMONY CHICKPEA PUREE
Steps:
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
- Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
PURéED POTATOES WITH LEMON
Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.
Provided by Julia Moskin
Categories vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
- Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
- Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
- After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
- Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
- With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
- Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
LEMON MOUSSE WITH BOYSENBERRY PURéE
Categories Milk/Cream Berry Egg Dessert Cocktail Party Lemon Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to boil in heavy small saucepan. Gradually whisk hot lemon mixture into egg mixture. {Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until beginning to thicken and thermometer inserted into mixture registers 160-F, about 4 minutes. Transfer curd to small bowl. Press plastic wrap onto surface of curd; refrigerate until cold.
- Puree thawed boysenberries and 4 tablespoons sugar in blender. Strain into medium bowl to remove seeds; discard seeds. (Curd and puree can be made 1 day ahead. Cover puree; chill curd and puree.)
- Using electric mixer, beat cream in large bowl until soft peaks form. Transfer 3/4 cup whipped cream to small bowl and reserve. {Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd. Spoon mousse into pastry bag fitted with large plain tip.
- Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh boysenberries, if desired.
More about "lemon puree recipes"
LEMON PUREE - KITCHEN BUTTERFLY
From kitchenbutterfly.com
Reviews 5Estimated Reading Time 2 mins
GOURMET PUREE RECIPES: 9 DIFFERENT WAYS TO COOK IT
From finedininglovers.com
TURN JUICED LEMONS INTO A PURéE OF PURE LEMONY GOODNESS
From bonappetit.com
11 PRESERVED LEMON RECIPES - BON APPéTIT RECIPE
From bonappetit.com
LEMON DILL SALMON PURéE - BITES FOR FOODIES
From bitesforfoodies.com
ROASTED LEMON PUREE – MOD MEALS ON MENDENHALL
From modmealsonmendenhall.com
10 BEST LEMON SMOOTHIE RECIPES | YUMMLY
From yummly.com
MY PRESERVED LEMON BREAKTHROUGH - ELINOR BACHRACH HUTTON
From elinorhutton.com
RASPBERRY LEMON PUREE - WHOLE LIFE COOKING
From wholelifecooking.com
LEMON PUREE RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
PARSNIP PUREE RECIPE - LOVE AND LEMONS
From loveandlemons.com
NATURAL HEALTH BLOG - JOHN KOZINSKI MEA, FSMA
From macrobiotic.com
LEMON SOLE PURéE | ANNABEL KARMEL
From annabelkarmel.com
MEYER LEMON PUREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON PUREE RECIPES
From tutdemy.com
GRILLED CALAMARI WITH LEMON PUREE RECIPE | GOOD FOOD
From goodfood.com.au
LEMON-PUREE
From vita-pakt.com
10 BEST LEMON PUREE RECIPES | YUMMLY
From yummly.co.uk
20 BEST LEMON COCKTAILS TO TRY NOW - A COUPLE COOKS
From acouplecooks.com
CASABLANCA MARKET MOROCCAN PRESERVED LEMON PUREE
From casablancamarket.com
BAREFOOT CONTESSA | PURéED POTATOES WITH LEMON | RECIPES
From barefootcontessa.com
LEMON PUREE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LEMON PUREE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON PURéE BY GRéGORY MARCHAND - ALL MY CHEFS
From allmychefs.com
WHEN LIFE GIVES YOU PRESERVED LEMONS, MAKE PASTE | TASTE
From tastecooking.com
LEMON CRAFT PUREE® — AMORETTI
From amoretti.com
PRESERVES IN ACTION: PUREED PRESERVED LEMONS - FOOD IN JARS
From foodinjars.com
EASY FRESH MANGO PUREE - 5 MINUTE RECIPE | THE FOODIE AFFAIR
From thefoodieaffair.com
10 BEST LEMON PUREE RECIPES - EASY RECIPES
From recipegoulash.cc
10 BEST LEMON PUREE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE LEMON PUREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON AND GARLIC PUREE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON FLUID GEL - CHEF JOBS, RECIPES, SUPPLIERS AND NETWORKING
From thestaffcanteen.com
LEMON PUREE | 100% NATURAL FRUIT PUREES | FIERCE FRUIT
From fiercefruit.com
CHICKPEA LEMON PUREE | MASTERING DIABETES
From masteringdiabetes.org
RECIPE FOR CHICKPEA AND LEMON PUREE — MY SWEET RECIPES
From mysweet.recipes
PRESERVED LEMON PUREE - THE STAFF CANTEEN
From thestaffcanteen.com
SMOKED LEMON PURéE OVER RAVIOLI – CHEFS ROLL
From chefsroll.com
PRESERVED LEMONS AND PRESERVED LEMON PASTE - RAD FOODIE
From radfoodie.com
BASIC FRUIT PUREE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
100% WHOLE LEMON LEMONADE (THE PEEL TOO!) - THECOOKFUL
From thecookful.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