Thursday, May 31, 2012
This is my favorite way to prepare locally grown carrots. The addition of fresh lime juice, fresh orange juice, lime zest and orange zest makes the flavors in this dish sing! 2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices 2 cups or more or water 1 cup freshly squeezed orange juice ½ cup sugar ¼ cup fresh squeezed lime juice 2 tbsp butter 2 ½ tsp finely grated orange zest 2 tsp finely grated lime zest 1 tsp salt 1 tbsp fresh parsley, chopped Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes.
Here's another great recipe using our local citrus, this is one of my favorite salad recipes and makes a beautiful presentation complimentary to any meal. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving. Ingredients ¼ cup fresh squeezed orange juice 2 Tbs fresh lemon juice 2 tsp grated orange zest 2 Tbs extra virgin olive oil 2 Tbs canola oil 2 tsp Dijon mustard ½ tsp dried tarragon 1 shallot, chopped salt and freshly ground pepper to taste 1 large fennel bulb 3 large local oranges 4 cups arugula Directions To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, tarragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths. Working with one orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges. Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.
Tuesday, May 8, 2012
Here's a fantastic marinade using locally grown citrus. CITRUS MARINADE My favorite ingredient for creating homemade marinades is citrus. This marinade is fantastic for chicken, beef or fish, and works especially well for grilling. Marinade meat for a minimum of two hours and a maximum of eight hours. Ingredients 1/2 cup orange juice (juice of 1 orange) 1/2 cup lemon juice (juice of 2 lemons) 1 teaspoon fresh rosemary, chopped 1 1/2 inch section fresh ginger, peeled, minced 1 tablespoon soy sauce 3 cloves garlic, minced Directions Marinate chicken or fish by placing in air-tight, sealed plastic bags submerged in liquid. Marinate maximum of eight hours.
Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs Here’s a great summertime side dish perfectly suited for an outdoor barbeque with family and friends. The addition of local lemons to this recipe provides just the right amount of flavor complexity and necessary acidity to grilled artichokes. Ingredients 2 lemons, halved 6 large artichokes 6 tbsp butter 6 tbsp olive oil 2 shallots, minced 4 tbsp white wine 4 tbsp lemon juice 3 tbsp chopped fresh herbs such as basil, marjoram or thyme salt and freshly ground pepper to taste Directions Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring knife, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them. Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes until just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving. Prepare barbeque for medium-high heat. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm. Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes