Visit RedlandsDailyFacts.com, entertainment tab, click Local Food- to read this week's food column.
This week's food column: No Fuss New Year's Night Recipes and Techniques.
You may also read prior food columns, from weeks before, at the Redlands Daily Facts site.
Happy New Year!
Chef Lee
Showing posts with label food column. Show all posts
Showing posts with label food column. Show all posts
Saturday, December 31, 2011
Monday, October 24, 2011
Redlands Daily Facts Food Column
As you may know, I write a weekly food column which appears every Saturday in the Redlands Daily Facts Food Section. To read prior columns on-line go to:
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
Monday, April 11, 2011
Got Oranges ???!!
Two of my favorite recipes from the Celebrate Citrus Food Column in the Redlands Daily Facts.
Arugula, Fennel and Orange Salad
This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. 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, terragon, 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 clice 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.
CITRUS MARINADE
This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.
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
Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.
Arugula, Fennel and Orange Salad
This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. 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, terragon, 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 clice 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.
CITRUS MARINADE
This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.
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
Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.
Friday, January 7, 2011
This week's Redlands Daily Facts Food Column
Tomorrow's Redlands Daily Facts food column is:
All About Olive Oil
If you don't receive the newspaper in hard copy, you can read the on-line version at:
RedlandsDailyFacts.com, click the "entertainment" tab, then select "Local Food".
Happy farm cooking to you and yours! See you at the farmer's market.
Chef Lee
All About Olive Oil
If you don't receive the newspaper in hard copy, you can read the on-line version at:
RedlandsDailyFacts.com, click the "entertainment" tab, then select "Local Food".
Happy farm cooking to you and yours! See you at the farmer's market.
Chef Lee
Sunday, October 10, 2010
Tips for Cooking and Roasting Vegetables
Some additional tips for cooking and roasting vegetables (related to Redlands Daily Facts Food Column "Root of Savory", 10.9.10)
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
Wednesday, September 8, 2010
Food Column This Saturday.... again!
Just making the final edits for this Saturday's Food Column in The Redlands Daily Facts. Be sure to see this week's entry or read on-line at RedlandsDailyFacts.com. The article will run on Saturday September 11, 2010.
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