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Healthy Mediterranean Cooking at Home

Category Archives: lemon

Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.

Salisbury Steak 

4 Servings

Ingredients

Burger Steak

1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper

Gravy

1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper

Directions

Place the ground beef in a medium bowl, breaking it up as you do.

Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.

Divide the seasoned ground beef into 4 even portions and form into patties.

Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)

Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.

Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.

Turn the heat down to medium.

Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.

Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.

Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.

Flounder Almondine

Ingredients

5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Lemon wedges

Directions

Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.

Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.

Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.

Jelly Roll Cake

Servings 10

Ingredients

3 eggs
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
About 2/3 cup of lemon curd or your favorite jelly

Directions

Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.

In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.

Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.

Pour the cake batter into the prepared pan, spreading to the corners.

Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.

Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.

Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.

Cool on a cooling rack for at least 30 minutes.

Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.

Sprinkle with powdered sugar. Cut into ½ inch slices to serve.

Easy Lemon Curd

If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.

Ingredients

1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra

Directions

Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.

Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.

Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.

Store in the fridge in an airtight container.

Jello molds from the 50’s and 60’s.

 

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Shrimp Scampi

Be sure to purchase US wild caught shrimp for this dish.

2 servings

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
14 -16 extra-large shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Directions

Heat the butter and oil in a saute pan.

Add the garlic and cook for 2 minutes. Add the wine, salt, black pepper, red pepper and cook for 2 minutes.

Add the shrimp and cook 2–3 minutes or until lightly pink. Turn the shrimp over and cook for another minute.

Remove the pan from the heat and stir in the parsley, lemon juice and lemon zest.

Mushroom Risotto

(2 large side-dish portions)

Ingredients

1 cup Arborio rice
2-3 cups chicken stock
1 cup mushrooms, rinsed and chopped
1 small onion, chopped
1 clove garlic, minced
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and pepper to taste

Directions

Heat the chicken stock in a saucepan over medium-low heat, to keep warm.

Drizzle the olive oil over the bottom of a heavy bottomed pot, and place it over medium heat. Add the butter and allow to melt.

Add the garlic, onion and mushrooms and sauté until all are soft.

Add the Arborio rice and mix to coat with oil, allowing to cook for about one minute.

Ladle 1 cup of chicken stock over the rice, stirring until it is absorbed by the rice.

Continue adding chicken stock and stirring until the risotto is creamy and the rice grains are al dente – soft but a bit firm on the inside.

This will take about 15-20 minutes. Before serving, stir in Parmesan cheese and salt and pepper to taste.

Baked Zucchini with Parmesan

2 servings

Ingredients

1 medium zucchini, washed and trimmed
Olive oil
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Cut the zucchini in half lengthwise. Cut each half in half again lengthwise. Then cut each piece in half crosswise for a total of 8 pieces.

Arrange the zucchini in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil.

Season with the salt and pepper. Mix the Parmesan and garlic together; then sprinkle over the zucchini.

Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.


For me, holiday baking doesn’t just include what would be served on the holiday itself, but it also includes breakfast breads and desserts for the days surrounding the holidays. That is because I usually have family or house guests visiting for several days over a holiday. So I plan ahead and bake several breakfast items that can be heated and served and have at least one or two desserts on hand. Here are recipes for a few favorites that are all easy to make.

Lemony Ricotta Pie

Ricotta pie or cheesecake are very popular in our family.

Crust
2 cups almond flour
1 tablespoon sugar
4 tablespoons melted butter

Filling
4 large eggs
2 cups whole milk ricotta cheese
½ cup sugar
1 tablespoon honey
1 teaspoon lemon extract
¼ teaspoon kosher salt

Garnish
Candied lemon and orange peel

Directions

For the crust:

Preheat the oven to 325 degrees F.

Combine the crust ingredients and press into the bottom and sides of a 9 inch pie pan.

Bake for 10-15 minutes until a light golden brown. Remove from the oven.

For the filling:

In a large mixing bowl, whisk the eggs. Add the sugar and honey and whisk. Add the ricotta, salt and lemon flavoring.

Whisk until thoroughly mixed. Pour into the pie pan over the baked crust.

Return the pie to the oven and bake for about 60 minutes until the filling is completely set.

Remove the pie from the oven and set on a cooling rack.

Decorate the top of the pie with pieces of candied lemon and orange peel.

When cooled to room temperature, refrigerate until serving time.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoons ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325 degree oven. Freeze for longer storage.

Adapted from a King Arthur recipe.

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.


Scallops In A Leek And Lemon Butter Sauce

Ingredients

3 tablespoons butter, divided
1 large leek (white and pale green part only), thinly sliced
1 tablespoon water
1 cup dry white wine
2 shallots, minced
2 tablespoons fresh lemon juice
1 fresh thyme sprig
6 large sea fresh scallops
2 tablespoons cold unsalted butter for the sauce, cut into 1/2 inch pieces

For the spinach

10 oz package of frozen spinach, defrosted
1 garlic clove, minced
1 tablespoon olive oil

Directions

For the leeks:

Wash the leeks well to rid them of sand. Drain.

Melt 2 tablespoons butter in a medium skillet with a cover over medium low heat. Add the sliced leeks and water.

Cover and simmer until the leeks are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.

Remove the leeks to a bowl and cover while the other ingredients are being prepared.

For the sauce:

In a small saucepan boil the white wine, shallots, lemon juice and fresh thyme sprig until the mixture is reduced to half.

Strain the sauce into a measuring cup. Reserve the pot.

For the scallops:

Remove the side muscle from the scallops and dry the scallops well on a paper towel. Sprinkle the scallops with salt and pepper.

Melt 1 tablespoon of the butter in the skillet that the leeks were cooked in over medium-high heat.

Add the scallops and saute until cooked through, about 3 minutes. Place the scallops on a plate and cover with foil.

Pour the wine sauce into the skillet and bring to simmer. Gradually add the cold butter cubes to the sauce, whisking just until melted.

Season the sauce to taste with salt and pepper. Stir in the leeks and warm the mixture.

For the spinach:

Heat the olive oil and garlic in the small saucepan that the sauce was made in and add the spinach. Cook just until the spinach is hot.

Remove the pan from the heat.

To assemble the dish:

Divide the leek sauce in half and pour into the center of two round individual pasta bowls.

Place 3 scallops over the leek sauce in each dish.

Arrange the cooked spinach around the scallops in each dish and serve.


Looking for a few ideas on what to cook for dinner on busy weeknights? Here are a few recipes for you to try. The codfish, pork kabobs and Parmesan chicken come together fast. For the pasta dish, roast the broccoli in the oven while the pasta is cooking. Just a few minutes more are needed to pull it all together with some delicious results. Use seasonal vegetables for the sides.

Lemon Breadcrumb Topped Codfish

Pacific cod is a sustainable fish. Serve with a pasta or rice side dish and a vegetable.

2 servings

Ingredients

1 tablespoon olive oil
1/2 cup panko breadcrumbs
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon olive oil mayonnaise
Two 6 oz center cut Pacific cod fillets

Directions

Heat the oven to 400°F.

Make the lemon-zest breadcrumbs: In a medium bowl, combine the breadcrumbs, oil, salt and pepper to taste and the lemon zest.

Mix well. Set aside.

Place the cod fillets in a small baking dish coated with olive oil.

Spread the non skin side of each fillet with some of the mayonnaise and then press on a layer of breadcrumbs.

Put the pan in the oven and roast until the fish is cooked through, 18-20 minutes.

Grilled Pork Kabobs

Serve with potato salad or baked beans.

4 servings

Ingredients

3 (1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb), trimmed of fat
½ teaspoon salt
¼ teaspoon black pepper
1 medium zucchini, cut into 1-inch pieces
¼ of a red onion, cut into 1 inch pieces
Half a medium bell pepper, cut into 1 inch pieces
½ cup Peach BBQ sauce

Directions

Heat an outdoor grill and oil the grill grates.

Sprinkle both sides of each pork chop with salt and pepper; cut each chop into 1 inch pieces.

Alternately thread pork pieces, zucchini, onion and bell pepper evenly onto metal skewers. .

When ready to grill, place the skewers on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.

Brush with the BBQ sauce. Cook 5 minutes. Turn kabobs; brush with more sauce.

Cook an additional 5 to 7 minutes or until the pork is cooked through.

Creamy Broccoli Pasta

Serve with an Italian mixed green salad or a tomato salad.

Serves 4-6

Ingredients

1 lb dry rigatoni pasta
1 large bunch broccoli florets
1 clove garlic
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup grated Parmigian0-Reggiano cheese
1/8 teaspoon nutmeg
Salt, pepper and olive oil
6 slices of Prosciutto di Parma

Directions

Heat the oven to 425 degrees F.

In a large bowl mix the broccoli with enough of the olive oil to coat generously, add salt to taste, and a few grinds of pepper.

Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced.

Roast until the florets begin to brown, about 10 minutes. Stir the broccoli pieces and add the slices of prosciutto to the pan,

Continue to roast until the broccoli is tender and the prosciutto is crisp, about 10 more minutes.

Boil a large pot of water to cook the pasta. When it reaches a full boil, add salt and the pasta and cook according to package instructions for al dente.

When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.

Mince the garlic and cook it over medium heat in the empty pasta pot with the butter until the garlic has softened slightly (3-5 minutes).

Add the flour, stir and cook for 2-3 minutes more. Whisk in the milk.

Increase the heat to medium-high and cook, whisking constantly, until the milk mixture comes to simmer.

As soon as it reaches a simmer, it will thicken and should be able to coat a wooden spoon.

Turn the heat off and whisk in the cheese. Add freshly cracked black pepper, nutmeg and salt to taste.

Return the drained pasta to the sauce in the pasta pot and add the reserved pasta water, tossing the pasta to loosen it up.Stir in the roasted broccoli.

Top the pasta with broken pieces of the crispy prosciutto and serve.

Parmesan Crusted Chicken Cutlets

Serve with a light pasta and a green vegetable.

Serves 2

Ingredients

2 boneless, skinless chicken breasts (4 ounces each)
Table salt and ground black pepper
¼ cup unbleached all-purpose flour
½ cup grated Parmesan cheese
1 large egg, beaten
1 tablespoon olive oil
Half a lemon , cut into wedges

Directions

Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness.

Pat dry with paper towels and season both sides with salt and pepper.

Set up three shallow bowls: one with the flour, one with the egg and one with the cheese.

Using tongs and working with 1 cutlet at a time, coat chicken in flour, shaking off excess.

Transfer chicken to the egg; coat evenly and let excess run off.

Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres.

Heat oil in a nonstick skillet over medium-high heat until shimmering. Place the cutlets in the skillet and reduce heat to medium.

Cook until cheese is pale golden brown, about 3 minutes.

Carefully turn the cutlets over and continue to cook until the cheese is pale golden brown on the second side, about 3 minutes.

Serve immediately with lemon wedges.


People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.

There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.

Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.

Here are some recipes suitable for Passover with Italian Jewish influences.

Tomato Soup with Rice

Ingredients

1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley

Directions

In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.

Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.

Add the remaining chicken broth and rice. Season with salt, thyme and pepper.

Simmer 20 to 30 minutes. Serve garnished with parsley.

Honey Lemon Artichokes

Ingredients

1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
Salt
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice

Directions

Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.

Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.

Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.

Use a vegetable peeler to remove a thin layer from the remaining stems.

Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.

Quickly transfer each trimmed artichoke to the bowl of lemon water.

Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.

Preheat a large saute pan over medium heat. Add the oil and swirl to coat.

Add the artichokes cut side down, fitting them snugly into the pan.

Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.

Season lightly with salt.

Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.

The liquid should thicken slightly and the artichokes will be tender.

Transfer to a platter. Spoon some of the sauce over the artichokes.

Garnish with the parsley and red bell pepper. Serve warm or at room temperature.

Braised Chicken and Eggplant

Ingredients

3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil

Directions

Season the chicken with salt and pepper.

In a large deep skillet, heat the oil and brown the chicken on each side.

Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.

Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.

Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.

Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.

Roasted Potatoes with Rosemary and Garlic

Ingredients

2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Directions

Heat the oven to 400 degrees F.

Wash and pat dry the potatoes and place them in a large bowl.

Add the olive oil, minced garlic, rosemary, salt and pepper.

Toss the potatoes making sure to coat them well with the herbs and oil.

Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.

Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

Almond Cake with Lemon Syrup

Lemon Syrup

1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon

Cake

1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
Confectioners’ sugar

Directions

In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.

Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.

Remove the pan from the heat; let steep.

Preheat the oven to 325 degrees F.

Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.

Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.

In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.

Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.

Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.

Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.

Let cool for 10 minutes. Run a knife around the edge of the cake.

Remove the pan sides and invert the cake onto a wire rack.

Peel off the parchment and let the cake cool to room temperature.

Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.

Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.

Sift confectioners’ sugar over the cake and serve.


Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.



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What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo.wordpress.com/

Sparkling stories of Gelsomino the sourdough

The Essence Within

Glorious both in spirit and in the letter

Heyitsdaniellek

Kid fashion & Mommy's Life

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Easy Real Food Recipes

Author and Blogger Who is Passionate About a Healthy Happy Lifestyle!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

detroitisforfoodies.wordpress.com/

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

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