Showing posts with label lemon juice. Show all posts
Showing posts with label lemon juice. Show all posts

Wednesday, October 17, 2012

Dull Soup? Fix It With Just One Ingredient

2011-10-24-LentilSoup.jpgHave you ever made a soup that was well-salted and full of flavorful components, but tasted a little...flat? There's an easy fix you might be overlooking.

Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. It's amazing how a dull soup can come to life with a bit of vinegar or lime juice.

Here are a few acidic ingredients you can use:

Lemon or lime juice: Start with a teaspoon or two and add more as desired.
Vinegar: Add half a teaspoon (or more) of your favorite vinegar.
Tomatoes: Fresh or canned tomatoes can be finely chopped and added as a garnish at the end of cooking, or left in chunks and cooked in the soup.
Pickles: It might sound strange, but one of my favorite ways to eat lentil soup is garnished with a big spoonful of sauerkraut. Or how about pickled red onions on a black bean soup?
Crme frache, yogurt or sour cream: A small dollop on a serving of soup looks pretty and adds a refreshing tang.

Do you usually add a bit of acid to your soups? Are there any soup-friendly acidic ingredients you would add to the list?

Related: Hearty, Earthy, and...Lemony? Lentil Soup from Orangette

(Image: Emma Christensen)


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Wednesday, August 15, 2012

3-Ingredient Cocktail Recipe of the Summer: The Gold Rush Recipes from The Kitchn

2012_08_14-GoldRush02ED.jpg"Faith! It's the cocktail of the summer," said my colleague Janel last week when she was visiting me in Columbus. On our way to dinner we were chatting about our cocktails of choice, and Janel quite handily talked me into trying a Gold Rush for myself. Well, it wasn't that difficult. Do you know this drink? You should.

2012_08_14-GoldRush00.jpgI was a little dubious about this cocktail at first, because it is really another drink under a new name, served with ice instead of hot. The Gold Rush is the hot toddy's cold summer sibling bourbon, honey, and lemon juice, shaken and served over ice instead of hot in a mug. I wasn't terribly keen on the idea of drinking my favorite winter cocktail cold. It sounded like it might be cloying not refreshing, the way a good summer drink should be.

Well, I was wrong. The Gold Rush has several things going for it. It's sweet, tangy, and strong full-bodied in a way that makes it a satisfying alternative to the crisper gin drinks of summer. It also is easy. Just three ingredients! Honey (thinned and melted in hot water), lemon juice, and bourbon are always in stock in my kitchen. Even better: I find that you can mix all the ingredients for this drink together and keep a batch in a jar in the fridge. Pour over ice and shake hard, then sip over a big block of ice.

Janel gave me one set of proportions for this drink, but different folks tweak it to be sweeter, tangier, or stronger. Hot toddies are a very old bar standard, but it seems like the Gold Rush served in this way, under this name, can be traced back to the New York City bar Milk & Honey, and one recipe is in The PDT Cocktail Book. I found the base recipe I used here:

The Gold Rush Cocktail at The Lush Chef

I like mine just a shade sweeter, with a touch more lemon juice, which is reflected in the recipe below. Also, the recipe here makes enough for two drinks. If you just want one, leave the other half in the fridge. You know you'll want it later.

2012_08_14-GoldRush000.jpg

The Gold Rush

makes 2 drinks

3 tablespoons honey
2 tablespoons boiling water
4 ounces (1/2 cup) bourbon
1 1/2 lemons, juiced, about 4 tablespoons

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass.

Related: Cocktail Recipe: Loquat Bourbon Smash

(Images: Faith Durand)


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Thursday, August 9, 2012

Recipe: Master Cleanse Chicken Recipes from The Kitchn

2012-8-9-master-cleanse-chicken-finals-1.jpgOnce upon a time long ago, a friend of mine told me she was doing a crazy thing called the Master Cleanse; for something like thirty days she consumed only a tonic made from water, lemon juice, cayenne pepper and maple syrup. This, of course, went down in California. Since then I've tried the Master Cleanse once, for three miserable days, and bombed.

Fast forward to today: years have passed and I find myself in Northern California on a two-week trip, having all kinds of wonderfully familiar clich Californian experiences likw leaving the house unlocked, being greeted by neighbors with "dear gentle people," meeting a local couple who founded a nudist peace movement, walking through clouds of patchouli at the hardware store, and always being given the option for soy, rice or almond milk in my coffee.

I'm here on a cooking vacation clearly no time for a cleanse but as I strolled the market dreaming up dinner, it all came back to me, those fond memories of the wacky things I learned about while growing up here. Something about the maple syrup stand and the poultry guy: an idea was born. Bingo! Master Cleanse chicken! It's sweet, it's spicy, it's bright, and most importantly, it's full of delicious chicken fat and flavor.

What started as a silly idea, became one of my favorite new ways to flavor a roasted chicken. The maple gives the skin a sweet crunch, and the whole lemon, lemon zest, and lemon juice keeps the flesh moist and tangy. If you really like spice, increase the cayenne to a tablespoon, but even as written this recipe has a kick. The leftovers make great sandwiches with crisp greens and homemade mayonaise.

2012-8-9-master-cleanse-chicken-finals-2.jpg

Master Cleanse Chicken

serves 2-4

1 3-4 pound roasting chicken
1 small whole lemon
2 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon lemon zest
2 teaspoons ground cayenne pepper
1 tablespoon coarse salt

Check the chicken for a packet of giblets. If there is one, remove it and discard or reserve for another use. Pat the chicken dry with a paper towel, inside and out, and put it on a plate. Slice the lemon in half and place it inside the cavity. Fold under the wings and tie up the legs either with kitchen twine or by slicing a slit in each side of the fat around the neck and inserting the end of the drumsticks in the opposite side.

In a small bowl, combine the lemon juice, maple syrup, lemon zest and cayenne pepper.

Place the chicken in a gallon-size zippered plastic bag. Pour the lemon mixture all over the chicken. Sprinkle it evenly with salt. Seal the bag with as little extra air as possible. Refrigerate for 24-48 hours.

Remove the chicken from the bag and keep the remaining marinade. Roast the chicken your preferred way, or my favorite way, from the Zuni Caf Cookbook, below.

Preheat the oven to 475F and put in a heavy cast iron skillet. Take the chicken out of the refrigerator and pat it dry again.

When the oven is fully heated, place the chicken breast-side up in the skillet. Roast for about 25 minutes, or until it is getting golden, then flip it over. If it browns deeply, turn the heat down to 400 and tent lighting with foil. Roast for another 15 minutes, then flip it again and baste with the remaining marinade, then cook to re-crisp for about 10 minutes. When you flip it the second time put a meat thermometer in the meatiest part of the thigh and check the temperature. When it reaches 180°F it is ready. Remove the chicken immediately and tent it with foil. Let it rest at least half an hour before serving.


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