Candied Meyer Lemons

It’s been super busy for us since my hubby and I started to house hunt, again!  We’ve been looking on and off for a long while.  Luckily, we are not in a rush to move since we can still buy some time before the kids start grade school.  Yes, better school district and neighborhood are the main reasons we want to move.  Not too sure if these factors would make a significant difference on my kids academic achievement in the future.  That just seems like the right thing to do at the moment.  I guess this is what parents do, try to provide the best for the kids within our abilities.  Plus, the new location would be a shorter commute for my hubby.  Over the weekend, we’ve found something we really like.  Hopefully, it’s the end of our house hunt! The house shopping process is quite time consuming and exhausting (especially when you can’t find what you like, or worse, you found something that you really like but can’t afford it)!  We’ll keep our fingers crossed!    



When life gives you Meyer lemons, life is sweet.  I can’t get enough of these Candied Meyer Lemons!  They’re tangy and sweet.  A little bit sticky and chewy, in a good way.  They are super addictive!  These little goodies not only taste great, they are also beautiful to look at.  When they’re done, each one looks so different and yet, they taste just as wonderful as the previous one.  Don’t they look like a stained glass window?  Almost too beautiful to eat, almost!  hahaha…You can eat them as is, put on top of cakes and pastries, dip in dark chocolate, or whatever ways you preferred.  Love love love these lemony beauties.






Candied Lemon Slices:
Makes 2 dozens

• 2 large lemon
• 1 cup sugar

Directions
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut each lemon into 12 thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a boil. Remove from heat, and add lemon slices; soak for 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs or chopsticks.  Simmer until rinds are translucent, about 40 to 45 minutes.

Transfer to a baking sheet lined with parchment paper.  Air dry for 24 hours on baking sheet.

Beef Bourguignon

Want to add lots of flavor to your food without adding too much sodium in your diet?  Use fresh herbs!  Tons of fresh herbs.  That’s one of the reasons why I love using fresh herbs in my cooking.  They are refreshing and always bring out the natural flavor and sweetness of the ingredients.  If you pair the herbs with the right ingredients, that would  elevate and enhance the flavor of the whole dish tremendously. 
 

I don’t have a back yard at my place, so, I got this little herb plant and it’s been thriving on my kitchen window ever since (it’s probably better for the plant because I know I would forget to water it daily if it’s in the back yard).  This plant is considered very low maintenance, which is a big plus!  Just water it once every morning and give it lots of sunshine is all it needs.  In this pot, from the top moving clockwise, there are rosemary, thyme and oregano.  I use them quite often and they always grow faster than I use them.  Unlike another herb plant I have, which is sweet basil.  The leaves are almost all gone now and that poor thing look so “naked” I don’t even want to pose its picture up here…sniff..sniff… 



In this Beef Bourguignon, I used all 3 kinds of herbs from my plant.  It’s so flavorful that I didn’t even need to put any salt and pepper at the end to season it.  The rosemary adds an aromatic and woodsy flavor to the beef that matches perfectly with the red wine.  The thyme is refreshing and is lemony which is pairing nicely with the lemon zest to brightens up the whole dish.  The oregano is fragrant and sweet, it brings out the natural sweetness from the carrots.  The beef is so tender that the meat is literally falling apart when it’s done.  The mushrooms adds an earthy flavor and the pearl onions add another level of sweetness.  It is such a comforting meal and would certainly warms up your belly after 1 bowl.   Perfect for the fall and winter season.         



You can serve the Beef Bourguignon with garlic toasts for dipping, over a bed of creamy mash potatoes, pour over a plate of pasta, or with a bowl of white/brown rice.  We paired it with a bowl of brown rice today.  It’s delicious, easy to make.  Best of all, it’s a 1 pot meal, which means less clean up to do and you can enjoy your evening longer!  ;)

                                                     **Giveaway**

Canadian Beef is sponsoring a wonderful giveaway at Kitchen Play. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen Play to enter.  All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  This contest is open through February 28, 2011. Please review the complete contest rules before entering. Good luck!

                          

This beef Bourguignon over Brown Rice is the French version of the Asian Style Chili with Garlic Fried Rice.  We are taking you around the world without hopping onto a plane!  :)






Beef Bourguignon: Printable Recipe

Yield: 6 servings


Marinate:
2 1/2 pounds chuck beef cut into 1 1/2-inch cubes
1 tablespoon olive oil
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
2 teaspoons chopped garlic (2 cloves)
1 tablespoon steak seasonings



For the Bourguignon:
1 tablespoon olive oil
1 cup dry red wine
1 can (2 cups) beef consommé 
1 tablespoon tomato paste
7-8 stems fresh thyme, tie with kitchen twine
1 pinch of red pepper flakes
15 whole black pepper corns, tie in cheese cloth or disposable tea bags
A few dashes of Worcestershire sauce
A dash of Tabasco
2 bay leaves
1 tablespoon rock sugar (it helps tenderize the meat)
1 pound carrots, sliced diagonally into 1-inch chunks
1 pound frozen whole pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced (I used a combination of button and cremini)
1 teaspoon cornstarch, dissolved in 2 teaspoon cold water
1/4 cup fresh Italian flat leave parsley, finely chopped
1 teaspoon grated lemon zest

To marinate:

In a large zip lock bag, combine chuck beef with marinate ingredients.  Squeezing out extra air and close the bag.  Massage meat to distribute marinates evenly.  Leave at room temperature for up to 2 hours, or refrigerate to marinate overnight.

To cook the Bourguignon:  
Heat the olive oil in a large pot.  In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate and continue searing until all the beef is browned. Set aside.

Add the red wine, and beef consommé.  Put the meat back into the pot with the juices. Add enough water to almost cover the meat (if needed).  Add the tomato paste and thyme, pepper flakes, black pepper, Worcestershire, Tabasco, bay leaves, and rock sugar.  Bring to a simmer, cover the pot with a tight-fitting lid and lower the heat to the lowest setting and cook for 1 hour 30 minutes.  Add carrots and cook for another 40 minutes.  Then turn the heat to medium high, add onion and mushrooms.  Bring the stew to a boil and add corn starch mixture.  Remove from heat and stir in parsley and lemon zest.  Add kosher salt and fresh ground black pepper, to taste.


This recipe is linked to:
Hearth n’ Soul Blog Hop
Mouthwatering Monday

Warm Seafood Salad with Meyer Lemon and Herb Vinaigrette

There are signs everywhere that autumn is going to be here soon.  Some tree leaves are turning orange and yellow, along with the temperature getting a bit cooler.  I long for something warmer for dinner, yet, I’m not ready to give up my salads option (as I noted on my previous post, I still have quite a bit of sugar intake I need to offset) .  Such a dilemma that I have to deal with!

Then, I thought of this Warm Seafood Salad I had before.  I used to work and live in the city of Santa Monica.  There’s an Italian restaurant near the 3nd Street Promenade, called Lacanda Del Lago, that my husband and I loved to go for dinner when we were still dating.  They served this scrumptious warm seafood salad that’s perfect for this season.  We haven’t been back to restaurant Lago or Santa Monica for a long time because these day, we rather dine at home (this is especially true when you have the 2 young kids).  So, I’m trying to replicate the warm seafood salad we both loved.  Let me tell you, my version was just as delicious as Lago’s, if not better.  My hubby better agrees with me!  I’m sure my hubby would agree with me. 



The diver’s scallops are to die for.  They are sweet and taste like the ocean.  I didn’t put a lot of seasonings on them because they don’t really need much.  Just a little salt and pepper will do, and you can really enjoy their sweetness and flavor this way.  I purchased the super lump crabmeat (in containers) from Costco.  They are cooked and ready to use/eat.  Of course, you can purchase them from your trusted fishmonger.  I wouldn’t recommended you to crack your own from scratch though, unless you have some a lot of extra time to kill.  The sweetness from the seafood balanced perfectly with the lemony vinaigrette.  It’s light and refreshing.  I can really eat this for dinner every night!   :P 

 






Warm Seafood Salad with Meyer Lemon and Herb Vinaigrette:

Servings: 2

Salad Greens or Mesclun Mix for 2 people
6 Pieces of Shrimps (21 to 24-count)
4 Pieces of Diver's Scallops
1-2 Teaspoons Corn Starch, to drench scallop
1/4 Cup Squid Rings
1/2 Cup of Lump Crab Meat
1/2 Zucchini, thinly sliced
1 Teaspoon of Fresh Oregano, chiffonade
1 Teaspoon of Fresh Thyme
1 Garlic Clove, minced
1/2 Meyer Lemon, zest and juiced
1 Teaspoon Honey
3 Tablespoons of Olive Oil, divided
A Pinch of Red Pepper Flakes
1 Tablespoon Butter
Kosher Salt and Freshly ground Black Pepper

Wash and clean salad greens and seafood. Drain vegetable in a salad spinner and pat dry seafood with kitchen paper towel. 

In a small bowl, add the oregano, thyme, garlic, lemon zest, lemon juice, honey, and red pepper flakes.  While whisking, slowly add 2 tablespoons of olive oil until the vinaigrette is emulsified.  Add salt and pepper to taste. Set aside.

In a heavy skillet with medium high heat, add butter and 1 tablespoon olive oil. Sprinkle salt and pepper on seafood and slightly toss them for even distribution of seasoning. Drench scallops in corn starch and shake off excess. Seared scallop in skillet until golden brown, about 1 1/2 minutes per side. Remove scallop from skillet and add shrimp, cook until pink and firm. Remove shrimps from heat and add squid rings to same skillet. Do not overcook the squids. Remove them from heat when they start to curl up. Add zucchini sliced and cook until softened, add salt and pepper to taste.

Place the salad greens in a medium bowl and add enough dressing to moisten.  Arrange on plates, top with scallops, shrimps, squid, crab and zucchini.  Serve immediately.

Salmon and Garden Vegetable Farfalle (Bow Tie Pasta)

Recently, some of my girlfriends (who are also moms) shared with me that they are struggling to put veggies into their kids’ diet.  Let’s just say, I’m very fortunate that both of my kids love vegetables (and seafood, isn’t that weird?)  In this post, I just want to share this delicious recipe with you all that you can “trick” your kids into eating more veggies.  This Salmon and Garden Vegetable Farfalle not only tastes good, it's also healthy.  For example, salmon provides your body with a great sauce of omega 3 fatty acid, which is essential for kid’s brain development.  (Read more Omega 3 health benefits from here) 



Kids are very simple, they like to eat delicious food (who doesn’t?).  So, besides making a dish delicious (and nutritious), make it fun, and make it colorful.  Also, get your kids involved in the cooking process.  That would certainly makes a difference.   This dish is so simple to prepare that your kids can definitely help out in some of the steps.  So, what are you waiting for?  Let’s get cooking!





Salmon and Garden Vegetable Farfalle (Bow Tie Pasta):

Servings: 6

16 ounces mini Farfalle (bow-tie pasta)
1 Onion, diced
16 ounces Salmon, cut into bite-size pieces
1 (14.5oz) Can Diced Tomatoes with Basil, Garlic and Oregano
1 Cup Fresh Mini Heirloom Tomatoes (or any cherry tomatoes)
1/2 Cup Sweet Corn Kernels, frozen or can
1 Cup Asparagus, diced (save a few tips for garnish)
1 Teaspoon Dry Dill
1/2 Cup Sour Cream
2 Tablespoon Olive Oil

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, and set aside.

In a large skillet, heat 1 tablespoon olive oil and sauté the onion until soft, about 5 minutes. Remove from heat and set aside.

In the same skillet, add another tablespoon of olive oil, sauté salmon for a minute, then add the canned and fresh tomatoes, sweet corn and asparagus until warm through.

Add pasta and reserved onion into the pan. Toss, and continue to add the reserved pasta water a little at a time, to create a thin sauce that coats the farfalle (you may not need all the water). Season lightly with salt and pepper. Remove from heat and stir in sour cream until well combined. Sprinkle dill on top and garnish with asparagus tips. Serve and enjoy.



This Recipe is linked to:

Sharing Sister Sunday
Family Fresh Cooking
This week's Craving

Meyer Lemon and Strawberry Mousse Verrines

 


Congratulations, Honey!  This post is dedicated to my hubby for a special celebration.  Yes, it’s quite special because it’s “unexpected”.  Before any one of you continue to read this post, I just want to reassure my hubby that “NO, I’m NOT pregnant, Honey!”!  LOL  I’m just afraid he would faint if I don’t clarify this early enough.  Not that we don’t like kids.  We already have 2 lovely angels and they keep our hands full.  Anyway, I want to congratulate my hubby on getting the score that he is satisfied with in the GMAT exam.  He’s been locking himself in the home office for many weekends, days and nights, even on weekdays after long hours of work to study for this exam.  He deserves it.  I’m just so proud of him. 



The good score was a bit unexpected, not because I don’t have confidence in him on achieving a good score.  It’s simply because he’s been studying the GMAT for a fairly short period of time.  Plus, I’ve been flipping over his studying materials so I know how hard the questions are.  After graduating from college so many year ago, these formulas ;    look like foreign language to me!   



Luckily, I made these Meyer Lemon and Strawberry Mousse Verrines the night before so we had something to raise a toast with.  Although strawberries are not quite my hubby’s favorite fruit.  In fact, he hardly eats them.  So, I was afraid he wouldn’t like these mousses.  So, when my hubby tried a spoonful, I asked if he likes the treat.  He didn’t tell me but took another spoonful, then another, until the cup was empty!  Then he decided  that he liked it.  Whew…..I’m glad that he did.  He must be in good mood that day.  :P



These are my son’s favorite treats now.  Well, he loves anything with strawberries in it!  :)  The sweetness from the strawberries balanced perfectly with the tartness from the Meyer lemons.  The mousse is smooth, creamy and flavorful.  These are great late summer treats.   




Meyer Lemon and Strawberry Mousse Verrines:

For the strawberry mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed
1/4 cup sugar
1/2 teaspoon Meyer lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.  Remove from heat and add the gelatin, stir until it is completely melted. Let cool to room temperature.
In the meantime, whip the heavy cream with vanilla extract to stiff peaks. Once the strawberries are at room temperature, carefully fold the whipped cream into the fruit base.
 
For the Meyer Lemon Mousse:
2 teaspoons powdered gelatin
1 tablespoon water
grated zest of 1 lemon
1/2 cup (125 ml) lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

Combine the zest, sugar, and juice in a saucepan, bring to a simmer.  In a small bowl, beat the eggs until light.  Beat half of the lemon mixture into the eggs to temper.  Scrape the egg mixture back into the saucepan and cook, stirring constantly until it thickens up, about 3 minutes.  Remove from heat, stir in gelatin mixture until dissolved.  Let it cool to room temperature, covered with plastic wrap until ready to use.

In a stand mixer, whip the cream and vanilla extract to medium stiff peaks.  Fold the cream into the cooled lemon curd in three additions.
To assemble:
Spoon couple spoonful of strawberry mousse into small cups, alternating with Meyer lemon mousse.  Top with strawberry mousse to finish.  Chill in refrigerator over night to set.