Archive for December, 2011
It’s that time of year again when Meyer Lemons start appearing in grocery stores in New York. What are Meyer Lemons, you ask? My understanding is that Meyer Lemons are native to China and are a cross between a lemon and a mandarin. They were introduced into the U.S. early in the last century by Frank Meyer (thus, the name “Meyer Lemons”) and are now most prolific in the U.S. in California. If you haven’t ever tried them, stop what you’re doing and go get some immediately as they are truly wonderful. The flavor is still lemon-like, but sweeter and less tart. If I were more poetic, I would attempt to describe its perfume, but since I’m not at all poetic, let’s just say it smells lovely. The skin is thinner and smoother than a regular lemon, and as you can see from the picture, they are a beautiful sun gold color. Anywhere that you would use a regular lemon, you can sub in Meyer Lemons for a more complex taste.
I didn’t create this salsa recipe, but I use it and modify it regularly (one of my favorite modifications being the use of Meyer Lemons rather than regular lemons). I know roasted lemons sound weird, but the roasting mellows out the acidity of the lemons. The salsa is great as a topping for grilled fish or chicken, or as a dip for shrimp. While the salsa is easy to prepare, it does require some resting time so, like most condiments, its best to make it ahead and store it.
I mostly use it on top of a broiled fillet of white fish such as trout. Just rub the fish with salt and pepper and a little oil then broil for 5-10 minutes depending on the size of the fillet. Finally, top with a spoonful or two of the salsa. Round out the meal with some steamed or roasted vegetables and some rice, if you’re craving a starch.The original recipe can be found in John Ash’s cookbook “Cooking One on One: Private Lessons in Simple Contemporary Food from a Master Teacher.”
Meyer Lemon Salsa
(makes about 2 cups)
|1/2 Lb||Meyer Lemons, skins scrubbed to remove any dirt or wax|
|2/3 cups||Extra Virgin Olive Oil|
|1/4 cup||Scallions, finely chopped, white part only|
|2 Tsp||Kosher salt|
|Freshly ground pepper (or dry chili pepper flakes)|
|1/4 cup||Fresh Meyer Lemon juice (about 2 lemons worth)|
1.Preheat oven to 400 degrees.
2.Cut the lemons in half and pick out as many seeds as possible without destroying the lemon. Lightly coat the lemons with a tablespoon of the oil. Place the lemons cut side down in a baking dish (lined with aluminum foil for easier clean-up) and roast uncovered for 25 minutes. Remove, cool and cut the lemons (including the skins) into 1/4-inch dice.
3.In a bowl, combine the lemons, the remaining olive oil, scallions, sugar and salt and stir gently. Cover and set aside for at least 3 hours so the flavors can marry and mellow. The flavor of the lemons will change over the course the rest period.
4.Adjust the seasonings with additional salt, pepper and lemon juice to taste.
5.Store covered in the refrigerator for up to a week or freeze in an airtight container.
Keeping a variety of condiments on hand is the key to being able to whip up a variety of meals without a lot of fuss on a weeknight. I’m not just talking about your diner standards such as ketchup and mustard – although keeping a good dijon mustard on hand is always a good idea. I’m talking about pestos, chutneys, and, if you want to get fancy, preserves.
While some pestos can be made in as little as 20 minutes, most require a little more time. I find it easiest to prepare some whenever I have some free time and good quality ingredients and then freeze them for later use. The key to making a good condiment (as is the key to making anything), is to use ingredients that are in season and locally grown, if possible. The flavor will hold up better to freezing.
Condiments can very quickly transform a simple grilled fish into something still simple, but divine. It’s also a good way to extend the life of a seasonal delight such as Meyer Lemons (see Meyer Lemon Salsa recipe here). The following are two condiment recipes that I love and generally keep in my freezer. Read the rest of this entry »