Pamela Toman

Tag: lemon

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients Step
6 T olive oil
1 head of garlic, cloves thinly sliced
1 t. crushed red pepper flakes		 Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil
1 can white beans (½ c. from dry)		 Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped
remainder of the oil		 Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons
salt
pepper		 Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long)
8 1-ounce slices provolone		 Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Broccoli and White Bean Sandwiches was published on 16 November 2024.

Recipe uses: broccoli, provolone, lemon, white-beans

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients Step
Preheat oven to 375 degrees.
1 small onion, diced
olive oil		 In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced
1 heaping c. Arborio rice		 Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces
salt and pepper		 Add. Stir until wilted.
quart of no-chicken broth Add broth. Bring to a boil over high heat.
Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped)
1 c. frozen peas, thawed --or-- asparagus, sliced
1 T. lemon juice		 Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan
3 T. butter		 Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Baked Risotto with Greens was published on 12 November 2024.

Recipe uses: arborio-rice, kale, stock, spinach, peas, parmesan, lemon

Lemon Corn Quinoa

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.

Ingredients Step
4 ears of corn Cut off kernels into a very large bowl.
zest of 2 lemons (1 T.)
juice of 1 lemon (2 T.)
4 T. butter, melted
1 T. honey
½ t. salt
¼ t. pepper		 Whisk together.
1 c. raw quinoa, washed
2 c. water		 Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!)
4 scallions, sliced thin
½ c. mint, chopped		 Add.
Season to taste (salt, pepper, lemon juice).

I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.

Lemon Corn Quinoa was published on 5 September 2024.

Recipe uses: quinoa, lemon, corn

Lemon Shake-ups

I've been really into lemon shake-ups this summer. They're simple and delicious -- but you've really got to shake them. The ice isn't optional, and the sugar can't be cut back too much.

Ingredients Step
ice cubes
½ lemon, washed
scant ¼ c. sugar
6 oz. water		 Place ice in container with lid. Squeeze lemon into it, then drop in rind. Add sugar and a splash of water. Shake! Pour into glass and top with water to taste.

Lemon Shake-ups was published on 15 August 2024.

Recipe uses: lemon

Raspberry Lemonade

This beautifully pink recipe works particularly well in late May/early June, when there are still some end-of-season lemons and the raspberry bushes are laden with harvest. I wouldn't recommend sourcing this recipe in a grocery store trip; it'd probably be both excessively expensive and not nearly as tasty as when a neighborhood/friend group is drowning in lemons and raspberries.

If you start with 1¾ c. fresh-squeezed lemon juice (5-12 lemons), you will get 7 cups of lemonade. Alternative ratios are below recipe.

Ingredients Step
lemons that will produce 1¾ c. juice (5-12) Roll lemons. Then squeeze into a large liquid measuring cup until you have 1¾ c. lemon juice. (If you have an alternate amount of juice, scale everything else accordingly — see ratio below recipe.)
2 c. raspberries (8 oz., or half a metal camping bowl)
½ c. lemon juice		 Puree in blender, then strain through a sieve into a bowl. Discard solids (the seeds).
1¼ c. lemon juice
1 c. white sugar
5 c. water
raspberry-lemon juice		 Combine in a pitcher that can hold at least 8 cups. Stir until sugar is dissolved. Taste and adjust as needed (remembering there will be ice).
Serve over ice, possibly with a sprig of mint. Sugar rims are nice; salt rims are not (even after yardwork).

The scaling ratio is: For each ¼ c. lemon juice, use ¼ c. raspberries, ⅛ c. sugar, and ⅔-¾ c. water. Each root unit makes a single serving (8 oz. lemonade plus ice yields a 12-16 oz. serving).

Source: Once Upon a Chef

Raspberry Lemonade was published on 15 June 2024.

Recipe uses: raspberries, lemon