From the New York Times' Dining Section...
The Boring Old Broiler Turns Out to Be a Superstar: The Minimalist demystifies the broiler. He says we don't need to use that strange two-part pan that so many people wrap in foil. That's a relief.
With recipes for Hard-Shell Clams With Parsley Pesto, Broiled Steak With Pineapple and Onion Salsa, and Tortilla Soup.
When Life Hands You Lemons, Make Pasta and Confit: Earlier in the week, some readers had asked for a fresh fennel recipe. Here's one: Chicken Breasts With Fennel and Lemon. There's also recipes for Spaghetti al Limone and Lemon Confit Shortbread Tart.
Where's the best place to buy organic lemons to start trying all this? Since the recipes call for using the peels, try to use organic lemons here. The Times could have helped us out with some shopping suggestions.
PLUS...
I'm a big fan of lemons, in many forms. Just adding some lemon zest to steamed green beans tossed with a little bit of butter adds a nice, bright taste to them. Adding zest and a little juice to pasta tossed with vegetables sautéed in olive oil has the same effect.
The Chicago Tribune's food section has an excellent article on layering flavors to make great soups [complete with recipes]. They also tell how--and why--to make your own brown stock, using roasted bones and vegetables. And at the other end of the ambitiousness spectrum, they offer tips for giving store bought broth some "extra oomph."
Question on broiling techniques: my oven is one of those where you press the "broiler" button on the range and then choose "hi" or "lo." Any ideas what the difference is between hi/lo, and what should be cooked under which heat? (seafood and shellfish are probably what we cook the most, but steak goes in once in a while). Thanks!
No comment on the bombshell Bruni review of Gordon Ramsay?
I made the Spaghetti al Limone (although with farfalle instead of spaghetti in the spirit of cooking with what's in your pantry), which was really lovely.
I've never had problems finding organic lemons (and meyer lemons) at my local Whole Foods. Also, if you're in Boston, and looking for produce of any sort, Russo's in Watertown has EVERYTHING. It's a revelation.
I found some reasonably priced organic lemons at Trader Joe's recently (can't remember how much, but do remember thinking that it was a good price for a bag of organic lemons).
D, you could try using an oven thermometer to find out what temperature your ovens HI and LOW are. To broil, you want a high, even heat, so I'm thinking you'd use HI for most broils?
Kimbery, I was very interested in Bruni's review of Ramsay's new place, but we stick to home cooking here, not restaurants. I am off to London in a few weeks and will blog a few bits from there. Maybe I'll find a way to fit Ramsay in then?
Hello
Did anyone else try this recipe ?Recipe: Lemon Confit Shortbread Tart that was in this past weeks NY Times? I tried it and was wondering if anyone would like to share their findings? We felt it was too tart.
Thanks Janet