Saturday, January 01, 2011

A Few Favorite Food Finds or Dishes of 2010

Got coconut milk? Make this delicious mouth-watering Cambodian Corn. Grilled!
This little dumpling is so cute I just want to eat him up! Ashwin. He smells good too.
Harissa....the condiment of the gods. Goes well with Brik a' Leouf or tacos!
Turkey Schnitzel with mashed "horseradish" potatoes and cole slaw
Pasta with Rancho Gordo Beans....seriously good!
Brik a' Leouf....a brand new dish for me. Thank you Marlena Spieler! I LOVE it.

Latkes....is there anything better?
While blogging thru Marlena Spieler's Jewish Cooking Cookbook...I learned how to preserve meyer lemons. I made two jars and I am still using them. I love em. I also planted a meyer lemon tree and I got 10 lemons off of it recently! I use them in so many dishes. Umami!
I grew sooo many potatoes this past year...fresh potatoes are the best! This was my first harvest. I got about 10 more loads like that. It was a great summer and fall.
My friend Marcia Lowry lives on a ranch in Wyoming. She makes her own butter from her milk cow, Molly. Cheese too! I was inspired to take a cheesemaking class. My cheese didn't turn out so hot..but I'll try again

My new favorite hot sauce from Rancho Gordo. and their heirloom beans are being used in the best restaurants...even Thomas Keller's, French Laundry. I can't afford to eat THERE yet, but I have ordered those beans! Delicious. We don't eat enough really good fresh beans.

I could go on and on and on...but I thought a few highlites from 2010 would be nice.

7 comments:

Joanna Jenkins said...

YUM! And the lemons look fantastic. What do you use them with?

Happy New Year to you and yours. xo jj

Dale said...

There are few things as satisfying as a perfect latke!

Michaele said...

Now I am hungry! Curious about the lemons also. Looks good!

Mel said...

The lemons are widely used in middle eastern cooking. You only eat the peel! You can use regular/Eureka lemons too. The juice can be used to make salad dressings or hot sauces..such as zchug. (I'll have to post that!)

Recipe:

10 lemons, cleaned
plus 1 cup fresh lemon juice
boiling water
sea salt

Cut lemons into wedges
Press a generous amount of salt into the flesh of each wedge
Pack the salted lemon wedges into a canning jar.
Top with boiling water..covering the lemons
Cover jars with airtight lids and let sit for a month or so. I shook mine up and down gently from time to time. I also kept them in the fridge.

To use: rinse the lemon wedges well and then pull off the flesh and discard. Cut lemon into strips or dices and use in recipes.

I put them in marinara sauce, in soups, in coffee cakes, in salads...you name it. The meyer lemons make it that much more special..and you get a hint of tangerine!

Eileen said...

That's a great blog Mel!! Great pictures too..
I think my fav was Ashwin and the Brik

TaraDharma said...

Hmmmm...I think Ashwin with a little coconut milk on him would be spectacular!

You've had some great food in 2010. Maybe this year I'll get around to doing the preserved lemons, since I have two Meyer lemon trees.

Happy New Year, darlin'!

Joanna Jenkins said...

Hi Mel, THANKS for the lemon recipe. I'll try it this weekend.