Walk the Plank
Julie | September 14, 2011
Cedar-planked salmon with a flavorful glaze of mustard, maple syrup, rosemary, and lemon zest is a great send-off for the summer salmon season.
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Fried Whole Snapper with Corn Mélange
Julie | September 1, 2011
A light meal of fried whole snapper, perched atop a bed of shiitake mushrooms, local summery vegetables (several homegrown!), and rich broth flavored with saffron and ginger.
Green and Scarlet
Julie | August 18, 2011
Lemon-roasted salmon fillets, served with garden-fresh green beans and hand-whisked gremolata aioli.
Kerplunk
Julie | August 14, 2011
Moist tilapia stuffed with ruby chard and salty feta, topped with a lemon-dill beurre blanc—a nice light summer dinner.
Mosaic
Julie | July 27, 2011
The July 2011 Daring Bakers challenge was a fresh fraisier cake with exposed fruit. My version was lemon chiffon with vanilla cream, raspberries, peaches, and candied lemons.
Lemon Curd Halibut
Julie | June 18, 2011
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
Betty’s Tea
Julie | June 13, 2011
A nourishing tea party menu in honor of an elderly friend of ours: crumpets with homemade jam, raw clotted cream, and honeyed lemon curd, plus tzatziki tuna salad cups and lilac-infused syrup to sweeten the tea!
Yakami
Julie | May 3, 2011
Yakami, an odd little family tradition at my house, is a rudimentary soup based around pork broth, spaghetti, and hard boiled eggs.
Fusilli with Fragrant Chicken Thigh Ragu
Julie | April 20, 2011
A flavorful, fragrant ragu for pasta is the perfect use for dark-meat chicken, particularly when you don’t much care for the taste.
When Life Gives You Lemons
Julie | March 6, 2011
Chicken roasted with lemon curd and salmon roasted with lemon slices: two very different, but equally delicious uses for Meyer lemons.
