Last week was a Lot. I went in with a buzz of adorably ambitious New Year’s resolutions to get things done and spent most of the week glued to a screen in anger and frustration. As I mentioned in this morning’s newsletter I’ve often felt like January is a blur and this time it is. Armed insurrection is not a topic I can meaningfully discuss in a headnote to a recipe. But if you feel confused know that you’re not alone.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2017-08-24 14:00:03 |  33,750 Views |
Smitten Kitchen Whole Lemon Bars | Smitten Kitchen | Food Network
Because feeding times at my zoo have to be on schedule or things get particularly wild around here I made three new things last week all from The Flavor Equation [Amazon Bookshop] a fascinating new cookbook by Nik Sharma that uses his background in molecular biology to apply what he knows about the science of flavor to recipe development. He also has an excellent palate as demonstrated by years of blogging at A Brown Table. I made the book’s Shaved Brussels Sprouts Salad with Crispy Shallots the Coconut Chicken Curry and because it sounded so incredibly refreshing this Lemon and Lime Mint Salad . It was inspired by one Sharma had made on a long intentional flight that though 16 hours long now sounds positively dreamy some 1600 weeks into this pandemic.
The approach here is simple: zest two lemons and limes. Sharma doesn’t like the microplane zester and prefers a cocktail zester; Deb has a cocktail zester but hates it and is fine with the microplane zester but loves this type of serrated peeler (it’s great for removing thin skins like peaches and tomatoes so it’s definitely not a bad investment). Bottom line: You have options. Then make a simple syrup with sugar and water add the zest and a generous handful of mint leaves and let cool. Juice the lemons and limes and add the juice to the cooled syrup strain and pour halfway into a glass filled with ice and fill the rest of the way with seltzer. Take a big sip of what I hope is refreshing energizing and whatever other -ings my swamp brain could use a jolt of right now. I hope you find it just as magical.
6 months ago: Kachumber Cooler 1 year ago: Roasted Butternut Squash and Ginger Tofu 2 years ago: Soft Coconut Cake 3 years ago: Sheet Pan Meatballs with Crispy Turmeric Chickpeas 4 years ago: Chocolate Dutch Baby 5 years ago: Blood Orange Almond and Ricotta Cake and Cabbage and Sausage Casserole 6 years ago: Key Lime Pie and Make Your Own Vanilla Extract 7 years ago: Pear and Hazelnut Muffins and Warm Lentil and Potato Salad 8 years ago: Lentil Soup with Sausage Swiss Chard and Garlic 9 years ago: Buttermilk Roast Chicken 10 years ago: Baked Potato Soup 11 years ago: Black Bean Soup + Toasted Cumin Cream and Cranberry Syrup and an Intense Almond Cake 12 years ago: Clementine Cake and Mushroom Bourguignon 13 years ago: Chicken Caesar Salad and Baked Chicken 14 years ago: Grapefruit Yogurt Cake
