Posts Tagged ‘lemon zest’

Unrecipe of the Week: Eggs and Asparagus

April 21, 2014

What symbolizes springtime more than stalks of green asparagus, eggs and a lemony sauce? We served this last night as a first course, but it could be a great main dish for a light dinner, accompanied by soup and some crusty bread (hello meatless Mondays!) or as an entree for Sunday brunch.

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Roasted Asparagus With a Poached Egg and Lemon Mustard Sauce:

recipe adapted from Foxes Loves Lemons

Clean asparagus and trim the tough stems. Coat lightly with olive oil, sprinkle with sea salt and roast in a 425 degree oven for about 15 minutes, until cooked but still crisp. Timing will depend on the thickness of the asparagus, so be prepared to cook thick stalks longer, and very thin ones for less time.

In a sauce pan, heat about 3/4 cup heavy cream,  and simmer until it reduces to about 1/2 cup, and has a thick, saucy consistency; about 6-8 minutes. Remove it from the heat and whisk in the juice of 1/2 a lemon, a little lemon zest, a generous tablespoon of butter, 1/8 teaspoon dried mustard, and a little finely chopped fresh tarragon. Season to taste with salt and pepper.

In the meantime, bring water to a boil in a large pot or high sided sauté pan, and then reduce the temperature so that it is gently bubbling. Add 1 or 2 tablespoons of apple cider vinegar (plain white vinegar will also do) to the water, and gently slide in the eggs. We recommend cracking them 1 by 1 into a small dish and pouring them into the water to avoid breakage. Cook 3-5 minutes. Three minutes will yield a very soft, runny yolk, and at 5 minutes it will be nearly hard boiled.  Using a slotted spoon, gently remove the eggs from the water, and place on a paper towel to drain.

To serve, place several asparagus spears on a plate. Add the egg, and drizzle with the sauce. Sprinkle with freshly ground pepper, and garnish with a few tarragon leaves and some lemon zest. Enjoy!

photo: indigojonesnyc instagram

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Easy Menu for a Hot Evening

August 1, 2013

Last week, I had a lot of house guests, and not a lot of time. The temperatures were in the high 90’s and humid, making using the oven for a prolonged period of time unappealing.

When I get time crunched, I tend to  rely on our old standby “unrecipes”.

I created this easy menu, which was served as a buffet for 14 people.  All the food shopping and cooking was done the day of the event, except for the desserts, which were made the night before. I’d say it was a hit!

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My battle with hors ‘doeurves is well documented, so I kept it super simple.

We started with an array of hummus, served with pita chips and baby carrots, and a big bowl of cold, steamed shrimp. All were purchased, and devoured.

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For the main meal, we had balsamic marinated chicken, “tarted up” with lemon zest and parsley. We broiled salmon and served it with a low fat avocado cream on the side.

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Rice with shallots, corn and mint, a watermelon and feta salad, and a cool celery salad with walnuts and parmesan were nice make-ahead side dishes that can be served at room temperature.

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We finished the meal with cold desserts: a flour-less chocolate cake with white chocolate bourbon cream,( I owe you the recipe), fresh strawberries and a cheesecake.

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Everyone seemed happy with the selection, and took home leftovers, a sure sign of a good meal!

photos: indigo jones

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