Posts Tagged ‘zest’

Kitchen Tips Tuesday: Storing Citrus Zest

January 31, 2017

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Food waste has become so prevalent, that we sometimes toss the very things that we need later. Skins and peelings fit this category.

We often use the juice, or the flesh of citrus, and discard the peels. Yet, some of the most flavorful part is on the outside.

Before you squeeze or peel that lemon, lime or orange, stop and zest it first. Put the zest into a small glass jar and keep it in your freezer for later use.

Citrus zest adds a jolt of flavor and brightens up fish, chicken and vegetables and sauces, with just a little sprinkle. We also use it in baking, for scones, muffins and pound cakes.

How To Zest Citrus:

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Wash the outside of the fruit, and wipe it dry. Using a microplane grater, rub it all over the fruit, shaving off the colored part of the rind, and leaving the white pith behind. You can also use a vegetable peeler to peel off the rind, and then julienne it into tiny strips. Toss it in your jar, and enjoy it as needed.
The fruit can then be peeled or juiced as normal.

Photo: Glasshouse Images

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Unrecipe of the Week: Chicken Roasted in Milk

January 6, 2014

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On New Year’s Day, I craved something warm, nourishing and different. I stumbled upon the recipe for Jamie Oliver’s Chicken in Milk, and thought it sounded downright vile. The idea of combining chicken, milk, lemon,garlic and cinnamon seemed just wrong. Yet, a writer from a trusted source, The Kitchn, absolutely raved about it, claiming it was the best chicken she has ever eaten. So,in the spirit of “new year, new attitude”, YOLO, etc., I decided to cook on the wild side and give it a try. We are all very glad that I did. It was crispy on the outside, succulent on the inside, and the sauce was surprisingly clean, yet rich at the same time. The flavors somehow meshed together perfectly, and the only regret was not having a loaf of thick bread on hand to sop up the sauce the chicken was sitting in. Go ahead, step outside of the norm, and give it a try. It really is delicious!

Jamie Oliver’s Chicken Roasted in Milk: (unrecipe version, of course!)

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Season one whole chicken ( about 3 or 3.5 pounds or so ) with salt and pepper, and brown it in olive oil in a large, but snug fitting pot that is oven proof. Remove the chicken, pour out the excess fat, and place the chicken back in the pot.

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Toss in a handful of fresh sage leaves, 1/2 a cinnamon stick ( confesssion: I used ground cinnamon since I was out of sticks and it was just fine) 8 or 10 garlic cloves unpeeled, and the zest of 2 lemons. Pour in about 2 1/2 cups of milk, and roast in a 375 degree oven for about 90 minutes until the skin is crisp and the meat is cooked through. You can walk away and forget about it like I did, or baste it from time to time. Our sauce did not curdle at all, but you may expect to get a few curds.

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When you are ready to serve it, pull the chicken off the bones with your gloved hands,( it’s hot!) or use a poultry sheers to cut it into pieces. Pour the juices over the chicken, and prepare to be wowed! You can squeeze the roasted garlic cloves onto bread,  vegetables, or mix into mashed potatoes and enjoy!

photos: Glasshouse Images

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Inspector Gadget

July 11, 2011

The aisles of retail stores are filled with a plethora of kitchen gadgets that are supposed to make our time in the kitchen easier. The truth is, most of them are just making our wallets lighter, and our landfills full of useless plastic. Once you have a well stocked kitchen with the critical appliances (food processor and stand mixer) and tools,( great knives, tongs etc.) not much else is necessary.

There are however, a few things that have become my “go-to“ kitchen tools of choice, enabling me to do things more effortlessly.

Immersion Blender:

This  hand-held stick blender can be inserted right into the pot to blend sauces, puree soups or mash potatoes. It is easy to clean, and eliminates the need to transfer heavy pots of hot liquid into the blender to puree. Simple vegetable soups can be whipped up in no time, with very little mess.

Microplane Graters:

These long narrow graters are hand-held and easy to navigate around the curves of fruits and vegetables. Zesting citrus has never been simpler!

Levered Citrus Juicer:

This hand-held tool allows you to easily squeeze ½ a lemon, lime or orange right into the pan or bowl, while straining out the pulp and seeds. Great for simple salad dressings and sauces! It’s simple, low tech and “easy ,peazy lemon squeezy“ to clean.

Spring Loaded Scoops:

These scoops are for lots more than ice cream! Use a small one for dropping uniform dollops of cookie dough, and a larger one for filling muffin or cupcake tins.

What are some of your favorite kitchen tools that you can’t live without?

Photos: Spencer Jones / Glasshouse Images


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