QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
LEMON PUREE
Prepare this Lemon Puree recipe for David Chang's Pan-Fried Soft-Shell Crab dish.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).
- Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.
- Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely before using.
LEMONY CHICKPEA PUREE
Steps:
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
- Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
SALMON IN LEMON BRODETTO WITH PEA PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
- To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
- To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
- To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
QUICK LEMON PUREE RECIPE (TRY WITH LIMES!)
Add some depth and complexity to any dish by making a quick lemon paste. It's as close as you can get to pureed, preserved lemons without waiting for them to cure at home or making a special purchase.
Provided by Tracey
Categories Condiments
Time 15m
Number Of Ingredients 5
Steps:
- Wash the lemons. Make sure to remove any waxy residue.
- Trim the ends and discard.
- Slice into ¼" slices and remove the seeds.
- Combine the sliced lemons, lemon juice, water, salt and herbs (if using) in a small saucepan and simmer over medium-low heat and cover. TIP: Check often to make sure the liquid hasn't evaporated. Add more water or lemon juice if needed.
- Simmer until the rinds are tender and translucent, 10-15 minutes.
- Let cool completely.
- Remove any herbs, if using.
- Transfer to a blender (I like to use my Nutribullet for this) and puree until thick and smooth (think baby food consistency). If too thick, add water or more lemon juice, 1 teaspoon at a time.
- Store in a small airtight jar and refrigerate for up to two weeks or freeze (see note).
Nutrition Facts : ServingSize 1/2 teaspoon, Calories 3 calories, Sodium 290 mg, Carbohydrate 1 g
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31 CREAMY PUREED DIET RECIPES FOR SOFT FOOD DIET - ALL NUTRITIOUS
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5/5 (2)Category Recipe RoundupCuisine AmericanTotal Time 30 mins
- Carrots. Want to use something more vibrant in color than your mashed potatoes? Then this carrot puree is the perfect dish for your pureed food phase.
- Spiced pumpkin with carrot. Spicy, creamy, flavorful, and golden in color. This pumpkin and carrot silkiness tastes (and looks) almost like sunshine in a bowl, you won’t even miss regular foods.
- Tomato Soup. I find that tomato soups are the perfect nourishment for summer days. They are vibrant and creamy. But not too warming as opposed to other fall ingredients.
- Butternut Squash. Squash soups are a fall-favorite creaminess that does not need any introduction. They are velvety and packed with enough warm flavors to force you to cozy up in your nook afterward.
- Curried Squash. If you love curry flavors with squash (and who doesn’t?) , this creamy bowl is perfect for your suddenly-cold fall days. Besides the curry paste, it is also packed with coconut milk, sweet applesauce, and enough ginger to make it super flavorful.
- Pumpkin Butter. Mmm, pumpkin butter! That sweet, aromatic, thick, and super comforting spread is the perfect match for your soft food diet. Isn’t that the perfect way to use up all that extra pumpkin around Halloween, or what?
- Mashed Potato and Kohlrabi. Haven’t tried a kohlrabi puree before? Trust me, it will become your fall dinners’ new best friend. Along with potatoes, it makes one starchy, filling, and incredibly satisfying dish.
- Leek and Potato Soup. Adding leeks instead of onions in your soups is a great way to introduce some depth to that creaminess into pureed food recipes.
- Broccoli. The thing I love the most about broccoli soups? They are so darn quick and easy to make. Plus, it is just as tasty as frozen florets, which saves a lot of time.
- Parsnip. Better than potatoes, this parsnip mash makes one creamy winter meal to meet your nutritional needs. The trick to the smooth creaminess here?
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