Lemon Sour Cream Muffins

From the kitchen of One Perfect Bite...I make these muffins at least a dozen times a year. They are easy to transport and they are always well-received. They taste like a moist and buttery pound cake that is baked in cupcake pans. I really have no idea why they were called muffins, but I can tell you, that whatever they are called, they are delicious. This prize winning recipe was developed by Lola Baxter for Taste of Home magazine. I like to serve these warm, so, if they're not going to be served immediately I store them without the drizzled icing. That makes it possible to quickly reheat and ice them just before serving. If you'd like to make these a smidgen more healthy, half the all-purpose flour called for in the recipe can be replaced with whole wheat pastry flour. You can also halve the ingredients for the glaze that are given in the recipe. I think it makes way too much icing for a dozen muffins, but my sweet tooth is more easily satisfied than most. These are pretty things and the web-like drizzle is quite lovely. They certainly would add eye candy to a tea table. I have no doubt that those of you who try these will really like them. They are easy, fast, and, in the grand scheme of things, inexpensive to prepare. Here's the recipe.

Lemon Sour Cream Muffins...from the kitchen of One Perfect Bite

Ingredients:
Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract 0r 1 teaspoon finely grated lemon zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions:
1) Cream butter and sugar in a large bowl until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream and vanilla and lemon extracts.
2) Combine flour, salt and baking soda; add to creamed mixture just until moistened.
3) Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
4) Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.








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Brown Butter Brown Sugar Muffins - Baking Bites

Lemon Tea Cakes

From the kitchen of One Perfect Bite...I have a treat that I suspect will really please any lemon lovers who pass this way tonight. I found the recipe for these tea cakes several weeks ago, but postponed testing it for lack of time. I finally got to the recipe this afternoon and I'm really delighted with the results. These petite cakes are really easy to make and they're packed with flavor that's sure to please anyone who favors tart desserts. I'm also taken with their appearance. I love their spare simplicity and I'm taken by the way they glisten when light hits their simple glaze. These would be perfect for a bridal or baby shower and they are a natural addition to a table set for an afternoon or high tea. While I've seen this recipe in several places, I was able to trace its origins back to the Better Homes and Gardens website. I don't think this is a new recipe. Their version of the recipe uses shortening rather than butter and that is more typical of mid-century recipes than those written today. For the record, I used unsalted butter to make the tea cakes, which, by the way, are simply inverted cupcakes. I had anticipated the recipe would make about 24 cupcakes. That didn't happen and I ended up with 16 nicely sized cakes instead. If you are a lemon lover, I know you'll enjoy these cakes. Here's the recipe.

Lemon Tea Cakes...from the kitchen of One Perfect Bite adapted from Better Homes and Gardens

Ingredients:
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
2/3 cup whole milk
1 tablespoon finely grated lemon zest
Glaze
2/3 cup sugar
1/3 cup fresh lemon juice

Directions:
1) Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Preheat oven to 350 degrees F.
2) Combine flour, baking powder, and salt; set aside.
3) In a large mixing bowl beat butter in bowl of an electric mixer until smooth. Add sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture in three parts and milk in two, beating on low to medium speed after each addition just until combined. Stir in 1 tablespoon lemon peel. Spoon batter into prepared muffin cups.
4) Transfer to oven and bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
5) In a small mixing bowl, stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months.
Yield: 20 to 24 cakes.








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Lemon Garlic Chicken Kabobs

From the kitchen of One Perfect Bite...Skewered meat is one of those foods that has crisscrossed borders and been assimilated into the cuisine of many countries. We think that kabobs were originally a Turkish dish that consisted of pieces of marinated and skewered lamb that were grilled over a charcoal fire. Food historians believe the kabob's origins can be traced to a shortage of fuel in the Near East that made cooking large pieces of meat difficult. We know the word is Persian in origin and Arabic oral tradition infers it was the creation of Persian soldiers who used their swords to grill meat over battlefield fires. Now, here comes the kind of trouble that delights revisionists. Excavations on the Greek island of Santorini, have uncovered the stone sets of barbecue for skewers that were used before the 17th century BCE. That's mighty early and makes some of those earlier claims suspect. So, to be on the safe side, and keep all my friends, I'm going to attribute the creation of kabobs to the region rather than a country.These days, not much escapes the skewer and kabobs can be found in places as disparate as Greece and Thailand. Wherever they appear, they are a favorite food of locals who can't seem to get enough of them. The kabob is usually made with chunks of meat but it can also be made with meatballs or appropriately trimmed vegetables. We have spent the last few days in an area not known for fine dining. So, to assure decent meals we brought the fixings for ours with us. That involved some planning because my idea of an escape does not involve hours in the kitchen. This holiday there would be nothing on the table that couldn't be thrown in the oven or tossed on the grill. The hamper, of course, included kabobs. These make for a wonderful quick meal and they are delicious if you remember to grill the vegetables separately from the meat. If you try to combine both on the same skewer you'll have a hot mess on your hands. The vegetables will start to burn long before the meat is table ready. This recipe is a variation of one that was developed for Williams Sonoma. It is really pleasant and can be served over couscous or rice. Tzatziki is a nice accompaniment. I think you like this. Here's the recipe.

Lemon Garlic Chicken Kabobs...from the kitchen of One Perfect Bite adapted from a Williams Sonoma recipe

Ingredients:
Chicken
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Optional Vegetables
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
2 red bell pepper, seeded and cut into 1-inch chunks

Directions:
1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.
4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. Yield: 4 servings.







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Lemon Chicken with Capers or Olives and Penne Pasta

From the kitchen of One Perfect Bite...This is a quick and simple recipe that's nice to have on hand when you want something hot and hearty for dinner. It was developed by Rachael Ray and my version of it closely resembles hers. I had originally intended to have a light supper tonight, but it appears that winter missed the memo regarding the arrival of spring, and, as the day turned stormy and cold, a heavier meal seemed more appropriate. So, water for pasta was put to boil, and chicken, originally intended for the grill, was chopped, and then sauteed with lemons and capers to form a light pasta sauce. This truly is a 30 minutes meal and the recipe is structured to allow you a couple of options. Lemon can be adjusted to personal taste and olives can be swapped for capers if you prefer them. While I used penne this evening, any pasta clearly will work here. Leftovers, while problematic, require special handling. The pasta absorbs the sauce, so, I add a can of mushroom soup when I reheat it. It really works quite well and day two pasta , while slightly different, is as tasty as the original meal. This is simple, hearty and a great fall back recipe. It won't appear on anyone's bucket list or be your final meal request, but it is nice to have on hand for dinner when you are very busy. Here's the recipe.

Lemon Chicken with Capers or Olives and Penne Pasta...from the kitchen of One Perfect Bite courtesy of Rachael Ray

Ingredients:
2 tablespoons extra-virgin olive oil
6 boneless, skinless chicken thighs cut into 1-inch pieces
Salt and pepper
1-1/2 tablespoons butter
2 tablespoons chopped garlic
1/4 cup finely chopped scallions
2 tablespoons all-purpose flour
1/2 cup white wine or dry white vermouth
2 to 4 tablespoons fresh lemon juice
1 cup chicken broth or stock
3 tablespoons capers or coarsely chopped kalamata olives, drained and rinsed
1/2 cup + 2 tablespoons flat-leaf parsley, chopped
12 ounces penne rigate pasta, cooked to al dente

Directions:
1) Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan. Set aside.
2) Return skillet to heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, garlic and scallions to skillet. Saute garlic and scallions 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers or olives and 1/2 cup parsley. When liquid comes to a bubble, add remaining 1/2 tablespoon butter to sauce to give it a little shine. Return chicken to pan and heat through, about 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Sprinkle with reserved 2 tablespoons chopped parsley. Yield: 4 servings.

You might also enjoy these recipes:
Pasta with Chicken and White Sauce - Jamie Oliver
Chicken and Bacon Pasta - Anne's Food
Bruschetta Chicken Pasta - Erin's Food Files
Chicken Spaghetti - The Pioneer Woman
Cajun Chicken Pasta - Dinah's Dishes
Chicken Pasta - Tastydays
Lemon Chicken Pasta - Everyday Cookin'
Easy Lemon Chicken with Pasta - Food Network
Lemon Chicken Pasta Salad - Food for My Family
Creamy Chicken and Mushroom Pasta - My Halal Kitchen
Pasta with Chicken and Asparagus - Simply Recipes

Lemon Bavarian Cream Cake

From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.

Lemon Bavarian Cream Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
Curd
2-1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites (pasteurized if possible)
3/4 cup sugar
1 -1/2 cups chilled heavy whipping cream
Garnish
Lemon slices, cut into quarters

Directions:
1) To make the curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)

2) To make crust: Preheat oven to 350 degrees F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

3) To make mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1-3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Remove 3/4 cup of curd and set aside for final assembly. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

4) To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens

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Lemon Thins

From the kitchen of One Perfect Bite...If you enjoy afternoon tea or coffee, I think you'll really like these lovely lemon cookies. They are ridiculously easy to make, though I have heard some complaints about the dough being difficult to work with. I have a "work around" that will put an end to that argument and allow you to enjoy these cookies anytime you have a yen for them. The original instructions for this recipe, which, by the way, comes from an old issue of Gourmet magazine, called for rolling the dough into a log and refrigerating it overnight prior to slicing cookies for baking. If you use a knife on the chilled dough, the slices end up looking like amoebae and you won't get the lovely slices you are looking for. Years after first working with this dough, I learned to avoid this problem by using buttonhole thread or dental floss to cut through the log. That, however, is not my work around. I generally don't bake cookies unless our grandsons are visiting. They like to help. I'll say no more because I'm sure you get the picture. In order for them to help, it was necessary to change the way these cookies were formed and I fell back on the old roll it and pat it of nursery rhyme fame. Everyone is given a teaspoon and, following an earnest discussion as to what constitutes a heaping teaspoon and how to form a ball, they roll and pat to their heart's content. It's not elegant, but it is efficient and it works beautifully if the dough is well-chilled. They really are delicious and if you are a lemon lover you'll really like these cookies. Here's the recipe.

Lemon Thins...from the kitchen of One Perfect Bite inspired by Gourmet Magazine

Ingredients
1/2 cup vegetable shortening, room temperature
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice (from about 1 lemon)
1-1/2 cups all-purpose flour
1-1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar for dusting the cookies

Directions:
1) In a bowl with an electric mixer cream together shortening, butter and the sugar. Add vanilla, lemon extract, lemon zest and the juice. Beat until mixture is smooth.
2) In a separate bowl, sift together flour, baking powder, baking soda and salt and blend well. Add to butter mixture and beat on low speed until well blended. Form mixture into a ball, wrap in plastic wrap and chill for 2 to 24 hours.
3) Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into balls and place about 2-inches apart on ungreased cookie sheets. Flatten balls slightly with palm of your hand. Bake cookies in batches until edges are just golden, about 10 minutes per batch. Transfer cookies to racks to cool. Dust with confectioners' sugar before serving. Yield: 5 dozen cookies.

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Cinnamon Icebox Shortbread Cookies - Cook It Allergy Free
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Chocolate Butter Refrigerator Cookies - Annmarie Kostyk
Cranberry Orange Icebox Cookies - Appetite for China
Coconut Oatmeal Refrigerator Cookies - Foodista
Lemon Icebox Cookies - Martha and Me

Luscious Lemon Sauce

From the kitchen of One Perfect Bite...I'm really fond of this sauce and always try to keep a jar of it in the refrigerator. I can't imagine having gingerbread without it and, because lemon is my chocolate, I generally put it on ice cream and bread pudding as well. It has the velvety texture and flavor of a good lemon curd, but it flows with the easy grace of a well-made chocolate sauce. This is really easy to make and I'm featuring it here because I think any serious collection of recipes should include a great lemon sauce. This is a great, if simple sauce. It keeps for up to a month in the refrigerator. That being said, it is still best served warm. You can warm the sauce in the microwave or in a pot of barely simmering water. Here's the recipe.

Luscious Lemon Sauce...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
1 large egg - very well beaten
1/4 cup cold water
juice of 1 lemon - approximately 3 tablespoons
finely grated peel of half a lemon
3/4 cup sugar
1/2 cup butter

Directions:
In a small saucepan, whisk beaten egg, water, lemon juice and peel until well blended. Place pan on medium heat and whisk in sugar. Add butter and cook, stirring constantly, until butter is melted and sauce comes to a full boil. Remove from heat, cool slightly and serve warm. Yield: 1-1/2 cups.

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Dulce De Leche - Being Susie Homemaker
Hot Fudge Sauce - In Flora's Kitchen
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Chocolate and Butterscotch Sauces - H.O.G. Food Blog
Ridiculously Easy Butterscotch Sauce - Smitten Kitchen
Vanilla Sauce - Southern Food
Caramel Sauce - Buttercream Barbie

Skillet Lemon Souffle

From the kitchen of One Perfect Bite...I'm not sure I really enjoy soufflés, but I do know that those who love to cook aren't considered skilled until they can make one. The soufflé was a very popular dessert in the 70's and 80's, and most folks, cooking at that time, mastered the art of whisk and collar and can put a soufflé on the table when they have to. There are several ways to make them. They are usually prepared with with a base of white sauce, custard or fruit puree to which egg whites and flavorings are added. I came across this recipe several years ago and have held on to it because it makes a perfect soufflé every time, if you follow instructions. The recipe was developed for Cook's Illustrated magazine and it is in their book, The Best Skillet Recipes, which can be found here. It's a great, but unconventional recipe, and to get the correct texture and volume, it's really important to use the 10-inch skillet called for in the instructions. As you scan the recipe, you'll see that its base is much lighter than that of a standard soufflé. That makes the use cream of tartar necessary. Cream of tartar is an odorless powder that is a byproduct of wine making. It's used to stabilize and add volume to beaten egg whites. It helps eggs retain their volume once they're beaten and that is very important in this recipe. The bad news is there is no really good substitute for cream of tartar, the good news is that it's readily available and can be found in the spice aisle of your grocery store. It's important not to open the oven door for the first 7 minutes the soufflé is in the oven. This deflates quickly, so it should be served as soon as it is finished. This version of the soufflé lacks the towering height and beauty of those that are classically prepared, but its flavor is sublime and will make lemon lovers weep. Really! I suggest you watch this video before you begin to make the souffle. Here's the recipe.

Lemon Soufflé Recipe...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup (4 2/3 ounces) granulated sugar
1/8 teaspoon salt
1/3 cup juice from 2 to 3 lemons
1 teaspoon grated zest from 1 lemon
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
Confectioners’ sugar, for dusting

Directions:
1) Adjust a rack to middle of oven and preheat oven to 375 degrees F.
2) Using an electric mixer, whip egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup of the granulated sugar and salt, then increase mixer speed to medium-high, and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer the whites to a clean bowl and set aside.
3) Using an electric mixer (no need to wash the mixing bowl), whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in lemon juice, zest, and flour until incorporated, about 30 seconds.
4) Fold one-quarter of whipped egg whites into yolk mixture until almost no white streaks remain. Gently fold in remaining egg whites until just incorporated.
5) Melt butter in a 10-inch ovenproof (not nonstick) skillet over medium-low heat. Swirl pan to coat it evenly with melted butter, then gently scrape lemon souffle batter into skillet and cook over medium-low heat until edges begin to set and bubble slightly, about 2 minutes.
6) Transfer skillet to oven and bake souffle until it's puffed, center jiggles slightly when shaken, and surface is golden, 7 to 11 minutes. Using a potholder (the skillet handle will be hot), remove skillet from oven. Dust soufflé with confectioners’ sugar and serve immediately. Yield: 6 servings.

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White Chocolate and Passion Fruit Souffle - Jaana's Kitchen
Lemon Blackberry Souffles - Baking Bites
Chocolate Souffle for Valentine's Day - Zen Can Cook
Lavender and Lemon Souffles - Experiments of a Housewife
Pumpkin Souffles with Maple Pumpkin Ice Cream - Healthy Green Kitchen
Warm Banana Souffle - Moogie and Pap
Nutella Souffle - Felice in the Kitchen
Apricot Souffle - One Perfect Bite
Cranberry Souffle - One Perfect Bite

Glazed Lemon Chicken

From the kitchen of One Perfect Bite...There is a logical progression that's led to lemon chicken being featured here tonight. Briefly, we've decided to postpone our trip to Egypt, and while discussing other destinations the topic of airports, carriers and comfort came up. We travel a lot and have become fairly expert in identifying airport restaurants that offer consistently passable meals to travelers. I'm sure you have a list of your own, but at the top of mine is the Panda Express, mainly because I like their orange chicken. I've found that no matter where I am, its taste and heat never vary, and while that might be off putting when you're home, it's a blessing when you're traveling. I was able to find a copycat version of their recipe for the chicken I like, but I couldn't use it because the Silver Fox doesn't share my love of orange entrées. I decided to do a flavor swap and came up with a slightly Asian lemon chicken that we both enjoy. This is not like the cloyingly sweet lemon chicken that you're served in Chinese restaurants. There is a hint of sweet, but that is more than balanced by the tart, slightly acidic flavor of the lemons in this recipe. I'll be featuring more lemon desserts this week, but I thought a real meal might be nice, too. I think you'll enjoy this. Here's the recipe for Lemon Chicken.

Glazed Lemon Chicken...from the kitchen of One Perfect Bite inspired by Panda Express

Ingredients:
2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
Sauce
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon

Directions:
1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. Yield: 4 servings.

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Chow Fun - One Perfect Bite
Orange Chicken - Carrie's Sweet Life
Easy Chinese Pork and Leek Dumplings - Comfort Bites
Chinese Pork Ribs with Black Bean Garlic Sauce - Very Culinary

Giant Lemon Sugar Cookies

From the kitchen of One Perfect Bite...When I was a little girl, bread not made at home came from a neighborhood bakery. These were, of course family operations, and tradition dictated that children be given a free cookie when they came into the store. Though grateful, I was always disappointed because I had my eyes on bigger things. I desperately wanted one of the giant sugar cookies displayed in the shop window. While they never made it to our market basket, there were times when two or three carefully wrapped eggs or a hunk of butter did. During the war years, bakeries were exempt from the rationing imposed on the general population and bakers, interestingly, were also exempt from the draft. No one talked much about it, but our early birthday cakes were almost always the results of negotiations with the baker, who did very nicely for himself during the war years. I'm convinced my love of giant and monster cookies dates back to that period of my life. I love to buy them, I love to bake them, and I certainly love to eat them. It's true I've gotten fussy over time. Most of the commercial variety taste like frosted cardboard, so I've taken to making my own. This is one of the recipes I've collected for them, and because this week is dedicated to all things lemon, I thought you might enjoy my giant lemon sugar cookies. They're not half bad, and if you like lemon, you'll probably love them. You'll find the flavor and ease with which they can be made, improves the longer the dough is chilled. I prepare the dough a day before I plan to shape and bake the cookies. These are really easy to do and the raw cookie dough also freezes well. I hope you'll enjoy them. Here's the recipe.

Giant Lemon Sugar Cookies ...from the kitchen of One Perfect Bite adapted from Taste of Home

Ingredients:
2 cups sugar, divided use
Zest of 2 large lemons, divided use
1 cup butter, softened
2 large eggs, at room temperature
1 to 2 teaspoon lemon extract
1 tablespoon lemon juice
2-3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda

Directions:
1) To make lemon sugar: Combine 1/2 cup sugar with 1 teaspoon lemon zest in the bowl of a mini-food processor. Pulse until lemon zest is incorporated into sugar. Pour into a small bowl and stir to break up any clumps. Set aside.
2) To make cookie dough: Combine flour, salt, cream of tartar and baking soda in a medium bowl. Set aside. In a large mixing bowl, cream butter with reserved 1-1/2 cups sugar. Blend in eggs, one at a time. Add lemon extract, lemon juice and reserved lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for at least 1 hour.
3) To bake cookies: Preheat oven to 350 degrees F. Shape dough into balls using 2 tablespoons of dough for each cookie. Roll in reserved lemon sugar. Bake in batches of six cookies per 18 x 13-inch baking sheets. Place balls of sugar coated dough on cookie sheets. Press down with the bottom of a glass or measuring cup until cookie is about 1/2-inch thick. Bake cookies for 12-14 minutes. Remove tray from oven. Let cookie sit on tray for 5 minutes before transferring to cooling rack. Yield: 24 saucer-sized cookies.

You might also enjoy these recipes:
Monster Cookies - SwEEts
Monster Cookies - The Sweet's Life
Monster Cookies - Sweet and Savory Tooth
Monster Cookies - Brown Eyed Baker
Monster Cookies - The Pioneer Woman Cooks
Flourless Monster Cookies - Picky Cook

Lemon Sour Cream Tart

From the kitchen of One Perfect Bite...I have a collection of recipes that are used primarily for cooking when we are away from home, but staying in accommodations that have kitchens. I learned a longtime ago that the presence of restaurants guarantees only that one will not starve, certainly not that one will dine or even eat well. It's sometimes really nice to have the option of eating in. From a vacationing cook's perspective, however, this works only when the recipes are quick and easy to make and can be assembled with minimal or substandard equipment. No one, escaping daily tedium, wants to spend hours in the kitchen, so, easy on, easy off food becomes de rigueur. Today's tart is a case in point. It is good enough to serve to guests at home, but a bit of deconstruction makes it possible to have this lovely treat wherever you travel. The crust is as negotiable as your standards. It need not be homemade and a really good commercial crust or puff pastry will work just fine. This tart is really a lemon pie that has lost its meringue. With the meringue gone, the tart can be made in a saucepan with a wooden spoon and simply chilled until it can be cut. Whipped cream or a whipped topping is usually served with this, but, when fresh berries are available I prefer to use them. A quick look at the recipe will convince you how easy this is to do. This, by the way, ia a wonderful recipe for new cooks to try. I can assure you it's delicious. Here's the recipe.

Lemon Sour Cream Tart...from the kitchen of One Perfect Bite adapted from Recipezaar

Ingredients:
1 9-inch pie or tart crust
1/4 cup cornstarch
1 cup sugar
4 tablespoons butter
1 cup sour cream
1 tablespoon finely grated lemon zest
1/2 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup heavy cream, whipped

Directions:
1) Preheat oven to 400 degrees F.
2) Line a tart or pie pan with pastry. Flute edges. Prick bottom of sides with fork. Bake until light golden brown, about 20 minutes. Remove from oven. Cool to room temperature.
3) Combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into tart shell.
4) Refrigerate for at least 4 hours. The pie can be refrigerated for up to 24 hours. Top with dollops of whipped cream just before serving. Yield 8 to 10 servings.

You might also enjoy these recipes:
Lemon and Poppyseed Cake with a Yogurt Glaze - The Kitchen Wench
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Oddessy
Lemon Cakes - Pastry Studio
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Bars - Tasty Easy Healthy Green
Strawberry Lemonade Squares - Buttercream Barbie

Turkey Meatballs with Lemon-Garlic Yogurt Sauce

From the kitchen of One Perfect Bite...I am prone to wanderlust. When the siren calls, I seek one of two things. It's occasionally the lure of brighter lights or a bigger city, but more often than not, especially these days, solitude better meets my need to cast away. Silence paves the way for reflection. Insight and serenity follow and they are my fresh air, my cosmic oxygen. My Valentine, bless him, has brought me to Loon Lake for the weekend. At this time of year, our only neighbors are the loons and save for their keening wails, silence and solitude reign supreme. The weather today was glorious and though a front has just moved in, we are warm and dry and very well-fed as we sit in this tiny cabin that teeters on the edge of the world. Bob has the fire blazing and the wind and rain are beating a steady tattoo that will have me sleepy well before my bedtime. I'm mesmerized by the artillery-like barrage that pine cones, loosed by the wind and pelting rain, are making as they bounce off the metal roof. There will be a mess for someone to clean up tomorrow, but for tonight all's right with my world. I have a lemon pie, and a special one at that, waiting to set, but it won't be ready in time for tonight's post. Fortunately, I can share tonight's dinner with you. I suspect many of you have read, or are at least familiar with, Molly Wizenberg's cookbook "A Homemade Life". While her recipes are wonderful, I'm always struck by her facility with language and the restrained power of her words. I have come to love her writing and her blog, Orangette. Hers, is one of the few books that has made from the library stacks to my personal collection. The meatballs we had for supper came from her book. While they are delicious, they are hard to categorize. They are vaguely Greek and definitely have their roots in Mediterranean kitchens. The ingredient list will be surprising to many. While the meatballs are made with pine nuts and raisins, they serve to make the recipe unique and add a texture and sweetness that makes an otherwise ordinary dish special. I mixed and formed the meatballs yesterday and brought them with us to be cooked. That gave all the flavors time to develop and made for a very tasty supper. While I served the meatballs on pita bread, it is not necessary and they do quite well on their own. The meatballs can be baked if you are watching your diet. I prefer them fried, but to each his own. These are very easy to make and can be assembled in less than 30 minutes. I promise you the flavor is unique and the meatballs are delicious. Here's the recipe.

Turkey Meatballs with Lemon-Garlic Yogurt Sauce...from the kitchen of One Perfect Bite, courtesy of Molly Wizenberg

Ingredients:
Meatballs
1-1/4 pound ground turkey thigh meat
1/2 cup finely minced onion
1 large egg
1/4 cup finely chopped cilantro
1/2 cup toasted pine nuts
1/2 cup cup golden raisins (chopped if large)
1/3 cup fine bread crumbs
1/8 teaspoon ground cumin
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
4 tablespoons olive oil
Lemon-Garlic Sauce
1 cup plain yogurt (Greek-style if possible)
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon ground cumin
Pinch cayenne pepper
1/4 teaspoon salt

Directions:
1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté.
2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate.
3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Italian-Style Turkey Meatballs - My Kitchen Adventures
Cheese Stuffed Turkey Meatballs - Sydney's Kitchen
Mario Batali Meatballs - Made Famous By
Mozzarella-Stuffed Meatballs - Being Suzy Homemaker
Spicy Buffalo Chicken Meatballs with Creamy Blue Cheese Dip - My Kitchen Adventures
Swedish Meatballs - The Galley Gourmet
Porcupine Meatballs - The Daily Dish

Lemon Mousse Parfaits

From the kitchen of One Perfect Bite...There are two camps within the legions of dessert lovers. One is fanatically devoted to chocolate, the other to lemon. This week is dedicated to those who profess lemon to be their chocolate. First up, is a lemon mousse-like parfait that is creamy, tart, and as good looking as it is delicious. The parfait, developed by Sally Tager for Gourmet magazine, is a wonderful way to end a company meal. It's also marvelous for family celebrations and holidays. This is a custard-type dessert that's lightened with whipped creamed. The thought of lightening anything with whipped cream is an absurdity I know, but this is just one of many oxymorons we deal with each day of our lives. A whipped topping can be substituted for the heavy cream if you wish, but it will change the texture of the parfait and it won't be quite the same. This is easy to make and all the ingredients you need to make it can be found in your neighborhood grocery store. There are a couple of things to keep in mind if you decide to try these. Separate your eggs when they are cold, but whip them when they are at room temperature. When beating cream, the bowl and beaters you plan to use are should be well-chilled. I put mine into the freezer 30 minutes or so before I plan to beat the cream, which coincidentally, should also be icy cold. When zesting your lemons make sure to avoid the white pith. These parfaits are very tart, but only the lemon pith can make them bitter. They can also be made and frozen a day before serving, but if you want a creamy, mousse-like texture place them in the refrigerator for about 45 minutes before dessert is served. Lemon enthusiasts, prepare to be wowed by this easy and delicious treat. Here's the recipe.

Lemon Mousse Parfaits...from the kitchen of One Perfect Bite courtesy of Sally Tager and Gourmet Magazine

Ingredients:
1 tablespoon finely grated lemon zest
1/2 cup strained fresh lemon juice
3 large eggs, separated
1 cup granulated sugar, divided use
Pinch of cream of tartar
Pinch of salt
1 cup very cold heavy cream
3 tablespoons confectioners' sugar

Directions:
1) To make the custard: Combine lemon zest and juice, egg yolks, and 1/2 cup granulated sugar in a small saucepan, whisking to combine. Over moderate heat, cook, stirring constantly, until mixture thickens and reaches 160 - 170 degrees F on a candy thermometer, about 5 minutes. Do not allow to boil. Transfer to another bowl to cool.
2) To beat egg whites: Place egg whites, cream of tartar and salt in large bowl of an electric mixer fitted with a balloon attachment. Beat on medium speed until soft peaks form. Add reserved 1/2 cup sugar a tablespoon at a time. Beat on high speed until meringue holds stiff, glossy peaks, about 1 minute. Fold meringue into cooled lemon mixture.
3) To beat cream: Place icy cold cream in a chilled bowl and beat with clean chilled beaters until soft peaks form. Add confectioner' sugar and beat at medium speed until stiff peaks are formed. Fold Cream into lemon mixture.
4) To assemble: Divide mixture among eight (8-ounce) stemmed glasses. Freeze, covered with plastic wrap for at least 2 hours. Serve garnished with additional lemon zest, if desired. Yield: 8 servings.

Cook's Note: Parfaits can be frozen for up to one day. Frozen parfaits should be transferred to refrigerator 30 to 60 minutes before serving.

You might also enjoy these recipes:
Lemon Blackberry Souffles - Baking Bites
Lemon Pie - Katy's Kitchen
Meyer Lemon Tart with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Cakes - Pastry Studio
Lightened Up Lemon Bars - Half Baked
Old Fashioned Lemon Pudding - One Perfect Bite
Lemon Pound Cake - One Perfect Bite
Lemon Cloud - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite

Spaghettini with Garlic and Lemon

From the kitchen of One Perfect Bite...I love the spare simplicity of Shaker and Bauhaus design, and, on very busy days, I appreciate that same simplicity in my food. Today was a day made busy by a wonderful break in the weather. The almost balmy day kept me outside for far too long and made dinner preparation a rushed affair. On nights like this, I grill a steak or chicken and pair them with a simple, nearly naked, pasta that I like to sauce with lemon and garlic and very little else. It makes for an easy meal that can be on the table in minutes and the leftover pasta is good for a lunch or two as well. The recipe on which my lemon pasta is based originally appeared in Gourmet magazine. Giada De Laurentiis has a similar recipe that is enormously popular with her fans and readers. If you like simply sauced pastas, you'll quickly make this dish your own and not bother with recipes at all. Before you do that, however, there are a few things you'll have to keep in mind. Your first consideration should be the garlic. It burns quickly and should be cooked only until it colors. If it burns, you'll have to toss the oil in which it cooked and that's a waste of time and money. Another concern, especially for those of you who still have young children at the table, is how hot you want the dish to be. The heat here is provided by red pepper flakes and a range of measure is given for their use. Only you know your family's tolerance for heat. Most folks, at least initially, will be more comfortable at the lower end of that range. You also can control the amount of lemon and garlic you use in the recipe. I offer my choices only as suggestions, but, I hasten to add, they are suggestions that work, and they are sound choices for your first execution of the recipe. It's also important to remember that pasta never waits for sauce, the sauce should be waiting for the pasta. I think you'll like this dish. It's inexpensive, easy to make and really tasty. It is also a great entree for Meatless Mondays. Here's my version of the recipe.

Spaghettini with Garlic and Lemon...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Ingredients:
1 lb spaghettini or capellini
6 large garlic cloves, minced
1/4 to 3/4 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
Finely grated zest of 1 large lemon
Juice of 1 large lemon
1-1/2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped fresh flat-leaf parsley

Directions:
1) Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
2) While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
3) Add pasta and toss with sauce and parsley. Add more water if sauce seems too dry. Yield: 4 main course servings.

You might also enjoy these recipes:
Spaghetti Sauce (Rule of One) - Moogie and Pap
Bolognese Sauce - Radishes and Rhubarb
Fresh Tomato Basil Sauce - Adventures in the Pioneer Valley
Roasted Red Pepper Pasta Sauce - Simply Recipes
Fresh Tomato and Zucchini Pasta Sauce - Coconut and Lime
Pork Bolognese - A Dash of Sass

Lemon Pound Cake

From the kitchen of One Perfect Bite...This is a lovely cake, but to my great surprise, I haven't been able to find it on other blogs or recipe sites. It was developed for Gourmet magazine ages ago, and, while this gorgeous pound cake should be manna for lemon lovers, it seems to have fallen into obscurity. Pound cakes were traditionally made with a pound of each of flour, butter, eggs and sugar. Nowadays, ratio, rather than weight, defines this classic, and any cake made with ingredients in a 1:1:1:1 ratio is considered to be a pound cake, regardless of its component weight. If you are interested, more detailed information about this type of cake can be found here. Pound or butter cakes get their lift from a combination of butter, eggs and baking powder. They are heavier and richer than sponge cakes and they are also easier to make. They are not foolproof, but if you measure your ingredients carefully you should have a lovely cake to serve your family. We'd all have better and more consistent luck with our baked goods if we weighed our ingredients. Unfortunately, most of us do not yet do that. When I prepare dry ingredients for baking, I spoon rather than scoop them into a measuring cup. I also level the content of the cup with the back of a knife rather than my fingers. When you look at the ingredient list for this cake, you will undoubtedly notice that it calls for 1/4 cup lemon zest. That is not a mistake. Five large lemons will yield that amount of zest, but a caution must be issued here. Make sure you avoid the white pith when you zest the lemons. The pith will make the cake bitter and its after taste can be downright unpleasant. Your cake will probably need more time in the oven than the recipe suggests. Mine required an hour to bake. This is a wonderful cake for lemon lovers and it makes a perfect base for macerated fruit. When the recipe was published, it was suggested that the cake be served with strawberries. While it's delicious served that way, I actually prefer to serve it with a blueberry or blackberry compote. Perhaps that's an unconscious homage to the state of Oregon. I hope you'll try this recipe. I love this intensely lemon-flavored cake. I think you will, too. Here's the recipe.

Lemon Pound Cake...from the kitchen of One Perfect Bite, adapted from Gourmet Magazine

Ingredients:
Cake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
2 cups granulated sugar
1/4 cup finely grated lemon zest
6 large eggs
1-1/2 teaspoons vanilla extract
1/4 cup whole milk
1/4 cup fresh lemon juice
Glaze
1 cup + 1 tablespoon confectioners' sugar
2 tablespoons fresh lemon juice

Directions:
1) Move a rack to the middle of oven. Preheat oven to 325 degrees F. Butter and flour a kugelhopf or other 2-quart bundt plan. Set aside.
2) Whisk together flour, baking powder and salt in a bowl. Set aside.
3) Using paddle attachment, beat butter, granulated sugar and lemon zest in the bowl of an electric stand mixer at medium speed, until pale and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each additin. Beat in vanilla. Reduce mixer speed to low. In three batches beginning and ending with flour, add flour, alternately with milk and lemon juice, and beat just until combined.
4) Spoon batter into pan and smooth top. Bake unil cake is golden brown and a cake tester inserted in several placed comes out clean, about 45 to 55 minutes.
Cool cake in pan on a rack for 15 minutes, then invert onto a rack to cool completely.
5) While cake cools, whisk confectioners' sugar into lemon juice in a small bowl until smooth and thick.
6) When cake is cool, set rack over a baking sheet or waxed paper. Drizzle glaze over cake, letting it drip down sides. Serve cake with fruit if desired. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Meyer Lemon Bars - Tasty Easy Healthy Green
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Cookie Carnival: Lemon Ricotta Cookies - How to Eat a Cupcake
Lemon Swiss Roll - The English Kitchen
Lemon Cream Filled Cake - Cookie Madness
Lemon Poppyseed Muffins - Sweet Bites
Old-Fashioned Lemon Pudding - One Perfect Bite
Lemon Cloud: A Creamy Tofu Dessert - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama

Lemon Anise Churros

Photo Courtesy of Nicki Dowey

From the kitchen of One Perfect Bite...When a chef whose specialty is Southwestern cooking, adds Asian spices to pâte à choux, the end result is a churro with attitude. In its simplest form, a churro is a cylindrical piece of fried dough. It was developed by Spanish shepherds centuries ago and it got its name because it resembled the horns of the Churro sheep they tended. The original churro was the size of a breadstick and was usually eaten for breakfast. The churro escaped its borders during the Age of Discovery and can now be found on tables in many parts of the world. Chef David Walzog added ground star anise and lemon zest to the churros he made during his tenure in the kitchen at Arizona 206. They are delicious and easy to make, but they are not with out pitfalls. The churro must be well-drained, but still warm when it receives its sugar coating, and it must be served immediately after that's been done. These wait for no man or woman. You've been warned. You'll see what happens when I don't follow my own advice at the bottom this post. Having shared that with you, I'd like it to remain our little secret. If you have never had a churro, I hope you will give this recipe a try. If you've had them before, I hope you'll give this version a try. The star anise and lemon zest make these really special. Here's the recipe.

Lemon Anise Churros...from the kitchen of One Perfect Bite, inspired by David Walzog

Ingredients:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup water
1 stick (4-oz.) unsalted butter
2 teaspoons ground star anise
Grated zest of 1 lemon
4 large eggs
1 cup granulated sugar
1 cup confectioners' sugar
Vegetable oil for deep frying

Directions:
1) Sift flour and salt into a medium bowl
2) Combine water, butter, anise and lemon zest in a 3-quart saucepan. Bring to a boil over high heat. Add flour, all at once, and cook, beating constantly until flour forms a ball and films bottom of pan. Remove pan from heat.
3) Beat in eggs, one at a time, until incorporated and mixture is smooth and shiny.
4) Combine granulated sugar and confectioners' sugar in a plastic bag and set aside.
5) Spoon batter into a pastry bag fitted with a medium-sized star tip.
6) Heat 3-inch of oil in a deep pan until it reaches 375 degrees F.
7) Pipe batter into oil in 5 to 6-inch lengths. Do not crowd pan. Fry until golden brown, about three minutes. Remove from oil and drain on paper toweling. Continue frying until all batter has been used.
8) Drop warm churros into bag of sugar and shake to generously coat. Serve immediately. Yield: 6 servings

You might also enjoy these recipes:
French Quarter Beignets - One Perfect Bite
Zeppole - One Perfect Bite
Calas Sweet Rice Fritters - One Perfect Bite
Recipe of the Day: Churros - Mark Bittman
Churros con Chocolate - Baking Bites