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Lemon Tart – a bit of sunshine

Lemon TartThe weather here has been grey, wet and cooler than our usual Spring. We were in Paris for a week and it either rained or was overcast with periods of rain showers throughout the day. We came home and had a repeat of Paris weather. It’s been so wet mushrooms are sprouting up in our lawn so when patches of blue sky poked through the clouds this morning, I was elated.  Continue Reading →

pizza smoked mozzarella and lemon slices

pizza with smoked mozzarella and lemon slicesIf I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list.  Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive oil and cheese.  Hard to believe, though, that tomatoes introduced to Europe from the Americas in the 1600’s were considered poisonous by the locals.  It wasn’t until the 1700’s when the Napolese added tomatoes to their flatbread; the birthplace of pizza. Continue Reading →

Lemon Olive Oil Cake

lemon olive oil cakeIf you’ve been following my blog, you’ll see that I don’t post many desserts (the most recent was oats & cranberry bars back in March) and if I do it’s usually ones that are easy to make.  My sweet tooth tends to gravitate to things such as blue cheese with fruit and a glass of port, sherry, or ice wine.  Of course I have made my fair share of desserts over the years but I much prefer to focus around the appetizer and main meal.  I find I’m pleasantly satiated and to make room for dessert doesn’t make sense.  Continue Reading →

Homemade Limoncello

Easy To Make LimoncelloThis recipe is 4 years in the making! When we lived in Bangkok, we heard about a new Italian restaurant that had recently opened down the street from where we lived. Yay! Eager to sample the menu Mr S. and I made our way there. OPUS Wine Bar was open only a few days when we arrived.  We were warmly greeted by Alex Morabito (designer and manager of OPUS) and were then offered a glass of Prosecco (complimentary I might add) while we waited for our table to become available. That icebreaker was all we needed and the evening was off to a wonderful start.  Continue Reading →

Lemon Rosemary Sorbet

Lemon Rosemary SorbetWant to make an easy, delicious-tasting dessert or pallet cleanser? Sorbet is simple to make and because it contains no dairy, it’s perfect for anyone who is lactose intolerant or vegan. This frozen treat knows no boundaries so use your favorite fruit or chocolate and satisfy your cravings for a frozen treat. Lemon and rosemary are a perfect pairing for this sorbet. Looking for other sorbet ideas? Why not try mango sorbet, Meyer lemon sorbet or basil and lime sorbet..all are super easy to make.

Makes 3 1/2 cups
inspired by Food & Wine

2 cups water
1 cup sugar
2 rosemary sprigs
1/2 cup fresh lemon juice

Lemon Rosemary CollageIn a saucepan, bring the water, sugar and rosemary to a boil. Cover and simmer over low heat for 5 minutes. Discard the rosemary and let the syrup cool to room temperature. Add lemon juice and refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.

The Culinary Chase’s Note: If you don’t have an ice cream maker, pour syrup into a shallow container and freeze. I used this method as the quantity wasn’t sufficient for my ice cream maker to work properly.  The subtle hint of rosemary is a lovely match to the lemon.  Enjoy!

The Cookery’s DoughNation

The Cookery's DoughNationFood trucks have been around since the mid 1800’s although back then they were called chuckwagons.  Food trucks of today have evolved and now offer gourmet food at take-away prices.  These mobile kitchens are growing in numbers and the ones that really entice me to stop by and sample are those using a variety of fresh and local ingredients.  The Cookery’s DoughNation is a hand-crafted mobile pizza oven where it sits on top of a trailer.   I was at Dobbs Ferry last Friday and watched them set up.

It was a hot and humid morning.

DoughNation set up Food prep started shortly after I arrived.  The sound of wood crackling in the oven meant it was building up heat and soon the local peppers were popped into the oven.  The oven heat ranges from 800 degrees to 900 degrees…a hot job.

wood

sign

DoughNation offers five pizzas and one market pizza.  I couldn’t decide on the fresh lemon or shaved broccoli.  I asked Mike and he said if this is your first time, try the fresh lemon.

DoughNation pizza

My pizza!

fresh lemon pizza

The Culinary Chase’s Note:  This has to be the best pizza I have ever eaten!  The dough was light and airy and I loved the combo of smoked mozzarella, lemon, basil and garlic.  Amazing flavors!   The back of their menu shows where 2% of their profits will go for the month of July – Robbie’s Bone Marrow Fund Raiser.