preserved lemon pound cake

chilled cucumber soup with fresh herbs and lemon preserves

 simple and delicious, top your favorite cucumber soup with...

preserved lemons
tomatoes
tarragon
 mint
 

cucumber soup

• 2 cups Greek yogurt plain, full fat
• 2 cucumbers peeled and sliced
• 1 shallot minced
• 1 clove of garlic minced
• 1/4 teaspoon ground cumin
• Juice of 1 lime
• 1-3 teaspoons fresh chopped dill
• Kosher salt to taste

Instructions

1. Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
2. In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
3. Puree until smooth, about 1 minute.
4. Check seasoning and add salt if necessary.
5. Chill at least an hour before serving.
6. Makes 3 cups

 

preserved lemon and melon salad~

 

fresh greens mixed 50/50 with fresh mint

red onions

cantaloupe

feta

preserved lemon 

 

lemon dressing

the briney juice from the jar

olive oil

pepper

honey

halibut with soy lemon sauce

 

Pan Roasted Halibut with Soy-Lemon Sauce

4 6-ounce center-cut halibut fillets, skin-off

2 large minced shallots

1 pint cherry tomatoes, halved

2 tablespoons white wine

2 tablespoons soy sauce

1/3 cup chopped preserved lemons

1/4 cup chopped chives

Kosher salt and freshly ground black pepper to taste

Extra virgin olive oil to cook

(ginger to taste if desired)

Pre-heat oven to 400 degrees. In a large saute pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

 

blueberry french toast souffle~

blueberry french toast souffle

white bread

cream cheese

cup of fresh blueberries

6 eggs

1/4 c maple syrup

cup of milk

cinnamon

vanilla

grease 8x8 pan

sprinkle bread cubes, dollops of cream cheese and berries, pour liquid over and rest overnight. bake at 350 until golden, 30-40'

open face lemon chicken sandwich

 sourdough bread thinly sliced
shredded chicken
mayonnaise
 heaping spoonful of preserved lemons
lemon zest
 fresh lemon juice
salt and pepper
 loads of finely chopped fresh mint
heirloom tomatoes
 

 

fig and cantaloupe salad~

Savory Cantaloupe Salad with Figs, Basil and Olives

1 cantaloupe cubed

1 lb figs (about a dozen) sliced

a handful kalamata olives, pitted and cut in half

2 tablespoons basil diced plus more for garnish

 

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon lime

1/4 teaspoon ground cayenne pepper

fresh ground pepper

Gently fold the cantaloupe, figs, olives, and basil together in a generous bowl. In a small jar or bowl, whisk the vinegar into the olive oil until emulsified and add the cayenne. Carefully dress the salad and plate. Garnish with black pepper and basil leaves

chocolate stuffed figs~

chocolate dipped ginger stuffed figs

Perfectly sun ripened figs

White and dark chocolate

Fresh chopped ginger

Slit bottom open and make a pocket, smear in ginger, dunk in chocolate

Indulge until gorged...

beach life in august