Tag Archives: lemon

How to Care for your Cutting Board

Cleaning with salt and lemon

Cleaning with salt and lemon

My father was a carpenter and over the years he made me a number of cutting boards. I didn’t know how to care for them at first and eventually they would split and become unusable. I think I went through at least 10 boards before I finally learned how to keep them nice. My dad passed about 5 years ago and I have 2 boards that he gave me. Those boards get the royal treatment and fire and brimstone will rain down on anyone who damages them.

Today I am passing on my hard earned knowledge on how to care for your cutting boards.

1. Oil it Regularly – About once a month you should rub your cutting board with mineral oil. No need to buy expensive butcher block oil which is the same thing with a fancy label. Just look in the pharmacy for mineral oil.

2. Sand out Imperfections – When you get scratches and scrapes that start bothering you just pull out a piece of 220-grit sandpaper and buff them out. Be gentle and go with the grain.

3. Don’t Soak it – Moisture will warp and cause wood to break down so don’t leave your cutting board in the sink. Give it a quick wipe and towel it off immediately after cleaning.

4. Keep it Elevated – Cutting boards with feet will stay in place better and will keep it safe from any moisture that may gather underneath it.

5. Deep Clean with Lemon and Salt – When your board gets smelling a less then fresh all you need to do is sprinkle with some coarse salt and rub vigorously with half a lemon. Just scrape off the salt and wipe clean with a dry towel.

20141001_162845

Clean and oiled cutting board

Follow these simple rules and you will be able to keep your cutting boards for many years.

 

 

Tangy Lemon Bars

Tangy Lemon Bars

Prep Time: 0

Yield: 36

Tangy Lemon Bars

These yummy bars are sweet and crisp on the bottom and tart and gooey on top. These bars are well loved every where I server them.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/2 cup white sugar
  • 2 1/4 cups All-purpose flour
  • 2 tbs Lemon Zest
  • 1/2 tsp Salt
  • 8 eggs
  • 3 cups white granulated sugar
  • 4 lemons juiced or 1/2 cup lemon juice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream butter into 2 cups flour, powdered sugar, and 1/2 cup granulated sugar. When it has a crumbly texture press into a 9x13 inch baking pan.
  3. Bake for 15-20 minutes or until gently golden on top. While crust is baking whisk together the remaining flour and sugar then add eggs and lemon juice.
  4. Pour over baked crust. Bake for 20 minutes.The bars will firm up as they cool. Once they are cool lightly sprinkle with some powdered sugar and slice into 2 inch squares.
http://www.culinarycafe.com/2010/08/12/tangy-lemon-bars/

Lemon Cream Scones

Lemon Cream Scones

Prep Time: 0

Yield: 12 scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped dried apricots (about 4 1/2 ounces)*
  • 1 tablespoon plus 1 teaspoon grated lemon peel
  • 1 1/4 cups whipping cream
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  2. Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.
http://www.culinarycafe.com/2009/08/17/lemon-cream-scones/

Lemon-Rosemary Marinade

Lemon-Rosemary Marinade

Prep Time: 0

Yield: 0

This recipe makes a mere 1/3 cup marinade, but, slight as that may seem, it adds a powerful amount of flavor to white-meat chicken. Use it as a tenderizing marinade, or brush it onto poultry as it grills. One batch is perfect for about 10 ounces of skinless boneless chicken.

Ingredients

  • 1/4 cup hot water
  • 2 teaspoons vegetable oil
  • 3/4 teaspoon dried rosemary leaves,crumbled
  • 1 medium garlic clove, minced
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • 2

Instructions

  1. In heatproof glass measuring cup, pour hot water over rosemary; let cool. Stir in zest, juice, oil, garlic, salt and pepper. Cover and refrigerate until ready to use, up to 1 week.
http://www.culinarycafe.com/2009/08/17/lemon-rosemary-marinade/

Lemon Herb Halibut

Lemon Herb Halibut

Prep Time: 0

Yield: 4

Lemon Herb Halibut

Ingredients

  • 1 pound Halibut steak or filet (or other white fish)
  • 4 Tbls milk
  • 4 Tbls Cooking Sherry (or white wine)
  • 1/4 cup sliced mushrooms
  • 1/4 cup sliced onions
  • Salt
  • Pepper
  • garlic powder
  • Nonstick cooking spray
  • 2 Lemon Tea bags

Instructions

  1. Preheat oven to 325 degrees

    Spray a baking dish with the nonstick spray and place halibut in the dish. Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder, and the contents of one Lemon Tea Bag. Place onion and mushroom slices on top of fish. Again sprinkle with salt, pepper, garlic powder and the contents of one Lemon tea bag. Place lid over the mixture and cook for approximately 25 minutes. Check fish after 20 minutes making sure to not over cook.
http://www.culinarycafe.com/2009/08/17/lemon-herb-halibut/

Lemon Tea Bars

Lemon Tea Bars

Prep Time: 0

Yield: 0

Lemon Tea Bars

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup powdered sugar
  • 3/4 cup softened butter
  • 1 pkg. (8 oz) cream cheese
  • 1 cup granulated sugar
  • 1 cup flaked coconut
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 12 Lemon Tea Bags or about 1 oz loose tea

Instructions

  1. Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

    For filling, combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbsp. of flour, 1/2 tsp. baking powder, salt, contents of 10 Lemon Tea bags and 2 Tbsp. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 min. or until set.

    For frosting, mix 1 cup powdered sugar, 1 Tbsp. soft butter, 1 Tbsp. lemon juice and the contents of 2 Lemon tea bags until smooth. Spread over the filled crust while still warm. Cool. Cut.
http://www.culinarycafe.com/2009/08/17/lemon-tea-bars/

Oriental Honey Lemon Chicken

Oriental Honey Lemon Chicken

Prep Time: 0

Yield: 4

Oriental Honey Lemon Chicken

Ingredients

  • 1 lemon
  • 1 chicken bouillon cube
  • 4 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetable oil
  • 8 chick thighs roughly chopped with skin and excess fat removed
  • 1/2 cup chopped onion
  • 3/4 cup short grain rice, uncooked
  • 3 carrots, thinly sliced
  • 1/8 teaspoon white pepper

Instructions

  1. Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
http://www.culinarycafe.com/2009/08/17/oriental-honey-lemon-chicken/

Lemony Fresh Herb Cooler

Lemony Fresh Herb Cooler

Prep Time: 0

Yield: 8

This refreshing cooler is a great highlight for any summer party.

Ingredients

  • 2 cups water
  • 1/2 cup sugar
  • 2 cups (packed) basil leaves and small sprigs
  • 1 cup (packed) cilantro leaves and small sprigs
  • 1 cup (packed) mint leaves ans small sprigs
  • 2 tablespoons tarragon leaves
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Cold club soda
  • lemon twists and mint

Instructions

  1. In a medium saucepan, combine the water and sugar and bring to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat to moderate and simmer for 5 minutes; let the syrup cool.

    In a blender or food processor, combine the sugar syrup with the basil, cilantro, mint, tarragon, lemon zest and lemon juice, and puree. Let stand for 1 hour, then strain through a coarse sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible.

    For each drink, pour ¼ cup of the fresh herb syrup over cracked ice and fill with club soda. Garnish the drinks with a lemon twist, mint sprigs, and serve.

    Variation:
    To make a cocktail, add half a shot of vodka and half a shot of rum to each drink.
http://www.culinarycafe.com/2009/08/17/lemony-fresh-herb-cooler/

Lemon Curd

Lemon Curd

Prep Time: 0

Yield: 0

Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 4 egg yolks
  • 1 Tablespoon grated lemon peel

Instructions

  1. In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle.
  2. Cook until mixture coats back of a spoon.
  3. Pour into small bowl and stir in lemon peel.
  4. Allow to cool.
http://www.culinarycafe.com/2009/08/17/lemon-curd/