Sunday, February 28, 2010

Meyer Lemons and a delay - but it's a good thing

Some times life gets in the way. I had and have every intention of developing this blog and connecting with many food friends.  Stay tuned, I hope to continue.

My business  is exploding and grabbing 200% of my attention.  It's a good thing.  So while I regroup, find partners, figure out how to work with my VA team, launch products etc. I'm a tad distracted.

I'll be back.  A girl has to cook, yes?

An ode to Spring - which really is bursting out in Northern California.  My favorite Meyer Lemon recipe, with a nod to Suzanne Goin

Meyer Lemon Salsa

Finely chopped shallot
a splash of white wine vinegar
about a tsp of honey
2 Meyer Lemons well washed
Pitted green olives - Lucques of course
a healthy amount of olive oil - say 1/3 cups
chopped parsley

Amounts are not critical.  The lemon treatment is.  Cut a smal slice from the top and bottom.  Stand them on their ends.  Slice thinly vertically. Then stack the slices and cut them into thin matchsticks and again into tiny cubes.  Yes, rind  and all.  The rind is what makes this so spectacular.

Combine the little cubes of lemon with the rest of the ingredients and let it sit for awhile to mellow.

This is wonderful on roasted halibut, or any grilled fish. Or top a cracker with goat cheese and this salsa.  Try not to eat it all with a spoon, but I have done that quite happily.

I'll be back.

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