February, March, not much is growing this time of year, and usually the weather is blustery and rather gray. That is, except for the citrus. All over Sacramento, and most of California, orange, grapefruit, and lemon trees are laden with bright fruit. Meyer lemons in particular are well suited for home landscapes, which is why so many people have their own backyard tree. Supposedly they don't orchard well, but if they are spaced out enough, as in one in my backyard and one in yours, they're fine. The fruit is a cross between an orange and lemon, so the peel is a little more orangey than a regular lemon, and the juice is not nearly as tart. The peel itself is also mild. Sometimes we look out into the backyard to find that some critter has eaten all of the peel off of a few Meyer lemons, leaving whole globes of lemon segments naked.
Last Updated (Saturday, 03 March 2012 22:30)
According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think). Over the years "chowdah" evolved into a dairy-based stew in New England, and during the late 1800s the first tomato-based chowders showed up on the menu at Delmonico's in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce.
Last Updated (Thursday, 01 March 2012 19:09)
I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dishâ€™s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.
In a medium bowl, soak the bulgur in the broth for 30 minutes. Mix the remaining ingredients in a large bowl. Stir the plumped bulgur into the ingredients in the large bowl. Chill or serve at room temperature
Last Updated (Friday, 19 March 2010 03:58)
Fast Chicken Vegetable Soup
In a saucepan; combine broth, corn, celery, carrot and onion. Bring to boil. Reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are tender. Stir in chicken, tomatoes, salt and pepper. Heat through.
Last Updated (Thursday, 11 March 2010 00:56)
Last Updated (Wednesday, 10 March 2010 04:06)