Salad Recipes

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Citron Confit Recipe (Candied Lemons) Recipe

"Chose promise, chose due!" is a French expression that approximately translates to "promises are made to be kept". And as promised, this is the recipe for the citron confit I served to my family last night as part of the lemon tofu dish. I made it with approximately two pounds of freshly picked Meyer lemons from our garden.

You'll see that a lot of sugar is required to obtain the beautiful candied coating. But fear not, only a few thin slices per serving are necessary to flavor your dishes and the citron confit stores well for months. The one thing to keep in mind is to use organic, pesticide-free lemons, so even the rind is safely edible.


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Lemon Tofu Recipe Recipe

Lemon Tofu Recipe

03.12.13 by Jackie

I always love the idea of my husband Lulu, who is a vegetarian, and me sharing an "almost" identical meal. It’s not always easy, but it’s worth the effort. For this recipe, first I prepared the meat version, wrapping turkey bacon over turkey breast. Then I repeated the same dish using fried tofu and Morningstar Farms brand vegan bacon. I stuffed both the turkey and tofu versions with slivers of a homemade Meyer lemon “citron confit.” 

I mentioned last week that we have an abundance of fragrant Meyer lemons from our garden. I cooked up a storm using up all the lemons we had and I'll be sharing all the recipes with you in the coming days. 


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How To Make Soymilk Recipe

How To Make Soymilk

03.11.13 by Jackie

Once in a while, I get into these "I-want-to-eat-freshly-made-food" moods. I've baked my own croissants and Vietnamese baguettes for my upcoming cookbook, "Banh Mi: 75 Authentic and Delicious Vietnamese Sandwich Recipes", which by the way is already available for pre-order. In the past few months, I've also made pasta, ravioli, wonton dough and of course there's my usual ritual of making fruit preserves.

I realized I haven't made soymilk at home in a long time. This weekend, I got the girls involved and we made our own. The process is ultra easy even though it's labor intensive. But the result is well worth it. The amber color is slightly darker than the one you get at the store and the velvety, almost buttery texture is very satisfying. We made many gallons of freshly made soymilk and used much of it in other dishes. I'll share those recipes soon.


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Masala Kale Chips Recipe Recipe

Masala Kale Chips Recipe

03.08.13 by Jackie

Here's a recipe for an inexpensive, super easy and delicious snack. My husband Lulu and I usually love munching on snacks late in the evening and kale chips are a great way to do so guilt-free.

Kale chips are nutritious and low in calories with fewer than 50 calories per serving. I flavored the chips with Indian spices and Meyer lemon zest. You can find a similar recipe in my latest book, Haute Potato, made with waffle potato chips instead.


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Meyer Lemon Risotto Recipe Recipe

Meyer Lemon Risotto Recipe

03.07.13 by Jackie

This is the time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll notice how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it this year!

In honor of our bounty, I have a few recipes I’m going to dust off and make, such as Meyer lemon mousse, lemon curd, lemon cake and a few jars of marmalade. I also tried to  think of a savory dish I could make, and Lulu suggested I adapt the lemon pasta sauce I made in the past (that recipe in turn was from Ina Garten) and turn it into a risotto

This evening, I made the Meyer lemon flavored risotto and it was such a hit. I used a combination of garlic, shallots, butter and half and half in the dish, so really, how could it go wrong?


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