#cooking with lemon

[foodieflavorscape]

In this exciting video, we unravel the culinary possibilities of various lemon varieties, from the delicate sweetness of Meyer lemons to the tangy zest of Eureka and Lisbon lemons. Get ready to embark on a flavorful adventure that will tantalize your taste buds and inspire your culinary creations!

Lemons are more than just a citrus fruit; they're a culinary powerhouse that adds brightness, acidity, and depth to a wide range of dishes. From savory to sweet, cocktails to desserts, lemons play a versatile role in the kitchen, imparting their distinctive flavors and aromas to every dish they touch.

First up, we have the Meyer lemon, renowned for its sweet, floral aroma and mild acidity. Known as the chef's favorite, Meyer lemons are prized for their versatility and are commonly used in both savory and sweet dishes. From salad dressings to lemon bars, Meyer lemons add a delightful touch of sunshine to every bite.

Next, we'll explore the Eureka lemon, known for its vibrant yellow hue and tart, acidic flavor. Perfect for adding a refreshing burst of citrus to seafood dishes, sauces, and cocktails, Eureka lemons are a staple in kitchens around the world. Discover the best ways to use Eureka lemons to brighten up your favorite recipes and elevate your culinary creations.

Last but not least, we'll delve into the world of Lisbon lemons, revered for their intense acidity and bold, tangy flavor. Ideal for making lemon curd, preserves, and marmalades, Lisbon lemons bring a burst of citrusy goodness to jams, desserts, and baked goods. But our exploration doesn't stop there! Throughout this video, we'll share expert tips, tricks, and recipes to help you make the most of your lemon harvest.

Learn how to zest, juice, and preserve lemons for future use, and discover creative ways to incorporate lemons into your cooking repertoire. Whether you're a seasoned chef or a culinary enthusiast, there's something for everyone in the world of lemons. Join us as we celebrate the citrus symphony and unlock the incredible culinary potential of these vibrant fruits.

[butteryplanet]

link

[daily-deliciousness]

Butter poached lobster tails

[allrecipee]

Lemon Potato with Dill Sauce

[lemon-wedges]

Hal and sunny baking 🤗

[pinkfairiesteaparty]

[salamispots]

making a little comic with the little sea angel/sea butterfly friends 👀

+ some sketches when I went to the aquarium (again hhsh)

[toyastales]

Lemon cream cheese muffin

[heartnosekid]

salmon for anon!

🍣-🐟-🍣 / 🐟-🍣-🐟 / 🍣-🐟-🍣

[najia-cooks]

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

مُدَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

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Ingredients:

For the dish:

100g dried fava beans, soaked overnight

4 cloves garlic, grated or pounded

Juice of 1 lemon

2 Tbsp tahina (tahini)

1 tsp table salt, or to taste

1/2 tsp cumin

2 Tbsp good olive oil

Parsley, mint, or tomato, to top

For the dressing:

1/4 green bell pepper

1 green chili pepper

1 clove garlic

Juice of 1 lemon

Salt to taste

Instructions:

For the dish:

Cook fava beans in enough water to cover for about an hour, until very soft and breaking apart.

Mash beans, in their cooking water, to desired texture.

Mix in other ingredients.

For the dressing:

Combine all ingredients in a mortar and pestle, or blender, and process to desired texture.

To assemble:

Spread ful in a plate or bowl. Top with dressing, parsley, mint, or tomato, as desired. Serve warm or cold with khubiz al-kmaj, olives, green onion, and/or pickles.

[gummi-stims]

A heavily food based board for Laios from Dungeon Meshi pretty please 🥺

I love this autistic weirdo

🥘-🍳-🥘

⚔- x -⚔

🥘-🍳-🥘

[daily-deliciousness]

Greek chicken and potatoes

[olsmad-illo]

Kasuga caught a bug, and it’s Nomoto’s turn to nurse her back to health.

I’m also sick with covid rn and I tried making yaki onigiri for the first time, which made me want to draw this!

[renonv]

HAPPY MONDAY another day another monster au… this time more aquatic

One more under cut 🫣

Full on Twitter or if you are brave and have age in your bio DM me 🐟🫶🩷

[pinkfairiesteaparty]

[niftyrecipe]

Baked shrimp salmon

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