|
Meet On Location Photography
Karin did our family portrait several years ago and I love how it turned out!
 Do you know a newly engaged couple looking for a wedding photograher? We just booked Karin for our daughter's wedding later this year. Can't wait to see the gorgeous photos. Contact Karin at On Location Photography for more information...310.800.3099 or e-mail karin@on-locationphoto.biz. |
|
In Season Now..."Citrus"
A few nights ago, my visiting sister-in-law was helping me with dinner. I suggested rice and she said, "It is too hard to make, it never comes out right!" I told her about an easy cooking technique that I learned in culinary school. Just cook the rice in a large pot of salted water like pasta...so easy this way, no need to measure or worry about timing. Depending on the recipe, I'll use some chicken broth or vegetable broth to flavor the cooking water. Bring liquid to a boil, add rice, and cook until done, drain and serve. Try this recipe out for your next party, can be made ahead and served chilled or room temperature. This recipe is adapted from one that was published in the NY Times Dining Section several years ago.
"Grilled Shrimp and Rice Citrus Salad"
Serves 8 as a side dish or 4 for an entree
1 lemon
1 pound large shrimp, peeled and deveined
kosher salt
freshly ground black pepper
2 cups Jasmine, white or brown long grain rice
water or broth
1/2 cup extra virgin olive oil
3 or more tablespoons freshly squeezed citrus juice (lemon, lime, orange, tangerine, grapefruit or a combo)
2 tablespoons grated citrus zest
1 tablespoon sugar
1 cup chopped citrus segments or whole if small
1/2 cup minced red onion
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1/2 cup crumbled feta
1/2 cup pitted Kalamata olives
Heat grill pan or barbecue grill. Squeeze lemon juice on shrimp, sprinkle with salt and pepper. Grill 2-3 minutes per side or until no longer translucent in the center. Cook rice in abundant salted water or broth as you would pasta, until its just done; white rice will take 10-15 minutes, brown 30 minutes or longer. Drain, rinse and drain again.
Combine olive oil, citrus juice, zest, sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until a creamy emulsion forms, about 30 seconds. Taste, add more citrus juice and salt and pepper to taste.
Drizzle vinaigrette over rice and use 2 large forks to coat and separate rice grains. Stir in citrus segments, onion, cilantro, mint, feta, olives and grilled shrimp.
|
|
"In Season Now"
Joan's On Third Lemon Bars
I met Joan McNamara several years ago when she visited the L.A. Times Test Kitchen. I was testing a bar cookie for the next edition and she told me about her favorite Lemon Bars. She was right after tasting them, this recipe became my favorite too! She owns a cafe appropriately named "Joan's on Third" due to its location on West Third Street in Los Angeles. Check it out when you are looking for a great place to meet friends for lunch. Save room for her special pastries!! www.joansonthird.com. This recipe was previously printed in the L.A. Times Food Section.
Makes 16 squares
1/2 cup (1 stick) butter, melted
1 cup plus 2 tablespoons flour, divided
1/2 cup powdered sugar plus more for dusting bars
1 cup granulated sugar
1/2 teaspoon baking powder
5 tablespoons freshly squeezed lemon juice
2 eggs, lightly beaten
Heat oven to 350 degrees. In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan and bake just until lightly golden brown, about 15 minutes. Remove and cool the pan on a wire rack to room temperature.
In a medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until it's set, 20-25 minutes. Remove and cool the tart on a wire rack. When cooled, dust lightly with additional powdered sugar and cut into squares. The lemon ars with keep for a week, refrigerated.
|
Testimonial from Allison F. in Redondo Beach...
"Mary Ellen lead a wonderful cooking class for my family and I this past November. She took the time to teach us some cooking fundamentals and gave us some great new tips. All of her recipes were delicious and fun to make in the kitchen with fresh ingredients. Mary Ellen was engaging, energetic and had the ability to adapt to all of our personalities very quickly. This was a wonderful experience and I hope to take another class with Mary Ellen in the future!
Thank you Allison, I loved meeting your family too!
|
