Portuguese Mini Lemon-Orange Cakes

How did this happen?  Why do I find myself baking so much?  The only answer I came up with, disappointment with local bakeries.  We were so excited when a new bakery opened next to Trader Joe's only to have our happiness dashed upon eating their product.  Really a chocolate croissant with a dab of chocolate, flavorless cupcakes, looks can be deceiving unfortunately.  So, I learned to bake; not to over mix the flour or measure the flour incorrectly and so on…

One blog I have followed for several years (and p.s. I like the old lay-out better) is Leite’s Culinaria. - fabulous recipes with interesting anecdote (opps almost used the word antidotes) and reviews written for each recipe. When I spied this recipe I thought perfect for my lemon-head friend (one who adores lemons) who just called me over to watch a movie. I whipped this up in no time and at all and I must say they are tasty delights.

 

Portuguese Mini Lemon-Orange Cakes

by David Leite

check out his blog Leite's Culinaria

12 tablespoons unsalted butter, plus more for greasing the pans
2/3 cup milk
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
3/4 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk, whisked
1/4 teaspoon pure vanilla extract

~ Position the rack in the middle of the oven and crank the heat to 400°F (200°C)
~ Brush two 12-well mini-muffin tins (1 3/4-by-7/8-inch) with butter and set aside.
~ Heat the milk and butter in a small saucepan over low heat until the butter is melted
~ Remove the pan from the stove and let the mixture cool until warm
~ In a large bowl, rub the lemon and orange zests into the sugar with your fingers until fragrant
~ Dump in the flour, baking powder, and salt and whisk to combine
~ Stir the egg, yolk, and vanilla into the warm milk mixture and then pour it into the flour ~ mixture in several additions, stirring gently until the ingredients are just incorporated ~ and the batter is smooth
~ Spoon the batter into the prepared pans, three-quarters full
~ Bake until the cakes are well-risen and golden brown, 18 to 20 minutes
~ Transfer the pans to a rack, cool for 5 minutes, and then pop out the cakes
~ Serve warm piled high in a napkin-lined basket.

Roasted Lemon Potatoes

I love potatoes.  The other adult in the house likes rice. I trump since I cook.  The little people like both.   

Even with the winter chill, my herbs and citrus are bountiful.  Nothing is better than walking outside to pick my ingredients.  Exciting gardening news for me, the little green house is up and filled with herbs, vegetables and flowers.

 

fresh oregano

freshly picked meyers lemon

Roasted Lemon Potatoes

from Sara Moulton Cooks at Home

adapted

2 pounds organic red potatoes cut into cubes

1/4 cup fresh lemon juice

1T chopped fresh oregano

3T chopped fresh parsley

1/4 cup or less extra virgin olive oil

freshly ground pepper and kosher salt

~ preheat oven 450

~ cut and soak potatoes

~ drain and dry potatoes

~ toss with lemon juice and let sit 5 minutes or more for brighter lemon flavor

~ add oregano, parsley, olive oil, salt, and pepper to potatoes and toss

~ transfer to a shallow baking dish

~ roast stirring occasionally until golden brown about 35 minutes

~ serve hot

I thought this dish was better the next morning as hash browns.

Lemon Stir Fry Chicken with Bittman

Yesterday in between drop offs and pick ups as well as shopping Targets 75% off garden sale, I whipped together dinner.  My kids are huge fans of sweet and sour chicken and I am still searching for that perfect no fry recipe so in the meantime I thought I would throw a little Mark Bittman in their direction.  First question, Is this sweet and sour chicken???  Yummmmm.  Unfortunately, there were no left overs and I was asked to repeat for lunch today.  Repeat a recipe???  I have hundreds of books and recipes left to explore.  Perhaps in a year or two.

Lemon Chicken Stir Fry

from: The Best Recipes In The World by Mark Bittman

adaptation:

served 5+

quick and delicious

3lbs boneless chicken thighs (organic at Costco or Trader Joe's)

scallions/chives (from my garden)

1/2 inch piece of ginger peeled and chopped

3T soy sauce

1T oyster sauce ( vegetarian)

1t Shaoxing wine

black pepper 1/4 t or what ever you choose to grind

safflower oil

1/4c fresh lemon juice ( love my neighbors meyer lemon tree)

1/2 c chicken stock

2T honey

2t cornstatch

salt or no salt to taste

~marinate chicken in chive, ginger, soy sauce, oyster sauce, wine and pepper one to two hours

~heat wok or stainless steel pan

~add 3T oil and heat

~add chicken until pinkness is gone

~stir in ginger 10 secs

~add soy sauce, oyster sauce, wine, pepper (marinade)

~ also add lemon juice, stock, honey, cornstarch

~mix and combine

~cook until sauce thickens

~plate on top of rice

~garnish with additional chives