Pears left a message on the Workshop Machine

Pears called again this morning. It had been weeks since the Workshop had to ask Pears to stop calling several times a day "just to check in" and see if the Workshop had any other ingredients on the work bench. You have to admire the hard work that Pears put in though. Pears made it into a Visual Guide on Epicurious. You have to admit, Pears is looking good. Real good, but it could never work in the end. Especially not with Lemons in the picture right now.

Well anyway it is worth a look, if you want to see our old friend once more.

When the text is this color it is a link, in case you have not yet noticed.

Another Dish with Gremolata (Gremlin-lata)

As was mentioned in an earlier post about Gremolata, it can be used in things other than just risotto. In this case it was mixed in with some pasta to make a light accompaniment to the rest of the meal.

The Raw Gremlin-lata ready for surgery

The ingredients post surgery, ready to mingle

The mingling in full swing

General Notes:
Preparation Time: 20- 30 minutes depending on stove and knife skills
Servings: 2 as a main, 4 as a side
Notes: Angle hair works nicely but is not the end all be all of good pasta for this dish. Do some experimenting.

Equipment:
Pot for Boiling Water
Knife, Cutting Board, bowl
Zester, or grater, or peeler, or steady hand and a knife
Saute Pan (optional)

Ingredients:
Gremolata
Zest of 2 lemons, grated or chopped fine
4-6 Garlic Cloves, depending on how Garlicky you like it
1 -2 tbsp Fresh Ginger, grated or chopped fine, depends on how much you like ginger
1 - 2 tbsp Fresh Parsley, chopped fine
1 - 2 tbsp Fresh Mint, chopped fine
2- 4 tbsp Olive Oil
Juice of 1/2 Lemon
Kosher Salt to Taste

Pasta
1/2 pound (1/2 box) Angel Hair pasta
Water for boiling
Salt

Written Instructions:

• Set a pot of water to boil
  
• Combine all the ingredients for the Gremolata and set aside
• Add salt to the boiling water, and let boil uncovered for 2 minutes (sanitary reasons)
• Add Angel Hair and boil until pasta is al dente (cooked but not mushy), and drain
  
• Optional Step, heat saute pan over medium low heat and add 3/4 of the prepared Gremolata to pan to cook briefly. Then add cooked and drained pasta to pan and toss to coat
• Return Angel Hair to pot and add 3/4 of the prepared Gremolata
• Stir to coat the pasta and move to you favorite serving vessel
• Garnish with reserved Gremolata and make it happen in your tum tum
  

The Lemon Czar (aka what to drink when you have too much Amish Lemonade and want to enjoy a cocktail)

Wondering how to make your Amish Lemonade a little less Amish, maybe a little more Russian? Well adding some Vodka is always a good place to start. Is it a little tangy and harsh for you now? Okay then add in some Cointreau to smooth that out. A little too sour still? Okay, fine, time to pull out the fancier guns, put a sugar rim on it. Delightful and refreshing right? Now go and dance, dance, dance.

Arty shot of the finished product in front of the ingredients

General Notes:
Preparation Time: 3 -5 minutes depending on how fast you can sugar a rim
Servings: 1
The workshop makes drinks pretty strong as a house policy, so decrease the booze if you need to. Also, use the best quality alcohols that you can afford, the difference is incredible.

Equipment:
1 12 ounce glass
Stirrer or shaker
Jigger, or shot glass

Ingredients:
1.5 ounce (1 shot, big side of jigger) Good Quality Vodka ( the Workshop is currently using Stolichnaya Elit, because the best Southern Wine and Spirits rep in the country, Dan Crockett, delivers free goods to the Workshop occasionally)
.5 ounce (small side of jigger) Cointreau, or Grand Marnier, or Triple Sec
Ice to fill glass
Amish Lemonade to fill the glass
Small amount of sugar to rim the glass
Lemon Slice

Written Instructions:

• Get the various ingredients together
• Rub the slice of lemon around the rim of the glass
• Invert the glass into the sugar and spin the glass or generally just try and rub the sugar onto it
• Add the booze to the glass and stir
• Add ice to the glass to fill
• Add the lemonade to the glass to fill
• Stir again
• Make it happen in your tum tum
• Put on some Smokey Robinson and Dance, Dance, Dance
  

Upgraded Gremolata and Parsnip Risotto

This recipe could be considered a two-for, in the respect that this recipe will illustrate how to make risotto as well as Gremolata. Risotto is one of the great staple recipes that every cook should know how to make. It is inexpensive to make and can be used as a base for nearly anything to be added to it. The most simple form uses only two ingredients, rice (Arborio is best) and water. There are far too many upgrades to list here, but this recipe will show some common ones. The risotto is flavored with a version of Gremolata to add a nice bright clean flavor as a counterpoint to the creamy risotto and Parsnips to add a bit of sweetness. If you are not quite ready to tackle the risotto, try tossing the Gremolata with some freshly boiled Angel Hair pasta.

Arborio, Ginger, Garlic, Mint and Parsley ready to go to work

The combined "Gremolata"

Parsnips, peeled and unpeeled

Diced Parsnips and Onions getting some color

The Arborio joins the pan party

The first ladle of broth makes it a hot tub party

The first ladel of broth has been absorbed and the pan is ready for some more

The Arborio has absorbed the broth, softened and has the "Gremolata" added

General Notes:
Total Time: 30 - 45 minutes depending on your stirring and knife skills
Servings: 2- 4 depending on it being a side dish or main dish
Notes: The normal ratio for Risotto is 4 parts water/broth to 1 part Arborio rice, the ratio seems to be more like 5 to 1 and sometimes 6 to 1 depending on how hot the pans are. In other words, be ready to use more broth than you think you will need to.

Equipment:
2 Quart Sauce Pan
2-4 Quart Saute or Fry Pan
Knife, Ladle, Cutting Board, Spatula or Wooden Spoon

Ingredients:
Gremolata
Zest of 2 lemons, grated or chopped fine
4-6 Garlic Cloves, depending on how Garlicky you like it
1 -2 tbsp Fresh Ginger, grated or chopped fine, depends on how much you like ginger
1 - 2 tbsp Fresh Parsley, chopped fine
1 - 2 tbsp Fresh Mint, chopped fine
2- 4 tbsp Olive Oil
Juice of 1/2 Lemon
Kosher Salt to Taste

Risotto
2 Medium Parsnips, peeled and diced
1/2 Medium Yellow Onion, peeled and diced
1/2 cup Arborio rice
2 1/2 to 3 cups Vegetable Broth
1/2 cup White Wine (optional)
Olive Oil
Kosher Salt to Taste

Written Instructions:

• Add the Vegetable Broth to the Sauce pan and set to a simmer on the burner next to your fry pan
• Combine all the ingredients for the Gremolata and set aside
• Add the fry pan to the burner next to the sauce pan and begin heating over medium heat
• Peel and dice the Onion and the Parsnip
• Add some Olive Oil to the fry pan, let heat momentarily and add the Onion and Parsnip
• Add a pinch of Kosher Salt and Saute until the onion and Parsnip have browned slightly
• Add the Arborio to the pan and stir to ensure that it has been coated with the oil
• Add the White wine to the pan, if using and stir until the liquid is nearly gone
• Add a ladle or two of simmering broth to the risotto mixture and begin stirring
• Stir until the liquid is mostly absorbed/evaporated and add another ladle or two of broth
• Continue adding and stirring until the rice has lost its crunch and tastes somewhat creamy
• Add roughly 3/4 of the prepared Gremolata to the pan and stir to combine
• Taste the Risotto and adjust the seasoning as necessary
• Remove from the heat, transfer to a serving bowl and garnish with remaining Gremolata
• Make it happen in your tum tum
  

Flavoring and Augmenting

Lemons can be quite lovely on their own but they seem to be at their best as a flavor enhancer. Their acid can add balance to dishes as well brightening the flavors. The juice and zest can be used independently of each other, but are often used in conjunction. The following list is taken from a great book called The Flavor Bible, the same authors who wrote another great book called Culinary Artistry. The items which are in ALL CAPS, are especially classic with lemons and the ones that are BOLD and in ALL CAPS, are the most classic.

ALMONDS
anise
apples
apricots
artichokes
bananas
BASIL
bay leaf
beef
berries
beverages
BLACKBERRIES
BLUEBERRIES
butter, unsalted
buttermilk
CAPERS
caramel
cardamom
cayenne
CHEESE:GOAT, RICOTTA
cherries
chervil
chestnuts
CHICKEN
chives
chocolate:dark, white
cinnamon
COCONUT
coffee
crab
cranberries
cream/milk
cream cheese
creme fraiche
custard
dates
desserts
duck
figs: fresh, dried
FISH
GARLIC
gin
ginger
gooseberries
grapefruit
grapes
GREEK CUISINE
guava
hazelnuts
HONEY
kiwi fruit
LAMB
lemongrass
lemon verbena
lime
liqueurs: nut, orange
mango
maple syrup
mascarpone
Mediterranean cuisines
Middle Eastern cuisines
MINT (garnish)
Moroccan cuisine
mustard, Dijon
nectarines
NUTS, esp. HAZELNUTS
oats
olive oil
ORANGE: JUICE, ZEST
oregano
oysters
papaya
parsley, flat leaf
passion fruit
pasta and pasta sauces
peaches
pears
pecans
pepper, black
persimmons
pine nuts
PISTACHIOS
plums
POPPY SEEDS
pork and pork chops
poultry
prunes
quince
raisins
RASPBERRIES
rhubarb
rice
ROSEMARY
rum
sage
salads and salad dressings
salt, kosher
sauces: brown butter, parsley
sesame oil
shallots
SHELLFISH
sour cream
stock, chicken
SUGAR: BROWN, WHITE
tangerine
THYME
VANILLA
VEAL
violets
vodka
walnuts
wine: red, sweet, white
yogurt

Lemonade, Amish Style

Let's be honest. The first thing that you thought of when you heard Lemons were being worked on was Lemonade. There is nothing to be ashamed of. Nothing. However, had you not immediately thought of the honest, hard working Amish women working on some delightful Lemonade perhaps while the men are raising a barn, or driving a buggy or generally just doing things without the use of electricity, then you should be ashamed. Make this Lemonade and your shame will be lifted, not unlike that barn wall. The following is the Amish method of making Lemonade. It features a bright, full Lemon flavor that is far more round than the powdered variety you are used to.

A serrated knife is used to start breaking down the Lemons

The Lemons, halved with the tops and bottoms removed, ready to be sliced

Thinly sliced Lemon ready to go into the pot

The sliced Lemons covered in sugar, ready for their massage

The mashing /muddling begins

The mashing/muddling when finished

The resulting mush is then strained through a fine mesh strainer into a waiting pitcher

The strained lemon syrup is then mixed with cold water

General Notes
Time: 10 - 20 minutes, depends on your cutting speed and your muddling/mashing speed
Servings: 6 - 8 glasses of Lemonade
Notes: Adjust the amount of water and sugar to you personal taste

Equipment:
Cutting Board
Serrated Knife (preferred)
Pitcher
Fine Mesh Strainer
Potato Masher, or back of a spoon, or bottom of a ladle, child's clean feet, fists
Big Pot, pasta boiling pot or something that you can mash in and fits 12 Lemons cut up

Ingredients:
13 Lemons, any type will work
1 & 3/4 Cup Sugar
1 & 1/2 to 2 quarts (6-8 cups) cold Water

Written Instructions:

• Wash all of the lemons as you will be using the skin as well
• slice the tops and bottoms from 12 of the lemons, and halve them
• Thinly slice the lemons and add them into the big pot
• Add the sugar to the big pot
• Using the potato masher start mashing the lemons up with the sugar
• Keep going until the sugar has dissolved and you are left with a viscous syrup
• Strain the mixture through a fine mesh strainer into a waiting pitcher
• Gently press down on the mush each time to try and get as much syrup out as possible
• Then mix in the cold water and check the flavor
• Add fresh lemon juice if it needs some more acid, more sugar if it is too tart
• When the flavor is ready, make it happen in your tum tum
  

Special Event Workshop...Valentine's Day Menu

The Workshop has a long standing tradition of preparing a special menu for a special lady every Valentine's Day. The menu is listed here to illustrate how various flavors can move through a meal so that each course is connected to the next and the last. If anyone is interested in recipes from this menu mention so in the comments section.

Valentine's Day 2009

Amuse Bouche
Fried Plantain Chip, topped with a Spicy Pineapple Puree, Cherry Tomato, Fresh Pineapple and a Caramelized Onion, Leek, and Shallot Vinaigrette

Appetizer
Caramelized Mushroom Tart with Leeks, Onions and Shallots

Soup
Leek, Parsnip and Apple Soup topped with Fried Sweet Potato Matchsticks

Salad
Spinach topped with Pineapple, Avocado and Orange tossed with Cilantro Lime Vinaigrette

Entree
Timbale of Braised Greens with Lemon and Shallots, Steamed Parsnip, Carrot and Sweet Potato with Saffron and Ginger Quinoa, Garnished with Bell Pepper Coulis

Sorbet
Lemon, Ginger and Mint

Dessert
Pear Poached in Viogner, Rose Water and Orange Blossom Honey stuffed with Saffron Creme Caramel and topped with Reduced Poaching Liquid