Recently I can’t stop thinking about lemons and how I could add them, the juice, zest, slices, wedges, and whatever amount from a teaspoon to a few ounces and the result would only be a positive to the desired dish. Its just as versatile as anything else out there and gives bacon a run for its money.
Think about it, you can saute, grill, poach, bake, roast, and braise with this magical citrus fruit. For example, osso buco would be a different dish without it, and not to be out done, where would fish be without its right hand companion? See as how fish is consumed more than beef, pork, and chicken, it would seem as though the proof is in the pudding.
Almost forgot about salsa’s, sauces, and the like. A couple of examples, gremolata suace, piccata sauce.
Not to mention that it works beautifully with other fruits and vegetables. Also jams and marmalades.
Enough said (for now) about whats been on my mind for weeks now, I needed to get that off my chest and write it down. Please I encourage anyone to comment and give their thoughts on the subject.
I completely agree…. and unfortunately have taken this citrus affliction to the next level and now feel the need to put orange in almost everything I do. One thing I know for sure, baking wouldn’t be the same without the wonderful aromas of citrus zest so peel on enthusiasts!
Rob totally called that, mentioned that you have become obsessed with oranges the other night.