What to do with a lot of lemon or lime zest?

November 12, 2018 at 8:44 pm (Uncategorized)

I still remember years ago when I attended the vegetarian summer fest and Dr. Michael Greger admonished us (his audience) for regularly throwing away the healthiest part of the lemon—the zest. So now I try to remember to zest my lemons (or other citrus, as long as I bought organic) before I juice them. But what do you do with all that zest?

My Mom had to pick all her Meyer lemons this weekend because they’re expecting a freeze . She asked me for ideas on how to use the zest. Here are my ideas for what to do when you have a lot of lemon or lime zest to use up. Anyone else have great ideas I’m missing? Read the rest of this entry »

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How to roast jerusalem artichokes

November 3, 2018 at 10:42 pm (Alma's faves, B plus (3 stars, like a lot), Derek's faves, Monthly menu plan)

I’m adding a brief post here because I keep forgetting how I roast sunchokes, and then I have to do a search all over again.

I basically follow the directions from Brad Farmerie, chef at Public and Saxon + Parole in NYC. He says that there’s no need to peel them. You just need to rinse them and cut them into finger-sized pieces, then blanch them for four minutes in heavily salted water. Toss them in olive oil and roast them in a 450 F oven until they’re soft and gooey on the inside and roasted crisp on the outside.

I don’t quite understand why, but he says that blanching them actually makes them crispier? In any case, we’ve tried it this way, and always like it. And I agree that trying to peel jerusalem artichokes is torture.

Update Dec 2019: Derek and Alma (at almost 5 years old) both love jerusalem artichokes cooked this way. I made roasted vegetables this week with carrots, parsnips, rutabaga, sweet potatoes, and jerusalem artichokes, and the jerusalem artichokes were the first to go.

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