Archive for the ‘Holiday Food’ Category

Crystallized Grapefruit

Clean grapefruit skins that have been cut in half and fruit removed for use in another dish.  Cut the peel in narrow  1/4 inch strips, the length of the halved fruit skin.  Cover with salted water (1 pint of water to each tablespoon of salt).  let boil 20 minutes.  Drain off this water and cover rinds with fresh water (no need to measure) and boil 20 minutes.  Do this again with fresh water.  Drain off the third water and for every whole grapefruit use 1 cup granulated sugar.  Let simmer until all the sugar is absorbed and the skins are clear.  Roll in dry sugar and put in sun or heated oven (which has been turned off) to dry.

Adapted from Charleston Receipts, an antique cookery book.

Photo from PierreProject.com

Advertisement
 

Salmon grilled with Juniper, food and photo by LP O'Neil


Miso Pine Salmon

 

 

The original version of  this recipe appeared in Edible Ojai, Fall 2006 issue.  As all cooks do, I have modified it.

I first served it November 4, 2006 to honor adventure traveler Don Schlief who was heading out for several months in India.

The recipe was given by Kobun Chino Roshi, a Zen teacher and friend of the family at Blue Heron Ranch.

Here’s how I prepare this spectacularly simple delicious salmon.

Place in a large baking dish:

Fresh salmon — 2 or more pounds.

Score the skin side of the fish crosswise on a grid with cuts about 1/4 inch deep.

Mix and spread over the fish:

2 tbsp or more white/yellow miso paste mixed with a little water.

Turn fish skin side up and spread on more white/yellow miso paste.

Sprinkle with about 2 tbsp water and 2 tbsp rice vinegar (or white wine) over the fish.

Cut a fresh pine branch and place it on top of the fish.

Cook at 500 degrees F for about 15 min.  Monitor during cooking to prevent the pine branch from catching fire.  Remove pine before serving.

Resource: http://www.ediblecommunities.com/ojai




  • Archives

  • Categories