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Lemons and shallots
Mar. 6th, 2011 07:49 pmA bunch of new recipes today. I did a lovely spaghetti al limone for lunch--lemon zest and juice, olive oil, shallot, and cream. The only problem was that I accidentally grabbed an open box of spaghetti instead of a full pound, opened it from the other side (not realizing that some had already been used) and then couldn't figure out why it didn't seem like a full pound of pasta. It wasn't until Chuckro stumbled on the unopened box that we realized what had happened.
Walnut crusted chicken for dinner--chopped walnut and panko crust with fresh thyme, chipotle, ancho, lemon zest, and Dijon mustard. (Dredged the chicken in flour, then egg and mustard, then toasted panko/nut/spices.) Delicious. The crust really stays on, even when you cut it, and the nuts keep it crunchy instead of soggy. Still had some lemon left, so I sauteed some green beans with more zest, some walnuts, olive oil, and a little bit of sherry. Really amazingly good--we'll do that one again.
Walnut crusted chicken for dinner--chopped walnut and panko crust with fresh thyme, chipotle, ancho, lemon zest, and Dijon mustard. (Dredged the chicken in flour, then egg and mustard, then toasted panko/nut/spices.) Delicious. The crust really stays on, even when you cut it, and the nuts keep it crunchy instead of soggy. Still had some lemon left, so I sauteed some green beans with more zest, some walnuts, olive oil, and a little bit of sherry. Really amazingly good--we'll do that one again.
