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Meyer Lemon Marinated Olives

We received a box of Meyer lemons in the mail from friends in Healdsburg. They know us well! So we have been enjoying every slice and drop of the magical juice they produce. We had a ton of olives in the fridge so I thought I would infuse them with some of that Meyer lemon goodness. Plus these make great host/hostess gifts too. Easy as pie. Here is how I did it.

Slice up a lemon or two depending on the size and how many containers you are filling. Peel the paper off of one garlic clove and cut in half. That is really all the work, now you assemble. Lay a lemon slice or two on the bottom of the container. Then add some olives, really whatever olive you like best or have around. They can be pitted or not. Then add a piece of the garlic clove and a sprinkling of red pepper flakes, for a little layered heat. Cover all with extra virgin olive oil. Repeat until the container is filled. Be as artistic as you want when filling. You will use a good amount of olive oil, but never fear, it also becomes infused with the Meyer lemon oil and is spectacular to use when cooking fish or making a vinaigrette. Let the whole thing marinate on the counter for a few days. Then they are ready to enjoy. Refrigerate after a few days and let come to room temp when serving the olives to really bring out all the flavor. They just get more and more infused the longer the olives marinate. Serve just as is or alongside cheese and baguette. The olives are also crazy good chopped up with some of the oil and mix with a bit of feta atop a piece of halibut.



Roasted Cauliflower with Capers, Smashed Garlic, Onions & Salt-Preserved Meyer Lemons

We are close to the finish line of our retail marathon. Being well rested and eating well is key.  A home cooked meal is even more of a treat during this busy time.  We will spend next week out on the island so trying to clean out the fridge is also on the ‘to-do’ list. This is really all just stuff we had, which I cooked up and served alongside chicken and roasted potatoes, that all cooked in the oven at the same time.  Really the simplest of things to make, but packed with flavor.

Oven to 400 to heat up while you cut up the cauliflower head.  Add that to a baking sheet.  Then cut up a whole onion.  Add that.  Then a handful of capers to the mix. Next smash a few garlic cloves and add that.  The magic happens when you add the salt-preserved Meyer lemons.  We always keep a jar going.  Add extra virgin olive oil to the lot, along with a hearty bit of pepper and salt.  Mix everything together. Roast in the hot oven checking every 10 minutes while moving everything around so all cooks evenly and does not burn.  Done is when the cauliflower gets a bit of nice golden color on parts.  Be ready to be happy.  Enjoy!



INNA Pickle Salt-Preserved Meyer Lemon

20160223-060046.jpg This time of year I crave citrus. Meyer lemons head to the top of my list. New to the shop shelves are these salt preserved Meyer lemons from the folks at INNA pickle. They are also the makers of one of my very favorites, INNA jam. Aside from the clever naming, what is inside all their bottles is pure heaven. These Meyer lemons so handy to have around for a host of cookery delights, where the entire lemon becomes edible. I chopped up a few last week when roasting a big sheet pan of cauliflower along with a handful of capers. The three cooked together, melding a bit of sweet & sour to create a lovely trio which I served next to a chicken breast. Plus I love the look of the bottles–making them a cool gift to give to those you know with a culinary bent.



Playing with Food & Flowers

20150410-065938.jpg I find it so visually interesting how flowers and food relate to one another–how the colors blend and match and become part of the same family. A bit of an impromptu kitchen still-life if you will. I say go ahead and play with your food. Enjoy it while it sits out on your counter. For it can nourish both the body and the soul.

Happy Friday all!



A Simple Table

20120331-064430.jpg It all started with a bag of Meyer lemons. I typically set the table the eve before we have guests over. The idea of how I want to set it mulls around in my brain sometimes days before, and sometimes minutes before. With TPS away, I thought it would be fun to invite the WK family to join me for pizza and martini night–our Friday evening tradition. I took my starting point for the table with the bag of Meyer lemons we picked up at the Vashon grocer days before. The warm, vibrant yellow would be great against the red bowl and the red-lidded apothecary jars.

20120331-065239.jpg Then I think about some Limoges plates we have a set of that we sold at Watson Kennedy ages ago, that have lemons on them. They would be set atop a simple white plate. These are our plates that we use almost everyday, and I rarely use when we have guests. Hands down one of our better investments, as they have lasted for years, and work in so many different table setting scenarios. I titled this ‘A Simple Table’ because it really was about using what we had at home, and adding a few fresh things to liven it all up.

20120331-065700.jpg With yellow as the primary hit of color, the hunt at the Market was on for yellow tulips. Success! I just wanted to scatter them about in clear, single stem vases.

20120331-065917.jpg A simply folded, simple white cotton napkin would do the trick.

20120331-070025.jpg A clear stemmed glass for water to give a little height. The French fruitwood table left bare adding an earthy element. I would place clear votive holders with candles around the tulips right before everyone arrived.

20120331-070328.jpg The table was set. All inspired by that bag of lemons. It was a perfect night. There was not a minute of dead air time, as story after story was told, and laughter filled the room.