OK - anyone mess with these? Not the globe ones, the small ones that are the size of a lemon, maybe a meyer lemon.
I've been buying them in clamshell packs at Wholefoods or Wegmans down here in Northern Virginia for a while. I usually break off around half of the leaves and use a peeler to clean off the stem and then cut off the top before dunking them in salted, acidulated water to arrest oxidization.
My usual mode is then to cover the pot and bring it up to a boil and let it simmer for about 5 or so minutes until they are tender before draining them and standing them cut-side down on paper towels to wick out the moisture. At this pioint they are cooked and can be marinated, baked, fried whatever. They do not seem to continue oxidizing and the salt/acid of the water gives the initial seasoning.
At this point I usually slice them in half and hot saute them in olive oil until pretty crispy and serve in a pasta with lemon confit, olives and grape sized tomatoes.
Any other ideas about handling them? Either as a prep step or a final pick-up?
B
I've been buying them in clamshell packs at Wholefoods or Wegmans down here in Northern Virginia for a while. I usually break off around half of the leaves and use a peeler to clean off the stem and then cut off the top before dunking them in salted, acidulated water to arrest oxidization.
My usual mode is then to cover the pot and bring it up to a boil and let it simmer for about 5 or so minutes until they are tender before draining them and standing them cut-side down on paper towels to wick out the moisture. At this pioint they are cooked and can be marinated, baked, fried whatever. They do not seem to continue oxidizing and the salt/acid of the water gives the initial seasoning.
At this point I usually slice them in half and hot saute them in olive oil until pretty crispy and serve in a pasta with lemon confit, olives and grape sized tomatoes.
Any other ideas about handling them? Either as a prep step or a final pick-up?
B
