Meyer Lemon & Pink Rose Petal Risotto
Edible flowers are so darn pretty, it is easy to use them to garnish the plate and call it good. No complaints. But for this challenge I wanted to incorporate the flowers into my dishes so as to marry the flavors and colors, to create a synergy where all the elements of the dish are enhanced.
Lemon trees and rose bushes thrive side-by-side in the garden. The colors yellow and pink make a delightful pair. And the aromas of citrus plus floral make for a heady perfume. And so Meyer Lemon & Pink Rose Petal Risotto was born. A hint of rose water plus a chiffonade of “passionate kisses” rose petals transform this creamy citrus risotto into a blissful dish.
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indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes
with toasted ciabatta
What to cook first in my new baby tagine? I had been dreaming of a baby tagine ever since our most memorable meal on the 40th Floor of the Chicago Stock Exchange at Everest. Chef Joho serves a vegetable mélange side dish in the most charming vessel.
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Couscous Salad Timbales, Meyer Lemon Confit
Zucchini, Peas, Garbanzo Beans, Roasted Almonds
Scallion, Mint, Parsley, Crushed Red Pepper, Lemon Olive Oil Dressing
This is the first of many sunny recipes using Meyer Lemon Confit. On March 7th I tucked a jar of fresh Meyer lemons (submerged in sugar and salt) in my basement refrigerator. Now, three months later, I have this intense Meyer lemon confit which is enlivening our salads, pasta, fish, and all sorts of dishes.
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“I add lemon confit to so many dishes—from broiled fish to pork and beans.”
Eric Ripert of New York City’s Le Bernardin
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