July 15, 2010
Watermelon with mint and lime Total time: 10 minutes, plus chilling time Servings: 6 Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table" 6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed) 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil Juice of two limes In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.
December 23, 2009 |
This year, for the first time, you don't have to be a scientist or an Australian to taste citrus caviar from legendary finger limes, as the initial, very small harvest from commercial plantings in California has started to show up at local markets and restaurants. The finger lime is very different from other citrus, somewhat resembling a gherkin, elongated in shape, and up to 3 inches in length. Its skin is thin and can range from purplish or greenish black, the most typical color, to light green or rusty red. When the fruit is cut in half, the juice vesicles, which are under pressure, ooze out as if erupting from a mini-volcano.
July 1, 2010
Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1. Make the tequila-lime butter.
July 2, 2008
Total time: 20 minutes Servings: Makes 2 quarts Note: Inspired by Jimmy Shaw, of Loteria Grill. Find agave nectar at Trader Joe's stores, Whole Foods, Ralphs and other markets. 5 whole cucumbers, coarsely chopped (not peeled or seeded) 1/2 cup fresh lime juice 1/2 serrano chile, seeded and minced (or more to taste) 1/8 cup agave syrup Sea salt In a blender, in batches, purée the cucumbers with 2 1/4 cups of water, the lime juice, chile, agave syrup and a generous pinch of sea salt on high speed.
July 7, 2012
Total time: 1 hour, plus 1 hour cooling time for the artichokes Servings: 4 Note: Adapted from Alain Passard's "The Art of Cooking with Vegetables" 4 medium artichokes with tightly packed leaves 12 large fresh (not dried) bay leaves 6 to 8 tablespoons olive oil Juice of 1 lime Fleur de sel or salt of your choice 1. Trim back the stocks of the artichokes, snip the outer edges of the leaves and trim the top. Cut the bay leaves in half lengthwise.
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.