Page 4 February 7 , 2013 T here is an old saying: “When life gives you lemons, make lemonade.” why only lemonade? Right now the Meyer Lemon crop is coming in and for those of you who haven’t and how to bang them experienced these treats, you must try them. Wikipedia states the following: by Chef Shafer Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, anThe Chef employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution. Popularity further climbed when Martha Stewart began featuring them in her recipes. Now you all know my feelings toward Martha, but it won’t stop me from singing the praises of these wonders. The Chef Chef Shafer’s Meyer Lemon Sauce Here are three great uses for lemons using one recipe: 3 lemons 6 basil leaves chopped julienne 2 cups rigotta cheese salt and pepper Finely grate the zest of the lemon. Try to get only the yellow skin or zest not the white part. Mix together with the basil, rigotta, and salt and pepper. 1. Us as a dipping sauce for veggies and bread sticks instead of ranch. 2. Spread for a sandwich with roasted pepper and smoked turkey. 3. Melt into warm pasta with sauteed spinach for Lemon Alfredo. Hope you try this one and send us your feedback to depot@sbol.com. • Live, Love, Laugh, Eat Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., and the Downtown Torrance Market Place.
Manhattan 02_07_12
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