French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish 

  

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons. 

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish 

2 cups vegetable or chicken stock

1 clove garlic, crushed 

1 Teaspoon salt 

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.} 

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt. 

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed.  Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.  

Buon appetito! 

© 2012 Bella Cucina

Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus. 

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread. 

Ingredients: 

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina  Preserved Lemon, rinsed and seeds removed 

1 Tablespoon lemon juice 

1 Tablespoon Tahini

1 clove garlic 

1 teaspoon kosher or sea salt 

2 Tablespoons warm water

1/4 cup extra virgin olive oil 

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency.  Serve with baked pita chips or garden veggies. 

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe: 

-  add 2 Tablespoons Sweet Pepper Pesto

-  add 2 Tablespoons Mint & Pistachio Pesto

© 2012 Bella Cucina

Bella's Meyer Lemon Tart

Bella's Meyer Lemon Tart

Meyer lemons are a sweet citrus typically found in California.  Said to be a cross between a tangerine and a lemon, the flavor is almost floral and aromatic.   Using the jarred Meyer lemon is a real time saver for this delicious dessert! 

For the Dough:

1 ½ cups all- purpose flour

¾ cup powered sugar

1 Tablespoon Bella Cucina Preserved Lemons, rinse, discard pulp, and chop

Pinch kosher salt

12 Tablespoons (1 ½ sticks) unsalted butter, cold cut into cubes

For the Filling:

2 cups Bella Cucina Meyer Lemon Spread

2 Tablespoons sugar

5 egg yolks

Preheat Oven to 375 degrees fahrenheit

To Prepare the Tart Dough:

In food processor or stand mixer, process flour, powder sugar, lemons, and salt until combine.  Add the butter and process until the dough just comes together.  Remove from the bowl and knead by hand until dough is smooth. Cover with plastic wrap until ready to bake.  Keeps up to three days in the refrigerator and one month in the freezer.

Press the dough into a 9 in tart pan with removable bottom. Chill dough 15 minutes.  Prick the base of the tart shell all over with a fork, line tart shell with parchment and weigh with pie weights or dried beans.  Bake until golden brown, 10-12 minutes.  Remove pie weights and parchment and allow shell to cool.

To Prepare the Filling:

Place a medium saucpan, filled half way with water over medium heat and bring to a simmer.  Put the egg yolks into a medium metal bowl. Put the lemon cream in a small bowl along with the sugar and place over the simmering water.  Continuously wisk the cream until hot through and the sugar is dissolved.  Whisk the lemon cream, a third at a time, into the yolks.  Place the mixture into a clean saucepan over low heat, stirring constantly, until very thick.  Remove from heat and strain.  Imeadiatly pour into the cooled shells and allow to set up at room temperature.

Buon appetito! copyright 2012 Alisa Bar

Grilled Haloumi in Fig Leaves with Meyer Lemon Relish

GRILLED HALOUMI with MEYER LEMON RELISH 



This recipe is a great way to use fig leaves. If you aren't growing them in your backyard, you can substitute pickled grape leaves. Find them at a specialty grocer or online.

8 ounces Haloumi cheese


2-4 fig or grape leaves, depending on size


2 skewers, soaked in water for 10-15 minutes


3 Tablespoon Meyer Lemon Relish 

1 teaspoon Peperoncini + Pimenton salt 

Toasted crostini bread rounds 

Rinse and dry the leaves. Lay them out flat and overlap them to make a nice bedding for the cheese. Place the cheese in the middle of the leaves. add 1 Tablespoon Meyer lemon relish {Sometimes I like to add a pinch of crushed peperoncini chili flakes.} Fold the leaves over the cheese, like making a package. Secure the leaves by threading the skewers through the leaves and cheese on opposite ends.  

Place on the grill and cook about 3-4 minutes on each side, or until the leaves are nicely charred and the cheese is very soft.

 Place cheese on a platter, remove the skewers and open up the leaves. Top with the remaining

 Meyer Lemon Relish. 

Buon appetito! copyright 2011 Alisa Barry

Meyer Lemon Limoncello Marmellata

Hot off the heels of a visit to San Francisco and a cooking class with renknowned jam-maker, June Taylor, I find myself standing in the kitchen with my copper jam pot and a big bundle of Meyer lemons. I hauled the precious produce home from the Ferry Plaza Market and generous pickings from a our foodie friends', Caryl + Ken, backyard tree.


Meyer lemons are an indigenous fruit typically grown in California. Different from the typical Eureka lemon, these lemons are bright yellow, have thinner skins, are much sweeter and aromatic with a slightly floral flavor.

I am no jam expert and baking+ making sweets is not what I do best, but I couldn't resist giving a go at making my own marmellata as a fun experiment. With a bit of trial, experimentation and error {the first batch burned!}, I finally I created a recipe that was worth eating and enjoying {and maybe even repeating}.



Slightly bitter and somewhat sweet, with an undetectable hint of home-made limoncello, the marmellata made a perfect pairing as an early evening appetizer with olive bread and a spread of goat cheese. Cue in the glass of white wine.........success! A day and two jars of jam later, I think it's fair to say that jam-making won't be in my regular repetoire anytime time soon, but it sure was fun to make {and eat} while meyer lemons are still around to enjoy.

If you have any recipe ideas you want to share, please do before I start recipe testing round two.

Buon appetito!
copyright 2010 Alisa Barry

Blueberry Crostata with Meyer Lemon Cream

Fresh berries are synonymous with summertime at my house. I can find a thousand ways to eat fresh berries. savory. sweet. scrumptious.

I am a savory girl and desserts are not really what I live for. And, when its berry time, I have my simple tried and true repetoire of desserts that are easy to make and hard to mess up.

Chez Panisse Desserts has always been my cookbook bible. Not being a baker, this is an easy-to-make recipe cookbook that always delivers on delicious.

And, my new seasonal favorite, Chez Panisse Fruit . Whatever fruit is in season, you will love the simple, fresh recipes it suggests. {Try the peach and polenta tart-one of my summer staple favorites!}

and then there is the classic Italian dessert favorite, The Italian Baker by Carole Field. From the early days of culinary school, this was my favorite go-to book. Like the Italians, I am not a big fan of too much sweet, but I do like to finish a meal with something good.
A nice crusty crostata made with fresh blueberries and Meyer Lemon Cream will do nicely for the summertime. simple. easy to make. easy to eat. gone. done. finished. yum!

But don't take my word for it. Try this recipe.

PS: don't tell. but I cheated. Pre-rolled pastry tart dough. easy. easy. easy. In case you really do cook, I have included an excellent crostata dough recipe. {find it in your specialty grocer or bakery's freezer section}

BLUEBERRY CROSTATA WITH MEYER LEMON CREAM

For the crostata tart dough:

2 cups Unbleached all-purpose Flour
⅜ teaspoon Salt
⅛ teaspoon Sugar
5 tablespoons Cold salted butter
6½ tablespoon Cold unsalted butter
3 tablespoons Vegetable shortening
3 tablespoons Ice water -- plus
1 teaspoon Ice water

This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor. MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it e During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

For the crostata filling:

1 cup Meyer Lemon Cream
1 pint fresh blueberries, or other fruit in season
1 Tablespoon organic sugar
1/2 + 1 Tablespoon heavy whipping cream
1 egg yolk

To assemble the crostata:

Roll out the dough into a 1/8 inch thick round. Place on a parchment or Silpat lined baking sheet . Leaving about a 2 inch border on the crust, spread 1/2 cup cream evenly on the bottom of the tart dough. Place the berries on top of the cream. Starting on one side, roll the sides of the dough over and over, tucking under the dough at the end.


Brush the edges of the crostata dough lightly with a mixture of lightly beaten egg yolk and 1 Tablespoon cream.
Sprinkle the sugar over the berries and on the edges of the crust.

Bake for 12-20 minutes, or until the crust is golden brown and the berries are just beginning to bubble.

serve with Meyer lemon whipped cream {1/2 cup meyer lemon cream and 1/2 cup cream whipped by hand or mixer}.

buon appetito!



Buon appetito!
copyright 2009 Alisa Barry

Meyer Lemon Cream Pasta with Shelled Sweet Peas

farmer joe smiling for the camera. doesn't he clean up nice!

Sweet spring peas are in season and we are spreading the love......LOVE IS LOVE farm was our featured producer at our Artisan Thursday evening festa and we were highlighting what's in season.
It poured all night, and that gave us a great excuse to stay and linger over some wonderful wine, pasta and tiramisu.


farmer judith and guest enjoying a night out with good food from the farm.


The featured recipes were adapted from La Bella Vita and prepared by our in-house chef extraordinaire, Ms. Lala Cochran.
Meyer Lemon Cream Pasta with Shelled Sweet Peas.
and, Nocciola Tiramisu layered with thin slices of sweet, ripe just picked strawberries.
Wine selections from Murphy's were the carefully picked to pair perfectly with our dishes. Thanks Tom & Brian. You guys rock!


MEYER LEMON CREAM PASTA WITH SHELLED SWEET PEAS

1 pound fresh sweet peas, shelled
1 pound pasta {use a high quality durum wheat dry pasta or a freshly made egg yolk pasta}
1 cup Meyer Lemon spread {or lemon curd}
1/2 cup mascarpone cheese
1/3 cup extra virgin olive oil
1 teaspoon salt
1/8 teaspoon fresh cracked pepper
Parmigiano-Reggiano cheese

In a large pot, bring 4 quarts salted water to a boil.
Add the shelled peas and cook until tender, about 1-2 minutes.
Ladle the peas out of the water and set aside until ready to use.

Add the pasta to the boiling water and cook until al dente {about 10 minutes for dry pasta or 2-3 minutes for fresh}
Meanwhile, in a large bowl, mix together the lemon cream, mascarpone, oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with the sweet peas and serve, topped with a generous shaving of cheese.

serves four








Buon appetito!
copyright 2009 Alisa Barry

Citrus Sea Bass

After a busy day at work, we all need a seasonal dish that can be made in minutes and taste like you labored for hours.
This is that dish. Citrus sea bass celebrates Meyer lemons, one of my favorite winter citrus fruits. It is light and fruity and has a perfume that lingers on the palette. I have also seasoned the fish with Citrus Fennel Aromatic savory salts for layers of flavor. You can grill it, bake it or pan saute it in a bit of butter and extra virgin olive oil.
You can keep it light and quick and serve the sea bass over a bed of dressed or sauteed arugula, or make a more hearty meal with a bit more time on your hands and serve it on a creamy pool of aspargus risotto.
Any way you serve it, it will be delicious!

Citrus Sea Bass
2 fillets of sea bass
1 teaspoon Citrus Fennel aromatic savory sea salt*
1Tablespoon Meyer lemon zest
1 Tablespoon fresh fennel fronds, chopped {or use dill}
drizzle of extra virgin olive oil

If baking in the oven, cook at 375 degrees for 8-10 minutes, or until cooked through.

Serves two.
Buon appetito!
copyright 2008 Alisa Barry

Piatti Perfetto

Rome is one of my favorite places on earth. When I am lucky enough to visit this ancient city, it feels like returning home. For most people, it might be the vatican or the ancient aqueducts that draws them near, but for me, it is the food. I love the way the Italians eat. Simplicita. Simplicity. They don't pile things on a plate. Instead, each course is plated seperately and served a delicious chapters to be savored bite by bite, dish by dish. Although my appetite is not always hearty enough to sample all courses, I usually have a piatti, or main course. One of my favorite dishes I first tasted in Rome is Rucola e manzo con limone. Fresh, tender argula leaves with seared beef and a squeeze of fresh lemon. It is the most perfect, most flavorful meal.

It is a mild winter here in my hometown, the perfect time to grow tender, young arugula greens. It is also Meyer lemon season. Grown primarily in California, Meyer lemons are one of my most favorite winter fruits. They are said to be a cross of tangerines and lemons, sweet yet floral and aromatic, with a milder flavor. Greens need only a squeeze of fresh Meyer lemons and a good extra virgin olive with a pinch of sea salt. Top that with another of my favorite seasonal fruits, pomegranate seeds. When I am not eating them in wedges over the kitchen sink, I add the crimson jewels to champagne cocktails, fresh greek yoghurt with chicken and salads. Their tangy sweetness and crunch is the perfect condiment to liven any dish.

And the beef. I recently tried Kobe beef for the first time. Our local specialty grocer, Star Provisions {www.starprovisions.com} carries only the finest, freshest and most innovative ingredients. Whether fresh meats from the butcher or gourmet staples for the pantry, I know I can always count on Star to cater to my every whim. Tonight, they recommended kobe beef. It was incredible! Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. . Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional methods of raising Kobe beef. Today, most kobe beef we buy is now procured from cattle raised in the United States. Niman Ranch is the favored artisan purveyor. They will deliver this delicious beef right to your door {www.nimanranch.com}.

Cooking the beef to tender perfection only requires a simple searing with sea salt and fresh herbs and a quick cook in a 350 degree oven, and you have the most tender, flavorful beef I have ever had.

So, whether you are in Rome, Japan, or cooking in your own kitchen, enjoy a seemingly decadent meal made easy.

Seared Kobe Beef with Arugula Salad

1# Kobe beef
1 Tbsp. Savory Salts*
fresh cracked pepper
2 Tbsp. olive oil
2 Cups tender, baby arugula leaves, washed and dried
2 Tbsp. meyer lemon juice
3 Tbsp. Extra Virgin Olive OIl
salt & pepper to taste
1/4 fresh pomegranate seeds

Sprinkle the beef with savory salts {a mixture of 1 part dried or fresh herbs and 2 parts sea salt}. Heat the oil in a saute pan until smoking. Add the beef and sear on each side until brown and carmelized, about 1 minute. Place pan in oven and cook until cooked to the touch, about 8-10 minutes, depending on the thickness. Remove from the oven to rest.

In a small bowl, whisk the olive oil into the lemon juice. Season with salt and pepper to taste. Just before serving, toss the arugula leaves with just enough vinaigrette to lightly coat. Top with pomegranate seeds.

Slice the beef against the grain and lay slices on the arugula greens.

mangia! Serves two.

Buon appetito!

Copyright 2007 Alisa Barry