Citrus Powder–How to make Citrus Powder

Lemon and Lime Citrus Powder

Lemon and Lime Citrus Powder

 

Several  month’s ago I read an article in Bon Appetite Magazine about  how the chef at State Bird Provisions was using sour salts to brighten up dishes, and make use of an ingredients that would otherwise not get used.  His approach was simple, dehydrate something as simple as a preserved lemon, grind it into a powder, and boom you’ve created a flavorful salt without even trying.  After reading that article, I knew that I wanted to try making a preserved lemon salt.  I put it on my list of things to blog about, but never got around to it–it has been almost a year since I read that article!  I had almost forgotten about wanting to do a preserved lemon salt until last week, my husband and I went out to eat.  I ordered a Caesar salad, and when they brought it out, it looked completely under dressed, almost like they had forgotten to put the salad dressing on it.  I took a bite thinking it was going to be a bland salad, but instead  got this bright  burst of flavor.  The chef had dusted the salad with lemon zest.  The salad was fantastic! Even better than my Caesar Salad.  I  knew then that I had to try this at home.   It wasn’t until I read a review for the soon to be released cookbook Bar Tartine: Techniques and Recipes that I got the idea about exactly how I could do it, but even better.  Lemon zest is great but it’s not exactly shelf stable.  If you’re going to use it, you definitely have to use it right away.  But if you take the peels of a lemon, lime, or even an orange, dry them in the dehydrator, and then blend them into a powder, what you get is something extremely flavorful, and shelf stable.  You also have a way to use leftover peels! I don’t know about you, but I hate to waste, so anything that allows me to preserve, rather than waste, I love.   So you’re probably wondering, besides a salad, what you use these powders on.  The answer is almost anything!  You can sprinkle the lemon, or lime powder on chicken, fish, pork or steak to give it a fresh and vibrant twist.  You can add these citrus powders to baked goods, rim your tequila glasses with them, add them with some other dry spices to make a citrus rub, (stay tuned for that post), make citrus salts, the list goes on and on.  If you make enough of these powders, you can even give them as gifts for Christmas.  I for one am doing a lemon pepper for my friends.   Bar Tartine: Techniques and Recipes hasn’t been release yet, but I’ve already pre-ordered a copy through Amazon.  It’s full of recipes for dehydrating and powdering everything from herbs, to yogurt.   Yes you can even dehydrate yogurt! I suppose it’s not such a leap to know that you can dry yogurt, especially given the fact that powdered milk and cheese are products that you can buy in most grocery stores. However, the thought of being able to use my dehydrator to make my own powdered yogurt and herbs excites me!

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Prep time: 10 minutes

Drying time: 1.5 hours-2 hours

Ingredients:

The peels from 2 lbs of organic citrus –I used lemon, lime

Directions: Pre-heat oven to 150F if using an oven.  If using a dehydrator set it to 135F.  Using a vegetable peeler peel the skin off of the citrus.

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Add the citrus to a pot, add enough  cold water to cover all of the citrus and bring to a boil—let boil for 1 minute.  Drain peels into a sieve and rinse under cold water.  Return back to the pot and repeat: boil ,drain, and rinse twice more.

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Spread the peels out evenly onto your dehydrator sheets. If using a stove,  spread the peels over a wire rack set inside of a bake sheet.

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Bake or dehydrate  until peels are hard and brittle, it took about 1.5 hours in my dehydrator. Once peels are hard and crisp, transfer to a spice mill

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Grind until powdery, transfer the powder to an air tight container.

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OMG! The smell of these powders while  you are grinding –AMAZING!!!! If you like this recipe you will love my  recipe for DIY Ground Ginger–How to make Powdered Ginger

 

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Citrus Marinaded Chicken Thighs

Citrus Marinated Chicken Thighs

My husband gave me a food saver for Christmas. Most women would balk at such a gift, but not me, I’ve wanted a Food Saver for a long while now. Among the many great things that a Food Saver does, like resealing opened bags of chips, and preserving veggies for an indefinite amount of time, is marinating meat in under 15 minutes. Who knew that sucking the air out of something would create such great results. You don’t need a food saver to make this, just marinate your chicken the old fashioned way, 30 minutes in this marinade is great, but longer is always better.

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Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients
5-6 skinless boneless chicken thighs
1/4 cup of green onions sliced
1 tablespoon of soy sauce
1/4 cup of mandarin juice/ orange juice
1 teaspoon of mandarin or orange zest
3 cloves of garlic grated
1/2 teaspoon of smoked paprika
Juice of 1 small lime
1 tablespoon of cilantro finely chopped
2 tablespoon of olive oil
Sea salt to taste

Directions:
In a medium bowl whisk together all the ingredients for the marinade. Add the chicken, mix well, and refrigerate for at least 30 minutes.

Pre-heat the oven 425F. Line a baking sheet with foil, remove the chicken from the marinade, and place it on the foil lined baking sheet. Cook on 425F for 15-20 minutes, or until chicken is cooked through. Top with cilantro and enjoy!

Memorable Lamb Kabob’s with Rosemary and Garlic

It’s Memorial Day weekend, which probably means that most of us will be firing up the grill in preparation for a barbecue. I, for one, love to barbecue! Not just because it means that my husband will be doing most of the cooking, (although, it is a nice benefit.), but because it’s a great way to change up our diet with something smokey, and tangy! Who doesn’t love a nice grilled rib with tons of barbecue sauce on it?  Barbecuing is also a great way to spend time with friends and family. Some of my most sacred memories are housed around barbecue’s with family! At my house we like to mix it up a bit and grill lamb instead of beef, chicken, or pork. Beef, chicken, and pork have their place at our barbecue’s, ( Lemon, Garlic, & Thyme Chicken Kabobs), but every now and again, we love to grill lamb.  These lamb kabobs are perfect for a lazy barbecue, they don’t take a long time to marinate or cook on the grill, from start to finish these are done in 20 minutes!

Here’s what you need:
1.5-2 lbs of lamb loin chops, taken off the bone and cubed
3 cloves of garlic pasted
Sea salt
Juice of half a lemon
1 teaspoon of Rosemary
1 Tablespoon of olive oil

Directions:
Season the lamb generously with sea salt:

Add the garlic, olive oil, rosemary,and lemon juice to the lamb, and mix well:
Add lamb to metal skewers, or to wooden skewers that have been soaked in water:

Grill for 2-3 minutes on a hot grill, and enjoy!  What is your favorite meat to grill?

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