Every Kitchen Needs Lemons!

Meyer & Eureka Lemons 

A random thought today: I think very kitchen should always stock a couple of lemons!

Did you know, that after salt and pepper, lemon is probably the most used flavoring, in most fine restaurants.  It is the secret weapon of the culinary arts to add unparalleled freshness to many dishes.

• Use fresh squeezed lemon juice in marinades, as it dissolves connective tissues in meat.  (Don't over do it, the citric acid can make meat tough).
• Squeeze a lemon wedge over fish, as it gives it a fresh "zing." 
• A squeeze juice over greens, with a bit of olive oil, making a light and flavorful salad dressing.  
• Lemon in water freshens the flavor, and is a great additive to water, in general....especially in areas with poor tasting tap water.

Insalata Caprese

Prepared Insalata Caprese

It is summer, and the garden vegetables are beginning to ripen. Inspired by the freshness of summer vegetables, tonight I made a simple (and mostly uncooked) salad.  

Insalata Caprese is an elegantly uncomplicated dish, originating from the Campania region of Capri.

Traditionally, it is served as a side, but I serve it in the North American tradition, as a starter. It can be made a number of different ways, but this is my favorite preparation of the salad. The ingredients are simple, assembly is easy, and takes less than 20 minutes to prepare.

Skill level:
Serves six.

Ingredients:

4 (to 5) Large Roma Tomatos

10 to 12 Basil Leaves (Large)

1 Pound Fresh Mozzarella

2/3 Cup Balsamic Vinegar

Olive Oil

Black Pepper

Preparation: 

1. Slice tomatoes into 1/4 inch slices. Discard the stem end and the small ends of the tomato.
2. Slice Mozzarella into thin slices, preferably 1/8 inch thick; one slice, per slice of tomato.
3. Roll groups of three to four basil leaves into a loose cigar shape, and slice into 1/8 inch slices. Fluff cut leaves, so that they are easy to handle.                             
4. Put Balsamic Vinegar in a sauce pan. Heat on medium high setting on your range. Whisk frequently, and reduce boiling mixture to just over half. It should thicken as it reduces, and will become syrupy as it cools. Set aside vinegar reduction to cool.
5. Drizzle vinegar reduction on a plate. If the reduction is too thick, and does not drizzle and spread well, add a bit of water, one tablespoon at a time, until it flows nicely. Note: You can also drizzle the vinegar reduction on six small plate, should you wish to serve the salad individually, as I did. in the pictures that follow.             
6. Assemble by putting one slice of cheese on each tomato slice, and add a pinch of the basil. 
7. Stack prepared slices loosely on a plate (or divide slices on six small plates). In the event that you have too many tomato slices, just tuck remainders under the matched stacks, or just set aside for another use.                                   
8. Drizzle lightly (or to taste) with olive oil, and dust with pepper. Serve!

Welcome to Paul's Kitchen!

Welcome to Paul's Kitchen!  Many people have been following my food postings on Facebook, and asking for recipes, so I am finally opening a forum to accommodate the many requests.

My feeling about food is that it is an indicator of how well we live.  It is my belief that one does not have to be a "gourmet" to eat well, nor does good quality food have to be expensive.

I am a self taught amateur chef, and I have catered a couple of events.  By no means am I a kitchen professional, and most recipes I will post are remarkably easy.

I am very lucky to live in a town with plenty of good restaurants, so I will also post about dining out.

The blog is in the development stage, so bear with me, as I am new to the "blog scene."

Eat well, live well, and bon appétit!