2011-08-06

Ron's Citrus Innovations

Orange Glazed Tofu

Date: 2011-08-06
Chefs: Ron
Quantity: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
4 cloves garlic, minced
2 blocks firm or extra-firm tofu, diced into cubes
4 tbsp olive oil
6 tbsp soy sauce
1 cup orange juice
4 tbsp rice vinegar
1/2 cup orange marmalade (or tartinade d’orange)
1 tsp fresh ginger, minced
3 tsp cornstarch dissolved in 6 tbsp water

Cooking
Sauté tofu and garlic in olive oil until tofu is just lightly browned (3-4 minutes)
Stir in soy sauce, orange juice, rice vinegar, marmalade and ginger, until tofu is coated.
Heat for 3-4 minutes, then add cornstarch and water and stir to combine.
Bring to a boil and cook until sauce thickens.


Lemon Rice

Date: 2011-08-06
Chefs: Ron
Quantity: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients
3 to 4 cups cooked rice (any kind)
4 tbsp (1/2 stick) unsalted butter
salt and freshly ground black pepper
1 tsp minced garlic
Juice of 2 lemons

Cooking
Heat the butter over medium-high heat in a large non-stick pan; when the foam subsides, spoon in the cooked rice; toss and stir.
Season with salt, lots of pepper, garlic and most of the lemon juice.
Cook, stirring frequently, for about 5 minutes.
Stir in remaining butter and cook for 1 minute.


Roasted Asparagus with Lemon Juice

Date: 2011-08-06
Chefs: Ron
Quantity: 5

Ingredients
Asparagus! (with woody ends removed)
1 teaspoon olive oil per pound
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves per pound
Fresh lemon juice

Cooking
Preheat the oven to 400 degrees F.
In a baking sheet or baking dish large enough to hold the asparagus in one layer, toss asparagus with the olive oil, salt and pepper.
Roast for 10 to 15 minutes (less if using thinner asparagus), until the stalks begin to shrivel and color lightly.
Remove from the heat and toss with the thyme.
Sprinkle with lemon juice just before serving.


Lemon Balm Salad

Date: 2011-08-06
Chefs: Ron
Quantity: 5

Ingredients
Lemon balm, cut up
English cucumber sliced thin
Savoy cabbage (leaves rolled up and sliced)
Red onion chopped fine
Pears sliced thin

Dressing (citronette!)
3 parts olive oil to one part lemon juice
Salt
Freshly ground black pepper
Chopped fresh parsley (added just before tossing dressing and salad together)

Cooking
Cut/Slice vegetables.
Mix dressing and serve.



No comments:

Post a Comment