Category Archives: lemon

Noah recently bought a cookbook from America’s Test Kitchen/Cook’s Illustrated, The New Best Recipe. It’s really cool – they test out all the factors that go into making each dish and share with you their process and results. For example when making chocolate chip cookies, they test how brown sugar vs white sugar affected the taste and texture, along with different ratios of ingredients, what type of baking sheets work best, etc. They even sometimes test out various brands of butter or some other ingredient.

Anyway, we’ve used a few of their recipes since, and last Friday Noah fried up some wonderfully crisp and light catfish using our new cookbook. It was really good, but we did think it was a bit wasteful. You end up using a lot of oil and flour, but maybe it was worth it?

The weekend before we had invited some friends over for a clambake (also using the cookbook, but we thought the recipe was just ok), and I used the leftover juices to make a soup.

Pan Fried Catfish
To minimize splatters and maximize safety, use a Dutch oven with sides at least 5 inches high (instead of a regular skillet) when frying the fish.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • salt and ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 large eggs
  • 2 1/2 cups vegetable oil for frying, or as needed
  • 2 catfish fillets (about 12 oz each), skin and dark fatty flesh just below the skin removed, fillets cut in half lengthwise
  • lemon wedges

Directions:

1. Place 1/2 cup of the flour in a wide, shallow dish. In another wide, shallow dish, mix together the remaining 1/2 cup flour, cornmeal, 1 tsp salt, 1/4 tsp black pepper and the cayenne. In a third shallow dish, whisk the eggs with 1 tbsp of the oil until combined.

2. Pat the fish fillets dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the fish into the flour and shake the dish to coat. Shake the excess flour from each piece, then, using tongs, dip the fillets into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the fillets with the cornmeal mixture, shake off the excess and set aside.

3. Heat 1/2 inch oil in a large, heavy-bottomed Dutch oven over high heat until the oil reaches a temperature of 400 degrees. (The oil should not smoke, but it will come close.) Place 2 catfish fillets in the hot oil and fry, turning once, until golden brown, about 4 mins. Adjust the heat as necessary to keep the oil between 385-390 degrees. Remove the fillets from the oil with a slotted spoon and lay them on a plate lined with several layers of paper towels; blot to remove any excess oil. Set aside. Bring the oil back to 400 degrees and repeat the cooking process with the remaining fillets.

4. Serve the fried fish immediately with either lemon wedges or dipping sauce.

Soup
Ok, so this isn’t really a recipe, but it was my first time making soup from leftover broth. Basically, add whatever you want, but make sure there’s enough liquid to boil everything.

I had about a cup of clam broth leftover, so I added 1 cup of chicken broth and boiled some diced potatoes and leftover shredded carrots. Before serving, I topped it with sliced scallions. It was super good!


I think these would be a hit if Nabisco came out with an Oreo version of these. I came across this recipe and immediately started drooling. Sadly, they did not taste as good as they sound. They’re not bad, I just thought the cookie would be more light and lemoney, and the filling more citrusey; overall a bit on the sweet and heavy side for my tastes. I must say, I did like them better on the second day, though.

Lemon Sandwich Cookies with Triple Citrus Filling

Makes 25 small cookies

For the cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature 
1 cup confectioners sugar
1/4 cup heavy cream
1 tablespoon lemon zest 
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt 
2 cups all-purpose flour

For the filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar, sifted
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 teaspoon orange juice
Pinch of salt

Directions:

Preheat oven to 350°F degrees.

In the bowl of an electric mixer on high speed or a food processor: beat butter, confectioners sugar, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until combined, about 1 minute.

With mixer on low, add flour; dough will still be quite stiff.

At this point, you have two options:
A) If you want to roll out your dough and cut out shapes: turn dough out onto a piece of plastic wrap and pat into a disk about 1/2-inch thick. Wrap and chill until firm, about 1 hour (or up to 2 days, if you like). Once dough is chilled, unwrap and place on a lightly floured surface. Roll dough about 1/8-inch thick and cut out using 1 1/2-inch rounds or your favorite cookie cutter. Place rounds on two lined baking sheets, allowing the cookies 1-inch space between one another.
B) If you are like me and too lazy to roll out dough and cut out shapes, use an ice cream scooper and drop rounded spoonfuls onto a cookie sheet, allowing 1 inch space between one another. Pat spoonfuls down until about 1/8 inch thick and a circle shape (no chilling required, too!).

To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar, lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.

Bake until barely beginning to brown, 9 to 11 minutes. Transfer to wire racks to cool completely. Once cool, place about 1 teaspoon triple citrus filling between two cookies, and press gently to spread filling out evenly. If kept airtight, cookies will remain fresh for 2 to 3 days.


I made this for a friend who just gave birth to an amazingly cute baby named Miles (congrats Erin & Abe!). I’ve never made this before and I didn’t think to taste it before handing it off, so who knows if it’s any good. But in the chance that anyone else (myself included) ever wants to make it (again), here’s the recipe. I mean, it sounds really yummy?

Lemon Garlic Chicken

Ingredients:
1 package of chicken thighs and/or drumsticks (4 thighs & 4 drumsticks)
3 lemons
15 cloves of garlic, peeled
Salt & pepper to taste
2 tablespoons fresh thyme leaves

Directions:

Preheat oven to 350 degrees F.

In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish.

Put the dish in the oven and bake the chicken for 30 to 40 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through (165 degrees), it is done.