Thursday, August 1, 2013

Foodie Friday

The folks at Rattlebridge Farm generously sent me three ingredients to try out as a mystery ingredient for their Foodie Friday event.

~ Preserved Farmhouse Lemons
~ Citron Lemon Cyprus Flakes (gourmet sea salt)
~ Preserved Meyer Lemons in Olive Oil (very finely minced)

I put on my thinking cap, and decided the minced Preserved Meyer Lemon would be nice stirred into orzo or rice. I added some basil, and we enjoyed the simplicity of this side dish.

Then I found a recipe for Radicchio, Bacon, Olive and Preserved Meyer Lemon Salad on a website At Home With Annie. We loved this, and I plan to serve it at a dinner party.

Here is the recipe:
2 strips bacon, diced and cooked
  1/4 cup preserved lemon, diced
  1/4 cup Kalamata olives, pitted and halved
  1/2 head radicchio, sliced, approximately 4 cups (I did not use)
  3‐4 leaves romaine lettuce, chopped coarsely, approximately 3 cups (I used Boston red)
  2 teaspoons fresh lemon juice (more if you don’t have preserved lemons)
  4 tablespoons extra virgin olive oil
 1/4 teaspoon freshly ground black pepper  

Heat a medium skillet over medium‐high heat and sauté the bacon. When bacon is done, add the olives and remove from heat. Toss all ingredients together and serve.

For our entree, I coated a piece of halibut with the meyer lemon and olive oil and baked in my convection/toaster oven for approximately 20 minutes. Mr. Mountain Breaths would like me to make this again.

We are leaving for vacation and when we return I'd like to make a Preserved Lemon Pound Cake with the preserved lemons I received. I may add some lavender since Rattlebridge Farm has shared beautiful lavender posts.

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. Everything looks delicious Debbie! Of course your halibut looks especially appealing served with your MKC :) I'm anxious to break open my salt & lemons in olive oil!

  2. Great job, Debbie! This was a fun assignment, wasn't it? I haven't tried the Farmhouse Lemons yet, either. Your fish and salad look beautiful! xo

  3. Debbie, I love lemon anything..and you have made some delicious looking dishes. Hope you have a fun vacation..
    Love, Moan

  4. I just ate a whole jar of lemon curd...not kidding

  5. I think this is the first I ahve heard of this and Sarah:)

    Looks like a treat to experiment with newish items..
    Vacation? On top of MV? Good for you..!!!

  6. Debbie, each dish looks so tempting. Great selection of recipes. I'm going to make that salad for dinner tonight. I wanted to try the lemons in a salad but didn't get around to it. Now I have the recipe! The "Fran" dishes are the perfect compliment for anything made with lemon. I filled my little compote with lemon mcarons. Boy are they yummy!
    Have fun in the mountains! ~ Sarah

  7. I think I'd love to try the salad Debbie, it's beautiful and sounds different! Looks like you had fun with the treats:@)

  8. you had lots of fun with your goodies, i too plan on mixing some into an orzo salad recipe i found that looked delish. we were of like minds, i used my zest with halibut too :-)

    your salad must have been very tart, i made a salad but added sweet melon so i could meld the 2 flavors into one bite, i used the briney juice for a dressing and swear it knocked my socks off! i have always used preserved lemons cooked, it was first time going raw and i swear i saw stars!

    i made the pound cake on the label, i don't even like pound cake, but i thought it was excellent. so did my neighbor when i took her a cake too, i think you will really enjoy it, its light and fluffy, less than a cube of butter, look at martha's recipes, 3-4 cubes!

    happy travels to you~

  9. Looks yummy, Debbie!...Christine

  10. Everything looks delish! Such wonderful inspiration.

    - The Tablescaper

  11. Debbie, I've tried to leave a comment twice (last night)--Bandwidth probs from my end--to tell you how much I'm swooning over your orzo, salad, and halibut. Your dishes are knock out gorgeous, like something out of a magazine or a fine bistro in Paris or Florence. The collage is breathtaking! I'm thrilled that you were able to join FF for the challenge, and I absolutely LOVE seeing what you invented. Thank you so much. Have a great holiday, and tell us all about the food when you get back. Take care. xxx

  12. PS I hope my message made it this time. xx

  13. (In case the other messages didn't go through--our Internet is acting wonky--I wanted to thank you for stepping up to the lemon challenge. All three of your recipes are mouthwatering and will be appearing on my menu soon. I haven't cooked orzo in a while, but yours looks like it just came out of a 5 star bistro. I can just imagine the aroma! Halibut is going on the grocery list, too--and that salad! Be still my heart. That salad is calling my name. It will be a hit at our house! Thank you again, and I hope you have a marvelous vacation! xx

  14. Debbie, my mouth is watering as I admire your photos ~ the orzo dish, your salad, the halibut?

    Yes please, to all three!

    Have a fun vacation, and I hope you'll share your pictures when you have a chance. xo~m.

  15. Debbie, you found some wonderful recipes for those lemons! You know, I've never tasted preserved lemons! The pound cake is going to be delicious too :)

  16. The Halibut looks wonderful. I may give that a least this gave me a new idea and anything that livens up fish is a good thing

  17. It all looks delicious, well, I'll skip the fish! :) During Lent is enough for me!


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