Welcome!

Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, March 31, 2015

Scrambled Eggs with Prosciutto and Spring Vegetables


Breakfast, brunch, or dinner—this fresh, light, and welcoming dish makes the most of earthy, sweet, and tender spring vegetables. Thin slices of prosciutto and fluffy scrambled eggs are the perfect setting for the veggies. Call it ham and eggs spruced up with the green goodness of the season.

Note: Whisking milk into the eggs will add to their fluffiness, but it will also slow down the cooking time. Cook them about two minutes before adding the prosciutto.  

And a tip: Be careful not to overcook the vegetables. A crisp-tender texture for the asparagus and snap peas is just right.

Serves 4

Ingredients
  • 2 tbsp olive oil, divided
  • 2 spring onions, chopped
  • 4 oz asparagus, cut into 1/2-inch pieces (about 1 cup)
  • 3 oz snap peas, trimmed and cut into 1/2-inch pieces (about 3/4 cup)
  • 1/2 cup green peas (thawed, if frozen)
  • sea salt
  • freshly ground black pepper
  • 8 large eggs
  • 1/4 cup nonfat milk
  • 2 oz very thinly sliced prosciutto, cut into thin, 1-inch strips
  • 2 tsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped rosemary
Spring Vegetables 
Prepared Vegetables
Eggs and Herbs
Prosciutto
Preparation
  1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the onions, asparagus, snap peas, and green peas and season with salt and pepper.
  2. Sauté until the asparagus and snap peas are crisp-tender, 4-5 minutes. (Cover the pan 1-2 minutes to help soften, if needed.) Transfer the vegetables to a bowl.
  3. Whisk the eggs and milk in another bowl. Add the remaining 1 tablespoon of oil to the skillet and add the egg mixture. Season with salt and pepper and stir 2 minutes.
  4. Add the prosciutto and cook, stirring frequently, until the eggs are fluffy, 1-2 minutes. Remove from the heat and stir in the cooked vegetables and herbs. 
Vegetables Beginning to Cook
Cooked Vegetables 
Whisked Eggs and Milk
Eggs Beginning to Cook 
Prosciutto Added 
Vegetables and Herbs Stirred In
Divide among plates and serve right away.

Scrambled Eggs with Prosciutto and Spring Vegetables

Saturday, March 28, 2015

Broiled Mahi-Mahi with Anchovy-Garlic Oil



When it comes to few and simple, it doesn’t get much fewer or simpler than this—or tasty. I usually buy a jar or tin of anchovies for Caesar salad dressing, but those salty little fishes are good for much more than just dressing. So what to do with the leftovers?

Combine them with garlic and olive oil, some briny capers and a splash of fresh lemon, and anchovies bring new life to mild, but meaty, mahi-mahi. Serve the fish and sauce over cooked greens to help soak up all that delicious garlicky, briny flavored oil.

Tip: I used kale for the greens, but fresh spinach, chard, or mustard or collard greens would be good too. Heat a pan over medium heat, add a tablespoon of oil, and stir in about four cups of chopped greens. Season with salt and pepper and add two to three tablespoons of white wine (or vegetable broth or water) to moisten the greens and help them wilt. Once wilted, they’re ready to serve. (The kale here took about four minutes.)

Anchovies also make great pasta sauce: Pasta with Kale and Anchovy Butter.

Serves 2

Ingredients
  • 1/4 cup olive oil
  • 8 flat anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped capers
  • 1 tbsp finely chopped tarragon
  • 2 tsp fresh lemon juice
  • freshly ground black pepper
  • 2 4-oz mahi-mahi steak portions
  • cooked kale or other greens, for serving
Oil Ingredients
Chopped Ingredients
Preparation
  1. Preheat the broiler.
  2. Warm the oil in a small skillet over medium heat 3 minutes. Add the anchovies and garlic and bring to a simmer. Reduce the heat to low and cook until the anchovies begin to melt slightly, 4-5 minutes.
  3. Remove from the heat and stir in the capers, tarragon, and lemon juice. Season with pepper. (There’s plenty of salt already in the anchovies.)
Oil, Anchovies, and Garlic 
Simmered Ingredients
Remaining Ingredients Added 
Anchovy-Garlic Oil
  1. Meanwhile, rub the mahi-mahi with oil and season with salt and pepper. Broil until flaky and just cooked through, 4-6 minutes, depending on thickness.
Ready to Broil
Divide the greens between 2 plates and place a fish portion on top. Spoon anchovy-garlic oil over all and serve.

Broiled Mahi-Mahi with Anchovy-Garlic Oil

Thursday, March 26, 2015

Spiced Lamb and Lentil Couscous


Aromatic spices turn plain ground lamb into an especially flavorful dish, and tender red lentils add a warm, hearty touch. Here, I served the lamb and lentils over couscous, topped with a simple tomato-cucumber salad for a fresh, light finish.

Serves 4

Ingredients
  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground cinnamon
  • sea salt
  • freshly ground black pepper
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup chopped tomatoes
  • 2 tbsp chopped flat-leaf parsley
  • 3 tsp fresh lemon juice, divided
  • 1 tbsp olive oil
  • 1/2 cup dry red lentils
  • 1-1/2 cups vegetable broth, divided
  • 1/3 cup couscous
Red Lentils and Couscous
Preparation
  1. Place the lamb in a medium bowl and add the cumin, oregano, turmeric, paprika, and cinnamon and season with salt and pepper. Mix gently to combine. Cover and refrigerate at least 1 hour (3-4 hours, even better).
  2. Combine the cucumber, tomatoes, and parsley in a bowl and drizzle with 1 teaspoon lemon juice. Season lightly with salt and toss to combine.
  3. Heat a large skillet over medium heat and add the olive oil. Add the lamb mixture and cook, crumbling the meat, until just cooked through, 7-8 minutes. Transfer to a clean bowl with a slotted spoon and wipe out the pan.
Lamb with Spices
Lamb and Spice Mixture
Lamb Beginning to Cook
Cooked Lamb
  1. Add the lentils and 1/2 cup broth to the skillet and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cover the pan. Cook until the liquid is absorbed and the lentils are tender, about 10 minutes.
  2. Return the lamb to the skillet. Cook, stirring to combine, until warm throughout, 2-3 minutes.
  3. Meanwhile, place the remaining 1 cup broth in a saucepan and bring to a simmer. Stir in the couscous and remaining 2 teaspoons lemon juice. Season with salt and pepper. Remove from the heat, cover tightly, and let steam until tender, 6-7 minutes.
Lentils with Broth 
Cooked Lentils 
Lamb Returned to Pan
Couscous in Broth
Divide the couscous among 4 shallow bowls and divide the lamb and lentil mixture on top of each. Spoon the cucumber mixture over the lamb and pass any remaining at the table.

Spiced Lamb and Lentil Couscous

Sunday, March 15, 2015

Twice-Baked Parmesan Potatoes


Sometimes you just really need potatoes. And twice-baked ones are doubly good. This simple recipe depends as much on the method as the ingredients. Slowly baking whole potatoes in a real oven (no microwaves, please!) ensures a creamy inside and crispy outside—and to me, the skin is one of the tastiest parts.

A little sour cream, some parmesan cheese, and chopped herbs make this easy side extra scrumptious.

Serves 2

Ingredients
  • 2 medium russet potatoes (about 10 oz each)
  • olive oil, for rubbing
  • 1/3 cup finely grated parmesan cheese, plus shaved strips for serving
  • 1/4 cup sour cream
  • 2 tbsp chopped chives, plus more for garnish
  • 1 tsp chopped sage, plus more for garnish
  • sea salt
  • freshly ground black pepper

Medium Russets
Potato Ingredients
Preparation
  1. Preheat the oven to 350° F. 
  2. Scrub the potatoes and prick all over with a fork. Lay them on a sheet of aluminum foil and rub with oil. Bake until the insides are very soft and the skin is slightly crisp, 1 hour 45 minutes.
  3. Remove from the oven and let rest 10 minutes. (Increase the oven temperature to 400° F.)
  4. Use a serrated knife to cut the potatoes in half lengthwise. Scoop the flesh from all 4 halves into a bowl, reserving 2 of the skins.
  5. Add the grated parmesan, sour cream, chives, and sage to the potatoes and season with salt and pepper. Mix well to combine.
  6. Mound the potato mixture in the 2 reserved skins and place back on the sheet of foil. Return to the oven and bake until browned in spots, 10 minutes.

Ready to Bake
Baked Potatoes
Sliced Potatoes
Potato Mixture 
Filled Skins
Garnish with shaved parmesan and chopped herbs and serve.

Twice-Baked Parmesan Potatoes


Thursday, March 12, 2015

Pan-Seared Pork Chops with Parmesan Polenta


This warm, homey dinner is actually fast food—the good kind. Lean, pork sirloin chops sear quickly, in less than 10 minutes for a lightly charred outside and tender inside. And creamy polenta is a tasty alternative to mashed potatoes. Once the liquid comes to a boil, the dish is ready, again, in less than 10 minutes.

I usually use all chicken broth to make polenta, but for this recipe I used skim milk with a little broth to give the dish an even creamier consistency. A little chopped sage and Parmesan cheese provide a flavorful finish.

Note: If you don’t use Parmigiano-Reggiano, try another Parmesan or hard Italian cheese that you can grate yourself. No pre-grated stuff in a can, please!

Serves 4

Ingredients
  • 1 tbsp olive oil
  • 1 lb pork sirloin chops, about 3/4-inch thick
  • 1/4 tsp chile powder
  • sea salt
  • freshly ground black pepper
  • 3 cups nonfat milk
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 2/3 cup quick-cooking polenta
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 2 tsp finely chopped fresh sage, plus more for garnish
  • broiled or steamed asparagus, for serving (optional)
Pork Sirloin Chops 
Polenta Cornmeal
Grated Parmesan
Preparation
  1. Heat a cast-iron skillet over medium-high heat and brush with 1 tablespoon of olive oil. Season the pork with chile powder, salt, and pepper and sear until browned and just cooked through, 4-5 minutes per side.
  2. Transfer to a cutting board and let rest 5 minutes. Cut the pork across the grain into thin slices.
Seasoned Pork
Pork Beginning to Sear
Seared Pork
  1. Meanwhile, bring the milk and broth to a boil in a saucepan over medium-high heat. Gradually pour in the polenta, stirring constantly to prevent clumps. Reduce the heat to low and cook, stirring frequently, until thickened, 6-7 minutes.
  2. Remove from the heat and stir in the cheese and 2 teaspoons of chopped sage. Season with salt and pepper. Transfer to a serving bowl and garnish with more sage. 
Milk Mixture Beginning to Simmer 
Polenta Added
Cooked Polenta
Cheese and Sage Added
Serve the pork and polenta with asparagus on the side, if desired.


Pan-Seared Pork Chops with Parmesan Polenta