Lemons and Limes

As the seasons change, different fruits and vegetables appear and disappear at the farmers market, depending on where you live. I took a look at the La Jolla Open Aire Market website, as they have a great list of all our seasonal fruits and vegetables, and noticed that we are lucky enough to have lemons and limes in season all year round.

This reminded me of a recent conversation I had with my father who still lives in England, who spent many weeks trying to find limes at the local stores, as he wanted to "experiment" making some lime marmalade. Admittedly, he lives in a very small country town, but even so, it made me realize what an amazing climate we have here in Southern California. Citrus fruits, such as lemons and limes, not only add color and flavor to many dishes, but are a great source of vitamin C, essential to help boost our immune system.

The recipe below for Classic Lemon Bars appeared in a recent food network magazine, and is sure to be a crowd pleaser.

The lemon bars are simple to make using a food processor, and of course, take advantage of those super juicy lemons found at the farmers market all year round.

This recipe makes 24 bars.

Ingredients for the Crust

• Vegetable oil for greasing pan
• 1 1/2 sticks cold unsalted butter, diced
• 2 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 3/4 cup confectioners' sugar, plus additional for garnish
• 1/4 teaspoon salt

Ingredients for the Filling

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (about 8 lemons)

Recipe

1. Make the crust: Place the rack in the middle of the oven and preheat to 350 degrees. Grease a 9 x 13 inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides. Grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/-inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
2. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
3. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

Spaghetti with Chanterelles in White Wine

One of the nice things about being part of the Little Italy Farmers market is that you are able to buy some really great produce from the local vendors, and get cooking tips and techniques at the same time.

Last weekend we bought some chanterelles from the resident "mushroom man" at the Date Street, San Diego market, and he suggested we make a white wine reduction with shallots to bring out the full flavor of these hard to find wild mushrooms, so that's what we did.

Golden chanterelles taste earthy and smell fruity, and are one of the most sought after wild mushrooms. Because of their subtle flavor, they work extremely well in simple dishes like the pasta dish shown above, or soups, casseroles, risottos and stir fries, which help bring out the wonderful flavors.

Like all mushrooms they require careful cleaning, as dirt gets stuck inside the gills (much like leeks), so rinse them under cold water for a few minutes, then pat them dry on a paper towel.

They are prepared in much the same way as any other mushrooms, you cut off the rough end of the mushroom, and depending on the size of the chanterelles you have (they range from the size of cultivated button mushrooms to about 6 inches in width), you can either leave them whole, or slice them. The outer skin on the mushroom can also be removed, if you prefer.

This recipe makes a really light meal, and you can also add pancetta or bacon (sauteed with the shallots), and serve the pasta with a tossed green salad.

Spaghetti with Chanterelles (serves 2)

Ingredients

• 1/4 cup olive oil
• 1 small shallot (finely chopped)
• 10 oz (approx) chanterelles
• 1/2 cup dry white wine
• salt and freshly ground black pepper
• 6 oz spaghetti
• few sprigs fresh Italian parsley

Recipe

1. Bring a large pan of water to the boil for the pasta. Once boiled add the pasta and cook according to the instructions for al dente.
2. In a large frying pan over a medium heat, warm the oil. Add the chanterelles and saute for 2-3 minutes until lightly golden. Remove from the pan and keep warm.
3. Add the chopped shallots to the mushroom liquid, and saute for 1-2 minutes.
4. Add the white wine to the onions and cook until most of the alcohol has evaporated, about 1 minute at a high heat.
5. Return the chanterelles to the wine and onion mixture, and season to taste with salt and pepper. Cook for a further 2 minutes (the mushrooms should be just cooked but still tender).
6. Drain the pasta and add the cooked pasta to the sauce, along with the Italian parsley.
7. Add a little more olive oil, if needed, and toss to combine.
8. Serve immediately and garnish with a sprig of parsley.

Strawberries at Little Italy's Mercato

One of the great things about living in San Diego's beautiful climate is that strawberry season starts at the end of January. How awesome is that? As Gourmet Fusion is a vendor at the local farmers' markets on Saturdays and Sundays, this means we have first pick of the freshest, tastiest food San Diego County has to offer.

At the Little Italy Mercato on Date Street, Kawano Farms of Oceanside is selling these juicy, field-fresh strawberries every Saturday morning. They are great to use in smoothies, desserts or just to snack on, and as well as their amazing taste, strawberries are full of goodness too, falling into the category of foods known as "super foods".

If you are looking for a yummy snack on super bowl Sunday, why not try this favorite that we published in our blog some time ago, but that proved to be so popular it is worth mentioning again.

This recipe is from "The Deen Brothers Cookbook", who if you didn't know, are Jamie and Bobby Deen, the sons of the Food Network's Paula Deen.

This simple, yet wonderful recipe, makes use of the abundant strawberries at the farmers market (or supermarket) right now.

They make an elegant looking dessert as part of a buffet, or can be served at a fancy brunch or as part of a cheese tray.

Ingredients

• 32 whole large strawberries, hulled
• 12 ounces cream cheese, softened
• 1/2 cup confectioners' (powdered) sugar
• 1/4 teaspoon vanilla or almond extract
• 2/3 cup chopped pecans

Method

1. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut sides down, on a serving platter. Carefully, cut the berries into 4 wedges, cutting almost to, but not through, the bottoms. Fan the wedges just slightly, taking care not to break them. Set aside.

2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

The Little Italy Mercato takes place every Saturday between 9 am and 1:30 pm on Date Street, San Diego, between India and Union Street.