Oranges and lemons (and ginger and spring onions)

I’ve been lagging on  updating stuff again, but there were two real marmalade sessions since the Meyer lemon adventure back last month, along with another batch of preserved lemons and a few other odds and sods. The first session celebrated the arrival of Seville oranges in Toronto, and the second one was because one marmalade session clearly wasn’t going to cut it. Then we tried (and possibly failed) to recreate the sounds-nicer-than-it looks apricot date chutney from the New Jersey weekend and threw together a beet relish to give the food processor a workout.  I know I’ve posted about this one before, but I’m damned if I can find the link to post it here. And I have not got any pictures, because I have a new computer and have not managed to download the camera program yet.

But the real revelation in the latest cooking ventures was a ginger scallion sauce from one of those many canning/cooking blogs out there. It probably  probably took 10 minutes from start to finish, including the time it took to dig the food processor out of its hiding place. Recipe is simple. Chop scallions and ginger. Add salt. Heat oil to smoking point and pour oil over the other ingredients, trying hard to not splash yourself with sizzling oil in the process. I’ve been using it to give a zing to cheese and avocado sandwiches, and was planning to add to pasta today before the spouse started cooking ingredients that didn’t seem to want to go with that.

Thanks, Lottie and Doof for the super-easy recipe.

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1 Comment »

  1. And thanks for reminding me that I need to finally make some preserved lemons!

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