Martha+Tom

Posts Tagged ‘Lemon’

Slice of Piccazza

Pizziccata, or piccazza, or pizza piccata

It started with an innocent question, fueled perhaps by a too strong Blue Moon cocktail: “Can you put lemon slices on a pizza?” I thought immediately of chicken piccata, a dish notable for including whole lemon slices — rind and all, in the sauce. If it works over pasta, it should work on pizza too. […]

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Pasta: Modernist Ravioli, featuring Xanthan Gum

It’s safe to say that unless I hit the internet blogging jackpot and finally get to cash in on marthaandtom.com, I’m never going to own the recently-published Modernist Cuisine. $600 for a cookbook is just a little beyond this blogger’s budget. It’s a shame, because everything I’ve seen about the book (eGullet has some of […]

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Return to St. Albert the Great’s Fish Fry

Saint Albert was almost not a saint at all, thanks to the discovery during his beatification process of extensive studies of the occult: black magic. Among his writings on the subject was found a recipe for a depilatory potion that required burning a large frog whole and mixing the ashes with water then spreading the […]

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Pairings: Helles Schlenkerla Lagerbier and Roasted Vegetable-Quinoa Salad

When Surly Hell was released last week, I prepared myself for what would be my one opportunity to try it (it sold out very quickly) by reading up on the style.  ‘Hell’ is German for ‘light’ or ‘pale’, and according to my sage for all things beer, Garrett Oliver, the Helles style was developed as […]

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Make Some Tarator

As far as dips go, if it has raw garlic you can count me in. This started with guacamole and continued right on through to hummus and beyond. My most recent discovery is the Turkish dip tarator. Tarator consists of almonds ground with olive oil, water or broth, lemon juice, salt, pepper and garlic. As with […]

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Fuul Medames

Fuul is a delicious Egyptian treat.

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Fish Friday Pairings Double Whammy: Gueuze and Shrimp Salad

A Belgian beer kicks a shrimp salad to the curb.

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