LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

• ½ cup all-purpose flour

• ½ teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• 1 chicken breast (pound down to ¼ inch thick)

• 2 eggs

• 1 tablespoon olive oil

• ¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)

• ½ cup chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons cold butter

• 2 tablespoons chopped parsley

DIRECTIONS

1. In a large bowl, combine flour, salt and pepper - mix well

2. In a separate bowl (large enough for the chicken) beat the eggs

3. Heat oil in a large non-stick pan

4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),

5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you

6. Cook chicken until lightly golden brown, about 3-4 minutes on each side

7. Remove the chicken when done and set aside - cover loosely with foil to keep warm

8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes

9. Add chicken broth, lemon juice and butter

10. Slowly swirl pan to incorporate the butter

11. Add parsley then season with salt and pepper to taste

12. Plate chicken and serve with the sauce over the top

View fullsize

WATCH ME COOK THIS

---

Steamed Artichokes

Weird looking? Yes. Simple to cook? Yes.  Delicious? Oh hell yes!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS

• 2 or 3 artichokes, approximately 1 for every 2 people

• ½ stick butter

• 1 clove garlic, minced

• Juice of ½ lemon

• 1 sprig fresh thyme

DIRECTIONS

1. Cut the stem off the bottom of each artichoke so it will sit flat, and about 1 inch off the top of each

2. Then cut the point off each leaf (to keep you & your guests from getting poked)

3. Place artichokes in large steamer with about 3 inches of water below, cover with a lid and steam about 45 minutes, or until you can pull off a leaf off easily

4. While it cooks, melt the butter in a small pot with a minced clove of garlic, lemon juice and a thyme

5. Put artichokes on a serving plate with a bowl of the dipping butter beside.

View fullsize

---

Lemon Butter Sauce

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

• ¼ cup lemon juice
• Pinch Kosher salt
• 1 tablespoon shallot, finely chopped
• ¼ stick cold Finlandia butter*, cut into cubes
• 1 tablespoon finely chopped parsley

DIRECTIONS

1. Warm a small pan over medium-high heat and add lemon juice and shallot
2. Cook until reduced by approximately ½, then add butter 
3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
4. Stir to mix and serve

---

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

View fullsize

View fullsize

Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

• 1/2 pound pasta, you can choose
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook noodles according to package directions
2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
4. Stir well to combine and let simmer about a minute
5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
6. Plate and top with a little more cheese and parsley

WATCH ME MAKE THIS

GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

• 1 cup deli roasted chicken breast meat, shredded
• 1/4 cup English cucumber, skinned, thinly sliced half rounds
• 1/4 red onion very thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• pinch Kosher salt
• 2 pita breads
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup greek yoghurt

DIRECTIONS

1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
3. Warm pita breads, 1 minute each side in dry skillet
4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs

WATCH ME MAKE THIS

FROZEN FRUIT SMOOTHIE

We usually have this for work mornings, our on-the-go breakfast. It's fast and refreshing. If you have fruit going a bit on the soft side, zip lock or vacuum seal a portion and throw it in the freezer, I tend to make it convenient with individual cup size portions of mixed fruit, maybe some ginger... whatever you like. Oh and if you have fresh fruit only, just throw in some ice.

Serves 2

INGREDIENTS

• 1 cup frozen fruit: peaches, strawberries, blackberries
• 1/4 lemon, rind removed
• 1'' piece fresh ginger, chopped roughly
• 1 ice cube frozen passion fruit pulp (i use the silicone trays)
• 1/2 cup water
• splash cranberry juice

DIRECTIONS

1. Throw it in a bullet or blender, blitz until it starts forming a smooth vortex in the middle and continue for 30 seconds, then drink. 

WATCH ME MAKE THIS... 

Perfect Homemade Lemonade

Serves 4-6

Easy and delicious homemade lemonade. Of course wonderful by itself, but it really gets going when you add bourbon or vodka or whatever in it - you decide.

INGREDIENTS

• 1 cup water
• 3/4 cup sugar
• 1 cup fresh lemon juice (5-6 lemons)
• zest of 1 lemon, strained remove pips
• 2 cups cold water
• ice

DIRECTIONS

1. Heat 1 cup water then add sugar, cook and stir 2 minutes to dissolve to make basic sryup
2. Add zest to syrup, let it cool or if in a hurry, warm is ok too
3. Add syrup to lemon juice, add cold water, stir well
4. Serve chilled with lots ice

WATCH ME MAKE THIS...