THE VILLAGE VOICE

"It is probable that the lemon is the most valuable of the fruit for preserving health." ~ Maud Grieve from A MODERN HERBAL _____________________ Crazy 'bout lemons? The unique Meyer Lemon, favorite of chefs, softens the tartness of lemon with a hint of tangerine. Join the 'Meyer Lemon' craze ~ http://meyerlemons.diaryland.com/ GREEK LEMON CHICKEN SOUP * ~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup. _________ 8-10 cups organic chicken broth (better yet- homemade) 1 large chopped onion 3 chopped celery stalk plus leaves 2 chopped carrots 1 cup Arborio rice 1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs) freshly ground black pepper lemon pepper to taste 4-6 Tbsp. freshly chopped parsley 1 cup white wine 3 large organic eggs juice of 4 lemons chopped fresh dill In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice...

" If one daffodil is worth a thousand pleasures, then one is too few." - William Wordsworth ________________________ DAFFODIL CAKE ~ from Elmwood Inn (Ireland) ( www.elmwoodinn.com ) _______________ Yellow batter : 3/4 cups sifted flour 3/4 tsp. baking powder 6 egg yolks 2 1/2 Tbsp. lemon juice 1 Tbsp. cold water 1/2 cup granulated sugar Sift cake flour and baking powder together six times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in. White batter: 1/2 cup sifted cake flour 1/2 cup sifted powdered sugar 6 egg whites at room temperature 1/2 tsp. cream of tartar 1/2 tsp. vanilla 1/8 tsp. salt 1/2 cup granulated sugar powdered sugar Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth...

"Poultry is for the cook what canvas is for the painter." ~ Brillat - Savarin ( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin ) _____________________ FORTY-CLOVE GARLIC CHICKEN ~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy , The Garlic Capital of the World -- " ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers) === 1 plump chicken (a capon would be lovely) rinsed & patted dry 40 cloves of garlic 1/4 cup extra-virgin olive oil 4 stalks of celery and leaves 1 bunch of minced parsley 1 Tbsp. thyme 1 Tbsp. rosemary 1 lemon 2 bay leaves 1/2 cup dry white wine 1/4 cup vermouth coarse salt & freshly cracked pepper Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt ...

" Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence." ~ Rainer Maria Rilke (1875-1926) * __________________________ *Visit the Rainer Maria Rilke Archive below for a fine selection of his poetry & quotations. http://www.geocities.com/renate_h/ _____________________ ____________________ LEMON PEPPER SOLE WITH CAPERS ~ delicious with steamed asparagus & rice *** 2 pounds sole filets or whole sole 1/2 cup unbleached flour lemon zest cracked pepper 3-4 Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter 1/2-1 tsp. minced garlic 3 Tbsp. fresh lemon juice 2 Tbsp. capers 1-2 Tbsp. fresh minced parsley or chives Combine flour & seasonings. Pat fillets dry and coat with flour mixture, shaking off excess. Heat olive oil in pan and carefully saute sole for 2-3 minutes on each side, until browned. Turn heat down if necessary...