Tag Archives: Yuzu

(more) Citrus Shrubs

5 Mar

Another winter, another bounty of local California citrus to preserve. I’ve made some marmalade, but shrubs (juice/oils from fruit+vinegar+sugar, shelf-stable) are my preferred form. Makrut lime, yuzu-chipotle-anise, and bergamot shrubs, all made with mostly rice vinegar to leave the citrus as the focus:

It was also a good excuse to strain, filter, and rebottle other shrubs from the past year with sediment that had settled out.

Exotic Citrus Shrubs (Kaffir Lime, Yuzu)

5 Oct

Coming across unusual, briefly-in-season, quick-spoiling fruit at Monterey Market yet again inspires cold-infused shrubs to extend the experience.

Fresh kaffir limes, unlike any other citrus in fragrance:

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Oleo saccharum yields the most intense flavors (shown here, Yuzu, an east asian citrus):

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It’s a pain to juice a yuzu:

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And a week later I  strained and bottled them (I didn’t have time for real labels):

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Cod Baked in Foil (Chanterelles, Yuzu, Ginger)

23 Sep

Alas, not a great success, but okay:

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I’ve cooked fish in foil once before, and tried something along those lines again at a friend’s potluck. I even got to make this version twice in one night, as we expected a late dinner guest.

The first time through:

  • Preheated the oven to 400
  • Laid out about 3/4 pound of cod on a double-size piece of foil (one layer of cod)
  • Covered it with two sliced shallots, rough-sliced ginger root, sliced chanterelles (my favorite mushroom), pats of clarified butter, and about 1 Tbsp of white miso
  • Folded over the foil and crimped it together, like a large empanada…
  • Baked it for about 25 minutes
  • Sprinkled yuzu (a japanese citrus) juice over it and let it rest 10 minutes

It smelled delicious, and the fish was pretty good– but the shallots and especially ginger were still fairly raw and strong, and it wasn’t salty enough (and it sat in a pool of butter I drained). I’d give it a C.

The second time through I made a few changes:

  • Minced the shallots and ginger fine, sauteed them in butter for about 5 minutes until they turned golden brown, then put them on top of the fish
  • Used about 4 Tbsp of white miso instead of 1, added a tiny amount of water to turn it into a smoother paste, then rubbed it on both sides of the fish
  • Added black pepper and a bit of salt to the fish as well
  • Baked it for about 18 minutes
  • Added yuzu and served immediately

This time was better, I’d give it an B. I still think more texture and flavor (something more caramelized, a fish marinated for a while, maybe a fish like salmon) would be better.