- dulce de leche with dried lemon
- pasta with fried lemon
- shrimp scampi with extra extra lemon zest
- lemongrass soap
I went to Soap Stories in First Canadian Place to buy, as one would expect, soap. The guy tried to sell me a nail kit and I told him that I will think about it (i.e. I have no time to do nails). The guy tried to sell me an exfoliating cream and I told him that I will think about it (i.e. I have no time to exfoliate). I imagine soap revenue is not enough to pay for rent in First Canadian Place so upselling is key. I find this kind of sales tactic annoying since I have no intention of buying nail kits and exfoliating creams but gotta give the guy credit for being persistent!
1. Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
2. In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
4. Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
5. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.