Key Limes & Kumquats

January 24th, 2007

What’s a girl to do with kumquats and key limes? Let me start by confessing that my primary motivation for these images was my need to finally start learning how to use my new camera (which by the way I purchased in April 2006, but am just now getting around to using … don’t ask, it’s a long story). Anyway, I decided that today would be the day that I at least make an attempt to figure out the basics. I didn’t feel up to cooking, so I opted for photographing, the quickest and easiest thing I could think of (I’m lazy like that sometimes).

After getting the images all set up, I thought how lame it would be to post photos of food ingredients without having used the ingredients in some way. Then I realized that I had not figured out what to do with the kumquats (I only purchased a few of them out of curiosity). Well, after viewing several complicated recipes, most of which required way more work that I was willing to do, I ran across the perfect concoction, which by the way included limes. A nice, practical recipe that is perfect with chicken. Sorry there’s no photo; I couldn’t wait and we ate it all.

Kumquat-Lemongrass Dressing

Source: Epicurious.com
Vegetarian

1 1/2 cups sliced lemongrass* (6 stalks)
1/2 cup fresh lime juice
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tablespoon finely chopped kaffir lime leaves or finely grated lime peel
2 tablespoons vegetable oil
1/2 cup chopped shallots (2 to 3 large)
1/2 cup chopped peeled fresh ginger
1 1/2 cups thinly sliced kumquats, seeded
1 red Thai chile, sliced into thin rounds

Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.

Heat oil in large saucepan over medium heat. Add shallots and ginger; sauté 5 minutes. Add kumquats and lemongrass syrup; simmer 1 minute. Remove from heat. Mix in chile; cool. Season to taste with salt and pepper.

Filed under: Dressings & Sauces, Vegetarian