champagne

Happy Champagne Day! Celebrating With Tapas

Happy Champagne Day!

close up of beer in glass against black background

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We will be celebrating Champagne Day all weekend! Our celebration began last evening as we enjoyed tapas with wine pairing at Rockfish Restaurant in the Grandin Village, Roanoke, Virginia. Every third Thursday of the month they offer a flight of tapas paired with a wine flight. https://www.rockfishfood.com/. The theme last evening was Italy.

Our evening commenced with a glass of bubbly at home…

(Photograph by megapixie.com)

Then on to Rockfish…Our first tapa was Gouda, caramelized onion and spiced apple.  This tapa would be easy to recreate at home. It was served with Prosecco di Valdobbiadene.

Italian Tapas

Oyster Rockfish, fried with arugula puree, fennel apple slaw.

Tapas were originally designed to place “on top” of the wine glass to keep away flies.  The Oyster Rockfish was paired with Broglia Gavi La Meirana. This lovely white wine is like “Pinot Grigio” on steroids.  It has a lively lemon lime acidity that is a perfect pairing with seafood.

Swedish style meatball paired with Montevento Montepulciano. The rich berry jam notes in this wine complemented the tangy tomato flavors in the meatball sauce.

My favorite tapa of the evening was the Duck Pastrami, bourbon mustard and pickled onion.  Paired with Langhe  Nebbiolo.

After devouring the tapas we were still a bit peckish, so we ordered a cheese plate that was accompanied by delicious Rockfish flatbread crackers.

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National Champagne Day ~ August 4, 2018 ~ Insanely Good Reasons To Have Cold Champagne In Your Refrigerator

August 4, 2018 is National Champagne Day!

chocolate close up cookies delicious

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It’s also National Chocolate Chip Cookie Day ~ Can it get any better than that?!  

I’ve noticed August 4 has been mentioned on the internet as “National Champagne Day” but I have no idea why…of course I think every day should be National Champagne Day and I don’t want to wait to celebrate so on we go!!!

This article originally appeared on TablogUS.com:

10 Insanely Good Reasons To Always Have A Cold Bottle Of Champagne In Your Refrigerator *

When was the last time you popped the cork of a champagne bottle? Most likely it was for a special occasion..a wedding, graduation, ringing in the New Year?

But why wait to celebrate?!

There have been many wise men and women who have advised whole-heartedly that we drink champagne every day:

sea sunset beach couple

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“In a perfect world, everyone would have a glass of Champagne every evening.”

~ Willie Gluckstern, author “The Wine Avenger”

“Three be the things I shall never attain: envy, content and sufficient champagne.”
~ Dorothy Parker American poet and short story writer

Napoleon Bonaparte said, ” I drink Champagne when I win, to celebrate…and I drink Champagne when I lose, to console myself.”  Having a cold bottle of champagne in your refrigerator (or 2, or 3) is always good for a celebration and will lift your spirits during more dismal times. So pop a cork and enjoy these 10 insanely good reasons to keep a stock of cold bubbly on hand:

  1. As Charles Dickens said, “Champagne is one of the elegant extras in life.”  With champagne chilling in your fridge you will be ready at a moment’s notice to celebrate anything and everything…

Champagne =Celebration!

Just the sound of the “Pop!” of a champagne cork sends a message to your brain ~ it’s time to party!  Once reserved only for royalty and the upper crust of society, now everyone can enjoy this celebratory drink because…

champagne does not have to be expensive to be an enjoyable aperitif.  Trending now…more inexpensive pairings…champagne and pizza, scrambled eggs and champagne…but if you  pop some Beluga caviar on top of either one then you’ve got a pricey snack!

The best way to find delicious champagne that will fit your budget is to get to know your local wine merchant. That’s the guy who owns the local wine store that’s been in the business forever and you can trust.  Visit his store often and he will steer you in the right direction because…

  1. …he knows that champagne will not disappoint.  A glass of champagne makes guests feel special.  Before venturing out to dinner with friends, invite them over for a champagne toast and serve a little toast because…

champagne pairs with caviar which should be served with little toast points or blinis. And it pairs equally as well with simple potato chips which Marilyn Monroe loved in the movie The Seven Year Itch (“Hey, did you ever try dunking a potato chip in Champagne. It’s real crazy!” Marilyn Monroe in The Seven Year Itch ~1955) because…

  1. Marilyn knew that champagne is a good conversation starter which is helpful on a date or evening out when you don’t know your company very well.  Most everyone has an opinion about champagne whether they love it or not and most everyone has a champagne experience to share because…
  2. this fanciful beverage will tickle your nose with 100 million bubbles in each 3.4 ounce glass and…
  3. serving champagne can be classy without being pretentious…or go ahead and be pretentious by serving a magnum (equals 2 standard bottles) or jeroboam (equals 4 standard bottles) or cutesy by serving a huitième (equals 1/8th standard bottle) with a straw because…
  4. your good crystal is gathering dust in the china cabinet and you really need an excuse to use your Waterford crystal flutes and…
  5. they will look so beautiful filled with rosé champagne ~ which is perfect for Valentine’s Day or any other day you want to say “I love you” because…
  6. if for no other reason, as you are running out the door to a party, champagne makes a wonderful last-minute hostess gift.  Or when you arrive home to crawl into an inviting bubble bath, take it literally, just like Marilyn Monroe and sip on a cold glass of bubbly while soaking in a bathtub filled with the contents of 350 bottles of champagne!

Pop your cork with these bubbly recommendations (all champagnes listed here are non-vintage unless otherwise noted and prices are approximate and listed in USD):

for a toast…Veuve-Clicquot~ renowned “yellow” label is instantly recognized as fine bubbles worthy of a special toast to friends and family. Tasting notes:  Fine bubbles with an elegant mousse. Citrus notes with flavors of pear, toasty brioche ($65)

http://www.veuve-clicquot.com/

for a good value

  1. Besserat de Bellefon Cuvee des Moines Brut. Tasting notes: Fine, consistent bubbles in the glass. White peaches a touch of earthiness with hazelnut undertones. http://besseratdebellefon.com/en
  2. Charles de Cazanova Brut. Tasting notes: Toasted brioche, gala apple, lemon zest, graphite and ginger with a hint of honey. ($35 – $45 range) http://www.champagnedecazanove.com/uk/home/index.php

for fancy bubbles to pair with simple potato chips…  2006 Perrier-Jouet Fleur de Champagne Brut Cuvee Belle Epoque 2006.  Fabulous bubbles in a hand-painted bottle.  Princess Grace of Monaco declared Perrier-Jouet Fleur de Champagne with the iconic anemone to be her favorite champagne.  Tasting notes: Delicate and beautiful with aromas of white fruits – white peach, pear and lemon with a hint of pineapple.  give way to hints of pineapple. Notes of rich marzipan, nuts and buttered toast. Balanced in silkiness with a long fine finish. ($150.00)

http://www.perrier-jouet.com/

for a prestigious presentation…Piper Heidsick Brut magnum. 1 million bubbles in a flute of champagne equates to 12 million bubbles in this magnum bottle (magnum = 2 standard bottles = 12 flutes of champagne). Tasting notes:  Rich and rounded, creamy mousse, citrus notes with butter and caramel.  ($80)

http://piper-heidsieck.com/en/

for your love on Valentine’s Day…rosé champagne… Cuvée Rosé Laurent-Perrier ~ beautiful salmon pink color, soft bead, fresh berry on the nose. ($70)

http://www.laurent-perrier.com/en/

Veuve Clicquot Rosé. Tasting notes: silky on the tongue, beautiful fine bubbles, lively black cherry and raspberry fruit and rich brioche. ($70)

Piper-Heidsieck Rosé SauvageTasting notes:  Fine, satiny bubbles, this vibrant, deep-hued rosé layers rich accents of lightly buttered toast and walnut with lively flavors of raspberry puree, wild cherry, blood orange zest and ginger.

“I wish I’d drunk more Champagne.”
The dying words of LORD KEYNES

Santé!

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*TablogUS.com, February 5, 2016

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A Visit With Gloria Smiley ~ Food Stylist Extraordinaire

Atlanta Gloria

I felt like I won the lottery when my friend Kate asked me to join her on a trip to Atlanta, Georgia to attend a cooking class taught by Gloria Smiley.

Gloria is an independent food stylist for print and film.  She has taken classes at Cordon Bleu and LaVarenne in Paris and with Lydie Marshall in Nyons, France.  Some of her most memorable clients include Julia Child,  Jean George Vongerichten and Daniel Boulud.  She is also a member of Les Dames d’Escoffier, IACP and AIWF.

 We were very excited to take a fish and shellfish cooking class taught by Gloria at the Cook’s Warehouse in Atlanta.  Gloria was warmhearted and welcoming as she shared tips about how to make sure we purchase fish and shellfish that is fresh and delicious.  Then we rolled up our sleeves and joined her into the kitchen to prepare some of her prize recipes including:

Scallops Baumaniere with Vegetables

Red Snapper with Creme Fraiche, Capers and Lemon

Fried Butterfly Shrimp with Roasted Salt and Pepper and Spicy Soy Dipping Sauce

Seared Swordfish with Lemon Garlic Cream

Red Snapper with Creme Fraiche, Capers and Lemon

Red Snapper! Fresh! Fresh! Fresh!

Here’s Gloria’s recipe for Red Snapper with Creme Fraiche, Capers and Lemon ~ my favorite recipe from her cooking class…

This preparation is good with any mild white fish. The recipe is adapted from Ina Garten.

Yield: 4 servings

Ingredients:

4 six-ounce red snapper fillets without skin

Salt and freshly ground black pepper

8 ounces creme fraiche

3 tablespoons whole grain Dijon mustard

1 tablespoon Dijon mustard without grains

2 tablespoons shallots

2 teaspoons capers, packed in salt, rinsed and dried

1 lemon, thinly sliced

Optional:  1/2 cup panko crumbs, toasted

Directions: 

  1. Preheat oven to 450 degrees Fahrenheit.
  2. On a USA pan (coated with silicone) or on a sheet pan lined with parchment paper, place the fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
  3. Combine the creme fraiche, two mustards, shallots, capers, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.  Spread the sauce evenly  over the fish fillets making sure the fish is entirely covered.  (This can be done an hour or so in advance of cooking and placed in refrigerator.)  Put lemon slices on op of the fish in decorative pattern.
  4. Place pan in preheated oven and bake for 10 to 15 minutes, depending on thickness of fillets or until they are barely done.  A thermometer should read 135 degrees – no higher.  It is important not to overcook the fish.
  5. Sprinkle with toasted Panko crumbs, if you like – adds a nice bit of crunch – Serve fillets hot or at room temperature with the sauce from the pan spooned on top.

Gloria’s tips for cooking fish:

  1.  Get everything in the recipe ready before cooking the fish so that the process moves quickly once the cooking begins.
  2. Heat a dry pan then put a little oil in it, then put the fish in the pan. It will stick but the fish surface will caramelize and then you can easily turn it over in the pan.
  3. After filleting fish, make your own fish stock ~ it freezes very well.
  4. After marinating fish or meat, pat it dry with paper towels.  The dry surface will encourage browning.  Browning gives the food another layer of flavor.  If food is touching in the pan (such as scallops), they won’t brown where they are touching, so keep them apart in the pan.

That’s me on the left, Gloria Smiley in the center and Kate on the right.

Gloria explained to the class that cooking classes at the Cook’s Warehouse are a very good way to discover the type of knife you like best since we used several types of knives that evening.  She also shared a superstition about knives with us: “Don’t give knives as gifts because it severs the relationship.”

Scallops Baumaniere With Vegetables

The scallops were so pretty as they simmered in Noilly Prat Vermouth under the watchful eye of my friend Kate. Gloria loves this recipe. The first time she had Scallops Baumaniere With Vegetables was in Provence, France, such a delectable memory. 

A hint: purchase “dry” sea scallops.   Wet scallops are shucked and placed directly into a container filled with cold water to help preserve them for a longer period of time.  These scallops absorb water and plump up, giving them a less pure flavor and a tougher texture.  After Dry scallops are shucked  they go into a dry container with no water or preservatives. Their flavor is  concentrated and fresh.

…and may I suggest a little bubbly to enjoy with the seafood…

Champagne Pierre De Bry Brut Reserve

Primarily pinot noir grapes with a splash of chardonnay. Elegant and sophisticated.  Notes of golden apple, apricot, lightly toasted bread and lemon curd. Does not skimp on the bubbles! Perfect pairing for the Fried Butterfly Shrimp with Spicy Soy Dipping Sauce that we learned how to make in Gloria Smiley’s class.

After class we shopped in the Cook’s Warehouse. I bought some of these fish spatulas, just the right size to turn fish fillets.

I continued my seafood extravaganza when I returned home…this appetizer shrimp recipe has just the right amount of spicy kick. So easy to prepare…ready in minutes!

Giada’s Spicy Shrimp

Calabrian Shrimp

Giada De Laurentiis recipe for Spicy Shrimp was in the Sunday, April 8, 2018 issue of Parade Magazine. I knew as soon as I opened the oven door that it was going to be delicious because the aroma wafting from my oven was fantastic!

Preheat oven to 425 degrees Fahrenheit.  In a medium bowl, whisk together 1/2 cup freshly grated Parmesan-Reggiano cheese, 2 tablespoons olive oil, 2 teaspoons Calabrian chile paste or red pepper flakes, 1 teaspoon grated lemon zest, 1/4 teaspoon dried oregano and 1/4 teaspoon kosher salt.  Add one pound large shrimp, peeled and deveined (tails intact), toss to coat.  Marinate 10 minutes at room temperature. Spread shrimp evenly on a rimmed baking sheet.  Bake 8-10 minutes or until shrimp are pink and opaque all the way through. Sprinkle with 1 tablespoon lemon juice and 1 tablespoon chopped fresh basil.  Serve with lemon wedges.  Serves 4 – 6.

And to serve with the spicy shrimp…Paul Goerg Blanc de Blancs Champagne. 100% chardonnay grapes.  Brilliant pale yellow with a fine, persistent mousse.  Delightfully fresh, citrus, orchard fruit and brioche fill the glass.  $40 range. The perfect aperitif, wonderful choice to serve with seafood.

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Kumquat Champagne Cocktail With Candied Kumquat Garnish

Kumquats may look like miniature oranges but make no mistake they are very different…

Kumquats have an edible rind which is tender and sweet.  Oranges have inedible rinds.

Kumquat flesh is dry and very tart.  The flesh of an orange is sweet with a bit of tartness.

Kumquats are more expensive than oranges. I paid $6.99 for 12 ounces. Oranges would have costed me 99 cents for a pound.

Both kumquats and oranges are rich in vitamin C.  Both fruits have seeds.

For sweet cocktail lovers please note…this cocktail is NOT SWEET!  It has the tartness of kumquat with just a hint of sweet and lots of fun bubbles.

Kumquat Champagne Cocktail

This recipe is from Epicurious.com.

Serves 4

INGREDIENTS

1 1/4 cups thinly sliced kumquats

1/3 cup Grand Marnier or other orange liqueur

1/4 cup sugar

1 750-ml bottle brut Champagne, well chilled (I used sparkling wine for this recipe since I rarely use true champagne to make cocktails.)

PREPARATION

    1. Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
    2. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Garnish with candied kumquats.  (I saved the kumquats from the cocktail kumquat syrup to make the candied kumquats.)

Candied Kumquats

12 ounces sliced kumquats

1 cup sugar

1 cup water

Place water and sugar in a saucepan. Stir to combine.  Heat to boiling and then reduce heat to a simmer. Add kumquat slices and stir to coat the slices with sugar water.  Simmer over medium-low heat for 20 minutes.  Remove from heat and cool.

I also served the candied kumquats with Roasted Pork Loin finished with Oliveto Olive Wood Smoked Olive Oil…divine!   So easy, I just put a small pork loin in a baking pan, drizzled it with some of the wood smoked olive oil (gives the pork a little hint of smokey flavor)and sprinkled it with Cavender’s Greek Seasoning.  Baked in pre-heated 350 degree oven for 40 minutes.   After I took it out of the oven I drizzled it with some more of the smoked olive oil and served each portion of pork with a spoonful of the candied kumquats.

 

I always love the signs outside our local wine shop Mr. Bill’s Wine Cellar…

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Champagne And Beef Tenderloin…Yes Please!

Give me books, French wine, fruit, fine weather, and a little music played out of doors by someone I do not know…

                                                                                                                                                                 ~ John Keats

I love champagne and I love beef tenderloin, but up until now I did not pair the two.  Recently I was happy to find that Philippe Fourrier Rosé pairs extraordinarily well with beef tenderloin. Since it is made of 90 percent pinot noir grapes (and 10 percent chardonnay grapes), with notes of red cherry and juicy raspberry,  it can stand up to the bold flavors of the beef.

Champagne Moussé Fils 

Blanc De Noirs Noire Reserve

This lovely champagne is primarily made from Pinot Meunier grapes.  80% pinot meunier, 16% pinot noir and 4% chardonnay.  With notes of black currant, brioche and lemon curd and a long sustained finish, this champagne is a wonderful compliment to beef tenderloin.

Thinking about delightful pairings…my bubbly friend Mary Ellen gave me some festive shot glasses.  I filled them with a lobster salad served with a chilled cocktail fork so that guests could get every last piece of yummy lobster out of the glass.  Frozen lobster meat (for us locals it is available at Tanglewood Kroger) is perfect for this salad recipe. Chop the lobster meat and mix with a little sour cream, mayonnaise, lemon juice, Old Bay Seasoning and chopped fresh dill. Don’t add too much of any of the creamy ingredients ~ remember you can always add more but you can’t take any out once it’s mixed in.  Chill and serve icy cold.  (Put shot glasses and cocktail forks in the freezer to chill before service.)

We paired the lobster salad appetizer with Laurent Perrier Rosé.  The mid-March snow on my flowering quince tree made the perfect perch for our rosé champagne bottle. 100 percent Pinot Noir grapes.  Notes of strawberry, hazelnut and brioche. We call this champagne “Easter Wine” because a bubbly friend of ours told us that her mother always wanted a “pink wine” to match her dining room drapes for Easter dinner.  $76 range.

My bubbly sister-in-law Gwen sent me this…“My doctor told me that because of my age I should install a bar in my shower…done!”

 I recently found some Roka Cheese Crispies at a local store ~ some of my favorite “Cheesie Poofs” as I call them. I bought 40 boxes!

On Sunday, this little critter, Ziggy, somehow got out of our front door (he is an indoor cat) and was out “catting around the neighborhood” all day. We looked everywhere and said lots of prayers, especially with a snowstorm on it’s way and finally around 5 o’clock that evening he came walking up on our back deck. We were so happy to see him!  He ate a big dinner and fell asleep in front of the fire.

 

Ziggy’s brother Artie Shaw was so happy to see him!

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Enjoy Special Club Champagne With Chili-Lime Crab Salad

One of my favorite Spring recipes by Sue Zemanick, Food and Wine Magazine (with a few little twists that I enjoy with this salad).

I chill appetizer bowls and appetizer forks in the freezer for serving this salad.

Chile-Lime Crab Salad With Tomato And Avacado

4 servings

5 tablespoons fresh lime juice

2 1/2 tablespoons vegetable oil

2 1/2 tablespoons extra-virgin olive oil

1 tablespoon very finely chopped jalapeno

1 tablespoon chopped cilantro, plus cilantro leaves for garnish

1/2 tablespoon honey

1/2 teaspoon minced garlic

salt and freshly ground black pepper (I substitute the black pepper with ground pink peppercorns for an extra kick)

1/2 pound lump crabmeat, picked over

1 1/2 Hass avocados, diced (1/2 inch)

1/3 cup minced red onion

1 large heirloom tomato , cut into four 1/2-inch-thick slices (if tomatoes are not in season I omit the tomatoes)

Tortilla chips, for serving (I substitute lime tortilla chips)

I add these two garnishes for the top of the salad ~ 1/2 cup cooked fresh corn kernels off the cob and 1/3 cup finely diced red radishes.

  1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.  Season with salt and pepper (a good grind of pink peppercorns).
  2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing.
  3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro.   Garnish with fresh corn kernels, finely diced radishes. Drizzle the remaining dressing on top and serve with lime tortilla chips.

A fabulous pairing with the Chili-Lime Crab Salad ~

2011 Roland Special Club Blanc de Blancs Champagne

I purchased this lovely champagne locally at Tinnell’s Finer Foods, Roanoke, Virginia.  tinnells.com  It is also available on-line.

100% Chardonnay grapes.   One of the consummate symbols of quality in Champagne, the “Special Club” label is allowed only on the best wines from top vintages if they pass muster after a series of blind tastings and all the other producer-members of “The Club”  (an elite group of growers formed in 1971) unanimously agree. Roland Champion’s 2011 Special Club Blanc des Blancs earned that distinction. $65 range.  Beautifully balanced and buttery with lovely bubbles.  Excellent with lobster and crabmeat.

Information about the “Special Club” from timelesswines.com:

To be a member of this Club, Champagne producers have to elaborate their Cuvées in their own facility, meaning the pressing, bottling, ridding, disgorging, etc., have to be done at the domaine/estate. Then, only the Recoltants-Manipulants are accepted. Everybody has to respect the Club’s rules to ensure the quality. These rules include: * Only vintages * Two tastings to control the quality: the first one after the blending, when the wine is still “Vin Clair” (juice) and another after the 3 years (or more) of ageing “sur lattes”. There are 26 members, each of whom can produce his Special Club with his own techniques: * blending or “monocru” (only one grape variety) * “blanc de blancs” or “blanc de noirs”; ageing from 3 to 10 years, brut or extra-brut. 4 year ageing minimum Strict selection of plots only made out of our old vineyards.

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Celebrating Dining In Cookbook With Taittinger Champagne

Tattinger champagne

Taittinger Champagne ~ lush and silky, notes of ripe pear and a touch of citrus, freshly-baked brioche with lots of tiny bubbles bouncing around the flute.

I recently entered a contest sponsored by Taittinger Champagne and I won this lovely cookbook, personally signed by the author.

Here’s Alison Roman’s bio from her book:  …the author of Dining In, is a contributor at Bon  Appétit magazine.  Formerly the Senior Food Editor at Bon  Appétit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe, and Lucky Peach. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince.  A native of Los Angeles, she lives in Brooklyn.

In her new cookbook Alison Ramon encourages us to cook at home with recipes that are fun and fresh.  “…for me there is nothing more special or satisfying than cooking for your friends, family, lovers, or, perhaps most important yourself.” And she loves going to the grocery store (one of my favorite places on this planet!) The first recipe I made out of her cookbook was this delicious salad, using as many fresh herbs as I can find this time of year. It reminds me that Spring is right around the corner!

Vinegared Romaine with Sour Cream, Bacon and Herbs…thick cut smoked bacon, crisp green romaine lettuce, fresh herbs…parsley, cilantro, tarragon, and/or dill…drizzled with olive oil and sprinkled with flaky sea salt.

Dear Readers, what is your favorite cookbook? I would love to hear from you…

“Now and then it is a joy to have one’s table red with wine and roses.”                                                                                                                            ~ Oscar Wilde

lemon

My bubbly sister-in-law Gwen sent me this delightful idea.  I put some “grated lemon” in my hot tea this morning and it is absolutely delicious!  I plan to keep grated lemon in my freezer from now on.

Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.
Sprinkle  it to your vegetable salad, ice cream, soup,  cereals, noodles, spaghetti sauce, rice, sushi,  fish dishes, whisky… the list is  endless.
All  of the foods will unexpectedly have a wonderful  taste, something that you may have never tasted  before.  Most likely, you only think of  lemon juice and vitamin C. noodles.
What’s  the major advantage of using the whole lemon  other than preventing waste and adding new taste  to your dishes?
Well,  you see lemon peels contain as much as 5 to 10  times more vitamins than the lemon juice  itself.  And yes, that’s what you’ve been  wasting.
But  from now on, by following this simple procedure  of freezing the whole lemon, then grating it on  top of your dishes, you can consume all of those  nutrients and get even healthier.  

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