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Technique Tuesday: How to Supreme Citrus


As committed to a locavore diet as I am, for sanity's sake, a little citrus is a welcome addition at this seemingly endless point in the winter season.  Lemons, oranges, limes, tangerines and just recently, blood oranges, have made their way into salads, dressings, marinades and desserts, and brought some desperately needed sunshine to my own stockpiles of potatoes, squash, and canned vegetables in our cellar.

Frequently, when cooking with citrus, the recipe will require the fruit to be Supremed.  A supreme of citrus is one of the natural sections that has been cut away from the tougher, and sometimes bitter, membrane.  A much lovelier presentation, particularly in salads, it also exposes more of the flesh and juice and allows the ingredients to blend together more fully, without the "outer wrapping" of the chewy membrane.

Note: A very sharp pairing knife will help make this process a lot more successful.



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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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