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Cook the Book: 'Beyond the Great Wall'
Travelling in Sweeden and Norway with my grandmother when I was about 10. She forced me to eat more adventurously...somehow I think that trip was when I started to love seafood.
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The Secret Ingredient: Preserved Lemons
Great post! I'm so excited to do some test cooking with the preserved lemons :)
Cook the Book: 'Beyond the Great Wall'
Travelling in Sweeden and Norway with my grandmother when I was about 10. She forced me to eat more adventurously...somehow I think that trip was when I started to love seafood.
The Secret Ingredient: Preserved Lemons
I am thrilled that you and your husband loved the chicken! I made a salmon recipe, like my Meme's, that uses the preserved lemons for a show over on Kitchen Caravan. That will add another recipe to your arsenal... Hope you like it!
The Secret Ingredient: Preserved Lemons
OMG the Preserved Lemon Citrus Chicken with Chervil Gremolata was a fantastic recipe! I made preserved lemmons a couple months ago and only have a couple recipes to use them in. My hubby asked that I find more. I actually couldn't find Chervil so I had to sub parsley and I served over Risotto since it didn't seem absolutely necessary to put over cous cous. Hubby has asked that I make this on a regular basis. I have to agree- just incredible!
The Secret Ingredient: Preserved Lemons
Yesterday was lemon preserving day. I packed two large jars full of lemons, sea salt and lemon juice and am impatiently awaiting their transformation in about 3 weeks....
Preserved lemon semi-freddo? How fantastic is that!
Oh Kerry, you bring on the sun!
The Secret Ingredient: Preserved Lemons
@politicfool: I am so thrilled that you enjoyed it! Please let me know how the others come out with your Fairway lemons...
@kah9932: Thank you so much for all the preserving tips...invaluable!
I am so glad you all are trying the lemons! Keep the comments coming...
The Secret Ingredient: Preserved Lemons
I was just in a spice market down the street from me this weekend, saw the preserved lemons and didn't buy them because I wasn't sure what to do with them. I've been obsessed with Moroccan food lately and am so happy to have stumbled across this post.
I'm running back immediately to buy those lemons!
THANK YOU!
The Secret Ingredient: Preserved Lemons
oh my gosh, my mouth is watering. I now realize that I need to preserve some lemons this week. All those recipes sound absolutely divine!!!
The Secret Ingredient: Preserved Lemons
First off many, many thanks for the recipies.
I have been making my own perserved lemons for I'm guessing at lease 10 years. One important thing to note is that you have to find lemons that are NOT waxed, believe me they can make quite a mess. I also make two types, one is just plain lemons packed in salt and lemon juice. The other (for reasons I no longer remember) I call Sofie it has the lemons, salt, Lemon juice with the addition of Grains of paradise, cardamon seeds, corriander and Cinnamon bark. I usually turn the jars every 10 days throughout the process. Also in cooking I just add half the salt and use let the lemons add the addition salt. Also in cooking I only use the skin and not the membrane.
The Secret Ingredient: Preserved Lemons
shipwreck: candied lemon peel.. you were partially right.. slice your lemons really thin but thick enough to have the pulp still attached. make a simple syrup of 1 cup water to 1 cup sugar, bring to a boil and add your lemon slices a few at a time so as not to crowd your pot. bring to a boil again and simmer them for 5-7 minutes. take them out and drain them on a cooling rack, then place them on a parchment lined baking sheet. Once you have them all simmered and placed on the baking sheet, place the sheet in an oven at 175 and leave them there for 12 hours or over night. store in an air tight, moisture proof container. use as needed. One thing you'll notice is that the pulp will have fallen away after the rings are boiled. I have done mine on a dehydrator but it took longer than the oven method. The left over syrup is great as a sweetner for iced or hot tea or any thing else that you would sweeten with a bit of lemon and sugar. Just keep the syurp in the refridgerator, it thickens as it cools..
The Secret Ingredient: Preserved Lemons
Kerry, I just made your chicken the other day and it was delicious! Not being able to find chervil, I substituted equal parts tarragon and parsley. I was able to get a whole jar of preserved lemons at Fairway (uptown) so I look forward to using the rest of them to make some of your other recipes.
The Secret Ingredient: Preserved Lemons
I tried to preserve with sugar some meyers lemons from my tree as it produces huge amounts of lemons year-round here in So. California. I packed them in sugar in a large jar and it was a disaster I had no idea how to do it and have been looking for a recipe or the procedure for some time. I know I did something wrong probably my entire approach. I sliced them thin and layered them with sugar in the jar, Boy did I miss a step! I wanted a candied lemon with rind for some recipes I was working on but all I ended up with was syrupy glop NOT my goal.
The Secret Ingredient: Preserved Lemons
@myrajane: You are so welcome! I can't believe the same thing happened to you. I'm glad we both came to the discovery...
The Secret Ingredient: Preserved Lemons
Thank you, thank you, thank you!! Having lived in Sidi Silamane, Morocco when I was younger, the house keeper would always make something spectacular for dinner. I was old and curious enough to follow when she cooke, absorbing everything I could to memory. But when I got older and tried to replicate her dishes, they were just missing...something. I have since found out that 'something' was the perserved lemons that she would sneak in when I wasn't looking. A coworker gave me her recipe for Moroccan chicken and the preserved lemons to go in it. When she told me what they were and how to make them I went into over drive; it was the 'something' I was missing. Luckily for me my neighbor has a rather prolific meyer lemon tree and has graciously given me all that I could take; basically what he couldn't use. Needless to say, I now have jars of lemons preserved in addition to zested, juiced, baked, candied, dried, canned, frozen and yes marmalade as well as any other thing I could think of to do with them and still have a bushel remaining. Thank you for sharing your recipes, the semifreddo and wafers sound divine and will be a great additions to my favorites list. Again thank you..
The Secret Ingredient: Preserved Lemons
@prunesaregood: I looked online and I found summaries of Claudia Roden's methods. For everyone else, the basic method for preserving lemons is the cut them in quarters, but not all the way through--basically exposing more of them to the salt. Pack them each with a tablespoon or so of salt and put them in a jar. Then cover with lemon juice, and let sit for about 6 weeks. I worry that with the short method, where you boil them in brine, you won't have the skin be quite so tender and mellow, but I haven't tried that method.
@dinosara--I have never had a "pickled lemon" so I can't be entirely sure. I have seen some recipes for preserved lemons that call for some oil, but it is mostly just a tablespoon or 2. So these do sound different, and I agree with dmarina. My fear would be that they would taste too pick-ly for the semifreddo.
@Junie: Thanks! Meme's life has always been the one story I promise myself someday I'll write, because it's like a movie. I don't think they make glamor and romance and danger quite like they used to.
@cybercita: Thanks!
The Secret Ingredient: Preserved Lemons
kerry, do you live in new york? you can buy them at kalustyan.
The Secret Ingredient: Preserved Lemons
pickled lemons are not the same as preserved. preserved are simply salt-packed with spices. no one should buy them! they're so easy to make!!!!!
Cook the Book: 'Beyond the Great Wall'
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Cook the Book: 'Beyond the Great Wall'
Five years ago I had the opportunity to travel to Thailand. While there I got to eat stir fried ants. It sounds gross but the ants didn't really have much taste to them (they were kinda lemon-y). I also had the chance to eat street food, mmmm... pad thai, so good.
Cook the Book: 'Beyond the Great Wall'
On my trip to Beijing I tried fried milk and it was quite tasty.
Cook the Book: 'Beyond the Great Wall'
Had an amazing goat cheese and tomato tart in Paris. Also tried escargot for the first time. Quite good.
Cook the Book: 'Beyond the Great Wall'
We tried camel in Tunisia, Africa.
Cook the Book: 'Beyond the Great Wall'
The Lake District in Great Britain. We hiked the fog shrouded hills from Farmhouse and/or pub to the next one on our itinerary.
Cook the Book: 'Beyond the Great Wall'
My husband and I traveled to South Africa on our honeymoon. We ate and drank ourselves sick over three weeks, but I think the most memorable meal was at this fish and chips shack right on the ocean. It had it's own pier, and we watched the boats bringing in the catch while we ate. Had a wonderful meal of fried hake with delicious Windhoek beer from Namibia. I'd go back right now if I could...
Cook the Book: 'Beyond the Great Wall'
Just food from a street vendor in the Bahamas.
Cook the Book: 'Beyond the Great Wall'
Going back to my native Grenada. garrettsambo@aol.com
Cook the Book: 'Beyond the Great Wall'
We visited Mexico last year and had a wonderful time. Got to eat some super mex food. Had super appetizer at one place called empanadas
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Great post! I'm so excited to do some test cooking with the preserved lemons :)