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From Serious Eats: New York

Table for Two: Chennai Garden

I've been going to Chennai Garden for a few years now, and I'm so glad to see them get some recognition! Easily my favorite Indian restaurant in NYC. I could go for the lunch buffet and come back at dinner ... mmmmmm ...

Have tried all of the items mentioned here and love them all. The sambar that comes with dosas is also tasty, and they do a really nice yellow dal at lunch. My fiancee's favorite is the matar paneer, which is loaded with fresh curry leaves and is oh so delicious.

politicfool at 11:15AM on 09/04/09

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

This was delicious, we ate it 3 nights in a row. I added red pepper flakes (about 2 tsp) in the first step. I think it might have been slightly improved had I added extra capers and extra parm! Don't make the mistake I did and chop the fresh thyme before stripping the leaves off the stalk...

politicfool at 10:48AM on 08/16/09

From Recipes

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.

politicfool at 7:57PM on 04/25/09

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Recent Comments | Response to Comments

From Serious Eats: New York

Table for Two: Chennai Garden

I've been going to Chennai Garden for a few years now, and I'm so glad to see them get some recognition! Easily my favorite Indian restaurant in NYC. I could go for the lunch buffet and come back at dinner ... mmmmmm ...

Have tried all of the items mentioned here and love them all. The sambar that comes with dosas is also tasty, and they do a really nice yellow dal at lunch. My fiancee's favorite is the matar paneer, which is loaded with fresh curry leaves and is oh so delicious.

politicfool at 11:15AM on 09/04/09

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

This was delicious, we ate it 3 nights in a row. I added red pepper flakes (about 2 tsp) in the first step. I think it might have been slightly improved had I added extra capers and extra parm! Don't make the mistake I did and chop the fresh thyme before stripping the leaves off the stalk...

politicfool at 10:48AM on 08/16/09

From Recipes

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.

politicfool at 7:57PM on 04/25/09

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

I made this last night and it was delicious! I didn't have any thyme, so I used basil instead... yum.

ultraviolet79 at 11:42AM on 08/17/09

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

I made a delish lemony orso just like this to compliment some simple, lightly fried tilapia. My version didn't use the risotto technique, and I finished it with caper brown butter, but it still would be bettered by the addition of cherry tomatoes--great idea! If you want to try a variation, check this out:

http://www.biggirlssmallkitchen.com/2009/01/cooking-for-others-white-wine-fresh.html

Enjoy!

BigGirlPhoebz at 10:35AM on 08/17/09

From Recipes

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!

Meme's Moroccan Salmon with Preserved Lemons and Parsley

Kerry Saretsky at 2:56PM on 08/13/09

From Recipes

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!

tohaveplan at 12:54PM on 08/13/09

From Recipes

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!

Pointy at 1:29PM on 06/02/09

From Recipes

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...

Kerry Saretsky at 11:48PM on 04/30/09

From Recipes

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!

achenglovesfood at 4:49PM on 04/28/09

From Recipes

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!!!

passion4eating at 12:37AM on 04/28/09

From Recipes

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.

kah9932 at 8:58PM on 04/27/09

From Recipes

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..

myrajane at 8:03PM on 04/27/09

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