If you drop enough hints, sometimes your wife might do something extra sweet like start a couple batches of preserved lemons for you. She used this Food in Jars post for the method.
After they finish, I just have to figure out how to eat them!
And a bonus chicken shot for good measure and because apparently the weather forecast isn’t favorable for some time to come.
Oh these are so good. Funny, I just scored a bag of lemons from my brother’s back yard to do the same. Moroccan cuisine uses them, you use the peel, discarding the pulp. You toss it in with the “stew” like Djaj bu Zeitoon Akhdar–chicken with green olives, potatoes…sometimes green beans. I also liked to use the rind diced up and mushed with spices–then rubbed on a whole chicken to be baked. I remember seeing a cocktail recipes too. You might want to add more brine to your jar though, or turn it every day. I’m not an expert here, just looks a little low.
That sounds pretty good. I was thinking something with white beans.
And we think it is low too, though it just got started. We are shaking it everyday but will add more if more liquid isn’t drawn out. I also read you can just add lemon juice if the liquid is low.
Sorry, can’t edit: Djaj bi Zeitoon Akhdar:
http://moroccanfood.about.com/od/maindishes/r/chick_lem_olive.htm
Eat with a crusty loaf of french bread to sop up everything.
OMG do you eat chickens? Sorry if you don’t. Looking at your beautiful hens made me wonder…
We don’t eat chicken, but I am skilled at adapting recipes to be vegetarian!
Might be good in a lentil dish too. Or finely diced into a dressing for a cooked veg type salad, green beans or carrot.
Can’t wait to see what you come up with. I’ve sort of mentally pigeon-holed myself into Moroccan Cuisine for the lemons.
In fact I have found that I learn a lot more about cooking from reading all types of recipes.
i will definitely be making these. there is nothing better than LEMON.
My mom gave me a jar of preserved lemons and they look beautiful, but I have no idea what to do with them! Let me know what you come up with :)
We’ve been going through a lot of recipes for them – mostly moroccan chicken with preserved lemon, which we want to vegetarianize. I also have seen a lot of recipes for a chickpea/pesto pasta with preserved lemons. And many people add bits of preserved lemon to strews or soups that would benefit from an extra zip. Good luck, and let me know what you come up with!
Those lemons are beautiful! I want to make the vegetarian version of that Morrocan dish! Maybe with seitan or tofu with some red lentils? Mmmmm!
Yes, something to that effect. I’ve also seen a lot of chickpea/pesto pastas with preserved lemons in the blogosphere. We’ll find something.
Here is a recipe for my Morrocan lentil stew from my vegan blog
http://goodcleanfood.wordpress.com/2012/02/23/favorite-meals-and-recipes-so-far
The lemons would be beautiful chopped and served over the top with a sprinkle of cilantro on top instead of using the fresh lemon juice!
Ooh, thanks!
Yup. If I come up with a Seitan or Tofu version with olives I will send it your way. May have to do it tonight!!!
Came up with a dish that might be a good use for your lemons if you are interested. I hope you don’t mind that I mentioned your blog in my post! Here it is:
http://goodcleanfood.wordpress.com/2012/03/30/finger-lickin-morrocan-chikn-with-olives-and-lemons-2-ways/
Thanks!
Somer
I used to live in Morocco and my first thought too was chicken with lemon and olives. My second thought was, ‘Oh yeah…I quit eating chicken. And they don’t eat chicken either…’
When you adapt the chicken with lemon and olives to not involve chicken please let me know. I do remember that dish fondly and would love to taste it again…sans dead animal.
We love to vegetarianize unexpected things!
Me too! It’s particularly fun to watch my very meat-and-potatoes husband eat the newly vegetarianized dish and LIKE IT! He’s a big fan of chick pea tiki masala and rutabega shepherds pie.
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From my friend in Australia:
Chickpea Salad with Preserved Lemon, Caramelised Onion, Chilli and Parsley (Stephanie Alexander’s recipe)
2 cups cooked chick peas
2 preserved lemon qurters, flesh scraped off and discarded, rind wiped and finely diced
2 table spoons flat leaf parsley
half teaspoon chilli paste such as harissa
sea salt (optional)
To make the caramelised onion, heat olive oil in a large non-stick frying pan over medium heat. Tip in onion and cook over medium heat, stirring every few minutes until it softens, becomes golden, starts to darken and eventually is a deep golden brown. this may take up to 20 minutes. Scrape onion and all the oil into a bowl and set aside. Exra caramelised onion with its oil can be stored in a screw top jar in the refrigerator for several days.
Put chick peas into a serving bowl. Add preserved lemon, parsley, chilli paste and as much of the caramelised onion as you wish. Mix well and taste for salt; you will probably not need to add any as the preserved lemon is salty. Similarly you probably will not need to add extra olive oil as the onion is oily. Serve at once.
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Harissa is soooo good. Let me see if I can find you a recipe. I love the chili/garlic/caraway/salt flavor: http://allrecipes.com/recipe/tunisian-harissa/
As much as I love siracha, this stuff is better.
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