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Preserved Lemons

Season Nine, Summer 2009

Preserved Lemons

Since summer began we have been sneaking preserved lemons into nearly every meal; the tart pungency adds a lot to our favorite dishes. Traditionally a Moroccan ingredient, their flavor is incredibly versatile. This week learn how to make preserved lemons at home... they have to sit for a month, so you may need to buy a jar now so you can try all of these delicious summer recipes right away!

Tasty Tip

The pickly picquant flavor of Preserved Lemons goes very well with fish and seafood. You can thinly slice them and bake on top of flaky fish in the oven, skewer next to cubed fish for grilled kebabs, or you can do what is pictured here. Add them to a pot with tomatoes, garlic, spicy chicken chorizo or merguez, and some dry white wine. Steam a few dozen clams in the juices and toss with cooked pasta and fresh parsley.

July 28, 2009   |   0 comments
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Recipe

2 ounces gin
2 ounces dry vermouth
1 ounce preserved lemon brine
1 preserved lemon, quartered
Ice
Martini Shaker
2 martini glasses

Combine the gin, vermouth, and preserved lemon brine in a martini shaker with ice.
Cover and shake it up really well.
Place ¼ preserved lemon in each glass and pour over the mixture.
Serve chilled.
Makes enough for two people.

These Dirty Martinis use preserved lemon brine instead of olive brine and are darn good! We like to serve them in Turkish tea glasses, which makes them look a bit more romantic, but you could also serve them in Martini glasses.
Cooking Show Video

Preserved lemons are a popular ingredient in Moroccan cuisine, but they are also a wonderful addition to all sorts of salads, sauces and spreads. Making preserved lemons is easy; all it takes is lemons, salt, a sterilized jar, and a month of waiting!

July 25, 2009   |   1 comments
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Recipe

This is a light tuna salad that omits mayonnaise, but brings in a ton of flavors from the brine of capers and preserved lemon. The trio of coriander, cumin, and paprika make it magical. Use it to stuff avocado halves, in sandwiches, or as a topping for salads.

2 cans of water-packed albacore tuna, drained
1 tablespoon capers + 1 teaspoon brine
1 tablespoon whole grain mustard
1 small preserved lemon, finely minced (about 2 tablespoons)
1 teaspoon preserved lemon brine
3 tablespoons extra virgin olive oil
¼ cup cucumber, small dice
small handful loose parsley, finely chopped
Large pinch ground cumin
Large pinch ground smoked paprika
Large pinch ground coriander

Stir together the capers (bruising them lightly), mustard, preserved lemon, brine juices, and olive oil in a medium sized bowl. Stir in the tuna, cucumbers and parsley, and then mix in the spices.
Makes about 2 cups.

This is a light tuna salad that omits mayonnaise, but brings in a ton of flavors from the brine of capers and preserved lemon. The trio of coriander, cumin, and paprika make it magical. Use it to stuff avocado halves, in sandwiches, or as a topping for salads.
Recipe

The addition of preserved lemons to a classic guacamole gives this dip a surprising kick!

1 preserved lemon, roughly chopped
1 tablespoon lemon brine
2 large hass avocados, pitted
½ lemon, juiced
2 tablespoons cilantro, roughly chopped
1 sprig mint, roughly chopped
Pinch of smoked paprika

Pulse all of the ingredients in a food processor, until all of the ingredients are combined but not completely smooth. Makes about 2 cups.

So, preserved lemons and avocado end up being a match made in heaven; the tangy pungency of the preserved lemons is the perfect compliment to the creaminess of the avocado. This is a dip that people can simply not stop eating... so go ahead, MaROC that guac!