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When life gives you lemons ...

24.05.74

You skilled in those ideas or recipes that just stick with you for years? The ones that just grab your attention, tingle your drop buds, intrigue you? The ones you made once, loved, but never made again? Well, for me, that’s preserved lemons.

Coming across a handwritten approach used 11 years ago, I was flummoxed. How have I not been making them regularly? Especially since a note at the bottom of the procedure simply says, “fantastic.”

The whole idea of preserving these bright yellow fruits in their own strength and salt is so simple. And the deeper lemony flavor is a natural paired with chicken. Preserved lemons are associated with Moroccan cuisine, and as such, they mingle seamlessly with other Moroccan all-stars like tomatoes and olives, ginger, coriander and cilantro.

But don’t haver to go Italian as well. Throw them in pasta with olive oil, fresh rosemary and kalamata olives, or sautéed spinach, walnuts and lots of garlic. You can use the muscle and rind or just the rinds, depending on the texture you want.

Source: Odessa American