Saturday, April 13, 2013
I decided to follow this recipe from Chow and see what happens when you actually follow directions.
Well folks-guess what? I would change a few things. If you decide to make it I would add more zest maybe even twice as much and also add a teaspoon of almond extract. The taste from the Amaretto is not quite enough almond flavor for me.
That being said, we really enjoyed this dense, barely sweet, rustic cake with our afternoon coffee.
BTW-the preserved lemons are looking good, happily marinating in their salty sweet juice. A few more weeks and I think they will be ready to sample.....
Wednesday, April 3, 2013
I first tried preserved lemons at North in a short ribs and gnocchi dish. "What is this fabulous lemony, salty/sweet goodness nestled amidst the meat and pasta? " I asked the waiter. He had no clue so he asked the chef and I was told it was a preserved lemon. I have since become somewhat educated on the use of the lemons, particularly in tangines, which is a cooking vessel and a dish that is best known as a meaty stew with vegetables. I read over numerous recipes online trying to gather enough information to just wing it. I decided on a version of Thomas Keller's recipe that uses not only salt but sugar.
So here's what I did.....
Fresh unwaxed lemons
Cut the lemons into thick slices ( or quarter) mix an equal amount of salt and sugar ( I started with 1/4 cup of each) and dip the slices into the mixture. Start layering the slices and as you layer push them down-this will release the juices. The container should be filled with the liquid. If it is not, you can add extra lemon juice. Mine was filled so I didn't have to. Let sit out for 3 days, turning the jar over once in a while. Then put in the fridge for several weeks. In colder climates. I guess you can leave them out in a pantry.
They need to cure so I'll get back to you on how they taste and fare in various dishes.