Wednesday, April 3, 2013
Week # 1-Recipe Challenge-Preserved Lemons
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.