Wednesday, July 26, 2006
more with the meyer lemons.
i've been procrastinating over doing anything with the meyer lemon bounty; not so my friend, merry, who so kindly gave me a jar of preserved meyer lemons from the same crop. i don't recall what recipe she used, although, i think it might've been one from marcella hazan, or paula wolfert. i'm hazarding to guess it might be this recipe from ms. wolfert's book,"slow mediterranean kitchen", as she said i could use them after a week (which i haven't, but i will).
preserved lemons are a staple ingredient found in moroccan, tunisian, and algerian cooking, and usually it takes a few weeks before they are ready to be used; however, once preserved, you can keep them almost indefinitely. that is, if you don't use them all up.
here are some recipes to get you started:
yoony's zucchini couscous with chicken, preserved meyer lemon and harissa
suzanne goin's snapper with green rice and cucumbers in creme fraiche, as documented in grant's blog, well fed
jules' take on claudia roden's sweet potato and preserved lemon salad
elise's moroccan chicken with olives and lemons
or emily's version, or perhaps june's version :)