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Tag: Preserved Lemon

Preserved Lemons

Preserved Lemons

1 T. kosher salt
1/2 tsp. saffron threads, crushed
2 C. thinly sliced lemon (about 3 lemons)
1/4 C. fresh lemon juice
1 T. olive oil

Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-C. glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard C., or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container. Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.

Yield: 1 C.
Serving size: 1 T.
Calories: 11

Lentil Soup with Preserved Lemons

Lentil Soup with Preserved Lemons

1 T. olive oil (15 ml)

2 whole chicken legs, halved

4 medium red potatoes, skin on, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

2 cloves garlic, minced

1 1/2 T. minced ginger (22 ml)

1/2 C. white wine (60 ml)

6 C. chicken stock (1125 ml)

Coarse salt and freshly cracked pepper, to taste

1/2 C. red lentils (125 ml)

1 cinnamon stick

1/3 C. chopped dried figs (175 ml)

1/4 C. chopped cilantro (60 ml)

 lentil-preservedlemon-soup-0168-2

Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.  Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.

 

 

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Asparagus with Preserved Lemons

Asparagus with Preserved Lemons

4 lb. asparagus, trimmed

4 T. extra-virgin olive oil

2 T. fresh lemon juice

Salt and pepper

2 preserved lemons

 

Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.

 

 

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Mechoui

Mechoui

1 four-lb. leg of lamb, trimmed of fat

2 garlic cloves, sliced into thin slivers

1/4 C. Preserved Lemons pulp

2 T. extra-virgin olive oil

1 tsp. ground cumin

8 celery stalks, cut into 2-inch pieces

Freshly ground pepper to taste

Fresh mint leaves

Cumin

Salt for serving

 MECHOUi

Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside.   In a medium bowl, blend the lemon pulp, olive oil, and cumin. With your fingers, spread the paste over the leg of lamb. Completely cover the bottom of a large baking dish with the celery. Set the lamb on top. Sprinkle with pepper.  Insert a meat thermometer into the leg of lamb, taking care it doesn’t come into contact with bone or fat. Bake on the center rack until a crust forms, 12 to 15 minutes. Reduce the heat to 350 degrees F. Continue baking until the thermometer registers 165 degrees to 175 degrees F, 1-1/2 to 1-3/4 hours.   Remove the lamb from the oven and let stand for 10 to 15 minutes before slicing. To serve, place the lamb slices on a bed of mint leaves. Surround with the braised celery. Serve the pan juices in a separate bowl. Place saucers filled with cumin and salt around the table for dipping.

 

 

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Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

6 C. water

2 C. white vinegar

1 small onion, quartered

1 bay leaf

2 T. black peppercorns

1/2 lemon, cut up

3 parsley stems

2 T. salt

 

1 small to medium-sized octopus, cooked in court-bouillon

1 C. cooked chickpeas

4 C. wild arugula, cleaned

1 C. pearl onions, peeled

1 T. butter

1/2 C. chicken stock

1 T. agave syrup

1 piquillo pepper, roasted, peeled and sliced

1/2 preserved lemon, skin only, sliced

4 T. parsley oil (blend 1/2 C. olive oil with 1/4 C. parsley leaves)

1/2 C. lemon vinaigrette (1/2 clove garlic, salt, 2 tbs lemon juice, 6 tbs olive oil)

Salt and pepper to taste

 octopus8final

Combine first 8 ingredients  for court bouillon in a pot and bring to a boil. Add octopus, reduce to simmer and cook for 15 minutes (depends on size). Remove octopus, pat dry and let it cool. Toss in olive oil and lemon juice. Meanwhile, melt some butter in a small pan and add the pearl onions. Season with salt and pepper and sauté until they start to color. Add chicken stock and cover, cook until tender and liquid has evaporated. Remove cover and add the agave syrup and glaze the onions until golden brown. Set aside.  Place the chickpeas, arugula, piquillo peppers in a bowl and dress with the lemon vinaigrette. Arrange on a platter. Garnish with the sweet onions and drizzle some parsley oil. Grind some fresh black pepper over the salad. Grill the octopus chunks (preferably over charcoals, otherwise improvise). Don’t overdo-it or they will turn tough. Arrange the octopus chunks over the salad with thin slices of preserved lemon. Enjoy!

 

 

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French Honey-Baked Chicken with Preserved Lemons

French Honey-Baked Chicken with Preserved Lemons

1/2 C. honey, divided

3 C. dry white wine

1/3 C. Preserved Lemons

1 1/2 tsp. olive oil

2 onions, sliced and separated into rings

Cooking spray

4 (8-oz.) chicken breast halves

4 (4-oz.) chicken thighs

4 (4-oz.) chicken drumsticks

1 1/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 1/2 T. matzo meal

 

Combine 6 T. honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 C. (about 20 minutes); stir in Preserved Lemons. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray. Place chicken, meaty side up, on top of onions. Combine remaining 2 T. honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan. Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard. Place a zip-top plastic bag inside a 2-C. glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.

 

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Spicy Moroccan Poussin with Olives and Preserved Lemons

Spicy Moroccan Poussin with Olives and Preserved Lemons

gamehen

4 Poussin (Cornish Game Hen)

1 onion, finely chopped

½ C. of cilantro, finely chopped

½ C. of flat-leaf parsley

2 garlic gloves, crushed

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. sweet paprika

¼ tsp. saffron

2 C. Greek olives

½ Moroccan preserved lemon (chopped) or lemon juice to taste

Juice of 1 lemon, salt & black pepper

 

Halve the Poussin and fry them in a little oil, until golden and cooked through. Place remaining ingredients, along with Poussin, in large casserole dish, add 2 C. of water or chicken stock, and heat over a medium heat. Bring to the boil and simmer gently for 30 minutes.

 

 

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Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

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Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

1 1/4 lb. dinosaur or curly green kale (about 2 bunches), rinsed
2 T. olive oil
Salt and pepper
3 T. chopped preserved lemons (see notes) or 1 T. slivered lemon peel

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Preserved Lemon Sauce (chermoula)

Preserved Lemon Sauce (chermoula)

1/2 preserved lemon
3 T. parsley, finely chopped
3 T. cilantro, finely chopped
2 cloves garlic, or small shallot, minced
1/2 tsp. ground cumin (optional)
1 tsp. hot paprika (optional)
2 T. fresh lemon juice
2 T. olive oil
small bowl

Rinse half of a preserved lemon, then chop finely both the rind and the flesh; transfer to small bowl. Chop parsley and cilantro; mince garlic/shallot, and add to chopped lemon along with optional spices, lemon juice and olive oil Reserve part of the chermoula for dipping or serving (if desired). Spread chermoula on top of raw chicken or fish. Marinate overnight for chicken, or an hour for fish or veggies.

Filet of Sole with Preserved Lemon Butter Sauce

Filet of Sole with Preserved Lemon Butter Sauce

8 cups loosely packed baby spinach leaves
sea salt
½ of a preserved lemon
4- 6 ounce sole fillets (grouper, red snapper or halibut would work just as well)
salt (kosher is best) and freshly ground pepper
¼ cup of neutral oil (like canola)
2 medium shallots minced
2 large garlic cloves minced
2 T. dry white wine
½ cup fish or chicken stock
¼ cup butter cut into small pieces
1/4 cup finely shopped fresh chives
¼ cup capers chopped
fresh lemon

Mound spinach onto 4 plates and sprinkle with sea salt, set aside. Rinse the lemon under cold water, pat dry with a paper towel remove and discard the pulp. Cut the peel into thin strips and set aside. Rinse and pat dry the fish fillets, sprinkle with salt and pepper. Heat non stick skillet over a high heat. Add canola oil and heat until very hot. Add fillets thick side down. Place a smaller lid or small plate over the filets to press them down and help get a nice brown side. Cook for 1 -2 minutes. Carefully flip the fish reduce heat and cook the other side for 2 minutes depending on the thickness of fish, it should flake easily when cooked. Remove fish from pan , set aside and keep warm. To make the sauce, using the same pan, reduce heat to medium. Add the shallots, garlic and a pinch of kosher salt, sauté about 1 minute. Add the preserved lemon and wine. Cook until reduced and pan is almost dry. Add the fish or chicken stock
And bring to a boil. Reduce heat to medium, add the butter a piece at a time whisking constantly to emulsify. Turn the heat off add chives, capers and a few drops of lemon juice. Place the sole fillets browned side up, drizzle with sauce and serve.

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

2 C./255 g unbleached all-purpose flour
1 C./115 g grated Parmesan cheese (firmly packed)
1/2 C./120 ml lemon-infused olive oil, or extra-virgin olive oil
1 tsp. finely grated organic lemon zest
1 garlic clove, finely chopped
1 tsp. fine sea salt
1 tsp. chopped anchovies (about 6 small fillets) or 1 tsp. anchovy paste (optional)
1/4 C./60 ml water
1/2 tsp. freshly ground black pepper

In a food processor or large bowl, pulse or mix the flour, cheese, olive oil, lemon zest, garlic, and salt until well combined and crumbly. Add the anchovies (if using) and water. Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl.

Turn half of the dough out onto a 16-in-/40.5-cm-long piece of plastic wrap and squeeze and gently knead the dough to form it into an 8- to 9-in-/20- to 23-cm-long log that is about 1 1/4in/3.5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days.

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with a silicone baking mat or parchment paper. Unwrap the logs and use a sharp, thin-bladed knife to cut the logs crosswise into 1/8-in-/3-mmthick slices using a gentle sawing motion. If any crumbly bits break off while slicing, press them into the cracker and shape with your fingers into a round. Arrange the slices 1 in/2.5 cm apart on the baking sheets and sprinkle them with the pepper. If any of the crackers were sliced too thickly, use your fingers to press them out until they are of the same thickness as the others.

Bake until the crackers are golden brown around the edges, 15 to 20 minutes. Rotate the pans once from top to bottom and from back to front while baking. Transfer the crackers to a cooling rack. Once cool, store the crackers in an airtight container at room temperature for up to 4 days.
Warm Olive Tapenade with Preserved Lemon

1 C./160 g pitted Castelvetrano green olives
1/2 C./80 g pitted kalamata black olives
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped preserved lemon

In a food processor, pulse all the olives until they form a chunky paste the consistency of granola, or mound them on a cutting board and chop with a sharp chef’s knife.

In a small sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, and thyme and sauté until the shallot is tender and the garlic is fragrant but not browned, 1 minute. Add the chopped olives and preserved lemon and cook, stirring frequently, until the olives are hot to the touch, 3 minutes. Transfer the tapenade to a serving bowl and serve immediately. (Once cool, the tapenade can be stored in the refrigerator in an airtight container for up to 2 weeks. Rewarm in a small saucepan or in the microwave before serving.)

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

 

For the pesto:

2 c. sorrel leaves (some peppery arugula or spinach would be fine, too)

2 c. cilantro or parsley

3 cloves garlic

1/4 c. pine nuts or filberts (aka hazelnuts)

1/2 c. olive oil

1/2 c. grated parmesan

 

For the risotto:

1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

2 T. extra virgin olive oil

3 T. butter or margarine

1/2 onion, diced

1 T. garlic, finely chopped

2 c. arborio rice

1 c. white wine

4 c. chicken or vegetable stock

1/2 c. sorrel pesto

1/2 c. grated Parmesan cheese

1/2 c. preserved lemon, chopped (or zest of one lemon)

Salt to taste

 

To make the pesto, place the sorrel, cilantro, garlic and pine nuts in the bowl of a food processor. Begin processing while slowly adding the olive oil until the mixture is a smooth purée, scraping down as necessary with a spatula. Remove to a bowl and stir in the half C. of parmesan. Clean the processor, then put half of the chopped asparagus stalks in the food processor and add just enough water to make a smooth purée; set aside. Put stock in a medium saucepan over very low heat. Then, in a deep skillet or large saucepan, heat oil and butter over medium heat. When it is hot, add onion and garlic, stirring occasionally until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid absorb into the rice. Add warmed stock, 1/2 C. or so at a time, stirring occasionally. Each time stock has just about absorbed into the rice, add more. When you have used about half the stock, add the puréed asparagus and asparagus tips, then continue to add stock as necessary. In 5 minutes or so, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. Add a half C. of the pesto, preserved lemon and parmesan and stir briskly, then remove from heat. Taste and adjust salt. (Risotto should be slightly soupy.) Serve immediately.