Preserved Lemons

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A steak fanatic, my father always picks out cuts that include a bone
because he loves to nibble on it. One night Father and I were finishing
our dinners at a steakhouse, and I could tell he wanted to start gnawing
on the bone, but he couldn't bear to do so in public."Excuse me," he
said, calling the waitress over, "would you please wrap this bone up for
my dog?" Father has never owned a dog in his life, but the while lie
seemed a tactful solution to his dilemma. A few minutes later the
waitress returned to our table. "Here's your bone sir," she said,
handing over a large package. "And while I was in the kitchen, I grabbed
a few more out of the scrap bucket."

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                            TODAY'S RECIPE
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Although usually considered a Moroccan concoction, preserved lemons are
found all over North Africa and the Middle East where they are used to
liven up lamb, fish, and poultry dishes. You can use them whenever you
want to ad an exotic yet familiar flavor to your favorite meat dishes
and casseroles, or simply serve them as a relish on the side of roast meats, fish, or poultry.

Preserved Lemons

1/2 cup (125 ml) kosher or sea salt
8 to 12 small to medium lemons, thoroughly washed
You will need additional lemons for:
1 to 2 cups (250 to 500 ml) fresh lemon juice (do not use bottled lemon juice)
Optional seasonings (use any or all of the following):
1 cinnamon stick
3 to 6 whole cloves
6 to 10 coriander seeds
6 to 10 whole black peppercorns, slightly crushed
2 bay (laurel) leaves

Slice the lemons into quarters to within 1/2 inch (1 cm) from the stem
end of the lemon, so the quarters are still connected. Squeeze as much
juice from the lemons as you can, collecting it in a small bowl. Place 1
tablespoon of salt in the bottom of each of two 1 quart (1 L) canning
jars, or other glass jars with tight fitting lids. Divide the lemons
between the two jars, and using a wooden spoon, pack them into the
bottom of the jars in order to extract more juice. Add the remaining
salt and optional seasonings, divided between the two jars, and fill
with lemon juice to within 1/2 to 1 inch (1 to 2 cm) of the top of the
jars. Cover tightly and allow the jars to rest, un-refrigerated, for 3
weeks, turning the jars every three to four days, after which time the
lemons can be kept refrigerated for up to one year. After the 3 weeks
the rinds should be thickened and soft. Scrape out and discard the pulp before using the rind.
Makes about 2 quarts (2 L).
Received on Thu Mar 25 00:58:36 2010