I’m sorry that it has been a bit quiet around here. With our culinary tour to Paris just six weeks away we have been busy putting together itineraries, and welcome packages and taking care of the many details that need taking care of.
After a whole lot of paper work I am looking forward to the next part of the planning for our trip. It is time to set some menus! I love the process of putting together the pieces of the puzzle that makes a good meal, ensuring that there is a rhythm, that the dishes work together in harmony and that there are plenty of useful techniques for people to learn while keeping things simple enough that people can, and will, recreate similar meals for their own family and friends. I’m also excited and feeling inspired by the amazing ingredients that await us in Paris.
Before I start planning and testing menus I wanted to post a quick recipe that I have been making in my Vancouver kitchen that highlights the last of the winter citrus. Preserved lemons have such a special place in my pantry and making a batch or two of these yellow jewels to have on hand for the months ahead always fills me with a sense of happy accomplishment.
I use my homemade preserved lemons in everything from lamb tagines to chickpea and parsley salads, in vinaigrettes, dips, soups and even pasta dishes. One of my very favourite ways to showcase their salty, briny, citrusy flavour is in a salsa verde with tarragon that pairs perfectly with almost any fish or seafood. You can find that recipe here.
You can purchase jars of preserved lemons in many specialty food shops but they are so inexpensive and easy to make there is no reason not to put up a few jars yourself. They keep for many months if refrigerated and make lovely gifts for the cooks in your life as well.
Preserved Meyer Lemons
You can use regular lemons but floral, sweet, thin skin Meyers work especially well in this recipe. Since it is the rind of the lemon that is used once preserved it is worth seeking out organic lemons. It will take about four weeks of curing before the lemons are ready to use. The longer the lemons are brined the saltier they become so take care to adjust the amount you add to your recipe depending on the age of your preserved lemons.
8 Meyer or regular lemon, preferably unsprayed or organic
1/2 cup Kosher or natural fine grain sea salt
Extra fresh squeeze lemon juice
Place 2 tablespoons of salt in the bottom of a sterilized jar.
Cut the lemons almost all the way through in quarters but keep them attached at the stem end. Gently pry the lemons open and, working over a bowl, tamp a tablespoon or so into each of the lemons.
Pack the lemons in the jar, squishing them down to extract the juice. Fill up the jar with the additional lemon juice to cover the lemons and top with an additional tablespoon or two of salt.
Seal the jar and leave out at room temperature for a day, turning the jar upside down occasionally to help dissolve the salt.
Put in the refrigerator and turn upside down occasionally. Let sit for at least a month before using.
To use the lemons remove from the jar and rinse throughly in water. If the preserved lemons are still quite young you can use both the pulp and the rind but ensure that you discard the seeds. For more mature preserved lemons, use only the rind and discard the pulp.
Store in the refrigerator and use within a year.
Beautiful bright lemons….
You must be getting so excited for Paris! I suspect you are going to be much too busy there to blog daily, but maybe a photo now and then for the envious friends left at home!!
Just made a small jar. Thanks, Julie.