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preserved lemons

ben f Oct 30, 2001 01:08 PM

We're making preserved lemons for people for christmas this year. Since a decent portion of the people who get these lemons won't have a clue what to do with them I want to include some recipes.

anyone have any good ones? I'm looking for both recipes and general use suggestions (I like my on grilled fish).

  1. d
    Dee Gustay Oct 30, 2001 04:50 PM

    What a great gift! You've got some good general tips from the others who responded. For some specific recipes, I would suggest checking out Paula Wolfert's "Couscous and Other Good Food From Morocco," a worthy classic. She has three recipes for chicken with preserved lemons and olives (Emschmel is my personal favorite), some lamb tagines and a fish preparation. It might even be a fun pre-holiday winter project to try out a few yourself to decide on the best one/s to include!

    5 Replies
    1. re: Dee Gustay
      Saucyknave Oct 30, 2001 08:47 PM

      I've been eying the Wolfert recipe. I made her Catalonian stew - THE best stew I've ever had. Worth the effort.

      Do you use her preserved lemon recipe?

      1. re: Saucyknave
        Dee Gustay Oct 31, 2001 06:55 AM

        Saucyknave, as there are Middle-Eastern grocers in my neighborhood, I can buy preserved lemons as I need them. If I were going to make them, there's no doubt that I'd follow Wolfert's instructions. She's one of those cookbook writers I've really come to trust. Where did you find the recipe for Catalonian stew? Sounds like something I'd like to check out.

        1. re: Dee Gustay
          saucyknave Oct 31, 2001 04:05 PM

          Dee, Enjoy! Wolfert's World of Food has the recipe on pp. 238-240.

          Be warned: for a stew it it's time consuming and pricy. It uses the technique of cooking with one batch of aromatic veggies, discarding them, and adding separately roasted veggies at the end to serve, preserving their texture. It takes 3 days (requires 2 overnights in the fridge) and calls for 2 bottles of Sangre de Torres plus a few Tbs of Anisette and a few more of black Muscat (which once opened must be soon consumed). The Anisette at least will hang out for later use. (Of course we're not talking truffles or caviar, just cost relative to most stews.)

          Aside from the rich flavor, the texture was better because the veggies were cooked separately and only added for the last 20-30 minutes of cooking.

          1. re: saucyknave
            Dee Gustay Oct 31, 2001 07:11 PM

            Thanks, Saucyknave. My kitchen has always been my favorite place, but post 9/11 it's also the most sane place I know. Add to that the onset of chilly weather and a 3-day stew sounds sounds like the perfect pastime. I'm heading for the library and/or bookstore tomorrow. And since I never worry about serving a first-time try Wolfert recipe to my friends, I suspect they'll be happy too.

            1. re: Dee Gustay
              saucyknave Oct 31, 2001 08:22 PM

              Sounds like a plan. If the library doesn't have it, I suppose you know that Jessica's Biscuit (ecookbooks.com & 800-878-4264, 24 hours) stocks almost every cookbook you'd ever want, 20-50% less than retail. American Book Exchange (abebooks.com) is a site for independent booksellers and generally good for out of prints as well as new books at good prices. I try to not buy from the big chains or Amazon, and I've had excellent experience using both sites, including a couple no hassle returns to JB.

              And if needed, I can send it to you.

    2. a
      Ann Leneave Oct 30, 2001 01:40 PM

      Lucky friends! They're great added to soups and stews for a zippy bright taste. Not too much though, and be sure to adjust the salt in the dish to allow for the salty lemons. Yummy in cous-cous, too. Go wild. Experiment.

      1. b
        Beth Pizio Oct 30, 2001 01:26 PM

        Great minced with oil-cured black olives (whole or pitted and chopped). With whole olives, this is a great thing to have out for a cocktail hour. If the olives are pitted and chopped, the combo is delicious on bread either as is or as an infusion into a fruity olive oil.

        1. m
          Melanie Wong Oct 30, 2001 01:14 PM

          Terrific minced with tuna tartare.

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