podster's Journal: LEMON Recipes to die for!!!

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Mar 26, 2009   http://www.tagines.com/preserved_lemon.cfm MOROCCAN PRESERVED LEMON (MSSIYAR) 5-6 Lemons 1 Lbs. Salt, more if desired 1 Cinnamon stick 1/4 Cup Bay leaves 1/4 Cup of vegetable oil Spring water Quarter the lemons from the top to within 1/2 inch of the bottom. Gently spread them without breaking the bottom and pack them with salt and then reshape the fruit. Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar. Pack in the lemons and push them down, adding more salt and the optional other spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Cover the lemons with the spring water and leave enough space for the oil. Pour the vegetable oil and seal the jar. The vegetable oil has no effect on the actual flavoring except that it works as a seal and protects the lemons from air contact during the preservation time. Let the lemons ripen in a cool dry and dark area for at least 30 days before reopening. To use, rinse the lemons, as needed, under running water, remove the pulp if desired. Preserved lemons, sold loose in the markets (Souks) of Morocco, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables Tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year. Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.

Jan 4, 2010   Cooking With Lemon Herbs Smart ideas for using refreshing lemon flavored herbs in the kitchen. Related Articles > Cool Herbs for Spring Meals > Basil > Cilantro Discussions > Over the Fence It's easy to add a dash of homegrown lemon flavor to recipes, even if you don't live in the tropics! All you need to do is grow your own lemon herbs. Lemon balm, lemon verbena, lemon grass, and lemon thymes, mints, and basils all add a bit of zest to recipes. To help you get started in the kitchen, we gathered six fun cooking ideas that are sure to put a citrus swing into your favorite summer dishes. Herb butters. Combine 5 tablespoons of any of the lemon herbs (except lemongrass) with 1 stick of softened unsalted butter. Mix well. Refrigerate in an airtight container or freeze. Melt over vegetables, poultry, or fish, or spread on fresh bread. Herbed salts. Pour a layer of sea salt into a wide-mouth glass jar that has a nonmetal lid. Layer even measures of fresh lemon herbs with sea salt, ending with a salt layer. Loosely cap the jar. The herbs impart their flavor into the salt as they dry (this takes 2 to 4 weeks). Remove the herbs when dry. Grind some of the herbs into the salt for a stronger flavor. Use the salt to season meats, vegetables, and popcorn. Candied herbs. Wash and dry lemon balm or mint leaves. Arrange on a layer of waxed paper. Whisk an egg white with 2 teaspoons water until frothy. Using a pastry brush, coat each leaf with egg white. Dust the leaves with extra-fine sugar until coated. Let dry. Use the leaves to decorate frosted cakes and cookies. Edible flowers can also be preserved this way. Lemon-infused rice. When preparing to cook rice, add three lemongrass stalks to the water. Cook the rice as directed on the package, boiling the lemongrass stalks with the rice. Remove the lemongrass from the rice before serving. Garnish with dried, crushed lemon verbena. Herb-infused oils. Heat 1 cup of olive oil in a skillet until it is hot but not smoking. Add 3 minced cloves of garlic. Stir until the garlic begins to brown. Remove from heat and stir in 1/3 to 1/2 cup fresh lemon herb leaves (or chopped lemongrass stalks). Let the oil and herbs sit for one hour at room temperature. Strain the herbs from the oil, then pour into a glass jar and cap with a nonmetal lid. Label and date the oil and store in the fridge for up to two weeks. Allow the oil to come to room temperature before use. Brush on grilled meats and vegetables or use in stir-fries. Herbal syrup. Boil 3 cups water and 2 cups sugar in a nonaluminum saucepan, stirring constantly, until clear. Stir in 1 cup of packed, fresh herbs. Use lemon balm, lemon verbena, or lemon mint; or, for a savory syrup, use lemon basils and thyme. Remove syrup from heat and bring to room temperature. Remove the herbs from the syrup when it becomes fragrant. Add to iced teas and sparkling water or drizzle over fresh fruit. Use savory syrups to flavor sauces and marinades. http://www.organicgardening.com/feature/0,7518,s1-5-71-720,0... Recipes adapted from Cooking with Herbs: 100 Seasonal Recipes and Herbal Mixtures to Spice Up Any Meal,by Tina James (Rodale, 1999).