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METHODS

Preserved lemons

8 to 10 lemons, un-waxed and scrubbed thoroughly
1 tablespoon/15 ml kosher salt for each lemon
1 wide mouth jar with lid big enough for all the lemons to fit.

Sterilize the jar in boiling water for 15 minutes. Add a tablespoon or two of salt on the bottom of the bottle.  Cut each lemon in quarters (but not right through) so that the pieces are still attached at the stem end, then stuff each lemon with a tablespoon of salt and squeeze it closed.  Place each lemon in the jar, pushing down on them and squeezing them to release the juices. Fill the jar but leave some headroom. The lemons should be completely submerged in juice. If you can’t get enough juice out of them, squeeze some additional lemon and top up the jar.  Add more salt on top, then seal the jar.

Let the jar sit at room temperature for 2 to 3 days, turning it over every day.  After 3 days, put the jar in the refrigerator and continue turning it upside down every other day or so. The lemons will be ready in three weeks when the rinds have softened.  Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the salt. These preserved lemons will keep in the refrigerator for six months.

STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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