Tag Archives: preserved lemons

30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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Leeks Braised with Preserved Lemons and Tarragon

Leeks lightly braised with preserved lemons and tarragon

 

A few weeks ago Bobby and I had an absolutely delicious and memorable dinner at Albuquerque’s Farm & Table restaurant.  I had a seared duck breast with greens and a potato side that consisted of the thinnest sliced potatoes I’d ever seen, seasoned and baked to perfection.  Bobby had the special which was a delicately roasted quail and a side of leeks with preserved lemons.  I tried the leeks early on causing Bobby to have to guard his plate until he finished eating.  They were SO good and I knew I would have to try making them at home. Unfortunately, by the time I got around to buying some leeks it had been a couple of weeks and all I could remember were the preserved lemons.  So I reached for the flavor combination used in one of my favorite breads – Buttermilk Tarragon Lemon Bread by From My Sweet Heart.  This wonderful quick bread uses lemon, tarragon and black pepper to provide a unique and unexpected flavor.  The combination transferred beautifully to these braised leeks.

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Strawberry Tomato Salad with Mint

A refreshing Strawberry tomato salad with radish and mint. Perfect for the summer. mjskitchen.com

 

We had this Strawberry Tomato Salad for lunch the other day and I just had to share it with you.  Last summer I came across a beautiful Mozzarella, Tomato and Strawberry Salad over at eat.live.travel.write.  It was one of those recipes that introduces a combination that one (meaning “me”) would never have thought of – strawberry and tomato. I just had to give it a try. Well folks – if you haven’t tried this combination, then you are missing a real treat.  It is wonderful!!  Since I first tried it, I’ve been playing around with different ingredients and different vinaigrettes.  This strawberry tomato salad is one of the variations that we love.

For the salad in the picture, I used this beautiful heirloom tomato that I bought at the growers’ market.  I just recently discovered from Tessa over at Feral Kitchen that this particular heirloom is called a Pineapple Tomato.  It was one of the biggest tomatoes I’ve ever seen, but also one of the best tasting!  Any good, meaty tomato works for the salad, but how can you turn down an heirloom?!
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Capellini, Garlic, Lemon and Egg Pasta

Pasta with garlic, lemon, and an egg is a delicious quick & easy dish. #recipe #pasta #preservedlemons @MJsKitchen

 

I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This pasta with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta but if you use capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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How to Make Preserved Lemons

Preserved lemons - not just for Moroccan food. How to make and use preserved lemons. @mjskitchen mjskitchen.com

What can I say about preserved lemons other than that they are my MOST favorite condiment. I’ve been making them for years, and always looking for more ways to use them. They are great with rice, pasta, poultry, lamb, a variety of vegetables, sprinkled in a salad or incorporated into dressings and sauces. You can make them the star of the show or so subtle that one hardly knows they are there.

Preserved lemons are very easy to make, but once you make preserved lemons, you are going to have to wait a few weeks (in most cases) before they’re ready. So start a jar today! Below are the instructions and a video for how I make preserved lemons.  If you don’t want to wait or just don’t want another jar of “something” sitting in your fridge for a few months, then you can make the Quick Preserved Lemons described in this post. These only take 24 hours and with one lemon you can make enough for one or two dishes.

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Pasta Salad for Parties, Potlucks, and Picnics

Orzo, preserved lemons, olives, veggies and pine nuts make the perfect salad for parties, potlucks and picnics. mjskitchen.com

A Lemony Orzo Salad

This recipe makes a huge bowl of pasta! This salad can be served hot, cold or at room temperature making it a great dish for parties, potlucks, and picnics, or really – just anytime you want it. There’s no meat, mayo, egg or anything to go bad if it sits out for a few hours.

When I make it for the two of us, we usually get two meals and a couple of lunches. Yes – we can make a meal out of it, it’s so good! Bobby eats the leftovers cold. I prefer them warm or at room temperature so I’ll microwave mine for about a minute. Sometimes we’ll add a little more protein to the salad by sauteing a few Creole seasoned shrimp in some butter and serving on top of the pasta.

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