01

01

2009

Wild Hen on Melting Onions With Preserved Lemon

Colin

Posted in % Daily Value *
Tags % Daily Value *
Hen50%
Lemon50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Wild Hen

Wild Hen

Spicy Moroccan setting for a wild game bird, could easily work with chicken.

Ingredients:

2 chicken hens (or 1 hole chicken cut into 8 pieces)
3 onions, cut into rings
1 tbsp turmeric
1 cup light chicken stock
1/2 tsp saffron threads
3 oz Moroccan green onions
1 tbsp Italian parsley, finely chopped
1 tbsp butter

For the Marinade:
1 preserved lemon
6 garlic clove, crushed
1 tbsp ground ginger
1 tbsp cumin
1 tbsp paprika
1 tbsp cayenne pepper
4 tbsp extra virgin olive oil
2 tbsp lemon oil (from the preserved lemon)
salt, freshly ground pepper

Method:
1. supreme the lemon, save the peel for the sauce, and chop the flesh.
2. mix all the marinade ingredients and rub over the chicken seeing that it is well coated.
3. let sit for 3 hours or overnight.
4. heat oil in a large skillet, and saute the chicken till golden brown on each side
5. remove the chicken from the pan, add the butter and saute the onion till translucent.
6. add the turmeric and cook for another min.
7. add the chicken stock and bring to boil.
8. place in a preheated 350F oven for 30min
9. chop the peel of the preserved lemon into fine stripes and add to the pan after 15 min in the oven.
10. mix in the olives and serve, sparkling the parsley on top, goes great with any garbanzo bean rice.

18

10

2008

Parisian Lunch

Colin

Posted in % Daily Value *
Tags % Daily Value *
Basil33%
Lemon33%
Parisian33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

First time having an Iranian meal I must say that I was very surprised with the tangy lemon flavors from this kitchen, coming up in different ways and colors.

Iranian green salad

Iranian green salad

a mix of of wild arugula, Italian basil and Yemeni basil, which taste very much like anise rather than basil.

Gondi Soup

Gondi Soup

Traditional Gondi soup is something kind of like very tangy lemony matzo ball soup, though the matzo balls are made from mashed garbanzo beans and peaces of chicken in to a very dense texture.

Horscht Sabzi Soup

Horscht Sabzi Soup

horscht sabzi soup, again this dosnt taste like anything that it looks like, its has a very rich tangy lemon flavor with a fantastic mix of greens. you can see in the pict one of the Parisian dark lemons which you dont eat directly but make great presentation and flavor boost.

Ashe

Ashe

Parisian meat balls dish called Ashe, I suspect that the caramelized onions on the top only served to balance some sweetness to the lemony nature of this dish.

29

07

2008

Moroccan Preserved Lemons

Colin

Posted in % Daily Value *
Tags % Daily Value *
Lemon50%
Tagine50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Moroccan Preserved Lemons

Moroccan Preserved Lemons

Moroccan preserved lemons are almost an essential add to any tagine, but you can also use them in different type of recipes, I even use them in a nice sandwich with tapenade. it takes a bit of a simple process to make the lemons, though most of it is about giving them the right time to work rip.

Ingredients:

10-12 Meyer lemons

juice from 2-3 lemons

1/2 cup kosher salt (if you have nice see salt that can be a good substitute)

olive oil

a few pepper corns, bay leaves, cinnamon sticks, cloves

Method:

1. scrub the lemon carefully and soak them in water, repeating this action for 3 days and replacing the water every day. this would take the acidity from the lemons (and clean them as well)

2. on day four, clean the lemons again, remove the steam from each one of them, and make a 1/4 inch cut from to to bottom on both sides, kind of like X cut, though making sure not to lose the spin that hold the lemon, I also like to deepen the cut by kind of supremeing a thin slice right next to the cut, to enable more direct contact with the flash.

3. in your container poor 2 tbs of the salt, and the herbs you choose to use.

4. stuff each of the lemon slices with as much salt that fits in, and move them to the container.

5. add the lemon juice and luckwarm water in to the container, making sure the lemons a fully covered with the liquids.

6. poor a nice layer of olive oil at the top, and seal the container.

7. keep the container in room temperature for the first week, shaking it once a day to get the mixture going, then store it in a cool place or refrigerator ( it was never proven to be necessary though many recipes advice to do so for some reason).

8. keep the lemon in the container for 4-5 weeks while you get ready with the right recipes for them…