Wednesday, February 24, 2010

Recipes for February 22

Lentil Soup with Preserved Lemons
Sautee finely chopped onions, garlic, ginger, carrots, celery and S & P on low til onions are tender
Add rinsed lentils- they will expand a lot so keep that in mind when measuring
Add plenty of water or stock, a can of tomato paste, a few bay leaves and some soy sauce
Simmer, covered, for about an hour
Add finely chopped preserved lemons and some red chili flakes, adjust S & P
Simmer a little longer til flavors meld
*You can add the heel of your favorite cheese during the cooking process for an earthy addition

Preserved Lemons
Don't start this project without having some canning jars- clean them with boiling water- they won't break, but if you are scared, pour the water over a big steel spoon
Bring a salt bath to a boil- 3 Tbsp of salt for every lemon, a cup+ of water for every two lemons
Blanch whole, scored lemons (slice into skin lengthwise every inch or so
While cooking, add cinnamon stick, cloves, peppercorns, star anise and bay leaves to the cleaned jars
Take lemons out of the liquid with tongs and place in jars
Pour cooking liquid over top until completely covered
Close jars and either sterilize like a good person should or be lazy like me and seal & pop in the fridge when cool enough to touch
Make sure to turn the jar upside down for a while every day - the lemons will be ready to eat in a week
Use the chopped skins for a burst of flavor and texture or squeeze the center pulp for salad dressings

Bulgar Salad with apples, feta and mint
Cook bulgar wheat like you would rice- bring to a boil with a 1-1 ration of water or stock, then simmer, covered on low
Meanwhile, chop the flavors: plenty of mint, parsley, roasted peppers if you have them, apples, a clove of garlic (not too much) and lemon zest
When bulgar is done and cooled, add the flavors, S & P, olive oil and lemon juice
Add chopped feta at the end and toss with dressing

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