Monthly Archives: January 2010

Lemon Confit

Now that some of our friends are bringing fresh lemons back from Palm Springs thought I would make 2 jars of a type of preserved lemons, calling them Lemon Confit.
Mix 4 1/2 cups kosher sald with 4 tablespoons of sugar
Toss 5 quartered lemons with half the salt/sugar mixture into jar, as you add lemons pour in remaining salt/sugar. Place in the refrigerator for at least 2 weeks. Rinse the lemons before you use them and use only the peels.
These lemons will keep for several months. They are much better than the expensive one you buy in the store.
Time to create a good tagine.

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Greek cooking

Now that the holidays are over I find myself wanting food with a bigger punch. Decided to use Aglaia Kremezi’s new cookbook, “Mediterranean Hot and Spicy”
Love the recipe for Moussaka on page 126. I did go ahead and make a bechamel sauce to finish the dish. Aglaia did not have this as a finish but I liked the end result. I also added 2 cloves of minced garlic to the lamb when I browned it.
Everyone loved the dish and it was great with a perfect Greek salad for a change of pace.

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