Preserved Lemons Two Ways: Weekend Project?

preserved lemons two ways

I typically don’t/never do this: 1. Post a recipe I’ve made only once. 2. Suggest you make something I’ve never tasted.

Why am I making the exception today? Well, this is the thing: preserving, as many of you know, takes time, and while I would prefer to wait a month to tell you how these preserved lemons turn out, I would prefer more if in a month from now you actually had these preserved lemons on hand, so when in the event I post about something else, something perhaps like the chicken tagine with preserved lemons and green olives I had at Tara Kitchen in early December, a dish I cannot stop thinking about and so hope to recreate at home, you’ll be able to participate, too.

Make sense? I mean, what if on February 10th, I posted about said tagine and exclaimed: Friends, you HAVE to make this. It is the BEST thing you will ever eat. All you need is a chicken, some stock, a bunch of herbs and preserved lemons. You would be like, are you serious? Oh sure, let me just run to my pantry and pull out my jar of preserved lemons. I mean, doesn’t everyone spend all of citrus season slicing and salting and stuffing Mason jars full of lemons? Couldn’t you have given us a head’s up? How hard would that have been? Am I right? Just making sure I can sleep at night.

And so today I offer you two recipes for preserved lemons, one from Jerusalem, which will be ready in four weeks, and one from the September 2013 Bon Appétit, which will be ready in two weeks. Both sound promising. Fingers crossed?

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Roasted Chicken with Clementines

chicken with clementines

Upon receiving Jerusalem early last summer, I poured through it cover to cover, reading about hummus wars and baba ghanoush, feeling inspired to start burning eggplants and preserving lemons with every turn of the page.

Every recipe and photo made me want to run to the kitchen, but six months later I’m only just enjoying my first real taste of the cookbook: roasted chicken with clementines, a recipe my mother has been urging me to make since the start of citrus season.

This recipe calls for high heat — 475ºF — for a long time — just under an hour — which allows the chicken skin to brown and the vegetables to caramelize beautifully. The liquid, a mixture of freshly squeezed citrus juice and some sort of anise-flavored liqueur (Arak, Ouzo or Pernod), keeps the chicken meat incredibly juicy below its crispy skin. Ottolenghi and Tamimi suggest serving this chicken with plain rice or bulgur, but the volume of slightly sweet, mustard-seed laced juices pooling below the chicken demands, in my opinion, lots of crusty bread.

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Cheaters’ Duck Confit

duck confit

On January 23rd, 2006, two cases of duck legs arrived to the restaurant, and per the day’s to-do list, I threw them into hotel pans, covered them with a layer of kosher salt, then headed to the walk-in to find the duck fat. This was how we made duck confit at the restaurant: 1 case of duck legs per hotel pan, liberal coating of kosher salt, duck fat submergence, tight covering of aluminum foil, two and a half hours in the oven.

But when I got to the walk-in, I couldn’t find the duck fat. I looked and looked. I had made the mistake more than once of declaring we were out of something when we weren’t, and so I looked some more. Shit, I thought. But before running to the chef, I looked and looked again. It had to be there. I was positive this was the greatest conspiracy of the inanimate I had ever faced. There was no way two 8-quart tubs of duck fat had walked out of that walk-in.

But after awhile, I had to tell the chef. He looked too. He couldn’t find it. We suspected it had been tossed. There had been a lot of turnover in the kitchen staff in recent weeks, and it was likely someone had innocently trashed the duck fat, a supply the chef had been building for eight years, a supply that grew more flavorful with every use, the key ingredient to one of the restaurant’s staple dishes.

After the chef berated me for allowing this to happen, noting that this — me — is why he could never take a vacation — oh, the drama! — let alone a day off, he set to work rectifying the situation. Into each hotel pan he tossed pounds and pounds and pounds of butter along with a few sprigs of thyme. Then he cooked the legs just the same: tightly covered with foil for two-and-a-half hours. And when those legs emerged from the oven, we stored them just the same: legs in one tub; fat, clearly labeled, in another.

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Cinnamon Rolls with Pearl Sugar

pearl-sugar topped cinnamon buns, just baked

There was no need to fiddle with a recipe that needed no fiddling. I have made Molly Wizenberg’s irresistibly soft and sticky cinnamon rolls countless times always to rave reviews.

But when I received a note from a friend over the weekend describing the pearl-sugar topped cinnamon rolls her Swedish friend had made for her, I couldn’t resist experimenting. Besides, I wasn’t going to change the core recipe, just the topping and perhaps the baking method: instead of using a square pan, I would use my muffin tin.

But these two simple changes, small as they seem, produce a dramatically different effect, a cross between a morning bun and a cinnamon roll. Unconstrained by neighboring rolls, these buns spiral vertically into snow-capped peaks with trails of cinnamon and sugar bursting through their doughy seams.

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Brussels Sprout Salad with Pomegranate, Walnuts & Jalapeno

Brussels sprouts, walnut & pomegranate salad

About this time last year I discovered a most-delicious salad, a Greg and Lucy Malouf creation, a mixture of green olives, walnuts and pomegranate seeds tossed in a spicy, sweet, salty dressing, a combination I find irresistible.

It’s light. It’s fresh. It’s just the sort of thing we all found ourselves craving about three hours after our Thanksgiving lunch when we found ourselves back in the kitchen, hungry once again, faced with so many delectable options, but scrounging for something else: something crisp, something raw, something juicy.
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A Few Gift Ideas

labels

1. Something homemade: Toasted Muesli

Since discovering toasted muesli this past summer, I can’t get enough of it — seriously, we make double batches of it twice a week. Its virtues are countless — healthy, whole grain, full of fiber, gluten free, easy to make, delicious, delicious, delicious — and I can’t introduce enough people to it.

If you are interested in printing these labels at home, these are the two sets of Avery stickers I ordered:

Circular: Avery, 2.5″ diameter, White
Rectangular: Avery, 3″x3.75″, Ivory

Here are the label files to download:

off white
blue
blue & off white
rectangular

Two other foods I love giving as gifts this time of year are rosemary shortbread and orange and ricotta pound cake. This pinboard has more ideas, too.

filling the jars
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Thyme Dinner Rolls

basket of thyme dinner rolls

I know that some of you might be thinking there is no possible way you have time to add one more item, let alone homemade dinner rolls, to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time. Here’s why:

1. This dough, especially if you use instant yeast, takes five minutes to mix together. There is no kneading, no pampering.

2. Moreover, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. If you have a 12-cup muffin pan and someone lurking in your kitchen hoping to help, you’re in luck. Put that friend to work buttering the muffin cups, punching down the dough, portioning out the rolls. Handling this dough requires no skill.

3. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as often as you need, and when at last you find the oven free of birds and stuffings and gratins, in will go your rolls.

4. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (17 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

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Applesauce – Yogurt Cake | Homemade Applesauce

slice of applesauce - yogurt cake

I don’t know how anyone could find fault in something as delectable as Teddie’s apple cake, as fun as the big apple pancake, or as glorious as the Balzano apple cake, but I happen to live with a few such people. And I know I shouldn’t take offense to a three-year old’s aversion to “texture” of any kind, but when I see a piece of cake picked to pieces, apples and crumbs scattered across the plate, my blood pressure rises.

In an effort to please these little beings — seriously, there’s nothing like a toddler’s behavior at the dinner table to shatter my confidence in the kitchen — I called my old neighbor, Geri, from Virginia, to get her recipe for applesauce-yogurt cake, something she always seemed to have on hand this time of year, a cake my children (and I) couldn’t get enough of when we found ourselves across the street at her house.

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