Monday, January 26, 2009

meyer lemons quick preserved/California gremolata

An easy condiment -garlic, preserved lemon (rinse off the salt) and cilantro ( based on the classic garlic, parsley and grated lemon peel) It can be served as a topping for an entree, mixed with other ingredients for a dip or spread, and other things like chopped jalapeno can be added to spice it up.

- Quick-preserved Meyer lemons

Meyer lemons

salt and a pinch of sugar

Using a vegetable peeler, peel the lemons, trying to keep away from the white pith. Squeeze the juice from the peeled lemons into a bowl and reserve: You should have about 1 cup. Add water to bring the liquid up to 2 cups; set aside to reserve. I used a grapefruit spoon to scrape away the pitch. It's one of my favorite kitchen multiuse tool.

Place the peel and 2 cups of water in a saucepan and bring to a rolling boil. Drain. Repeat this procedure once more. Return the drained peel to the pan, add the reserved juice, salt and sugar and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and set aside to cool. Makes about 3/8 of a cup.

1 comment:

dogs eye view said...

Hello there Finian and Finian's landlord. Hello from beautiful snowy Virginia; powdery flakes falling rapidly. Looks like our biggest snowfall of the season to date -- I would say an inch!

Hope you are well and happy in Sonoma.

Have never tried a Meyer lemon. Must do so. Suspect Whole Foods will have some.

But -- being a Virginian -- one inch of snow is not driving weather, hmm!

Have a good one.

PS: sent you a few emails, especially re the Bocuse d'Or.

dog. Make that snowdog