Lemons, Preserved

A gift from the heavens is what a preserved lemon is to me.  When I think of that brine-y, tart and juicy yellow orb brightening a dish I just swoon.  And it’s all because of a trip to North Africa - Morocco to be exact.  That trip is a whole lot of other stories.  But for today’s Friday Food Find it’s a recipe for just one beautiful ingredient and preserving it to use in any number of dishes.  It’s simple to make and it lasts a while.   Most importantly it’s flavor inserts itself magically transforming a dish from fabulous to FULL of FABULOUCITY.  One of the best things about this recipe it doesn’t have to be perfect! How rockin’ is that - enjoy.

Ingredients

10 medium lemons
3C Kosher salt
6C water 

Process

Place all lemons in a medium, non-reactive bowl.  With a sharp knife make up to 8 fine 2-inch vertical incisions around each lemon from the stem down.  Repeat with each lemon. If you are able, do not cut deeper that the pith or white inner lining of the lemon. Once incised squeeze each lemon gently to juice.  Place the incised lemons and their juices in a non-reactive pot; large enough so the lemons set on the bottom in one layer.  Pour salt and water over the lemons.  Cover and bring to a boil.  Turn the heat down to a simmer until the lemon peels become very soft (15 to 30 minutes).  Set aside to cool.  Once cool take the lemons, one by one, out of their juice (which you can now call a liquor) and place each into a clean glass jar (with a tight lid). Then cover the lemons with the reserved cooking liquor until liquor reaches right under the brim of jar.  The lemons and liquor should be packed in the jar tightly. Secure the jar by placing the lid on tightly.  Discard any left-over liquid.  Leave the jar of lemons in a cool dark place or refrigerator for approximately 3 days.  After 3 days they are ready to use.  Your preserved lemons can be refrigerated for up to two weeks. 

How to Use

Take however many preserved lemons you need for a recipe out of the jar.  Rinse gently to wash of excess liquor.  Pat dry and follow recipe directions. 

Tips
*If you cut deeper than the pith - don’t worry - it’s going to be just fine.  The lemon will come apart but that’s ok!  You primarily use the preserved lemon peel.  Therefore, it’s going to be usable and delicious.
*Used sparingly, left-over liquor can be used to marinate meat, fish or chicken.  Use it within a couple days, however, as the shelf life is no longer than 1 week.

Tuesday Tip: A Knife and Cutting Board

Safety in the kitchen is so important.  We all know this but sometimes it’s the little things that may cause catastrophe; especially with a knife.  One of the first rules a budding chef learns in school is how to use a knife. Also that the knife is an extension of our primary kitchen tool, the hand. Therefore, it should be respected and handled with reverence. 

How to place a knife when stepping away from a cutting board is a very important part of knife safety. Why? If a knife is placed in a precarious position on a cutting board let’s say blade facing inward. Inadvertently the hand or finger may brush against the blade while trying to pick something up or move something on the cutting board. Very fast and simply that brush agaist the knife could cut the skin wide open. Particularly if this is a super duper sharp blade.  It’s just not worth it.  

So, the cut-saving, safer and more organized way to place a knife on a cutting board while working is placing it blade side out. Or in other words positioning the  knife so that the blade is turned away from you. 

And that’s my Tuesday Tip!

A Red Tomato Gazpacho

OMG! You’ve got to try the gazpacho!  This is the BEST gazpacho I’ve ever tasted! 

These are but a few of the exclamations that I heard at a recent holiday party hosted by our friends Mike and Liz.  Now I’m sitting in a small coffee shop preparing this post a tad puffed up and smiling ear to ear.

I made that gazpacho. Which apparently was full of fabulocity! 

But here’s the deal, a super flavorful gazpacho is based on good technique and most importantly on the quality of ingredients. So obviously I can’t and shouldn’t take primary credit (puff and smile still goin’ strong).  The true stars of this recipe go to the number one ingredient: the tomato (in season) and to Mike and Liz.  They grew 9 varieties of tomatoes with their special kind of tender lovin’ care.   Thank you for sharing some of the best tomatoes I’ve ever had. They rocked the gazpacho. Here’s to you!  Enjoy!

Ingredients

4 lbs of large fresh tomatoes, stemmed & rough chopped
1 red bell pepper, seeded & rough chopped 
½ bunch of green onion, rinsed, patted dry & rough chopped 
3-4 large cloves of fresh garlic, peeled  
1 large cucumber, peeled, seeded & rough chopped 
1 jalapeño or serrano pepper, stemmed, seeded & rough chopped 
Up to ¼ C of red wine vinegar 
2-3 tsp salt  
1 tsp fresh ground pepper  
Optional 
3 Tbls of extra virgin olive oil
cucumber & tomato for garnish, seeded & minced (see picture above)

Process

In a large bowl mix all tomato, vegetables and gently toss.  Divide mixture up into 3 equal parts.  Take 1 part place in blender and puree until smooth. By its nature it won’t be completely smooth.  Pour mixture into another bowl. Repeat with remaining 2 parts.  Once you have all the mixture in the bowl add salt and pepper.  Mix in thoroughly.  Add ½ of the vinegar stir thoroughly.  Taste for seasoning.  Add more vinegar if necessary.  Add olive oil if you like.  This will add a bit of richness and a more round mouth feel.  Chill for as little as one hour or up to eight hours.  When ready to serve pour into individual bowls and garnish with minced cucumber and/or tomato.
Yields: 6-9 servings.

Tips & Tidbits 

*Add salt, pepper, vinegar & olive oil to your own taste preference. 
*To check heat level of a pepper slice in half, seed, take pepper and touch the inside part of the pepper to your lip; very gently.  You will immediately feel the intensity of heat - if its there.  Be careful doing this because you can burn yourself if the pepper is super strong.
*Gazpacho is a traditional summer “salad/soup” of Spanish origin. 
*The tomato is a fruit. 
*A tomato is also known as the “fruit of love”.

p.s. I used at least 5 of the 9 varieties that Mike and Liz grow for the party. That’s certainly extravegant. Just remember each gazpacho is going to have a different flavor profile dependent on the variety of tomato you use. Experiment and have fun!

Tuesday Tip (Just Throw It in the Pool): Defrosting Meat

What’s that floating around in the pool at Casa de la Pav?  It’s a short story that needs to be told.  And the end is a fabulous tip which is a solution to defrosting meat fast!

A few summers back, I was bemoaning the fact that once again I “had” to start dinner after 7pm on a weeknight.  By the way, my husband, Mike, is a pretty good cook too and he doesn’t mind cooking but I have a little guilt about that. That’s another story.  Anyway, there are any number of reasons for why we eat later, Mike’s work schedule, the evening Jazzercise classes I teach, poor planning etc, etc etc….  Mike and I may chat during the day about dinner but we’re not apt to make a decision. Sound familiar? Some may say just go out.  However, it’s important to us to eat healthful and delicious meals.  But trying to do this after we get home from our daily endeavors really sucks! For me the real challenge is getting to the point of actual cooking; getting through the prep.  And a big part of this is defrosting anything especially meat.  Obviously, because of our inadequate planning, we haven’t taken meat out of the freezer the night before or morning of to defrost; either in the fridge or on the counter  (like my mom taught me). Last minute I really dislike putting it into the microwave since it never comes out without edge browning, an uneven thawing or some such thing.  It’s a dissatisfying cunundrum for me.

So on this particular night the bemoaning turned into hissing and bitching (I know, hard to believe) about defrosting the meat.  I guess my dear husband had had his fill (imagine that) when I heard him say, “Just throw it in the pool!” “What?” I responded. “Just throw the damn meat in the pool!” he exclaimed.  “Noooooooo! That’s unsanitary, it’s gross, how’s that going to work?” I loudly mumbled.  He just looked at me, took the meat, walked out the door down to edge of the pool and threw it in.  I was aghast! I’m a professional. I knew better.  I mean I didn’t pay for the privledge these last 14 years for my food handler & kitchen permitting for nothing.  I recieved a glowing health inspection every year.  What’s this throw the meat in the pool technique?  I can tell you that it’s not on the list of approved defrosting methods by the health department not to mention the approved by mom method! 

But guess what?  It worked.  Not only did it work but the meat defrosted quickly and evenly; in half the time of the microwave.  I’m a believer. Thank you my patient, practical and sweet husband Mike.

While I’m a believer I’m not neccessarily going to promote this technique; just write about it.  It’s not for everyone and certainly not for a professional.  However, if you have some curiosity and need quick meat defrost fix - IT WORKS! 

Now, if you’ll excuse me I need to go find some frozen meat so I can “just throw it in the pool”!

A Summer Roasted Vegetable: Broccoli

Do you really want to turn on the oven in the middle of summer?  You’re probably not like me, I say, “Yes”!  I’m helpless for a savory piece of roasted broccoli.  And I’ve been roasting vegetables for so many years, both in the Texas heat and in a commercial kitchen where it’s always at least 10 degrees hotter, I’m unfazed.  There are more solutions for you but I’ll give you two:  either turn the oven on in the “cooler” morning or evening or  wait for the cooler months – that’s just fine!!!!  Here’s a super simple recipe for the ultimate roasted vegetable – the broccoli floret.  Enjoy!

Ingredients 

4C of broccoli florets, w/ 1-2” stem 
¼-1/2C extra virgin olive oil 
3tsp of Kosher salt 
1 1/2tsp of freshly ground pepper

Process

Preheat oven 375°
Rinse, clean and gently dry the broccoli.  In a large bowl, toss broccoli with a 1/4C of olive oil. If broccoli seems dry drizzle a little more until florets are moist. Sprinkle the salt and pepper over the florets.  Mix thoroughly.  Place broccoli florets on a baking sheet and spread so they are separated (ok, they can touch a little-but not much).  Place on middle shelf of oven. Roast florets for 20 to 35 minutes or until vegetables are soft.  Take out of oven and cool.  Arrange florets nicely on a plate and serve.  Broccoli can be stored refrigerated for up to 3 days. 
Yields 4 people

Tips
*this technique can be used for most vegetables.
*use your own judgment on how much olive oil, salt & pepper you should use.