Lately I have been obsessed with Yotam Ottolenghi and his cookbook Jerusalem. He has a new cookbook out which I've browsed through at the book store but haven't purchased yet, its called Plenty More and looks just as fantastic as the one I own. I love it so much because I discovered it right as fall said goodbye and winter reared its blustery head. It spoke to me because the warm spices he utilizes in every recipe chases the cold away and fills my home with comforting aromas. I rarely used spices like turmeric or added currants to make dishes pop nor did I utilize fresh herbs like I should; mint, cilantro, dill and tarragon are so lovely together. He pairs spices and fresh herbs together in a way that makes his dishes truly out of this world. He has changed the way I cook in the kitchen and while I'm not being paid to do so, I'm going to recommend you buy this cookbook.
Yotam Ottolenghi was also a guest on my absolutely favorite food podcast, KCRW's Good Food. He talked about his love of vegetables, and although he is a carnivore he is most attracted to vegetables and bringing them to life; for instance, whole cumin seeds and cinnamon sticks toasted and freshly ground that will make a dish so savory you never want to eat anything else for the rest of your life. I love the way he talks about food, as if its a precious gift he wants to share, and I'm thankful he did. His cookbooks not only have great recipes, the book itself is gorgeous with its soft hardcover and full color pictures that beg you to cook the recipes and taste it for yourself.
At the back of the cookbook Yotam gives a recipe for preserved lemons and lately I've been reading up on and experimenting with at-home fermentation and preservation (my homemade kimchi is coming up, be excited!) and it's really not as daunting as you would think. The book Salt: A World History by Mark Kurlansky really roused my interest in all the uses of salt, did you know it has over 14,000 known uses and preserving food is just one of them? Anyway, these lemons are so easy to prepare and then you just let them sit and do their thing for an entire month while the salt breaks down the lemon rind and makes it soft and sweet with a pleasant fragrance that is so enticing. The thought of eating a lemon rind certainly doesn't sound appealing to most people, but that's the magic of salt. It turns it into something so beautiful and sweet and it can accompany so many dishes. I actually bought a case of mason jars this weekend and I can't wait to stuff them with lemons and salt, these will be my Christmas gifts for my family this year because this treat is too good not to share.
Preserved Lemons
adapted from Yotam Ottolenghi
4-6 Lemons
4-6 6 T sea salt
juice of 6 lemonsOptional Herbs
2 rosemary sprigs
1 large red chili
1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Start by sterilizing a pint sized mason jar by pouring boiling water inside and letting it sit for one minute, then empty it out. Allow it to air dry naturally so that it remains sterile. Alternatively you can run them through the dishwasher and allow them to dry completely.
Wash and scrub the lemons. Add 1 tablespoon of salt to the bottom of the mason jar. Cut each lemon in quarters stopping 3/4 of an inch from the base. Stuff 1 tablespoon of salt in each lemon and squeeze them together tightly in the sterilized mason jar, alternating with the optional herbs in between the lemons if desired. Squeeze more lemon juice in if necessary so that the lemons are completely covered with liquid.
Close the jar and leave in a cool place for at least a month. Shake the jar daily to distribute the salt to the lemons. The longer they are left, the better the flavor. (If a piece of lemon is not covered, it may develop a white mold that is harmless and just needs to be washed off.)
Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the excess salt.
Preserved lemons are excellent served with meat, fish, lentils, couscous and quinoa. They should accompany your food like a chile sauce, a little goes a long way. It will add a depth of flavor that you can't find anywhere else. The best part perhaps is that these lemons will keep at room temperature for up to a year! If you have leftover lemon rinds you've used for other purposes, keep stuffing the jar with your leftover rinds and you will have an seemingly unending supply of preserved lemons.
Now that you have preserved lemons how will you eat them? When I say they will accompany just about any dish, I'm not exaggerating. If you roast a chicken and some potatoes for dinner chop up some preserved lemons and sprinkle them on top of your chicken while it roasts. It's really that easy. You could even skip the roasting and place them directly on the chicken before you serve it for a more intense lemon flavor. The recipe I'm sharing is an Indian dish called Dal. It's simply lentils cooked down in delicous onion, garlic, and warm spices served over rice or bread. The preserved lemons send this simple dish into the world of gourmet cuisine, it was a big hit at my dinner table. I really hope you guys enjoy this.
Red Lentil Dal
Adapted from Bon Appetit
1 head cauliflower
2 tablespoon canola oil, divided
2 cups chopped onions
3 garlic cloves, minced
3 cups chicken or vegetable broth
1 cup dried red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
Toppings
1 cup basmati rice, cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
2 tablespoons preserved lemons, chopped
Preheat the oven to 425 degrees. Chop the cauliflower into bite size florets and toss with 1 tablespoon oil and salt and pepper. Roast them in the oven for 15-20 minutes or until the edges brown and char nicely. Set aside.
Meanwhile, heat the remaining oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups broth, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Using an immersion blender, gently blend the lentils for a few seconds, careful not to puree the whole pot. You still want to see some whole lentils in your final dish. Finally, mix in the remaining sautéed onion mixture. Simmer 5 minutes to blend flavors, adding water or broth if needed. Season to taste with salt and pepper.
Spoon rice into bowls or plates. Spoon dal over. Place roasted cauliflower around the edges of your dish. Top with preserved lemons, tomatoes, cilantro and chili. Enjoy it warm.
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