Where to get Citrons Confits
Comments
2009 Jan 5
There was a discussion about these (preserved lemons) here...
www.ottawafoodies.com
From that discussion, I learned (thank you very much) what they were (different than the dried type found at Market 168 and other Asian stores) and then, of course, had to make them myself. Wowsa! Fantastic. I always have a large glass jar of them on the go now. They're a superb addition to your ingredient pool in the kitchen.
"I like to finely dice preserved lemons and mix them with sautéed vegetables, such as green beans, fava beans, or to elevate lowly rounds of carrots into something interesting and exotic, perhaps tossing in a few cumin seeds as well. They're also good mashed into butter with some fresh herbs, then smeared on top of grilled fish or a nice hunk of caramelized roasted winter squash. And I've been known to sneak some into a batch of tapenade, as well as adding some finely-chopped little pieces to a batch of lemon ice cream too!
In addition to their ability to multi-task, there's something comfortable and nice about having a jar of vivid lemons on the kitchen counter to keep tabs on their progess every morning, like a flowering Amaryllis bulb or a family of Sea Monkeys coming to life...."
Those words and a great instructional (the one I use) here...
www.davidlebovitz.com
www.ottawafoodies.com
From that discussion, I learned (thank you very much) what they were (different than the dried type found at Market 168 and other Asian stores) and then, of course, had to make them myself. Wowsa! Fantastic. I always have a large glass jar of them on the go now. They're a superb addition to your ingredient pool in the kitchen.
"I like to finely dice preserved lemons and mix them with sautéed vegetables, such as green beans, fava beans, or to elevate lowly rounds of carrots into something interesting and exotic, perhaps tossing in a few cumin seeds as well. They're also good mashed into butter with some fresh herbs, then smeared on top of grilled fish or a nice hunk of caramelized roasted winter squash. And I've been known to sneak some into a batch of tapenade, as well as adding some finely-chopped little pieces to a batch of lemon ice cream too!
In addition to their ability to multi-task, there's something comfortable and nice about having a jar of vivid lemons on the kitchen counter to keep tabs on their progess every morning, like a flowering Amaryllis bulb or a family of Sea Monkeys coming to life...."
Those words and a great instructional (the one I use) here...
www.davidlebovitz.com
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