Saturday, June 2, 2012

FFWD: Part One - Preserved Lemons

Photobucket OK, what happens when you intend on making something for dinner and didn't read the recipe "carefully" until 2 seconds before making it? Detour! I have been a little distracted this week, making puréed food for my son who just had all four wisdom teeth out Tuesdy morning, and then, throw in a busy week of work and, well, you know. I went to the store at 6 am, got all the ingredients for "Lentil, Lemon and Tuna Salad". Got home and realized the recipe called for "preserved lemons", OK....I don't have time to go to the store again. What do I do? Make preserved lemons. How hard could it be? Not hard, but it's going to take a few weeks for the fresh lemon and kosher salt to do their magic. I hate to do this, but you will have to check back in 3 weeks to see. To view how all the cooks at French Fridays with Dorie faired with the "Lentil, Lemon and Tuna Salad"' go to


  1. LOL well you are the second person to make their own preserved lemons and I also heard that you can rub salt and lemon zest together like you would with sugar for baking and you get the same effect that you would with a preserved lemon... so you dont have to wait! and there are other recipes that Dorie has that calls for preserved lemon! :)

  2. That's dedication to the recipe! Looking forward to seeing your results.

  3. Kudos for making the preserved lemons. Hopefully, yours don't smell like horse saddle polish later.

  4. how can you not have time to go to the store, but you have time to preserve lemons for three weeks? haha.

    my blog:

  5. Gracie - I wish we lived nearer to each other. I have a BUNCH of preserved lemons in my fridge. My yard person had another client who had a bumper crop of Meyer lemons a few months ago and the client either did not want the lemons or just had too many. Anyway, I was the lucky recipient of a bunch of them. Wish I could have shared. Looking forward to seeing how the recipe turns out in a few weeks.



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