It’s citrus season, which means a couple of things around here. One, any pretension of even halfass locavorism goes out the window. I’ll take all the citrus California, Texas and Florida can manage, please, for as long as they’ll ship it up to me. Two, I start going crazy making lemon curd, salt-preserved lemons and limoncello. (I also…
Lemons
7 Simple, Delicious Ways To Use Lemon Peel
I am such a sucker for citrus. If I didn’t hate temperatures over 73 degrees I’d move someplace where I could have my own huge lemon tree in the backyard and spend all day figuring out ways to use bushels of lemons. As it is, I have to buy my citrus, so I try to get as…
How To Make Salt Preserved Meyer Lemons (The Easy Way)
It’s Meyer lemon season and I’m going nuts. (Meyer lemon curd, anyone?) Regular readers probably already know how much I love salt-cured lemons. They are an essential condiment around my house, worked into salad dressings, braises, rice pilaf, fresh salsa and more. Last year, I ran out of salted Meyer lemons in July, with months…
Lamb Blade Chops with Apricot Halves and Salt Preserved Lemon
This is a simple one-skillet dish disguised as a fancy-pants chef-type meal. The deception works because we’re using slightly more exotic pantry ingredients like salt-preserved lemons and apricot halves in syrup. The salted lemons, apricots and warm spices meld together into a Moroccan-influenced sweet and sour sauce that rocks with the lamb blade chops. If you don’t…