Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It's hard to make jerky look really attractive in a photo, but this dried lamb tastes amazing, promise.
A perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
This is a recipe for preserved meyer lemons, which is a key ingredient in many North African and Indian dishes. It's also a great way to preserve winter citrus!
Preserved Meyer lemons to be used in Moroccan food and other dishes.
Meyer lemons make great preserved lemons, a traditional Moroccan condiment that's divine in tagines, with lamb, fish or chicken.
In which I make merguez, delicious sausages from the Maghreb region of North Africa.
Moroccan Chicken and all its flavors, in a sausage.
4 Types of Sausage. 3 Types of Meat. All kinds of delicious for Charcutepalooza May 2011.
Includes a Video on technique courtesy of The Annapolis Sound, and My Butcher and More.
Lamb leg brined, rubbed, and smoked with Moroccan spices and made into Reubens on homemade sourdough rolls with preserved lemon mustard, red cabbage-carrot pickle, and homemade feta mixed with mozzarella. Whew.
Preserved lemons add tang and saltiness to many Mediterranean dishes. You’ll need to begin this recipe the night before, by soaking the lemons. Via Chow.