Next time I will use a wide mouth canning jar. Yes my hand got stuck a few times packing the lemons in
Preserved lemons are a great staple for many different Indian dishes. I also like to use them in drinks and any dish that may need a nice lemon kick. A lot of recipes call for Meyer lemons, which would be best, but regular work just fine. When done they will keep in the refrigerator for some time.
- Large wide mouth canning jar
- Kosher salt
- 4-6 lemons
- Additional lemon juice
Wash lemons well and dry off. Wash out canning jar and then sterilize in boiling water for 10 minutes. Air dry jar for a few minutes. Cut lemons into quarters but do not cut all the way through the bottom. The lemons should open like petals but still be whole. Pour 1 tbsp salt in bottom of jar. Take a lemon press it open and rub liberally with salt. Press closed and jam into jar. Repeat with other lemons pressing each tightly into jar to release juices. Pack jar to 1/4″ to lid. If juice covers the lemons then seal it tightly. If not fill jar with additional lemon juice then seal. Leave on the counter for 3 days shaking jar twice a day. Place in refrigerator and continue shaking once a day until lemon peel is soft, about 1-2 weeks. Store finished lemons in refrigerator.
That is a plate for one person
We love fried calamari. There have to be some pretty good appetizers on a menu for us not to order it.
At home any fried food is a bit of a mess so we seldom enjoy it. This is worth the greasy kitchen cleanup and house smelling of fried food for a week.
- 1/2 lb squid cleaned and cut into 1/4″ rings plus tentacles
- 1 cup buttermilk
- 2-5 dashes cayenne pepper hot sauce
- 1 cup white flour
- 3/4 cup semolina flour
- 2 tbsp fresh oregano chopped fine
- Vegetable oil for frying
Mix hot sauce and buttermilk together in a large bowl. Add squid and soak one hour before cooking. Mix flours and spices together in another bowl. Heat oil in a dutch oven or fryer until it stands still. Remove squid from buttermilk a few pieces at a time and shake off any excess liquid. Dredge in flour and fry in small batches until cooked through, about 90 seconds. Remove from oil and drain on paper towels sprinkled with salt kept in the oven to keep the calamari warm. Continue cooking squid until done. Serve with lemon wedges, chopped pecorino peppers and marinara sauce for dipping.
Use decent brandy for this drink. There aren’t enough other ingredients to mask swill.
- 1 1/2 ounces brandy
- 2 dashes orange or Angostura bitters
- 1/2 tsp simple syrup
- strip of lemon peel
Mix first three ingredients in a shaker filled with ice. Strain into a martini glass. Garnish with lemon peel.
Romaine lettuce makes this healthy right
This dish makes a nice side with steak or can be a meal in itself. If serving as a starter or side, one heart of romaine will serve two people. The dressing is tangy and a bit addictive. Splurge on good blue cheese.
Hearts of Romaine with Blue Cheese and Bacon
- 2-3 hearts of romaine
- 2-4 slices bacon, browned and crumbled
- 2 oz blue cheese, crumbled
- 1/2 cup buttermilk
- 1/4 cup Greek yogurt
- 1 tsp lemon juice
- dash hot pepper sauce
- black pepper to taste
Mix cheese, buttermilk, yogurt, lemon juice and hot sauce together in a shallow bowl. Season with black pepper to taste. Drizzle each heart of romaine with desired amount of dressing and sprinkle with crumbled bacon.
I saved one for you
This is a great lunch that comes together pretty quickly. And it’s a great excuse to drink red wine in the middle of the day.
- 3-4 portabello mushrooms
- 3-4 oz goat cheese
- 1 tbsp fresh oregano, diced
- 1 tsp olive oil
- salt/pepper to taste
Wash mushrooms. Cut off stems and dice. Mix diced mushroom stems, oregano, olive oil and cheese in a small bowl. Spray a baking sheet then place mushrooms cap side down on them. Divide filling between caps. Top each with pepperoni. Bake at 350 until mushroom is tender, about 20 minutes.
What a great salad
This is a great way to use butternut squash and leftover croutons. Don’t omit the anchovy in the dressing.
Roast Butternut and Kale Salad
- 1 butternut squash
- 1 tbsp sesame seeds
- 2 tbsp minced fresh ginger
- 2 cups homemade croutons
- 4 cups hand torn kale
- 1 tbsp Dijon mustard
- 1/3 cup olive oil
- 4-6 tbsp sherry
- 1 anchovy
Skin squash and cut into large bites. Toss with 2 tbsp olive oil, sesame seeds and ginger. Roast at 375 degrees until beginning to brown, but before it gets too mushy. Remove from heat and let cool to room temperature. Blend mustard, anchovy, oil and sherry until smooth and season with salt and pepper. Toss kale with dressing. Before serving mix in croutons and squash and toss together again.
A lot of our Sunday Suppers fall on the more decadent side. But this weekend we’re craving some lighter dishes. Here are some vegetarian (mostly) options to give you a breather before the Christmas feasting commences.
Way better than a bowl of tomato soup.
Orzo-Stuffed Peppers with Kale
It’s like a stoplight
Arabian Spinach with Polenta
Is there ever a time when polenta is a bad idea?
Squash Stuffed with Venison and Bulgur
Acorn squash are made of stars