Sunday, January 3, 2010

Preserved lemons

More adventures in pickling and preserving... Today I decided to make preserved lemons in a last-ditch attempt to avoid lesson-planning. In a few weeks, these babies should be salty, tangy, and spicy, and should take my dishes (for example, couscous) places they've never been before. Updates to follow. If these turn out well, I will post the recipe, which comes from How to Cook Everything Vegetarian (yes, I just bought another cookbook).

Preserved Lemons

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