Middle East, In My &Amp;Quot;Dreams&Amp;Quot; - Stevie's Crazy Kitchen Blog at Allrecipes.com - 303768

Stevie's Crazy Kitchen

Middle East, in my "dreams" 
 
Jun. 2, 2013 10:50 pm 
Updated: Jun. 5, 2013 8:30 pm
A short time ago, I decided to try "preserving" a couple of lemons (while I had an abundance of fresh.)  The question now, is what to do with them?  So, off I went on a trip to the middle east via the internet, and found a few recipes.  I do believe that I'm getting a "feel" for just how, and in what, to use them.
 
About 6 weeks ago, I packed this pint sized jar with one (very large) sliced lemon, a bay leaf, and a few black peppercorns.  The "recipe" suggested also a cinnamon stick, but alas, the spice cabinet was "out of stock!"

This time of night, I hate to do anymore than be a couch potato, but I do want to marinate two chicken thighs overnight, per the recipe I found for "Moroccan Chicken with Preserved Lemons, and couscous."  Not a huge fan of couscous, I thought that I'd sub rice, and call it "DONE."  So, I must follow the recipe to make the marinade, and let the thighs hang out until tomorrow afternoon sometime.  I also found a recipe for lemon chicken with olives (green) that I thought sounded good, but I'd best do baby steps here. 

I found these recipes on another website, which really surprised me in that the the typo's are frequent, and a time or two totally confusing, but I will muddle through.  Terms like "hot water to saed the saffron" had me going, thinking that it was some "ethnic" wordage unknown to me...  Surprise!  Translate "saed" to "soak," and the entire thing made sense!  Needless to say, I'm happy to be home at allrecipes, where things simply MAKE SENSE!  Ok, the occasional typo happens, and can be missed despite proof reading, but hey...  "stuff" happens!  (oops, another typo!) 

This particular recipe is one of those that at first glance can be rather intimidating, though once the ingredients are all gathered around, the directions are rather simple to follow.  Now, the question is, do I really need to buy a tagine for some of the other recipes that I've found? 

I also printed a recipe for Beef Kebabs, calling for some of the lemon... can't wait to attempt that one!  Perhaps I should add couscous to my shopping list, and give it another try...  For years I hated tomatoes, but that didn't stop me from trying a piece when I had a home grown, fresh picked, 'mater in front of me.  I certainly couldn't help it that they always tasted like sucking on copper pipe!  With some perseverance, I have finally come to that place where fresh tomato is good - when doused with salt, of course.  Hmmm, maybe I should have bought some grape or cherry tom's for my kebabs!  Uggh, I here a second trip to the grocery coming!  Thus, I feel that I should give couscous another try before I add it to the "I hate list." 

So, despite the time of day (or night!) I must be off to the crazykitchen to clean the chicken and make it's marinade.

Be happy, be healthy, cook crazy!
 
Comments
Jun. 3, 2013 6:00 am
So you didn't have to put anything else in with the lemon but what you listed? I've got to pick up some vodka to steep some lemons in myself. I use flavored vodkas to put some oomph in some of my dishes.
 
Jun. 3, 2013 11:04 am
Cat, the recipe I followed calls only for lemon juice in addition to "ingredients" that I mentioned. Another, however, says to top it off with olive oil AFTER the marinating process is done... I'll know later today if what I made is edible! Be well
 
Jun. 3, 2013 11:54 am
Hi, Stevie, happy to report that we are finally getting some of your weather. The sun is so nice, we were finally able to plant some of our garden. Interesting to hear how your recipe came out. Take care.
 
Jun. 3, 2013 4:38 pm
manella, we're hovering around 108F daily... poor plants are dying and the like! Lost a "bowl" of marigolds overnight. Enjoy your summer... still want to share some of mine? lol Take care, and be well!
 
Jun. 3, 2013 5:31 pm
Stevie we have been there in Sept., Oct, Feb. I loved it. We went last January, days were nice but I found the evenings chilly. Sorry you lost your marigolds. I remember the lemon tree my sisters neighbour had that they let die, such a shame, but we did take a bunch of lemons off it. Nothing like a fresh lemon. Yum.
 
Jun. 4, 2013 12:54 am
You come up with the most interesting projects. You know I have to now spend who knows how long looking up preserved lemons and various uses for same. My most ambitious lemon recipes lately have been manella's lemon loaf (delish!) and lemon water. Thanks for piquing my interest.
 
Jun. 4, 2013 8:31 pm
manella, I do so enjoy my lemon tree, which produces lemons (often) bigger than a navel orange. I have 5 on the counter needing juicing/freezing - the last from this year's crop. I also keep zest in the freezer. You've experienced the "best" of our climate... it's going to be HOT (100-115) till September! One year, the airport had to close for a number of hours in the afternoon. Jet engines are tested to 121, and we hit 122 - also the hotter it gets, the LESS "lift" the planes have... Go figure, closed by heat! Be well!
 
Jun. 4, 2013 8:39 pm
BigShotsMom, I'll say it once again, give me a recipe, and I'll give it a shot! From what I've learned this week, "preserved lemons" are mostly used in Middle Eastern cooking (don't quote me, just what I've found so far!) Oddly, it's the rind that's used mostly, as you toss the pulp! I can see a simple rice dish, with chopped rind of the lemons in it, served with fish, or chicken... (Lemon chicken?) I would love it if you share some interesting recipes to use what I have left! Be well!
 
Jun. 5, 2013 6:18 am
Stevie, I too have found trouble getting couscous done just right, but have been successful with quinoa. I sub in quinoa whenever I come across a recipe I want to try that calls for couscous.
 
Jun. 5, 2013 8:30 pm
bianchiveloce, thanks for the input. It wasn't until I began watching CHOPPED that I heard the correct (I presume...) pronounciation of "quinoa." I might just try it some time soon!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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