Using Preserved Lemons
The past two weeks have been very weird to put it mildly. The COVID-19 pandemic has been an emotional roller coaster, especially as someone who works in food hospitality. I’m grateful to be healthy and able to stay home for the moment (my partner has a job that he can do from home), but it hasn’t been easy per say. I’ve slowed recipe development since every trip to the grocery shopping requires a risk-reward analysis. Not to mention that when I do go shopping I fight every urge I have to not hoard staples because my pantry is one of the very few things I do have control over right now. (Though I did buy two pounds of butter “just in case.”)
Let’s revisit the subject of preserved lemons. With more time at home, now’s a great time to either make some if you bought too many lemons or start using the jar you made a month ago. Here are a few quick recipe-ish ideas to start incorporating them into your cooking.
Preserved Lemon Puree
With clean hands or a clean utensil, take one or two preserved lemons out of the jar. Remove any remaining seeds and place the lemons in a blender. Add preserved lemon brine into the blender so the lemons are covered at least ¼ of the way. If removing this much brine will leave your remaining preserved lemons uncovered, add lemon juice to the blender instead. Blend until you have a smooth-ish puree. Store your preserved lemon puree in a small airtight container. The puree will keep in your fridge for about a month.
This puree is easy to add to a pan of sauteed greens (my fave!), your favorite vinaigrette, a soup, anything that needs a hint of brightness and salt.
Preserved Lemon Yogurt
Stir a generous spoonful of your preserved lemon puree (or ¼ of a preserved lemon, rinsed and finely chopped) into about ½ cup Greek yogurt with a few healthy pinches of kosher salt and a drizzle of good olive oil. Taste and adjust as you see fit.
This is delicious on top of lentil soup, on crackers or bread, with cut veggies. Add a sprinkle of za’atar, sumac, or red pepper flake to make it extra.
Butter Bean Salad
The vinaigrette for this salad is the delicious trifecta of lemon, brined olive/caper, and allium. You can use anchovies in place of fish sauce if that’s what you have on hand. This salad can be eaten on its own, over greens, or on toasted bread.
2 tbsp shallot, chopped fine (½ small shallot)
2 tbsp lemon juice
3 dashes fish sauce
2 tbsp olive oil
2 tbsp rough chopped green olives (I’ve used manzanilla olives stuffed with pimento)
Rind of ¼ preserved lemon, rinsed briefly and chopped fine
1-15 oz can of butter beans (or any other mild flavored bean), strained and rinsed
good pinch fine sea salt
Combine shallots, lemon juice, and fish sauce in a small bowl. Slowly add the olive oil while whisking the entire time. Add your chopped olives, preserved lemon rind, drained beans, and salt. Toss the salad, taste, and adjust as needed. The salad is best if you let it marinate for several hours in the fridge, tossing it occasionally, but can be enjoyed immediately if desired.
Stay safe out there. Take care of you and yours.