Tuesday, March 1, 2011

Preserved Summer

I took a class last year at Ciao Thyme on cooking with fish. It has changed my life. I am not afraid of fish anymore and (if I do say so myself, and I will!) I can cook fish, any fish! Yeah! One of the recipes from the class was a vinaigrette with preserved lemons in it. I have been waiting for the Meyer lemons to show up at the grocery stores and when they did I bought 20 and preserved them! It was easy (stay posted if mold shows up) and I put two in each pint jar to give away. I followed the recipe from my cooking class which is very similar to this one although I left the spices out. Today my lemons are ready and I am planning on using them with fish, in vinaigrette and actually where ever I can. If you have some preserved lemons try this vinaigrette or this Dover Sole recipe.


1 comment:

Laurel Hamilton said...

Sounds amazing! I'm going to send this post to my friend who grows lemons here in Arizona.