On Mon, 18 Oct 2010 09:53:06 -0700 (PDT), ImStillMags
> wrote:

> Saw in the NY Times today Mark Bittman's recipe for quickie preserved
> lemons....for when you want to do a Moroccan dish or something and you
> don't have time to let them sit for weeks.
>
> Quick ‘Preserved’ Lemons
>
> Time: At least 3 hours, largely unattended
>
> 4 lemons, unwaxed (or scrubbed of wax)
>
> 1 tablespoon kosher salt
>
> 2 tablespoons sugar.
>
> Dice lemons, including peel, removing as many seeds as possible. Put
> the lemons and their juice in a bowl and sprinkle with the salt and
> sugar; toss well and transfer to a jar. Let the mixture sit for at
> least 3 hours at room temperature, shaking the jar periodically. It
> can be served at that point or refrigerated for up to a week.
>
> Yield: About 2 cups.

I haven't made this particular recipe, but I have made preserved
lemons so I know what the final product is like. This recipe seems
like it will produce something closer to the real thing.


Quick Preserved Lemons
From Cooking Light
by Vino Girl

45 min | 15 min prep

1/2 cup

* 1 cup water
* 2 tablespoons kosher salt
* 2 lemons, washed and quartered

Combine water and salt in a small saucepan; bring to a boil.

Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and
lemon rind is tender.

Remove from heat; cool to room temperature.



--

Never trust a dog to watch your food.