In article >,
(Judy Haffner) wrote:

> If you have tried food that has been pickled, tell us about it.
>
> Judy

I've pickled vegetables and fruit. I have posted recipes here.
I have fermented cabbage to make sauerkraut, but with only moderate
success.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Melba's Jammin' > wrote:

> In article >,
> (Judy Haffner) wrote:
>
> > If you have tried food that has been pickled, tell us about it.
> >
> > Judy
>
> I've pickled vegetables and fruit. I have posted recipes here.
> I have fermented cabbage to make sauerkraut, but with only moderate
> success.

We've been doing a lot of picking this year.

My husband has made several batches of refrigerator pickles.
We've also done pickled beets and picklds red onions and giardiniera
which were all really, really good. We did give sauerkraut a try and it
was just ok.

Now there's a jar of preserved lemons hanging out in the fridge. Not
exactly a pickle though.

Several years back we took a canning class and did pickled peaches.
They were good but a little too many cloves in there for my taste. We
haven't repeated those.

marcella

On Fri, 27 Jan 2012 11:57:44 -0800, Marcella Peek
> wrote:

-snip-

>Now there's a jar of preserved lemons hanging out in the fridge. Not
>exactly a pickle though.

Mine very first jar of preserved lemons is just about ready--- Now to
figure out what I'm going to do with them. i read about the
process a couple weeks ago & it sounded like a good idea--
salt+lemons-- what's not to like?

>
>Several years back we took a canning class and did pickled peaches.
>They were good but a little too many cloves in there for my taste. We
>haven't repeated those.

This talk of peaches reminded me that I put up some brandied peaches
last summer.

I just tried the first jar---- oh my. *That's* some fine eating!
I'm pretty sure I used the same recipe that sf posted the link to.
http://www.foodandwine.com/recipes/brandied-peaches

Peaches- water- sugar- brandy -- no spices.

[at least that is the only brandied peaches recipe that I see in my
files -- so I hope that's it. I want to do them again next summer.]

The brandy flavor is not the least bit strong.[it is there-- but
subdued] The peach flavor is at least as strong as it was fresh off
the tree last summer.

Jim

On Fri, 27 Jan 2012 16:43:17 -0500, Jim Elbrecht >
wrote:

> On Fri, 27 Jan 2012 11:57:44 -0800, Marcella Peek
> > wrote:
>
> -snip-
>
> >Now there's a jar of preserved lemons hanging out in the fridge. Not
> >exactly a pickle though.
>
> Mine very first jar of preserved lemons is just about ready--- Now to
> figure out what I'm going to do with them. i read about the
> process a couple weeks ago & it sounded like a good idea--
> salt+lemons-- what's not to like?
>

When you're ready to use the lemons, take out a piece - rinse it well
and peel the flesh off. Some recipes say to throw the flesh away
other recipes want you to use it, most don't indicate anything. I
need to ask about that in the Moroccan food group on FB.

Here are two recipes to get you started.
>

This is delicious, but I only used a fraction of the lemon because I
didn't want a salty dish.

Chicken With Preserved Lemons, Artichokes And Olives

Ingredients

1 whole chicken, 3 1/2#, skinned or 2 Cornish Game Hens
1 large onion chopped
3-4 cloves garlic, peeled and diced
1 ½ teaspoon fresh ginger, grated
1/2 teaspoon saffron, crushed
2 teaspoons cinnamon
1 teaspoon Berbere pepper
½ teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup mixed, chopped fresh herbs (green coriander and parsley)*
1 1/2 cups ripe "green-brown" ripe olives
12 ounces artichoke hearts, canned, fresh or frozen
1 preserved lemon, rinsed and thinly sliced, remove any seeds
3-4 cups fat free chicken broth
*reserve some for garnishing at time of serving
1 1/2 cups Whole Wheat Couscous** directions below.

How to make CHICKEN WITH PRESERVED LEMONS, ARTICHOKES AND OLIVES
EMSHMEL

Brown minced onions in olive oil, add garlic, stir and continue
cooking until soft. Add ginger, cinnamon, Berbere pepper, saffron,
place chicken in pot and the chicken broth. Bring to a low simmer for
25 minutes, turn chicken over and continue cooking for another 25
minutes on low simmer.

While the chicken is cooking, rinse and pit the olives. (If they
seem a little bitter, cover with cold water, bring to a boil, and
drain.) Set aside. I usually buy pitted olives which saves this
step.

Rinse artichokes and add them to the chicken as well as the olives,
chopped parsley and cilantro, and thinly sliced preserved lemon.



Couscous: (follow the directions on the box or use this method if you
want more work)

While chicken is simmering place the 1 ½ cups of couscous into a fine
mesh sieve and rinse with water, and allow the couscous to sit in a
bowl to absorb the water for 10 minutes. Then rub the couscous
between your palms to make sure there are no lumps and layer into the
top of the couscoussier. Place over simmering chicken. Allow the
steam from the chicken to cook the couscous for about 10 minutes.

Return to the top of the couscoussier, when the steam again emerges,
let it steam for 10 minutes longer, it becomes tender and swollen.

Turn the grains again, rub 1 tablespoon of olive oil with your hands,
and air the grains again. Steam a second time, for 5 minutes. This
step can be done much later, just before serving. Stir in 1
tablespoon of butter that is cut into small cubes.

Transfer the chickens to a serving dish and spoon the olives and
lemons around them. Cover and keep warm. By boiling rapidly,
uncovered, reduce the sauce to 1 cup. Pour the sauce over the whole
chicken and serve at once.

Serve individual dishes of the steamed couscous. Cut chicken into
pieces and serve along side or on top of the couscous with sauce.
Offer Harissa for extra spice. Garnish with the minced parsley and
cilantro.


=====================================
>
I've wanted to make this recipe but haven't remembered it at the right
time

Parmesan, Preserved Lemon, and Thyme Wafers
http://www.seriouseats.com

I serve these on top of a salad of baby spinach dressed lightly with
lemon juice, lemon zest, olive oil, salt and pepper.

- makes 9 wafers -

Ingredients

2 tablespoons finely chopped preserved lemon (about 1/2 small
preserved lemon)
1 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves

Procedure

1. Preheat the oven to 400°F.

2. Place the finely chopped preserved lemon pieces in a mesh strainer,
and rinse very well. Dry on paper towels, and pat very dry.

3. Mix together the dry lemon pieces, the Parmesan, and the chopped
fresh thyme leaves. On a Silpat- or parchment-lined baking sheet,
heap little tablespoon mounds of the cheese mixture, leaving room for
them to spread as they melt, and bake in the oven for 4 or 5 minutes,
until golden.

Allow to cool completely on the baking sheet, then lift off with a
spatula and allow to rest on paper towels.





--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/