Preserved Lemons

Ingredients

7 lemons, washed and dried (2 lemon for juicing)
1/3 cup kosher salt

1.    Roll the lemons on a board to soften them.

2.    Juice 1 or 2 lemons to make a ½ cup juice. Set aside

3.     Using a sharp knife, cut the remaining lemons into quarters, not cutting completely through and keeping the stem end intact.

4.    Sprinkle the salt on the flesh of the lemons.  

5.    Pack the lemons into a glass jar, pressing the lemons down, sprinkle with the remaining salt.  

6.    Add the lemon juice making sure to cover the lemons and place the lid on top and seal the jar.

7.    Place the jar on your kitchen counter and turn the jar upside down every day for 30 days. If necessary push lemons down or add more lemon juice to keep them submerged.

8.    After 30 days the lemons are ready to enjoy. Once jar is opened refrigerate.

 

ALTERNATE RECIPE

QUICK PRESERVED LEMONS
Ingredients:
3 lemons, 2 sliced thinly, 1 lemon for juicing
½ cup lemon juice
4 tsp. salt

Preparation:
1.    In a small saucepan with a lid, over medium heat, add the lemon slices, lemon juice, and salt.  Bring to a boil, cover with a lid, and cook until soft, about 8-10 minutes.
2.    Drain and cool, then chop.  Set aside for future use.
*Adapted from Paula Wolfert

TIPS & TRICKS

•    Meyer lemons are the best lemons to preserve. They area the perfect balance of sweet and sour and add the perfect punch to many dishes. •    Preserve lemons can last up to a year before opening.

Winter Vegetable Soup with Pistou

Ingredients

Soup:
¼ cup olive oil
2 leeks (white & light green part, medium dice)
2 medium onions, medium dice
1 small square (4-inch) piece of cheesecloth
4 sprigs thyme
2 bay leaves
4 cloves garlic
2 cups carrots, (about 4 medium sized carrots)
2 cups butternut squash, (about 1 medium squash)
2 cups turnips, about 2 medium
3 quarts chicken or vegetable stock
1 28 oz. can tomatoes with the juice, broken into pieces
2 cups kale, chard, or spinach chopped (1 small bunch)
½ cup small shaped pasta or spaghetti, broken into pieces salt and pepper

Pistou:
4 cloves garlic, peeled
2 cups loosely packed parsley leaves
½ cup olive oil

1.    Peel then cut the onions, carrots, butternut squash, and turnips into medium dice.

1b. Wash the leeks, then dice. Wash and chop the kale or spinach. Set aside. 

2.    In a large soup pot over medium heat, add the olive oil.  When warm, add the leeks, and onions.  Sauté until they start to soften, about 4-6 minutes.

3.    Lay the cheesecloth on the counter.  Place the bay leaves, thyme sprigs and garlic on top.  Tie the cheesecloth into a little bag.  Crush the garlic with the back of your knife.  Place into the soup pot.

4.    Add the carrots, squash, potatoes, and turnips and continue cooking for an additional 5 minutes.

5.    Add the stock, tomatoes and bring to a boil, then reduce to a simmer and cook for 30 minutes, or until vegetable are softened.

6.    Add the greens and the pasta and cook an additional 10 minutes or until pasta is cooked and greens are wilted.

7.    Season with salt and pepper.

Pistou:

1.    In a food processor or blender, add the garlic and parsley and pulse until finely chopped.  With the motor running, add the olive oil.  Season with salt and pepper.
 

2.    The pistou sauce can be covered and refrigerated for a 1-2 days.  It can be frozen for up to 6 months.  Bring to room temperature before serving.

FINAL PREP OF SOUP

Remove the cheesecloth and serve soup in bowls topped with pistou.

TIPS & TRICKS

•    You can purchase pre-cut package butternut squash  (just make sure pieces are all the same size as other vegetables).
•    Can substitute zucchini and yellow squash for butternut squash and turnips to make it a summer vegetable soup.
•    Can add potatoes instead of pasta.
•    Can also add pre cooked sausage, diced cooked chicken, or beans at step 10 to add a protein component.
•    Can substitute basil in pistou in the summer.
•    Pistou freezes very well. Just defrost and add to soup. 

En Papillotes of Fish with Lemon & Greens

Ingredients

8 fish fillets, -6 oz. (salmon, halibut, Maui Maui, grouper or any firm fish)
salt, pepper
1 cup preserved lemons, medium diced
1 cup sundried tomatoes packed in oil, drained (reserve the oil) and julienne
2 shallots finely diced
4T chopped flat leaf parsley
2 cups white wine
4 cups baby spinach
2 cups arugula
1 medium head fennel, cored and thinly sliced
salt and pepper
parchment paper

1.    Preheat oven to 425° F.  Set two baking sheets aside.

2.    Fold 8 sheets of 20-inch long parchment paper in half to resemble a     book. Using scissor to cut each paper into a heart shape. Set aside.

3.    Place a fish fillet on one half of paper near the folded edge.

4.    Sprinkle with salt & pepper.

5.    Place on top of the fish one tablespoon each of the preserved lemon,  and the sundried tomatoes, a sprinkle of shallots and the chopped parsley

6.    Drizzle 3 tablespoon wine on top.

7.    Working from one corner closest to the fold, make a series of small  folds working around the edges of the parchment. Pressing firmly to  “seal “ in the fish.  Place the packet on a baking sheet.  Repeat with the  remaining fish.

 

8.    Place the baking sheets in a 425º F oven and cook for 12 minutes.

9.   When the fish is almost finished baking, in a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper. In Medium bowl toss the spinach, arugula and fennel with the dressing (you may not use all of the vinaigrette; adjust to desired amount of coating of the greens).  Add salt and pepper, if needed

10.  When the fish is done, Place each papillotes on a plate.  Cut or tear back the paper, place a spoon of greens on top of then fish. Cover with the paper and allow the greens to slightly wilt. Serve immediately.

TIPS AND TRICKS

•    Always roast 2 chickens. They make great leftovers. 
•    Trussing the chickens makes it cook more evenly and is easier to turn.
•    I remove the cooked rosemary sprigs before serving but stir the chopped cooked lemons into the vegetables. 

Chocolate Cheesecake

Ingredients

CRUST:

1½ cups chocolate cookie crumbs** (about 30 cookies)
6T unsalted butter, melted

FILLING:

24 oz. cream cheese, room temperature
1 cup granulated sugar
½ cup unsweetened cocoa powder
4 eggs
1 tsp. vanilla

TOPPING:

1 pint sour cream
2T granulated sugar
1½ tsp. vanilla

GANACHE:

4 oz. bittersweet chocolate, cut into pieces ½ cup heavy cream

1.    Pre-heat oven to 350° F.

2.    Crust: In a bowl, combine the chocolate cookie crumbs and the melted butter.  Stir until the mixture comes together. 

2b. Using your fingers, press the mixture into the bottom and sides of a 10-inch spring form pan.  Set aside.

3.    Filling: In a large bowl, add the cream cheese and sugar; beat at medium speed until creamy and smooth.  

4.    Add the unsweetened cocoa power.  

5.    Add the eggs one at a time, beating after each one until combined and smooth.  Add the vanilla.

6.    Pour the mixture into the prepared pan and bake for 30 minutes in a 350° F oven.  Remove from oven and cool for cool 30 minutes.

7.    Topping: Re-Heat oven to 475° F.

8.    While the filling of the cheesecake is cooling, in a small bowl, combine from the “Topping” ingredients the sour cream, sugar and vanilla.  Stir until combined.

9.    Place the mixture on top of the cooled cheesecake, spreading it out evenly.

10.    Place the cheesecake in the 475° F oven for 5 minutes.  Remove from the oven.

11.    Ganache: In a small saucepan, heat the heavy whipping cream until it is hot and almost boils.  Pour the hot cream over the chocolate; make sure all the chocolate is submerged.  

11b. Let it sit for 10 minutes, and then whisk vigorously until the chocolate is smooth and silky.  Let the chocolate to sit a few minutes until it thickens slightly.

12.    Drizzle the ganache on the top of the cheesecake. (you might not use it all) Let cool, then place in the refrigerator for 12 hours to set and chill completely.

13.    When ready to serve, remove cheesecake from refrigerator 30 minutes before serving, slice into slices and enjoy.

Tips & Tricks:

•    **To make crumbs: place cookies in a food processor and pulse until they are the consistency of fine sand
•    Don’t worry if cheesecake cracks the topping will cover it up!