[Sca-cooks] Preserved Lemon Recipes - Modern - One
Holly Stockley
hollyvandenberg at hotmail.com
Mon Apr 24 18:18:00 PDT 2006
I've made preserved lemons from a modern recipe... does anybody have the
recipe for actually preserving the lemons in period?
Femke
>From: "ysabeau" <ysabeau at mail.ev1.net>
>Reply-To: ysabeau at mail.ev1.net, Cooks within the SCA
><sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Preserved Lemon Recipes - Modern - One
>Date: Mon, 24 Apr 2006 15:57:19 -0500
>
>Not period, but the latest Cooking Light issue features tagines.
>One of them calls for preserved lemons...so now I have to find
>some! If I don't forget, I'll type in the recipe when I get home.
>
>Ysabeau
>
>
>---------- Original Message ----------------------------------
>From: James Prescott <prescotj at telusplanet.net>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Date: Mon, 24 Apr 2006 14:39:02 -0600
>
> >
> >Casteau's "Ouverture de Cuisine" (published 1604 in what is now
> >Belgium, and based on his professional career in the second half
> >of the 16th century) appears to use preserved lemons in a number
> >of recipes.
> >
> >Here is one, in which I believe that the "salted [sour] lemon"
> >refers to preserved lemons. This translation and interpretation
> >of "limon salé" is not absolutely certain, though I believe it
> >to be very probably correct.
> >
> >
> >
> >1. [A boiled capon.]
> >
> >Boiled capon[:] when it is almost cooked, add rosemary, marjoram,
> >mace, a salted [sour] lemon cut into slices, a rummer of white
> >wine, or verjuice, and some butter, some beef marrowbones, and
> >let them stew well together, some toasts of white bread
>underneath.
> >
> >
> >
> >Thorvald
> >
> >
> >
> >
> >At 12:52 -0700 2006-04-24, lilinah at earthlink.net wrote:
> >> Duke Cariadoc already sent the only SCA-period
> >> recipe that uses preserved lemon that has been
> >> translated into English that i know of.
> >>
> >> But in his long essay on Medieval Arab cuisine
> >> and cookbooks, "Studies in Arabic Manuscripts
> >> Related to Cookery" (republished in "Medieval
> >> Arab Cookery"), Maxime Rodinson notes there is
> >> a recipe for making preserved lemon and 3
> >> recipes using it in al-Kitab al-wusla ila
> >> al-habib fi wasf al-tayyibat wa al-tib, which
> >> he translates as "The Book of the Bonds of
> >> Friendship or a Description of Good Dishes and
> >> Perfumes" (but is also sometimes called "The
> >> Book of the Link to the Beloved").
> >>
> >> While this book contains a number of recipes
> >> repeated in al-Baghdadi's "al-Kitab al-Tabikh",
> >> it also has even more that are not. And
> >> unfortunately the preserved lemon recipes have
> >> not been translated into English to the best of
> >> my knowledge. In a foot note, Rodinson says
> >> that in the recipe for making preserved lemons,
> >> "The lemon is split lengthwise and then filled
> >> with coarse salt. It is left thus for two
> >> nights and then kept in lemon juice covered
> >> with oil." (footnote 1, p. 144, "Medieval Arab
> >> Cookery")
> >>
> >> I'll be typing in modern preserved lemon
> >> recipes a few at a time. I haven't tried these
> >> recipes, but they're from books i trust, from
> >> which i've cooked other recipes.
> >>
> >> Urtatim (that's err-tah-TEEM)
> >> the persona formerly known as Anahita
> >>
> >> ---------------------
> >>
> >> The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
> >> Kitty Morse and Danielle Mamane
> >> Ten Speed Press: Berkeley CA, 2001
> >>
> >> -----
> >>
> >> Preserved Lemon Relish
> >> Makes about 1 cup
> >>
> >> Serve with roasted meats or kebabs.
> >> Prepare a day or two ahead of time.
> >>
> >> 3 preserved lemons, rinsed under running water
> >> 4 cloves garlic, finely minced
> >> 1 Tb. sweet Hungarian paprika
> >> 5 Tb. white distilled vinegar
> >> 1/4 c. extra virgin olive oil
> >> 10 sprigs parsley, finely chopped
> >>
> >> Finely dice lemon rind. Return pulp to containers of lemons
>for future use.
> >> In a bowl, combine rind with garlic, paprika, vinegar, and oil.
> >> Place mixture in a tightly sealed container and
> >> refrigerate for at least 2 hours.
> >> Return to room temperature and sprinkle with parsley before
>serving.
> >> Relish will keep for up to one month in a
> >> tightly sealed container in the refrigerator.
> >>
> >> Urtatim's Notes:
> >> Please use a good quality paprika, and not the
> >> average stuff the supermarket sells.
> >> Please use a good quality olive oil, and not that pale yellow
>stuff.
> >> While the authors specify distilled white
> >> vinegar, i suspect if you use white wine
> >> vinegar it will be good.
> >>
> >> -----
> >>
> >> Bean Soup with Preserved Lemons
> >> Serves 6
> >>
> >> 1Tb. sweet Hungarian paprika
> >> 2 Tb. virgin olive oil
> >> 2 c. dried baby lima beans, soaked and drained
> >> 2 bay leaves
> >> 5 c. chicken stock
> >> 12 cloves garlic, peeled
> >> 1 Tb. ground cumin
> >> 2 large tomatoes, peeled, seeded, and coarsely chopped
> >> 2 Tb. tomato paste
> >> 2 lamb or chicken sausages (about 4 oz)
> >> 1/2 to 3/4 preserved lemon rind
> >> 1/8 tsp. freshly ground black pepper
> >> 2 tsp. salt
> >>
> >> In a small bowl blend paprika with 2 Tb olive
> >> oil and mix until it forms a paste.
> >> In a large pot over medium-high heat, cook the
> >> paprika paste, stirring, until it darkens
> >> slightly, about 2 or 3 minutes.
> >> Add the beans, bay leaves, and stock, and stir to blend.
> >> Cover and bring to a boil for 2 to 3 minutes, then decrease
>heat to low.
> >> Cook until the beans are tender, 1 to 1-1/4 hours.
> >> Discard bay leaves.
> >> Add garlic, cumin, tomatoes, and tomato paste, and stir to
>blend.
> >> Cover and cook for 25 to 30 minutes.
> >>
> >> Slice sausages.
> >> In a small skillet, heat remaining 1 Tb olive oil over medium-
>high heat.
> >> Add the sausages and cook, turning, until no longer pink, 4 to
>5 minutes.
> >>
> >> Dice lemon rind and add it according to taste
> >> to beans, along with pepper, salt, and sausage.
> >> Heat through and serve with a good crusty bread.
> >>
> >> Note: the general instructions for soaking
> >> beans include rubbing the soaked beans to
> >> remove their skins before cooking.
> >>
> >> Urtatim notes: i bet this would work with little dried fava
>beans.
> >>
> >> -----
> >>
> >> Tomato Salad with Preserved Lemons
> >> Serves 4
> >>
> >> 4 vine-ripened tomatoes, peeled, seeded, and cubed
> >> 2 to 4 tsp. diced preserved lemon rind
> >> 1/8 tsp. salt
> >> 1 Tb. red wine vinegar or balsamic vinegar
> >> 4 to 5 green olives, sliced, or 8 whole dry-cured black olives
> >> [get good olives ("fresh" or bottled), not canned olives]
> >> 1 small jalapeno pepper, peeled, seeded, and diced
> >>
> >> Place tomatoes in a colendar and drain 30 minutes.
> >> In a small bowl combine all ingredients and mix thoroughly.
> >> Serve at room temperature.
> >>
> >> -----
> >>
> >> Chard Salad with Preserved Lemon
> >> Serves 8
> >>
> >> 3 Tb. virgin olive oil
> >> 5 cloves garlic, minced
> >> one 12-ounce bunch red chard, stemmed and chopped
> >> one 12-ounce bunch white chard, stemmed and chopped
> >> rind of 1/4 preserved lemon, finely diced
> >> 1 Tb. freshly squeezed lemon juice
> >> 1/2 tsp. salt
> >> 1/8 tsp. freshly ground black pepper
> >> fresh lemon slices for garnish
> >>
> >> Heat oil in large skillet over medium-high heat
> >> Add garlic and cook, stirring occasionally, until golden, 2 to
>3 minutes.
> >> Add chard a handful at a time.
> >> Using 2 wooden spoons, toss until cooked about 3 to 4 minutes.
> >> Continue in this manner until all the chard is used.
> >> Add preserved lemon rind, fresh lemon juice, salt, and pepper.
> >> Toss to blend.
> >> Transfer to a serving bowl.
> >> Garnish with fresh lemon slices and serve at room temperature.
> >> --
> >> _______________________________________________
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> >
> >
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