[Sca-cooks] Preserved Lemon Recipes - Modern - One
Jane Boyko
jboyko at magma.ca
Mon Apr 24 18:23:56 PDT 2006
Try the Elixers of Nostradamus?
Holly Stockley wrote:
> 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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>>
>>
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>
>
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