A few weeks ago I became interested in preserving lemons. Wilson’s had a bag of Meyer lemons for a reasonable price so I decided to give it a try. Turns out it’s pretty easy – you just need lemons and salt as the lemons provide their own acidic liquid when you squish them into the jar. So after waiting for a few weeks, I had preserved lemons and had to decide what to do with them.
Around the same time a friend pointed me towards a site called Eat Your Books. The idea is that if you have lots of cookbooks on your shelves, you have lots of recipes available to you, but don’t usually have time to browse for recipes. How about if the main ingredients in each recipe were indexed so you could search your recipes for something that included, say, chicken and preserved lemons – yup that’s exactly what it does. It turns out that I have three recipes for Moroccan chicken in my cookbooks, and one in a recipe blog that I link to. I ended up making Moroccan Chicken with Lemon and Olives. It was very yummy, but there are a couple of changes I would make next time. I included some chopped red pepper with the onions and garlic, and I think that added some nice color. Next time I would roughly chop the olives, and add more preserved lemon.
So I still have most of a jar of preserved lemons. I wonder what other recipes Eat Your Books will come up with for me.