May 2, 2012 § 11 Comments
Lately I’ve been on a bit of a preservation/pickling kick, as evidenced by the pickled beets previous. After impatiently waiting for a few weeks while the salt and acid worked its magic, I can enjoy the fruits of my labor, preserved lemons and preserved oranges.
The preserved lemons are a classic Mediterranean/Maghrebian/Middle Eastern dish, with each region having a preferred spice mix. My version seems to be most common in Moroccan cuisine, with coriander adding a nutty warmth and slight muskiness to the bright lemons. I also poked in a dried chilli because I like spice. The lemons are great chopped finely and added to tagines and couscous dishes, and they also go well with poultry too.
As for the preserved oranges, I decided to take them in an almost Chinese direction, with a hint of Szechuan peppercorns adding a tingling spiciness, chillis for yet more added heat, and my favorite, a broken point of star anise providing a licorice undercurrent. They’re an almost-fusion experiment that turned out even more successful than I could’ve hoped. « Read the rest of this entry »