I haven't used preserved lemons in years; although I went through a spate of Moroccan cooking,it somehow fell out of my repetoire. But redfox at The hungry Tiger has some lovely ideas.
You have me thinking I might make a batch of preserved lemons, as an homage to spring.
May 19, 2005 6:17 PM
Wow! Elsa, thanks for the link!! You are right: there are loads of good ideas there. I'm going to have to start playing with them; there is no excuse for being afraid of your food!
Meg in Paris |
May 20, 2005 2:51 AM
HI! I just couldn't resist commenting about this celeriac post, because a few months ago I had the same experience cooking with it for the first time (my knife got stuck in it for a long time and couldn't get it out) It is definetly not something you'd use for a quick meal! But here is one preparation that celeriac really is delicious in: In Germany, I've had chicken soup with pieces of celeriac. It is delicious...almost like vanilla essence, very fragrant. It's much better than plain old celery, really amazing flavor. It adds great flavor to soups, that I know. It is very stringy and I can't imagine wanting to eat it mashed!
May 20, 2005 2:15 PM
Amy, that's a good point. I don't usually like proper celery in soup because it's even stringier than the root and has a very strong flavour. This would be great slivered in a vegetable soup. The only problem is that a whole head would overwhelm soup in the quantity I make it. I'll have to do some research on freezing it!
Meg in Paris |
May 21, 2005 7:50 AM
If I recall, Jamie Oliver made a celeriac gratin where he cut it into chunks then put it in the oven mixed with cream, cheese, garlic, nutmeg, salt and pepper. It sounded wonderful and you don't have the worry of boiling and draining the little sponges :)
May 21, 2005 10:26 AM
The gratin sounds great - same flavor as my final dish with less hassle and less water! Maybe if I buy a head to put in my soup, I'll use the remainder for a non-watery gratin. Thanks!
Meg in Paris |
May 21, 2005 4:54 PM
I've used celeriac in my "Weight Watchers" style soup. Good thing I also used ginger root, red peppers, and a whole bunch of cilantro. It didn't have a chance to be bland.
Meg's MOM |
May 27, 2005 2:06 PM
There's a great recipe for Celery Root Slaw in the most recent (February) Bon Appetit. Coarsely grate a celeriac, and coarsely grate part of a seedless cucumber. Squeeze water out of cuke shreds, then mix with celeriac. Add some mayo, lemon juice, capers, chopped basil, salt and pepper, then chill.... Celeriac Slaw! Perhaps you could dice up some preserved lemons into it.
January 14, 2007 9:13 PM
RJ - that sounds very tasty! Coincidentally, I bought another head of celeriac at the market this weekend and was intending to do some research to find a more interesting recipe. Thanks!
Meg in Paris |
January 15, 2007 4:29 AM
Today, I went to the besach front with my children.
I found a sea sheell and gave it to my 4 yearr olld daughter and said "You can hear the ocean if you put this to your ear." She placed the shell to herr ear and screamed.
There was a hermit crab inside and it pinched hher ear.
She never wants to go back! LoL I know this is entirely off
topic but I had to tell someone!
November 16, 2013 6:41 PM
Esto es por último un blog pase lla pena seguir. Youve consiguió mucho que decir sobre estte tema, y ??tanto conocimiento.
Creo quue useted sabe cómo hacer quee la ente escuche lo que tienne que decir, sobre todo con un tema eso es ttan importante.
Im alegra saber este blog. Dos grandes pulgares arriba,
zapatos novia |
July 27, 2014 7:24 AM
" Common obviously thinks Assata Shakur is an innocent scapegoat the cops tried to frame, therefore he does not support killing cops. Did you ever feel weird, not fitting in with other kids. Seven issues after a sold-out premiere issue, "JLA" rose in higher commercial rankings on a unnoticable medium's tier.
Pamela Reiter |
November 8, 2014 6:52 AM
I blog quite often and I seriously thank you for your content.
This article has truly peaked my interest.
I am going to take a note of your blog and keep checking for new
information about once per week. I subscribed to your RSS feed
sonidos de gatos peleando gratis |
November 9, 2014 7:01 AM
Have everyone take turns reading out the ingredients
needed for their recipe. Do your kids refer to the healthy food you cook hem as 'seaweed.
A bit touching isn't bad but don't let them totally mix up.
chocolate fondant cake icing |
November 18, 2014 2:15 AM
Remember personal info?
Comments: (you may use HTML tags for style)