Archive for April 2013


Lemony Preservation

April 28th, 2013 — 11:43am
Preserved Meyer Lemons

Preserved Meyer Lemons

As with most things in our garden we either get nothing (like our paltry tomato crop) or you get so much all at one time you either start eating the crop three meals per day or you end up composting the rest. Our Meyer lemon tree burst forth with fruit last year, most of it ripening within two weeks. I love lemons, but 40 in two weeks is a bit much to handle. A bit of quick research led to the idea of preserving lemons.

Unbeknownst to me preserved lemons are apparently an important part of Moroccan cuisine. I guess they have the same issues we had: too many lemons and not enough time to use them up before they go bad. Although the Moroccans do not use Meyer lemons I figured the sweeter Meyer lemons could be preserved just as well.

The process is very simple. It does require some waiting before you use the preserved lemons. Since you use the whole lemon, the rind has to soften first in the liquid. The result is a taste that is surprisingly subtle. You would think the use of the whole lemon would overwhelm a dish. The preserving process, which is essentially a brining process, takes the lemon notes to a very low level. It really produces some unique results in flavor that are hard to describe.

So first the recipe for brining. We will follow up with a couple of recipes, one borrowed from Moroccan cuisine and another of pure, delicious invention.

1 comment » | Gardening, Recipes

Back to the Blogging Front

April 23rd, 2013 — 4:28pm
Pickled Peppers

Pickled Peppers

The silence on the blogging front does not mean that nothing meaningful has been going on at the Busy Gourmand.  The hiatus was a means of going back to basics and included a period of experimentation in the garden and in the kitchen.  There have been plenty of new recipes developed.  We have figured out better ways to get more out of the garden. And we have even been able to figure out improvements in the ways to use herbs and spices along with producing our own spices.

Preserved Meyer Lemons

Preserved Meyer Lemons

The new recipes will dribble out slowly as we are sure they have been perfected.  And the gardening tips and techniques will be shared so you too can have the freshest of herbs and spices in your kitchen.  As with life the journey from idea to recipe is often more interesting than the outcome.  We will include more narrative so you can figure out what the heck has been going on here in North Texas.

Deep Dish Pizza

Deep Dish Pizza

The recipes will be as diverse as deep dish pizza and a kind of hummus-like spread.  The new techniques will include smoking meats and peppers as well as the best way to use dried oregano (warning it can be a bit messy). I do not want to spoil all the fun on the front page of the blog.  If you want a syllabus of what is to come you can find out more at the link here.  In the mean time it is great to be back at the keyboard.  I hope our time away will prove fruitful for your cooking ideas as well.

Comment » | Gardening, Herbs, Musings, Recipes

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