culinary school- week 9 (140 lbs)

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I’d been wanting to make preserved lemons for a while now, yet couldn't quite seem to actually get to it….so Thursday’s demo was perfect. They are so quick and easy to make, and they look beautiful steeping in a glass mason jar. One month later you have yourself a vibrant, exotic condiment to toss into salads, cous cous, rice, stews and tagines….or a unique gift to pass on to someone else.

Preserved Lemons

5 lemons, quartered
¼ c salt
1 cinnamon stick
3 cloves
5-6 coriander seeds
3-4 black peppercorns
1 bay leaf
freshly squeezed lemon juice

Toss the lemon with the salt and place in a ½ pint jar with a glass or plastic lid. Cover the lemons with the lemon juice and spices, screw the lid on and leave the jar at room temperature for a week, shaking it occasionally. After a week, pour in olive oil to cover and use the lemons for up to 1 year, storing them in the fridge.

As for week 9, we all needed a breather after the intensity of our midterms during week 8. We made a lot of beautiful food this week; at a relaxed and enjoyable pace. I even replicated Friday’s Middle Eastern menu for a dinner party on Saturday night, adding two more (Moroccan) salads to the list, plus blood oranges, dark chocolate and mint tea for dessert. Oh, and I was very pleased with both my written and practical midterm results.

Lahmahjoon w. Meat Filling & Sumac Red Onions

Monday:
Midterm Review

Tuesday:
Brunch....
Gratinee of Artichoke Benny
Pannetone
Tiramisu
Ricotta Stuffed Pannetone- French Toast w. Berry Sauce
English Muffins w. Scrambled Eggs

Wednesday:
Latin American....
Enchiladas de Mole ‘Coloradito’
Ceviche de Corvina
Tres Leche Cake
Salt Cod & Potato Croquette
Coconut Pudding
Moros y Cristianos

Thursday:
Middle East....
Chicken Bestilla
Persian Date-Almond Pilaf
Zaatar Bread
Manti
Preserved Lemons

Friday:
Middle East....
Lahmahjoon w. Meat Filling & Sumac Red Onions
Lentil Kibbeh
Tamarind Bulgar Salad
Lamb Kofte w. Spicy Tomato Sauce, Spicy Yogurt-Garlic Sauce & Cumin Butter

Sumac Spice