Art Chick Shtick

Moroccan salt-preserved lemons recipe

Salt-cured lemons...

First wash the lemons--actually, you really should scrub them well if they came from a store.

Cut into quarters, but don't all the way through so they're still connected.

Pack coarse salt into the cuts, close up the lemons and put them in a large jar.

Pack more salt around them as you put them in the jar. 

Check them in a few days to see how much juice has been released--it should cover the lemons so if not squeeze more fresh lemon juice onto them to cover.  Set the jar in a sunny spot.  Every day you should turn the jar upside down to redistribute the juice.

They should be ready to use in about a month.

PS don't throw the juice out!!! You can use it for marinades and vinaigrette.

And speaking of salty lemons, Martha's salty lemon/ salty buttercream cake is supposed to be sublime...

Chermoula recipe

1 tsp coriander seeds

1 tsp turmeric

1 tsp powdered ginger

1 tsp cumin

1 T whole peppercorns

1 T red pepper flakes

a large pinch saffron threads

1 tsp paprika

fresh parsley--one or two large handfuls chopped

fresh coriander/cilantro--at least 1 huge handful chopped

3-6  cloves garlic

2 T salt-preserved lemon chopped

Juice of one lemon

1/2 cup olive oil

Swirl everything in a food processor--leave it a little chunky for a cold sauce or puree it a bit more if you want to use it as a marinade.   Add coarse sea salt to taste.

Chermoula is traditionally used with fish but I've never heard a complaint when I use it to grill chicken.