Iceland is a country full of wonder and delight. Situated on top of volcanic activity, the residents of Iceland have been able to harness the amazing geothermal activity in the area for both heating homes and baking bread. Check out this great rye bread baked underground by steam heat!
The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap.
Packing citrus fruit with salt is a technique used the world over, but when we talk about preserved lemon we mentally fly to Morocco. This is a terrific way to make use of your leftover winter crop, concentrating the flavor of lemons into a salty, tender, treat.
What began as an experiment in the Moroccan tradition of preserving lemons turned into a mason jar proliferation of cured citrus. Once I cracked the code on preserving lemons (not terribly difficult) I decided to try the technique on every kind of citrus I could find at the market. Now I've got jars of lemons, meyer lemons, limes, valencia oranges, blood oranges, and grapefruit, sitting in my cabinet awaiting their debut on my dinner table!
Shrubs represent one slice in the enormous tradition of preserving food around the world. Originally intended to make fruit last through the winter, the process of soaking foreign gems in vinegar and sugar had an unintended side-benefit. The sweet, fruit flavored vinegar was perfect for mixing into cocktails and seltzer water! Try this one with rum, lime, and a splash of vermouth.
- 600 grams Pineapple
- 400 grams Palm Sugar
- 1/4 cup Black Peppercorns, toasted
- 2 cups White Wine Vinegar
- Mix pineapple and sugar in a large bowl and allow to macerate overnight.
- The following day, strain the liquid from the solids, you should have about 2 cups of syrup.
- Toast the peppercorns until dancing and popping in pan, then add them to your strained syrup.
- Add vinegar to the syrup, stir in a large jar, and allow to mellow in the fridge. IT will keep indefinitely.