So I have been sensing confusion regarding my post on Preserved Lemons. Looking back, perhaps I did not clarify enough on the subject...so here goes!
Preserving the lemons with salt is basically curing and "pickling" them. Their rinds become soft and edible, and can be used for cooking and baking later. You may either use just the rind, or the juices and pulp as well. These lemons take on a completely new personality! They are typically used in Moroccan cuisine, but there are many other ways to use these transformed fruits.
Check out this article on eHow for more info. If you aren't into making them yourself, you can find them at many Mediterranean food stores. Here are a few recipes using preserved lemons!
Sauteed String Beans with Garlic and Preserved Lemon
Emeril's Chicken Thighs with Green Olives and Preserved Lemons
Spicy Potato Tagine with Preserved Lemons and Olives
You get the idea. And don't be surprised if some of these recipes show up on Ellenfork later!
