Tag Archives: Salad dressing

Preserve Me A Lemon!

21 Jun

I have two bountiful lemon trees in my backyard. I love these trees and what they provide. While I use lemons most every day – in drinks, in marinades, in salad dressings, as a flavor enhancer in all kinds of dishes – I still get overrun with crazy lemons! As weird as it may seem in other parts of the world, when you live in Southern California, it gets hard to pawn off fruit. People show up to work with bags and bags of lemons, oranges, etc and usually everyone just yawns.

plums

Monday at work, from someone’s tree… these were amazing plums.

Given my lemon bounty, I started looking for ways to use the extra. I discovered my favorite a few years ago: Preserved Lemons. Preserving lemons is so easy, and the result so wonderful, there is always a big jar of preserved lemons in my fridge. Besides extending the life of the fruit, preserving lemons make the entire lemon edible. In fact, the rind becomes the best part to use, though everything in the jar, once preserved, is terrific for cooking. Preserved lemons keep nearly forever, so you don’t have to rush to use them, a wonderful perk. But use them you will, I assure you.

I’ve tried many methods for preserving lemons. The easiest I’ve tried, which is also the best, is from Patricia Wells, a wonderful woman about whom I wrote last year. I was able to spend a week with her in France a couple of years ago, a week that remains a highlight for me. During the trip I cooked once on Julia Child’s original stove from her home in France. No, seriously, I did.

I thought we were talking about lemons…

Use this method, it’s perfect. I usually double the recipe, given I am constantly overrun, but this will give you plenty to start. All you need is a pile of lemons (8-10), some course sea salt, and a container with a non-metal lid:

Preserved start

For the recipe and more info, click:

 

“Never, Ever, Ever….” Vol I

7 Apr

According to The Internet, which is never wrong, salad dressing probably kinda/sorta came into being about 2000 years ago when the lovely people of Babylonia began to use oil and vinegar to dress lettuce. I’m glad someone started the trend. See, I’m a rabbit: I not only love salad, I love just lettuce. All kinds of lettuce, every kind. I even love iceberg lettuce, such great texture, what a wonderful crunch. While I love eating all kinds of lettuce naked, I also love a good salad dressing. This leads to the first in a series subtly entitled “Never, ever, ever!”

Never, ever, ever buy salad dressing in a bottle. Ever.  

There’s only one reason to think you should buy salad dressing in a bottle, which is ease. Come on Tom, seriously. I don’t have all kinds of time. It’s so easy. I pick it up at the store, I crack open the bottle, I pour it on some lettuce, instant salad. 

Um, No.

With a little initial prep, almost the same amount of ease gives you a dressing that is much healthier than anything you can get in a bottle. So making it at home makes much more sense. Plus, it tastes infinitely better. Trust me, do this once and you won’t go back. You have to go to the store to buy the bottled dressing. Instead, while at the store, buy a few of products to have on hand for prep and you are ready, anytime, to make your own dressing. Eventually, you won’t even be able to use a bottled dressing as you’ll begin to taste the chemicals and processing. Making your own salad dressing, along with broth, an upcoming post, and tomato sauce, an upcoming post, are the easiest first steps to transforming your cooking, kitchen and eating habits. Plus, I’ll say it again, homemade dressing tastes so much better. You don’t have to love cooking or being in the kitchen to ease your way into your own dressing. And my homemade vinaigrette is, well, incredible. And versatile… it’s great on it’s own but you can also use it as the basis for a number of other dressings. It’s so easy. Here we go:

Click here for the how to!

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