Category Archives: Middle Eastern

Quick Preserved Lemons

Monday, 08 February 2016

With the exception of tangerines, which I know come at Thanksgiving, I associate fruit with summer. Because of this orientation, I am always surprised when the citrus arrives in the dead of winter (if you can call it that here in sunny, Southern California). January, February. Our trees are laden with lemons, limes, oranges and grapefruit. We make lots of lemonade or lemon presse with a pitcher of freshly squeezed lemon juice, a pitcher of simple syrup, and a pitcher of water. Make it to your taste. I also am always on the browse for good lemon recipes and quite a few are here in this blog. In February 2013 I wrote and posted a recipe about preserving lemons. It’s a time-consuming task. But then I came upon this recipe in...

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Thank You Ed! – Spicy Moroccan Carrot Salad

Saturday, 22 June 2013

I’ve been on a vegetable dish experimentation binge for the past couple of weeks. I’ve made some good ones, some not so good ones – no bad ones. My family members and friends have been my tasters. One of the big hits around the table is Yotam Ottolenghi’s Moroccan Carrot Salad from his beautiful book Plenty. Won hands down over the zucchini in yogurt which I love. So... When Victoria Goldfarb invited us for dinner on Friday to visit with her Father Ed Goldfarb (our Oaxacan traveling mate), in town from Chicago – an invitation we couldn’t turn down! I decided that in addition to taking a green salad that I would take a vegetable dish. When Vic told me that “Joel loves carrots” the decision was made. But then I realized...

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