The Art of Food: preserved lemons

Showing posts with label preserved lemons. Show all posts

French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons.

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish

2 cups vegetable or chicken stock

1 clove garlic, crushed

1 Teaspoon salt

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.}

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt.

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed. Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.

Buon appetito!

Spring Flavors: Preserved Lemon & Parsley Pesto Pasta

Preserved Lemon & Parsley Pesto Pasta

Spring is in the air here in Atlanta, and there's nothing that harkens back to warm weather better than the scent of fresh lemons. Preserved lemons are a savory condiment used in Morroco when preparing the lamb tagine. They add a depth of flavor to dishes never attained before. Separate the rind from the pulp and mince. Stuff the rind under the skin of a chicken and roast, or puree entire lemon slices with olive oil and a flavorful savory salt for a delightful vinaigrette. Here, the preserved lemons are paired with a light parsley pesto that provides a fresh bite. This combination is perfect for a light spring meal. It tastes even better when dining al fresco!

1 Wedge of Bella Cucina Preserved Lemons

2 cups Italian parsley leaves

1 clove garlic, peeled

1 teaspoon capers, rinsed

2 Tablespoons lemon juice

1 teaspoon salt

pinch of pepper

1/2 cup Extra Virgin Olive Oil

1 pound of pasta

{a short cigar shaped pasta, like fiori {flower}, gemelli, or a ricotta-filled tortelloni}

Remove the pulp and seeds from the preserved lemon. Discard the seeds and add the pulp a food processor. Chop the lemon into fine dice. Slice the lemon rind length-wise into thin strips, then turn and cut into small dice cross-wise. Add the parsley, garlic, capers, lemon juice, salt and pepper.

Process until the mixture is finely chopped. Drizzle in the olive oil and continue processing until the mixture is pureed.

Cook the pasta al dente, according to the directions.

Toss the pasta with the parsley pesto mixture until the pasta is well coated.

Add the diced preserved lemon.

Serve as is or with grilled shrimp or chicken.

Q&A with Bella

Alisa Barry

What inspired you to create Bella Cucina?

There's nothing more that I love than sitting around the table sharing good food with friends. Small bites and a glass of wine. That's the way I like to eat and entertain.   From oven to table and jar to platter, you only need a few fresh ingredients to make it a festive feast.   And, I believe how we eat is just as important as what we eat. From sweet little plates that fit in the palm of your hand, to hand-carved wooden serving pieces as elegant accoutrements. They all enhance the experience.

I first fell in love with the art of eating when I lived in Europe many years ago. Every time I returned, I was reminded that taking time to savor is one of the simplest luxuries we can afford ourselves, everyday. Bella Cucina first started as a small lunchtime café. Inspired by Alice Water's philosophy of using what's in season, I would buy whatever the organic farmer's harvested for the week and create my menu around the ingredients. I was the cook, the caterer and the clean-up crew.   Soon after we opened, customers were asking how they could enjoy the flavors of the food in their own kitchen. Within a short year, I was bottling up freshly picked basil pesto, baking Death by Chocolate cookies and and preserving a Mediterrean condiment called preserved lemons. Within a short time, I had a complete line of Italian-inspired pantry provisions.   Fast forward a decade and some years later; Bella Cucina has become an award-winning artisan-made product line sold around the world.

For more Q&A with Bella, check out www.bellacucina.com

For recipes + inspiration

Like us on Facebook

Bella's Meyer Lemon Tart

Bella's Meyer Lemon Tart

Meyer lemons are a sweet citrus typically found in California. Said to be a cross between a tangerine and a lemon, the flavor is almost floral and aromatic. Using the jarred Meyer lemon is a real time saver for this delicious dessert!

For the Dough:

1 ½ cups all- purpose flour

¾ cup powered sugar

1 Tablespoon Bella Cucina Preserved Lemons, rinse, discard pulp, and chop

Pinch kosher salt

12 Tablespoons (1 ½ sticks) unsalted butter, cold cut into cubes

For the Filling:

2 cups Bella Cucina Meyer Lemon Spread

2 Tablespoons sugar

5 egg yolks

Preheat Oven to 375 degrees fahrenheit

To Prepare the Tart Dough:

In food processor or stand mixer, process flour, powder sugar, lemons, and salt until combine. Add the butter and process until the dough just comes together. Remove from the bowl and knead by hand until dough is smooth. Cover with plastic wrap until ready to bake. Keeps up to three days in the refrigerator and one month in the freezer.

Press the dough into a 9 in tart pan with removable bottom. Chill dough 15 minutes. Prick the base of the tart shell all over with a fork, line tart shell with parchment and weigh with pie weights or dried beans. Bake until golden brown, 10-12 minutes. Remove pie weights and parchment and allow shell to cool.

To Prepare the Filling:

Place a medium saucpan, filled half way with water over medium heat and bring to a simmer. Put the egg yolks into a medium metal bowl. Put the lemon cream in a small bowl along with the sugar and place over the simmering water. Continuously wisk the cream until hot through and the sugar is dissolved. Whisk the lemon cream, a third at a time, into the yolks. Place the mixture into a clean saucepan over low heat, stirring constantly, until very thick. Remove from heat and strain. Imeadiatly pour into the cooled shells and allow to set up at room temperature.

Smoked Salmon and Preserved Lemon Torta

Smoked Salmon and Preserved Lemon Torta

8 oz. Cream cheese, softened

8 oz. Mascarpone cheese, softened

2 quarters of Bella Cucina preserved lemon, chopped fine

(remove pulp and rinse lemon first)

2 T. capers, rinsed and dried

4 oz. Smoked salmon, chopped

Garnishes:

Bella Cucina Sicilian Lemon Oil

Chopped fresh dill

Capers

Bella Cucina Preserved lemon, chopped

Combine softened cheeses w/ handheld blender; add chopped, preserved lemon and capers and combine well.

Line mini-loaf pan (12 oz. capacity) w/ dampened cheesecloth and layer half the cheese mixture into the prepared pan using a moisten spreader.

Next, layer in the chopped salmon.

Finish by putting on the rest of the cheese mixture, again using with a moistened spreader.

Cover with overhanging cheesecloth and wrap loaf with tinfoil.

Let sit in refrigerator overnight with a weight on top to compress the form.

Take out of form when ready to serve and garnish – your choice of fresh lemons, dill, capers or finely diced preserved lemons. Drizzle with lemon oil.

Buon Appeito!!

Olive + Preserved Lemon Condiment

1/2 cup Olive Pesto

1 wedge Preserved Lemon, chopped (rinse lemon and remove pulp before chopping)

1 Tablespoon capers, coarsely chopped
1 Tablespoon Italian parsley, chopped
1/4 tsp. kosher salt
1/8 tsp. freshly cracked black pepper

Place all ingredients in a small bowl. Gently fold all ingredients together. Serve at room temperature.
Makes about 1/2 cup

Crostini Olivada

This is the ideal impromptu antipasti. It can be made in minutes and blends the wonderful flavors of the Mediterranean.

1 baguette, cut into ¼ inch slices 1 whole clove garlic, cut in half 1 six oz. jar Bella Cucina Olivada Olive Pesto 1 wedge Bella Cucina Preserved Lemon, diced (rinse lemon and remove pulp before chopping) 1 Tablespoon capers 1Tablespoon fresh lemon juice 2 Tablespoons chopped Italian parsley Kosher salt and freshly cracked black pepper to taste

Preheat oven to 375 degrees

Place baguette slices on a baking sheet and bake until lightly toasted, about 8-10 minutes.

In a bowl, combine the pesto, preserved lemon, capers, lemon juice, 1 tablespoon parsley, salt and pepper.

Gently rub each crostini slice with the cut side of the garlic clove. Spread the softened goat cheese on each piece, then top with the olive spread, and sprinkle with the remaining parsley for garnish.

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream
Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead.

Ingredients: 1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz.
1/2 cup mascarpone cheese
6 ounces Preserved Lemon Cream
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Parmigiano-Reggiano shavings, for garnish
1 pounds fava beans, shelled
1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta)

Directions:
In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins.

Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.

Lemon + Mint Poundcake with Preserved Lemon Whipped Cream

LEMON & MINT POUNDCAKE WITH PRESERVED LEMON WHIPPED CREAM and FRESH BERRIES IN SEASON

A classic Bella Cucina recipe, we get requests for it all the time. A delicious and simple cake for dessert, tea, or breakfast.

4 large eggs
1 1/3 cups sugar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 wedgesBella Cucina Preserved Lemons, diced , OPTIONAL
(remove the pulp and rinse the lemons before dicing)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
2 Tbsp. chopped fresh mint, OPTIONAL {we decided to add this in to the cake to incorporate herbs from the garden. It was a delicious new addition to the recipe!}
½ cup heavy cream at room temperature
5 ½ tablespoons unsalted butter, melted then cooled
1 Jar Bella Cucina Preserved Lemon Cream
1 cup fresh berries in season {we used fresh blueberries from the garden}

Preheat oven 350°

Butter a 9-by-5-inch loaf pan and dust with flour, shaking off the excess.

In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until blended. Stir in the lemons until combined. Fold in the sifted flour and baking powder. Add the heavy cream, stirring until incorporated. Gently fold in the melted butter and oil. Once combined, pour into the pan and bake in center of the oven until golden brown and a toothpick placed in the center comes out clean, about 60 minutes.

Remove from the oven and set on a wire rack to cool.
Serve with 1 cup Bella’s Preserved Lemon Cream folded in with 1 cup whipped fresh heavy cream. Garnish with fresh berries and a sprig of mint.

Serves eight

Arugula + Preserved Lemon Salad

Arugula, Preserved lemon, pine nut and shaved Parmasean Salad

with lemon oil dressing served with Pane Rustico

with olive and caper relish

Serves 4

4 large handfuls of baby arugula, washed and dried

¼ c pine nuts, toasted

4 oz Parmesean cheese, use a vegetable peeler to shave into long shards

4 ea wedges Bella Cucina preserved lemons, seeds removed, pulp taken out and reserved and outside finely diced

1 T Bella Cucina Champagne vinegar

3 T Bella Cucina Tuscan extra virgin olive oil

1 t Bella Cucina lemon oil

½ t kosher salt

½ t ground black pepper

2 ea large rounds Bella Cucina Pane Rustico, toasted dry

olive and caper relish

For the Vinaigrette: In a blender puree the preserved lemon pulp, champagne vinegar, lemon oil, salt, and pepper. When the Lemon mixture is pureed,with the blender on low, slowly drizzle in the olive oil and when then the dressing has come together set aside

For the Salad: Place the baby arugula, pine nuts and diced lemon in a large mixing bowl and toss with the dressing. Top the plated salads with the shaved parmesaen cheese.

Bella's Bloody Mary with Peperoncini + Pimenton

Tempting and simple:

The freshest bloody mary made with our organic Passata, heighten the flavor of the mary by rimming the edge of the glass with Peperoncino Pimentón Aromatic Salt.

Bella's Bloody Mary

Creamy Tomato Soup

2-3 T. EVOO
3-4 cloves garlic, minced
1 jar Passata
2-3 cups Chicken stock
1 cup heavy cream

Saute the garlic in oil until softened, but not brown, then add Passata; cook for3-4 minute on med. heat then add stock, cook for 10 min. then add cream Season w/ porcini salt or sage and oregano salt and Fresh ground pepper.

2 cups passata

6 ounces vodka

2 Tablespoons lemon juice

1 Wedge Preserved Lemon

1 teaspoon worcestershire sauce

1 Tablespoon Peperoncini + Pimenton Salt

In a large pitcher, mix Passata, vodka, lemon juice, preserved lemon, Worcestershire sauce and a pinch of Peperoncino & Pimentón salt. Stir until blended. Wet rims of glasses and dip into salt.

Fill with ice, pour over bloody mary mix

and garnish with celery heart and Persian cucumber spear.

Peach + Polenta Crostata with Preserved Lemon

PEACH and POLENTA CROSTATA

with Preserved Lemon

For the filling:

3 lb. ripe peaches

1 wedge Preserved Lemon

3 Tbs. flour

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ cup sugar

Tart shell:

1 stick plus 2 ½ Tablespoons butter

¾ cup sugar

3 egg yolks

1 ¼ cup flour

¾ cup polenta

Cream the butter and sugar in a mixer using the paddle attachment. May also be done by hand with a woodern spoon or food processor. Add the yolks one at a time, mixing completely after the addition of each yolk. Sift the cornmeal, flour, and salt. Slowly add to the mixture on slow speed. When mixture just comes together, remove from mixer and turn out on a lightly floured surface. Knead until smooth and in a ball shape.

Cut ball of dough in half. Wrap one half of the dough in plastic wrap, press into a disc shape and refrigerate for at least 20 minutes to an hour.

Roll out other half of dough into an 11 inch circle, then transfer to a buttered 8 ½ inch tart pan with a removable bottom. Press in the dough making sure bottom and side edges are even. Sprinkle one teaspoon of polenta on bottom of shell to absorb any liquid from the peaches. Bake for 5-7 minutes. Brush bottom with glaze. Top with peach filling.

On a lightly floured surface roll out remaining half of dough so that it is large enough to cover tart shell. It is important that surface and rolling pin be floured ro avoid the dough from sticking, and thus breaking. Either fold the dough in half and place over tart shell, pressing and trimming edges, or cut-out shapes (such as hearts) and place on tart in a circular pattern, pressing at the edges.

Make an egg wash for the tart by lightly mixing 1 Tablespoon cream and 1 egg yolk in a small bowl. Lightly brush on tart crust and edges. Bake at 375 degrees until bubbly and golden brown, about 40-50 minutes. Serve warm or at room temperature.

Preserved Quince and Preserved lemon in syrup

1 large quince

4 cups water

1 ½ cups sugar

2 wedges Preserved Lemons

Slice quince crosswise in thin ¼ inch slices.

In large saucepan, combine water, sugar and Moroccan Spice sachet . Add quince carefully in layers, making sure liquid covers quince by at least 2 inches.

Cook quince over medium heat just until simmering, then turn down heat to medium low. Cook for about 1 hour, or until quince are tender and easily pierced with a toothpick or skewer.

Cool. Remove quince gently from pan and pull off skin. Layer quince slices in sterilized jar. Remove and discard cooking sachet. Strain cooking liquid through a fine mesh strainer. Pour strained liquied over quince, covering quince with liquid at least by 2 inches .

Seal and refrigerate until ready to use or can according to canning jar

manufacturers’ directions for longer shelf-life.

Quince + Cranberry Sauce

Quince & Cranberry Sauce

12 ounce fresh cranberries

1 quince, peeled, cored + diced

½ cup organic cane sugar

juice of 2 clementines {or 1 orange}

1 wedge preserved lemon, pulp removed and diced finely

2 ½ cups organic apple juice

1 vanilla bean, cut in half lengthwise

pinch of cinnamon

Place all of the ingredients in a saucepan. Cook over low heat until the mixture starts bubbling, about 10-15 minutes. Turn heat down to a simmer and cook until the quince is tender and the syrup has reduced into a nicely viscous sauce. Taste for sugar and seasoning. Serve at room temperature.

Branzini with Preserved Lemons, Olives and Salsa Verde

Branzini with Preserved Lemons, Olives and Salsa Verde

I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.

4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste

Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.

To make the sauce:

Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.

In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.

Makes 1/2 cup.

NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.

Preserved Lemon Sole with Lemon Cream Aioli

This is one of those dishes where you can't believe how fast and easy
it is to make
{and how delicious it is to eat.}
The secret is in the preserved lemons.
It adds a brightness to the flavor of the fish.
The panko breading keeps it light.
The method of cooking makes it quick.
Good food. Fast.

PRESERVED LEMON SOLE WITH LEMON AIOLI

8-12 small strips of dover sole {about 1 to 1- 1/2 pounds}

1 cup Panko bread crumbs

1 teaspoon Citrus Fennel Salt {or kosher salt}

1 wedge Preserved Lemon , rinsed, pulp removed and diced
{or 2 Tablespoons chopped lemon zest}

1 whole egg

2 Tablespoons unsalted butter

1/2 cup mayonnaise

1 Tablespoon Preserved lemon cream {or lemon curd}

1 teaspoon capers, rinsed of salt or brine

In a shallow pan, mix the bread crumbs, salt and lemon until well-combined.

In a separate bowl, beat the egg.

Heat the butter in a large saute pan over medium low heat until it foams. Dip the sole into the egg, then dredge into the bread crumbs. Place into the heated butter and until lightly browned on each side, about 1-2 minutes. Remove from the pan and serve immediately with the mayonnaise mixture. {mayonnaise, lemon cream and capers.}

Serves four to six.

Cooks Note: I didn't have capers on hand when I cooked up this recipe {how could that be?}, but I used something totally unexpected in its place for the sauce- pickle relish! It was actually delicious and reminded me of a tartar sauce. You may love it so much you may never want to use capers at all!

Buon appetito! copyright 2010 Alisa Barry

Branzini Baked Sea Bass with Olives & Preserved Lemons

I am on Fox news "Good Day Atlanta" today! Tune in to see me with Suchita preparing one of my favorite spring receipes from my cookbook, La Bella Vita. Buon Appetito!

go HERE to see the video online, listed as "different ways to use pesto".

Branzini with Preserved Lemons, Olives and Salsa Verde

I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.

4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste

Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.

To make the sauce:

Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.

In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.

Makes 1/2 cup.

NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.

From the cookbook, “La Bella Vita” by Alisa Barry
Buon appetito!
copyright 2009 Alisa Barry