Meyer Lemons — The Salty. I owe a debt of gratitude to Moroccan cooking expert Kitty Morse. After all, she’s the one who taught me just how easy it is to make my own preserved lemons. How easy? So easy that you don’t even need a real recipe for it. I took a cooking class at Draeger’s years ago that Morse taught. It was there that she turned me on to the endless wonders of preserved lemons. They cost a tidy sum if you buy them already made in jars in fancy gourmet stores. I always use Meyer lemons just because I love the floral, complex, and less puckery taste that they have. Whatever lemon variety you choose, I guarantee you will have a fascinating time making preserved lemons. Indeed, the first time I wrote about making preserved lemons years ago in the San Jose Mercury News, I admitted I couldn’t stop looking at my lemons as they transformed themselves. So how do you make them?
Make two cuts in each lemon so that the quarters created remain attached. Place the jar on a counter top, and then just watch and wait.
Caramelized Onion & Mushroom Brie Grilled Cheese. Well, it’s time for another grilled cheese… Will they ever get old? I DON’T THINK SO! Since I only had one grilled cheese size portion of brie cheese left in my fridge, a vigil of sorts was necessary. To treat this last portion of cheese with the respect it deserves, a special grilled cheese was in order, one which ingredients would love to be draped in gooey brie. So without further ado I present to you the Caramelized Onion & Mushroom Brie Grilled Cheese.
Caramelized Onion & Mushroom Brie Grilled Cheese 2 Slices French BreadBrie Cheese1 Yellow Onion1 Clove Garlic5 Mushrooms50-100ml Concentrated Beef BrothThymeFlourButterSalt & Pepper BEWARE! First things first, get a pan going on medium heat with 1-2 tablespoons of butter. After about twenty minutes, add in your mushrooms, garlic and more butter. Cut two slices of bread and spread butter on both sides of each slice. Enjoy, Bob. Easy Food. Get your cook on.
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