I'm stymied. A good friend just returned from California with a huge, and I do mean HUGE, jar of preserved lemons as a gift, since she knows I love to cook. But this I never cooked with.
So far I'm thinking a little would be nice in a vinagrette or a homemade remoulade for cooked shellfish but that's all I've come up with so far. I've stupidly promised her dinner next weekend and if I don't use these, she'll be hurt.
They're also quite salty - do you rinse, soak?
Any ideas fellow hounds? It would be most appreciated.
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