It worked out perfect for VanillaBean to come north this weekend, so we got to celebrate our final post all together. If you were around here for M is for.... Moroccan Preserved Lemons, you're probably anxiously awaiting our taste test. Well, wait no longer. Two weeks, and the first batch are done snoozing. ZZZZZZZZZZZZZZZZZZZ. Now it's Lemon Time!
Tired and facing down midnight, beds awaiting, and no recipe yet chosen for this first tasting of the preserved lemons... Let's see. Look at all these options. Quinoa and Shaved Brussel Sprouts? Chicken Tangine? Grilled Bread with Pesto and Lemon Cream? Nope.
VanillaBean says "What about potatoes?" So, into Google Search went Potatoes and Preserved Lemons and.... VOILA!
Okay, so it wasn't quite that quick...
First there was the slicing of the potatoes
VanillaBean says "What about potatoes?" So, into Google Search went Potatoes and Preserved Lemons and.... VOILA!
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| Roasted Potatoes with Preserved Lemon |
Okay, so it wasn't quite that quick...
First there was the slicing of the potatoes
And then the mixing with some olive oil, salt, and rosemary.
And the rest of the clan got to enjoy some of the Rowies provided by VanillaBean.
~ Tinbugs, the Colonel, and VanillaBean signing off from the AZ Challenge. Thanks for joining us!
Spreading them out in a thin layer to roast on parchment paper. (400 degrees until.... uh they were done. Sorry we were tired. It was only hungry stomachs that even reminded us they were in the oven.)
Mix in the thinly sliced preserved lemon. Toss together. And then the feasting!
So what did we think? YUM. The lemon adds a nice elegant, bright flavor to the roast potatoes. Here's the recipe we used.
A few last notes that this AZ challenge produced this week:
Tinbugs feasted with her friends on more X-Tudo Burgers
And the rest of the clan got to enjoy some of the Rowies provided by VanillaBean.
~ Tinbugs, the Colonel, and VanillaBean signing off from the AZ Challenge. Thanks for joining us!
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Those oven potatoes sound yummy! Not sure about the combination with the lemon - I would have to come over and taste for myself!! ;-)
ReplyDeleteHappy Sunday and congratulations on completing A-Z!
It was really nice actually! We ended up making it again the next day we liked it so much. And today we tried it in a vanilla ice cream. Really good, except it needs to be a very very fine mince of lemon
DeleteCongratulations on completing the challenge!
ReplyDelete@ScarlettBraden from
Frankly Scarlett
Thank you. Same to you!
DeleteWhat a fab way of livening up potatoes, they look lovely :)
ReplyDeleteDebbie
Thank you! they didn't last long :)
DeleteThat preserved lemon sounds wonderful although I might be tempted to chuck it in a glass of gin and tonic at the end of a long day!
ReplyDeleteI have a blog here too: That's Purrfect
oh interesting! you'll have to let us know how it goes.
DeleteI love lemons. Are the preserved lemons what we in the south call 'candied'? I've never heard of preserving them - they don't last very long around here. I put them in or on everything.
ReplyDeleteNo, I don't think so. think the candied lemon peel I have had are very sugary and chewy. Is that like what you have in the south? These are preserved in a salt brine, so if you eat a bit plain it is sort of softish and very salty. They worked wonderfully with the potatoes, giving a nice bright lemon taste. We also tried them in ice cream, which was....interesting. The vanilla ice cream picked up a nice citrusy flavor,complemented by the salt, but the individual pieces of preserved lemon were sort of shocking and not so nice. With the sweet of the ice cream, you mostly just tasted salt in the lemon bits. We ended up eating all the ice cream, but picking out many of the minced lemon pieces. Might try it again, but only if the preserved lemon is a really, really fine mince.
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