Monthly Archives: March 2011

Small Farms Reborn

The number of young farmers is increasing in the US; there is a lack of land, money, and mentors, but a lot of spirit, via New York Times.

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Fat is Back!

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Steak & Kidney Pie

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Lemon Confit

Lemon Preserved In Salt, photo by Donna Turner Ruhlman

With all this curing going on over at charcutepalooza, I thought I'd mention a common item that anyone can easily cure, given enough time.  Lemons.  Lemon confit or preserved lemon, is a powerful seasoning and a great pantry item to have on hand. A common ingredient in North African and Middle Eastern cuisines, it adds a beguiling lemony-salty brightness to stews, curries, and sauces. It is amazing minced and tossed into a salad, or used to infused olive oil for a vinaigrette or condiment. It also goes well with chicken, fish, and veal. There may be no purer example of salt's transformative powers than what it alone does to the lemon. The following recipe is adapted from Charcuterie. If you want ...

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Something To Say: Not Funny

On a lighter, more serious note, one of my true regrets. And nothing to do with food. Thank you, Todd & Diane the White on Rice Couple—we need to do a video on how to roast a chicken (seriously, that's not a come on). If you liked this video interlude, check out these other posts:

© 2011 Michael Ruhlman. Video © 2011 White on Rice Couple. All rights reserved.

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