Black olive sauce and preserved lemons

[nyfirepatrolchef]

Ive heard of black olive sauce...sounds killer!!

Can anyone give me a recipe please?

***AND***

I love preserved lemons.

But aside from just munching them out of the container, I dunno really what to DO with them.

Suggestion box is open for business!

[SobaAddict70]

You could make a lamb or chicken tagine that uses preserved lemons as part of the sauce. You could make a lemon confit with some preserved lemons in the mix. Or use it as a condiment for couscous, and some harissa.

I have a few recipes at home that use p. lemon, so will post later when I get home from work.

SA

[Suzanne F]

Ah, preserved lemons! I love to substitute them for plain lemon juice and/or zest in all sorts of recipes -- osso buco, vinaigrettes, pan sauces for just about everything. They add a different flavor that surprises the palate.

[it aint easy being cheesy]

For the Lemons:

Ketal One Martini

With Baked Summer vegetables for a side dish

With a cucumber red onion salad, x-virgin oil, lemon juice, & Sal de gris

Finish a veal sauce with cured lemon for a refreshing sauce with grilled lamb

Finish a soup de pistou with cured lemon & lemon basil pesto for a twist.

Bake on top of whitefish with thyme and white wine, sliced onions & chantrelle mushrooms for a healthy course

.

Mix in with whipped cream, Lemoncello, and powdered sugar on top of summer berries

[nyfirepatrolchef]

hmmmm

with the fish

could I sliceit an put it on yop of a piece of fish Im grilling?

If so Ill keep some in my locker at work.

How do I prep it for the lemoncello, powdered sugar etc?

Oh, whats lemoncello?

[SobaAddict70]

Limoncello is an Italian liqueur that's made with lemons. Very sweet, and sometimes served as either an apertif or as dessert.

[SobaAddict70]

You must mean tapenade -- this is a sauce or spread that uses black olives.

This is a recipe for tapenade that Mario Batali gives in his "Simple Italian Food" (Clarkson Potter, 1998), page 38.

6 anchovy fillets, soaked in milk overnight, drained and patted dry

2 T. anchovy paste

1 c. pitted black olives (such as Gaeta or Kalamata)

1/4 c. capers, roughly chopped

3 T. Dijon mustard

3 T. red wine vinegar

1/2 c. EVOO

1/2 small red onion, roughly chopped

Combine all ingredients in a food processor and blend until a smooth, homogenous paste is formed, about 2 minuts. Transfer to a jar, cover tightly and store in the refrigerator up to 2 weeks. Makes 2 cups.

Tapenade is traditionally made in a mortar and pestle, and can be used as a dip with crudites, spread on crusty bread, or with plenty of fresh herbs mixed in, as a quick pasta sauce. When storing tapenade, be sure to pour a thin layer of olive oil on top. The OO acts as a protective layer that partially inhibits bacterial growth.

[dchase]

Preserved lemons add a great bright flavor to a vinaigrette - just add a tablespoon of finely minced lemon to some vinegar, oil, salt, pepper and a dollop of mustard and shake well in a jar. As noted above, a chunk of preserved lemon in a martini is also a wonderful thing.

[Brad S]

Take a look at some of these recipes,

and if you get the chance pick up a Moraccon cookbook to find more options

http://www.cheftalkcafe.com/forums/showthr...reserved+lemons

[PaulaJ]

Use lemon confit as an addition to your favorite chicken

piccata recipe. It seems to add depth.