This is why I get such a kick out of teaching Moroccan cuisine:
“I still think about the class I attended at Vista Jazzercise! I enjoyed the
evening so much! In fact, I decided to make “Preserved Lemons” as Christmas
gifts this year. I currently have 26 jars in the garage! They will be ready
just in time for Christmas. I chose five recipes from your cookbook (all of
which call for preserved lemons), made recipe cards, and slid them into little
pocket folders – so when my family and friends receive this homemade gift, they
can experiment with the lemons and get introduced to Moroccan cuisine!”
G.A., Vista, CA.
Preserved Lemons:
My favorite condiment is making waves in classy kitchens: From Top Chef to Food TV stars, and fans on Facebook, preserved lemons are in. Drop by my new Facebook page, Kitty Morse Moroccan Cuisine, and start a discussion! I would love to hear how YOU use preserved lemons.
http://www.facebook.com/pages/Kitty-Morse-Moroccan-Cuisine/115440281841373?ref=sgm
I use mine to put in wing sauce.. I have been silly about making new wing sauces this summer, because I got such an awesome deep fryer that I've been doing wings in. I use garlic, my lemons, and some pepper and splash of tabasco and they are delicious!
-Kenzie
<a href="http://www.cajunbarbecue.com/deep-fryers" rel="follow">Deep Fryers</a>
Hi Kenzie: Your recipe sounds mouth watering. I love the idea of Asian/North African fusion. I once saw Ming Tsai prepare a similar combination of ingredients on TV. Do you make your own preserved lemons?
I've never made wings, I may have to try! Bismillah,
Kitty
hi kitty
your website is wonderful
congratulation