{"id":4999,"date":"2014-04-14T19:41:07","date_gmt":"2014-04-14T23:41:07","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=4999"},"modified":"2014-04-14T19:41:07","modified_gmt":"2014-04-14T23:41:07","slug":"when-life-gives-you-lemons","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=4999","title":{"rendered":"When Life Gives You Lemons…"},"content":{"rendered":"

I’m sure, like me, you have a container of cured lemons in your refrigerator you’re wondering what to do with [1]<\/a>.<\/p>\n

Actually, Paul got me Thomas Keller’s Ad Hoc at Home cookbook for Christmas. In there were a couple of recipes for cured and preserved lemons. That’s something I’ve always wanted to do, so a few weeks back I made a batch of cured lemons.<\/p>\n

\nCured Lemons<\/b>
\n3 lemons
\n1\/2 cup sugar
\n1\/2 cup kosher salt<\/p>\n

Scrub the lemons and then slice them about an 1\/8 of an inch thick, pick out any seeds.
\nMix the sugar and salt together
\nPut a layer of the sugar\/salt mix in a container
\nPut a layer of lemon slices in the container
\nCover with a layer of the sugar\/salt mixture
\nRepeat until it’s all gone, ending with sugar and salt on top
\nCover and refrigerate for at least 2 weeks\n<\/p><\/div>\n

Tonight I made a garlic cured lemon aoili to use as a sauce on saut\u00e9ed fish.<\/p>\n

\nCured Lemon Garlic Aoili<\/b>
\nAbout 4 cured lemon slices
\n1 clove garlic
\n1 cup mayo
\n1 tbsp olive oil
\n1 tbsp water
\nDash of sriracha or Tabasco or cayenne pepper.<\/p>\n

Discard the lemon pulp and dice the peel finely
\nDice the garlic clove
\nPut everything in a food processor and give it a good buzz.<\/p>\n<\/div>\n

We saut\u00e9ed a piece of red snapper (any white fish would work fine) with salt and pepper and then spooned the aoili over it.<\/p>\n

\"The<\/a>
The Delicious Plate<\/figcaption><\/figure>\n

There was no need to salt the fish, the aoili was plenty salty. The aoili was wonderful, it was lemony and salty and sweet. If anything the curing intensified the lemon flavor.<\/p>\n

Life has given me lemons, and it is good!<\/p>\n

\n

1.<\/a> What? You don’t have a container of cured lemons in your refrigerator? Why not? Why are you wasting your time reading this? Go get those lemons preserved!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m sure, like me, you have a container of cured lemons in your refrigerator you’re wondering what to do with [1]. 1.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4999","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/4999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4999"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/4999\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}