MOROCCAN BRISKET WITH OLIVES, TOMATOES, ONIONS, AND PRESERVED LEMONS
Provided by Food Network
Categories main-dish
Time 5h3m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
- Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool.
- Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.
- Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
- When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
- Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.
- Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
- Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
- Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.
JOAN NATHAN'S PRESERVED LEMONS
This recipe is adapted from Joan Nathan's "New American Cooking" and is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Moroccan-Inspired Recipes
Yield Makes 8 preserved lemons
Number Of Ingredients 4
Steps:
- Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.
- Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.
- Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.
- If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.
- To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
ALMENDRADOS (ALMOND-LEMON MACAROONS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
JOYCE GOLDSTEIN'S PICKLED SALMON
Provided by Joan Nathan
Categories side dish
Time 15m
Yield Ten to 12 servings
Number Of Ingredients 8
Steps:
- Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
- Cut the salmon into pieces that are approximately one inch by two inches.
- In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
- Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.
PRESERVED LEMON DRESSING
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
- Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
CLASSIC PRESERVED LEMONS
Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 lemons
Number Of Ingredients 3
Steps:
- Cut a 3-inch-long, 1/2-inch-deep slit around the equator of each lemon. Pack 1 to 2 teaspoons salt into each slit. Pour 1/2 of the remaining salt into an airtight glass jar that fits the lemons snugly.
- Pack lemons in jar. Pour lemon juice and the remaining salt over lemons. (The jar should be full.)
- Cover, and refrigerate for at least 1 month or up to 2 months.
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
More about "joan nathans preserved lemons recipes"
JOAN NATHAN’S WEED-INFUSED LEMON ROAST CHICKEN …
From forward.com
Estimated Reading Time 5 mins
HOW TO MAKE PRESERVED LEMONS (STEP-BY-STEP) - THE …
From themediterraneandish.com
JOAN NATHAN’S RECIPES FROM KING SOLOMON’S TABLE
From eatdrinkfilms.com
A RECIPE: JOAN NATHAN'S MOROCCAN CHICKEN WITH OLIVES …
From laweekly.com
Estimated Reading Time 3 mins
HOUSE & HOME - JOAN NATHAN'S PRESERVED LEMONS RECIPE
From houseandhome.com
Estimated Reading Time 2 mins
JOAN NATHAN’S FAVORITES: 2 CLASSIC KOSHER RECIPES | WINE SPECTATOR
From winespectator.com
STRIPED BASS WITH PRESERVED LEMON - LA BOîTE
From laboiteny.com
HOUSE & HOME - MOROCCAN CHICKEN WITH OLIVES & LEMONS RECIPE
From pre.houseandhome.com
JOAN NATHAN'S PRESERVED LEMONS RECIPE | RECIPE | LEMON …
PASSOVER RECIPES FROM JOAN NATHAN - NYT COOKING
From cooking.nytimes.com
RECIPE: JOAN NATHAN'S HUMMUS WITH PRESERVED LEMONS
From tabletmag.com
PRESERVED LEMONS - JAMIE GELLER
From jamiegeller.com
THE ULTIMATE ROAST CHICKEN - TABLET MAGAZINE
From tabletmag.com
You'll also love