Thank you so much for this wonderful interview! As to the preserved lemons, let me add this information: after I had first come across preserved lemons in Morocco in 1980, I was ever after unable to get THESE again. Meanwhile, there is a number of producers who market their stuff online, but those are just the "usual" lemons, i.e. one of the 200 species cultivated in the Amalfi region in south Italy. Admittedly, I wouldn't know about the California lemons in your garden, but I happily encourage you to cut them lengthwise into quarters, leaving a bit of the end uncut, salt them witha generous amount of kosher salt, put them into a jar, let them stand for at least week before usage. They will be very fine, and one can use them for any recipe you like, in particular from Northern Africa.
Unfortunately, I was as yet unable to only find the scientific, biological latin name of the Morocccan lemons, usually referred to as Mrakshi lemons (= lemons from Marrakesch). Taste and smell are near to the Bergamotte lemons from Italy, how ever much more intense. May be you like to pass your next holidays in southern Morocco, with view to the declining buying power in the USA. Best Gustav
That one is going on my list- sounds exotic and bright!
Thank you Ellen! It is one of my favourite recipes and such a joy to eat (and way better than a sad slice of lemon loaf from an airport Starbucks!).
Thank you so much for this wonderful interview! As to the preserved lemons, let me add this information: after I had first come across preserved lemons in Morocco in 1980, I was ever after unable to get THESE again. Meanwhile, there is a number of producers who market their stuff online, but those are just the "usual" lemons, i.e. one of the 200 species cultivated in the Amalfi region in south Italy. Admittedly, I wouldn't know about the California lemons in your garden, but I happily encourage you to cut them lengthwise into quarters, leaving a bit of the end uncut, salt them witha generous amount of kosher salt, put them into a jar, let them stand for at least week before usage. They will be very fine, and one can use them for any recipe you like, in particular from Northern Africa.
Unfortunately, I was as yet unable to only find the scientific, biological latin name of the Morocccan lemons, usually referred to as Mrakshi lemons (= lemons from Marrakesch). Taste and smell are near to the Bergamotte lemons from Italy, how ever much more intense. May be you like to pass your next holidays in southern Morocco, with view to the declining buying power in the USA. Best Gustav
Thank you, Gustav! So glad you enjoyed the interview and that you also are a preserved lemon fan. 🍋 Adding Morocco to my list of places to visit!
Thanks again for having me Betty - it was great fun chatting and I look forward to experimenting a bit more with cocktails!