Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
The secret is out — Portugal is a food and wine lover's dream destination!
Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Forget plain old hummus and spice things up a little! You'll need to plan in advance, as the preserved lemons take a few weeks to become "preserved".
2 (15 1/2 oz) can garbanzo beans, drained and rinsed½ cup fresh flat-leaf parsley leaves, loosely packed¼ cup minced fresh chives¼ cup preserved lemon rind, chopped1 clove garlic, minced½ teaspoon red pepper flakes2 tablespoons extra virgin olive oil2 tablespoons tahini paste1 tablespoon preserved lemon juice (see below)1/3 cup fresh lemon juice½ cup waterKosher salt¼ cup preserved lemon (see below), chopped for garnish3 tablespoons capers, drainedPita chips, toasted baguette or endive spears
Place the garbanzo beans, parsley, chives, preserved lemon rind, garlic, crushed red pepper flakes, extra virgin olive oil, tahini paste, preserved lemon juice, fresh lemon juice and water in a food processor and process until smooth, about 2 minutes. Taste and season with 2 teaspoons salt. Transfer the mixture to a serving plate. Garnish with ¼ cup chopped preserved lemon and capers and serve with pita.
Makes 3 cups
Preserved Lemons8 (can use Meyer, Eureka or Lisbon) lemons, scrubbed1/2 cup kosher salt2 cinnamon sticks4 bay leavesFresh lemon juice as neededMake Preserved Lemons:Cut each lemon into quarters from the top to within 1/2 inch of the bottom, taking care to leave the 4 pieces joined at the stem end. Sprinkle the insides of the lemon with some of the salt.
Place 1 tablespoon of salt on the bottom of a 1-quart canning jar and pack the lemons into the jar, adding more salt, the cinnamon sticks, and the bay leaves as you go. Push down on the lemons to release as much juice as possible. Add extra lemon juice almost to the top of the jar. Cover the jar tightly.
Let the lemons sit at room temperature for 1 month, turning the jar upside down periodically to distribute the salt and juices.
To use the lemons, remove from the brine and discard the pulp. Wash the peel and use. Some white crystals will form on the top of the lemons in the jar, which is normal, so do not discard the lemons. They can be stored at room temperature or refrigerated for up to 1 year.
Makes 1 quart
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