A while ago I made preserved lemons and put them in the refrigerator. It's probably a bad sign that I can't remember how long ago it actually was, but probably before Charlotte--who is 14 months old this week--was born. A couple of week ago I was cleaning out the refrigerator, and decided to throw the last couple of lemons out. I didn't check to see if they were bad (I'm guessing they were probably fine), but decided that they were old enough, taking up space, and easy enough to re-make. How angry was I when, literally two weeks later, I realized that we had a recipe calling for preserved lemons?!? I had kept them in my fridge for at least a year, and threw them away just before actually needing them. I was so angry at myself. By the time I realized, it was too late to make a new batch, so I tried to find some at my grocery store. The only thing that I could find was some olives on the olive bar that had small bits of preserved lemon mixed in. I bought some of the olives, picked out the bits of preserved lemon, and used the juice and lemon bits in the recipe. It wasn't the same--I really didn't have enough--but at least we got some of the lemon flavor. Other than that, we loved everything about this recipe. I love that it has to be prepped ahead of time. I'm so appreciative now of recipes that can be made whenever I'm free. It also wasn't too hard, and was absolutely delicious. I used swordfish instead of tuna (it was on sale), and think this could work well with a variety of fish.
I didn't use the lemons either, but it was because I bought the wrong jar! I might have to try preserving my own!
ReplyDeleteI had just about the right amount of preserved lemons left from a dish ages ago and I could kick myself for tossing them too. I'm sure it is a lot cheaper to make them. They are expensive to buy.
ReplyDeleteWhat a bummer about the preserved lemons. I've always meant to make them, especially in the winter when I see the Meyer lemons (which I adore). I have always resorted to Mark Bittman's quick preserved lemons which only take 3 hours to be ready. I'm glad to hear about another fish that cooked well with this method. I loved this dish too.
ReplyDeleteI thought about using cod, but bought a small piece of tuna instead. I wasn't sure that hubby and I would like the recipe. Turns out it was fantastic, who knew.
ReplyDeleteGood for you for improvising! And glad it was still tasty! I made the shortcut preserved lemons...as they are never anywhere to be found in this town. Have a terrific weekend!
ReplyDeleteThat happens to me quite often, and not only food stuff ! Things worked out fine for your dish in the end!
ReplyDeleteI always seem to clean out my refrigerator at the wrong time.
ReplyDeleteThere are some quick preserved lemon recipes available out on the web - they aren't quite as flavorful as the real thing, but work in a pinch.
Looks good!
Oh I would have been so annoyed. Though, I checked the date on my store-bought preserved lemons and it looks like they expire in almost exactly 1 year. So, if it makes you feel any better, yours may well have been beyond use by the time you tossed them.
ReplyDeleteYour tuna confit looks good, lemon or no lemon. I used some preserved lemons I made yonks ago - no idea how old they are and I don't want to ask the question, as I made them using free lemons from a friend's tree (lemons are expensive!).
ReplyDeleteOh man- that story about the lemons is brutal. And so relatable. I give you a gold star for even making them to begin with. I would have been so freaked about chucking them when a recipe called for them (I mean seriously, what are the chances ???) that I am not sure I could have pulled off making the dish :) Great job on the results and nice to know that swordfish worked well too - not sure when I am shelling out $24.99 a pound again.....
ReplyDeleteKudos to you for being resourceful with the olives and preserved lemons. I didn't use any preserved lemons either. Happy 14 months to Charlotte. I remember when my son was 18 months old I never sat down:)
ReplyDeleteStory of my Life. Just when I need something in the fridge or to wear or to read, I've discarded it during a cleaning frenzy or it's in the wash or at the dry cleaners. Welcome to my world. Swordfish is a great alternative. The tuna got a bit pricey, huh. If you go to my site or Betsy's site, there is a link for Mark Bittman's Quick Preserved Lemons. Betsy told me about it. I've made two batches - good and easy.
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