One of the things that a cleanse will do is get you out of your food-funk or in my case, a cheese/wine funk. If you cook the same things on rotation, it's time to change it up. There are so many great websites and food blogs that you don't have to cook the same thing twice, or check out your library's cookbook collection, you'd be surprised how many great cookbooks are on their shelves and ones you can reserve (Pok Pok, Toro Bravo, or Le Pigeon, anyone?).
I've gone through a dozen cookbooks this month. Once, after hauling in books from the library, my husband remarked, "I can't believe they let you check out all of these," the sheer heft, left him breathless. My love for cookbooks knows no bounds, they are everywhere in our house. The chefs stories transports, inspires and nourishes you. Always check the front and back sections of cookbooks, that's where they hide their secrets, shortcuts, favorite pantry items, techniques, and list of favorite sources, you can get your foie gras from the same vendor that Thomas Keller does, that just makes me giggle. If nothing else, try one recipe that you haven't tried before, preferable from a different cuisine. I've been meaning to make Morrocan chef, Mourad Lahlou's tagine, but first things first, the preserved lemon.
Preserved Lemons
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| Meyer lemons - you can use regular |
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| You will need enough lemons to preserve (6) and to juice (4), salt and a sterilzed jar |
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| Cut into quarters without cutting all the way through |
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| Sprinkle with generous about of salt |
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Place lemons in the jar, and push them down, fill the jar with lemon juice,
make sure that all the lemons are submerged |
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| Store in a dark place for 1 month - check back to see what I do with these |
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