Preserved Lemon Relish

The first time I made preserved lemons was in the tiny kitchen of our second Tokyo apartment. In the end, we lived in three separate apartments during our 4 years in Japan. I had a particular fondness of the kitchen in the second apartment because in the afternoon and early evening sunlight poured through the windows. There is something about the time between 3 and 7 that I just love. The light is simultaneously soft and bright, bringing a little something special to what can sometimes be the hardest time of day. I may not have had any counter space to speak of, but at least I had light. Fair trade, if you ask me.

Preserved Lemon Relish Ingredients

As I packed lemon wedges into a jar during this maiden voyage to the land of preserved lemons, I remember wondering what on earth I would do with them when the salt had sufficiently infused the rinds, making them soft and salty. Somehow, I managed to use most of them in meals for one because Brad didn't care for them. I also found that I enjoyed them in homemade hummus, which helped to use up a few at a time. But this preserved lemon relish, which I only discovered a short time ago, is the ideal way to utilize this unique Moroccan ingredient. And I should mention that Brad loved this relish! Thank goodness.

Preserved_Lemons

The briny flavor from the lemons is off-set by the fresh, sweet flavor of dill and the gentle bite of shallots. A generous amount of black pepper is added along with a healthy drizzle of olive oil. Stir it all together and you have something magnificent. Spoon it on top of freshly roasted salmon, then use it the next day as an appetizer by topping a cracker with your remaining salmon and a dollop of the relish. You could even use the relish as a topping for hummus.

Preserved Lemon Relish Appetizer

The relish is wonderful after sitting in the refrigerator overnight as the flavors have the opportunity to cuddle up with each other and really meld. But it is perfectly wonderful served moments after stirring everything together. If you don't want to make your own preserved lemons, you can buy them at specialty stores or online. But if you have the time, I recommend making your own at least once. It isn't complicated and the results are fantastic.

Lemons, Salt, Bay Leaves, Peppercorns

Preserved Lemon Relish

Recipe adapted from Simply Recipes

• 1/2 cup chopped preserved lemon, flesh and seeds removed (recipe for preserved lemons below)
• 1/4 cup fresh dill, chopped
• 1/4 cup shallots, chopped
• 2 tablespoons olive oil
• Freshly ground black pepper

Combine all of the ingredients in a bowl and stir. That is all.

Preserved Lemons

I've read many recipes for preserved lemons and have taken all I learned from them to make this recipe. It's easy and has never turned out badly for me!

• 6-8 small/medium sized lemons
• 1/2 cup kosher salt
• 1 tablespoon black peppercorns
• 2 bay leaves

Begin by sterilizing your jar and washing the lemons well.

Cut the lemons in wedges by cutting them along the equator first, then cut each half in half again. Continue until you have 12 wedges from each lemon. Keep them in a large bowl at your work station.

Next, put 2 tablespoons of salt, a few peppercorns, and 1 bay leave in the bottom of the jar. Place a layer of lemon wedges on top of the salt. Now, put another 2 tablespoons of salt over the lemons, along with a few peppercorns but no bay leaf. Continue with another layer of lemons, then salt and peppercorns until the jar is filled. For the last layer, top the salt and peppercorns with another bay leaf.

Make sure to press down firmly on the lemons after each layer to release some of their juices. When you finish, the lemons should be covered in liquid. If they aren't, you can add a touch of water.

Put the lid on your jar and place it in the refrigerator where it will stay for the next 2-3 weeks or until the rinds have softened. For the first few days, turn the jar upside down and right side up to evenly distribute the salt and juices.

Creamy Polenta, Egg, Arrabiata & Bacon

The first time I ever made polenta was just after Brad and I got married. We lived in an apartment in the Highland Park area of St. Paul, Minnesota that looked out at the Mississippi River. The apartment itself was nothing special, but it did have these wonderful windows that spanned the length of each room. We were on the 16th or 17th floor...or maybe 15th...and from way up there the light coming through windows gave the illusion of living in some kind of penthouse on the top floor of a fancy building. Until you looked at the tiny kitchen and were quickly brought back down to earth. But we did have a lovely view. And it was our first home together.

I was heartbroken when we left that apartment before moving to Tokyo in 2008 and literally sobbed the day we left. We had barely lived there for one year it felt like we were just settling in; like we had only just begun to make our newlywed memories in our first apartment. Of course, the experience of living in Japan quickly made up for leaving, but that apartment will always have a special place in my heart as the first place Brad and I called home. Since then, we've lived in four different apartments in Tokyo and now a small, cozy house in Colorado. In each of the places we have lived, there has been at least one meal that has stayed in my memory so clearly that I can smell and taste everything as though I just ate it yesterday.

Polenta, Thyme, Red Pepper Flakes, Egg

One of the first meals I made in our St. Paul apartment was a pot roast with porcini mushrooms and creamy polenta on the side. That was the first time I had ever made polenta. I remember the way it felt in my mouth and the impossibly creamy taste marrying beautifully with the tender pot roast. Such a perfect combination. I haven't made that exact meal since then, partially out of fear that I'll ruin the memory by realizing that it wasn't as good as I thought it was. I do, however, still make creamy polenta. It is fast and easy to prepare and you can top it with a number of accompaniments. My favorite at the moment is spicy arrabiata sauce, salty bacon, and a runny fried or poached egg.

Heaven. In a bowl. For real.

Creamy Polenta, Egg, Bacon & Arrabiata

I actually got the idea for this dish from a restaurant here in Denver, but of course made a few changes to make it my own. The addition of goat cheese adds a nice tang to the polenta, offering mild relief from the heat of the arrabiata and the salty bite of the bacon. The egg...oh, the egg...it melts into the polenta taking the creamy factor to the next level. I realize this is another egg dish, like last week's open-faced egg sandwich, but can you really have too many easy egg recipes in your arsenal?

Nope. Didn't think so.

I also love that this hearty, satisfying meal can be on the table in only 30 minutes. While the polenta simmers on the stove, the bacon is roasting in the oven (SO much easier, in my opinion, than cooking it on the stove top), the arrabiata sauce is warming over a low flame, and you are free to prepare the eggs. I mean, in all honesty, this meal practically makes itself. Aside from some stirring, timer setting, and generally overseeing the process, your job is quite simple. I promise you that even the most timid cooks out there can pull this off with no problems.

Whether you're a veteran polenta-maker or a newbie in training, this dish is sure to become a family favorite.

Creamy Polenta with Arrabiata, Bacon + Egg

Serves 4

For the polenta:

• 1 cup stone ground polenta (not instant)
• 4 oz. goat cheese
• 2 oz. cream cheese
• salt & black pepper

For the toppings:

• 4 eggs
• 1 tablespoon olive oil
• 8 slices of thick cut bacon

• 1 cup arrabiata sauce (arrabiata is readily available in most grocery stores, but if you cannot find it, you can buy traditional marinara and add red pepper flakes which will release their heat as the sauce heats on the stove)
• Fresh thyme or flat leaf parsley for garnish

Preheat the oven to 425 degrees F.

Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, whisking continuously until there are no lumps and it begins to thicken slightly. Reduce the heat to medium-low and allow the polenta to simmer for 30 minutes, stirring occasionally to keep it from overcooking.

When the polenta has thickened and become tender, stir in the goat cheese and cream cheese. Stir until the cheese are melted and fully incorporated into the polenta. Add salt and pepper to taste.

Meanwhile, place the bacon on a parchment-lined baking sheet and place in the preheated oven on the middle rack. Roast for 15-18 minutes or until the bacon is golden and crisp. When it is done, remove it from the oven and place the bacon strips on a paper towel-lined plate. Set aside.

In a small saucepan or in the microwave, heat the marinara sauce until just simmering. Keep warm until you are ready to assemble your bowls.

In a large non-stick skillet, heat the 1 T olive oil over medium heat. If your pan is large enough, add the four eggs and allow them to cook until the whites are opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the eggs to continue cooking under the lid until the whites are set but the yolk is still runny. If your pan is small, fry the eggs in batches.

To assemble the bowls, spoon even amounts of polenta in each bowl. Top with a spoonful of the arrabiata, 1 egg and 2 slices of bacon. Garnish with chopped thyme or parsley leaves. Serve immediately.

Open-Faced Fried Egg & Avocado Sandwich

One of the first things Brad ever made for me was an egg. I can't remember which came first; was it an omelet or a fried egg? Either way, the first time he fried an egg for me I nearly died. The yolk was runny and perfect for mopping up with my toast. I think that was the moment I fell in love with eggs. Or Brad. Or perhaps both? Since then, a week has rarely gone by without a poached, over-medium, sunny-side up or soft-boiled egg making an appearance in at least one meal. When we moved to Japan, I was elated to find that eggs are more important to the cuisine there than I  could have imagined. I was introduced to eating raw eggs, which is not as scary as you might think, and soft-boiled eggs simmered in soy sauce and plopped over a big bowl of perfect ramen.

These days, especially when I am eating in a rush or trying to save a little money on our weekly food budget, I like to make egg sandwiches. This has to be one of my favorite combinations- egg, avocado smashed with lemon juice, salt & pepper served on top of a piece of hearty wheat toast brushed with olive oil and rubbed with fresh garlic. Sinking my knife and fork into this perfect sandwich never fails to lift my spirits and comfort my soul. And my tummy.

If you have 5 or 10 minutes to make lunch, or even a light dinner, you have more than enough time to throw this together. The bright yellow yolk and green avocado make an impressive plate for such a quick meal. I'm not one to argue with aesthetics like that and neither is my appetite. Here's to a great week with delicious, healthy, easy, and fast meals worth setting the table for!

Open-Faced Egg Sandwich with Avocado

Makes 1 sandwich

1 teaspoon olive oil

1 large egg (I prefer organic & cage-free)

1/4 of an avocado (or 1/2 if you're super hungry)

Juice of 1/2 a large lemon (or to taste- I like lots of lemon)

salt and black pepper to taste (I like kosher or sea salt best)

1 thick slice of whole wheat or multi-grain bread

1 teaspoon olive oil

1/2 clove of fresh garlic

Heat the oven to 350 degrees. Brush both sides of the bread with 1 teaspoon olive oil and place on a baking sheet. Transfer to the oven and back for about 12 minutes or until the bread has been nicely toasted. Remove the toast from the oven and allow it to cool for a minute or two before rubbing it with the garlic. To rub the toast with garlic, take your garlic clove and simply rub it on the surface of the toast. This gives the essence of garlic without being overpowering.

While the toast is in the oven, heat the other 1 teaspoon olive oil in a small, non-stick skillet over medium-low heat for about 2-3 minutes. Add the egg and allow it to cook until the white is opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the egg to continue cooking under the lid until the white is set but the yolk is still runny.

Meanwhile, smash the avocado with the lemon juice, salt and pepper in a small bowl. Spread the avocado over the toast and top with the egg. Sprinkle with a tiny pinch of salt and some more black pepper. Serve immediately.