Preserved lemons are an essential ingredient in Moroccan cooking. From stews to salads, preserved lemons are used in a wide variety of north African dishes, including the ever so popular chicken tagine with green olives and preserved lemons. Though Moroccan preserved lemons are widely available in gourmet and specialty markets, the recipe is simple enough to be made at home and far more economical that the store bought products. Why pay $10 for a small jar of preserved lemons when you can make 4 times as many for the same price?

There are countless recipes for preserved lemons, but mine is rather simple. I got it from my friend’s aunt when I traveled to Morocco last summer. I suggest that you use organic or unwaxed lemons. The number of lemons needed varies depending on the size of the jar you use. Essentially, you want the lemons to be squished together. I generally use 3 lemons per pint size mason jar.

Moroccan Preserved Lemons

Lemons, cleaned and thoroughly scrubbed
Kosher salt
Peppercorns and bay leaves (optional)
2 tablespoons of oil
A sterilized canning jar

Start by placing a heaping tablespoon of salt at the bottom of the jar.

Snip the stem tips from the lemons. Split each lemon in half vertically without cutting all the way. The lemons should remain attached at the base. Make another cut as if you were going to quarter the lemon, still keeping it attached at the base.

Pack a tablespoon of salt into each lemon and place the lemons one by one in the canning jar, squishing them together. Cover with a little more salt. Add the spices you desire. I use bay leaves and peppercorns. Some people add cinnamon sticks as well. Then, cover with warm water and finish with 2 tablespoons of oil. The oil protects the lemons from oxidation.

Seal the jar and let the lemons cure at room temperature in a dark place for a month.

When ready to use, remove a lemon quarter from the jar and rinse it to remove the excess salt. Remove the seeds and scrape off the pulp before using.

Thrifty Tip: Print your own labels and offer preserved lemons as gifts to your foodie friends.

I love pesto. I love it because of the flavor, because it is the easiest thing to make, and because it is so versatile. Traditional pesto is perhaps not a particularly budget-friendly dish, if only because of its reliance on pine nuts, which are absurdly expensive. Luckily, the definition of “pesto” is quite broad, at least these days, and can include other types of herbs and greens, different nuts, and totally different ingredients like sun-dried tomatoes. I love basil, but it usually comes in enormous quantities — perfect for pesto. Round out your basil with parsley, arugula, pea shoots, or other tender greens, and you’ve got yourself an incredibly versatile sauce. Here are a few ways to use your batch of pesto.

• Salad with lemon-basil vinaigrette. Thin out your pesto with extra lemon juice and olive oil, and you have a delicious, herbaceous vinaigrette for a green salad.
• Pesto pasta salad. Pesto, pasta, and fresh, in-season veggies. Enough said.
• Pesto turkey burgers. Mix a bit of pesto with some ground turkey (which is very cheap, by the way), form into patties, and grill indoor or out. Delicious!

You could also make pesto potato salad, panini with pesto spread, a pesto torte… you can mix pesto with sour cream and make a dip! You can grill fish or chicken and top it with pesto! What are you waiting for? Go make some!! You can easily reduce this recipe — it makes a lot of pesto. But you should have plenty of ways to use it now.

Ingredients

2 c. packed basil leaves
1 c. packed arugula leaves
3/4 c. walnuts (or pine nuts if you are feeling rich)
1/2 c. grated parmeggiano cheese
2 cloves of garlic, peeled
juice of 1/2 lemon
1/2 t. salt
olive oil

Combine all the ingredients except the olive oil in a food processor (or a blender would work). Pulse the food processor as you add the olive oil through the feeder tube — add oil until you get the desired consistency. Taste and add salt as necessary. Enjoy on pretty much anything! It’s that easy! Store in an airtight container, topped with a thin layer of olive oil, for maximum freshness.

A couple of weeks ago in the comments section of my post about cooking with dried beans, there was some discussion of making hummus at home and I was asked to post my husband’s fabulous recipe.  He’s the sort of cook who eschews measuring cups and spoons so I followed him around the kitchen last night with a pad and pencil saying “wait, stop, how much of that did you put in” and transcribed the following recipe.

It’s very important to start with dried chickpeas.  Once you’ve tasted hummus made from dried chickpeas you’ll never go back to using canned ones or buying hummus at the grocery store for that matter.  The flavors are fresh and complex and the texture robust.  The best part is, it’s incredibly easy and inexpensive to make.  For just a few dollars you can make a big platter full for your next party and if you pick up some nice pita bread, vegetables and olives it’s really almost a meal in itself.  Hummus also makes a great sandwich filling.  One of my favorite combinations is hummus, avocado and sriracha sauce.

This recipe is very flexible so don’t be afraid to fiddle around with the amounts a bit if you’re so inclined.  In our house we’ve discovered the amount of lemon people like in their hummus is a deeply personal thing so add a little at a time until you find a balance that you like.  Really, the same goes for most of the other ingredients too, if you want a more pronounced sesame flavor then add more tahini; garlic lovers, put in another clove or two; play around with it until you find your favorite ratios.

Hummus

(adapted from Mediterranean Street Food by Anissa Helou)

Makes about 3 cups

1/2 cup dried chickpeas, soaked in water for 4 hours or over night
1/3 cup tahini
2 cloves garlic, peeled
salt
5 tablespoons lemon juice or to taste
paprika
fruity olive oil
olives (optional)

Drain and rinse the chickpeas.  Put them in a saucepan and cover them with water.  Bring to a boil and then lower the heat to a simmer.  Simmer the chickpeas partially covered for 1 to 1 1/2 hours or until very tender.

Drain the chickpeas and reserve the cooking water.  Place the chickpeas in a food processor with the tahini and garlic.  Process into a smooth puree.  Check the consistency, it should be creamy, if it’s too thick add a couple of tablespoons of the chickpea cooking water to thin it out.

Add salt to taste, processing to blend it in.

Add the lemon juice a little at a time, processing to blend, until it tastes the way you like.

Serve in a shallow bowl or on a small platter.  Make a slight depression in the center of the hummus, sprinkle the paprika on top and pour some nice fruity olive oil into the depression.  Garnish with olives if you like.

Serve with pita bread and vegetables for dipping.

One important principle behind thrifty home cooking for me is making really simple dishes and then jazzing them up with something a little more special. Salsas, sauces, and condiments are great for this purpose.

On a walk past my fruit and veggie vendor, I noticed some small pineapples and decided to make a salsa with one using the extra jalapeno and red onion I had at home. I guess this was a case of the salsa wagging the dish (huh?) but I started with the salsa idea and ended up making quesadillas and spicy black beans to go along with it. This salsa probably did not come out cheaper than a bottled salsa, but it was fresh and way more delicious, and combined with the beans and quesadillas, the whole meal came out far cheaper than any restaurant meal, at least in New York!

I could have also paired it with pork loin, chicken, or fish — this salsa is pretty versatile, so you can make quite a large amount and use it in multiple ways over a few days. I also happen to love sweet and spicy things together. This salsa is really simple and you could easily make it with mango or another tropical fruit, too. It’s not exactly the kind of salsa you’d eat with tortilla chips, but it goes with pretty much everything else!

Ingredients

1 small pineapple, cubed
1/2 jalapeno, ribs and seeds removed, finely chopped
1/4 large red onion, finely chopped
juice of 1 lime
1/2 red bell pepper, finely chopped
2 T. chopped cilantro

Preheat your oven to 375 degrees. Place your pineapple cubes on a sheet pan lined with foil and roast until tender and just beginning to caramelize, about 20 minutes. You could also grill your pineapple during the summer or on a stove top grill pan. To grill, leave the pineapple in larger pieces and dice afterward.

Combine the pineapple with the other ingredients and stir. Serve warm, at room temperature, or chilled, depending on what you’re serving it with.

A great lesson I learned in culinary school is that making always costs less than buying — 9 times out of 10 at least. That being said, making is not so much about cost saving as it is about freshness, taste and quality control for me. Wouldn’t you rather enjoy some food you knew was prepared with fresh ingredients, no preservatives and no chemicals? I know I would and for me, mayonnaise has become one of those products I would much rather make at home than consume from a jar.

It’s very simple and fast to execute. So, why not make a small batch every time I need some? Below is a basic recipe that even your kitchen-averse friend can execute with no fuss.

Ingredients

1 egg yolk (using fresh grade A eggs is very important)
1/2 tablespoon of Dijon Mustard
1/2 cup of oil
1 tablespoon of vinegar or lemon/lime juice
Salt and freshly ground pepper to taste

This recipe can be done with a hand whisk, but I would recommend that beginner cooks use an electric whisk or a food processor.

Bring all ingredients to room temperature. Combine the yolk, mustard and vinegar in a bowl, and whisk for 30 seconds.

Incorporate the oil drop by drop, whisking continuously until each drop in fully incorporated and an emulsion starts to form. This step is very critical. Before adding another drop, you have to make sure the previous one has been fully absorbed. Below is what an emulsion looks like.

Once an emulsion is formed, add the rest of the oil in a thin, steady stream.
Season to taste et voila! Your mayonnaise is ready.

This basic recipe will keep in the fridge for about 4-5 days and can be used as a base for many other sauces like:

• Tarragon mayonnaise – great with poached chicken
• Wasabi mayonnaise – great on grilled tuna sandwiches
• Tartar sauce – great with fried fish and seafood
• Salsa brava – great with fried potatoes

Use your imagination and let me know what you come up with.

Bon Appetit!