Co-host Radell Peischler is back with Chris this week, discussing our building blocks and cooking fundamentals: the core recipes, advice, tips and techniques that you need in your home kitchen.
From buying the right pantry staples to adding flavor AND saving money by using up everything you buy, Chris and Radell are breaking down all of the basics that you can share with the other home cooks in your life.
Grab a notebook or your Home Cook’s Journal and get ready, because this episode is packed! And follow us on Instagram for more tips and ingredients we use every day.
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Episode 4 “Can Do” Recipe: Preserved Lemons
6 lemons
1 cup sea salt
Juice of 3 lemons
H2O
1 cinnamon stick
2 bay leaves
1/2 Tablespoon whole white and black peppercorn mix
Trim ends of the lemons, quarter each lemon lengthwise but leaving quarters still attached at one of the ends. Remove the seeds. Sprinkle and rub insides of lemons with salt, about 1 tablespoon per lemon.
Pack lemons into clean quart-sized jar, squishing lemons down to bottom. Add your fresh lemon juice plus enough water to cover lemons completely. Add remaining salt, cinnamon sticks, bay leaf, and peppercorns.
Cover jar and leave out on counter for about a week, turning the jar upside down a few times every day to help dissolve the salt. Let jar sit in fridge for another month or so, with an occasional turn and shake. Will keep refrigerated for up to a year.
Special thank you to this week’s sponsor: American Kitchen Cookware
American Kitchen Cookware is hand crafted in small batches by skilled craftspeople in their factory in West Bend, Wisconsin. With its popular tri-ply stainless steel line, American Kitchen believes in creating products that set the standard of quality in the industry, and stand behind it with a lifetime warranty. Visit www.americankitchen.com to learn more.
