E.G. (elainegrey) wrote,
E.G.
elainegrey

OMG yum

Decide to make preserved lemons after reading a half dozen different instructions, with the plan to go the saltier route: just salt and lemon juice, essentially packing the lemons in salt.

The next day, pick the top cluster of leaves off a sage plant. Read about browning butter. Spoon off a tablespoon of salty lemon juice into a small measuring cup. Melt unsalted butter, watch the swirl, the foam go from white to pale gold. Add the sage, stir and keep looking for the color to change. Decide maybe it's not hot enough. Turn up the heat. Swirl. Decide to add the salty lemon juice - whatever. Swirl. Decide it's probably fine enough and turn off the pan - except really go to high. Watch the butter foam. Puzzle, look at the dial, pull it off the eye. Look at the deep chestnut color the butter has taken. Slowly pick the sage out. Nibble on the sage: it's crispy, the lemon salt is incredible.

Put all the remaining crispy sage bits on a cracker and savor.

I've tried frying sage before but i think i must have used olive oil. This was completely different. I'll add this over broccoli to roast.

Tags: cooking
Subscribe

  • (no subject)

    The peaches haven't all gone ripe at the same time, so i made a little progress last night with another six peaches: five to the dehydrator, one…

  • (no subject)

    Bats will be remaining where they are; roofer has assured my dad that the bats are just under the tiles and above the sealed roof. My parents…

  • (f&f, cooking, travel, road trip)

    The return drive home with my nephew was delightful but intense with an extended stretch of driving in a deluge in Florida and another stretch…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

  • 0 comments