Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, tasty recipes.
In this video, Gail tells us she's obsessed with citrus and especially loves the bright, bitter flavor that preserved lemons add to her dishes. In her Grilled Shrimp Niçoise recipe, Gail subs preserved lemon-marinated shrimp for the salad's typical ingredient of tuna, noting that the briny lemons balance out the recipe's sweet vegetables. Gail's Preserved Lemon-Rubbed Rack of Lamb recipe incorporates a variety of Middle Eastern foods and flavors. Lastly, she demonstrates a simple and delicious Preserved Lemon Dip recipe that she serves with an assortment of crudite, including celery, carrots, peppers and radishes.
Note: To incorporate the preserved lemons into the dip, Gail utilizes a brunoise cut -- check out our video on this cutting technique.
Get Gail's recipes with preserved lemons:
More on KitchenDaily:
- See more pantry items that Gail Simmons incorporates into multiple recipes.
- Find other great chefs featured on KitchenDaily, including Curtis Stone and Marcus Samuelsson.
- Need more tips on cutting styles or other Kitchen Basics? Check out our video series with chefs from The Culinary Institute of America.