Last night, I had a great evening taking a Schoolcraft College cooking class with Chef James Rogato from Mabel Grey. Many of the tips and skills he taught we all can benefit from thinking about.
Use a recipe as a guide, not a rule book. If you don't have basil than use chives.
Think about flavor and layer it.
Make your own vinaigrette.
Juice your own citrus for your vinaigrette.
Summer is a great time for pickling and fermenting.
He started the class with a demonstration of preserved lemon. If you haven't tried to make preserved lemon I encourage you to try this.
1) It will add an amazing delightful flavor to your next rice dish, marinade, pasta-you name it.
2) Lemon peel is a strong antioxidant and adding citrus peel to your diet is a healthful.
3) You can make preserved lemons and keep them in your freezer so they won't go to waste.
Here's my rendition of Chef James Rogato's Preserved Lemon
5 lemons sliced thin
1/4 cup sugar
1/2 cup salt with 1 TBSP
he added fresh thyme and pepper
I like mine on the simple side.
Shake the sliced lemons and let sit for a couple hours.
You can store in the freezer and use for months.
I love them thrown on grilled vegetables and fish.