It’s essentially a soft and chewy sugar cookie base with a chocolate topping. Simple, but the delightful part is that it really does taste like mint chocolate chip ice cream. It takes a bit of cooling time but is otherwise quick, easy, and delicious. Mr Man gave it a big thumbs up. If you are into mint and chocolate, this recipe is for you. Recommend!
And here we have my own Rothko-inspired food art courtesy of the recipe’s peppermint extract, olive oil, and food coloring. I shall call it: “One sun and two blues on a summer’s day.”
The Asian grocery down the street can have some amazing deals. This past week it was daikon (aka white radish) for nine whole cents a pound, and lemons, nine for $1. Now, I picked up some daikon because, well, why not?, but I also bought as many bags of lemons as I could carry. I love lemons, their color and acid taste, the way their juice brightens almost any dish, and the fact that they don’t even need to be fresh to be good. In fact, sometimes they are better when they’ve been preserved. On the off-chance that you too have been blessed with citrusy goodness, I include my recipe.
MOROCCAN PRESERVED LEMONS
One of the best chicken dishes I’ve ever tasted involved these savory morsels of salty sour goodness. The Restaurant Marrakech in Fez serves poulet citrone with chicken stewed to the tenderest perfection in a bright yellow potion of salty preserved lemons and olives and onions. I haven’t reconstructed the recipe but I’m working on it.
2 lemons, organic if you’ve got them ½ C (122g) fresh lemon juice ⅓ C (86g) coarse salt
1. Wash the lemons well. Cut them into 8 sections each and place in a glass jar. Add the remaining ingredients, cover tightly and shake to combine.
2. Leave the lemons at room temperature, shaking the jar every day, for 2 weeks. Rinse lemons before using.
Note: from The Dean & DeLuca Cookbook. Recipe scales well, and once ready, lemons will keep in the refrigerator for ~6 months.
Doubled recipe in a 750ml jar. Trust me, you want to pack these in something water-tight.
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