Meet Moroccan Cooking Expert Kitty Morse

Kitty Morse, the woman who taught me how to make preserved lemons

Want to learn how to make the perfect tagine? Then, stop in at a Bay Area Le Creuset store on Sept. 20 and 21, when veteran cookbook author and Moroccan cuisine expert, Kitty Morse, visits to do a book-signing and cooking demo.

The events are free, too.

I always will be indebted to Morse because she turned me on to making my own preserved lemons. I almost always have some in the fridge now, made with Meyer lemons that have been partially cut, stuffed with Kosher salt, then packed tightly into a sterilized glass jar. After the jar sits on the counter for a couple of days, the lemons will exude their juices and combine with the salt to create a thick preserving brine.

Refrigerate, and after a few more days, the lemons will turn soft and start to collapse. Then, you’re good to go to use them in stews, tuna salad, vinaigrettes, vegetable side dishes, and a whole lot more. Stored in the fridge, the preserved lemons will keep for more than a year, as long as the lemons are kept submerged in the brine.

Morse will be appearing at Le Creuset stores on these dates:

* Noon, Sept. 20 at the store in Olympic Place, 1637 Mt. Diablo Blvd. in Walnut Creek; (925) 932-1186.

* 4 p.m., Sept. 20 at the store in the Vacaville Premium Outlets, 111 Nut Tree Road, Suite B; ( 707) 453-0620.

* 1 p.m. Sept. 21 at the store in the Gilroy Premium Outlets, 8225 Arroyo Circle, Space #24; (408) 848-6619. 

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  • Every year when my tree bears lemons I plan to make preserved lemons, but I haven’t yet taken the plunge, This is unacceptable since they sound super-easy to make. This year, THIS YEAR will be different. Preserved lemons for everyone!

    I’ll check out Morse’s books, too. I’ve heard they’re terrific.

  • I too, keep saying one of these years I’m going to make preserved lemons. Alas, none of the stores Ms. Morse will be at are near me.

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