A chicken tagine with preserved lemons and green olives is one of the best known dishes in Moroccan cuisine. This version is based on the recipe provided for our cooking class at La Maison Arabe in Marrakesh. It made 3 servings. This was the first time we used a tagine pot at home with a Read More …
The daily bread of Morocco is a flattish loaf about 9 inches around. It is everywhere. This is my first attempt to make it based on a recipe in tasteofmaroc.com. It turned out very well although it was higher and less wide than the standard loaf in Morocco since I baked it in a ceramic Read More …
For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well. The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy. I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 Read More …
This variation on pecan pie comes from Dorie Greenspan. The dough for the crust came from a half recipe of Flaky Pie Crust . It is less sweet than Cane Sugar Pecan Pie . 9 inch pie crust ¾ cup maple syrup ½ cup packed brown sugar 3 large eggs at room temperature 1.5 tsp. Read More …
Hummus can be more than a dip eaten by itself with bread. This recipe illustrates this point and is adapted from On the Hummus Route: A Journey Between Cities, People, and Dreams. It combines an Aleppo-style hummus with pan-fried lamb seasoned with Aleppo pepper. It made a nice main course last night with fresh pitas. Read More …
Carol recently served her sisters a set of Moroccan salads for lunch, and my two favorites were this one and Zaalook (Moroccan Eggplant and Tomato Salad). This is adapted from a recipe Carol found on line at www.onceuponachef.com. It will serve 6-8 people as a side dish and takes about 15 minutes to prepare and Read More …
Our recent tour of Morocco introduced us to Moroccan “salads”, which are vegetable dishes typically served at room temperature rather than salads as we usually think of them in the US. Bowls of various Moroccan salads are frequently served at the beginning of meals. We learned how to make this very popular salad at a Read More …
A few weeks ago I spotted a recipe on America’s Test Kitchen for “Best Crab Cakes”. The key idea of this recipe was to use a shrimp mousse (ground shrimp and cream) to bind together the crab cakes instead of bread crumbs, mayonnaise or eggs. I thought this worked very well, but Carol objected to Read More …
Jambalaya is a Cajun rice dish. This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand. The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham. (The link is to my recipe for it. Ordinary ham can Read More …
This is a Swedish supper dish which we have made several times over the years. This version is adapted from one of our oldest cookbooks, The Time-Life International Cookbook. This makes 2 servings and takes less than 30 minutes and is made from pantry ingredients. 1-2 Tbs. butter 8 oz. lean bacon (such as Canadian Read More …