At Home With Friends

December 1, 2014
At Home with Friends

Spinach Salad

This is a great salad to serve as part of a Moroccan Feast or any party where you want a relatively easy but special salad.

I served each guest a portion of spinach and then invited them to add Beet Salad, Artichoke Salad or Fennel Salad on top of the spinach. I usually allow a very generous handful of greens for each guest. This recipe is for 4 servings. It’s easy to multiply this for any number of guests.

The combination of sherry vinegar and ground cumin make this extra special.

This is a great salad to serve as part of a Moroccan Feast or any party where you want a relatively easy but special salad.

I always start with a base of fresh baby arugula or baby spinach.

Toss greens with dressing. Add pomegranate seeds and toss until evenly distributed.

SPINACH SALAD

EVENT: Moroccan Feast

Ingredients

For the dressing

1 1/2 teaspoon sherry vinegar

3 tablespoons extra virgin olive oil

1/8 teaspoon ground cumin

1/2 teaspoon finely minced shallot

Salt and pepper to taste

For the salad:

4 generous handfuls of baby spinach

1/2 cup pomegranate seeds

Segments from 1 large or 2 small grapefruits, all peel and pith removed

1/8 cup chopped pistachio nuts

Directions

1. For dressing, combine first four ingredients in dressing in a bowl and whisk until well blended.

2. Taste and add salt and pepper.

3. Toss greens with dressing.

4. Add pomegranate seeds and toss until evenly distributed.

5. Plate the greens. Add a few grapefruit segments on large plate.

6. Top each salad with a few pistachio nuts.

November 28, 2014
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Moroccan Couscous

There is a lot to know about couscous. There are entire books written about couscous. Couscous plays such a major role in Moroccan cuisine that there is even a “couscoussier”, a two-tiered pot designated especially for this.

Couscous is actually a tiny grain that is prepared by steaming several times. In between the steaming, the couscous is allowed to rest and any clumps are carefully removed, by gently rubbing the couscous grains together by hand.

According to Paula Wolfert, who has written the bible on Moroccan cooking The Food of Morocco (available at my Amazon Affiliate Store), if you steam 1 pound of regular couscous 4 times, you end up with 18 cups of couscous. If you use instant or quick cooking couscous and moisten and steam it 3 times, you end up with between 10-12 cups. She also suggests the best brands: Ferrero, Dari, Tria and Tripiak. It was easy to find Dari Quick Cooking Couscous at World Market.

Finding the correct couscous was easy but the pot was the next challenge. Paula Wolfert suggests using a colander that fits tightly over a tall stock or pasta pot. She also suggests lining the colander with cheesecloth to make the couscous easier to handle. This is a great idea but only do this if the pot is very tall and you’re watching the stove carefully. During one of my experiments in couscous, I actually used a large sauce pot (too short) and the cheesecloth caught fire. Oops! Easy to solve: Put out the fire and the next time I used a taller pot.

No fires, just fluffy, tender, delicious couscous.

It is easy to find Dari Quick Cooking Couscous at World Market.

Figure 2/3 cup dry instant couscous serves 2-3 people.

Basically, to cook couscous, you will soak the grains in water and then steam several times.

Spread out couscous and allow it to dry 10 minutes.

Use cheesecloth to remove couscous and place in a shallow pan.

COUSCOUS

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

Couscous (It’s important to use Moroccan couscous, not Israeli couscous. These are totally different types and sizes of grain.) *

Water

Olive oil

Equipment

Colander

Tall pasta or stock pot

Cheesecloth

Directions

Basically, to cook couscous, you will soak the grains in water and then steam several times.

1. In a large bowl, combine equal amounts of instant couscous with warm water.

2. Set aside for 5 minutes to allow the couscous to absorb the water.

3. Fill a tall stock pot or pasta pot three quarters full. Line a colander with cheesecloth.

4. Put couscous in colander. Place colander over pot. Bring the water to a boil and steam the couscous (uncovered) for 20 minutes.

5. Use cheesecloth to remove couscous and place in a shallow pan. Add 2 cups of warm water.

6. Spread out couscous and allow it to dry 10 minutes.

7. Repeat steaming process.

8. Remove from pot and cover. It will hold for several hours.

9. Reheat over steam.

10. Toss with butter or oil, and salt and pepper.

* A NOTE: Figure 2/3 cup dry instant couscous serves 2-3 people.

November 26, 2014
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Basmati Rice

This is my basic recipe for preparing basmati rice.

The ration of rice to water I use is 1 cup rice to 1 1/2 cups water. The most important element to making perfect rice every time is to make sure you have a pot with a tight fitting lid. If you don’t, take a piece of cheesecloth or thin dish towel and wrap it around the lid to make it secure. (See the photos.)

Also, after you have cooked the rice, let it stand still covered for at least 15 minutes. Resist the temptation to take a look. Just leave it alone and it will be perfect!

After the rice has cooked and rested the full 15 minutes, you can add extra butter, lemon zest or parsley and enjoy!

Immediately turn heat down to lowest setting and cover the pot with the lid. Allow to simmer on lowest heat about 18 minutes. Turn off heat. Leave lid on pot for another 15 minutes.

My friend Dano — who taught me how to make Basmati Rice — always wraps the lid with a kitchen towel.

Put the rice and water in a large pot set over high heat. Add the lemon zest, salt and butter.

Allow the water to boil until water is reduced and you see dimples on the surface of the rice.

BASMATI RICE

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

4 cups basmati rice, rinsed 3 times

Grated zest of 1 lemon

3 tablespoons unsalted butter

6 cups water

Directions

1. Put the rice and water in a large pot set over high heat.

2. Add the lemon zest, salt and butter.

3. Allow the water to boil until water is reduced and you see dimples on the surface of the rice. Immediately turn heat down to lowest setting and cover the pot with the lid.

4. Allow to simmer on lowest heat about 18 minutes. Turn off heat.

5. Leave lid on pot for another 15 minutes.

6. Just before serving, remove lid, fluff rice with a fork and add parsley as garnish.

November 24, 2014
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Lamb Tagine with Apricots & Prunes

This is one of those typical Moroccan dishes that combine meat (lamb) with dried fruit. If you’ve never eaten this type of stew, it is far more sophisticated than simply lamb with fruit.

The fork tender lamb is cooked in a sauce loaded with spices, and each bite reveals a glorious blend of sweet and savory and subtle but complex flavors. There is sweet from the fruit, heat from the Aleppo pepper and ginger and magic from the Ras el Hanout.

The word “tagine” actually refers to both an earthenware dish with a conical lid and the stew itself. I admit I actually bought a tagine but that I still haven’t used it. (I will get to it and keep you posted.) The unique feature of the tagine is the conical lid which allows moisture to slowly drip down into the stew.

I used a Dutch oven for this recipe. To replicate the effect of the tagine lid, I crumpled a sheet of parchment paper and placed it directly on the surface of the stew to maintain the moisture.

Bordallo Pinheiro Majolica

Add the onions and garlic and cook for 2-3 minutes.

Add ginger, ground cinnamon, turmeric, cumin, paprika, Aleppo pepper, Ras el Hanout and Moroccan spice mixture. Make sure the spices are evenly distributed. Add the lamb, coating all spices with the onions and spices.

Add canned tomatoes breaking them up as you add them. Add the liquid from the canned tomatoes and the cinnamon sticks.

LAMB TAGINE WITH APRICOTS AND PRUNES

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

4 lb boneless leg of lamb, excess fat removed and cut into 1 ½ – 2” pieces

32 dried apricots soaked in 2 cups water for at least 2 hours *

3 tablespoons grape seed or neutral oil (more as needed)

3 cloves garlic, crushed

2 large onions, chopped (approximately 3 cups)

1 ½ tablespoons ground ginger

2 teaspoons ground cinnamon

1 tablespoon ground turmeric

1 teaspoon ground cumin

1 ½ teaspoon Hungarian paprika

½ teaspoon Aleppo pepper

2 tablespoon Ras el Hanout (available at my Amazon Affiliate Store)

2 sticks cinnamon

1 28-oz. can tomatoes *

1 cup prunes cut in bite size pieces *

Salt to taste

Fresh chopped cilantro to serve

Equipment

6-quart Dutch oven

Parchment paper

Directions

1. Preheat oven to 325 degrees.

2. Drain the apricots and reserve the soaking liquid.

3. In a 6-quart Dutch oven or other heavy pot with a lid, heat the oil over medium heat.

4. Add the onions and garlic and cook for 2-3 minutes.

5. Add ginger, ground cinnamon, turmeric, cumin, paprika, Aleppo pepper, Ras el Hanout and Moroccan spice mixture. Make sure the spices are evenly distributed. Add the lamb, coating all spices with the onions and spices.

6. Add ¾ cup of the reserved apricot water.

7. Add canned tomatoes breaking them up as you add them.

8. Add the liquid from the canned tomatoes and the cinnamon sticks.

9. Gently mix thoroughly.

10. Crumple a 12” length of parchment paper. Place paper directly on the surface of the stew, allowing the ends to come up the sides of the pot.

11. Place lid on pot and put in oven.

12. After 1 hour, add the apricots and prunes. Taste for salt and cook an additional hour covered. The lamb should be fork tender. Test again for salt. Allow it to cool completely, the store covered in refrigerator, up to 2 days ahead.

13. The day of the party, remove the tagine from the refrigerator. Any excess fat will have solidified on the top. Carefully remove it with a slotted spoon.

14. Allow the tagine to come to room temperature and reheat in 350-degree oven or on stovetop on medium low heat.

To serve: Top with generous amount of chopped cilantro. Serve over couscous or basmati rice.

* A NOTE: I purchase the dried apricots and prunes, as well as canned tomatoes, at Costco.

November 21, 2014
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Chicken with Preserved Lemons & Olives

Before I even thought about making a Moroccan feast, I was intrigued with preserved lemons. I made this recipe and asked a few friends to sample it. My newly converted vegan friend waited until everyone had served themselves and then he scraped the sauce off the chicken, piled it on his plate and declared, “This is the best chicken dish I’ve ever had!”

Even if you never plan on making a Moroccan feast, this is a great recipe to have in your repertoire. The flavors are spectacular. The preserved lemons (available at my Amazon Affiliate Store) and olives elevate simple chicken thighs to party food.

The recipe is done in four stages, with lots of waiting time. It will taste better if you make it at least one day before the party. But don’t fret: you can do the first stage early in the morning and complete the dish the day of the party. I buy chicken thighs with the bone in because I think they have more flavor.

In a large saute pan, heat oil and brown chicken pieces. Remove to a Dutch oven or roasting pan with lid.

Place onion / garlic mixture on top of chicken pieces. Add enough chicken stock to come halfway up the pan.

Chicken with Preserved Lemons & Olives (Moroccan Feast)

There are basically 4 steps to this recipe, with lots of time between.

Step one: Brine chicken (lots of waiting time)
Step two: Prepare spice rub and coat chicken (more waiting time)
Step three: Saute everything
Step four: Cook (more waiting time)

You can use the free time between steps to prep other dishes, get out glasses; or make a nice cup of tea, put your feet up and nibble on cookies. The guests won’t notice if you sneak a few.

CHICKEN WITH PRESERVED LEMONS AND OLIVES

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

12 bone in chicken thighs, skin removed

Brine ingredients:

1/2 cup kosher salt

1/2 cup sugar

1 cup hot water

3-4 cups cold water

Spice paste:

2 teaspoons ground ginger

4 teaspoons ground cumin

4 teaspoons ground turmeric

4 teaspoons sweet paprika

1 teaspoon ground cinnamon

2-4 tablespoons olive oil

Chicken:

2-4 tablespoons olive oil

4 onions finely chopped

4 cloves garlic, crushed

1 1/2 preserved lemons, peel only cut into slivers (available at my Amazon Affiliate Store)

2 cups pitted green olives in brine, drained. (Don’t use Spanish olives with pimentos!)

1/2 teaspoon saffron

1-2 cups chicken stock

To serve:

Lemon zest, fresh parsley or cilantro

Equipment

Dutch oven or roasting pan

Directions

Brine chicken:

1. In a bowl large enough to hold all of the chicken thighs (and one that will fit into your refrigerator), combine salt and sugar and hot water. Completely dissolve salt and sugar.

2. When dissolved, add 3 cups of cold water and all the chicken pieces. Water should completely cover the chicken.

3. Cover and regrigerate for at least two hours.

Make spice paste:

1. Combine all spices with olive oil to make a paste.

2. Remove chicken from the brine and drain and rinse 3 times.

3. Rub spice paste all over chicken and let it sit at least 2 hours.

Cook chicken:

1. In a large saute pan, heat oil and brown chicken pieces. Remove to a Dutch oven or roasting pan with lid.

2. Saute garlic and onions in same pan just until slightly softened.

3. Place onion / garlic mixture on top of chicken pieces.

4. Add enough chicken stock to come halfway up the pan.

5. Add saffron to the stock. Add preserved lemon slivers.

6. Bring to boil on stove, then reduce to a simmer.

7. After 1 hour, add green olives, distributing them throughout the pot. There should be quite a bit of thick sauce. If too dry, add more chicken stock. If liquid is too thin, reduce slightly.

TO SERVE: Add lemon zest, fresh parsley or cilantro.

November 19, 2014
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Fennel Salad

Fennel is generally an underused vegetable. The slight licorice flavor and crunchy texture allow for endless possibilities.

It can be eaten raw or cooked. In this recipe, it is sauteed and combined with grilled carrots, preserved lemon and actual fennel seeds. It’s a wonderful salad as part of a Moroccan feast or side dish to serve with a simple roast pork loin or chicken.

I grilled the carrots ahead when I was grilling the eggplant and zucchini for the other recipes. I liked the texture and look of the grilled carrots and the grill pan was already hot. If you aren’t grilling other things, you can simply saute the carrots when you saute the fennel.

Do what’s easiest for you but don’t omit any of the ingredients. The flavors all compliment each other, for a flavor burst in each bite.

Fennel is generally an underused vegetable. The slight licorice flavor and crunchy texture allow for endless possibilities.

Slice fennel.

I grilled the carrots ahead when I was grilling the eggplant and zucchini for the other recipes.

FENNEL SALAD

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

4 large or 6 small fennel bulbs, trimmed

3 cloves garlic, crushed

2 medium carrots, peeled and cut into slices and grilled

2-3 tablespoons olive oil

2 teaspoons fennel seeds

Salt and pepper to taste

Peel of 1 preserved lemon, diced

Equipment

Grill pan

Directions

1. Heat oil in a large saute pan.

2. Add crushed garlic and cook about 2 minutes until softened.

3. Add fennel seeds and mix.

4. Saute 1-2 minutes more.

5. Add sliced fennel and carrots. Saute until vegetables are soft.

6. Add diced preserved lemon and mix until evenly distributed.

7. Taste. Add salt and pepper.

8. Garnish with palm fronds.

9. Serve immediately or at room temperature.

November 19, 2014
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How to Prepare Fennel

HOW TO PREPARE FENNEL

Cut off the stems and fronds. Don’t throw the fronds away: They can be used as garnish.
Trim and discard a very thin slice from the bottom of each bulb.
Remove any bruised or tough outer layers.
Cut the bulb in half through the base and remove the triangular shaped core.
Cut each half again and you will have 4 quarters. Cut into thin strips or, if recipe indicates, leave the bulbs in 2 halves and slice it.

Cut the bulb in half through the base and remove the triangular shaped core.

Cut each half again and you will have 4 quarters. Cut into thin strips.

November 17, 2014
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Grilled Zucchini with Pomegranate Molasses & Pomegranate Seeds

It may seem like extra work to first grill and then saute the zucchini, but it really makes party prep easier. You grill the zucchini the day before the party while you’re grilling the eggplant and carrots. You finish the dish in a saute pan, just before dinner. You don’t have to stand and wait for the zucchini to cook as it is already grilled.

This is another one of those dishes that would be wonderful with a simple roast chicken. The pomegranate molasses sets off the grilled zucchini with a slight sweet but tangy flavor.

Wash the zucchini and using a vegetable peeler or small knife remove strips of the peel, making them striped.

Diagonally slice zucchini.

Heat grill pan and grill zucchini with no oil.

GRILLED ZUCCHINI WITH POMEGRANATE MOLASSES AND POMEGRANATE SEEDS

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

8-10 zucchini

3 tablespoons olive oil

Salt and pepper to taste

1/4 cup pomegranate seeds *

Pomegranate molasses to drizzle

Equipment

Grill pan (available at my Amazon Affiliate Store)

Directions

1. Wash the zucchini and using a vegetable peeler or small knife remove strips of the peel, making them striped.

2. Diagonally slice zucchini.

3. Heat grill pan and grill zucchini with no oil.

4. Remove from grill pan and leave at room temperature, or if day before party allow to cool and store in an airtight container in refrigerator.

5. In large saute pan, heat olive oil, add zucchini and cook just until heated through. Add salt and pepper.

6. Remove from heat and gently toss with pomegranate seeds.

7. Place zucchini in serving platter. Drizzle pomegranate molasses over entire platter.

8. Serve immediately.

* A NOTE: I buy whole pomegranates at Costco.

October 31, 2014
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Grilled Eggplant with Honey & Harissa

Grilled Eggplant with Honey & Harissa (Moroccan Feast)

This dish is a great example of the magical blend of heat, savory and spices. The harissa creates the heat and the garlic, ginger and cumin — the savory, and the honey balances it all with a touch of sweetness.

Thickly slice all eggplants.

Once again, I use my all clad grill pan (available at my Amazon Affiliate Store) for perfectly grilled eggplant. The eggplant can be grilled the day before and stored in air-tight container.

The sauce must be made just before your serve it. And please don’t walk away from the sauce once on the stove. It can burn quickly due honey content. Believe me, I know from first hand experience.

While this is typically Moroccan, it would be a great side dish to a lamb or pork roast, or simple roast chicken.

GRILLED EGGPLANT IN HONEY AND SPICES

EVENT: Moroccan Feast

SERVES: 10-12 People

Ingredients

8-10 Japanese eggplants

3-5 cloves of garlic, crushed

3” piece fresh ginger, grated

1-3 teaspoons harissa *

2 teaspoons cumin

5 tablespoons honey

Juice of 1 medium lemon

Olive oil

Salt to taste

* A NOTE: Harissa is hot and spicy. Start with a smaller amount and taste. You can always add more.

Equipment

Grill pan (available at my Amazon Affiliate Store)

Directions

1. Thickly slice all eggplants.

2. Grill each slice using a grill pan or if you don’t have one, use a broiler. I grill mine dry but it’s okay to add small amount of olive oil.

3. In a large sauté pan, fry the garlic in a small amount of olive oil, for just a few seconds.

4. Immediately stir in the grated ginger, cumin, harissa, honey and lemon juice. Add enough water to cover the pan and to thin the mixture. Watch this pan: Sugar content of honey make it easy to burn!

5. Add eggplant slices and cook gently for about 10 minutes. Add more water if necessary.

6. When eggplant slices have absorbed sauce, taste (approximately 10 minutes). Correct seasoning with extra lemon juice or pinch of salt.

7. Serve at room temperature.

October 29, 2014
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Dried Fruit Compote with Grand Marnier

Dried Fruit Compote (Moroccan Feast)

This is one of the recipes that is inspired by Moroccan flavors.

It may seem odd to soak the fruit and nuts for 48 hours but the result is glorious. My tasters polished off huge amounts with bowl of luscious Greek yoghurt.

My grandmother used to make a fruit compote or “stewed fruit” as she called it, that she served with dinner. She made everything with a sprinkling of love, so I happily scarfed down anything she offered. I miss her, but I don’t miss that compote. The fruit was cooked so long that it was impossible to distinguish apricots from prunes.

This is not my grandmother’s compote. This is compote Moroccan style. As you will see from this menu, dried apricots and prunes are used in Moroccan food in many different ways, from meat tagines to salads, to desserts.

This is one of the recipes that is inspired by Moroccan flavors. The original recipe called for orange blossom water or rose water as part of the macerating liquid. I confess I bought them both but I just didn’t like the flavors. It must be an acquired taste, given how frequently they appear in recipes; and maybe after my next trip to Morocco, my palate will change. So I decided to use Grand Marnier (or orange based liqueur) instead.

It may seem odd to soak the fruit and nuts for 48 hours but the result is glorious. My tasters polished off huge amounts with bowl of luscious Greek yoghurt. I call it dessert, they called it breakfast. You decide.

DRIED FRUIT COMPOTE WITH GRAND MARNIER

EVENT: Moroccan Feast

SERVES: 10-12 People

Ingredients

2 cups dried apricots, cut in half *

2 cups dried pitted prunes, cut in half *

1 ½ cups sultanas / golden raisins

4 tablespoons pine nuts *

1 cup blanched almonds

4 teaspoons granulated sugar

1 teaspoon brown sugar

2 tablespoons finely chopped crystallized ginger

Water

1 1/2 oz. Grand Marnier

Lemon zest strips

Directions

1. Place prunes and apricots and sultanas in bowl and add just enough water to cover.

2. Add the sugars and stir until just dissolved.

3. Add crystallized ginger, lemon strips, Grand Marnier, almonds and pine nuts.

4. Cover the bowl and place in refrigerator, allowing it to soak for 48 hours.

5. Dried fruit will plump and liquid will be like a light syrup.

* A NOTE: I buy the dried apricots and prunes, as well as pine nuts, at Costco.