Filmed and Edited by Xu Zhang
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Filmed and Edited by Xu Zhang
If you follow my blog, you know I think everyone should visit Morocco. But if you can’t get there this week, you can have a taste of Morocco via Beverly Hills. Enjoy! Filmed and Edited by Xu Zhang Moroccan Feast Menu Appetizers Bastilla with Chicken * Warm hummus with pine nuts * Spinach and feta pastries […]
My Moroccan Feast had me wistfully thinking about my trip to Morocco so many years ago, and wondering how it had changed since my visit. I decided to take a quick trip to Morocco between Thanksgiving and Christmas. Now, there is no “quick” way to get to Morocco from Los Angeles, but it’s well worth […]
The inspiration for the table setting came from many different sources. The first piece I found was the beaded fuchsia sari. Saris are not completely beaded but I thought I could cut it apart and put it back together for the top of the table. It worked and you can see the result. For the […]
This is nothing like the American version of generic pistachio ice cream which usually tastes like vanilla ice cream with a few chopped nuts and a bit of green food coloring. This is a serious rich, deep pistachio flavored wonderfulness! I would expect nothing less from Melissa Clark, one of my favorite food writers. This […]
If this recipe seems familiar, it should: It is basically the same recipe I use for the Pignoli Cookies, but without the pine nuts and lemon zest added. It’s important to realize that when you have a great recipe, you can tweak it in many ways People who attended both parties had no idea that […]
Chocolate bark is simple to make and something everyone should try. I especially like this mix of flavors. The juiciness of the fresh pomegranate seeds, the subtle heat from the crystalized ginger and the crunch of the pistachio nuts combine for an exquisite finish to the Moroccan feast! CHOCOLATE BARK EVENT: Moroccan Feast SERVES: […]
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 […]
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 […]
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 […]
