Moroccan

Moroccan Chicken With Eggplant Tomato Jam

July 16, 2012
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Morocco has become a bit of an obsession lately. Maybe it’s cooking from Paula Wolfert’s book, The Food of Morocco, or maybe my trip to Turkey just whet my appetite for that part of the world, but now I’m planning a trip to Morocco in the fall.

Paula Wolfort’s book  is fantastic and I even had the good fortune to hear her speak in person and have her sign my book a few months ago. Most of the recipes in the book are fairly straightforward, and while I wouldn’t say “simple” they aren’t that complicated. Wolfort strives for authenticity in her ingredients and recipes and while I’m all for that, sometimes “authentic” can get in its own way.

What do I mean by that? At times striving for authenticity can prevent people from even cooking at all. If it’s presented in a way which seems too complicated, or if …

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Moroccan Beet Salad with Tangerines and Cinnamon

March 21, 2012
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A couple of months ago I mentioned I got Paula Wolfert’s gorgeous book, The Food of Morocco as a gift. The first thing I made was preserved lemons but had to wait a month for them to finish curing. Then, a few weeks ago, we had family visiting and I decided to go all out, making five dishes from this book, a veritable Moroccan feast. In later posts I will share some of the other dishes I made, but today we’ll start with this beet salad. It’s a very simple salad, but it packs a lot of flavor. With the leftovers, I used the beets in other salads and they were fantastic (if not better) even a few days later.

The original recipe did not include tangerines or their juice, but I wanted to add a little color and sweetness so considering that tangerines were named after Tangiers Morocco, it’s …

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How To Make Preserved Meyer Lemons

January 23, 2012
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A gallon of preserved lemons? What was I thinking? The more the merrier? That I wanted to have a big Moroccan themed party and I’d need a lot of preserved lemon? I honestly don’t know. I think it was something along the lines of , “well, if a little is good, then a lot must be great!

I received Paula Wolfert’s gorgeous book, The Food of Morocco as a Christmas gift. The book is not only beautiful, but she takes great pains to explain all about the cuisine and I’m really excited to cook from it.

First things first, I needed to have the basic ingredients and one of the main staples is preserved lemon. They take 30 days to cure so I guess I figured I might as well make enough to share with my mother who herself was given a Moroccan tagine for Christmas.

The recipe calls …

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