In Sicily, one finds oneself in a different Italy; rough and wild with an untamed terrain. Upon entering the entroterra, one senses that the past is stronger than the present. She begins to show her many-textured dress – woven by ancient influences of the Phoenicians, Greeks, Turks, and Africans, and …
In Sidi Kaouki, the road stops at a long stretch of ochre sand beach, which continues on as far as one can see. The Atlantic crashes and the sky is vast.
Preserved lemons, seductive spices, tantalizing tagines, oranges in orange blossom water, and a close-to-the-lips encounter with ‘Omar Sharif’. That is what Moroccan dreams are made of… While you await the departure of your flight to Marrakech, sip on this elegant cocktail wherever you are!
I’m not sure why I decided to go to Sicily last Spring, exactly. But part of being a traveler and an adventurer is following inclinations and hunches even when there is no rational explanation. I hadn’t been there since the spring of 2007. At that time, I thought nothing could …
A tagine is a Moroccan style terracotta clay pot with a conical shaped lid. It’s a brilliant cooking vessel whether cooking meat or vegetables. It makes a wonderful table presentation when lifting the lid to expose the savory, aromatic deliciousness inside.
Peggy and her boyfriend David made lots of Tarte Tatins while in Colorado last year. David became and expert at apple peeling!
Add peeled fava beans and toss into the pot. Saute for a few minutes. Add a few pinches of salt. Cover the vegetables with water and let simmer for 15 minutes. Add 1 cup of water and continue to simmer for another 10 minutes.
“Waylon talks with Peggy Markel, Slow Food Chef and Bestie, and takes a virtual tour through Peggy’s various culinary adventures in Italy, Spain, Morocco and India.” Elephant Journal January 2014 Read more/watch video here.
“Tarte des Demoiselles Tatin”. Growing up in the south, I am a lover of cobblers. Fruit is collected, usually blackberries from back roads or fresh peaches off the tree, sliced and tossed with sugar and placed into a baking dish and covered with biscuit dough. Summers were long and a cobbler hit the spot at Sunday dinners.
