1 1/2 cup of prawns (as fresh as you can find and cleaned) 2 small red onions, chopped into small cubes 1 small tomato 6-10 fresh curry leaves 2 green chilies, sliced 2 cloves of garlic, chopped 1/2 in piece of fresh ginger, chopped fine 1 1/2 T chili powder …
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!
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.
Arrange the sliced oranges on a tray. Drizzle with a few tablespoons of your favorite honey. Add a few tablespoons of orange blossom water on top. Serve in a dish with a sprinkle of cinnamon and a sprig of mint on top.
A Homemade Holiday Gift Idea – from Morocco 1 cup light brown sugar 1/3 cup red wine vinegar 3 inch piece of fresh ginger, mashed 1/4 t cayenne 1/4 t ras al hanout (Moroccan spice blend) pinch of salt 3 lbs firm pears, peeled and diced In a nonreactive medium saucepan, combine …
Every holiday I brace myself for the restricted eater. How many will I have? What will be the diet d’jour this year? Guests not eating this or that can often be a drag for the holiday host. Is your dairy-free, egg-free, eggnog cup half full or half empty? Get over it. Take a deep breath and improvise. Vegans need love too. Make enough to share with the rest of the table or present your privileged guests with something real, thought out and special. In some countries, the guest is god. Treat all guests alike.