Slipping into Morocco
Slipping into Morocco from India, I wondered how I would feel. Would it still hold the same fascination for me? After all, India has her charms, and they are similar in exotica.
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Nature Travel Network: “Travel Hack: Make Every Trip a Birding Trip”
“When Peggy discovered my love of birding, she made every effort to make birding opportunities available to me…Choosing to travel with Peggy was fortuitous, and because it was such a great experience, I planned another trip with her to India…Birding in style! Safe to say, it wouldn’t have happened if …
Australia’s The Age Newspaper: “Learning from the World’s Best”
“Perhaps the best cooking classes are those that incorporate an understanding of the culture as well as the cuisine. This is one of those courses. The tour guides and cooking mentors leading these tours of Morocco are heavily invested in identifying local places and people that can give a real …
HIP Hotels: “Cooking Classes at Jnane Tamsna, Marrakech”
HIP Hotels visited us while in the kitchen at Jnane Tamsna during our March 2014 Culinary Adventure in Morocco. We are HIP indeed! “You can see Marrakech, you can hear Marrakech and you can taste Marrakech. Peggy Markel’s cooking school gives you a diligent souvenir to take home from your …
Morocco diaries
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.
Recipe: Omar Sharif Cocktail
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!
Recipe: Tagine of Winter Vegetables, Chickpeas and Onion Confit
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.
Recipe: Creme of Fava Soup with Cumin, Mint, and Preserved Lemon
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.
Elephant Journal: “A Virtual Tour of Peggy Markel’s Culinary Adventures. #walkthetalk”
“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.
Recipe: Oranges with Cinnamon and Honey
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.