From our 2010 blog archives… but still just as sweet today!
Also, check out this great video HERE from 2011 of our dear friend’s mother making this recipe for us!
The tagine is my choice of an unglazed clay pot, especially in winter. Its terracotta top and bottom create the perfect environment for developing slow-cooked flavor.Being a great fan of Morocco, I most often stick to the traditional dishes. Moroccans themselves are quite creative, but the buck stops when it gets too out of the box or out of range for ingredients out of their reach. Last week, I was in the mood for chicken, but not. Neither was I in the mood for red meat, having renounced it for three days. A small discipline, but a fine time to perhaps think out of the box. Some sort of wild fowl, or cornish game hen would do the trick, but they didn’t have anything at my local market. What they did have was a frozen “Poulet Bleu,” a white Canadian variety with blue feet, taken from the French Poulet de Bresse.
“Blue Foot Chicken is characterized by a red comb, white feathers, and steel-blue feet, which give the breed its name. The feet are usually left on for presentation.” No blue feet were present on my frozen bird. Yet, the meat is noticeably darker and richer.
In Amalfi, we found ourselves off the beaten path and in the kitchen of a dear friend’s mother, who taught us to make a traditional Pasticciotto Napoletano, Pastry Cream Pie with Black Cherries. Notice the way that she uses her hands—both to punctuate her speech and to mix the batter! Find the full recipe for this lovely (and easy!) dessert HERE.
Ripe cherries, screaming to be picked and eaten right there on our hike; so beautiful and iridescently rose-y with the sunlight shining through them. Who knew we would fine this unexpected gift?!
We were high in the Sierra Nevada mountains of Andalucia, in the midst a cooking adventure at Casa Ana. It was the end of June and hot. The peaceful quiet was interrupted only by the bells on the goats and sheep that passed in the evening, and the occasionally droning fat bee. Taking a break from the kitchen, we were hiking one of the many ancient Moorish trails that traverse these hills.