Showing posts with label Moroccan Cooking. Show all posts
Showing posts with label Moroccan Cooking. Show all posts

Monday, July 14, 2014

Moroccan Flavored Tagine of Chicken with special thanks to Mrs. Eileen Gaden


         I’ve wanted to cook in a tagine for ages and I mentioned this my friends Bill and Peter.  Now they are both the soul of generosity and recently when we were at their house for dinner, Bill presented me with 3 Tagines that had belonged to his grandmother.  Bill’s was no ordinary Grandmother.  She was Eileen Gaden of Gourmet Magazine, who, with a writing partner named Ann Seranne, was the author and photographer of countless cookbooks starting in 1946 with “The Modern Sandwich, The Art of Sandwich Making for All Occasions” and continuing for the next 50 years to produce cookbooks on anything and everything. They even wrote for Proctor and Gamble: In 1956 they published "Creative Cooking Made Easy: The Golden Fluffo Cookbook".  Then came “The Blender Cookbook”(1961) (which they later updated and called “The Food Processor Blender Cookbook” in 1981). In the intervening years they produced, “The Church and Club Woman’s Companion”(1964), “The Complete Book of Desserts” (1969) and high on my wish list: “1001 Ideas for Parties, Fairs and Suppers (1964). I keep hoping Bill has a mint copy of that one because Amazon lists its price new as $2432.64. 

Thursday, October 18, 2012

B’stilla, Moroccan “Pigeon Pie”

I got over my fear of Phyllo
and made this sensational pie.
         I’ve been staring at a recipe for this pie for months now.  As appetizing as it looked, the main barrier to getting it made was a terror of working with Phyllo dough.  As is well known, I am not the baker in our house and I leave pastry making completely in Andrew’s brilliant hands.  Here, there was no pastry-making involved just the purchase of ready-made Phyllo from the supermarket freezer.  When I finally got up the nerve to make my B’stilla, it turned out all the trepidation was unnecessary.  I passed my Phyllo test with flying colors.  And you can too.  And once you do, you’ll be able to taste this aromatic combination of sweet and salty flavors under a crisp cover of pastry topped with powdered sugar.  And fear not, no pigeon is necessary to make an authentic B’Stilla.

Monday, July 23, 2012

Grandma’s Melt-in-your-mouth Moroccan meatballs and celery (Krafs ouel Kouari) from Lisa Elmaleh Craig’s “Grandma Elmaleh’s Moroccan Cookbook”, Uncle Earl’s and Cousin Kelly’s Moroccan “Quick Bread” and “Charissa”.

                  If you love food stories, this is a wonderful one.  It starts with Lisa Elmaleh Craig’s new book “Grandma Elmaleh’s Moroccan Cookbook” (Hesperus Press Ltd., London 2012).   The book takes us on one family’s journey through the ages until they came at last to the United States in 1939.  Like so many other Jewish families, the Elmaleh clan sought refuge here just before the outbreak of World War II.  Unlike many refugees, the Elmalehs were prosperous merchants who were soon living in a large house in Cedarhurst, Long Island.  There, Sarah Levy Elmaleh became renowned for her cuisine to the point where Craig Claiborne, the esteemed editor of the New York Times food section, hailed her with a headline any cook would envy: “Moroccan cooking that a sultan would envy”. 

Thursday, May 24, 2012

Moroccan Lamb Meatballs in Tomato Sauce or "Kefta Mkaouara"

As much as I would love a true tagine,
I'd have to store it in someone else's
NYC kitchen
         Not too long ago, I published a recipe for Moroccan Meatballs that was a huge hit.  People wrote about how much they loved the flavors and the simplicity of making the dish.  I am pleased to say that today’s recipe will add to your Moroccan repertoire with another easy-to-make meal.  This time, I used ground lamb and a host of spices all of which are pantry staples that you likely have on hand.  The cherry-sized meatballs are cooked in a tomato sauce to which another handful of spices are added.  Then the whole thing cooks away until you add fresh eggs, which poach on top of the dish.  In Morocco, the meal would be made in a tagine, the cone shaped casserole so characteristic of North Africa.  The dish would then be placed in the center of the dinner table and the diners would scoop out the kefta and sauce and eggs with pieces of bread.  As wonderfully communal as that idea sounds, lacking a tagine, I used a big covered sauté pan.  That pretty ruled out its going on our dining room table.  But it certainly didn’t make my Kefta any less delicious.

Monday, February 13, 2012

Ottolenghi’s Salmon Steaks with Spicy Tomato Sauce

         Last summer, our great friend Michael came over to our house with a cookbook given to him by one of his favorite customers at the Bridgehampton Florist, which he co-owns with his husband, Jim. (Yes, that Bridgehampton Florist...viewers of the Barefoot Contessa take note).  “Plenty”(Ebury Press 2010) is the work of London’s Yotam Ottolenghi with a great assist from his Chef/Business Partner, Sami Tamimi.  The book bowled us over.  It is a marvelous collection of recipes entirely vegetarian and incredibly beautifully photographed.  Page after page enticed us to consider quinoa, pomegranates, and Bulgar.  But when it came time to fire up the stove and bring Ottolenghi’s into our kitchen, we landed on an Ottolenghi recipe from January’s Bon Appetit.  I’d apologize to vegetarians everywhere except that Yotam’s recipe for Salmon Steaks in a spicy tomato sauce needs absolutely no apology.  It’s deliciously satisfying, healthy as all get out and comes together in under 30 minutes.

Monday, January 16, 2012

Moroccan Beef Meatball Tajine

         My cousin Bubbles and I have a running dialog about what we’re making for dinner.  The other day she mentioned meatballs and then told me that she seldom makes them anymore because she has a friend who, while claiming not to be a cook, makes the most superb rendition of this true comfort food.  I, on the other hand, am a huge fan of these lovely little pillows of meat, almost inevitably encased in a delicious sauce.  I love to try various versions of the meatball using pork or lamb, beef or a combination of ingredients.  However on the night I made this wonderfully aromatic Moroccan dish, I had singled out a package of Organic Beef for use in that night’s dinner.  And you’d be amazed how few recipes call for beef alone.  This one did and it allowed me another indulgence, one I’d been keen to explore.