I think I may have been a cook in a logging camp in a former life. I make a meal, and the leftovers usually last into the next week. I only cook for 2, not a team of hungry lumberjacks. This tendency keeps me from making dishes like lasagna and breakfast casserole. By day 3 the leftovers are spongy, and by day 6 they make me cringe. I wish I could toss them. The only thing I hate more than eating day 6 leftovers is throwing them away.
Thinking outside the “box” with a cazuela
February 1, 2012 By Leave a Comment
Lamb Brains, Bisteeya, and Kunafa… Oh My!
January 12, 2012 By 2 Comments
Since the focus of this month has primarily been Moroccan cuisine, I thought it was time to taste some of the more exotic and complicated Middle Eastern dishes I have encountered during some of my reading. Since a trip to Morocco is not in my near future, a friend and I entrusted this experience to the chefs at Saffron in downtown Minneapolis. “First-rate comfort food, certainly, but chef Sameh Wadi’s contemporary interpretation of the genre — and his million-dollar nose for seasoning — propel them far beyond home cooking.” says the Star Tribune. This is also true in their drinks. I recommend the “Sunrise in Turkey”, which combines house infused orange vodka, citrus and pomegranate liqueur.
Paula Wolfert’s Orange, Romaine, and Walnut Salad
January 8, 2012 By Leave a Comment
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream. This year Tom and Betsy made roasted pork from Dale Rusch’s farm here in Hutchinson. Virginia made an artichoke dip in a Clay Coyote casserole dish. Michele created this salad recipe from Paula’s new book, The Food of Morocco. Moroccans take on salad has altered my perception on how to begin a meal. Instead of focusing on what dressing will cover the vegetables, they seem to primarily consider freshness and vibrancy.
Orange, Romaine, and Walnut Salad
1 head tender romaine lettuce
3 navel or temple oranges
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons sugar
Pinch of salt
1/2 teaspoon ground Ceylon cinnamon
3 Tablespoons orange flower water
2 Tablespoons reserved orange juice
3/4 cup chopped walnuts
1. Wash the romaine lettuce and separate into leaves, discarding the tough outer ones. Drain, wrap in paper towels, and refrigerate until needed.
2. Peel and section the oranges. Reserve 2 Tablespoons for dressing. Cover and keep chilled.
3. To make the dressing: Mix lemon juice, sugar, salt, cinnamon, orange flower water, and OJ in a bowl, blending well. Taste: the dressing should be sweet. Add more sugar if necessary.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Arrange overlapping sections of oranges around the edges, then sprinkle the salad with chopped walnuts and dust with cinnamon.
It was enjoyed by all at our table…
Couscous Made The Moroccan Way
November 8, 2011 By 1 Comment
1 package (500 grams) couscous (not quick cooking)
1 stick of unsalted butter salt to taste ice cold water as needed
Method: (By Chef Zadi)
(Adjust quantities as needed. The couscous will expand by 3-4 times. Better to make extra which can be refrigerated and re-steamed for 10 minutes later).
If you don’t have an official couscousier, a stoneware colander and regular saucepan fitted with a rolled aluminum foil seal will do admirably. Lightly oiling the colander before steaming helps keep couscous from sticking to it. The main point is, you do NOT use a lid to steam couscous. The initial wetting of the couscous grains keeps them from falling through the colander. When you spread the couscous in the colander, be sure to cover all the holes so steam is forced throughout the couscous.
1) Place the couscous in a large round shallow dish. Stir in 1 cup of ice cold water. Let stand for 20 minutes. The couscous will stick together in one large, stiff mass. Break apart the couscous with your fingers using a circular raking motion and by gently rubbing the couscous untill all the grains are seperate.
2) Fill the bottom pot of the couscoussier approximately 1/3-1/2 full of water, place steamer insert on top, bring water to a gentle boil. The water level should be low enough so that there is no risk of it touching the bottom of the steamer.Place the couscous in the steamer insert portion of a couscoussier. Let steam at a rolling boil uncovered for about 30 minutes.
3) Using hotpads, turn the couscous into the bowl. Sprinkle with about about 1/4 cup of cold water and 2 tablespoons of salt and add 1/3 stick of butter. The couscous will be very hot from the steam. Traditionally, North Africans use their hands to incorporate the ingredients, you can use a fork if the heat bothers you. Let stand for about 30 minutes, rake with your hands (or stir with a fork) again to completely separate each grain and return to steamer for a second steaming.
4) Steam for 20 minutes, turn out the couscous into a bowl, add about 1/4 cup of cold water, more salt to taste and 1/3 of the butter, fluff the couscous using the same raking motion, let stand for 30 minutes and return to steamer for final steaming.
5) Turn out the couscous into the bowl, add more salt and butter to taste. The finished product should be light and fluffy, with an al dente texture. It should not be gritty or mushy. Serve on a round platter in a mound. Juices from cooking the main dish can be spooned over the couscous.
Also Try steamed Corn Polenta as a variation from traditional couscous. Click here for recipe.
The Food of Morocco has arrived!!!
October 26, 2011 By 1 Comment
We have all been anticipating the arrival of Paula’s new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of a few days. The photographs are stunning and the recipes, oh the recipes! I chose the Butternut Squash and Tomato Soup as my first creation. She described it as a soup “to keep both body and soul warm.” It was the most incredible squash soup I have ever tasted in my entire life. I found myself licking the spatula like it was cake batter. I was able to make use of my beautiful butternut squash from Loon organics.
1 yellow onion coarsely chopped
Coarse salt
1 1/2 T EVOO
2 pounds butternut, kabocha, or kalabaza squash, halved, peeled, seeded, and cut into 1 1/2″ chunks (about 6 cups)
2 T tomato paste
1 t La Kama
1/2 cup heavy cream
1/4 pound crumbled or shredded goat cheese
1 t harissa (I used sriracha)
Salt and freshly ground pepper
