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.
Lamb Brains, Bisteeya, and Kunafa… Oh My!
January 12, 2012 By 2 Comments
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.
Corn Couscous (From Corn Polenta or Grits)
April 6, 2010 By 1 Comment
Copyright 2010 by Paula Wolfert
Edited and reprinted by Permission From Corn Couscous with Lamb and Vegetables a recipe by Paula Wolfert.
Couscous made with corn grits rather than semolina is known as baddaz in southwestern Morocco, and it is becoming very popular all over the country. The corn grits are not washed before the first steaming. You will need three to four times more broth to moisten this couscous and it will take twice as long to cook. On the other hand, it is absolutely wonderful. Moroccans say you can’t stop eating it!
1-1/2 pounds of Bob’s Red Mill corn Polenta (Grits)
3 Tbsp Argan Oil (Culinary grade-available online, or Extra Virgin Olive Oil
2 cups meat, poultry or vegetable broth
Place a Clay Coyote stoneware colander, or a metal couscous top over a tall pot of water (3 qt. saucepan works admirably). Before boiling, place a rolled strip of foil around the top of the pot to secure and seal the colander.
Start the heat to bring the water to the boil.
In a wide bowl, toss the grits with 3 tablespoons argan oil (extra virgin olive oil can be used but will have less flavor) and then work in 3/4 cup cold water. Ten minutes later moisten with another 3/4 cup water.
Add the corn grits to the colander by handfuls, cover, and steam for 45 minutes. Check occasionally to make sure pot doesn’t boil dry.
- Photo of Corn Couscous with Lamb and Vegetables – Recipe by Paula Wolfert
Turn steamed cornmeal into a wide shallow bowl; gradually moisten with 3 cups cold water. Use a long pronged whisk to break up clumps. Return to the colander and steam for another 45 minutes. It will easily triple in volume.
Place the couscous into a serving dish and moisten with 2 cups of broth and a little butter or smen, if using. Use a long wire whisk to smooth out the lumps.
