JOIN ME
For a short talk followed by a book signing
and
Enjoy a glass of wine!
Wednesday, July 29
6-8PM
at
TANGO BOOK CLUB: Wine ‘n Writers
Tango Wine Company
2161 India Street
Little Italy
(619) 564-7700
Tango Wine hosts a new literary wine series with San Diego’s best known authors in an inviting salon atmosphere. WINE N’ WRITERS pairs great wines with a rich variety of awarding winning local writers, historical and crime novelists, cookbook and children’s book authors, biographers, poets, writers of Science Fiction & Fantasy, and more.
WINE N’ WRITERS meets at San Diego’s lively Tango Wine Company on India Street in Little Italy from 6 to 8 pm on the last Wednesday of each month, and offers a chance to get up close with an author and meet new fascinating friends to discuss books, literature, and, of course, fine wine. Info at merlot@tangowine.com.
A short talk will be followed by a book signing. Books will be available for sale at the event or can be pre-ordered from Upstart Crow Trading Company, Seaport Village, San Diego. (619) 232-4855. email upstartcrowsd@gmail.com.
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June 30, 2009
Coming very soon!
The second edition of A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table is (literally) almost on our doorstep.
This lovely little book is an updated version of the original published by Ten Speed Press in 1999, and contains all new color food photography.
Please check back here by July 15th for details of how to order a signed copy.
A bientot,
Kitty
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KITTY IS COOKING IN MILWAUKEE!
Tuesday, April 14, 2009, 5-7PM
Friends of the UWM Golda Meir Library
present
Tastes of Morocco
Presentation and book signing followed by a sampling of Kitty’s dishes
UWM Hefter center
3271 N. Lake Drive
Milwaukee WI 53211
$20 nonmember
$10 current members
Space is limited!
Please mail your check payable to The UWM Foundation by April 1, 2009, to: University of Wisconsin-Milwaukee, P.O. Box 604, Milwaukee, WI 53201.(414)229-6202.
Information: libadmin@uwm.edu
*****
Thursday, April 16,2009, 5:30 to 8PM
In Honor of Professor Martine Meyer
Please join me for a fun-filled class followed by a sampling of Moroccan dishes. All proceeds will benefit the Martha Best/Martine Meyer Scholarship Fund at UW-Milwaukee.
Coquette Cafe, 316 N. Milwaukee Street
$100 per person ($50 tax deductible per person)
Space is limited!
Information: Christina M. Makal, Development Director, College of Letters & Science (414) 229-4963.
E-mail: cmmakal@uwm.edu
Bon appétit and à bientôt,
Link to a great story! http://www.jsonline.com/features/food/42201032.html
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In answer to Victoria, a frequent visitor to this blog, I thought I would share the recipe she requested with all of you.
Hello Victoria:
The last time we corresponded, you were living in Agadir, in the south of Morocco. I hope you have not been affected by the catastrophic downpours that have plagued the north of the country. Like Southern California, Morocco is almost always in state of drought. Buckets of rain falling all at once create havoc!
Here is the recipe for mulhalbiya you requested. It is excerpted from my book,The Vegetarian Table: North Africa. I know mangos grow around Agadir. I have purchased them at the market in Casablanca. They are sweet, juicy, and delicious. Just paint mango slices (or fig halves) with a little honey and grill them over the coals of a canoon (charcoal brazier)
Mulhalbiya
Serves 6
Mulhalbiya is an eggless “custard” flavored with ma’ ward, orange blossom water, and served it in a wide, shallow bowl, so everyone can dip into the communal dish with a spoon. As a variation, I present grilled figs or mangos in a pool of sauce, and I garnish the plate with candied almonds.
2 ½ cups milk
2 tablespoons sugar
1 cinnamon stick
2 tablespoons cornstarch
2 tablespoons orange flower water
1/2 cup honey
1 tablespoon lemon juice
Ground cinnamon for garnish
6 mint leaves for garnish
In a medium saucepan over medium heat, bring 2 cups milk, sugar, and cinnamon stick to a simmer.
In a small bowl, whisk remaining milk with cornstarch. Add to the simmering milk, along with orange flower water. Cook, stirring, until you obtain the consistency of a light custard. Pour into a shallow bowl. Serve at room temperature.
From The Vegetarian Table: North Africa by Kitty Morse.
Enjoy!
Kitty
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This is a family favorite:
Give your holiday bird a Moroccan twist!
Baste your turkey inside and out with preserved lemon pulp. The salty tang of preserved lemons adds a mouth-watering dimension to a celebratory roast, whether turkey, lamb, beef, or chicken. Placing a layer of diced vegetables (carrots, celery, onion) on the bottom of the pan will add flavor to the pan juices and yield an extra side dish! Happy cooking!
Kitty
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