Monthly Archives: March 2008

Welcome! Bienvenue! Marhaba!

to COOKING AT THE KASBAH!

 

Kitty Morse

After navigating around the same web site www.kittymorse.com for over 10 years, I felt it was time to give it a facelift! Please take the time to explore it. Send me a message. I promise to answer you, and to update my blog regularly! Click on the RSS Feed button in the upper right hand corner to receive my messages automatically.

I am very excited to relate that my book, Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books) has gone into its third printing. Indeed, it is starred as a best selling cookbook in Chronicle’s Spring 2008 catalog. Since four other books of mine have gone out of print (though you can still purchase new or used copies on Amazon.com and other booksellers’ sites) it does my heart good to see that this book is still available! Click on individual book pages to find out more.

Over the years, I have had numerous requests for help in demystifying Moroccan cuisine and in helping plan trips to Morocco. I would be glad to share my expertise.

Throwing a diffa, a banquet or a party with a Moroccan theme? Talk to me!

Plan a party worthy of the 1001 Nights! Your guests will talk about this memorable event for years!

With a little advance planning, organizing a Moroccan tribal banquet is less time consuming than you think. I started my food career as a caterer specializing in Moroccan diffas, and I would love to share my know-how with you, from planning your menu to obtaining ideas for invitations or how to set up YOUR indoor Bedouin tent!  E-mail me for details and pick my brain!

Planning a trip to Morocco? I can help you!

Yes, despite my “anglo” sounding name, I am REALLY a former Casablancaise—a casaweeyia-in local parlance. Casablanca is my hometown. Though I have lived in the United States most of my adult life, I maintain close personal ties to Morocco. After 23 years, I have placed my annual gastronomic expedition to Morocco on hold.

Would you like an insider’s unbiased opinion planning your itinerary or regarding your land arrangements in Morocco? I will also send you an updated version of the personalized handout I wrote specifically for the hundreds of passengers who took my tours! I am NOT a travel agent nor do I represent anyone in Morocco. E-mail me for more information.

 

A Biblical Feast: Ancient Mediterranean Flavors for Today’s Kitchen

 

A menu featuring biblical ingredients is both an educational and  gastronomic experience! And it makes a great fundraiser for any church or temple! My book, A Biblical Feast: Ancient Mediterranean Foodstuffs for the Contemporary Table, features over 50 recipes based upon the 84 foodstuffs mentioned in the Old and New testaments is now out of print. Now, you can download the book, updated  with my husband’s gorgeous food photography.

Please explore these pages, and tell me what you think. Try the recipes and give me feedback! Visit my “Friends” sites.

Tell your friends about my blog and come visit me again!

Register here to receive updates on my appearances and cooking demonstrations.

Kitty’s classes, book signings and cooking demonstrations

Want to receive a free cookbook? Click here to see what you need to do!

Kitty lifts the lid on tagines!

Dear friends and fans of Moroccan cuisine:

 September 2008

I will be at Le Creuset stores in the San Francisco Bay area on September 20 and 21, 2008 for book signings and cooking demonstrations using Le Creuset’s tagine pot and their other terrific cookware. Drop in and say Hello!

 Saturday, September 20, 2008:

Olympic Place, Walnut Creek: 12 Noon

(925) 932-1186

and

Saturday, September 20, 2008:  4PM 

Vacaville Premium Outlets, 111 Nut Tree Road, Suite B Vacaville.

(707) 453-0620.

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Sunday, September 21, 2008: 1PM 

Gilroy Premium Outlets, 8225 Arroyo Circle, Space #24, Gilroy:

(408) 848-6619

 Hope to see you at one of the stores….

Reminder: Don’t forget to click on the RSS Feed button in the upper right hand corner of the page if you’d like to be informed as soon as I post a new message.  



 

Reminder: If you haven’t visited my updated website,  www.kittymorse.com, and registered to win a cookbook, now is your chance. Don’t forget to click on the RSS Feed button in the upper right hand corner of the page if you’d like to be informed as soon as I post a new message.  

 

 

 

 

April 5th, 2008: Noon to 2PM. Le Creuset


Lift the lid on the elegant Le Creuset cast iron and enamel tagine pot. Join Kitty for a cooking demonstration/booksigning of Cooking at the Kasbah: Recipes from my Moroccan Kitchen, at the Le Creuset Company Store, in the Carlsbad Company Stores Mall, Carlsbad, CA. Call (760)931-6868 for more information.

 


 

Sephardic celebrations

 

Stay tuned for a menu to celebrate Yum Kippur.

 

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La Mimouna, a celebration unique to Morocco’s Jews,  is held on the last evening of Passover, after the first stars appear in the sky. Local tradition dictates that Jewish families entertain their Moslem friends, and exchange symbolic gifts of food. This traditional menu is exerpted from  The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Ten Speed Press) and co-authored with my friend Danielle Mamane, a resident of Fez.

 RIMG0355.JPG

  • Couscous de la Mimouna: Couscous with Onion and Raisin Confit
  • Roast chicken with chermoula spices and root vegetables
  • Dates filled with almond paste
  • Almond and walnut Macaroons
  • and of course, FRESH Mint tea

Wild Rice Irene

For The California Farm Cookbook (Pelican Publishing 1994) (link to Amazon.com), I travelled the length and breadth of California, searching out family farmers, and recording their stories. I also solicited their favorite recipes for the fruits and vegetables they grew, the cheese they produced, and the beef or chickens they raised. This is one of them.

This is  a great dish to take on a picnic. The secret to obtaining tender wild rice is to soak it overnight (the way they do in Minnesota!), and then cook it until the grains pop open.

4 cups chicken broth
1 cup wild rice, soaked overnight and drained
1 3/4 cups bulgur wheat
1 cup raisins
1 bunch scallions, white part only, thinly sliced
1/2 cup chopped Italian parsley
1/2 cup chopped fresh mint leaves
Grated zest of two oranges
3 tablespoons olive oil
2 tablespoons fresh orange juice
Freshly ground black pepper to taste
Salt to taste
1 cup pecan bits or sliced almonds, toasted

In medium saucepan, bring chicken broth to a boil.  Stir in wild rice. Return to a boil. Cover and lower heat to simmer. Cook, 40 to 45 minutes or until rice grain "pops" open. Drain, and transfer to a large bowl. Set aside.
While rice is cooking, bring 2 1/4 cups water to a boil. Add bulgur wheat. Cover and lower heat to simmer. Cook until tender, about 15 minutes.  Drain.  Let bulgur cool, and combine with the rice.  Add all remaining ingredients. Serve at room temperature or chilled.

From The California Farm Cookbook (Pelican Publishing, 1994)

 

Gale’s Lemon Squares

Makes about 16 squares

From the California Farm Cookbook (Pelican Publishing 1994) (link to Amazon.com), I travelled the length and breadth of California, searching out family farmers, and recording their stories. I also solicited their favorite recipes for the fruits and vegetables they grew. 

Gale and George Cunningham’s orchard is nestled deep in the heart of De Luz Canyon in the northern hills of San Diego County. These squares I make over and over!

Crust:

1/2 cup butter at room temperature
1/4/ cup powdered sugar
1 cup flour
1/2 cup chopped pecans
 
Topping:

1 cup sugar
2 eggs, lightly beaten
1/2 tsp. baking powder
2 tbsp. lemon juice (preferably Meyer lemon)
1 tsp. grated lemon peel
1/8 tsp. salt
1tbsp. flour
Powdered sugar for decoration

Preheat oven to 350 degrees.

Crust: Mix crust ingredients. With fingertips, pat mixture evenly on bottom of 9×9-inch baking pan.  Bake 15 minutes, remove from oven, and let cool.

Topping: Cream sugar and eggs until mixture forms thin ribbon. Add in remaining ingredients.  Pour topping over cooled crust, and return to oven for about 20 minutes, being careful not to over bake.  Remove from oven, and run knife around edges of pan. Cool, cut into squares, and sprinkle with sifted powdered sugar.