Monthly Archives: November 2015

Le Creuset’s stainless steel 3 1/5quart casserole

. . . which I will call a cocotte basse. I am so excited to be able to use this LIGHT and fabulous 3-ply stainless steel cocotte . I LOVE Le Creuset cookware, but some days I need help lifting the cast iron enamel cookware off the stove. Very thoughtful of them to think of aging boomers like me, with neck and back issues like me. This cocotte is the ideal size for 4.

https://www.lecreuset.ch/3-ply-plus-cocotte-basse#descrip

I couldn’t find the description for the cocotte on a US site for Le  Creuset, so here it is in French. Insert the link on your browser. I don’t know why it doesn’t show up on my page. Sorry.

I can tell you that it came from a Le Creuset Outlet store in Carlsbad, CA. It is a gorgeous piece of cookware.

NO,  I AM NOT PAID TO SAY THAT!

 

San Diego Living Show, Channel 6, NOV. 2015

This link to San Diego’s Channel 6, the CW, San Diego Living should be accessible until December 2015, I hope.

It was great fun on sandiego6.com

Monday, November 9, 2015

San Diego Living, 9AM

Mint Tea and Minarets

http://www.sandiego6.com/san-diego-living

Please insert the link in your browser if you can’t access it here.

It is worth it! Heather, from Channel 6, was a most gracious host. We had fun!

 

Recipes from San Diego Living, SD Channel 6, Nov. 9th, 2015 TV appearance

November 9, 2015

 

From Mint Tea and Minarets: a Banquet of Moroccan Memories

(La Caravane, 2013)

Egg Tagine with Olives

Serves 4

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

8 eggs

1 tablespoon chopped cilantro

2 teaspoons ground cumin

1 tablespoon mashed preserved lemon pulp (optional)

Freshly ground pepper

Fresh cilantro leaves for garnish

BAGUETTE slices, for serving

 

In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.

In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.


 From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)

now in its  tenth printing

Cassolita

Moroccan Squash with Caramelized Onions

(serves 4)

 

1 lb Mediterranean pumpkin or butternut squash

2 large onions, thinly sliced

1/4 C olive oil

2 tsp ground cinnamon

2 T sugar

Salt and pepper to taste

1/2 C raisins, plumped in warm water and drained

1/4 C slivered almonds, toasted

 

Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.

 

Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.

Extra! Kasbah Chronicles, November 2015

Rain! Sun! Santa Anas in November! Ocean water at 70 degrees, also  in November? El Nino is really rearing its head! All I can say at this moment, is that I still do a little rain dance when water actually FALLS FROM THE SKY! My sweet Scottie, Olive, now 12 years old, doesn’t quite understand the phenomenon, and hates to get her paws wet. So much for a dog whose ancestors ran around the Moors.

But enough weatherspeak. I need to let you know about my upcoming classes and appearances.

KITTY ON SAN DIEGO TV! If you are channel surfing on Monday, November 9th, click on CHANNEL 6, San Diego’s CW: I will be preparing dishes with a Moroccan touch on San Diego Living between 9 and 10AM. The program might be live streamed, and will be available for viewing 30 minutes after the show ends.

If you would like to request the recipes from the show, send me an email at info@mintteaandminarets.com.

I am participating in other special events this month:

November 14, 2015. 1-3PM

Demonstration and Book Signing

Le Creuset Company Store

5600 Paseo del Norte

Carlsbad CA 92008

Lecreuset37@lecreuset.com

(760)931-6868

TUESDAY, November 17, 2015. 7PM

Easy Side Dishes for Thanksgiving

(classes limited to 12 and fill up quickly!)

The Spice Way

260-B N El Camino real

Encinitas, CA

(760) 634-9709

www.thespiceway.com

email: dkdspices@gmail.com

 

November 21, 2015. 7-11PM

VERY SPECIAL EVENT in Los Angeles:

Kan Ya Ma Kan 2015 (Once Upon a Time)

A Traditional Sephardic menu (Kitty’s recipes) prepared by chef David Thorne, followed by a concert of Andalusian music. Book signing too!

Last year’s event sold out!

Contact:  clockshop.org

2806 Clearwater St

Los Angeles, CA 90039 (aka Frogtown)

email: info@clockshop.org

t: 323.522.6014

Tickets sell out early!

“. . .  three weekends celebrating food, music and culture of the non-Ashkenazi Jewish diaspora. Last year we focused on Syria, Iraq and Tunisia and North Africa. This year we are focusing on Iran, Morocco and Spain. Clockshop is a multifaceted arts organization that works at the intersection of cultural production, politics, and urban space. We produce projects by contemporary visual and performing artists and program events, screenings, and conversations. We are especially interested in bringing people together to share in the strange particularities of our hometown, Los Angeles, and in the global creative practices and politics that influence us.”

The event is being held in an area of LA I had never heard of called FROGTOWN:

Notes the LA Times: “The tiny, 8,800-person community known colloquially as Frogtown suddenly is impossible to ignore. (Its official name, Elysian Valley, is rarely used.) Artists Shepard Fairey, Mark Grohjahn and Thomas Houseago recently opened studios there. Nomad Art Compound, a sort of hybrid print shop/commune, has established itself as one of the weirdest and coolest venues in L.A. Frogtown’s annual arts festival, the Frogtown Art Walk. . .”

STILL MAKING ITS WAY HERE  ON A SLOW BOAT FROM CHINA:
EDIBLE FLOWERS: A KITCHEN COMPANION On a slow boat from CHINA, should be here by the end of November. If you want to order ahead:

I will ship signed copies in the US until December 18th, 2015, so you can have them in time for the holidays. I will happily bundle multiple copies. You can pay me via Paypal or by check. I can take credit cards over the phone (I am learning to use my new SQUARE on my iPhone.) For International shipping, please send me a note.

Happy Thanksgiving!

Make your stuffing with couscous

Recipe in Mint Tea and Minarets!!