Kitty Morse

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 […]

[Read more →]

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 […]

[Read more →]

Serves 6
A vegetarian version of the Moroccan national dish. Meat eaters will add lamb, beef, or chicken. Use any seasonal vegetable or root vegetables. In Casablanca, Couscous Beidaoui includes at least seven different kinds.
1  1/3 cups chicken broth
3 tablespoons olive oil
6 threads Spanish saffron, crushed
1 cup couscous
1/2 cup frozen baby lima beans
1 small onion, […]

[Read more →]

Serves 4
This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.
2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted […]

[Read more →]

Serves 4
30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
2 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into […]

[Read more →]