In answer to the e-Newsletter I sent out at the beginning of February, I received this lovely letter from Danielle Avidan, a follower of this website. She was kind enough to contribute this recipe. She writes: “My grandmother used a heavy earthenware...
North African
Mulhalbiya
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...
Preserved Lemon Lovers, read on!
I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make...
Preserved limes?
Hello preserved lemons aficionados: I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes. It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around...
Bay Area Impressions
I wanted to share the interesting experience I had on my way to the airport for my Bay Area appearances at Le Creuset stores, last Saturday at 5:45 AM—my shuttle was a no-show. Panicked, I called the company several times: they did finally send a driver...
Couscous with Seasonal Vegetables
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 broth3...
Carrots with paprika and Capers
Serves 6 This is only one of the wide assortment of salads--think of them as Moroccan-style tapas-that open up a meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature. 2 tablespoons olive oil1 teaspoon sweet...
Garbanzo Bean and Squash Soup
Serves 4 This nutritious soup is full of healthful ingredients. Cooks in Morocco can purchase soaked beans at the market or from street vendors, then must cook the beans before using them. You can do the same if you purchase dry beans. I opt for the...
Kitty’s Roasted Pepper, Tomato, and Salted Lemon Relish
Serves 6 Preserved lemons and tomatoes are an addictive combination! This is a daily stand-by in my household throughout the tomato season. I usually I roast my own red bell peppers , but there are a number of commercial roasted red peppers on the markets. 2 red bell...
Tagine of Fresh Vegetables
Serves 4 This gets its zing from lemon juice and preserved lemons. You can use any root vegetable. 2 tablespoons olive oil2 medium onions, sliced1/4 parsley leaves1 cup vegetable or chicken broth1 teaspoon paprika2 teaspoons fresh lemon juice1 1/2 pounds small...