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...
Vegetarian
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...
Kitty’s Eggplant Tagine
Serves 4 I love eggplant's versatility. It is one of the most widely used vegetables in the Mediterranean. It is often a substitute for meat. You can fry it, grill it (I often broil eggplant slices and freeze them. They don't loose their consistency when thawed) or...