Preserved Lemons:

 My favorite condiment is making waves in classy kitchens: From Top Chef to Food TV stars, and fans on Facebook, preserved lemons are in.  Drop by my new Facebook page, Kitty Morse Moroccan Cuisine, and start a discussion! I would love to hear how YOU use preserved lemons.

 http://www.facebook.com/pages/Kitty-Morse-Moroccan-Cuisine/115440281841373?ref=sgm

         Incroyable! Our Southern California summer has turned out to be a strange one. Only yesterday did I sample the first vine-ripened heirloom tomatoes my friend Andrea grows on her organic farm/B and B (www.BlueHeronfarmBandB.com.) There was never quite enough sun for them to ripen earlier.

         But I digress.

         My last post told about a wonderful road trip to Ashland OR. A word of caution to anyone in CA: We initially decided to rent a car, and did so through Enterprise Rent-a-Car. I made the reservation over the phone, and everything went well until we presented ourselves at the company’s front desk to pick up our vehicle.

         We were bantering back and forth with the agent, when he asked:

         “What’s your destination?”

         We answered innocently that we were heading to Ashland for 2 days, and would make our way down the California coast soon after.

         “Then I need to add a fee of $10 a day if you cross the state line into Oregon,” was his reply.

         My husband and I were shocked since I had read nothing of this on their website, nor had I heard anything to that effect from the agent who confirmed my reservation over the phone. Renting the car would have added about $100 to the price of the rental, something we were NOT prepared to do, feeling like victims of a bait and switch. Off we went to Oregon in our own car. Later, a call to Enterprise headquarters confirmed this was company policy (though you can take a rental from California into Arizona and Nevada). Go figure.

         One of the purposes of our trip was to drop off copies of A Biblical Feast in independent bookstores along the way. Though this was certainly labor intensive, it was wonderful to meet store owners and managers acting as determined Davids against the Goliaths of the publishing world–from Chaucer’s Books in Santa Barbara .

To Avid Reader (www. avidreaderbooks.com) in Sacramento, to Lyons Books (www.lyonsbooks.com) in Chico, Book inc. (www.booksinc.net) in and around San Francisco, Terra Firma (www.terrafirmahome.com) in Jacksonville (OR), Book Passage (www.bookpassage.com) in Corte Madera, and Not of This World (www.notofthisworldbookstore.com) in Santa Rosa. You can peruse the complete list of stores and California Missions like Santa Ines, on my Biblical Feast page. 

Thank you one and all for taking me in and placing my “independent” book on your shelves.

         Foodgal.com’s Carolyn Jung (whose address is on my blogroll) has just been profiled in a book titled Cooking for Geeks. She included my recipe for preserved lemons, and wrote about it on her blog. Her article on attending one of my classes and learning how to make preserved lemons is on my preserved lemon page. You’ll love her sense of humor!

         Linked In introduced me to Deena Montillo, of Montillo Italian Foods (www.vinocotto.us). I was particularly interested in her product, Vino Cotto (“cooked wine”), which is similar to the biblical ingredient I call “grape syrup” in A Biblical Feast (I also give the recipe.) The Montillos make theirs following a family recipe from Calabria, Italy. My husband loved vino cotto mixed in with his oatmeal!

         Another chocoholic friend maintains the blog: http://DivineFudge.blogspot.comhttp://divinefudge.blogspot.com/

 Look at what I found at the Vista Farmer’s Market! Can you guess what they are?

          Have a flavorful end of summer! Keep in touch!

I’d love to meet you!

Drop by Le Creuset’s company store in Camarillo (CA) on Saturday, August 28th. I’ll be holding a cooking demonstration and book signing. And I will show you how to make REAL Moroccan preserved lemons.

Saturday, August 28

2-4PM

540 E Ventura Blvd., Suite 1356

Camarillo, CA 93010 (on the way to Ventura and Santa Barbara)

Phone: (805) 482-2403

July 2010:

 Saturday, July 31, 2010 11AM to 1PM at Earth Song Books and Gifts, a lovely store in the heart of old Del Mar (CA). I will sign copies of A Biblical Feast and Cooking at the Kasbah: Recipes from my Moroccan Kitchen. Drop in for a chat and a taste! Earth Song 1440 Camino del Mar Del Mar, CA 92014 (858) 755-4254 EARTHSONGBOOKS@YAHOO.COM

I LOVE car trips. It’s so easy to forget, on a day-to-day basis, what awe-inspiring vistas this state has to offer. There are 21 California missions between San Diego and Sonoma. These national treasures are a sight to behold, resplendent as when it was built, and lovingly maintained. Four in particular remain etched in memory: Santa Barbara’s set like a queen atop her hilltop “throne”, and hosting hundreds, if not thousands of enthusiastic visitors from round the globe every day; Mission Santa Ines, more subdued, but just as striking, on the outskirts of Sweden-inspired Solvang. Linger a while in the gift store, and Marushka, the friendly manager, will answer any question regarding the artifacts inside the mission’s lovely museum; and imposing Mission San Luis Obispo partially hidden behind a leafy quadrangle of trees. My favorite, I have to admit, was secluded Mission San Antonio de Padua in Jolon, built in 1771, now on the western edge of Fort Hunter Liggett Military reservation about 20 miles off Highway 101. Aptly named “The Mission that Time Forgot” Santa Ines is still very much an active mission, with its restored buildings, a cloister, and church built in 1771 in the shadow of the Santa Lucia Mountains.

We drove along many of the roads I had traveled when researching The California Farm Cookbook (to be continued),

A Biblical Feast is prominently featured in the Spring issue, at www.ediblesandiego.com.

Enjoy,

Kitty

Andrea Peterson’s Sheepherder Pie

Serves 4 to 6

    We can let Andrea Peterson, of Peterson Specialty Produce, wax poetic about her organic raspberries, twenty varieties of baby lettuce, and especially, her super sweet sugar-snap peas. For over 20 years, her produce has garnered accolades from patrons as far away as New York and Canada. Her guests are the ones who sing the praises of her Blue Heron Farm Bed and Breakfast nestled in a remote corner of Morro Hills, on the southern edge of Camp Pendleton (CA) (http://www.blueheronfarmbandb.com). 

    This winter, the rains fed a cornucopia of organic vegetables, many of which fill the edible container that Andrea sometimes assembles for breakfast on the deck.

1 shepherd’s loaf, hollowed out to 1" thickness

1/4 cup olive oil

1 onion, thinly sliced

2 garlic cloves, minced

2 small potatoes, peeled and diced

1/2 cup carrots, thinly sliced

1/2 cup celery, thinly sliced

4 ounces sliced mushrooms

4 ounces cooked green beans, chopped

1/4 cup minced parsley

1 cup turkey or chicken gravy

1/2 cup white wine (optional)

1 to 2 cups leftover poultry, beef or ham, cubed (optional)

Salt and pepper to taste

 Preheat oven to 325 degrees F. 

     Hollow shepherd’s loaf to within 1-inch of crust.  Trim underside of "cap" and set aside. 

     In large frying pan, heat olive oil over medium heat. Cook onions until wilted. Add garlic, potatoes and carrots. Cook until potatoes are barely tender. Add remaining ingredients. Cover and cook over low heat, until tender. Remove from heat, and cool a few minutes. 

     Place hollowed loaf on ungreased baking sheet. Fill to capacity with vegetable mixture.  Replace "cap." Bake in preheated oven for 20 to 25 minutes or until hot, taking care the crust doesn’t turn too crispy. Serve immediately.

 Adapted from The California Farm Cookbook, by Kitty Morse (Pelican Publishing). 

CSA (Community Support Agriculture), or "subscription farming" has arrived on the outskirts of Rabat. Many well-to-do Moroccans, as well as the large expat community, are opting to share in the cost of production to ensure a regular supply of organically grown fruits and vegetables.

 http://www.globalpost.com/video/commerce/100204/morocco-organic-food is an interesting video on the start of a CSA movement in a developing country

Watch for my article on CSA’s in San Diego County in the summer issue of Edible San Diego magazine.

More later. . . 

I usually don’t recommend accommodations (simply because there are so many new hotels and B and Bs that I haven’t visited).  Riad Al Manar, however, is located a few miles from our home in Azemmour, and it is lovely, if you want to get away from it all. This riad, in reality this beautifully decorated, and spacious villa set in the midst of a park like garden, is located just outside the resort of El Jadida, about 50 minutes south of Casablanca. You will need a car. Getting there might be a bit of a challenge, so be sure to  reserve ahead. 

http://dar-al-manar.com

contact@dar-al-manar.com

Time: 1-3PM

Information:

e-mail: lecreuset37@lecreuset.com

(760)931-6868

Make a day of it! 

Join me for a book signing and a cooking demonstration followed by a tasting at the Le Creuset Company Store located in the beautiful Carlsbad Company Stores mall in Carlsbad, CA, a stone’s throw from Legoland and the famous Carlsbad Flower Fields. Browse around Le Creuset’s colorful merchandise while sampling a tagine and other Moroccan specialties. Or just drop by and  chat! 

A bientot!

          Grazing around my Garden

Abundant winter rains did much to send my orange, lemon, and blood orange trees into a “bloomin’ ” frenzy. Let’s hope this is an indication of next year’s harvest.

I was tempted to pick the seven pounds of fresh orange blossoms necessary to concoct the exquisitely scented orange blossom jam that Morocco’s Sephardic cooks prepare in time for La Mimouna, the celebration held on the last evening of Passover. (The recipe appears in The Scent of Orange Blossoms: Sephardic Cuisine from Morocco, now out of print.) I decided against making jam when I realized that my refrigerator already holds two dozen jars of blood orange jelly. So I’ll just inhale the citrus blossoms’ aroma and wait for the next batch of fruit.           

At the same time, a sunny patch of backyard is slowly being colonized by Society garlic (Tulbaghia violacea). Unlike orange blossoms, theirs isn’t a scent that intoxicates. Rather, the star shaped flower smells and tastes like fresh garlic. I love to toss a few mauve blossoms in a salad, or sprinkle them over a bowl of soup.  

My rosemary bush is also coming out of the winter doldrums. I have been known to hug my rosemary just for the pleasure of it! And I encourage our dog to look for lizards among its lower limbs, so I can run my hand through her rosemary-scented coat! Rosemary’s blossoms (Rosmarinus officinalis) are delightful edibles: The sky-blue blossoms have a more delicate flavor than the plant’s slender leaves.           

Just budding is my Lemon Verbena (Aloysia triphylla syn. Lippia citriodora), for making my favorite herb tea. An infusion of luisa, as lemon verbena is called in Arabic, is said to act as a soporific if taken before bedtime.              

Blossoms of calendula, cilantro, and lavender will hold me over until summer, when I can graze on plethora of edible flowers, from basil and arugula, to roses, begonias, and borage.            

If you happen to frequent the farmer’s market in Vista (CA) on Saturday mornings, stop by my friend Suilin Robinson’s stand, a lovely and knowledgeable grower who grows a variety of edible flowers.            

Here is recipe to get you started on cooking with edible flowers. A list of common edible flowers follows the recipe.

 Garden Salad with Warm Goat Cheese and Society Garlic Flowers

(courtesy of Andrea Peterson of Peterson Specialty Produce)

serves 4

4 cups baby greens, washed and dried

1/2 cup olive oil

2 tablespoons rice vinegar

1 tablespoon water

2 teaspoons sugar

Salt and pepper to taste

1 cup mixed flowers:  calendula petals, or viola, borage, chive, or arugula blossoms

1/2 cup chopped prunes

1/2 cup pine nuts

1  8-ounce log goat cheese

1/2 cup plain bread crumbs

1/4 cup Society Garlic flowers

                        In a small bowl, whisk together olive oil, vinegar or lemon juice, water, sugar, salt, and pepper. 

            Combine baby greens and edible flowers in a large bowl. Toss greens lightly with dressing.  Mound equal amounts on four salad plates.  Top with prunes and pine nuts.  Refrigerate.

            Preheat oven to 450°F.  Slice goat cheese into 4 equal parts.  Lightly brush each slice on both sides with olive oil and dredge with breadcrumbs.  Place on a non-stick baking sheet, and bake 5 minutes, until just softened.  While still warm, place cheese on the prepared greens and garnish with garlic flowers.

From Edible Flowers: A Kitchen Companion by Kitty Morse. (Ten Speed Press, 1994)

NOTE: MY BOOK IS OUT OF PRINT, THOUGH I HAVE A HANDFUL IN MY POSSESSION. IF YOU WOULD LIKE TO ORDER A SIGNED COPY for Easter or for Mother’s Day, SEND ME AN E-MAIL at kitty@kittymorse.com

Only edible flowers grown without pesticides are suitable for eating, and even then, should only be consumed in moderate amounts. When in doubt, consult a horticultural specialist, a specialized nursery or an encyclopedia of edible plants.  

            Arugula  (Eruca sativa.)  Also roquette or rocket.  Add mustardy tasting leaf to salad mixes. Use milder-flavored blossoms as garnish.

            Basil (Ocimum basilicum):  Exists in dozens of varieties.  Sprinkle blend with soups, egg dishes or pasta.

            Begonia (Begonia cultivars):  Delicate crunchy petals have pronounced citrusy flavor.  Use as garnish, in tea sandwiches, or in salad mix.

             Borage (Borago officinalis):  Blossoms have cool, cucumber taste.  Candy or use as garnish. 

            Calendula (Calendula officinalis) a.k.a. pot marigold, known for centuries for its medicinal properties. Petals add a yellow tint to soups, spreads or scrambled eggs.

            Carnation: (Dianthus caryophyllus). Steep in wine, candy, or use as cake decoration.  Remove petals from calyx and snip off bitter white base before using. 

            Dandelion (Taraxacum officinale). Member of Daisy family, good raw or steamed. Also distilled into wine.

            A favorite of mine! Day-lily (Hemerocallis).  Raw petals have distinct crispiness.  Pickle or stir-fry fresh buds.  In China, dried buds called "golden needles" are used to flavor soups and stews.

            Dianthus:  Miniature member of carnation family with light nutmeg scent.  Petals add color to salads or aspics.

            Dill (Anethum graveolens.) Use herb and fresh blossoms to season hot or cold soups, seafood, dressings or dips.  Seeds reserved mainly for pickling or baking.

            Lavender, English (Lavandula officinalis.)  Picked at their prime and stripped from stems, diminutive blooms add a mysterious scent to custards, flans, or sorbets.  Dried lavender blossoms enter into perfumes and pot pourris.

            Nasturtium (Tropaeolum majus):  From brilliant yellow to orange in color, nasturtiums rank among most common edible flowers. Leaves add peppery tang to salads, and pickled seed pods are less expensvive substitute for capers.

            Rose (Rosa species):  Petals used in syrups and jellies, perfumed butters and sweet spreads.  Candy miniature roses whole, or use to decorate elegant  desserts. Large petals often candied individually.

            Rosemary (Rosmarnus officinalis):  Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes.  Use with meats, seafoods, sorbets or dressings.

             Safflower (Carthamus tinctorius) also called Mexican saffron:  Dried flowers often passed off as "real" Spanish saffron (but lack characteristic saffron aroma.) Used as a natural dye and food coloring, and to make cooking oil.

            Zucchini (Cucurbitaceae):  Individual flowers stuffed or deep-fried.  Left whole, blossoms are lovely additions to frittatas or quiches.

             ENJOY!

Suilin Robinson and her husband Whitney, owners of Whole Earth Acre Nursery in Vista, CA, are experts in edible flowers. E-mail Lothse@att.net if you have questions.