A quick recipe for a summer dinner! Tunisian Egg Briks Briks are deep-fried filo turnovers, very popular in Morocco. Now that I have the time, and that Edible Flowers: a Kitchen Companion is at the publisher's (December 2014 pub date!), I am rediscovering my...
Main Courses
Blue Heron Farm Bed and Breakfast
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...
Kitty’s Cooking tips
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...
Wild Rice Irene
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...
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...
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...
Tagine of Fish and Seasonal Vegetables
Serves 4 30 sprigs flat leaf parsley, finely chopped20 sprigs cilantro, finely chopped3 garlic cloves, minced1 teaspoon turmeric2 teaspoons sweet paprika1 1/2 teaspoons ground cumin1/4 cup freshly-squeezed lemon juice4 thick slices (4 to 6-ounces each) white fish,...