Tag Archives: My Moroccan Preserved Lemons: a family recipe

The Kasbah Chronicles: October November 2020

These seals at Oceanside Harbor have the right idea: Wake me up when COVID is over…

MUSINGS

The Kasbah Chronicles

Les Chroniques de la Kasbah

In English and en français

Musings

Notes on my next cookbook

A new twist on a Moroccan classic

Links of interest

News of Morocco and beyond

Improve your spoken French!

Moroccan items for sale

Musings:

In this, the ninth month of the COVID pandemic, I am at a loss for words. I cannot complain, since our Vista Kasbah is the best place for me to be sequestered—but boy, am I getting itchy feet. Yet, the idea of getting on an airplane still does not appeal to me.

Actually, the pandemic has served an exciting purpose: I have been hard at work on my next book, Bitter Sweet: legacy from my Alsatian ancestors (working title). Beautiful food photography included too!

I received an email blast from the High Atlas Foundation, a most worthy NGO in Morocco :

https://mailchi.mp/highatlasfoundation/article-reviving-a-monastery-for-community-development?e=4GUbJ49kBE. Unpublished article on Tioumliline by Lamia Radi, Rabat, Morocco.

Toumliline remains a magical name in my mind. Toum as we all called it, was a refuge for Catholic nuns in the Middle Atlas Mountains. It was a popular destination and Catholic retreat for many of my Catholic friends, especially at Easter:

“On part a Toum….” they would announce… each year.

Those among you who accompanied me to Morocco will remember the longest day of the trip as we crossed the Atlas Mountains from Fez to the oasis of Tinehrir. Half way up, Tioum hides among the forest of cedar trees not far from the snow slopes of the Mishliffen. Macaques on the way to Toum…

The very first avocado from our very own tree..

 

Let’s head to the kitchen

 new twist on egg tagine with lox

Morocco meets Brooklyn

(variations in Cooking at the Kasbah, The Vegetarian Table: North Africa and Mint Tea and Minarets.)

do you get the idea I love this egg dish?!!

Egg Tagine with Olives and lox

Serves 4

Make the tomato chermoula sauce ahead of time:

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar (optional)

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

¼ cup minced cilantro

In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until golden, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Add cilantro.

Adapted from Mint Tea and  Minarets: a banquet of Moroccan memories.

For ONE person:

One egg, beaten

1 or 2 slices of lox, diced

Pour the egg in a small oiled skillet. Swirl around as for an omelet. Salt and pepper to taste. Top with 2 tablespoons of the chermoula, and diced salmon.

Copyright Kitty Morse 2020

More: The French are crazy about “crumbles” savory or sweet. Who knew that “crumbles” (and biscuits d’Halloween) would make such an impact?

Crumble de courgettes  au Parmesan

Serves 4

  • 4 T olive oil
  • 4 medium zucchini, peeled and sliced very thin
  • 4 T flour
  • 2 T bread crumbs (or almond meal)
  • 1 cup grated parmesan
  • Ground pepper to taste
  • 4 T butter, softened
  • 4 slices of ham or prosciutto (optional), cut into ribbons

Preheat oven to 400 degrees F.

Bring the oil to medium heat in a pan or skillet. Saute the zucchini slices until soft. Drain and set aside.

For the crumble, combine the flour, bread crumbs, parmesan, and salt. Add the softened butter and mix with your fingertips. Alternate layers of zucchini, and ham (if using) in a medium baking dish. Top with the crumble mixture and bake for 20 to 25 minutes.

My friend Stephenie Coug

hlin, owner of Seabreeze Farm in Del Mar (CA) a mere 2 or 3 miles from the ocean, grows and delivers her own GORGEOUS produce. Heck her out!

https://csa.farmigo.com/store/seabreezed

News of Morocco, France, and beyond:

Casablanca is undergoing a renewal, and hopefully a getting a good coat of paint. We lived on Avenue Hassan II, across from the park, one the city’s main arteries. This is what our building looked like in the earl 1920s…a beautiful Moorish art deco structure. it needs a new coat of paint in this century. Local casablancais have finally realized what an architectural treasure they have in downtown Casablanca..

https://aujourdhui.ma/culture/un-programme-de-mise-a-niveau-du-centre-ville-historique-de-casablanca-voit-le-jourIl+s’articule+autour+de+quatre+projets+Dans+le+cadre+du+plan+de+sauvegarde+et+de+valorisation+du+patrimoine+de+Casablanca,+la+Société+de+développement+local+Cas :

MOROCCAN ITEMS FOR SALE:
PLEASE VIEW DEDICATED PAGE ON THIS WEBSITE

Bellows, camel leather, copper and wood. ABout 48 years old.. Works fine.

 

All these will appear on my dedicated page.

These lithographs were produced by he same printer who printed my first book, Come with me to the Kasbah. Printer and publishing house are long gone

I am asking USD70 a piece. Shipped in a tube. About 23.5 by 15. 5 inches.

,

ANCHORAGE Here I Come! Sept. 23-30, 2016

I am getting excited! My book tour to Alaska is merely 2 weeks away. If you happen to read this post, and if you know people in Anchorage, please feel free to share the following information. Three other San Diego authors are joining me for this first author exchange with Alaska colleagues: Kathi Diamant http://kathidiamant.com, Marivi Solinen (https://marivisoliven.com), and Susan McBeth (http://adventuresbythebook.com) for this one-of-a-kind experience. I will cook, chat, and give presentations on Moroccan cuisine and on edible flowers.

Here are the events I am participating in:

Facebook: https://www.facebook.com/events/319286585087859/

Saturday, September 24: 2:10 to 3:10PM. Roundtable chat

49writers annual conference, Anchorage, Alaska

Kitty Morse on How to write and market a cookbook.

2:10 pm to 3 10 pm:

BP Energy Center

900 E. Benson Blvd.

PO Box 196612 Anchorage, Alaska 99519-6612

www.49writingcenter.org

 

Saturday, September 24: 6PM. Reservations required.

CHAT WITH THE AUTHOR while you SAVOR AN AUTHENTIC MOROCCAN DINNER!

TURKEY RED RESTAURANT

550 S Alaska, Suite 100

Palmer AK

Chef Alex: Email: turkeyredak@gmail.com

Call: 1.907.355.3242

http://www.turkeyredak.com

Books for sale provided by David Cheezum, Fireside bookstore, Palmer, AK. fireside@goodbooksbadcoffee.com

http://www.goodbooksbadcoffee.com

 

Monday, September 26. 6-8PM. Reservations required.

Cooking Class: A Taste of Morocco

Allen and Peterson Home store

3002 Seward Highway

Anchorage AK

http://aphome.com

907-276-0111

 

Tuesday, September 27. 6PM. Open to the public.

Presentation on Moroccan cuisine and culture

Nancy Clark, mgr

Anchorage Public Library

Chugiak-Eagle River Branch
907-343-1533

e-mail: ClarkNE@ci.anchorage.ak.us>

 

Wednesday, September 28: 6:30PM to 8PM. Fee charged.

Sprinkle Flowers on your plate!

Alaska Botanical Gardens Lecture Series

September 28 @ 6:30 pm – 8:00 pm

BP Energy Center,

900 E. Benson Blvd.
Anchorage, AK 99508 United States

ABG Lecture: Sprinkle Flowers on Your Plate

 

Thursday September 29, 7PM

Presentation on Moroccan cuisine and culture

Anchorage Public Library, Loussac Branch
907-343-1533

http://anchoragelibrary.evanced.info

HOPE TO SEE YOU AT AN EVENT!!!

 

 

 

It’s raining limes! (Again)

 

 I feel so sorry for my citrus trees. The weather has been so mercurial that they can’t tell if it’s summer, Fall, or spring. We have had several heat waves at the oddest times, which has spurred fruit to ripen prematurely perhaps, and in doing so, splitting before falling to the ground. A Google search yielded nothing much in the way of combatting the situation. I just hope this isn’t permanent.

I would suggest, if you have YELLOW limes (such as Bearss or Key limes) or lemons, to preserve them for future use, or to give away. I have made preserved lemon addicts in my own circle of friends, many of whom requested a jar! That certainly made Christmas shopping easier!

Marketing my reprint of A Biblical feast: Ancient Mediterranean Flavors for Today’s Table occupies most of my time (no citrus existed in Biblical Times, save for the Etrog citron, perhaps), instead of lemon juice, I use a touch of vinegar or a spoonful of pomegranate molasses to impart a fruity, citric flavor to some of the biblically-inspired dishes. 

A  new decade, and a new project:  I have tested many of the recipes for my preserved lemon book. Time to harvest today’s pickings.

 

A bientot,

 

Kitty

 

 

 

 

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 peppers, roasted, peeled, and seeded
1/4 teaspoon salt
2 teaspoons diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 teaspoon balsamic or rice vinegar
1 garlic clove, minced
1/4 cup olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside.

Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side.

Let cool and top with tomato/bell pepper mixture. Serve immediately.

Copyright Kitty Morse 2008