Happy Thanksgiving 2013

Un buffet a l’Alliance de Pasadena

In between two appointments in Pasadena a few weeks ago, I decided to drop in at the Norton Simon Museum. What a treat. In my view, this is probably the best art museum of LA. Just the right size, bright, and welcoming. Walking through the modern and contemporary art galleries felt like visiting old friends: Picasso, Braque, Klee, Van Gogh, Renoir, Dega’s “petits rats de l’Opera” ballerinas, even a Giacometti sculpture! I was amazed at the number of pieces by Henry Moore scattered, or rather “positioned,” through the gardens, alongside Aristide Maillol. An hour and a half of such soul enriching viewing left me refreshed for the second event of my day: a presentation on Mint Tea and Minarets at the Alliance Française de Pasadena (www.afdepasadena.org)

The November 16^th cooking class at Macy’s in San Diego, was a great success. My host, Chef Bernard Guillas of the Marine Room in La Jolla, has built up a faithful following. Close to 120 guests sampled a Moroccan Thanksgiving! This is one of the dishes we prepared from Mint Tea and Minarets: a banquet of Moroccan memories. There is still time for you to purchase a signed copy in time for Christmas. $25 a book plus Free shipping!) E-mail me with your request at [email protected].)

Zamita Couscous Stuffing with Almonds

(enough for one 12 lb turkey)

1 cup slivered almonds

1⅓ cups water

1 teaspoon salt

6 tablespoons butter

1 cup couscous

1 cup (about 2.5 ounces) raisins, plumped in warm water and drained

8 pitted dates, coarsely chopped

12 sprigs parsley, chopped

3 tablespoons orange blossom water (in Middle Eastern markets)

2 tablespoons sugar

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

Salt to taste

Preheat oven to 325 degrees F.

In a medium skillet, toast almonds, stirring occasionally, until they turn a light gold, 5 to 6 minutes. Set aside.

In a medium saucepan over medium heat, bring water, salt, and butter to a boil. Add couscous in a stream. Stir once. Remove from heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Transfer couscous to a bowl. Allow it to cool slightly. Combine couscous with the almonds, raisins, dates, parsley, orange blossom water, sugar, cinnamon, ginger and salt. Stuff the bird or serve on the side.

From Mint Tea and Minarets: a banquet of Moroccan memories by Kitty Morse. La Caravane Publishing 2012.

I love the tagines of many colors!

and the turnout was excellent at the Le Creuset Outlet Store in Carlsbad(CA) on November 23^rd. Never have I had such an attentive audience at the store! Then everyone got to sample mint tea and Bouchaib’s Egg Tagine from Mint Tea and Minarets.

Have you dropped in at Savoury Spices, the cozy, new spice store in the Lumberyard, in Encinitas, CA? I am thrilled that A Biblical Feast was selected a Staff Pick. (They sell ras el hanoot, Moroccan “harissa” spice, and many, many others.)

Speaking of spice stores, we can boast of another, a stone’s throw from Temecula’s “wine country. The Old Town Spice Merchant is located in the heart of Temecula’s lively historic district. Temecula and Fallbrook residents, drop in on Monday, January 20th, from 6 to 7:30PM for a chat and a short cooking demonstration.

Looking ahead to 2014: Presentations and book signings

January 2014:

La Jolla, CA

Monday, January 13^th. 6-8PM

Harvard Cooking Girl

www.harvardcookingirl.com

7441 Girard Avenue

La Jolla, CA. (858) 888-3509

Space is limited. Reservations necessary. Fee charged.

Temecula, CA

Monday, January 20^th.

Old Town Temecula Spice Merchant