Category Archives: What is Kitty working on?

Kitty’s upcoming books and articles

January 2017:
Kitty has translated Mint Tea and Minarets into French and is looking for a French-speaking “home” (publisher) for it. Inch Allah! Mint Tea will find one!

March 2014:
Edible Flowers: A Kitchen Companion came out in December 2016 from
Chefs Press (www.chefspress.com) in San Diego. This is a brand new , revised, ilustratred, hard cover, re-edition of my book, Edible Flowers published in 1995 by Ten Speed Press.

Check out the book’spage on this website.

The Kasbah Chronicles: SPRING 2022 has SPRUNG (finally)

The Kasbah  Chronicles

APRIL 2022

On the trail to aptly-named Inspiration Wash

Borrego Springs, Southern California’s desert

Musings

Links of interest en français and in English

COME AND SAY HI!
Couscous de la Mimouna demonstration
Sunday, APRIL 24, 2-4PM
La Jolla  (CA) JCC

Museums are open too!
California Center for the Arts
La Jolla Museum of Contemporary Art
The Getty (LA)
Academy of Motion Pictures (LA)

A Shout out to Fellow Authors

Kitty is always culling from my private collection of cookbooks

BITTER SWEET: a wartime journal and heirloom recipes from occupied France is at the designer’s.
I will soon flash around the cover for all to view! Stay tuned!

Musings:

Easter and Passover have come and gone, and Ramadan is in full swing. April is indeed a busy month.
There is light at the end of the tunnel, albeit an intermittent one. Travelers are flocking to airports in droves, planes are full, and concert venues back to pre-pandemic pandemonium. I am suffering from whiplash with on-again, off-again COVID restrictions. Good news? Maybe! But wait! The pandemic is not over yet. Don’t throw your stash of masks away. You may need them again. After learning that three of my relatives in Europe recently caught COVID even though they were vaccinated and boosted, I am waiting for the Fall to cross the Atlantic.

I drew the curtains this morning onto another lovely day in San Diego County. Sunshine and blue skies are such a jarring disconnect with the news of the world. My young persimmon tree greeted me like a friend offering me a bouquet—in this case, a burst of shiny green leaves. And each morning, I pick passion fruit. My Easter egg hunt consisted of finding a purple, egg-shaped fruit, amidst the accumulated dead leaves.

RECIPE:
How to dry one of my favorite herbs:
TARRAGON (Estragon)
NON! NON! https://tastecooking.com/a-requiem-for-tarragon IMPOSSIBLE!!
“It’s the storied herb championed by Thomas Jefferson, Julia Child, and The Silver Palate.”
It also happens to be one of my favorite herbs (along with cilantro) and a French herb par excellence. Have you tried a pinch of dried and crushed tarragon leaves in  scrambled eggs? Since our dry micro climate is not  well-suited to this fragrant herb, I have to purchase jars of dried tarragon that has long lost its fragrance and flavor. Until I learned of a way to dry my herbs in the microwave. Much to my surprise, the dried herb retains all its flavor.

How to dry your own tarragon (or other herbs):
1.Strip the leaves from the stems. Discard the stems
2.Lay the leaves flat in between two paper towels.
3.Microwave for 50 seconds on high. Pat the leaves dry (they will give off moisture).
4.Place the leaves in between two new dry paper towels and repeat the process. Two drying sessions should be enough. If not, repeat the process for 40 or 50 seconds. At this point, the leaves should be as dry as paper, yet still fragrant. I simply crush them in between my fingers and store them in a spice jar. Voila!

Now add some to your French-style scrambled eggs. You will not regret it!

La Mimouna cooking demonstration:
Mimouna: a Post-Passover Moroccan Celebration
Kitty will team up with Debbie Kornberg of You Tube channel’s Spice It up with DEB! and owner of Spice and Leaf spice company, for La Mimouna celebration at the Jewish Community Center (JCC) in La Jolla CA.
https://www.lfjcc.org/cjc/mimouna.aspx
Celebrating Jewish Moroccan Food, Culture and Traditions
Sunday, April 24 2022
from 1-4PM
$18
JCC Members: $15
Children 12 and under: Free

” A trademark of Mimouna, the evening begins with people traveling from home to home visiting with family and friends in what is affectionately named in Morocco “The Tour”. During these visits, groups of people -some of whom are familiar to one another and some of whom strangers- eat, drink, and celebrate into the wee hours of the night. The next day is filled with incredible hospitality. . .”
Stop by and Sample this special couscous dish flavored with orange blossom water and topped with toasted almonds from my book The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (co-authored with Danielle Mamane). 

Overheard: Chuckle:
I love to eavesdrop on fellow walkers:
“What! You have  a restraining order against him? You want me to hire him for my restaurant?” overheard in Oceanside Harbor, March 5, 2022

A staycation of sorts:
San Diego’s back country never ceases to amaze:
8:30AM: Swim in the pacific;
9:30AM: Drive through farm country and vineyards
10:15AM:  Drive through the mountains
11:15 AM: Slide down onto the hot, dry expanse of Borrego Springs, San Diego’s pre-Sahara Plain?
What other county in the US can boast such diversity? (But we do have a water shortage.)
This is why I love the Moroccan desert: for its caravans of dromedaries.This one took me around the dunes of Merzouga, Morocco.

Museums are open too!
Have you seen the NEW MINGEI in Balboa Park? Do it soon!

California Center for the Arts
https://artcenter.org/museum
Campus Creatives featuring San Diego’s Fine Arts faculty. Until May 26, 2022. At The California Center for the Arts (where I will resume being a docent, post COVID). The museum NEEDS DOCENTS and USHERS for the THEATRE.

I found this to be a most moving piece:

 

La Jolla Museum of Contemporary Art
https://mcasd.orghttps://artcenter.org/museum/
Niki Niki everywhere Niki de St Phalle, and I find it ASTOUNDING that so many art lovers along the coast who are fans of Niki’s work, do not head to ESCONDIDO to view one of her MASTERWORKS: Queen Califia’s Magic Circle.
Call the Escondido Center for the Arts to make an appointment to visit this amazing piece of public art. NOW!
https://www.escondido.org/queen-califias-magical-circle

Academy of Motion Pictures (LA)
https://www.academymuseum.org/en/
A newly opened destination in LA, next door to the LACMA. From The Wizard of Oz’s red slippers to E.T.  on the cusp of calling home.
This will become a must, like LACMA–
Lots of digging going on smack in the heart of LA to uncover ancient beasts.

https://www.getty.edu
And look who greeted me! My FAVORITE SCULPTOR: Alberto Giacometti

Local discoveries to satisfy your hunger pangs:

A new way to shop for prepared food: https://www.everytable.com

Every Table is located next to the FEDEX/KINKO store on Hacienda Drive in Vista, a stone’s throw from the law courts.This new addition to the grab and go food business in Vista is an unusual one, the first to open in our neck of the woods. Every Table is a result of a Shark’s investment (I am a SUPER FAN of Shark Tank!)

Prepared food (and tasty one at that) packed and set out on shelves for you to grab and go. Or, to eat in. The meals are prepared daily in a central kitchen, and what remains after business hours is distributed among local charities “That way, we always have fresh food on that day,” explained the young and enthusiastic hostess. I sampled a very good coconut curry, a veggie wrap, and a salad that was fresh and crisp.

From their website: ” At Everytable, we believe nutritious food is a human right. Every aspect of our business was designed to make fresh, delicious food available to everyone, every table. Our central Los Angeles kitchen allows us to chef-prepare meals efficiently and price them according to what each community can afford. Then we’ll bring the ready-to-eat meals to you — at home, work, school, or on the go.”

A vegan restaurant in Vista, CA:
https://www.saboravidacafeanddeli.com
What a find! An intimate as yet almost “undiscovered” VEGAN deli tucked away in a strip mall across from the Kaiser Permanente medical Building on 735 Sycamore Avenue in Vista. Owner/chef Veronica Cabrera’s dream Sabor a Vida (Taste of Life) deli is the new “in” vegan space to sample her signature vegan avocado toast: two generous slices of multigrain bread thickly slathered in mashed avocado, fresh corn, and beans, and tierra, a spinach, chickpea tuna, tomato, and toasted almond creation, that had my husband yearning for more.
Veronica and her husband Mario turned vegan about 8 years ago. Since then, Veronica has created an extensive vegan menu of sandwiches, wraps, vida and sabor bowls, burritos of hash browns and just eggs, and vegan pastries, among other mouth-watering items. Teas, lattes, fruit smoothies and other delights await. Their daughter Natalie, is a charming hostess adept at explaining anything vegan on the menu.

New opening hours for Sand and Straw family farm in Vista CA:
http://www.sandnstraw.com
New Farm Stand Hours:
Tuesdays & Fridays 1pm-5pm. Community Farm Stand days will be Tuesday and Friday afternoons, in order to provide more space for Saturday events on The Farm. Right now, we’ve got oranges, blood oranges, grapefruit, tangelos, tangerines, lemons and limes, in addition to produce. We’ve started planting tomatoes, cucumbers, zucchini and the Spring and Summer crops.

The Golden Door Country Store, 314 Deer Springs Road in San Marcos (CA) carries fruits and vegetables from the Golden Door’s fabled vegetable gardens and orchards, as well as Golden Door beauty and wellness product. Watch this space for a cooking class with yours truly this summer!
https://goldendoor.com/a-way-of-life/country-store/

News of interest:
Status of the French language: Quel dommage!
https://france-amerique.com/en/is-the-french-language-disappearing-in-canada/

https://france-amerique.com/avenir-du-francais-passe-par-sa-creolisation/?
View the English translation on the same site.

What is La Francophonie? Who are “francophone” authors? Those who are preserving the French language in the US and elsewhere in French-speaking countries around the world. There may be more French-speakers and writers around the world than in la Métropole!  They are the ones saving the French language.
“A lire vos programmes, on constate une montée en puissance des auteurs dits francophones, non issus de France métropolitaine. La vitalité de la littérature française passerait elle désormais par l’Afrique, les Antilles et le Canada ? Ce terme de francophonie vous paraît-il adéquat ?
Par un renversement de l’histoire, ce sont les auteurs dits francophones et les langues créoles qui vont peut-être sauver le français aux Etats-Unis ! Le mot « francophonie » reste ambigu car il distingue les locuteurs du français de métropole de tous les autres, qu’ils soient d’Haïti, du Québec, du Viêt Nam, de Roumanie ou du Sénégal.
..”

Need a hard copy of A Biblical Feast (now out of print!)
Contact: Not of This World Icons
www.notofthisworldiconsandbooks.com and
https://notofthisworldiconsandbooks.com/search?q=A+Biblical+feast
A handful of copies of A Biblical Feast available from this surprising bookstore store in Santa Rosa, CA which specializes in icons and books.
Our Orthodox Christian website offers over 2000 different books, icons, crosses, icon eggs, lacquer boxes and other items from various parts of the Orthodox world. Open hours are: (Monday – Saturday, 11 am to 4 pm). We are located at 553 Mendocino Ave, Santa Rosa, California, 95401. We do not ship outside of the United States.

New books from my colleagues and friends:
http://kathidiamant.com/ author of the critically acclaimed Kafka’s Last Love: The Mystery of Dora Diamant
and now  her new book: The Heart of the Zoo
https://shopzoo.com/products/heart-of-the-zoo-how-san-diego-zoo-director-chuck-bieler-earned-his-stripes
“This book tells the extraordinary story of how Chuck Bieler “earned his stripes” at San Diego Zoo Wildlife Alliance. With inside stories and humorous details, it captures his tireless efforts to help create an international conservation organization where all wildlife thrives.”

Dressing Modern Like Our Mothers: Dress, Identity, and Cultural Praxis in Oromia  (Ethiopia)
https://www.amazon.com/Dressing-Modern-Like-Our-Mothers/dp/1569027803
Author Peri M. Klem (Ph.D. Art History, Emory University) is professor of Art History at California State University, Northridge, UCLA Consortium Editor of African Arts Journal and Past President, Arts Council of the African Studies Association.

Culinary expert and travel host George Geary, a longtime colleague, has come out with a new book:A fun way to learn about California’s fabled food joints
https://www.georgegeary.com/blog

Kitty is parting with:

The Vegetarian Table: North Africa by Kitty Morse.
New, hard cover. $25.00 (signed to you, and plus $5 shipping in US only)

Rezepte aus der Kasbah:
New. Hard cover. German edition: $30.00
(signed to you, plus $5 shipping in US only)

Fuddalat al Khiwan, Les délices de la Table et le meilleur des mets ecrit entre 1238 et 1266 par Ibn Razin el Tujibi (Arab scholar) French Reprint of an ancient Arabic cookbook. Purchased in Casablanca.
Brand new: USD40.00 plus $5 shipping in the US only.

For designers, book collectors, ceramicist, artists, or architects: rare books in English from my father’s estate,
They two books weigh close to 14  pounds. PLEASE CONTACT ME FOR MORE DETAILS:

USD1200 for the pair plus shipping.

·       Traditional Islamic Craft in Moroccan Architecture. Two volumes Hardcover – 1980 by Andre Paccard

·       Publisher: Editions Atelier 74 1980 (1980)

·       ASIN: B00S9ZF81Y

·       TWO volume set. Tome 1 and 2. Excellent condition. Some jacket and shelf wear.

·       English edition with appendices.

The most complete documentation on Moroccan arts, calligraphy and decoration. Hundreds of color illustrations. These are extremely rare and unusual books by one of Morocco’s most famous architects. Each volume contains templates for traditional tiles and Moroccan handicrafts in stone, wood, metal, water and light. These are slightly used but in excellent condition. All tile templates are in pristine condition.
Weight: close to fourteen pounds for both volumes.
Shipped media mail in the US. International buyers pls contact me for shipping rate.
From GoodReads:
“Deux volumes fort in-4 pleine toile de l’éditeur sous jaquettes illustrées en couleurs, 516 + 508 pages, plus de 12000 illustrations en couleurs. Bibliographie, glossaire.
Ouvrage fondamental offrant la documentation la plus complète jamais réunie sur l’art décoratif marocain.
I. Introduction, habitations, lieux de prières, les tracés régulateurs, la calligraphie, la terre.
II. La pierre, le gebs, le bois, le métal, l’eau et la lumière, appendices.

Onwards!
Bon Appetit and Bismillah!

December 2021: The Kasbah Chronicles, a belated post

THE KASBAH CHRONICLES
GOOD BYE 2021

FOR A BON REVEILLON
NEW YEAR’S EVE
and to
RING IN LA NOUVELLE ANNEE AT THE KASBAH

MINT TEA WILL GIVE WAY TO
A CHAMPAGNE TOAST
with several glasses of effervescent
Crémant d’Alsace

Derive inspiration from San Diego artists. What to they cook? Find out in this virtual, illustrated cookbook (yours truly contributed a recipe as well.)
Says Patrica Frischer, founder and coordinator of this project: “I have great pleasure in sending you this link to the first ever San Diego Visual Arts Network (SDVAN) cookbook.” Please take a look. It’s great fun and you will  be supporting the arts in San Diego. You can download the full cookbook below.
https://www.sdvisualarts.net/sdvan_new/

For dessert: My light-as-a-cloud Passion Fruit Mousse
My fig tree is bare, and so is the persimmon.The citrus trees are taking their restorative winter nap. Yet, much to my delight, at barely six months old, my passion fruit vine is not only taking over our pergola, but it is loaded with fruit. In December! Shiny green globes hang like Christmas ornaments from the vine’ s tentacular limbs. Ripeness turns them shades of deep purple, before the fruit falls to the ground.  Here is the recipe I included in my book,Edible Flowers: A Kitchen Companion.

 

Passion Fruit Mousse
Mousse au fruit de la Passion

Makes six ½ cup servings

Light and lovely!

Passionflower (Passiflora species and cultivars), a native of Brazil, was named when missionaries and early Spanish explorers to Central America saw the stunning blossoms as symbols of the Passion of Christ.  The passionflower came to represent the crown of thorns. Its ten petals symbolized the Apostles present at the Crucifixion, its three styles (threadlike female parts that are pollinated) the hammers used to drive the nails piercing Christ’s hands and feet, and its five anthers the wounds He suffered. In season, the vines are laden with magnificent flowers in an exquisite array of colors. Passiflora alata yields a gorgeous blossom, ideal for a beautiful garnish.

1 envelope (1/4 ounce) unflavored gelatin
1/2 cup plus 1 tablespoon sugar (or more to taste)
3 eggs, separated
1 cup passion fruit juice
1/2 pint heavy whipping cream, whipped
Passionflowers for garnish

In a medium saucepan set in a pan of simmering water, or in the top of a double boiler, mix gelatin with sugar.
In a small bowl, whip egg yolks with passion fruit juice.  Pour liquid into sugar mixture and cook, stirring, until mixture thickens enough to coat the back of a wooden spoon.  Remove from heat and transfer to a medium bowl.  Refrigerate 40 to 50 minutes or until gelatin attains consistency of thick custard.
Meanwhile, beat egg whites until stiff peaks form.
In another bowl, beat whipping cream until soft peaks form. When gelatin has cooled, fold in beaten egg whites until thoroughly blended, then gently fold in whipped cream.  At this point transfer mousse to a large serving bowl or 8 individual parfait glasses.  Chill, and top with a fresh passionflower before serving.

NOTE: To make fresh juice, slice the ripe passion fruit in half and scoop the insides into a fine-mesh sieve set over a bowl.  With a wooden spoon, press as much juice as possible through the sieve. Discard seeds and pulp. For this recipe, you may need up to a dozen fruit, depending upon the variety.

Next issue:
Looking ahead to new beginnings, new books, and a NEW YEAR.

Thank you for being such faithful readers as The Kasbah Chronicles enters it s13th year.
Incroyable!

Comme toujours, as always,

Bismillah and Bon Appétit,

kitty
e-mail: darzitoun02@yahoo.com
info@mintteaandminarets.com
https://www.kittymorse.com

Kitty in the media: See my story on Baja Whales Here: www.winedineandtravel.com

A free cookbook!

I have great pleasure in sending you this link to the first ever SDVAN
cookbook. We are very grateful to you for supporting SDVAN in this way.
Please take a look at this link.

https://www.sdvisualarts.net/sdvan_new/pdf/NewNormal.pdf

The Kasbah Chronicles: October 2021 C’est l’Halloween!

The Kasbah Chronicles
Les Chroniques de la Kasbah
In English and en français
Now it its 13th year
C’est la 13ième année!
 A FIERY SUNRISE IN VISTA
VIVE l’HALLOWEEN

The French have adopted our custom. C’est vraiment too much!
Even in my mother’s hometown of Châlons-en-Champagne
http://www.lhebdoduvendredi.com/article/41646/programme-mortelpour-challoween

MUSINGS

My literary trip to New England
Notes on my upcoming cookbook
Recipe: a repeat for Thanksgiving
My Algerian great-grandmother’s cassolita
Links of interest
Idiotismes Gastronomiques: brush up on your French idioms
A new farm stand: From the exclusive Golden Door Spa
Moroccan items for sale

MUSINGS:
It has been a month since I returned from a literary tour to New England to view the leaves turning in Massachusets, Maine, Vermont, and New Hampshire. As usual, my friend and colleague Susan McBeth, founder of Adventures by the Book (https://adventuresbythebook.com) had pulled out all the stops. Our 9-day tour flew by, with a private tour of  Beacon Hill homes in Boston, a magical evening inside the city’s legendary Athenaeum library,

visit with local authors, and visit to the homes of major American literary figures such as the home Little Women and Louisa May Alcott, chez Longfellow in Portland, ME, Thoreau’s farmhouse digs, and Robert Frost’s enchanted forest and tree-lined Poetry Trail.

 

A thrill for me was to “visit” my book, Edible Flowers: A Kitchen Companion, on display in the gift shop of at the quirky and awe-inspiring Isabella Stewart Museum in Boston. I love finding my books in such famous “homes.”

https://www.gardnermuseum.org

Boston has discovered fish tacos (so has Paris, by the way…but that is another story.)

One of my quests? To eat as many lobster rolls as possible. I am happy to report I overdosed.

We did see the leaves turn, we walked under a covered bridge, and we ate more  lobster rolls. Oh yes! We even went on a lobster fishing expedition near Kennebunkport, ME. Good news: the lobster catch this year is excellent. Lobsters have returned to the waters of New England.

One of the most unusual items I discovered along the way is this Moroccan Rose and Grapefruit flavored vodka—in the wilds of Vermont. Really? Tasted like pure vodka to me!
https://www.smugglersnotchdistillery.com/spirits/moroccan-rose-and-grapefruit-flavored-vodka/ In Jeffersonville VT
Smugglers’ Notch Distillery® is a father/son partnership in Jeffersonville, Vermont. The distillery was founded in 2006 at the foot of the famed Smugglers’ Notch, site of many a clandestine bootlegger’s run through this rugged Vermont mountain pass.

Recipe: Cassolita

(I will spare you a repeat of comedian Art Buchwald’s column on Le Jour de Merci Donnant (where he explains Thanksgiving to the French, but I still think it’s hilarious!) And cassolita is the perfect side dish for turkey

Kitty’s Cassolita
Moroccan Squash with Caramelized Onions
(serves 4)
 

1 lb Mediterranean pumpkin or butternut squash
2 large onions, thinly sliced
1/4 C vegetable oil
2 tsp ground cinnamon
2 T sugar
Salt and pepper to taste
1/2 C raisins, plumped in warm water and drained
1/4 C slivered almonds, toasted

Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.

Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, sprinkle with the almonds, cover with foil, and return to the oven to heat for 20 minutes.
PS: This can be made a day ahead.

Closer to home:
https://spectatorworld.com/life/avocado-angst-safe-eat/

Where have the avocados gone? Quelle tristesse, où sont passés les avocats (fruits, pas les hommes?)
Not avocados as well! What’s left to eat in this diet crazy world! I live a few miles from the avocado capital of the world: Fallbrook, CA. Have they heard the news?? Their avocado festival draws 100,000 visitors each year. No guacamole in my life? Are you kidding? Where does that leave tacos, chiles rellenos and Superbowl dips??

Roi du chocolat:
The world’s future king of chocolate lives close by, in San Marcos, CA. Bonne chance!
https://www.sandiegouniontribune.com/communities/north-county/san-marcos/story/2021-10-13/san-diegos-surfing-chef-christophe-rull-crowned-americas-chocolate-king

Teslas in my maman’s home town of Châlons-en-Champagne. It’s fun to follow the news of the town where my mother was born, and where my maternal great-parents lived until the mid-1920s. I have been steeped in THEIR lives for the past 18 months—from the Belle Epoque to the end of WW2, through their own handwritten legacy: a daily journal and 70 family recipes. A gut-wrenching project. What would be their reaction upon this latest mode of transportation?
http://www.lhebdoduvendredi.com/article/41543/les-vehicules-electriques-de-tesla-bientot-a-chalons

Edible Flowers: A Kitchen Companion has also found a home at the beautiful Sherman Library and Botanical Gardens in Corona del Mar, CA. An ideal time to visit is during the holidays.
https://thesherman.org

Discovery of the month: Idiotismes gastronomiques: 
I stumbled upon the most brilliant Wikipedia page called idiotismes gastronomiques. https://fr.wikipedia.org/wiki/Liste_d%27idiotismes_gastronomiques_fran%C3%A7ais
Francophones and francophiles, you need to read this to enrich your knowledge of French idioms and  penetrate the French soul. So many terms of endearment and insults have to do with food:
Do you belong to le gratin, better yet, le gratin parisien? The Parisian upper class? Not I!
 
Tu n’es pas dans ton assiette ? You are not in your plate? Are you not feeling well??
 
Mon bout de chou: my little piece of cabbage, is what my mother used as a term of endearment
 
Prendre de la bouteille, to acquire the bottle, applies to all of us : it means to grow old! It goes with prendre de la brioche, to acquire some brioche…to gain weight.
 
My father was always guilty of this:
Appuyer sur le champignon, to push on the mushroom, or push on the gas pedal.
 
And Elle a bu le bouillon d’onze heures…she drank the broth of the eleventh hour…the potion which will send her to the next world.


Bismillah and Bon Appétit and
UN BON L”HALLOWEEN…

PS: I am still downsizing and getting rid of a number of vintage and antique Moroccan artifacts.  Please send me an email if you would like to view the items before the holidays.

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.

,

The last Kasbah Chronicles of the decade: CUBA-December 2019 (a little late)

The Kasbah Chronicles (short version)
Entering its 12th year
Entre dans sa douzième année
the last one of the DECADE
MAY YOU LIVE THE NEXT TEN YEARS IN PEACE AND GOOD HEALTH
QUE LES DIX PROCHAINES ANNEES VOUS APPORTENT PAIX ET BONNE SANTE

Mieux vaut tard que jamais
Better late than never

Thank you for still reading my musings after all these years.
So much to do and see! So little time!

IN CUBA
You can RENT A FANTASIA
 
With or without a cigar!

Cookin’ in Havana in a great Italian restaurant. Pizza sampling! The crust is so thin and crispy as to resemble a crackers. These guys know pizza!

 

 with new friends. Hola amigos!

Why do I keep writing The Kasbah Chronicles?

What started as a press release has turned into a selfish pleasure: writing
I love to share information on food and travel and whatever else catches my fancy.
So, I thank you for your feedback: my favorite part!

Pourquoi continuer à publier The Kasbah Chronicles?
Ce qui a commencé comme communiqué de presse s’est mué en plaisir égoiste : écrire. Je suis une accro de cuisine et de voyages et j’aime partager mes découvertes. Donc, chers lecteurs, je vous remercie de m’encourager à continuer.

For that and more, I am fortunate and thankful:
What a year for me: Space Camp in Huntsville, AL, playing at being an astronaut; co-leading a tour to Morocco for Adventures by the Book and taking a memorable dromedary ride at my favorite destination, the Moroccan Sahara; binging on tapas at Barcelona’s famed La Boqueria public market; downing oysters and drinking cava (champagne) at an oyster farm in the middle of the Bay of l’Ampolla (Catalonia); exploring California’s Highway 395 gateway to Death Valley in the Eastern Sierras (now under several feet of snow).
 

2019 fut une année mémorable:

-Jouer à l’astronaute au Space Camp à Huntsville, Alabama (où s’entrainent les vrais astronautes)

-Accompagner un voyage au Maroc, avec randonnée à dos de chameau dans les dunes de Merzouga
-Me farcir de tapas au marché de La Boqueria à Barcelone
-Manger des huitres et boire du cava (champagne) dans le parc à huitres de l’Ampolla
-Explorer la route historique en Californie, la route 395 qui mène à la Vallée de la Mort

 
And in December 2019:  to cap it all off:
Et en décembre: CUBA

My latest adventure took me to CUBA. My travel companion was my friend Susan McBeth, founder of Adventures by the Book. (https://adventuresbythebook.com/events)   

Biggest surprise: US citizens can go to Cuba as individual travelers.It’s the US’s best kept secret: We purchased our Cuban visas at JFK’s Jet Blue counter, along with our boarding pass and flew to Havana on Jetblue. Carlos (more on our trip in the next issue) “driver/guide” par excellence, was waiting for us at the airport in Havana. All thanks to Karin of Espiritutravel.com

Cooking class in Trinidad: our instructor:

and of course, more sampling

yucca, plantains, ropa vieja and more Cuban classics. Too much food!

To cap it all: A day on an eco farm- member of SLOW FOOD…They make award winning own salami and cheese.

Mon dernier voyage, voici quelques semaines, m’a menée à CUBA—île interdite (soit disant) aux citoyens des Etats-Unis. Surprise : une amie et moi avons simplement obtenu nos visas au comptoir de Jet Blue à l’aéroport de Kennedy, avec nos cartes d’embarquement. Et Carlos, notre guide cubain par excellence, nous attendait à La Havane. Je donnerai plus de détails dans les prochaines Chroniques.

 No, I don’t smoke, but I just had to roll my own cigar! A hoot!

 

Cubans are eager to meet Americans—The embargo has practically put an end to tourism from the United States (though the island is very popular with Europeans and Canadians). Imagine: just 90 miles off the coast of Florida.
 Street Food: CUBANO with shredded roasted pork..

Trinidad, Cuba, museum entrance
Cette porte me rappelle la porte d’entrée de Dar Zitoun, notre riad au Maroc
This blue door with Moorish influence reminds me of our front door at Dar Zitoun
 
AND MORE OUTSTANDING NEWS:
Le Riad au Bord de l’Oued, primé
Le Riad au Bord de l’Oued is an award-winner

What a lovely surprise to wake up to this e-mail on December 1, 2019
From M. Edouard Cointreau, founder, World Cookbook Awards:

“Le riad au bord de l´oued  is the Winner for Morocco in the Gourmand World Awards in the category “Translation” .

Le Riad au Bord de l’Oued est gagnant en traduction (MAROC) du Gourmand World Awards, établi par M. Edouard Cointreau.

“You now qualify to compete for Best in the World 2020  with winners from other countries in the same category. This year a total of 225 countries participated in the competition. You can see  the complete list of winners 2020 on www.cookbookfair.com

The following link will give you a General Presentation of the Gourmand Awards, including our Gourmand World Summit 2019 at UNESCO, the International Village of Gastronomy in front of the Eiffel Tower.” (Parisiens, vous pourrez vous rendre au Village de la Gastronomie devant la Tour Eiffel, l’été prochain,

En attendant: Merci d’écrire un commentaire sur la page  Amazon.com ou sur Facebook
Thank you for writing a review on Amazon.com:
Le Riad au Bord de l’Oued available as an ebook on Amazon.com
https://www.amazon.com/dp/B07YYLJX2K/ref=sr_1_1?keywords=Le+Riad+au+bord+de+
for a 40 page preview . Vous pourrez lire un extrait de 40 pages.
 
Please like Le Riad au Bord de l’Oued on its facebook page
https://www.facebook.com/pg/Le-Riad-au-Bord-de-lOued
Visitez ma page facebook pour Le Riad. Cliquez LIKE!

Et si le coeur vous en dit:
Dar Zitoun Riad: notre riad à Azemmour est toujours à vendre
Our riad for sale in Azemmour. Please continue to help me spread the word.
Merci!
 Si vous avez une petite minute, allez voir le site sur Facebook et faites suivre,….
  https://www.facebook.com/Dar-Zitoun-Riad-571764203267186
 Merci à tous

Bonne Année
Bonne Santé
 
Bismillah
And
Bon Appétit !