Food Articles
Encore fava beans!
A New Way to Cook with Fava Beans! Leaves included! Some of you may know of my taste for fresh fava beans, that most underrated bean, at least among US cooks. Fava beans always come to mind at this time of the year, especially around Easter and Passover....
Another review of A Biblical Feast
. . .”writes Kitty Morse in A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table (La Caravane, 2009), an excellent book in which the skilled food writer and cooking teacher describes the foods the people of the Holy Land might have prepared, based on the foods mentioned in the Bible – simple, yet wholesome, foods, chiefly an assortment of fruits, nuts, vegetables and legumes. Many are staples in today’s Mediterranean kitchens
Read more: http://www.montrealgazette.com/life/Passover+dishes+biblical+feast
A SWEET START TO 2011!
Happy New Year! Bonne Année! 2011 at the kasbah began with a pleasant surprise thanks to my friend and colleague, Faye Levy, who, among other publications, writes a column for the Jerusalem Post. In her latest article on oranges, Faye singles out my...
Encore preserved lemons
This is why I get such a kick out of teaching Moroccan cuisine: “I still think about the class I attended at Vista Jazzercise! I enjoyed the evening so much! In fact, I decided to make "Preserved Lemons" as Christmas gifts this year. I currently have 26...
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...
Ever tasted edible flowers? Now is the time!
PS: Fast forward to January 2014: A local publisher would like to republish my sweet book on Edible Flowers.I am thrilled. Yes, I did go out this morning and picked the last of my orange blossoms. About 3 cups of petals remained, just enough to make about 1/2 cup of...
A Biblical Feast for Easter or Passover
My new book is finding a niche in a number of stores from Southern California, to Wisconsin, Illinois, New York City, and even, south of the border. For that, I am most grateful You can, of course, always order it on this site, and...
Bitter Orange Salad/Salad d’Oranges Amères
In answer to the e-Newsletter I sent out at the beginning of February, I received this lovely letter from Danielle Avidan, a follower of this website. She was kind enough to contribute this recipe. She writes: “My grandmother used a heavy earthenware...
Happy 2010
As I write, I can hear thunder rumbling in the background. High winds and pelting rain are so unusual in our neck of the woods that we had to take in a roommate, and allow Olive, our scott terrier, to sleep on our bed (normally...
Help! I am drowning under Bearss limes!
Our prolific, hard-working, semi-dwarf Bearss lime is loaded with fruit. Many fell to the ground during our hot spell last week. And so, after making gallons of limeade, freezing lime cubes, preserving yellow limes a la marocaine (green ones turn grey from...
Mulhalbiya
In answer to Victoria, a frequent visitor to this blog, I thought I would share the recipe she requested with all of you. Hello Victoria: The last time we corresponded, you were living in Agadir, in the south of Morocco. I hope you have not...
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...