Tag Archives: mango

Within sight of 2009/A Biblical Feast on TV!

 We are within sight of 2009. I can hardly believe it! Please take a few moments to navigate the site ( and click on RSS Feed for updates). You will find ideas for holiday dishes, edible gifts from San Diego County, new additions to my blog roll, and the new “My Morocco Page”.

British TV crew at the kasbah!


The day Yours truly being taped 

before Thanksgiving, I was thrilled to welcome a five-person British TV crew (see above). They dropped in on us to film a segment on the Last Supper for a television series called Eating Art, hosted by Oliver Peyton, a well-known London restaurateur. The series producer discovered my book, A Biblical Feast (out of print, soon to be reprinted), on the Internet! For the Last Supper, I prepared a salad of bitter herbs, harosset of dried fruit and wine, a roasted a leg of lamb, and various dishes incorporating some of the 84 foodstuffs mentioned in the Old Testament. Homemade wine, unleavened bread, dates, figs, almonds and pistachios rounded off the banquet. April is the projected airdate. Keep on checking right here!

Worlds of Flavor Conference at the Culinary Institute of America

A few weeks earlier, The California Almond Board had invited me to participate in the Worlds of Flavor Conference at the Culinary Institute of America in St Helena, CA, on November 7 and 8th. What an event! Over 700 participants from around the globe gathered at the CIA for 3 days of sampling wine and foods from the Mediterranean, and attend cooking classes and seminars taught by leading the experts in the field.

In the CIA kitchen, I worked shoulder to shoulder with chefs from the United States, and with others from Spain, Italy, Greece, Cyprus, Turkey, Tunisia, and of course, Morocco. The ones who most impressed me were the fantastic assistants, many of them food professionals, who came from around the US to volunteer for the three-day. That is really following your bliss! If you have the chance, visit the CIA. The gift shop and the restaurant are both open to the public.

My dessert of grilled mangos, candied almonds, and orange flavored mulhalbiya must have been a hit, 

judging by the few plates that were left! 

 Have a happy holiday season. A bientot,



Couscous Mango Mousse/Mousse de Couscous a la Mangue

Couscous Mango Mousse

Serves 6

I demonstrated this recipe on Sara’s Secrets with Sarah Moulton of the Food TV channel. Kids LOVE this! Use peaches if you don’t have mangoes.

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons orange-flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
One 8-ounce container vanilla yogurt

In a medium saucepan over medium-high heat, bring the water to a boil. Add couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.

Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.

Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.

Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.

Whip the cream until soft peaks form. Fold in the vanilla and remaining sugar. Refrigerate one cup of whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and diced mango. Refrigerate.

Immediately before serving, combine yogurt-mango mixture and couscous. Spoon equal amounts into 6 parfait glasses. Top each one with a dollop of the reserved whipped cream and a mango wedge. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.

From Couscous: Fresh and Flavorful Contemporary Recipes. Chronicle Books, 2000.