Tag Archives: Moroccan cuisine

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

Ghoriba, Moroccan macaroons

Ghoriba Semolina Cookies

Excerpted from Cooking at the Kasbah: Recipes from my Moroccan Kitchen

Makes about 4 dozen

 Did you know that the ancient Egyptians, Babylonians, and Greeks, all cultivated sesame seeds and sometimes used them as packing material? Ghoriba are the most popular cookies in Morocco.

3/4 cup (about 4 1/2 ounces) sesame seeds, toasted

2 cups unbleached all-purpose flour

1 cup fine semolina

1 teaspoon baking powder

1 1/2 cups powdered sugar

1/4 stick butter, at room temperature

3/4 cup plus 2 tablespoons vegetable oil

Powdered sugar for sprinkling

 

In a wide, shallow bowl, mix sesame seeds, flour, semolina, baking powder, 1 1/4 cups of sugar, and butter. Slowly add the oil, stirring vigorously. Turn it onto a lightly floured board and knead until dough is thick and elastic. This could take up to 10 minutes. Let dough rest for 20 to 30 minutes.

Preheat oven to 350 degrees F. Take one tablespoon of dough, and with your hands, roll it into a 1-inch ball. Set on a greased or non-stick baking sheet and flatten it with your fingers to 1 1/2 inches in diameter. Continue in this manner until all dough is used.

Bake until cookies turn light brown, 12 to 15 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Sprinkle with remaining powdered sugar.  Store in a metal tin.

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.

,

Le Riad au Bord de l’oued: winner (translation) Gourmand World awards

What a lovely surprise to wake up to this message on December 1, 2019

Le riad au bord de l´oued  is the Winner for Morocco in the Gourmand World Awards in the category B12 Translation .

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, and the  awards ceremony in Macao. last  July

https://www.cookbookfair.com/images/pdf/Gourmand_Awards_General_Presentation_2019_11.pdf

Your book will be in the events next year. . .”
Congratulations and best wishes for 2020

Edouard Cointreau
President

Onwards!

Please like the Facebook page or the Amazon.com listing. Every little thumbs up helps, I am told!

https://www.facebook.com/Le-Riad-au-Bord-de-lOued-110970043646415

Visit Le Riad page on this website.

Merci!

 

The Kasbah Chronicles: Sept/Oct 2018: My Next tour to Morocco

BIG NEWS!! JOIN ME IN MOROCCO
After a twelve-year hiatus
I will  go “home again” and join forces with
ADVENTURES BY THE BOOK

Adventures by the Book is pleased to invite you to join us on a once-in-a-lifetime trip to experience the culture and cuisine of Morocco with world-renowned chef and author Kitty Morse!

Coming out of retirement after 12 years, Kitty has graciously offered to escort us on an Adventure to her breathtaking country of birth for perhaps the very last time. For 10 days and 9 nights, we will visit 7 different cities on excursions such as a winery lunch, camping in the Sahara under the stars, a camel ride, visiting local markets, a special tea at Kitty’s family’s riad, and so much more!

We aim to provide intimate and unique Adventures, so this trip is limited in size, and we expect it to sell out quickly! To learn more, or to download a Registration Agreement and reserve your space on this amazing trip, visit OUR WEBSITE
http://adventuresbythebook.com

We’ll see you in Morocco, Adventurers! 

Adventures by the Book 

[P.O. Box 421472, San Diego, CA 92142]

 [(619) 300-2532]

MUSINGS:
In my backyard
OH! NO! FIGS AGAIN!

Catalina Island Rediscovered
Merci, Mr. Wrigley

Overheard
At the beach

San Diego Book Fair
Lobster Taco=WOW!

Vive le bilinguisme :
Pourriel?? (YOU MUST read the explanation)

From Morocco and beyond

Kitty in the media:
Paella a la Californiana

California Center for the Arts: New Show!

MUSINGS:
Figs again . . .

Many of you have followed the saga of my fig tree over the last two years. It became so prolific, and so heavy we had to chop it down. But we made cuttings. Now, they are reaching for the heavens. This summer, they produced just enough figs to share with birds, rabbits, and possums…but not enough to make jam or chutney. I’ll wait. LONG YELLOW figs developed specifically for our San Diego County micro-climate, are still the best I have ever tasted.

Kitty 2 for 2
The blue jay got there first!

Once the handful of figs harvested, we headed out of town for a return trip to Catalina Island off the coast of Long Beach (CA). I have written about Mr. Wrigley’s utopia before. Each time I set foot in Avalon, I am struck by the chewing gum magnate’s vision: He conceived the island as a holiday destination for everyman, nurturing the environment and excluding cars. The anchor remains its extraordinary art deco Casino, still the principal attraction.
Since we had explored Avalon on previous occasions, we decided to take a boat ride to Two Harbors, a diminutive beach nestled on a sandy crescent 50 mn up the coast. I can’t recommend this boat ride highly enough, especially on a sunny day. Two Harbors is also the narrowest point on the island, and you can walk from one side to another in about 20 minutes. We faced a small flotilla of sailboats bobbing in the emerald water during lunch on the beach, in an atmosphere reminiscent of a Mediterranean hideaway.

I announced the San Diego Book Fair in my last Chronicles. This is an event well-worth attending with dozens of authors from San Diego and beyond, and a wide-ranging children’s book section. Adventures by the Book (tour to Morocco organizer!)and Novel Network, my hosts for the event, had secured a prime spot at Liberty Station.

Kitty with Selina of ABTB
Shamefully, I had never set foot at this San Diego landmark located on the grounds of an old military base. No wonder Old Town San Diego has fallen into the doldrums. Its “authentic” depiction of the first settlement in the state is dusty and somewhat drab. Liberty Station, on the other hand, vibrates with activity, houses a couple of museums (New Immigrants Museum and a Museum of Comedy, I think?)..dance studios, stores, restaurants, and vast expanses of lawn for picnics and other events. A fun place in spite of planes landing and leaving Lindbergh Field. https://libertystation.com/directory/all
My main goal after signing a few books was to look for the FOOD! And the Liberty Public Market offered something for every palate: Lobster tacos anyone? https://libertystation.com/go/liberty-public-market.


Kitty in the media:
Coronado, CA (another utopia!) the “island” in the middle of San Diego Bay,  now ranks its own  Crown City Magazine. See Paella Perfection
https://www.crowncitymagazine.com/
and my recipe for Paella Californiana
(It works!)

Overheard at Carlsbad beach:
Two, fifty something women, walking and chatting:
I need to find a different way to express my love. . . . I guess!”

on the beach walk

Overheard in Avalon:
9AM.. group of 10 20-something men and women in tight fitting sports gear.
“Yeah. We just didthe Alps!”

New show at California Center for the Arts in Escondido (CA)
Call ahead for a docent-led tour.
DesEscondido/No Longer Hidden: Public Address Art Exhibition
September 29 – November 18, 2018
artcenter.org

LE FRANCAIS A l’HONNEUR : FRENCH IS IN!

Vive le bilinguisme :
https://france-amerique.com/fr/the-boom-in-dual-language-classes-in-new-york-2-3-demand-is-high-enough-to-open-50-more-schools/?

word: https://www.hopper.com/fr/corp/about.html

Who says French is moribund?
What is POURRIEL ?  C’est pas joli ca ?
Let me break the word down for English speakers:
Courriel=e-mail
Pourri= rotten
Pourriel= rotten emails (I surmise?) = SPAM !!!!!!!!!!
And you can reserve your plane ticket while doing so!
https://www.hopper.com/fr/corp/about.html

De Marrakech à l’ONU, la quête d’empowerment de trois jeunes Marocains

News from Morocco:
A new museum in Marrakech dedicated to WATER
https://lepetitjournal.com/rabat/lun-des-joyaux-de-marrakech-le-musee-pour-la-civilisation-de-leau-240269

Moroccans and water conservation:
https://www.pri.org/stories/2018-03-29/these-moroccans-are-turning-foggy-days-solution-their-water-crisis

A TECH CAMP FOR GIRLS!
PRI’s The World: Morocco and women’s career dreams
https://www.pri.org/stories/2018-09-11/these-girls-morocco-tech-camp-presents-rare-opportunity-pursue-their-career?

For these girls in Morocco, a tech camp presents a rare opportunity to pursue their career dreams

PRACTICE FRENCH IN THE US:
Practice your French in Louisiana : On parle français en Louisiane
https://france-amerique.com/en/louisianas-application-to-la-francophonie-to-be-determined-in-october/

Brush up on your provençal:
https://lepetitjournal.com/culture/labecedaire-des-expressions-provencales-225937

Provence: Les Romanichels (gypsies)
https://www.nytimes.com/2018/08/18/world/europe/catalan-gypsies-perpignan-france.html

Book news:
Mint Tea and Minarets: a banquet of Moroccan memories
Ebook out soon on Amazon.com
NEXT:
Le Riad au Bord de l’Oued (French version)

Comme toujours,  as always:

Bismillah
and Bon Appétit!