Tag Archives: passion fruit

The Kasbah Chronicles: Summer 2022 Musings and More! NEW COOKBOOK COMING

THE KASBAH CHRONICLES
April to June 2022
and a
Happy Fourth of July
(already?)


Bestila filled with Sweet Shredded Chicken
Recipe in Mint Tea and Minarets (easier to make than it looks!)

Musings
 A pet peeve: book theft

A quote from Gertrude Stein

Street Legacy, presents a new  exhibit at California Center for the Arts
and an unusual opera created in Escondido

RECIPES
Tomatoes!

This morning’s crop
to make SALMOREJO (see below)

My tentacular passion fruit vine


is barely a year old and has taken over our gazebo!

Chef Ron’s Salmon Koulibiac (see more below)
Koulibiac de Saumon (miam!)

Au Revoir
to A Biblical Feast and
Cooking at the Kasbah (in print for 21 years)

I am headed for Le Grand Est (Alsace Lorraine, Strasbourg, and Châlons-en-Champagne
land of my French ancestors. Any recommendations?
J’espère me rendre en France début septembre pour visiter la terre de mes ancêtres en
Champagne. Avez-vous  des conseils à partager?
Links of interest en français and in English

Kitty is selling antique and vintage Moroccan items

I love feedback

Musings:
My latest pet peeve and cautionary tale:
I shipped a box of 20 books to the Isabella Gardner Museum https://www.gardnermuseum.org/in Boston, which carries Edible Flowers: a Kitchen Companion in its lovely gift store. Imagine my dismay last week when the book buyer wrote me saying she received only 9 books. The box had been opened and 11 books “lifted”, box resealed and shipped to the museum. No one could explain this in the museum’s mail room. I had insurance and attempted to navigate the USPS nightmarish website to find the right forms. I gave up and have filed the claim via email.

I already “lost” a box of 22 books in the mail last January. Light fingered artists at work in the USPS system??.

RECIPE

Kitty’s Salmorejo
Variation on a theme:
Purchase ceviche or make your own and drop
some into a cup of salmorejo

Serves 4

1 cup cubed day-old country-style bread, torn into pieces
1 cup broth or water
4 large, ripe tomatoes (1 ½ to 2 lbs), peeled, and coarsely chopped
1 clove garlic
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
2 teaspoons salt
2 hard-boiled eggs, peeled and chopped (optional)
3 ounces prosciutto, finely chopped (optional)

Soak bread in ½ cup broth or water.
Combine soaked bread, tomatoes, garlic, vinegar, olive oil, salt, and remaining broth in a blender. Blend for about 3  minutes until velvety smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
Just before serving, test the soup for salt. Thin it out with a little broth, water, or tomato water if desired. Ladle into small bowls, garnishwith chopped eggs, prosciutto, OR CEVICHE!

Blood Orange juice is a good alternative to lemon juice


Blood oranges can remain quite acid, even after months on the tree. I squeeze the juice, and boil it down with enough sugar to make syrup. Drop a little into a glass of champagne.

The same goes for Passion Fruit juice. In Guadeloupe and Martinique, passion fruit is called MARACUDJA, and the juice is used instead of lemon juice to marinate fish. Hawaii know passion as LILIKOI. I freeze it in ice cube trays and use it as required. 

Gertrude Stein has always fascinated me, as has her famed art collection in her apartment of the Rue de Fleurus in Paris.
A rose is a rose is a rose,” she wrote. The Curious Home of Food Writer and Dilettante, Gary Allen, a most original site at http://justserved.onthetable.us/ list another of Gertrude’s quotes:  “A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing but vegetables.” Soooo Gertrude!!!

A novel take on salmon:
Our friend and accomplished barbecue chef Ron Baker treated us to Coulibiac of Salmon, en français Koulibiac de Saumon or Saumon en Koulibiac. The salmon for Ron’s eye-popping rendition is imported and filleted on arrival by the experts of https://harborpelican.com  at Oceanside Harbor. The professional fishermen specialize in locally-sourced fish. Fresh-caught salmon is the exception they imported from Norway. Ron butterflied and stuffed the salmon with rice, mushrooms and other mouth-watering ingredients, rolled it up and wrapped it in bacon. What’s not to like?

Ron, can we have a repeat???
New shows and events:
The California Center for the Arts has reopened with a new show called STREET LEGACY https://artcenter.org/event/street-legacy-socal-style-masters. The exhibit gathers art by renowned street artists from Southern California. I attended the opening and can tell you the art work once known as graffiti has come a very, very long way. Many artists attended the opening, and provided a spectacular fashion show as well. What creativity! What fun! And what artistry. I had no idea!
Make an appointment to view the galleries. Docents will return later in the year.http://artcenter.org



Slick and Bruce’s cars greet you at the entrance.


Marc Esquer is a well-known San Diego street artist whose artwork graces many a San Diego venue (and even Japan!) Escondido-based Zane Kingcade produces custom artwork, and sells art supplies on Grand Avenue in Escondido. The show features four of his creations.

A NEW OPERA OPENS IN ESCONDIDO:
I attended a chat with the producers, directors, and some of the artists for WITNESSES. The artists come from L.A, New York, and right here in Escondido. What a gifted bunch. This is the reason the opera is called WITNESSES: https://artcenter.org/education/ccae-conservatory/witnesses/

5 TEENAGERS. 5 DIARIES.

5 SONGWRITING TEAMS THAT BRING THEIR VOICES TO LIFE.

From the diaries of Éva Heymann, Dawid Rubinowicz, Moshe Flinker, Renia Spiegel and Yitskhok Rudashevski – each diary revealing one voice – one teenager coping with the impossible reality of the Holocaust. But in the words they left us, they reveal one insurmountable truth: You may be able to kill us, but you can never destroy our spirit. These five stark accounts, set against a haunting, beautifully constructed song cycle, are a testament and an inspiration to the best of the human soul.

Practice your French:
Ready for more IDIOTISMES GASTRONOMIQUES?

More gastro news from France: Où sont passés les grands chefs de France?
https://www.bbc.com/travel/article/20220614-the-exodus-of-paris-chefs-to-the-countryside

New Asian market in Vista. It opened a few months ago at 1215 S. Santa Fe avenue. Here, you will find most of the items you need for your Asian-inspired meals, from rice noodles, to sambals and Asian vegetables. Friendly owner Thavy is from Cambodia and owns the market with his wife Julie Thach.

Au-revoir to:
A Biblical Feast, now officially out of print
and to
Cooking at the Kasbah: Recipes from My Moroccan Kitchen.  I love this cookbook. I have to let it go after 22 years and ten printings. Wish I could find a publisher to have it reprinted!!

BONJOUR TO:
BITTER SWEET: A WARTIME JOURNAL AND HEIRLOOM RECIPES FROM OCCUPIED FRANCE
Not quite ready for prime time yet, but coming soon!  Stay tuned.

KITTY is selling:
Please drop me a note if you would like pictures of Moroccan items I am selling: cookware, wood, lamps, lithographs, vintage Berber jewelry, antique rugs and textiles. Better yet, if you live close by: make an appointment to come by and see. Drop me a line.

May COVID remain in your rear view mirror.
Bismillah
and
Bon Appétit
I LOVE FEEDBACK!

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