Time for #Morocco
! I’ve been excited about tonight’s meal for a long time. The colors and spices are very appealing, and it was easy to create an authentic #moroccan
meal while sticking to our low-to-no beef & dairy rule. But most importantly: I’ve been eager to put my #sardine
collection on a plate, and this was the perfect opportunity. Thanks to @esing14
for joining us!
- using a @lodgecastiron
Dutch oven in lieu of a traditional tagine, ours was full of onion, chicken, cracked green olives, saffron, turmeric, cumin, paprika, preserved lemon & parsley.
Seven Vegetable #Couscous
- after softening the onions and toasting out some tomato paste, this came together by adding (in order), acorn squash, turnip, sweet potato, jalapeño, zucchini and tomato. Adding a little stock makes it a stew of sorts, which was the topper to our steamed turmeric & cilantro couscous.
Moroccan Carrot Salad - After boiling carrots and dicing them into coins, you toss them in a marinade of lemon, cayenne, cumin, hot paprika, garlic, #harissa
, cilantro & parsley.
Preserved Lemons - ours only sat for two weeks, but even that went a long way.
Sardines - these came from our trip to Portugal, and had been marinated and tinned already. We gave them a toss in some durum flour and fried them. The chermoula is like a Moroccan salsa verde of parsley, cilantro, garlic, sweet paprika, cumin, harissa and olive oil.
Moroccan Orange Cake - I don’t know where to begin. This cake was aromatic and incredible. A somewhat standard yellow cake recipe gets amped up with zest and juice from an entire orange, #saffron
, orange blossom water and rose water. We garnished ours with cracked #pistachios