YumSugar

Monday's Leftovers: Moroccan Lamb

YumSugar — Mon, 09 Mar 2009 07:50:20 -0700

With a demanding schedule and a tight budget, it's only natural to develop the habit of eating the same staples for dinner each night. But getting yourself out of a cooking rut can be simple: It's about thinking outside the box with ingredients you already have in your pantry.

For instance, when you combine leftover lamb, canned tomatoes, dried fruit, and paprika with fresh ingredients like lime juice and cilantro, you'll have an exotic North African dinner on the table in no time. To transport your family to the markets of Marrakech, read more.

Moroccan Lamb
Adapted from Everyday Food

Ingredients

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Couscous, for serving (optional)

Directions

In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Serves 4.

Print recipe with images | without images

Sunday Slow Cooker: Moroccan Turkey Stew

YumSugar — Sun, 15 Feb 2009 06:00:36 -0800

After a weekend of opulence and seduction, perhaps you're craving a return to the simplicity of Winter basics. For that, turn to a stew that's soothing yet also a refreshing departure from, say, mother's pot roast.

This turkey stew, with its cumin, allspice, and dried fruits, is the ideal dinner for a casual Sunday evening. To make this straightforward slow cooker recipe, read more.

Moroccan Turkey Stew
From Food Network Magazine

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Serves 6 to 8.

Print recipe with images | without images

Come Party With Me: Moroccan Dinner - The Look

partysugar — Fri, 30 May 2008 09:17:15 -0700

Use a kaleidoscope of colors to create the look of a Moroccan dinner. Start by setting the table with an eye-catching Moroccan print tablecloth. Add ceramic plates, rustic silverware, and plain linen napkins. Serve the drinks in Moroccan tea glasses. Turn off the lights and hang Moroccan candleholders from the ceiling for a glowing, seductive ambiance. Arrange a blooming bouquet of pretty orange, yellow, and purple orchids. Write the guests' names on mosaic tiles and place on each plate for place cards.

Source

Come Party With Me: Moroccan Dinner - Drinks

partysugar — Thu, 29 May 2008 14:00:00 -0700

My Moroccan dinner would not be complete without sweet mint tea. This hot concoction is a common commodity on the streets of the North African country. Although alcohol is not traditionally consumed in Islamic culture, at my party I'll offer guests an alcoholic variation of the tea in the form of a green-tea cocktail. Water - both sparkling and still - local beers, and a couple bottles of wine will round out the drink menu.

For the recipes to both the hot and spiked teas, read more.

Moroccan Mint Tea
From Gourmet magazine

Ingredients

1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)

Directions

Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
Add remaining 4 cups boiling water to tea and let steep 2 minutes.
Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

Serves 6.

Print recipe with images | without images

Green Tea Cocktail
From Eat Entertainment

Ingredients

1 oz. green tea liqueur
1 oz. vodka
5 oz. white cranberry juice
1 lime slice or rosemary stick

Directions

Mix the green tea liqueur, vodka, and white cranberry juice, stirring to combine.
Serve in an ice-filled highball glass. Garnish with a lime slice or a stick of rosemary.

Makes 1 cocktail.

Print recipe with images | without images

Come Party With Me: Moroccan Dinner - Dessert

partysugar — Wed, 28 May 2008 15:00:17 -0700

Couscous is a staple common to North African cuisine. Instead of serving it as a savory part of my dinner menu, I decided to use it to make a sweet dessert. Most people have had rice or bread pudding, but the majority of my guests have yet to experience couscous pudding.

This variation is made with fluffy whipped cream, sautéed bananas, and fresh pineapple. This type of dessert is ideal for a dinner party because it can be made well in advance. To take a look at the recipe, read more.

Pineapple and Banana Couscous Pudding
From Bon Appétit magazine

Ingredients

3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Directions

Bring 3/4 cup water to boil in heavy medium saucepan over high heat.
Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec.
Reserve 6 tablespoons whipped cream mixture for topping.
Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.
Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.

Serves 6.

Print recipe with images | without images

Come Party With Me: Moroccan Dinner - Menu

partysugar — Tue, 27 May 2008 07:45:10 -0700

This week I'm planning a Moroccan-themed dinner. All of my friends will be attending a big birthday bash on Saturday night, so I thought it would be fun to get together early and have a delicious dinner. Instead of sending invitations, I've called everyone to personally invite them to dinner.

The menu is simple and flavor-packed. To get the party started, I'll serve mini Moroccan lamb burgers with lemon yogurt sauce and Moroccan carrot goat cheese sandwiches with green olive tapenade. The main course will consist of a fragrant Moroccan chicken potato salad with olives.

For these tantalizing recipes, read more.

Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce
From Dave Lieberman

Ingredients

For the lemon yogurt sauce:
1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
For the mini burgers:
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Directions

Make the sauce: in a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers: preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated.
Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

Serves 6.

Print recipe with images | without images

Moroccan Carrot Goat Cheese Sandwiches with Green Olive Tapenade
From Gourmet magazine

Ingredients

For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature

Directions

Prepare carrots: whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer.
Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds.
Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
Make tapenade and assemble sandwiches: pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula.
Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

Makes 6 sandwiches.

Make ahead: carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.

Print recipe with images | without images

Moroccan Chicken and Potato Salad with Olives
From Food and Wine magazine

Ingredients

1 1/2 pounds boiling potatoes (about 5)
1 1/2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
Fresh-ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
7 tablespoons olive oil
1 pound boneless, skinless chicken breasts (about 3)
1/2 red onion, chopped fine
1/3 cup black olives, such as Kalamata, halved and pitted
1/2 cup chopped flat-leaf parsley

Directions

Put the potatoes in a medium saucepan with salted water to cover and bring to a boil. Reduce the heat and cook at a gentle boil until tender, about 25 minutes. Drain the potatoes.
When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.
Meanwhile, in a small glass or stainless-steel bowl, whisk together the lemon juice, cumin, paprika, 3/4 teaspoon of the salt, 1/4 teaspoon pepper, the ginger, and the oregano. Whisk in 6 tablespoons of the oil.
Heat a grill pan or a heavy frying pan over moderate heat. For the grill pan, coat the chicken with the remaining 1 tablespoon oil; sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the chicken for 5 minutes.
Turn and cook until browned and just done, about 4 minutes longer.
Remove, and when cool enough to handle, cut the chicken into 1/4-inch slices. For the frying pan, heat the oil in the pan and then season, cook, and slice the chicken in the same way.
In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, onion, olives, parsley, and the remaining dressing and toss.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Moroccan Meatballs Over Couscous

partysugar — Fri, 17 Aug 2007 09:01:38 -0700

After an exhausting day, don't be ashamed to get help from the supermarket. Especially on a Friday night. By then, the last thing you feel like doing is mixing and frying a batch of 36 meatballs. However, if you purchase a pack of frozen or premade ones, you can have a delicious dinner in twenty minutes. Get the fragrant sauce going quickly by chopping the onions and garlic in a food processor. Serve with a cold beer, a glass of Zinfandel or a full bodied Chardonnay. Drooling over the picture at left? Well get the recipe and make it now! - read more

Moroccan Meatballs Over Couscous
From The Nest

3 teaspoons vegetable oil
1 2/3 cups (10 ounces) plain couscous
36 already-cooked meatballs, fresh or frozen
2 large onions (for about 2 cups chopped)
1 large can (28 ounces) diced tomatoes
2 cloves fresh garlic, minced, or 2 teaspoons bottled minced garlic
1 1/2 teaspoons sugar
1 fresh jalapeno pepper (for 2 tablespoons minced)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground (dried) ginger

Bring 2 cups water and 1 teaspoon of the vegetable oil to a boil in a medium-size saucepan. When the water boils, remove the pan from the heat and stir in the couscous. Cover the pan and let it stand until the meatballs are ready to serve. Just before serving, fluff the couscous lightly with a fork.
If the meatballs are frozen, run them under hot water so you can remove the packaging. Place the meatballs on a microwave-safe plate and microwave, uncovered, on high power for 2 minutes to partially defrost.
Meanwhile, heat the remaining 2 teaspoons oil in a 12-inch skillet over medium heat (or use a 4 1/2-quart soup pot). Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onions begin to soften, about 3 minutes.
Add the tomatoes and their juice. Add the garlic and the sugar to the skillet. Seed and finely chop the jalapeno. Add it to the sauce.
Cook, stirring occasionally, while you rinse and chop the cilantro and parsley (if using). Add them to the skillet. Then add the cumin, cinnamon, ginger, and meatballs (fresh or partially defrosted).
Cover the skillet and cook until the meatballs are heated through and are beginning to absorb the sauce, about 10 minutes. Serve immediately over the hot couscous.

Serves 8.

Print recipe with images | without images

Definition: Saffron

partysugar — Thu, 31 May 2007 15:48:30 -0700

Saffron
A spice often used in Mediterranean and Moroccan cooking that is the dried point of pollination of the purple crocus (a flower similar to the iris). Each flower only provides three strands of saffron that must be carefully and painstakingly hand picked and dried, making it the most expensive spice in the world. For one ounce of saffron, 14,000 tiny strands must be harvested. Saffron adds a deep yellow color to dishes and was at one time a dye used to color cloth. A little goes a long way with most recipes calling for a small pinch of saffron threads to add a pleasant spicy smell and aromatic flavor.

Refreshing Cucumber Salad in Minutes

YumSugar — Thu, 31 May 2007 15:04:23 -0700

When my friend Kari last prepared her amazing kefta with egg, she paired it with this light and simple cucumber salad. The cool crispness of the salad complemented the earthy spice of the meatballs and I found myself reaching for seconds and thirds. This dish is great as a side, but during the summer I tend to crave easy, fresh dishes, so I think I'll enjoy it on its own. To see just how simple it is, check out the recipe - just read more

Cucumber salad
Adapted From Tastes of North Africa by Sarah Woodward

2 cucumbers
sea salt
juice of 1 orange
juice of 1/2 lemon
4 tsp orange flower water
4 tsp super fine sugar
1/2 tsp ground cinnamon

Peel cucumbers and grated (if you're feeling lazy, go ahead and just finely chop them).
Place in a colander, sprinkle generously with salt and leave to drain for 10 minutes.
Squeeze dry with your hands - Omit this step if you chopped instead of shredded.
Whisk together the orange and lemon juices, the orange flower water and sugar.
Pour sugar mixture over the grated cucumber.
Sprinkle with cinnamon and chill very thoroughly before serving.

Note: Orange flower water can be difficult to come by, look for it in the "ethnic" aisle of the grocery store, or at specialty stores. If you can't find it, substitute with 2 tsp orange extract or 3 tsp orange zest.

Print recipe with images | without images

Happy Hour: Moroccan Vodka Cocktail

partysugar — Thu, 31 May 2007 12:13:18 -0700

I don't think this is an authentic Moroccan recipe, but it certainly sounds delicious. This cocktail is made with cardamom - a slightly sweet floral spice that smells heavily of eucalyptus- infused simple syrup. Although the name may be unfamiliar, this is actually a pretty common, kosher spice that they sell at your local Safeway. Mixed with pomegranate vodka, lemon juice, and fresh pomegranate juice, this is a cocktail that will take you to an exotic place. Come away with me to Morocco, to find out how, just read more

Charbay Moroccan Cocktail
From About Cocktails

2 oz Charbay Pomegranate Vodka
1/2 oz cardamom-infused simple syrup, recipe follows
1/2 oz lemon juice
1/2 oz pomegranate puree or juice

Pour the vodka, cardamom simple syrup, lemon juice and pomegranate puree in a cocktail shaker filled with ice.

Shake well.

Strain into a chilled cocktail glass.

Serves 1.

Cardamom Simple Syrup

1 cup water
1/4 cup whole cardamom
2 cups sugar

Bring water and cardamom to a boil.
Stir in sugar until fully dissolved.
Remove from the heat and allow to cool.
Keep in the refrigerator for 3 days, then remove the cardamom.

Print recipe with images | without images