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back, I suppose - Karen's Musings
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estherchaya
estherchaya
back, I suppose
So much for my planned LJ hiatus, I suppose. Meh. No biggie.

lionsaoi reminded me that I really, really want to start cooking Moroccan food. Sigh. Recipes please.

Also, I remember that ichur72 sent me a recipe for baklava once. Now I can't find it. Recipes welcome for baklava also.

Also, I need recipe ideas for Friday night. Most of our fridge and freezer stocks have gone away, thanks to 40 hours of no power over the weekend, so I have to do some serious shopping eventually. There's a chickpea soup I'd like to try, but there are three problems with that: 1. I don't know who's coming for dinner, so I don't know if I'll have squeamish people afraid of new things; 2. I don't know where to find dried chickpeas. I know that's ridiculous, but there you have it...I only know where to find canned ones, though I suppose it would still work that way; 3. the recipe in its original form requires salt pork... no idea what to replace that with. Maybe Jerky, if I can get Seth to go to Baltimore this week.

It's interesting that I think so much about food, because not only have I not been hungry recently, food in general has been nauseating me. Seth had to close his mayonaisse-infested sandwich prematurely yesterday because I had that strong a reaction to the smell. Ick.

More to come in a subsequent entry.

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Comments
cleobatya From: cleobatya Date: July 26th, 2005 06:52 pm (UTC) (Link)
chick peas dried are in any grocery store,..near all the dried beans! like the split peas etc...they also sell them in the "ethnic" section near the latino stuff...
estherchaya From: estherchaya Date: July 26th, 2005 07:18 pm (UTC) (Link)
thanks. I've just never looked before.
ichur72 From: ichur72 Date: July 26th, 2005 08:16 pm (UTC) (Link)
I was going to say the same thing. Instead, I'll say something about digging up my baklava recipe when I get a moment or two later in the day. I also have some Moroccan recipes in my cookbooks if you're interested -- IIRC, they range from easy-peasy to fiendishly involved.
estherchaya From: estherchaya Date: July 26th, 2005 08:23 pm (UTC) (Link)
I am, indeed, interested. On either end of the difficulty range. I'm a good cook and can follow fiendishly involved recipes, but often just don't have the time.
ichur72 From: ichur72 Date: July 26th, 2005 09:06 pm (UTC) (Link)
OK, I'll start with baklava. Most of these measurements are approximate.

1 package frozen phyllo dough
can of olive oil- or butter-flavored cooking spray
~4 c. chopped nuts (I like half almond and half walnut)
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 c. honey, divided
1/4 c. lemon juice
1 c. water

Chop the nuts and mix them with 1/2 c. honey and the spices; set aside. Let the phyllo dough thaw and then lay half of the sheets down in the bottom of a 9 x 13 baking pan one by one, using the cooking spray to coat each sheet. Then spread the nut mixture over the phyllo. Then put the rest of the phyllo on top of the nuts -- again, one sheet at a time, using the cooking spray to coat each sheet. Use knife to score top few sheets in order to make cutting easier later. Bake at 375 until top is golden brown and flaky-looking. Put aside and let cool. Once it's cool, heat the water, lemon juice and remaining 1/2 c. honey in a small saucepan until it comes to a boil. Stir and let simmer on very low heat for about 5 minutes. Then pour the syrup slowly over the baklava (with most going in around the edges, not too much on the top) and let it soak in for a few hours. Refrigerate.

(If that doesn't seem like enough syrup, just make more and pour it on.)
ichur72 From: ichur72 Date: July 26th, 2005 09:21 pm (UTC) (Link)

a couple more recipes ...

Moroccan carrot salad

1 pound carrots, peeled and cut into coin-size slices
1 whole clove garlic
1/4 c. chopped fresh parsley
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. sugar
salt to taste

Cook carrots and garlic clove in salted water till carrots are tender. Drain carrots and discard garlic. Combine lemon juice, oil, paprika, cumin and sugar in a separate bowl; add salt to taste. Pour mixture over carrots, cover and refrigerate for several hours. Garnish with chopped parsley, then serve.

Tazeen (veal roast with fruit and nuts)

3 tbsp. olive oil
2 lb. small onions (smallest you can find)
2 lb. boneless veal, cut into 1-1/2 inch cubes
1/2 lb. pitted prunes
1/2 lb. light raisins
1/2 lb. shelled almonds
1 tsp. salt
3-4 tbsp. sugar
1 tsp. cinnamon
1 c. water

Heat oil in large pan and brown the onions over low heat until they become light golden brown. Add the veal and stir-fry for another 3 minutes. Add prunes, raisins, almonds, salt, sugar, cinnamon and water. Bring to a boil, then turn heat down and let simmer on low heat for 2 hours. Check occasionally -- this should be a moist stew with some liquid. If it dries out too quickly, mix in 1/2 c. water as necessary.
kmelion From: kmelion Date: July 26th, 2005 06:55 pm (UTC) (Link)
in the dried beans and barley section of your supermarket, they should have bags of dried chickpeas as well.
estherchaya From: estherchaya Date: July 26th, 2005 07:18 pm (UTC) (Link)
Thanks, that makes sense. I've just never bothered looking before. Most of my recipes have specified canned chickpeas.
magid From: magid Date: July 26th, 2005 06:59 pm (UTC) (Link)
Another chickpea stew, plus it's Moroccan! (I think I have a cookbook with Moroccan recipes at home; I'll see if I can find something else nice to post).

Thirded about dried chickpeas being in regular supermarkets by the dried beans and/or grains.

Possibly some pastrami instead of salt pork? (I know they use it instead of the B in BLTs and on hamburgers.)

Sorry to hear you lost everything in the fridge/freezer. That totally sucks (and is very vivid, having lost power for 12 hours last week).

I hope food becomes more appealing.
estherchaya From: estherchaya Date: July 26th, 2005 07:20 pm (UTC) (Link)
thanks for the recipe. I'll check it out. Great on the ease of finding dried chickpeas. And good idea on the pastrami. I'm betting cooking a chunk of corned beef would do the trick too... particularly if it's fatty. Hadn't thought of that.

No big deal on the freezer/fridge. I needed to clean the fridge anyway. ;) It was inconvenient more than anything.
hopeness From: hopeness Date: July 27th, 2005 12:32 am (UTC) (Link)
We've been big on tofu lately... a really good tofu curry and tofu bake (cheesy goodness).
malkin From: malkin Date: July 27th, 2005 12:38 am (UTC) (Link)
I would totally be trying to figure out how to make the chicken with lemon and olives that they make at Marrakesh. Yummmmmmers. This is the closest recipe I can find: http://associate.com/recipes/M/127695.shtml
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