Blog Feed: Dinners & Dreams

Savoring Italy {Part Two}

Published on 2011-07-01 08:20:00

The first time I visited Italy was at age fourteen. Even back then, I was obsessed with food but not in a cook it, write about it way. That was about twenty years ago but I remember almost everything. At the time, my father was still alive and I reme > read more

Massapan: MarzipanTarts

Published on 2011-02-03 06:11:00

When ousted from Andalusia, the Moors and Jews of Spain brought with them their love for marzipan to Morocco. As a result many Moroccan pastries are made with ground almonds. Massapan, from the Spanish word mazàpan (marzipan) are Jewish Moroccan tar > read more

Baked Calamari Rings

Published on 2011-01-14 16:26:00

This baked calamari is truly delicious. I first tasted this preparation at my mother-in-law’s two Christmases ago and fell in love with it. She verbally gave me the ingredients so I replicated the recipe from memory, while adding my two cents. The > read more

Mofletas

Published on 2011-01-13 05:51:00

Mofletas/mufletas may be less known than their Muslim cousins rghaif /msemmen but they are practically the same. Sure one is round, the other is square but the difference is only in shape. The taste and texture are the same.Mofletas have more to them > read more

How to Make Preserved Garlic

Published on 2011-01-11 17:14:00

I preserve garlic and keep it in the refrigerator for months for those instances when I don’t have much time for chopping and mincing.Nothing beats the strong taste of fresh garlic but preserved garlic, to me, is a close second. I can’t stand the > read more

Pomegranate Molasses Ice Cream

Published on 2011-01-09 10:22:00

In my previous recipe with pomegranate molasses, I mentioned that I’m loving replacing grenadine, which I was such a sucker for as a child, with sugar-free pomegranate molasses. I used to put grenadine on everything (I mean everything), a bit like > read more

Fish Stew with Fennel and Harissa

Published on 2011-01-07 18:15:00

Fish stew/tagine is a Northern Moroccan delicacy made in coastal cities like Tangiers, Tetouan and Larache where fish is abundant and affordable. But it is also made in different parts of the country although less frequently in more interior regions > read more

Skhina

Published on 2011-01-06 05:54:00

Skhina means "hot" in arabic and is the cholent/hamin (which also mean "hot") of Moroccan Jews prepared for the Sabbath midday meal. It is typically cooked the day before (to abide by Jewish law which prohibits all forms of cooking on the Sabbath) in > read more

Celebrating Jewish Moroccan Cuisine

Published on 2011-01-03 06:07:00

It saddens me how the Arab-Israeli conflict has been constantly going on for as far back as I can remember, with mutual hatred intensifying over the years. Growing up in Morocco, I am happy to say that Jews and Muslims have lived in harmony for hundr > read more

Fruit Salad with Pomegranate Molasses

Published on 2011-01-01 21:59:00

What does pomegranate molasses taste like? I would have answered "pomegranates" a few weeks ago. Now that I've tasted it, my answer will be a bit more elaborate. It tastes like pomegranates, of course, as well as molasses. It has that deep, grown-up > read more

2010 Favorites

Published on 2010-12-31 07:11:00

These are recipes from 2010 that were such a hit in our household that we made them more than once or are planning to make them again. Enjoy browsing through our favorites!Happy New Year!Salads and Appetizers ZaaloukCouscous Salad with Cranberries an > read more