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Thread: Moroccan-inspired dinner tonight

  1. #1
    Bob Terwilliger Guest

    Default Moroccan-inspired dinner tonight

    Lin asked me for the recipes, then she did all the work. We had:

    Roasted Eggplant and Garlic Salad with Tomatoes
    Green Beans with Harissa
    Kofta with Ras al-Hanout
    Whole Wheat Pitas

    Lin particularly liked the eggplant salad; I particularly liked the kofta.

    Recipes are:

    Roasted Eggplant and Garlic Salad with Tomatoes[1]

    1 1 1/4-pound eggplant, peeled and cut into 1-inch pieces
    2 tablespoons olive oil
    8 large garlic cloves, peeled

    1 1-pint basket cherry tomatoes, halved
    1/4 cup chopped onion
    2 tablespoons chopped fresh parsley
    2 tablespoons chopped fresh dill
    2 tablespoons red wine vinegar

    Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan.
    Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to
    roast until eggplant and garlic are tender, stirring occasionally, about 25
    minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves.
    Transfer eggplant and garlic to medium bowl. Mix remaining ingredients into
    eggplant mixture. Season with salt and pepper. Cool to room temperature.
    (Can be made 2 hours ahead. Let stand at room temperature.)


    Harissa (from Marcus Samuelsson)[2]

    3/4 cup olive oil
    2 garlic cloves, minced
    1 teaspoon ground caraway
    1 cup mild chili powder
    1 tablespoon ground coriander
    1 teaspoon salt
    2 tablespoons chopped mint

    Heat the oil in a small sauté pan over medium heat. When the oil shimmers,
    add the garlic and sauté until golden, about 4 minutes.

    Remove the pan from the heat. Add the caraway, chili powder, coriander,
    salt, and mint, and stir to combine. Let cool. Store in an airtight
    container in the refrigerator.


    Green Beans with Harissa

    Steam green beans until tender-crisp. Put into a bowl and add a dollop of
    harissa; toss to combine.


    Ras al-Hanout (from Marcus Samuelsson)[3]

    3 tablespoons ground cinnamon
    2 tablespoons ground turmeric
    1 tablespoon freshly-round black pepper
    1 1/4 teaspoons freshly-grated nutmeg
    1 1/2 teaspoons ground cardamom
    1 1/2 teaspoons ground cloves

    Combine all spices in a small bowl and blend well. To intensify the flavors,
    lightly toast the amount you need before using. Store in a tightly-sealed
    container in a cool, dark place.


    Kofta (hugely modified from Marcus Samuelsson's recipe)

    3 slices white bread, torn into 1-inch pieces
    1/4 cup milk
    1 tablespoon Ras al-Hanout
    2 pounds meatloaf mix (half beef, half pork)[4]
    1 teaspoon salt
    2 sprigs parsley
    2 jalapeños, finely chopped
    2 tablespoons olive oil

    Place the bread into a small bowl. Pour the milk over the bread, toss, and
    let soak until well moistened, about 10 minutes.

    Toast the Ras al-Hanout in a dry skillet until fragrant.

    Put the met, bread/milk mixture, salt, parsley, and jalapeños into a large
    bowl and mix with your hands. Form into long "bricks." Brush with olive oil
    and cook (grill, broil, or sauté) until cooked through.


    [1] I'm not sure where I got this recipe. It's in a file named "Moroccan
    Salads" on my computer, and the file was created back in the 1990s.

    [2] This recipe appears in Samuelsson's book _The Soul of a New Cuisine_.

    [3] Most recipes for Ras al-Hanout are *much* more exotic. This is the first
    one I've seen which didn't call for dried roses and angelica. Authentic or
    not, this spice mixture worked well for the particular use we made of it.

    [4] Meatloaf mix was what we had. Ground lamb would be a lot more authentic.


    Bob


  2. #2
    Christine Dabney Guest

    Default Re: Moroccan-inspired dinner tonight

    On Fri, 25 Sep 2009 20:41:29 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:


    >[2] This recipe appears in Samuelsson's book _The Soul of a New Cuisine_.


    Darn. I just placed an order to Jessica's Biscuit for several
    cookbooks. Now I need to get this book..LOL. Along with a few
    more....

    Thanks for posting the other recipes.

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    projectile vomit chick Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 25, 10:41*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Lin asked me for the recipes, then she did all the work. We had:
    >
    > Roasted Eggplant and Garlic Salad with Tomatoes
    > Green Beans with Harissa
    > Kofta with Ras al-Hanout
    > Whole Wheat Pitas


    *snip fictional food account

    Why don't you ever take pictures of these grand gargantuan gourmet
    feasts you are always yapping about?

    LOL

  4. #4
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    PVC wrote:

    >> Lin asked me for the recipes, then she did all the work. We had:
    >>
    >> Roasted Eggplant and Garlic Salad with Tomatoes
    >> Green Beans with Harissa
    >> Kofta with Ras al-Hanout
    >> Whole Wheat Pitas

    >
    > *snip fictional food account
    >
    > Why don't you ever take pictures of these grand gargantuan gourmet
    > feasts you are always yapping about?


    Who says that pictures were *not* taken? Do you think you *deserve* to see
    the things Lin and I cook? Maybe if you kiss my ass, I'll consider it,
    bitch.

    Bob


  5. #5
    Elder Guest

    Default Re: Moroccan-inspired dinner tonight

    In article <006b9f17$0$24583$[email protected]>,
    virtualgoth@die_spammer.biz says...
    > Ras al-Hanout (from Marcus Samuelsson)[3]
    >
    > 3 tablespoons ground cinnamon
    > 2 tablespoons ground turmeric
    > 1 tablespoon freshly-round black pepper
    > 1 1/4 teaspoons freshly-grated nutmeg
    > 1 1/2 teaspoons ground cardamom
    > 1 1/2 teaspoons ground cloves
    >
    > Combine all spices in a small bowl and blend well. To intensify the flavors,
    > lightly toast the amount you need before using. Store in a tightly-sealed
    > container in a cool, dark place.
    >

    I've bought store bought Ras before, after a Moroccan holiday, and it
    was magnificent with anything using Lamb, Mutton, or Goat.
    --
    Carl Robson
    Get cashback on your purchases
    Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
    Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

  6. #6
    koko Guest

    Default Re: Moroccan-inspired dinner tonight

    On Fri, 25 Sep 2009 20:41:29 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Lin asked me for the recipes, then she did all the work. We had:
    >
    >Roasted Eggplant and Garlic Salad with Tomatoes
    >Green Beans with Harissa
    >Kofta with Ras al-Hanout
    >Whole Wheat Pitas
    >
    >Lin particularly liked the eggplant salad; I particularly liked the kofta.
    >

    snippage of wonderful meal.

    Saved the recipes, it all sounds so good I can't wait to try them.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/19

  7. #7
    Tudor5 Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 26, 10:11*pm, koko <k...@letscook.com> wrote:
    > On Fri, 25 Sep 2009 20:41:29 -0700, "Bob Terwilliger"
    >
    > <virtualgoth@die_spammer.biz> wrote:
    > >Lin asked me for the recipes, then she did all the work. We had:

    >
    > >Roasted Eggplant and Garlic Salad with Tomatoes
    > >Green Beans with Harissa
    > >Kofta with Ras al-Hanout
    > >Whole Wheat Pitas

    >
    > >Lin particularly liked the eggplant salad; I particularly liked the kofta.

    >
    > snippage of wonderful meal.
    >
    > Saved the recipes, it all sounds so good I can't wait to try them.
    >
    > koko
    > --
    >
    > There is no love more sincere than the love of food
    > * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
    > updated 09/19


    well it looks good to me so will try in on Sundays roast lamb leg/
    s
    any other ideas or clues for lamb (apart from Curries)

    Surplus lamb at the moment after spring cleaning the freezers so
    ideas VERY welcome

  8. #8
    Lynn from Fargo Ografmorffig Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 25, 10:41*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Lin asked me for the recipes, then she did all the work. We had:
    >
    > Roasted Eggplant and Garlic Salad with Tomatoes

    (ship)
    Thank you!!!!!!

    That Eggplant & Garlic Salad with Tomatoes has GOT to be the salad I
    ate 23 years ago at the Moroccan pavillion at Epcot Center in
    Orlando.
    It was a "sampler" dish with four small separate salads.

    They were all really good but there was one garlicky salad with lots
    of tomatoes and what I thought was zuchinni. Got down to the bottom of
    the little dish and GASP! there was that telltale purple skin!

    It was the first time I ever liked eggplant. And I haven't eaten it
    and liked it since!!!

    I've always felt guilty that there was a vegetable I wouldn't eat:
    battered and deep fried, sauteed, stir fried, in lasagna . . . I
    gagged on all of 'em!

    I even bought a $35 Moroccan cookbook to see if there was anything
    like it there. No luck, but I'm glad I bought (and use) the book.

    But now . . . gee whillikers Terwilligers ! ! ! I think this is
    it!!!! I will let you know as soon as can get a nice smallish young
    eggplant.

    Lynn from Fargo
    Motto: "One man's eggplant is another man's aubergine!

  9. #9
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    Tudor5 wrote:

    > any other ideas or clues for lamb (apart from Curries)
    >
    > Surplus lamb at the moment after spring cleaning the freezers so ideas
    > VERY welcome


    What cuts do you have? Lin and I eat lamb fairly often, but different cuts
    call for different cooking methods. A very popular quasi-Moroccan dish using
    ground lamb has been posted here before:

    Macaroni with Spicy Lamb Ragout
    Serves 6

    1 tablespoon butter or vegetable oil
    1 cup diced, peeled onion
    1/2 teaspoon minced, peeled garlic
    1 pound lean ground lamb or beef
    1 15-oz can (2 cups) tomato sauce
    1 teaspoon dried oregano leaves
    1/4 teaspoon ground cinnamon
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup chopped fresh parsley
    1 cup plain low-fat yogurt
    1 pound macaroni or ziti
    2 tablespoons butter

    1. In a large skillet, melt the 1 tablespoon of butter over moderate
    heat. Add the onion and cook 5 minutes, stirring often, until onion is soft
    and yellow. Add garlic and meat, increase heat to moderately high and cook 5
    minutes, breaking up meat with a spoon, until it loses most of its red
    color. Start pasta water.

    2. To meat mixture, add tomato sauce, oregano, cinnamon, salt, and
    pepper. Bring to a boil. Reduce heat to moderately low and simmer 15
    minutes, stirring often to prevent sauce from sticking.

    3. While sauce is cooking, boil pasta for required time.

    4. Add parsley to sauce and turn heat off, but leave pan on burner for a
    moment. After about a minute, remove the pan from the heat. Beat the yogurt
    smooth, add to the sauce, and stir to blend.

    5. Drain pasta and put into large bowl. Toss with the remaining butter.

    Divide pasta among heated soup plates or dinner plates. Spoon sauce over
    pasta and serve. Good with toasted French bread and a salad of escarole,
    cucumbers, beets, and black olives.


    Bob


  10. #10
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    Lynn wrote:

    > That Eggplant & Garlic Salad with Tomatoes has GOT to be the salad I ate
    > 23 years ago at the Moroccan pavillion at Epcot Center in Orlando. It was
    > a "sampler" dish with four small separate salads.
    >
    > They were all really good but there was one garlicky salad with lots of
    > tomatoes and what I thought was zuchinni. Got down to the bottom of the
    > little dish and GASP! there was that telltale purple skin!
    >
    > It was the first time I ever liked eggplant. And I haven't eaten it and
    > liked it since!!!


    Lin recently made a stuffed eggplant which you might like. It has you scoop
    out the eggplant flesh and boil it, which I've never seen done before. Most
    recipes have you cook it with oil (and eggplant can absorb a *lot* of oil).
    The recipe is from Michael Chiarello's mother, and can be seen at
    http://www.foodnetwork.com/recipes/m...ipe/index.html

    Bob


  11. #11
    projectile vomit chick Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 25, 11:25*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > PVC wrote:
    > >> Lin asked me for the recipes, then she did all the work. We had:

    >
    > >> Roasted Eggplant and Garlic Salad with Tomatoes
    > >> Green Beans with Harissa
    > >> Kofta with Ras al-Hanout
    > >> Whole Wheat Pitas

    >
    > > *snip fictional food account

    >
    > > Why don't you ever take pictures of these grand gargantuan gourmet
    > > feasts you are always yapping about?

    >
    > Who says that pictures were *not* taken? Do you think you *deserve* to see
    > the things Lin and I cook? Maybe if you kiss my ass, I'll consider it,
    > bitch.


    Did spittle fly out of yer mouth when you hammered that out? Go spit
    at someone else, that angry Usenet **** doesn't work on me LOL

  12. #12
    brooklyn1 Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sun, 27 Sep 2009 12:58:33 -0700 (PDT), projectile vomit chick
    <[email protected]> wrote:

    >On Sep 25, 11:25*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    >wrote:
    >> PVC wrote:
    >> >> Lin asked me for the recipes, then she did all the work. We had:

    >>
    >> >> Roasted Eggplant and Garlic Salad with Tomatoes
    >> >> Green Beans with Harissa
    >> >> Kofta with Ras al-Hanout
    >> >> Whole Wheat Pitas

    >>
    >> > *snip fictional food account

    >>
    >> > Why don't you ever take pictures of these grand gargantuan gourmet
    >> > feasts you are always yapping about?

    >>
    >> Who says that pictures were *not* taken? Do you think you *deserve* to see
    >> the things Lin and I cook? Maybe if you kiss my ass, I'll consider it,
    >> bitch.

    >
    >Did spittle fly out of yer mouth when you hammered that out? Go spit
    >at someone else, that angry Usenet **** doesn't work on me LOL


    Obviously LIES flying out his baboon ass faced maw.

  13. #13
    Tudor5 Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 27, 10:45*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Tudor5 wrote:
    > > any other ideas or clues for lamb * *(apart from Curries)

    >
    > > Surplus lamb at the moment after spring cleaning the freezers *so ideas
    > > VERY welcome

    >
    > What cuts do you have? Lin and I eat lamb fairly often, but different cuts
    > call for different cooking methods. A very popular quasi-Moroccan dish using
    > ground lamb has been posted here before:
    >
    > Macaroni with Spicy Lamb Ragout
    > Serves 6
    >
    > 1 tablespoon butter or vegetable oil
    > 1 cup diced, peeled onion
    > 1/2 teaspoon minced, peeled garlic
    > 1 pound lean ground lamb or beef
    > 1 15-oz can (2 cups) tomato sauce
    > 1 teaspoon dried oregano leaves
    > 1/4 teaspoon ground cinnamon
    > 1 teaspoon salt
    > 1/4 teaspoon pepper
    > 1/4 cup chopped fresh parsley
    > 1 cup plain low-fat yogurt
    > 1 pound macaroni or ziti
    > 2 tablespoons butter
    >
    > 1. In a large skillet, melt the 1 tablespoon of butter over moderate
    > heat. Add the onion and cook 5 minutes, stirring often, until onion is soft
    > and yellow. Add garlic and meat, increase heat to moderately high and cook 5
    > minutes, breaking up meat with a spoon, until it loses most of its red
    > color. Start pasta water.
    >
    > 2. To meat mixture, add tomato sauce, oregano, cinnamon, salt, and
    > pepper. Bring to a boil. Reduce heat to moderately low and simmer 15
    > minutes, stirring often to prevent sauce from sticking.
    >
    > 3. While sauce is cooking, boil pasta for required time.
    >
    > 4. Add parsley to sauce and turn heat off, but leave pan on burner for a
    > moment. After about a minute, remove the pan from the heat. Beat the yogurt
    > smooth, add to the sauce, and stir to blend.
    >
    > 5. Drain pasta and put into large bowl. Toss with the remaining butter.
    >
    > Divide pasta among heated soup plates or dinner plates. Spoon sauce over
    > pasta and serve. Good with toasted French bread and a salad of escarole,
    > cucumbers, beets, and black olives.
    >
    > Bob


    Thanks for the idea . However, home based animals and foxes got
    most of it in the end
    Time and chores and another duty , ate up free time .

    Boiled up a few kgs of chick peas instead and made up about three
    months worth of Humous
    as summer is on its way Harvested the egg plants that are doing
    jack in the beanstalk impressions
    planted 1200 chili seedlings and 3000 lettuce Finished 11PM after a
    4 am start
    So the lamb just got tossed as it had thawed .Hate throwing food
    out but the ancient cat, dogs and foxes
    had cleaned everything up (including the bones) by daybreak this
    morning .




  14. #14
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    PVC continued to yammer fruitlessly:

    >>>> Lin asked me for the recipes, then she did all the work. We had:

    >>
    >>>> Roasted Eggplant and Garlic Salad with Tomatoes
    >>>> Green Beans with Harissa
    >>>> Kofta with Ras al-Hanout
    >>>> Whole Wheat Pitas

    >>
    >>> *snip fictional food account

    >>
    >>> Why don't you ever take pictures of these grand gargantuan gourmet
    >>> feasts you are always yapping about?

    >>
    >> Who says that pictures were *not* taken? Do you think you *deserve* to
    >> see the things Lin and I cook? Maybe if you kiss my ass, I'll consider
    >> it, bitch.

    >
    > Did spittle fly out of yer mouth when you hammered that out? Go spit at
    > someone else, that angry Usenet **** doesn't work on me LOL


    Let me put it this way, then:

    The menu listed was not a "grand gargantuan gourmet feast" by *my*
    standards. Why should I post pictures of a main dish, salad, side vegetable,
    and bread? I don't really care if it's a lavish meal by *your* standards.
    You are not worth the effort, minuscule though that effort might be. (You've
    probably heard that last sentence a million times, haven't you?)

    Bob


  15. #15
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    Sheldon wrote:

    > Obviously LIES flying out his baboon ass faced maw.


    Hey, look, it's NEWBIE LIAR Sheldon!

    Still waiting for you to provide a link to your first RFC post, NEWBIE.
    There's no way you *could* have been here before I was (March 1990), because
    AOL was your first ISP, NEWBIE LIAR MONKEY!

    Bob


  16. #16
    projectile vomit chick Guest

    Default Re: Moroccan-inspired dinner tonight

    On Sep 27, 9:06*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Sheldon wrote:
    > > Obviously LIES flying out his baboon ass faced maw.

    >
    > Hey, look, it's NEWBIE LIAR Sheldon!
    >
    > Still waiting for you to provide a link to your first RFC post, NEWBIE.
    > There's no way you *could* have been here before I was (March 1990), because
    > AOL was your first ISP, NEWBIE LIAR MONKEY!


    You should check your blood pressure......LOL

  17. #17
    Bob Terwilliger Guest

    Default Re: Moroccan-inspired dinner tonight

    PVC wrote:

    > You should check your blood pressure......LOL


    Your concern is touching. Or do I mean your touch is concerning? Whatever.

    Bob, who *did* just finish off a big iced coffee

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