Thread: 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

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

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

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

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

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

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!

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

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

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

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.

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 .

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

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

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

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