Moroccan Entertaining Made Easy

According to celebrity cookbook author Paula Wolfert, the fascination with Moroccan cuisine has taken off in Europe, and America. Paula who is author of the 1973 cookbook, Couscous and Other Good Food from Morocco, which last year won the James Beard Foundation Cookbook Hall of Fame Award, believes that Moroccan cuisine is now very hot in America.

That being said, it is often difficult to find the time or ingredients to put together an authentic Moroccan dining experience. If that's the case, but you still want to create something elegant and exotic, Gourmet Fusion's white porcelain tagines can help.

They come in two sizes - the larger one measuring 6.25 inches diameter is ideal for single servings, and the smaller one (4.75") is great for desserts. Serve your favorite recipe in these restaurant quality tagines by Front of the House, or simply use them to serve nuts, olives, cheese and cold meats, buffet style. Add some exotic table linens and candles and you have a simple, Mediterranean atmosphere. They can be bought online, or at Gourmet Fusion in the Leaping Lotus, Solana Beach, CA.

Pomegranate & Orange Juice

I read a report recently based on research carried out by the University of California, Los Angeles which ranked 10 beverages by their levels of disease-fighting antioxidants, and pomegranate juice was the clear winner.

The top ten list went as follows:

1. Pomegranate juice
2. Red wine
3. Concord grape juice
4. Blueberry juice
5. Black cherry juice
6. Acai juice
7. Cranberry juice

8. Orange juice
9. Tea
10. Apple juice

Well, if you are like me, and rarely eat pomegranates, trying to incorporate them into anything sounds a challenge, so I began to consider the places I know where pomegranates are a common fruit, and immediately thought of Morocco. It was in the book, Cooking at the Kasbah by Kitty Morse, that I found this recipe, and not only does it include pomegranates, but also orange juice which comes in at number eight on the list, so I guess this is really full of antioxidants. It is non-alcoholic, and ideal for the long, hot summer days ahead.

Ingredients (Serves 1)

• 1 pomegranate
• 1/4 cup water
• 1/2 cup fresh orange juice
• Sugar to taste
• 2 teaspoons orange-flower water (available in some supermarkets and liquor stores, and also Middle Eastern markets)
• Fresh mint sprigs for garnish

Method

1. Fill a large bowl with water. Cut the pomegranate in half lengthwise. Holding the fruit under the water, break it apart, separating the seeds from the skin and white pith. The seeds will drop to the bottom of the bowl, while the pith will float to the surface.
2. Transfer the seeds to a colander or strainer. Rinse, removing any remaining bits of skin and pith.
3. In a blender or juicer, puree the pomegranate seeds with the water.
   
4. Strain through a fine-meshed sieve, pressing the puree with the back of a large spoon to extract as much liquid as possible.
5. Transfer to a container and stir in the orange juice, sugar, and orange-flower water.
6. Serve over ice cubes and garnish with a mint sprig.

Moroccan Black Olive and Orange Salad

Middle Eastern and Mediterranean food is becoming more and more popular, not only as a main course, but as a side dish, or appetizer.

A typical example of this is hummus, which as little as five years ago, was unheard of by many people and is now offered as an appetizer in at least two of the pizza chain restaurants here in Southern California.


With this in mind, and looking for something to pair with the heartier-style meals that are typical of this time of year, this Moroccan Black Olive and Orange salad makes an ideal accompaniment to many meals. It is light and refreshing and can be either an appetizer or a side dish.

Serve it in our elegant white serving tagines to add an elegant and exotic touch to your meal.

Moroccan Black Olive Orange Salad Ingredients

• 4 Navel Oranges
• 1 Cup Pitted Oil-Cured Black Olives
• 1/4 Cup Red Onion, Thinly Sliced
• 1 Teaspoon Fennel Seeds, Crushed
• Sea Salt
• Red Wine Vinegar
• Extra Virgin Olive Oil
• 1/4 Cup Torn Mint Leave

Method

1. Peel the oranges and with a paring knife, carefully scrape off as much of the white pith as possible, without tearing the fruit.
2. Slice each orange crosswise into 3/8th-inch thick slices.
3. Arrange the slices on a platter, slightly overlapping each one.
4. Scatter the olives and the onions over the oranges.
5. Season everything with the fennel seeds and salt.
6. Splash the vinegar and drizzle olive oil over the salad.
7. Place the mint on top.
   

Tagine Cooking

A tagine is a staple cooking tool of Moroccan cuisine. It is used to slow-cook many different types of dishes both sweet and savory. Made in earthenware, the traditional Tagine comprises two parts - a wide base which is about 2-3 inches deep, and on top of this is the tent shaped lid. The same design has been used for centuries in North African kitchens to cook meat, poultry, vegetables, fruits and spices and the slow cooking method allows the subtleties of all the different flavors to meld together, resulting in the succulent, flavorful and fragrant dishes for which the region is known.

Earthenware tagines are still in use in North Africa today, and have a slightly rounded base so that they fit firmly into slow burning charcoal. The shape of the lid allows very little water to be used (which has always been useful in a desert region) in the base of the tagine, and as the food heats up the steam that forms in the tall lid does not evaporate but re-condenses when it hits the cool sides and keeps the food moist whilst cooking. Also the tall shape of the lid keeps the top of the lid cool enough to handle without a cloth.

As well as the earthenware tagines used widely in North Africa, many adaptations have been made to suit modern kitchens, such as the Le Creuset tagine pictured here which has a glazed earthenware lid, but an enamelled cast iron base. In this way the firm, flat base can easily be used on any modern heat source, but the advantages of the earthenware lid are still retained.

Cooking and hospitality are an integral part of life in North Africa and the tagine recipe below is typical of the wonderful combinations of flavor that can be produced with tagine cooking, yet the dish is relatively simple to make. You don't have to own a traditional tagine to prepare good Moroccan food. If you have an enameled casserole dish with a lid, a crockpot or a small Dutch oven, these will substitute for the tagine, and you can still enjoy the mouthwatering flavors of North Africa in your own home.

Recipe - Lemon Chicken Tagine

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic, crushed
• 4 chicken quarters
• 1 level teaspoon ground turmeric
• 1 tablespoon chopped fresh coriander
• 1 1/2 cups chicken stock
• 4 quarters preserved lemons
• salt
• freshly ground black pepper
• fresh coriander to garnish

Method

1. Heat the oil in the tagine base, fry the onion and garlic gently for 3-4 minutes without coloring.
2. Cut the chicken quarters into two pieces. Add these to the tagine, raise the heat slightly and brown evenly, turning the pieces frequently.
3. Add the turmeric, coriander and stock with some seasoning, bring to a simmer.
4. Rinse the pieces of lemon thoroughly in cold running water. Cut away and discard the fruit flesh then cut the softened peel into thin strips, stir these into the chicken.
5. Cover and cook very slowly for 2 - 2 1/2 hours. Remove the lid and boil the liquid rapidly for a few minutes to thicken the consistency.
   
6. Garnish liberally with the chopped coriander before serving.
   

Can Cinnamon Lower Blood Sugar?

Can cinnamon help to lower blood sugar levels? As early as 2700 BC, Chinese herbalists used cinnamon to help treat stomach and kidney disorders, and later Greek and Indian healers valued it as a remedy for many digestive complaints.

Recent research carried out in Pakistan showed that diabetics who took cinnamon pills for 40 days saw their cholesterol levels fall by at least 13% and their triglyceride levels by at least 23%. Similarly, research in Germany showed that when adults with type 2 diabetes took the equivalent of 1 g of cinnamon powder three times a day for four months, cinnamon reduced their blood sugar by about 10%, and it is believed that compounds in cinnamon may activate enzymes that stimulate insulin receptors. So this is good news for those who love the taste of cinnamon.

Cinnamon is used extensively in Moroccan dishes, and one of my favorites is the chicken recipe below which is both tasty and healthy. It combines chicken, tomatoes and honey in a dish that is low in fat and rich in protein, antioxidants, potassium and easily assimilated sugars. It is also very easy to make, just needing a stir from time to time.

Chicken with Tomatoes in Honey - Serves 4

Ingredients
1 tablespoon extra virgin olive oil
Handful blanched almonds
4 boneless, skinless chicken pieces, about 10 oz
1 large onion, grated or finely chopped
5 large tomatoes, peeled, seeded, and coarsely chopped
1/2 teaspoon saffron threads
Good pinch black pepper
1/2 - 3/4 teaspoon salt
1/2 - 3/4 teaspoon ground cinnamon

Recipe

1. Heat a pan, add the oil and almonds and saute until golden. Alternatively put the almonds on a baking sheet and toast in a preheated oven, 350 degF, for about 10 minutes. Remove and set aside.
2. Add the chicken to the pan, cover, and saute over medium-high heat for about 5 minutes, stirring occasionally. When the chicken is golden, reduce heat to medium and let cook, still covered, in its own juices for another 15 minutes, stirring from time to time.
3. Stir in the onions and cook for a few more minutes, then add the tomatoes, saffron, pepper and salt. Cover and simmer for 40 minutes, stirring once or twice.
4. Transfer the chicken to a separate dish and continue simmering the tomatoes until the liquid has almost evaporated. Season with cinnamon and drizzle all over with the honey.
5. Return the chicken to the pan, simmer for a few minutes to warm through, then garnish with the almonds and serve with couscous.