-

 Chicken tagine and couscous.

A month in the making! Since Morocco is on the Mediterranean, and we went there a few years back, a tagine sounded like a good idea. I salted lemons with spices last month for the preserved lemons. Of course, I couldn't just use one recipe, but I made a spice blend and dry-marinated chicken thighs, used the standard olives, onions, and preserved lemons. I cooked it with carrots, zucchini, and parsnip. Made a little couscous to go with it, and topped it all with cilantro. It was really tasty. Will make again.

Comments

Post a Comment

Popular posts from this blog

-
Image
Pesce alla Ghiotta (Sicilian Fish with Potatoes and Olives), Italian green beans I've been almost the same recipe with cod for a long time, but never say it with potatoes, so I actually used the recipe (more or less). I'm going to add some golden raisins when I put the cod in. I cooked the green beans, and sauteed some garlic, anchovies, red pepper flakes, and panko bread crumbs. Will add the green beans and a bit of parsley, and give it a good mix.  https://enzasquailhollowkitchen.com/pesce-alla-ghiotta-sicilian-fish-with-potatoes-and-olives/#recipe
Read more
-
Image
  Tuna tartare appetizer with baguette toasts, grilled marinated tuna, a salad of avocado, pear, Divina Peruvian pearls peppers (peppadew), jasmine rice, and spinach. I made the tuna tartare with the rest of the tuna from the ceviche. I used the recipe from Aqua restaurant in SF about 25 years ago. I followed the recipe....mostly. The salad was something I threw together because I had a half of avocado in the refrigerator, a lot of the pear that went into the tartare, some leftover cucumber from the ceviche, and those peppadew peppers because my partner loves them. Made a Korean-type dressing that included sesame oil, gochugaru, and orange marmalade. 
Read more
-
Image
Chicken bouillabaisse and roasted radishes. I had boneless skinless thighs and felt like making something different. What happens is I work from home, and a lot of the day I have the TV on tuned to cooking shows. Today, Jacques Pepin made c hicken bouillabaisse  and I took that as my inspiration. I google the recipe, but it only used 1/4 tsp of herbes de Provence. I was looking for something with a little more punch. I added anise liqueur to the marinade, and didn't add the the aromatics. I wanted to cook them separately.  I added lavender and bay leaves to the soup and   I also have fresh herbs I'm growing in various places, so I made my own fresh herbes de Provence using the parsley, basil, tarragon, chives, oregano, thyme, and rosemary. I added lavender and bay leaves to the soup, and garnished with the fresh herbs, evoo, and oh, I also made a rouille. Delicious. The roasted radishes were also very good. I made the salad part with baby arugula rather than radish g...
Read more