March 2013: A Moroccan Buffet

In approaching this month's menu, I kept coming back to sultry nights, tangy lemons, sweet mint, and the bright patterns of Morocco. Having never encountered the flavors of Morocco I was intrigued by the color and ingredient combinations, making it too tempting to resist.

Besides, who could say no to warm homemade pita bread fresh off the grill?

Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fes, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include preserved lemon, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

We knew it was going to be a night of full flavored food.

The Hostess

The Writer

The Theme

A Moroccan Buffet

The Menu

Sides: Pita Bread | Eggplant Smothered with Charmoula | Moroccan Pasta SaladMoroccan Tomato Salad | Moroccan Potato Salad| Sweet Pepper Salad

Main Dish: Chicken with Preserved Lemon and Green Olives (serve with Pistachio Sauce)

Dessert: Pomegranate Meringue Rose Tart

Artichoke Dip

This simple and easy dip was a hit with the kids - who we had to monitor for challenging the "no double-dipping" rule. Mandy picked this recipe the night we polished off her torta-di-santantonio, so she thought she deserved something EASY to make this month.  You might even have all of the ingredients in your pantry! She baked in a Le Creuset dish which dressed this starter up nicely.

Artichoke Dip 

INGREDIENTS

3–4 cups cooked artichoke hearts or 15-oz. cans artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
Minced onions to taste

INSTRUCTIONS

1. Preheat oven to 350°.
2. Combine the artichokes, cheese, and mayonnaise, mixing well. Stir in the onions.
3. Spoon into an 8" square baking dish and bake until bubbly and lightly browned.
4. Serve with assorted crackers

Torta di Sant'Antonio

When I was assigned to bring a pie, saying it pushed my culinary boundaries is an understatement. This traditional Italian torte was an odd combination of rich pastry and wine soaked apples. The sweetness of the wine and the zest of the orange gave it a distinctly mulled flavor that was cut by the flaky crust and creamy whipped cream.

Torta di Sant'Antonio Recipe

INGREDIENTS
2 cups flour7 tbsp. sugar, plus more1 tsp. baking soda6 tbsp. unsalted butter, cut into ½" cubes, chilled¼ cup milk2 egg yolks1 ¼ cups red wine¼ tsp. ground cinnamon4 Granny Smith apples, peeled, cored, and thinly sliced¼ tsp. kosher saltZest of 1 orange1 egg white, lightly beaten

INSTRUCTIONS

1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.

Paella - paˈeʎa

Paella 

(Valencian: [paˈeʎa], Spanish: [paˈeʎa]) 

Though I had heard of this dish, I honestly could not recall ever having it. Just my luck, when it came to pick dishes from Mandy's menu I didn't have much of a choice...two of the dishes involved phyllo which I am an old pro at working with (the pain in the rear that it can be) from many years of helping my mother and grandmother make Baklava. What is the challenge in that? Yes, you read that correctly, the Rookie makes a mean Baklava. And I am not talking about the layered version either. This mama bakes the fancy rolled kind (because until the age of 15 or so, I didn't realize it even came in another shape!) But for those craving that recipe....you'll have to wait. Tonight we cook Paella!

Ingredients

2 1/2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
all-purpose flour
salt and pepper to taste (to taste what? Things like this are not help to The Rookie)
 Olive oil
1 pound chorizo sausage, chopped (I used 2 10 oz. packages with is a bit more than 16 oz or 1 lb, depending on your geographic location this could be a challenge to find. )
1 onion, chopped
4 cloves crushed garlic
2 cups chopped tomatoes (when buying a tomato I do not know how many cups it will equate when chopped...so I bought three and hoped for the best)
2 cups white rice
2 (6.5 ounce) cans minced clams (drained)
2 cups frozen green peas
1 pinch saffron (if you have never used saffron before, ask a Foodie or Gourmet if they have some you can use...this stuff is not cheap. I am not sure I am willing to spend $18 on a "pinch" of anything)
5 cups boiling chicken broth

 Many of the recipes call for shrimp. As this month's host is allergic, I added more sausage and chicken vice a trip to the emergency room.

 Let's get cooking!

Recipe

Preheat oven to 400 degrees F (200 degrees C).
Place the chicken pieces in a large ziplock bag with some flour, salt, and pepper. Close bag (VERY IMPORTANT!). Shake to coat chicken (or give to your four year to do).

In a large skillet, fry the chicken in olive oil until brown and crispy. Set aside.

 Brown the sausage in a skillet and set aside. 
 Place about 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. 

To the same skillet, add chopped tomatoes and saute for 3 to 4 minutes. 

 

Add rice to the skillet and mix well.
Put rice mixture, chicken, and sausage in casserole dish.
Add can of clams, peas, saffron, and chicken broth. 

 

Cover casserole dish.
Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
 

I am not sure if this tasted as desired or not, however I left for Supper Club with two 9x13 dishes and came back with less than enough for the next day's lunch. I think it was a hit (even the kids liked it which is always a plus!).

 
 

Cookie Pizza Recipe

When I was assigned a dessert pizza, I was drawn to this simple Betty Crocker recipe.

Mostly because it was simple.

And let's face it, simple is best when one is involved in a Supper Club.

And when simple tastes this good, well, that's a win all the way around.

Sugar Cookie Pizza Recipe

Ingredients

1 package of Sugar Cookie Dough (to be honest, you could also use already refrigerated dough or, if you're really ambitious, make your own)
1 pint whipped cream
1 container frosting (again, you can make your own, but why when there are so many delicious pre-made ones?)
strawberries
blueberries
2 kiwi, peeled and sliced

Directions

Preheat your oven to 375.

1.  Mix your cookie dough according to package directions.

2.  Spread your cookie dough out on a pizza stone or pan. Warning. The dough WILL expand so leave yourself a little space or else you'll be cleaning up burnt cookie dough off the bottom of your oven. Not that I know from personal experience or anything. Just trust me on this one.

3.  Bake your giant cookie crust until the edges are golden.

4. While your "crust" is cooling, whip the cream with an electric mixer (do not try to use a whisk, not that I know from personal experience or anything). When stiff peaks form - and they will - fold in frosting. Gently.

5.  Spread the whipped cream and frosting combo on the cookie crust.

6. Top with fruit.

7. Eat and pretend it's healthy. After all, there's fruit!

Enjoy!

Sweet and Sour Chicken Recipe

This recipe, based on the one from Cooking Light, was so easy, I may never order take out again.

Sweet and Sour Chicken

You'll need:

1/2 T olive oil
1/2 T sesame oil
2 T minced garlic
1 tsp ground ginger
1/4 tsp crushed red pepper
1 pound boneless, skinless chicken breast

1 medium onion, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
1 cup pineapple chunks

1/2 cup pineapple juice
1/3 cup reduced sodium soy sauce
2 T sherry or dry white wine
1 1/2 T Cornstarch
2 tsp brown sugar

1/4 c. cashews

1. Cut chicken into 1/2" pieces.

Tip: If you buy the chicken from the butcher counter at your grocery store, they'll cut it for you.

2. Heat oil in a large nonstick skillet. Add garlic, ginger, red pepper, and chicken to pan; sauté until chicken is done. Remove chicken from pan; set aside.

3. Add onion, celery, and bell pepper to pan, and sauté until crisp-tender. Drain pineapple, reserving the 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds.

4. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and brown sugar in a bowl, stirring with a whisk until smooth.

5. Return chicken mixture to pan. Stir in juice mixture; bring to boil.

6. Sprinkle with cashews.

7. Save a ton of money by never ordering take out again.

Enjoy!