Flavors of Morocco

It's no secret I love Williams-Sonoma and attend many of their classes.

Last week we got to explore the flavors of Morocco.  A wonderful way to put spice in your life and to try some flavors unique to North Africa.  The class did not disappoint.  Just take a look at the tagine above.  Isn't it beautiful?  They are selling them in the store, so you can pick one up if you like (picture courtesy of Williams-Sonoma.com)!

We tried some of the classic flavors and spices used in Moroccan cuisine such as:

Harrisa - a spicy puree of tomato, olive oil, garlic, cayenne pepper, and spices.
Ras el Hanout - a unique spice blend with a rich aroma.  Similar to a curry blend.
Preserved Lemons - These were salty tart, and we found that the lemons are brined for at least a week.
Couscous - a semolina pasta used to accompany meat.
Mint - this herb is used in a variety of dishes from salads to tea.

One the menu was:

Spiced Couscous

Chicken Tagine with Preserved Lemons and Olives

Moroccan-Style Meatballs

(Pictures courtesy of Williams-Sonoma.com)

They were all delicious but I think I liked the meatballs the best. Made with lamb, but could easily be made with ground beef and be just as good.  In fact, I think these would be perfect as snacks for Super Bowl Sunday this weekend!

We also sampled their Apricot Tagine Sauce, which is an excellent way to start trying Moroccan Cuisine.  

Go global and explore this country's bold flavors.  They are tasty, easy to prepare, and healthy.  Enjoy!

Twice-Baked Potato Pizza

We have some big games coming up on TV soon. 

How many of you watch the Super Bowl?

Do you like to watch the game, or do you just like to see the commercials, and the half time show?

Either way, it is always fun to gather friends and family around and munch on yummy food.  Any excuse to cook and eat right?

This recipe is what I call “manly” food.  It just has that bar food feel to it.  Perfect for a party on the big game day. 

 

I was in the store the other day and saw a new item.  It was Progresso’s Recipe Starters.  Have you seen them yet.  They are actually soups, with a thick consistency that you can use as a base for other recipes.  There were several choices to choose from so I grabbed the Three Cheese cooking sauce and another one and off I went.  Now, what to make with this Three Cheese cooking sauce?  I scanned the recipes suggested on www.pillsbury.com and found several.  The one that caught my eye, because it was so different, was the Twice Baked Potato Pizza.  I can’t recall that I’ve ever had a potato on a pizza before.  Again, I’m a traditionalist, but I’m breaking free.

So I decided to try this out.  It’s really a pizza of sorts, but also tastes like potato skins.  Quite easy to make using a refrigerated pizza crust, and pre-sliced potatoes.  You don’t end up using all the three cheese sauce so you will have some left to use in another recipe.  I was thinking cheese biscuits…

 

All in all this was a tasty treat!  One that any guy would love, and perfect to serve a crowd.  I will certainly have this on my list of items to make come Super Bowl Sunday.  Hope you will too!

Twice-Baked Potato Pizza

adapted from: www.pillsbury.com

1  can (13.8 oz) refrigerated pizza crust

1  can (18 oz) Progresso Recipe Starters creamy three cheese cooking sauce

2  cups refrigerated homestyle potato slices (from 20-oz bag such as Simply Potatoes)

6 bacon slices cooked and crumbled 

1 ½  cups cheddar cheese, shredded

Garnishes:  (if desired)

Diced seeded tomatoes

Sliced green onions

Heat oven to 425°F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 5 minutes or until light golden brown.

Spread 1/2 cup plus 2 tablespoons of the cooking sauce evenly over partially baked crust (using more sauce will make crust soggy). Arrange potato slices in single layer over sauce. Sprinkle with bacon and cheese. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with tomatoes and green onions. Serve.

Herb Fried Chicken with Black Pepper Gravy

A quintessential southern dish, fried chicken is mighty hard to beat when it comes to comfort food.  Throw in some gravy and some mashed potatoes and you have Sunday supper!

My “Eat Well 2013” motto allows for a few treats every now and then.  Today’s dish definitely falls into the “treat” category.  While not exactly healthy, this dish calls out to you promising warmth, satisfaction, and comfort. 

Today’s recipe is a variation of this southern classic.  It has herbs in the crust of the chicken, and it has garlic in the gravy.  Now before you say “Eeeewww!” think of it this way.  It’s more like fried chicken and gravy, Italian style.  So if you were in Italy and wanted this comfort dish, this is what you’d make…well maybe not, but the flavors are typically Italian,  So you’ll need not to expect regular old southern fried chicken with milk gravy.  Keep thinking “Italian” and you’ll be just fine.

I found this recipe in my Cuisine Tonight for Two booklet and was intrigued by the ingredients.  I enjoy fried chicken.  Who doesn’t?  But, since they threw some twist on it I decided to check it out.  Really glad I did!  One bite, and it really hit a spot with me.  I even told my mom about it.  She made a little face when I mentioned the ingredients (die hard traditionalist) but was open to the idea.  So, I’m sure your family will too.

Comfort food? Yes, all the way.  This is a definite keeper of a recipe.  It's easy enough to make on a weeknight using boneless skinless breasts.  So I hope you try this wonderful version of fried chicken and gravy.  Buon appetito!

Herb Fried Chicken with Black Pepper Gravy

from Cuisine Tonight For Two Fall 2012

serves 2

Total time: 30 minutes

FOR THE CHICKEN COMBINE:

1/2 c all purpose flour

1 tsp minced fresh parsley

1 tsp minced fresh thyme

1 tsp black pepper

1/2 tsp kosher salt

1/2 c buttermilk

2 boneless, skinless chicken breasts (5-6 oz. each)

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

3 Tbsp all purpose flour

1 1/2 tsp coarsely ground black pepper

1 cup milk

1 tsp minced fresh thyme

1 tsp salt, or to taste

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  Pour off all but 1 Tbsp. oil.

For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in 3 Tbsp. flour and 1 1/2 tsp pepper; slowly whisk in milk.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Stir in 1 tsp thyme and salt.

Serve gravy over chicken.