Chef Kitty Morse’s Recipe for Naranjada: Orangeade with Orange Blossom Water

Our dear friend and cookbook author Kitty Morse (Edible Flowers: A Kitchen Companion ,Chefs Press 2015) always has something unique to share.  On Cape Cod, in September and October, we can unexpectedly get some very warm days.  There is nothing more refreshing than a citrus drink (non-alcoholic if you have to work all afternoon) to perk up your day.  This one is even better than a screwdriver.

Naranjada: Orangeade with Orange Blossom Water

In North Africa and the Middle East, fragrant waters such as rose water, geranium water or mint water, are often added to fruit salads or fresh fruit drinks. In Morocco, orange blossom water is the favorite.                          Photo by Michael Pawlenty              

makes 1 quart


3/4 cup sugar
3 cups water
2 cups fresh orange juice
1 1/2 tablespoons orange blossom water
Orange slices or orange blossoms, for garnish


For the simple syrup, combine the sugar and 1 cup water in a small saucepan. Bring to a simmer, and stir to dissolve. Cool. Set aside 1/4 cup, and reserve the rest, in a sealed container in the refrigerator.

In a pitcher, combine the juice, remaining water, ¼ cup simple syrup and orange blossom water. Stir to blend. Chill. To serve, pour into a tall glass over ice cubes, garnish with an orange slice or a blossom or two.

Mary Jane’s Zucchini Bread

Dave and Mary Jane Parsekian are residents of Florida now but each summer, they make the trek north.  For many years, Dave worked for a tour company on Cape Cod, bringing thousands of tourists from all over the world to visit our beloved Cape Cod.  Each time the Parsekian’s join us for dinner, Mary Jane brings some little goodie, that have become some of our favorite recipes.  With an abundance of zucchini in our garden, I’m always looking for recipes that will freeze well.

The freezer loves this recipe.  I bake the ‘bread’ in small pans (3 x 5 1/2″) and get 5 or 6 breads from this recipe.  We enjoy one and I wrap the rest tightly in plastic wrap, pop them in a freezer bag and into the freezer they go.  When a friend has a birthday or when we’re invited out to dinner, I take out a bread and add a lovely ribbon and it’s ready to go.  You will love this one!



Makes 2- 8 1/4 x 4 1/4 breads or 5 small ones.                                                   


Beat until thick:
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup canola oil – or use 1/2 cup oil and 1/2 cup unsweetened applesauce

1 8 1/4 oz. can crushed pineapple, drained
2 cups shredded zucchini
1 mashed banana – optional

Combine and add:
3 cups flour
2 teaspoons baking soda
1  1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup walnuts – optional


Pour into 2 large or 5- 6 small greased and floured pans.  Bake at 350 degrees for 1 hour for large pans and about 45 minutes for small pans.  Cool for 10 minutes and turn out.  These are really yummy for breakfast or for a tea time treat!

Roasted Cauliflower with Garlic from Chef Zox

Private Chef Alan Zox likes healthy recipes that taste really good.  He uses lots of garlic in his  “Home Cuisine for Seniors” meals:  While garlic is well known as a popular seasoning, it’s no less known as a medicine to prevent or treat a wide range of diseases and conditions.  Here’s one of his recipes for Roasted Cauliflower with Garlic.  It’s a great dish for Vegetarian night as well as a wonderful side dish.

Roasted cauliflower with garlic

Roasted Cauliflower With Garlic, Vinegars, Oil & Currants
Serves 4 to 6

1 head of cauliflower, cored, trimmed, and separated into florets
½ cup extra virgin olive oil
¼ cup of sherry wine vinegar, red wine vinegar, and balsamic vinegar
4 cloves garlic, finely diced
2 tbsp smoked paprika
1 tsp cayenne chili pepper
1 tbsp chopped fresh marjoram
¼ cup currants or chopped raisins
¼ cup rinsed and chopped parsley leaves
2 tsp freshly ground black pepper

1- Toss the cauliflower florets with the oil, vinegars, paprika, cayenne, garlic, currants and pepper
2- Roast in a hotel pan at 425 F for 20 minutes. Take the pan out of the oven and shake so that florets turn over.
3- Continue roasting for an additional 20 minutes until florets are slightly blackened and relatively softened but still firm enough to hold.
4- Remove from the oven, toss with the parsley, marjoram and the currants and pour into a bowl. Serve and enjoy.


Malone’s Quahog Chowder



Brian Malone spends much of his day with the girls: Ink a Dink, Aunt Bee, Freckles and Lady Gaga.  But wife Carol is not at all jealous since the girls provide the freshest eggs around.

Brian, formerly the Director of Natural Resources for the town of Dennis and town Conservation Agent, is now a Gentleman Farmer.  His organic gardens encompass some of the most incredible vegetables you can find.  His bees produce outstanding honey and his turkeys make his friends very happy come Thanksgiving.

Brian is a hunter and a fisherman and volunteers with the National Wild Turkey Federation (NWTF) and Ducks Unlimited, both great wild life conservation organizations.  Brian assisted with the restoration of the wild turkey in Massachusetts and is Vice President of the local NWTF chapter called the Cranberry County Long Beards:   As a state Hunter Education Instructor, Brian often guest lectures across the Cape for Conservation and youth groups.  You would be delighted to hear his turkey calls – he even conducts seminars on Turkey Calling.

After a day of shellfishing or fishing, Brian gets serious on his 6 burner Wolf range.  He makes a fabulous Quahog Chowder that rivals even the professionals.  Take a look at his recipe.

Quahog Chowder

8-10 medium potatoes, cubed                                                                                                   2 sweet onions, chopped
Large can of chicken broth
1 package 9 oz. chopped frozen broccoli
12-15 quahogs and 1 pint sea clams*, shucked, saving the liquid, minced and added 
to saved liquid
1 pint of light cream
1/2 cup instant potato flakes
1 stick butter
salt & pepper
2 sprigs rosemary
6 strips of cooked bacon, diced.

1.  Put onions and potatoes in large saucepan and add enough chicken stock to cover.
2.  Bring to low simmer and cook 10 minutes.
3.  Add broccoli and simmer another 10 minutes.
4.  Add quahogs and sea clams, bacon, flaked potatoes, rosemary and simmer another 5 minutes.
5.  Turn off heat, add light cream, butter, salt and pepper.
*Sea clams are available frozen from Seafood Markets (sweeter than quahogs)

Pretend you are sitting by the sea while enjoying this indulgence.

Follow us on Twitter at

Italian Beef Sandwiches


Roxanne Heller is pushing like crazy – her bicycle that is.  She’s pushing so hard because, in just a few weeks, she will ride in the “Last Gasp”, a bike ride on September 20 from Sandwich to Provincetown to raise funds for the Cape Cod Literacy Council.

As a former GED teacher and Literacy Council volunteer tutor, Rox has seen the difference the gift of reading can make in a person’s life.  Besides severely limiting a person’s opportunities, illiteracy is a source of embarrassment and low self-esteem.  The Literacy Council is a non-profit organization that provides free literacy services to adults on Cape Cod, either through one-on-one tutoring or in High School Equivalency classrooms.

Rox is passionate about this wonderful organization and asks your support so that the Literacy Council can continue its important work.  If you want to help support Rox on this ride, donations may be made online at Select the Last Gasp Rider radio button. Be sure to select Rox’s name in the dropdown list, fill in the Donation Amount box, then click the Add to Cart button. Follow the instructions from that point on.  Each gift, no matter how small or large, is important to the Council.

Meanwhile, while Rox is preparing for the September 20th ride, she’s looking forward to cooking cooler weather recipes like Italian Beef Sandwiches.  Here she shares her recipe with you.


Although mostly known as a Chicago sandwich, I was first introduced to Italian Beef Sandwiches while spending time at my sister’s house in northern Indiana. Rarely (if ever) have I met anyone on the Cape who has ever heard of these delicious, but very easy-to-make sandwiches. I speculate that the Italians in the Mid-West have come from a different part of Italy than those who brought us pasta and pizza!

Italian Beef Sandwiches


5 lb. roast beef  (whatever is on sale works fine)                                                                   
3 Green Peppers
Crusty rolls or long loaf bread like a baguette or ciabatta


Put the beef roast in a large pot and cover with water. Simmer for about 4 hours. Remove the meat from the pot, pull it apart with forks, and return the meat to the pot. Discard any fat or gristle. Prepare the green peppers by removing the stems and seeds and cutting them into slices, then add them to the pot.   Allow the peppers to simmer along with the meat for about 20 minutes.  Salt to taste.

Spoon the meat and peppers into sliced rolls or pieces of bread.

Some in my family prefer to eat their sandwiches like a French dip with a bowl of the pot liquor on the side, while others put their bread and filling in a bowl and drench the bread with broth (a soup spoon is required for this method).


Iceberg Salad with Roquefort & Smoked Bacon

If the summer heat is getting to you and all you want is a nice, cool salad, here is a recipe from Chef Alan Zox of  Chef Zox has recently introduced a new  program “Home Food for All Ages” and he will conduct a “New Orleans Cooking Workshop” this fall in Yarmouth Port.  The class will include instructions for making gumbo, Pork & Clam Jumbalaya and Shrimp Etouffee: .  Meanwhile cool off with Chef Zox’s easy Iceberg Salad.

Iceberg Lettuce Wedges with Blue Cheese or Roquefort and Smoked Bacon
Serves 4


Salt and pepper to taste
1 tsp freshly squeezed lemon juice
¼ tbsp lemon zest
½ cup plain yogurt
6 oz (1½ cups) chilled Roquefort cheese, crumbled                                           
4 slices hickory-smoked bacon
1 medium head iceberg lettuce, cut into 2- to 3-inch wedges
2 plum tomatoes, juice and seeds squeezed out and diced
1 tbsp fresh chives, minced
Capers and black olives (optional)


1. Combine the salt, lemon juice, zest, yogurt and Roquefort and refrigerate. Dressing will last up to a week in the refrigerator.
2. Using a dry sauté pan, cook the bacon until brown and crisp. Then roughly chop and set aside.
3. When ready to serve, place 2 to 3 lettuce wedges on each plate. Stir the yogurt dressing briskly with a fork and pour about 2 tbsp over each serving of the wedges, as you like.
4. Sprinkle the diced tomatoes and chopped bacon on top. Season to taste with chives, salt and pepper. Add capers and sliced black olives, if using.

Cape Cod Ceviche

Artist Andrew Newman designed the fabulous Mermaid Logo for Marvelous Mavens, home of, and

But Andrew Newman could easily be known as the “Cod Father” for his elevation of the ubiquitous and historically maligned codfish to an unimagined artistic level. Andrew began his career In New York City as a graphic designer, working primarily in the publishing industry (his covers have an international recognition with Danielle Steel, Carl Hiassen, and John Gray, just to name a few). After becoming a Cape Cod Wash-ashore (that’s what we call people who relocate here but were not born here), he continued  designing book jackets but moved into branding, corporate & personal logos, display, and web design, but in December 2007 he began his foray into cod designs with his first, “The Christmas Cod.”

He was taken with the dropped “r’s” that peppered the speech of locals, and he also loved the look of the codfish, so, putting these together, he developed Cape Card®, the “Hallmark of Cods”:

Newman’s “cods” are visible throughout the Cape and have been sold throughout the  world as cards, prints, posters, apparel, and signage (Marstons Mills Public Library’s sign is “The Library Cod”). He has had one man shows at The Centerville Historical  Society and Falmouth Academy as well as having pieces in group shows at the Cotuit Center for the Arts  and The Cultural Center of Cape Cod. They are fun, whimsical, personal, and always beautifully executed.




And here is Andrew’s recipe for a Panamanian style Cape Cod Ceviche.                         

When my wife and I visited Panama recently, one of our favorite spots was the world-famous fish market, Mercado de Mariscos, a short walk from Casco Viejos, where we stayed. The ceviche stalls were enticing and plentiful. It was there that my wife became an obsessed devotee, running even in pouring rain, to get her daily fix of this “food of the gods.” Served in styrofoam cups and costing $1.00 US, she made it her mission to replicate those intoxicating flavors once we returned to the Cape. So, the recipe that follows is her best duplication of Panama’s ceviche. We often use cod since we do not have Corvina here (a particular kind of sea bass). Any saltwater white fish will do, as well as scallops and shrimps.

Any amount of cod, but at least 2 pounds                                                                                 
Fresh lemons and limes
Large bunch of cilantro
Red onion
Red pepper flakes
Kosher salt

Juice at least 6 limes and 6 lemons – certainly use more if you are making more fish – this is really according to individual taste. Place into glass container with lid (can be a mason jar or larger), add salt (again to taste but about 2 teaspoons). Chop onion finely and note that you may need 2 of them if you are making a larger amount – add to lemon/lime juice. Chop cilantro finely and add to mixture. Add red pepper to taste. Sample the mixture before adding fish since corrections can be made easily.

The fish should be chopped into smallish, bite-sized pieces and then added to a container. Either stir with long spoon or shake gently once the lid is on and refrigerate. In Panama they do not refrigerate the ceviche as the fish “cooks” but I don’t recommend this. Depending upon the amount of citrus and the size of your fish pieces, this recipe cooks fairly fast. Check throughout the day and usually it is ready by early evening if you made it in the morning. Some people eat this with crackers but we enjoy it unadorned. The ceviche is done when the fish loses transparency and becomes an opaque white.


White Bean Bruschetta

Each summer the Boston Pops Orchestra visits Cape Cod for a wonderful Pops by the Sea concert on the Hyannis Green.  Lawn seats are only $20 which benefits the Arts Foundation of Cape Cod.  It’s a great way to see and hear one of the country’s most beloved musical entities.  The Arts Foundation, in conjunction with TD Bank, also sponsors local band concerts each night of the week in a different town during the month of July.  These concerts are free and are usually held in a local park (You’ll find the schedule on our Events feature).  You can bring your kids and bring a picnic.  Tuck this information away for next summer and meanwhile enjoy this recipe for White Bean Bruschetta, a very chic and healthy appetizer that’s great picnic food.

White Bean Bruschetta                                                                                                                 1 can small white beans, drained (15.5 oz. can Goya)              1/4 cup fresh basil, chopped
1 Tablespoon minced garlic
3 Plum tomatoes, seeded and chopped
1/4 cup chopped Kalmata olives
6 Tablespoons Extra Virgin Olive Oil

Boursin, goat or cream cheese, optional

Mix all ingredients together and let sit overnight in refrigerator.  When you are ready to eat, slice a French baguette into 1/4 to 1/2″ slices, brush with olive oil on one side and toast under broiler (Italians only toast one side.)  You can spread some cheese on the baguette slices (or not) and then spoon some of the bean dip on top.

Million Dollar Spaghetti

“Coach” John Petercuskie is 90 years young and you can find him in the local gym in Centerville, Massachusetts on beautiful Cape Cod.  He is always surrounded by young jocks, older guys who want to talk football and even lovely young ladies who just adore “Coach”.
You see, “Coach” is a living legend down here.  He began his career coaching at Neshaminy High School in Pennsylvania, where he coached for 11 years.  But Coach was no ordinary coach; he coached his players to a 51 game winning streak.  In 2010, his devoted fans erected a bronze statue in his likeness in Langhorne, PA so that he will never be forgotten.
Coach left Neshaminy to become an Assistant Coach at Dartmouth College for 3 years, then went on to Boston College for 4 years, on to Princeton for 4 years and then, in 1978 Coach Petercuskie became the Special Teams Coach for the Cleveland Browns where he remained until 1984.  He then went on to coach at Harvard University for 2 years and then to Liberty University for 6 more years.  So you can imagine that he knows a little something about football.
Coach was always concerned about his players.  He made sure they were game ready by eating well.  When they came to his house for dinner, his lovely wife Dorothy was instructed to make a big bowl of Million Dollar Spaghetti.  Dorothy is a wonderful cook and she is very focused on healthy eating – so these days the Coach and his 3 handsome sons only get Million Dollar Spaghetti on his birthday.  And Dorothy also makes the best apple pies that you have ever tasted.  (Watch our Events page for the St. Michael’s Orthodox Church Bake Sales where Dorothy’s pies sell out quickly.)
So tuck this recipe away for football season and invite a house full to watch the game.  Your guests will be in heaven eating Million Dollar Spaghetti.
P. S.  Don’t even think about counting the calories – football players need lots of them.

MILLION DOLLAR SPAGHETTI                                                                                             
Serves 4

7 oz. package thin spaghetti
1 Tablespoon butter
1 1/2 lbs ground beef
Salt and Pepper
1/2 lb. Italian sausage, cut in small pieces
1 Tablespoon minced green pepper
2 – 8 oz cans tomato sauce
8 oz. cream cheese
1/4 cup sour cream
1/2 lb. cottage cheese
1/3 cup cut up scallions
2 Tablespoons melted butter

Cook spaghetti and drain.  Saute beef in butter until brown.  Add tomato sauce, salt and pepper.  Remove from heat.  Combine cottage cheese, cream cheese, sour cream, scallions, and green pepper.  In a square 2 quart casserole spread one half of the spaghetti and cover with cheese mixture and fried sausage.  Add remainder of spaghetti and pour butter over spaghetti.  Spread tomato meat sauce over top.  Chill.  Remove from refrigerator 20 minutes before baking.  Bake at 350 degrees for 45 minutes or until hot and bubbly.  Serve with green salad and garlic bread.  Fabulous!

The Kasbah Chronicles / Kitty Morse / July 2015

Recipes for  Brochettes à la chermoula and Fresh Tomato Salsa  from Chef Kitty Morse’Cooking at the Kasbah: Recipes from my Moroccan Kitchen.

                                                    Brochettes à la chermoula


Substitute boneless chicken thighs for the lamb.
Makes about 15 kabobs

One 3-pound leg of lamb
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh flat-leaf parsley
1/2 onion, grated
1 tablespoon sweet Hungarian paprika
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
Fresh mint leaves or lettuce leaves for garnish
Ground cumin and salt for serving
Harissa, for serving (North African hot sauce, readily available)

Trim the lamb of fat and cut the meat into 1/2-inch cubes. In a large bowl, combine the meat, olive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Prepare a fire in a charcoal grill or preheat the broiler. Thread 8 to 10 pieces of meat on metal skewers. Grill about over a medium fire, turning occasionally, about 6 to 8 minutes for medium rare. To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with plenty of crusty bread, and little saucers filled with cumin, salt, and harissa on the side, for dipping.


                                                          Fresh Tomato Salsa

In Djemaa el Fna Square, this refreshing salsa usually accompanies brochettes:

2 very ripe tomatoes, peeled, seeded, and coarsely chopped
2 green onions, tops included, finely chopped
4 fresh mint leaves, minced
1/4 teaspoon sugar

Salt and freshly ground pepper to taste in a small bowl, combine all the ingredients.

Bon Appetit!!!!