The Kasbah Chronicles February 2015 / Kitty Morse

Excerpts from Kitty Morse’s Kasbah Chronicles for February 2015.

                                       The monarchs are back!

Who would ever think of endowing apostrophes and commas with human attributes? If you have time to spare, take a look at Eats, Shoots and Leaves, a brilliant little book that will have you rolling on the floor with laughter.

Am I the only one? I am embarrassed to admit that I purchased a Kindle Fire, then decided to return it. My brain rebelled at mastering yet ANOTHER electronic gadget. Enticed by free eBooks and the promise of free movies on Amazon, I used my Kindle to watch two strangely absorbing series, Mozart in the Jungle and Transparent.  eBooks from unknown authors proved more of a quandary. Thus, the Kindle Fire and I parted ways: the Kindle returned to to Amazon, and I, to my local library’s second-hand store where I perused through shelves of REAL books, Eat, Shoots and Leaves among them.

Freed from the irresistible pull of the Kindle’s screen, I made orange blossom preserves. A carpet of delicate white petals covered the ground of our “family orchard” (about 6 citrus trees.) In between rain showers, I was able to gather the two cups of blossoms to test my recipe (see Edible Flowers: a Kitchen Companion)

My new favorite side-dish, thanks to Ron Baker, grill master par excellence.                                                                                         Grilled Hearts of Romaine

Romaine lettuce is also called “cos” lettuce.


1 head Romaine, rinsed, dried, and cut lengthwise into quarters, leaving the base intact.
A little olive oil mixed with minced garlic and a pinch of salt
Grated Parmesan, if desired.


Bring a grill to temperature (outside grill or stovetop grill.) Baste the Romaine with olive oil mixture. Grill 2 to 3 minutes on each side, turning with tongs. Sprinkle with cheese, and SAVOR!

A Biblical Feast (Kindle edition as well) and Mint Tea and Minarets: a banquet of Moroccan memories, are available directly from me  or through

Bismillah and Bon Appétit!







Salubrious Salutations

A “Salubrious Salutation” that  brings to the attention of fellow wine drinkers the importance of the initial Toast when you open a bottle of wine.

“It is well to remember that there are five reasons for drinking: the arrival of a friend; one’s present or future thirst; the excellence of the wine; or any other reason.”
– Latin Translation

Honey Ginger Glazed Salmon

Two ways to beat the winter blues….try Private Chef Peggy Eagan’s recipe for Honey Ginger Glazed Salmon…or better yet, invite the neighbors and have Private Chef Eagan prepare this delicious entree for you and your friends. (

                                         Honey Ginger Glazed Salmon

4 to 6 – 6oz portions of salmon

Ingredients for the marinade:

1/4 cup olive oil
1 tsp toasted sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves garlic, finely minced
1 tbs grated ginger

 Ingredients for the honey ginger glaze:

1/4 cup honey
1/2  tsp sesame oil
1 tsp soy sauce
1 tsp grated ginger
2 tbs rice vinegar
1 tsp toasted sesame seeds


In a bowl, combine olive oil sesame oil, vinegar, brown sugar, soy sauce, garlic, and ginger.  Mix well until combined.  Transfer the marinade to a baking dish or ziplock bag.  Place the salmon in the marinade flesh side down.  Cover and refrigerate for 30 minutes.

In a small microwave safe bowl heat the honey in the microwave for 20 to 30 seconds.  Mix the sesame oil, soy sauce, ginger, vinegar, and sesame seeds into the warm honey.  Set aside.

Preheat the broiler in your oven.  Line a baking sheet with aluminum.  Place a wire rack on top and make sure to rub the rack with oil.  Place the salmon filets on the wire rack flesh side up.  Cook under the broiler for 10-12 minutes, depending on the thickness of the fish.  Remove and spoon the honey ginger glaze over the fish.  Serve immediately.

Buen provecho!

A Special Valentine’s Day Dessert — The Skaket Mess

A Special Valentine’s Day dessert from Chef Bill Conway of the Captain Linnell House in Orleans.

                                                          The Skaket Mess


This recipe serves 6 people


(Seems like a lot of recipes but they are all easy)

Raspberries, Blackberries, Blueberries, Strawberries

2 cups Half & Half
2 cups Heavy Cream
1/2 cup sugar
1 Tbls. vanilla
8 large egg yolks

Italian Meringue:

8 egg whites (no yolk at all)
1/2 tsp. Cream of Tartar
2 cups sugar
1/2 cup water

Carmel Sauce:

4 cups sugar
2 cups water
2 cups heavy cream
1/4 cup lite Karo Syrup
Pinch Cream of Tartar
Whipped Cream:
2 cups heavy cream
2 Tbls. vanilla extract
4 Tbls. sugar


Custard:  Whisk egg yolks and sugar until pale yellow.  Place Half & Half and cream in a saucepan and bring to a boil.  Ladle hot cream into egg mixture while whisking.  Return cream and egg mixture to the sauce pan and cook for a few minutes until the mixture coats the back of a spoon.  Add vanilla extract and chill.  Warning:  if you cook custard too long, the eggs will scramble.

Italian Meringue:  In a saucepan combine sugar and water.  Stir a little at  beginning, then don’t stir after.  Cook to a temperature of 250 degrees or soft ball stage.  Beat egg whites until stiff.  Drizzle hot sugar mixture into egg whites, whisking constantly.  You need to use an electric mixer for this; it makes a very stable meringue.  On a sheet pan lined with parchment, pipe small rosettes with a pastry bag with a fluted tip (or you could get creative and pipe any shape).  Finish the meringues in a 200 degree slow oven for 30-60 minutes or until dry to your touch.  These will store well in an airtight container.

Carmel Sauce: Place sugar, water, lite Karo Syrup and Cream of Tartar in a sauce pot.  Bring to a boil and simmer slowly until you reach a carmel to chestnut color.  Turn heat off and add heavy cream.  It will boil vigorously.  When it calms down, stir until smooth.  You could add vanilla or rum if you choose.  It is a great sauce for ice cream or cake and warms easily in a water bath.

Whipped Cream:  Whisk heavy cream until stiff.  Add sugar at half way point and vanilla at end.

Presentation:  We use a sundae glass for an individual dessert but a glass bowl or trifle dish could also work.  It is a layered dessert:  first spoon a little custard in the bottom of the glass, than meringue rosettes, some berries and arrange so you can see fruit.  Spoon a little more custard, a dollop of whipped cream, more meringue rosettes and finish with a drizzle of carmel sauce and a piece of mint for garnish.
Happy Valentine’s Day!!!!!


Root Beer Pulled Pork Nachos for Super Bowl Sunday

This recipe was given to us by our friend Barbara who found it on the Gracious Dining Calendar.  What better day to serve it than Super Bowl Sunday!!!!!!!!!







                                                            Root Beer Pulled Pork Nachos

Serves 8 to 10

1 whole pork shoulder roast (5 – 7 lbs.) salt and pepper
2 onions, peeled and roughly chopped
1 (11 oz.) can chipolte peppers in adobo sauce
2 cans root beer
2 Tbsps. brown sugar
12 ozs. tortilla chips
2 cups grated Monterey Jack Cheese
2 tomatoes, diced

Season roast with salt and pepper.  Place roast, onions, chipolte peppers, and root beer in a large slow cooker.  Cook on low heat for 7- 8 hours or high heat for 4-5 hours, until roast is tender and begins to fall apart.  Transfer meat from the slow cooker to a cutting board, and use 2 forks to shred meat, discarding fat.  Strain the fat off the top of the cooking liquid, and discard it.  Return the shredded meat to the cooking liquid in the slow cooker, and keep warm until ready to serve.  Serve on tortilla chips, and top with cheese, diced tomatoes, and cilantro, to taste.



Fancy Food Show

Cape Cod is sleepy during January, February and March.  This is the time when the hospitality businesses renovate, update and plan for another fabulous season.  Sometimes we get away for a few days to find new and exciting ideas.  A great venue for innovation is the Fancy Food Show, held for the trade twice annually, in New York City in the summer and in San Francisco in January.  Here are some of the products that we really liked…                                                                                                                                                                                                                                                                                 You all know the Jelly Belly Candy Company and they have several new products that you   will see this spring.  Our favorite was the Champagne flavored jelly beans that they are       packaging in a 1.5 ounce bottle and a 7.5 ounce gift bag.  They also introduced Beer Jelly Belly beans and Tabasco Jelly Belly beans , also in bottles and gift bags.













One of the most innovative – and delicious- chocolate introductions was or ‘Gourmet Chocolate That Rocks!’.  Each chocolate flavor is named after a hit song and each assortment is packaged and themed along era and genre.  In each box are ‘Liner Notes’ with trivia and history about the artists and songs that inspired the chocolates.  And by the way, the chocolates are drop-dead delicious.



Now that you know about our sweet tooth, we also thought was a terrific product.  In addition to the traditional jars of sauce (they have 6 yummy sauces), Somebody’s Mother’s introduced, at the Fancy Food Show, dark and milk chocolate and caramel sauces packaged in individual packets, perfect for a picnic, your boat or chic camping.                                                                                 




Big Game Munchies

Recipes from Ken Granlund of the Mainstay Motor Inn,Wellfleet.

Editorial Comment:  The Big Game Munchies taste better if you use a tray that says “Patriots” especially for the AFC Championship Game!!!!


This recipe serves 8 people


Sausage Bread:
1 green or red pepper
1 onion
1 Tbl. olive oil
1 lb. hot or sweet Italian sausage
1 teaspoon minced garlic
1 frozen pizza dough, thawed
8 oz. provolone cheese

Buffalo Chicken Dip

2 chicken breasts, cooked & shredded
8 oz. cream cheese
8 oz. shredded cheese of your choice (I use Mexican mix.)
1/2 cup Frank’s hot sauce
1/2 cup ranch or blue cheese dressing


Sausage Bread:

Preheat oven to 350.  Heat olive oil in a large skillet and sauté pepper and onion until softened.  Add garlic and sauté about one minute longer.  Add Italian sausage and cook until browned.  Remove from heat and allow mixture to cool.  Take the thawed pizza dough and shape into an oval on a cookie sheet.  Lay the provolone cheese on the dough.  Add sausage mixture on top of the cheese; spread evenly and roll up the pizza dough.  Bake for 35 minutes.  Cool slightly before you slice and serve it.  You can supplement any pepper you like.  I have done it with habanera peppers which are quite hot.

Buffalo chicken dip:

In a glass mixing bowl, mix the cream cheese and the shredded cheese.  Add Frank’s hot sauce and ranch dressing and melt them in the microwave.  Add chicken and mix further, heating as you need to keep the dip easier to mix.



Pan Roasted Halibut with Zucchini “Pappardelle”, Quinoa Salad & Green Goddess Yogurt Dressing

A recipe for Pan Roasted Halibut with Zucchini “Pappardelle”, Quinoa Salad & Green Goddess Yogurt Dressing from Chef Maria Pollio of the Del Mar Bar & Bistro, Chatham. (


This recipe serves 4-6 people


This is also great with grilled swordfish or salmon. Use 7-8oz of fish per person. Salad and dressing can be made a few hours ahead of time and assembled while fish is cooking. Fish seasoned with salt & pepper.

Pan sear in canola oil or grill, about 4-5 minutes per side for 1 inch thickness.
Quinoa Salad
1 cup quinoa (rinsed several times)
1 1/4 cups chicken stock
1 tbsp. unsalted butter
1/2 cup Extra Virgin Olive Oil
1/4 cup White Balsamic Vinegar
Zest & juice of one lemon
1/4 cup sliced scallions
1 cup cherry or grape tomatoes, halved
1 European cucumber cut into 1/4 inch pieces
Fresh basil; Fresh mint
Salt & pepper to taste
2 medium zucchini, thinly sliced into ribbons using mandolin
2 cups baby salad greens

Bring quinoa, chicken stock, butter & a pinch of salt to a boil in saucepan over high heat. Reduce heat to medium low, cover & simmer for 10 minutes or until quinoa is tender. Remove from heat and let stand, covered for 5 minutes. Fluff with fork and spread onto sheet pan to cool. Once cooled, in large bowl, add remaining ingredients, except zucchini & baby greens.

“Green Goddess Yogurt Dressing”

Makes about 1 1/2 cups
1 cup plain Greek yogurt
1/2 cup mayonnaise
1 tbsp. rice wine vinegar
1 tbsp. lemon juice
1/2 tsp. sugar
1 anchovy fillet, chopped
1/4 cup each of the following fresh herbs, coarsely chopped Dill, basil, cilantro, mint, flat leaf parsley & chives

Blend all ingredients, thin with a little water, salt & pepper to taste.


Arrange zucchini ribbons in center of each plate & top with baby lettuces.  Divide
Quinoa salad among plates & drizzle with Green Goddess dressing. Place fish on top of quinoa & finish with a fresh lemon squeeze.

Bon Appetit!!