Meanwhile, a ocean and a continent away, I came across a marmalade recipe my mother typed out for me years ago. She, in turn, told me she had obtained it from my English grandmother. And so, I have been perpetuating family tradition with the fruit from my blood orange tree, and the four other citrus varieties that make up our “family fruit trees.” When I was growing up in Morocco, my parents planned an annual jaunt to Marrakech so we could gather the Seville oranges that fell from the trees lining the streets. I don’t grow the Seville oranges used for Dundee’s “traditional ” English marmalade, but common American fruit does just fine.
A word to the wise: Two fruit trees of the same variety in one garden is TOO MUCH! I may have to open up a fruit stand at the bottom of our driveway!
It’s official (1)
Chefs Press (www.chefspress.com) of San Diego will produce a brand new edition (with many new recipes) of Edible Flowers, originally published in 1995 by Ten Speed Press. Look for the new, illustrated paperback in early 2015.
It’s official (2)
To celebrate the TENTH PRINTING of Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books 1999), here is one of my favorite SPRING dips excerpted from the book. I purchased fresh favas at my local Mexican market, though they are often sold at Italian and Middle Eastern markets. When I find young pods, I simply slit them open, and dip the raw beans in a little salt.
Fresh Fava Bean Dip
Makes about 2 cups
Every man believes that his fava beans are the best.
A fresh fava bean dip is a delightful alternative to hummus. Once shelled, young fava beans don’t need to be peeled. Peeling is recommended for tougher-skinned, mature beans.
2 pounds fresh fava beans, shelled
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon ground cumin
2 teaspoons minced parsley, for garnish
Pita bread wedges, for serving
Fill a medium saucepan with water, and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large
In a blender or food processor, place half the beans, reserved liquid, and lemon juice. (Add more liquid for a thinner dip). Process, scraping down the sides with a spatula, until mixture is fairly smooth. Add remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in salt and cumin. Sprinkle with parsley. Serve with pita bread.
Kitty in the media: Imagine my delight when I woke up to a friend’s e-mail forwarding a link to the March issue of Sunset magazine along with a recipe featuring one of my spice blends and fava beans (p.78)!
As well as a blog post from an American blogger living in Marrakesh.
Who carries Mint Tea and Minarets?
Thanks to many of you I am still adding stores to my list: A BIG SHOKRAN you to all of those who have stores.
Bismillah and Bon Appetit