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.



Chef Peggy’s Dressed Oysters

Bistro on the Go ( is a personal chef service that opened on Cape Cod in the spring of 2011.  Behind the cute logo is a personal chef named Peggy Eagan, who owns the business. “Basically, I’m a lawyer who likes to eat and loves to cook,” she says with a smile.  “I’ve always loved being in the kitchen, cooking, and feeding people.  When I was growing up with my family in Mexico, cooking and eating were a big part of the culture. My grandmother taught me to appreciate fresh ingredients, as well as the art of cooking those ingredients in a way that nourished the body and soul.”

I admit – I’m a foodie.  I’m an adventurous eater and I do a good deal of research on food.  I love to share what I learn with others.  Bistro On The Go has really allowed me to pursue my passion for cooking and food.”   Indeed, her business has grown over the past year and she is expanding into more catered events.

What kind of people become her clients?  Peggy is adamant that  personal chefs are not just for the rich and famous.  “My clients range from busy professionals to families-on-the-go, who want to eat home-cooked dinners.  I always love working with vacationers, who really want to sit back and enjoy the bounty that the Cape has to offer.”

                                                  Chef Peggy’s Dressed Oysters

1 dozen shucked oysters*

In a shallow baking dish, spread kosher salt on the bottom of the pan to a depth of 1/4 to 1/2 inch.  Place the shucked oysters in the pan, set aside.

* You can also use oysters that have been open by baking in the oven or on the grill.

Cheese topping:
4oz cream cheese
2 scallions, sliced thinly
Using a hand mixer, whip the cream cheese until light and fluffy.  Fold in the scallions.  Place a dollop of the whipped scallion cream cheese on top of each oyster.

Tangy Tomato topping:
2 to 3 fresh plum tomatoes, peeled and chopped
1/4 cup sweet onion, finely chopped
1/2  tsp red pepper flakes
1 tsp sugar
Salt and pepper
1 tbs apple cider vinegar
In a medium saute pan, heat 1 tsp of vegetable oil over medium heat.  Add tomatoes, onions, and red pepper flakes.  Saute for 5 to 10 minutes until the tomatoes are tender and soft.  Add the sugar and season with salt and pepper to taste.  Add the vinegar and continue to cook 5 more minutes or until the tomato juices are reduced and thickened.   Place a generous teaspoon of the tomato sauce over each oyster.

Bake the oysters under the broiler until the toppings bubble and slightly brown.  Remove from oven and allow to sit for a few minutes before serving.  Serve warm.

Buen provecho!


The Kasbah Chronicles September 2014 / Kitty Morse


I am sending this newsletter in the middle of a heat wave. I will be making this drink as soon as I send this off! I have sent this out before but it bears repeating. Drink up! And use orange blossom water

                                      Moroccan Watermelon and Strawberry Drink

Serves 1

1 cup watermelon cubes
3 sliced strawberries
1/4 cup water
1 teaspoon lemon juice
Sugar to taste
A sprinkle of orange blossom water
Ice cubes
Mint leaf for garnish

Place watermelon, berries, water, lemon juice, and sugar in a blender and liquefy. Strain through a medium mesh sieve, pressing the pulp with the back of a large spoon to extract all the juice.     Transfer to a tall glass and add a sprinkling of orange blossom water. Add ice cubes. Garnish with a mint leaf.

Note: Orange blossom water is available in Middle Eastern markets, and sometimes, liquor stores.

Adapted from Cooking at the Kasbah: Recipes from my Moroccan Kitchen by Kitty Morse (Chronicle Books 1999).


Thank you so much to those who have already done so. If you are so inspired, you can write up a review for one of my books on They are anonymous, and VERY  SHORT. A line or two are enough!

The latest farm-to-fork craze calls for a new look at The California Farm Cookbook (Pelican Publishing 1999.) I interviewed over 250 California farmers and obtained THEIR recipe for THEIR product from the ocean, family farms, ranches, desert oases and northern Baja California. I cook from that book regularly, inspired by a treasure trove of authentic farm recipes.

Mint Tea and Minarets: a banquet of Moroccan memories:

A Biblical Feast

Just because: FUN! and WILD!!!

A new wave of Moroccan artists:

These Portraits Of Moroccan Hipsters Are More Nuanced Than They Look

A bientôt!


The Incredible Cape Cod Oyster

Each year the Long Pasture Wildlife Sanctuary in Cummaquid on Cape Cod,, under Sanctuary Director Ian Ives, hosts walking tours of a Barnstable Oyster Farm along with an oyster tasting.  The current tours are all filled but watch our Events feature on the website for future tours.  Meanwhile, enjoy a little oyster trivia and a fabulous recipe.








Did you know that the cultivation of oysters began more than 2,000 years ago in Rome?    Oysters were a staple food for Native Americans.  100 years ago, oyster harvests exceeded 10 million bushels a year.  These days they are not as plentiful – why?  mostly because we ate them.  Today, farming oysters is a big business.  It’s a business that’s great for the environment – oysters feed on algae and filter the water.  Long term, oysters    have the potential to dramatically improve water quality.  Plus they are sooo good!              

And, in case you didn’t know, oysters are also an aphrodisiac.  It’s said that Casanova (a famous 18th century lover) ate 50 oysters for breakfast every day.  Take a look at one of Cape Cod’s fabulous oyster farms:  Barnstable Seafarms owned by Les Hemmila.  And enjoy one of our favorite oyster recipes from “The New Irish Table“.

Baked Rock Oysters with Bacon, Cabbage and Guinness Sabayon
2 egg yolks
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded                                                                       
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell

In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste.  Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken.  Remove from heat and gradually drizzle in melted butter until sauce is well blended.

Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted.  Drain and immerse in cold water.  Drain again.

In small skillet over medium heat, heat oil.  Cook bacon until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.

Shuck oysters over small bowl.  Reserve deeper half of each shell and rinse under cold water.  Place shells on a bed of rock salt in a small baking sheet with sides.  Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters.  Spoon some of the sabayon over each.  Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.  Makes 4 servings.

Bon Appetit!!!

The Kasbah Chronicles August 2014 / Kitty Morse


Last month I mentioned that August 15, 1964 is a momentous date in my life. I have now lived FIFTY years in the United States! I celebrated with my mother, champagne, dear friends, and this decorative basket of succulents.

If you would like to read about my “immigration experience” and my arrival in the US, please follow the links to the August 2014 post on my website.

My mother and I decided to celebrate our 50th by spending two days in Coronado where my husband was stationed in the Navy over 40 years ago. Have you visited lately?

To me, Coronado is still “utopia” with its mansions and villas fronted with emerald lawns, its 25-mile speed limit, its mile long sandy beach and sparkling bay front. When we lived there from 1973-1975, we picnicked in front of the world-famous Hotel Del (setting for the film, Some Like it Hot), and frequented a handful of unexciting restaurants, a shabby supermarket, and a sleepy main street. This time, we dined in bistros, overheard a multitude of languages, and dodged hordes of visitors on Orange Avenue. Yet, Coronado has retained much of its utopian charm. Don’t miss the stunning new library.


I have probably mentioned at one time or another a cookbook that is close to my heart. The California Farm Cookbook (Pelican Publishing, 1999) took me to at least 200 farms in California to obtain the farmers’ recipes for THEIR product. I cook out of that book all the time! It is still in print and available on Pelican recently sent out this e-mail blast.

Mint Tea and Minarets: a banquet of Moroccan memories is also available on

Would you consider writing a short review of the book in the “write your own review” section? I am told this helps book sales! A few words will do.

How about that?!

Obama Welcomes African Leaders for Unusual Dinner

WASHINGTON — Aug 5, 2014, 10:49 PM ET

White House dinner

“The menu featured a largely American-style dinner with hints of Africa sprinkled throughout each of the four courses.

Guests dined on chilled spiced tomato soup and socca crisps, which are made of chick peas; chopped farm-stand vegetable salad using produce from the first lady’s garden; and grilled dry-aged Wagyu beef served with chermoula, a marinade used in North African cooking . . .”

COULD the White House chef have consulted Cooking at the Kasbah or my other books (I don’t think so!) In any case, here is the recipe. You can use chermoula with lamb, chicken, seafood, or vegetables:


Combine the ingredients and savor! Use spices to taste.

1/2 cup olive oil
1 tablespoon ground cumin
2 tablespoons lemon juice
Salt and freshly ground pepper to taste
1 teaspoon sweet paprika
1/2 teaspoon ground ginger
12 sprigs cilantro, minced
1 garlic clove, minced

CAPE COD: Heading to the East Coast?

Be sure to consult


There isn’t much to see from a historical standpoint in my hometown, so this may be an interesting venue for some.

A Casablanca, le seul musée du judaïsme du monde arabe (The ONLY Jewish museum in the Arab World, founded in 1997.)

“C’est l’unique musée juif dans le monde arabe”, souligne sa conservatrice Zhor Rhihil, fonctionnaire marocaine de confession musulmane.”

Who knew?

Morocco surpasses the US in strawberry exports!

Les pays européens représentent 95% des exportations marocaines de fraises. L’Espagne a exporté 355.000 tonnes de fraises, suivis par le Mexique (266.000 tonnes), les États-Unis (164.000 tonnes) et la Chine (128.000 tonnes.)

Bismillah and Bon Appétit!


Happy Labor Day

The Kasbah Chronicles July 2014 / Kitty Morse

Next month is a MOMENTOUS one for my mother and for me. On August 15th, we will celebrate our 50th year as residents of the United States. We emigrated here in 1964. And we are indeed PROUD to be American citizens!


Weekend getaway in the mountains of San Jacinto Mountains.

My mother purchased two nights for us at the Quiet Creek Inn in Idyllwild, CA so we could celebrate our anniversary.

What a treat to discover the quaint mountain town using the aptly named Quiet Creek Inn as home base. Our charming log cabin (with working fireplace and log!) opened onto a deck that overlooked the dry creek bed shaded by clumps of trees housing dozens of Western Scrub Jays and squirrels. A nice touch upon check in was a small bag of peanuts to feed the hungry critters. We spent several hours relaxing on the deck feeding birds (just look at that blue jay eating peanuts!) and squirrels (who come knocking on your door) and even purchased a refill of peanuts. The room, log cabin style, was lovely.  We obtained coupons for breakfast from the hotel, to use at the Mile High Café, a short distance away (walk- able, but along a busy road.) Breakfast was nondescript and we were charged for coffee refills. Can’t wait to go back to the Quiet Creek, and bring my own breakfast, or head for Café Aroma ( the most popular local hangout, open from dawn to evening. A rotating array of professional musicians performs live music nightly Al Fresco,  on the wide deck, from jazz, blues, and classical guitar, to ukelele.








                                                                                Photo by Romula Yanes

                 A quick recipe for a summer dinner!

 Egg Briks

Briks are deep-fried filo turnovers of Tunisian origin which are very popular in Morocco.  Briks are usually filled with an egg, a little diced onion, and chopped parsley and cilantro to taste.  They make a wonderful light supper.  Briks are meant to be eaten with the fingers, and part of the fun is having a little egg yolk dribble down your chin!  For best results, briks should be assembled immediately before serving, which means the cook will have to spend time in the kitchen at the last minute.  Count on two briks per person.

1 package frozen filo dough
vegetable oil for deep frying
For the filling:
1 cup onion, finely diced
1 teaspoon chopped fresh parsley per brik
1 teaspoon chopped fresh cilantro per brik
12 eggs
salt and pepper to taste
wedges of lemon

         Thaw the filo overnight in the refrigerator, or two hours at room temperature.  Unfold filo. Using an 8-inch bowl or plate as a template, cut filo rounds with a sharp knife.  Each sheet of filo should yield two rounds.  Place the rounds on a plate, and cover with plastic wrap until ready to use.

Use two filo rounds per brik. Rewrap and refreeze any leftover filo for future use. Stack the rounds you are going to use.

Pour 1 inch of oil in a large skillet, and heat until a piece of phyllo sizzles.

Break one egg in a bowl.  The yolk must not break.

Have the chopped herbs, the chopped onion, and the spices ready.  Separate two rounds. Gently place them in the skillet, half in, and half hanging over the side.

Carefully place the egg on the half inside the pan, sprinkle with cilantro, onion, parsley, and salt and pepper.  Quickly fold over the other half of filo to form a turnover, and hold the edges sealed with a fork.

Using two spatulas, turn the brik over gently to fry the other side until golden brown.  Remove immediately, drain well on paper towel, decorate, and place on serving plate with a wedge of lemon.

Variation: Try a little Mexican salsa over the egg, instead of the herbs.

 From The Vegetarian Table: North Africa by Kitty Morse.

 Just for fun:

This just in!

BEWARE OF dating French-style, on


Off to make more fig jam:

I am not joking when I say my figs are as large as tangerines.

Bismillah and Bon Appétit!


The Kasbah Chronicles May 2014/Kitty Morse


                                                       AFTER THE FIRES

                                                         Photo Judy Eberhart

                                             This Moroccan cat has the right idea.

The lingering smell of smoke from the terrible fires in San Marcos (about 7miles east of us) has evaporated.  The breeze swept away the film of burnt ash that covered our patio. What a sinking, heartsick feeling to stand on our rooftop terrace and view the macabre fireworks lighting up the string of nearby hills around Cal State San Marcos. The university was evacuated, and their commencement ceremonies put off for a week. Couple that with incessant TV coverage of the worst hit areas around us, and you get the idea: San Diego County suffered.

 The dramatic episode brought to mind our long ago honeymoon: I insisted on taking Owen to the Moroccan oasis of Ouarzazate (now Morocco’s “Hollywood.”) It must have been at least 115 degrees in the (non-existent) shade. Not only did we battle burning “chergui” or “sirocco” winds similar to California’s Santa Anas, but in Morocco they carried clouds of ravenous locusts. Nowhere else would we have met up with young lute players to serenade us! Ha! Memories!

Photo Owen Morse

Events like the fires help put things in perspective. I am always amazed at the equanimity of newly homeless homeowners. “We’re alive, our family is safe, and so are our animals.

That’s what’s important. We will rebuild.”
Would I react the same way? I don’t know. One thing is for sure, I am REALLY going prepare my emergency suitcase, just in case.

 If you were told to evacuate NOW, are you prepared?  What would you put in the “grab and go” boxes before a hurried escape?

 A touch of spring lingers. A mockingbird wakes us up each morning with a concert of chirps, obsessed with the need to attract a mate. The bird, like homeowners with burnt out houses, take the long view.

Tahini Dip with Sugar Snap Peas

Makes about 1 cup

 I didn’t feel much like cooking with all this heat, so I went looking for “munchies” in my own 365 Ways to Cook Vegetarian.  Though tahini isn’t Moroccan (it’s Middle Eastern), I add a touch of home with a dash of cumin. Sugar peas have been so abundant and so sweet this season that I simply string them and use them instead of chips.

1/3 cup tahini sauce

1/4 to 1/3 cup lemon juice

1/4 cup cold water

2 garlic cloves, minced

2 teaspoons cumin

1/2 teaspoon salt

Paprika, for garnish

Snap peas, for serving

In a small bowl, combine tahini with lemon juice.  Stir until well blended. 

Add water, garlic, and cumin. Stir briskly until smooth. Add remaining salt and lemon juice if needed, and a little extra water if sauce is too thick.  Serve in a shallow dish and sprinkle with paprika. 

Note: Tahini is a vegan sesame seed paste used in many ethnic cuisines. Not to be confused with hummus, a dip made by combining tahini, garbanzo beans, and flavoring ingredients. You can find both in specialty food stores, and often in supermarkets.


Just because:

I found this link recently, and thought it worth sharing:

The Southern Food and Beverage Museum’s vast culinary literature collection is available to the public at the SoFAB Culinary Library and Archive.  Located at 1609 O.C. Haley Blvd., New Orleans (LA) the new library contains over 11,000 volumes of culinary books, food and cocktail menus, pamphlets, archival documents and other literature and ephemera. Enjoy!

Are you familiar with this wonderful online food journal? Alimentum, The Literature of Food. Do visit! It’s worth your time:, for fiction, non-fiction, poetry, book reviews, all about food.


Bismillah and Bon Appétit

Find me on facebook:

Kitty Morse, Vista CA


Barnstable Association of Recreational Shellfishing (BARS) / May 2014

This month we introduce you to the Barnstable Association of Recreational Shellfishing (BARS).  Founded in 2001, the purpose of BARS is to discuss issues relating to recreational shellfishing in the Town of Barnstable and to promote the welfare, propagation, conservation and protection of the existing shellfish habitats. BARS has grown quite a bit since 2001 with over 200 members currently. The group has focused on conservation of the shellfishing habitat, water quality, and ways to water.

Over the next few months we will be posting a sampling of recipes from “The B.A.R.S. Book of Favorite Shellfish Recipes”.  These recipes are from members of the B.A.R.S. Board of Directors, their families, friends, and associates.  The cookbook includes Appetizers, Soups, Main Courses, Desserts and This & That.  There are helpful cooking hints throughout this very unique Cape Cod cookbook.

“The B.A.R.S. Book of Favorite Shellfish Recipes” is available for $17.00 by clicking this link to the B.A.R.S. website .   All proceeds from this cookbook go to  scholarships and the promotion of the BARS Mission Statement.

For further information on BARS and its Mission Statement go to

Now enjoy these fabulous Cape Cod inspired recipes.

Meet  Joseph Doolin of Osterville, author of “South Boston Boy” and “Death in Copley Square” (now working on his third book) and contributor to ‘Prime Time’ magazine.  Joe was the founding Executive Director of Kit Clark Senior Services in Boston and has taught at both UMass Boston and Boston University.  Joe was born in Boston but traveled to the Cape for 25 years.  After he retired as CEO of Catholic Charities, Archdiocese of Boston, he and his wife Mary moved to Cape Cod full time 12 years ago and Joe became an avid shellfisher.  Joe often cooks for his 3 sons and 4 grandchildren; in addition to fish and shellfish, he makes his own pasta and bread.  To work off all those calories, Joe also likes to kayak and bicycle.
Joe shares with you his recipe for Sole Meuniere from the BARS cookbook:

SOLE MEUNIERE (4 servings)
4 flounder sole fillets                                                                                       
Salt and pepper to taste
4 Tbls. Butter
2 Tbls. Olive Oil
2 Tbls. Freshly chopped parsley
4 tsp. lemon juice
2 tsp. capers (optional)
Grated lemon zest (optional)
1 cup flour
Sprinkle the fish with salt and pepper.  Dredge fish in flour and shake excess off.  Heat oil and 2 Tbls. butter in large skillet until it begins to brown; add fish and cook 1 ½ to 2 minutes each side.  Put fish on a warm platter and sprinkle with 1 Tbls. chopped parsley.  Melt remaining 2 Tbls.  butter, add lemon juice, capers, grated zest, and remaining parsley.  Stir 1 minute.  Pour over fish and serve.

Bon Appetit!!!!!

Apple Galette

Chef Peggy Eagan of Bistro on the Go ( gives us another great recipe!!!

Apple Galette

 1 sheet of ready-made puff pastry
1 to 2 apples, peeled, cored, and sliced into thin ¼ inch wedges lengthwise
2 tbs white sugar
1/2 cup apricot jam

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Unfold the puff pastry sheet.  Trim the corners of the pastry to make a 9 ½ inch using a large plate or round pan as a guide.  Place the round pastry on the baking sheet.  Leaving a 1/2 inch border, arrange the apple wedges in an overlapping circular pattern.  Sprinkle evenly with sugar.  Bake the galette in the oven for 25 to 35 minutes, or until the pastry edges are brown and the sugar on the apples caramelizes but does not burn.

While the galette is baking, heat the apricot jam in the microwave until it has melted.  Run the jam through a sieve to remove any apricot solids.  Using a pastry brush, brush the apricot jam over the apples but not the border of the galette.  The galette can be served warm or at room temperature.

Buen provecho!

The Kasbah Chronicles March 2014/Kitty Morse



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 ( 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.

                                        –Moroccan Saying

 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)!

and another:


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