Chef Kitty Morse’s Cassolita

 A THANKSGIVING TRADITION A family tradition for Moroccan Chef Kitty Morse dictates that we serve cassolita to accompany our Thanksgiving turkey basted inside and out with preserved lemon pulp! My great-grandmother served this alongside a steaming mound of couscous. Ingredients: … Continue reading

Chef Kitty Morse’s Egg Briks

                                                                                  Photo by Romula Yanes This delicious recipe is from “The Vegetarian Table: North Africa” by Kitty Morse. This recipe is for a deep-fried filo turnover originating in Tunisia. It is a quick and easy summer dinner.  Egg Briks … Continue reading

Chef Kitty Morse’s Tahini Dip with Sugar Snap Peas

 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 … Continue reading

Chef Kitty Morse’s Fresh Fava Bean Dip

 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 … Continue reading

Chef Kitty Morse’s Rose Syrup Lemonade with Rose Scented Ice Cubes

      A rose-scented recipe adapted from my book Edible Flowers: A Kitchen Companion Rose Syrup Lemonade with Rose Scented Ice Cubes Makes 1 quart This lemonade is even prettier when served with rose scented ice cubes. For that, … Continue reading

Chef Kitty Morse’s Potage Tangerois (Tangier-style White Bean and Chard Soup)

    Moroccan Chef Kitty Morse, a frequent visitor to the Cape, offers a delicious soup for cold rainy days. Check out Chef Morse’s great cookbooks. Potage Tangérois                                                                   (Tangier-style white bean and chard soup)  Serves 6 Ingredients: 6 cups … Continue reading

Chef Kitty Morse’s Belgian Endive Salad with Walnuts

                               Photo Owen Morse. All rights reserved. Copyright 2012. Salade d’Endives aux Noix (Belgian Endive Salad with Walnuts) Serves 4 2 teaspoons Dijon mustard 2 tablespoons white wine vinegar 3 tablespoons walnut oil ¼ teaspoon salt Freshly ground pepper, to … Continue reading

Chef Kitty Morse’s Couscous Stuffing with Almonds & Chef Carole Bloom’s Caramelized Roasted Pears with Caramel-Honey Whipped Cream

                                      Photo Owen Morse  Couscous Stuffing with Almonds (pomegranate seeds optional!)  (enough for one 12 lb turkey) 1 cup slivered almonds 1⅓ cups water 1 teaspoon salt 6 tablespoons butter 1 cup couscous 1 cup (about 2.5 ounces) … Continue reading

Chef Kitty Morse’s Eggplant Tagine & Eggs in a Nest of Ratatouille

Ruminations on ratatouille Eggplant Tagine. Photo by Kitty Morse Having purchased an eggplant the size of a football at my local supermarket, I pondered ways to prepare it: in a tagine? in zahouk (the Moroccan version of baba ghaanouj)? I … Continue reading

Chef Marie Simmons Roasted Honey-Glazed Figs with Herb Goat Cheese on Fig Leaves

You’ll find delicious ideas in Fig Heaven from Chef Kitty Morse’s friend Chef Marie Simmons. She graciously shared a recipe from her latest book, A Taste of Honey. Writes Marie: “When food is cooked on top of or wrapped in … Continue reading