Kitchen Newsletter February 16, 2017 – Master Moroccan Flavors at Home Subject: 
Master Moroccan Flavors at Home Discover MoroccoAnatomy of a TagineRECIPE: Preserved Lemon & Green Olive Chicken TagineTips for Making Preserved LemonsSpices & Flavors of MoroccoBonus Recipe: Savory-Sweet Carrot RibbonsRECIPE: Saffron Couscous with Caramelized OnionsRECIPE: Moroccan Meatball Tagine INTRO TEXT You don’t have to be a Casablanca aficionado to be swept away by the magic of Morocco. Offering both inhabitants and visitors a complete sensual feast, Morocco buzzes with a rich history, a vibrant color palette and a culture of complex flavors that will leave your taste buds both pleasantly surprised and delightfully satisfied. IN THIS ISSUE, we explore a few key flavors of Moroccan cuisine along with some very doable recipes that you can easily make with success the very first time. Join us for a little taste adventure! MAIN BODY Located on the northwest coast of Africa, Morocco’s profile is incredibly diverse. The expansive Atlas Mountains divide a fertile Northern Coast (bordering the Mediterranean Sea and the Atlantic Ocean) from the Western Sahara Desert. This vast and sundry terrain, coupled with an extensive history of significant colonizers and immigrants, has greatly influenced the unique and broadly diverse character of Moroccan cuisine.Morocco’s first inhabitants were a nomadic people called Berbers, who ate prominently native foods like olives, figs and dates that set the tone for dishes like couscous and tagines, popular menu staples today. Next came the Arab invasion, introducing new grains, nuts, fruits, and important spices such as cinnamon, ginger, saffron, cumin and caraway. They also introduced a “sweet and sour” way of cooking learned from the Persians. Moors from southern Spain introduced citrus fruits, while Jewish-Moors shared their sophisticated preserving techniques – skills essential in creating preserved lemons and pickles. Other influences included the introduction of the kebab from the Ottoman Empire, and cafes, pastries, and wine from the French colonies. Over the years, dishes have been created and perfected by layering these distinct flavors into what is now the unique experience of Moroccan cuisine. Anatomy of a Tagine Tagines come in various colors, materials, patterns and sizes. Individual-sized tagines are common in Morocco, and are most traditionally served with bread and no utensils.Use a tagine on the stovetop. Low and slow heat is key when cooking in a tagine. As the food cooks at a gentle simmer, steam rises and then condenses in the coned lid and then drips down the sides and back into the dish. This atmosphere tenderizes meats and creates exceptional flavor. If you don’t have a tagine, try these recipes with a Dutch oven or braiser.Enameled Cast Iron Base - The wide, shallow base keeps heat consistent and even for creating the right atmosphere for flavorful results.Conical Lid – Stoneware lid helps to circulate heat & moisture.Durable interior enamel, no seasoning required. RECIPE: Preserved Lemon & Green Olive Chicken TagineThis piquant dish is made complete with the briny essences of preserved lemons and bitter green olives. The chicken is tender and juicy and the broth as tantalizing as the sites and sounds of Morocco. Making preserved lemons is easy and highly rewarding, as they add a very unique flavor to the food.Tips for Making Preserved LemonsLemons are pickled in a brine of salt and their own juice. The result is a condiment that tantalizes the sour and salty taste buds all at once.SALT LIGHTLY WHEN USING PRESERVED LEMON RINDS, AS THEY ADD SALT.CHOOSE FRESH LEMONSQUARTER AND RUB WITH KOSHER SALTCOVER WITH LEMON JUICE, SEAL & REFRIGERATE FOR 30 DAYSRINSE, REMOVE FLESH, AND USE RINDSTOOLS for Mastering Moroccan Cuisine:LE CREUSET 5.5 QT. ROUND OVENA classic pot that shines when making Moroccan dishes. A good alternative to using a tagine with similar results.EPICUREAN SERVING UTENSILSMade in the USA, these utensils are an update to the classic wooden spoon and won’t scratch your pots & pans.ALL-CLAD 3QT SAUCIERPerfect for making couscous, rice, sauces and more, this saucier is a classic addition to every kitchen.LE CREUSET TAGINEA tagine is the quintessential vessel for cooking Moroccan cuisine.LODGE BRAISERA braiser also works well for Moroccan cooking as it requires less liquid and distributes heats slowly and evenly.LE CREUSET MINI TAGINEGreat for spices, and serving sides and sauces!Spices & Flavors of MoroccoThe ancient spice trade ran from Arabia to North Africa, and these vibrant flavors enhance Moroccan cuisine today.A sign of hospitality - Moroccans drink very sweet mint tea several times a day.Ras El Hanout is a spice blend that translates to “the head of the shop.” A unique blend created by each spice seller, it is said to be made with their “best spices.” Used to flavor couscous and tagine dishes it is often made with a combination of cardamom, cumin, cloves, cinnamon, nutmeg, allspice, ginger, coriander seeds, peppercorn, paprika, turmeric, and fenugreek.RECIPE: Saffron Couscous with Caramelized OnionsCouscous is a grain-like, semolina flour-based pasta that is a staple to Moroccan cuisine. Most of the couscous you can buy in the U.S. is actually instant couscous, which like it's name implies, cooks in just minutes! With a ratio of 1:1 couscous to water (or broth), simply bring liquid to a boil, add couscous, cover and remove from heat for 5-10 minutes until tender. Fluff gently with a fork before serving. We like kicking our couscous up a bit and the add-ins of caramelized onions, almonds, raisins and mint do just that.RECIPE: Moroccan Meatball TagineThis tagine brings a new savory twist to meatballs - complete with warming spices, fresh herbs and a rich saffron-tomato sauce. A popular dish in Morocco, you can make these meatballs with lamb or beef, or a combination of both meats.BONUS RECIPE: Savory-Sweet Carrot RibbonsThis savory and sweet carrot side-dish compliments tagine dishes, and adds a splash of color to the table.1. In a small sauce pan, sauté onion in butter until transparent. add garlic and spices (cumin, cayenne, cinnamon, salt, pepper, brown sugar) and cook for 2 minutes until fragrant.2. Add carrot ribbons, lemon juice, and raisins, and sauté until carrots are just softened.3. Serve with a garnish of mint, and additional salt and pepper to taste.