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Grilled Moroccan Carrot and Goat Cheese Sandwiches

By mlb, on February 8th, 2012%

Grilled Moroccan Carrot Sandwich

This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.

The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!

I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!

Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!

Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches

Leave a comment   Cheese, Middle Eastern, Sandwiches & Wraps, Vegetables, Vegetarian

FFwD: Braised Cardamon Curry Lamb

By mlb, on November 18th, 2011%

lamb cardamom curry

Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?

I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. . . . → Read More: FFwD: Braised Cardamon Curry Lamb

6 comments   Cookbooks, Food Blogging Event, French, Indian, Lamb, Middle Eastern

Perfect for Fall: Moroccan Chicken Pot Pies

By mlb, on October 26th, 2011%

Moroccan Chicken Pot Pie

The flavor of these chicken pot pies is really deep and delightful and I took the advice of a lot of the posters on epicurious and doubled up on the spices. I also opted to use puff pastry as I had some in the freezer and this seemed like as good of a use as any. These turned out so well that I made then twice in one month.

As with any topping application of puff pastry, I’ve learned it give it a few minutes head start on a baking sheet, then flip it over and top it on whatever it’s a lid for. You only need to bite through uncooked, doughy puff pastry once before you develop a workaround.

This is like a really fragrant, tasty tagine topped with puffy, golden dough. How could it not be delicious?

Moroccan Chicken Pot Pies
Recipe adapted . . . → Read More: Perfect for Fall: Moroccan Chicken Pot Pies

Leave a comment   Comfort Food, Middle Eastern, Poultry & Fowl, Vegetables

Sesame Ice Cream

By mlb, on August 16th, 2010%

Sesame Ice Cream

This was a revelation in my ice cream making adventures. You see, I already had the cream but I also had only fat-free milk at home. And I was too lazy to go to the store and get some whole milk. Well, I thought, it might be weird anyway because of the sesame oil, so I should just make it with fat-free milk and see what happens. It’ll be an adventure!

Because it was an adventure, I chose to make a half recipe from the original recipe I came across in Food & Wine Magazine. I also halved it because that recipe used 8 egg yolks, which I have a problem with on a completely non-rational level. Eight egg yolks = crazy. A half recipe using only 4 egg yolks = sensible. I have no idea why.

That all said, wow, was this delicious! I didn’t miss . . . → Read More: Sesame Ice Cream

2 comments   Dessert, Middle Eastern, Summer

Marinated Salmon with Moroccan Chickpea Salad

By mlb, on March 31st, 2010%

salmon

Here’s a recipe that I remember making multiple times last Summer. Why didn’t I blog about it sooner? Who knows, but here it is now. I made this last week and instantly remembered why I made it so much last year. It’s really good. I love the salad. But, keep in mind, imho, the salad is best the day you make it because of the torn up, toasted pita. So try to eat it all the day you make it or at least eat all the pita pieces before you save it.

The original recipe called for sturgeon but I substituted salmon. Use what you have. I imagine the spices and flavors here would be good with most fish and probably even chicken.

I have no idea why I didn’t take any photos of the salmon cooking. I used my grill pan.

Marinated Salmon with Moroccan Chickpea Salad
From Bon Appétit magazine
1/2 . . . → Read More: Marinated Salmon with Moroccan Chickpea Salad

One comment   Beans & Legumes, Fish & Seafood, Middle Eastern
 
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