Guest Post: Sam in Morocco

My sister's boyfriend, Sam Albetta, just spent the past six months in Morocco and Egypt.  While he was there, obviously, he enjoyed a totally different cuisine than anything he was used to eating here in the States. So, when I asked if he would be interested in posting about some of his food experiences, he kindly obliged. Thanks, Sam, and I hope you guys enjoy this post as much as I did!

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Hey everyone, I'm Sam.  

 

 My recent time in Morocco was quite a new culinary experience, not just because of the subtleties of Moroccan food, but also because it made me more aware of the intricacies of how food is obtained, prepared, and enjoyed in another part of the world.  There are a lot of things that just work differently in Fez, which is where I spent most of my time.  Hopefully I can convey some sense of that in this post.

                 

The first thing you should know about eating in Morocco is that it really helps to be adventurous.  In addition to there being some food items to which Westerners aren’t accustomed, there is also often no semblance of a health code.  You should use common sense, but if you are overly-cautious you probably won’t have as much fun. 

                 

There are many different types of restaurants found in the Medina (older part of the city.)  Some are larger, more tourist-oriented restaurants that are clustered around the main entrance.  These can often be best described as “rip offs.”  The food is comparatively expensive and often isn’t as good or authentic as what one can find a little further in to the city.  At some point, one needs to decide if they want to be served tourist-safe food by a guy wearing boisterously exaggerated garb in a prop-laden restaurant, or food that Moroccans actually eat, prepared by a guy in jeans standing behind a bloody meat counter with a flat-top.  If you think you might prefer the former, the rest of this post may not interest you.

                 

flat top at a meat counter

It was just this kind of meat counter restaurant that ended up being one of my favorites.  This type of operation is really more of a stall than a restaurant, but they do cook up some great food.  There are fresh whole animals being broken down, hung, sometimes ground, and displayed, often including cuts of chicken, beef, lamb, liver, pancreas, and other various offerings of offal.   

meat counter proteins

Walking up and choosing an ingredient is your first move.  My favorites ended up being chicken, liver, and a large, reddish piece of charcuterie the locals called “pasterma” (like I said, be adventurous.)  Your counter man will then take that item and throw it on the flat-top with some onions, chopped olives, seasoning (chili and turmeric plus some others) and lots of oil.  You can also get a fried egg thrown into the mix (highly recommended.)  It’s then served in a piece of bread that’s pretty similar to pita.  The result can be had for a mere 15 dirham (a little less than $2) and you won’t be hungry afterward.  

sandwich

 

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 Another type of restaurant in the Medina is the soup-kitchen type.  Here you’ll find huge boiling pots of either harira, or a white bean soup called “bisura” or “baysr.”  These are often accompanied by fried eggs, a salsa-like sauce, and these delicious little potato fritters that are constantly being fried.  The spread at one of these places will only cost around 10 dirham ($1.25.)  

 soup counter

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 While both of the types of restaurants mentioned above serve great food, it certainly isn’t the food for which Morocco is best known.  The tagine is undoubtedly the most recognizable dish from the Moroccan milieu, and while it tends to be a little more expensive than the aforementioned bargains, it is definitely something that travelers shouldn’t miss.  While acceptable tagines can be obtained in many restaurants, the best tagine is the one made at home, preferably the home of a Moroccan whom you have befriended.  

tagine

Tagine is actually the name of the vessel in which the meal is cooked; it is a heavy stoneware dish that has a flat bottom and a tall conical lid.  This heavy stone basin is usually brought to the table, ensuring that the communal serving stays hot throughout the meal.  A couple of times we were brought tagines that were still at an active boil even after they had been brought out because of how much heat the vessel retained.  Varieties of tagines might include any combination of potatoes, zucchini, onions, garlic, tomatoes, beef, chicken, lamb, liver, or eggs.  Ingredients are sautéed and then simmered together with a little broth or water while the heavy lid holds pressure inside.  The result is a rich and tender meal that will heat the diner well after the food is gone.  Forks are lunged across the table and rips of bread mop up steaming broth.  Alcohol is rare to come by in Morocco, so a meal like this will often be preceded by tea, or “shai,” which in Morocco is usually just mint leaves, boiling water, and a staggering amount of sugar.

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Lastly, I’m including a recipe for a dish that I made for guests in my home while I was in Fez.  This dish was the result of my own interpretation of some of the Moroccan flavors and ingredients that I encountered while I was there.  If you can’t make it to Morocco anytime soon, maybe you can bring a little bit of Morocco to your own kitchen.  Have fun!   

                

Moroccan Braise

4-5 pound cut of beef

turmeric

cumin

fennel seed

cinnamon

salt

garlic cloves     

2 large fennel bulbs, quartered

2 onions, quartered  

5-6 sweet tangerines or other citrus, zest reserved

Thoroughly rub the beef with the spices.  Embed some cloves of garlic in the meat, cutting small slits if necessary.  If desired, let the beef sit with the rub overnight.

Brown the meat on all sides and transfer to a large lidded pot.  Add the onions and fennel bulb to the pot.  For the braising liquid, peel the tangerines and crush them in your hand over the pot.  Fit the lid on the pot and put it in the oven.  The temperature and timing of the braise can vary depending on the size and thickness of the meat.  For a larger, thicker piece, 3 - 4 hours at around 185 degrees should be about right.  For a thinner piece, 2 - 2.5 hours at around 200 should do it.  an expedited preparation of this dish can also be done in a pressure cooker in about half the time.  When using a pressure cooker, set the pot over a low to medium burner and maintain a low simmer.

 After cooking, plate the meat with the fennel and onions on a large platter and spoon some braising liquid over the top.  For a garnish, make a quick gremolata combining the saved tangerine zest, some chopped garlic, and parsley.  Sprinkle on top.

Cooking Competition at C.I.C.

me, Josh, Rene

A couple weeks ago, my friend Josh, who I know from culinary school, asked me to help him out with a cooking competition he was going to be involved in.  The challenge was a fundraiser, purchased at last year's Vintner's dinner.  Three students were chosen by the school to prepare a three-course meal for about twenty people, and the winner was to receive a cash prize.

Each competitor was allowed to have a couple of sous chefs to help him or her out.  Of course, this sounded like a blast to me, so when Josh asked me to help I quickly agreed.  Our friend, Rene, also volunteered to help out. 

He was go compete against two other girls, Ulfet and Talicia.  Each student was to use a tilefish for the first course, a whole beef tenderloin for the second course, and had free range to create any dessert course he or she wanted.

 Josh plating his first course: tilefish with roasted tomato, bok choy, and quinoa risotto, 
buerre blanc, and basil oil

Ulfet's tilefish course

We prepped all day and had a blast. By the time we actually started serving, everyone was ready and in good spirits.

As the entrees were going out.

Josh's second course: whole roasted beef tenderloin, green bean saute, truffled parsnip puree, 

balsamic red wine reduction foam

For dessert, our team played around with the idea of deconstructing a classic s'more.  It was challenging to try to pull off, but it tasted good and we enjoyed playing around with it.

Rene and Josh finishing the plates

Chef Frank Lee was the judge.  I've worked in his company for a long time, so we had fun and chatted over a glass of wine when it was all over.

Chef and me

In the end, our team didn't win, but we accepted our defeat without too much wounded pride.  

Everyone who participated.

Back row: Jamie, Ulfet, Josh, Talicia

Front row: Rene, Bev, me, Arlene

All in all, I had a lot of fun being able to participate in this competition.  I met some new friends, hung out with some old ones, and was able to mix up the daily routine a bit.  I'll be looking forward to the next time I'm invited to be a part of something like this.

  

Crock Pot Pot Roast

 

Comfort-tastic

Right now, everyone seems to be getting snow but us poor Charleston kids.  I've been waiting for a good comfort food type-day to post this recipe, and I think the time has finally come. Plus, my sister is whining for me to post again.  Which I understand, because I get sad when my favorite bloggers (see left sidebar) wait more than a few days between posts.

So, pot roast it is.  This is a great, easy, ridiculously cheap recipe that takes very little effort.  One of my mother's.  To make this, I woke up before working a morning shift, seared the beef, threw it in the crockpot.  9 hours later, voila!

I used a 3-ish pound bottom round roast, but really, you could use any cheap, large, tough cut of beef.  I tend to buy different cuts when they are on sale at the grocery store and freeze them for later.  This roast was like $6 or $7, a serious bargain.  Obviously, you can adjust the recipe to make it the kitchen sink type- that's definitely what I did. So, here is what I ended up using:

Crock Pot Pot Roast

3 to 4 pound cut of beef, such as bottom round roast or chuck roast

flour, for dredging

2 tablespoons canola oil

1 28 oz can diced tomatoes

1 medium onion, chopped

2 carrots, chopped

2 ribs celery, chopped

1/2 cup red wine

2 tablespoons tomato paste
several cloves chopped garlic
3 bay leaves

herbs to taste (I used a good amount of crushed red pepper, dried oregano, and a few sprigs fresh rosemary)

Dredge pot roast with flour and sear in hot oil in heavy frying pan.

Place in crock pot with remaining ingredients. 

Yes, there is actually beef under there!

Cook on low at least 8 hours.  I cooked mine 9, but I don't think it would have hurt to have left it on a couple more hours.  

smells so good!

In the last 15 minutes, remove meat.  Mix 1/2 cup of pot juices with 2 tablespoons cornstarch.  Add to pot.  Cook on high, and stir until thickened.

 

I served this with some delicious rosemary mashed potatoes and some green beans sauteed with bacon.  Don't think I've mentioned this yet, but rosemary is my favorite herb for wintertime.  

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This made SO many servings! I ate this for like 3 days straight.  Even after all the meat was gone, there was still a ton of hearty, meaty tomato gravy.  So, I decided to serve it on top of some pasta.  Finish with a fresh grating of Parmesan cheese, and you have another meal! 

Leftovers.

Cheap, cheap, cheap. College kids, I'm talking to you! Impress your friends and cook dinner one night.  Everyone will go home happy and stuffed.

Ya'll say hi to the snow for me.

Daring Cooks January Challenge: Satays!

 

This challenge was hosted by Cuppy from Cuppylicious, and it was actually really fun to plan out.  I decided to make 2 different marinades, one for beef and one for chicken, and 2 different dipping sauces.  I marinated the beef in the Daring Cooks' recommended recipe, and for the chicken I decided on a coconut curry inspired marinade.  I made the peanut sauce posted on Daring Cooks, and decided on an herbed cucumber Raita-style sauce as well.  I know I kind of blended Thai and Indian flavors, but the recipes seemed really tasty, and well, I can do what I want!

So, here are the recipes:

Beef Satay Marinade 

 

1/2 a small onion, finely diced

2 garlic cloves, finely diced

2 tablespoons ginger root, finely diced

2 tablespoons lemon juice

1 tablespoon soy sauce

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons vegetable oil

I chose to use a top sirlion steak- it was much cheaper than even a flank steak or a skirt steak

Mix ingredients well.  Cut beef into 1 inch strips, against the grain.  Cover and chill.

Chicken Satay Marinade

Adapted from allrecipes.com 

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1 teaspoon chili powder

salt and pepper to taste

2 large boneless skinless chicken breasts, lightly pounded, and cut into 1 inch strips

Mix marinade until brown sugar has dissolved.  Toss marinade with the chicken, cover and chill.

Herbed Cucumber Raita

I looked at several different Raita/chutney recipes, and kind of took elements from all of them to make this sauce.

10 ounces plain Greek yogurt

1/2 cup minced mint leaves

1/2 cup minced cilantro leaves

1 cucumber, peeled, seeded, and finely diced

1 jalapeno, seeded, minced

1 teaspoon curry powder 

1 tablespoon lime juice

1 tablespoon tarragon vinegar

1 teaspoon sugar

1/2 teaspoons cumin 

salt and pepper to taste

pinch paprika

Blend all ingredients, and adjust components to your liking.  Chill.  Before serving, sprinkle with paprika.

 

Peanut Sauce

3/4 cup coconut milk

4 tablespoons peanut b utter

1 1/2 tablespoons lemon juice

1 tablespoon soy sauce

1 teaspoon brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

2 dried chilies, finely chopped

Sriracha to taste

Mix dry ingredients in a small bowl. Add soy sauce and lemon, and mix well.  

Just before you are getting ready to serve, combine coconut milk, peanut butter, and your soy-lemon-seasoning in a small pan.  Warm over low heat, stirring well.  Add Sriracha to adjust heat. 

Cooking Instructions

Just before you're ready to cook the satays, soak your wooden skewers in warm water for 20 minutes.  This keeps them from catching on fire.  Thread the meat onto the skewers, accordian-style.

You choose whether to grill or broil them.  I used a grill-pan because I don't have an outdoor grill.  Cook over medium-high heat until done.

I served mine with some simply steamed baby bok choy and jasmine rice with coconut milk.  Both sauces were good, but I loved the cucumber Raita.  It had a nice cooling effect against the heat of the satays.  These were pretty easy to make, but there was a lot of prep involved.  They would be a good weeknight recipe if you had the forethought to get the marinade going before work.  Overall, this was a fun, tasty, and slightly unusual dinner!