Cooking and Pleading
Nov. 3rd, 2003 04:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ciroccojI scanned in the following recipes from a cookbook:
KEBAB KOUTBANE (WITH MOORISH MARINADE)
COUSCOUS MARRAKESH
BATINJAAN ZALUD (EGGPLANT SALAD)
MINT TEA
MOROCCAN COCONUT CAKES (ACTUALLY, MORE LIKE FUDGE)
So, for those interested: follow the dancing lj cut!
KEBAB KOUTBANE
(start at noon)
Appetizer Kebabs in a Moorish Marinade
Yield: 8 6-inch kebabs
This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.
Cut 1 Lb. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).
Cut 1/2 Lb. BEEF SUET into 1/2-inch cubes.
In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:
Combine: 1/4 cup ONION, finely chopped and
2 Tbs. PARSLEY , finely chopped.
Blend: 1/2 cup OLIVE or SALAD OIL
1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GARLIC POWDER
1 tsp. GROUND CORIANDER (optional)
1/2 tsp. GROUND CUMIN (optional)
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours. (Note: this is more of a coating than a marinade. Don’t be alarmed if there’s not a lot of liquid – just coat all the pieces with it, and move them around every so often)
Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or skewer.
Grill or Broil using a hot fire, basting occasionally with the marinade.
Arrange 1 KEBAB KOUTBANE on a small plate.
Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.
COUSCOUS MARRAKESH
(start at 4:00 p.m.)
Yield: 8 portions
A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. Apiece of heavy-duty foil can serve as a lid.
Moisten: 1 Lb. COUSCOUS in a 3 quart bowl with
1 cup COLD WATER to which
1 Tbs. SALT has been added.
Stir up with a fork and allow to stand 10 minutes to swell.
Spread the Couscous out in a colander lined with cheese cloth ( or in the top of a couscousiere ).
Place the colander over a pan which fits it and is half filled with water.
Cover with aluminum foil and allow to steam for 10 minutes
In a 6-quart kettle (or bottom of couscousiere):
Saute: 1 cup ONIONS coarsely chopped with
1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1 tsp. CRUSHED RED PEPPER
1/2 tsp. SAFFRON
1 tsp. POWDERED CUMIN SEED in
1/4 cup PEANUT OIL until soft but not brown.
Add: 2 1/2 Lbs. BONELESS LAMB cut in 2 inch chunks and
2 quarts WATER.
Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.
Add 1 3-Lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.
Stir the Couscous from time to time to make sure the grains are separated.
Add to Stew: 1 Lb. CARROTS, scraped and cut in l-inch chunks
2 GREEN PEPPERS, cut in l/2-inch strips
l Lb. FRESH TOMATOES, cut in l-inch wedges
l Lb. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Lb. BLACK RAISINS.
Correct the seasoning with salt and pepper.
Cook for about 15 minutes or until vegetables are soft but still slightly crisp.
Pour the Couscous into a large (15- to 18 inch) round serving platter.
Make a large hole in the center, pushing the Couscous to the edge of platter.
Arrange meat and vegetables attractively in center, pouring the sauce over all.
Garnish with PARSLEY SPRIGS.
BATINJAAN ZALUD (EGGPLANT SALAD)
(start while couscous is cooking)
Eggplant Salad
Yield: 8 small salads
This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.
Peel 1 or 2 large EGGPLANTS (approx. 2 Lbs.).
Cut into 1-inch slices.
In a 10-inch skillet:
Fry in 1/2 cup OLIVE or SALAD OIL until soft.
Mash the eggplant.
Add: 1/4 cup ONION finely chopped
3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.
Chill in refrigerator.
Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.
Mash it down to form a circle within 1 inch of edge of plate.
Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).
Place:
1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.
Garnish with PARSLEY SPRIGS.
MINT TEA
Yield: 8 servings
Into a 6 cup glass or china teapot:
Pour boiling water, rinse and throw the water away.
Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)
2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.
Allow to steep covered for 5 minutes.
Stir up the infusion and taste the liquid to see if it is sweet enough.
Strain into juice glasses (5 to 6 oz.).
Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes.
Stir again. Taste for sweetness.
Strain to serve.
MOROCCAN COCONUT CAKES
Yield: 1 1/2 Lbs. coconut fudge
You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.
In a 2-quart saucepan:
Combine: 2 cups GRATED COCONUT (moist, canned or fresh)
3/4 cup EVAPORATED MILK
2 cups SUGAR
Simmer gently to 238F or until a soft ball is formed in cold water.
Add: 1 oz. BUTTER and
2 Tbs. LEMON RIND.
Cool to room temperature in the pan.
Beat as you would fudge until thick and glossy.
Pour into a square (8 x 8-inch) pan lined with wax paper.
Chill and cut into 1-inch squares.
And on a completely different note:
TMI, How I Love Thee:
Dear Uterus:
First of all, I want you to know that as an organ, I hold you in the highest regard. You and I have had a very comfortable and mutually rewarding coexistence for many years now, and I have found you in the past to be an organ that has caused me little or no trouble, and many joys.
You were most judicious in your commencement of my menses. You began them not so early that I would feel freakish, nor so late that I would have started to worry. You were most kind during my menses as well. In sharp contrast to many other teengage uteri (?), you never incapacitated me with cramps, nor did you embarrass me with untimely demonstrations of your ability to purge yourself.
You were most considerate in your cyclical nature. You were (mostly) punctual, except for a couple of incidents of worry stemming from improper contraceptive use which I freely admit were entirely my own fault. Well, mine and one other person. But still. Not your fault at all.
You were exceedingly hospitable to my children, and caused me no more than the normal discomforts while growing them. I have nothing but gratitude for the kind way in which you helped me to bring them into the world, and I am well aware that two natural childbirths with no complications and no painkillers, one performed in my own home, and less than 10 hours of labour between the two of them, is something any woman would envy.
So I hope that you understand that my current dismay with you is tinged with the certain knowledge that I've had it very good so far.
But. As to my current dismay.
This is getting ridiculous. My feelings towards you are swiftly becoming less and less charitable as we weather this fibroid storm together.
As a matter of fact, I'm becoming severely pissed.
I did not complain (much) when my periods started to get longer, heavier, and more erratic. I simply did more laundry and learned to plan for emergencies.
When I realized that I would not have a third uncomplicated pregnancy, I was mindful that two good ones was plenty, and reconciled myself to a complicated third, or no third at all.
When you insisted on 25 days of bleeding, I was rather put out, but did not remonstrate with you.
When you landed me in the hospital, I began to lose my patience, and realized that we would have to be parting company soon.
But now this. This insistence on me being on a double dose of birth control as a way of life. Promptly reminding me of the need to double up every single time I try to lower the dosage.
Why, oh Uterus? Why?
Did I not sing your praises to the world during my pregnancies? Did I not treat you with respect and care? Did I fail you in some way, that you now choose to punish me in such a callous and messy way?
This double-up thing... it was supposed to be a temporary measure, you see. And while I give it credit for my happy domesticity and many other good things, it's supposedly not good for my heart or overall health.
Not to mention certain aspects of my marriage. Constantly being on a whopping dose of libido-killing hormones alternated with severe bleeding is not conducive to certain activities. While this means we've caught up on a lot of reading and TV, still... you've made Chris very sad.
So. Dear Uterus. Please tone it down a little bit. Please go back, as much as you can, to being the lovely, unassuming, efficient little organ that I've grown to love and cherish. Let's not have our last few months together ruined by acrimoniousness and mucho laundry.
'Kay?
With Love,
Your Host.
KEBAB KOUTBANE (WITH MOORISH MARINADE)
COUSCOUS MARRAKESH
BATINJAAN ZALUD (EGGPLANT SALAD)
MINT TEA
MOROCCAN COCONUT CAKES (ACTUALLY, MORE LIKE FUDGE)
So, for those interested: follow the dancing lj cut!
KEBAB KOUTBANE
(start at noon)
Appetizer Kebabs in a Moorish Marinade
Yield: 8 6-inch kebabs
This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.
Cut 1 Lb. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).
Cut 1/2 Lb. BEEF SUET into 1/2-inch cubes.
In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:
Combine: 1/4 cup ONION, finely chopped and
2 Tbs. PARSLEY , finely chopped.
Blend: 1/2 cup OLIVE or SALAD OIL
1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GARLIC POWDER
1 tsp. GROUND CORIANDER (optional)
1/2 tsp. GROUND CUMIN (optional)
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours. (Note: this is more of a coating than a marinade. Don’t be alarmed if there’s not a lot of liquid – just coat all the pieces with it, and move them around every so often)
Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or skewer.
Grill or Broil using a hot fire, basting occasionally with the marinade.
Arrange 1 KEBAB KOUTBANE on a small plate.
Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.
COUSCOUS MARRAKESH
(start at 4:00 p.m.)
Yield: 8 portions
A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. Apiece of heavy-duty foil can serve as a lid.
Moisten: 1 Lb. COUSCOUS in a 3 quart bowl with
1 cup COLD WATER to which
1 Tbs. SALT has been added.
Stir up with a fork and allow to stand 10 minutes to swell.
Spread the Couscous out in a colander lined with cheese cloth ( or in the top of a couscousiere ).
Place the colander over a pan which fits it and is half filled with water.
Cover with aluminum foil and allow to steam for 10 minutes
In a 6-quart kettle (or bottom of couscousiere):
Saute: 1 cup ONIONS coarsely chopped with
1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1 tsp. CRUSHED RED PEPPER
1/2 tsp. SAFFRON
1 tsp. POWDERED CUMIN SEED in
1/4 cup PEANUT OIL until soft but not brown.
Add: 2 1/2 Lbs. BONELESS LAMB cut in 2 inch chunks and
2 quarts WATER.
Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.
Add 1 3-Lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.
Stir the Couscous from time to time to make sure the grains are separated.
Add to Stew: 1 Lb. CARROTS, scraped and cut in l-inch chunks
2 GREEN PEPPERS, cut in l/2-inch strips
l Lb. FRESH TOMATOES, cut in l-inch wedges
l Lb. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Lb. BLACK RAISINS.
Correct the seasoning with salt and pepper.
Cook for about 15 minutes or until vegetables are soft but still slightly crisp.
Pour the Couscous into a large (15- to 18 inch) round serving platter.
Make a large hole in the center, pushing the Couscous to the edge of platter.
Arrange meat and vegetables attractively in center, pouring the sauce over all.
Garnish with PARSLEY SPRIGS.
BATINJAAN ZALUD (EGGPLANT SALAD)
(start while couscous is cooking)
Eggplant Salad
Yield: 8 small salads
This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.
Peel 1 or 2 large EGGPLANTS (approx. 2 Lbs.).
Cut into 1-inch slices.
In a 10-inch skillet:
Fry in 1/2 cup OLIVE or SALAD OIL until soft.
Mash the eggplant.
Add: 1/4 cup ONION finely chopped
3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.
Chill in refrigerator.
Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.
Mash it down to form a circle within 1 inch of edge of plate.
Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).
Place:
1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.
Garnish with PARSLEY SPRIGS.
MINT TEA
Yield: 8 servings
Into a 6 cup glass or china teapot:
Pour boiling water, rinse and throw the water away.
Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)
2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.
Allow to steep covered for 5 minutes.
Stir up the infusion and taste the liquid to see if it is sweet enough.
Strain into juice glasses (5 to 6 oz.).
Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes.
Stir again. Taste for sweetness.
Strain to serve.
MOROCCAN COCONUT CAKES
Yield: 1 1/2 Lbs. coconut fudge
You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.
In a 2-quart saucepan:
Combine: 2 cups GRATED COCONUT (moist, canned or fresh)
3/4 cup EVAPORATED MILK
2 cups SUGAR
Simmer gently to 238F or until a soft ball is formed in cold water.
Add: 1 oz. BUTTER and
2 Tbs. LEMON RIND.
Cool to room temperature in the pan.
Beat as you would fudge until thick and glossy.
Pour into a square (8 x 8-inch) pan lined with wax paper.
Chill and cut into 1-inch squares.
And on a completely different note:
TMI, How I Love Thee:
Dear Uterus:
First of all, I want you to know that as an organ, I hold you in the highest regard. You and I have had a very comfortable and mutually rewarding coexistence for many years now, and I have found you in the past to be an organ that has caused me little or no trouble, and many joys.
You were most judicious in your commencement of my menses. You began them not so early that I would feel freakish, nor so late that I would have started to worry. You were most kind during my menses as well. In sharp contrast to many other teengage uteri (?), you never incapacitated me with cramps, nor did you embarrass me with untimely demonstrations of your ability to purge yourself.
You were most considerate in your cyclical nature. You were (mostly) punctual, except for a couple of incidents of worry stemming from improper contraceptive use which I freely admit were entirely my own fault. Well, mine and one other person. But still. Not your fault at all.
You were exceedingly hospitable to my children, and caused me no more than the normal discomforts while growing them. I have nothing but gratitude for the kind way in which you helped me to bring them into the world, and I am well aware that two natural childbirths with no complications and no painkillers, one performed in my own home, and less than 10 hours of labour between the two of them, is something any woman would envy.
So I hope that you understand that my current dismay with you is tinged with the certain knowledge that I've had it very good so far.
But. As to my current dismay.
This is getting ridiculous. My feelings towards you are swiftly becoming less and less charitable as we weather this fibroid storm together.
As a matter of fact, I'm becoming severely pissed.
I did not complain (much) when my periods started to get longer, heavier, and more erratic. I simply did more laundry and learned to plan for emergencies.
When I realized that I would not have a third uncomplicated pregnancy, I was mindful that two good ones was plenty, and reconciled myself to a complicated third, or no third at all.
When you insisted on 25 days of bleeding, I was rather put out, but did not remonstrate with you.
When you landed me in the hospital, I began to lose my patience, and realized that we would have to be parting company soon.
But now this. This insistence on me being on a double dose of birth control as a way of life. Promptly reminding me of the need to double up every single time I try to lower the dosage.
Why, oh Uterus? Why?
Did I not sing your praises to the world during my pregnancies? Did I not treat you with respect and care? Did I fail you in some way, that you now choose to punish me in such a callous and messy way?
This double-up thing... it was supposed to be a temporary measure, you see. And while I give it credit for my happy domesticity and many other good things, it's supposedly not good for my heart or overall health.
Not to mention certain aspects of my marriage. Constantly being on a whopping dose of libido-killing hormones alternated with severe bleeding is not conducive to certain activities. While this means we've caught up on a lot of reading and TV, still... you've made Chris very sad.
So. Dear Uterus. Please tone it down a little bit. Please go back, as much as you can, to being the lovely, unassuming, efficient little organ that I've grown to love and cherish. Let's not have our last few months together ruined by acrimoniousness and mucho laundry.
'Kay?
With Love,
Your Host.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2003-11-03 03:34 pm (UTC)::howling with laughter::
::wipes tears away::
Hoo boy. That was great. Poor Chris indeed. (On the other hand, he's got a clean house and hot meals.)
Thanks for the recipes, btw ... yummy.
no subject
Date: 2003-11-03 04:22 pm (UTC)Indeed. Mother Nature giveth, and she taketh away ;)
Thanks for the recipes, btw ... yummy.
You're very welcome. Enjoy!
Dear Uterus
Date: 2003-11-04 04:43 pm (UTC)Sarah
Re: Dear Uterus
Date: 2003-11-04 07:01 pm (UTC)Glad you enjoyed it... and I'm glad I ignored my other obligation, since at the time it involved reading about the development of real property in medieval England, and really... that just makes me want to cry.
Writing a letter to an internal organ? Much better way to pass the time.