Menu Week of September 14th

This is the first of two weeks of Moroccan food. . . because once you serve Spanish food it seems only right to keep heading south. Notes on the dishes for takeout are as follows. There is only one with particular reheating instructions (the Bastilla pastry – don’t microwave it!)

Chicken Bastilla – A phyllo dough savory pastry with chicken. Reheating should be done in an oven or toaster oven, not in a microwave. Let it come up to room temperature and then you can bake uncovered in a 375-degree oven until it’s warm through. This pastry includes an almond layer. 

Vegetarian Tagine – Flavorful vegetable stew – heavy on the veggies, the broth is somewhere between broth and sauce. Vegetables used:  sweet potato, cauliflower, green peppers, zucchini, onions, tomatoes. In case you’re curious about tagine-making, I’m using the Splendid Table’s recommended method from their first cookbook, How To Eat Supper. It isn’t spicy in the sense of being hot, but it does have deep spices. Next week will be the non-vegetarian tagines.

Harira Ragout  – Traditional legume soup, served over pasta. For this dish I’m straight up stealing a page out of Eritrea, a cuisine that combines Ethiopian and Italian, leading to African stews served over European pasta (here is an example of an Eritrean dinner menu). I’m also borrowing the Eritrean / Ethiopian Berbere Spice blend. I’ve toned it down, if you’re someone who likes zero heat in your food this does have a slow burn that I would call pleasant but you might not think it’s quite as pleasant.  If you’re someone who loves spice, this is a prime candidate for adding some of the Butterfly Bakery hot sauces we keep on hand.

Roasted Eggplant Salad – A very simple eggplant salad. Unlike most Moroccan cooked salads, this one does not roast the eggplant until it’s completely soft and spreadable (although I like that too), it’s simply roasted eggplants, roasted bell peppers, and a mild vinaigrette. I strongly recommend eating this warm.

Potatoes in Harissa Sauce – Roasted potatoes in a buttermilk sauce spiced with Harissa.  You may need stir them up a bit to be sure the potatoes are well coated. It  works at any temperature (except frozen, frozen wouldn’t work).

Tomato, Caper and Cous Cous Salad – To describe my garden this year as “neglected” would be kind. I’m not quite at the point of hoping for a hard frost to cover up my failings as a gardener, but I’ll definitely be there by October. One thing that did succeed in my garden was tomatoes and so here we have a tomato-heavy cous cous salad. 


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