Hosted by Amy and Dan de Lannoy
(Gourmet Club Members enjoy A Night in Morocco)
Dear Friends:
Dan and I are so happy to be kicking off our fourth happy year together with “A Night in Morocco”. As always, festivities start promptly at 7:30 and you can expect Dan to provide a fine wine selection to go with our meal.
This menu was a tricky one! We found that Moroccan food is fairly labor-intensive and requires lots of different spices and other ingredients. Although we tried to keep it simple, we also wanted to create an authentic meal. Even though some of the recipes may look daunting at first glance, we think that you will find that they are actually easier than they sound! (If not, please forgive us!)
Please note that every recipe may be made (at least in part) in advance. Some parts of the recipes (e.g., the figs for the cake) MUST be made in advance.
DINNER CLUB MENU
A NIGHT IN MOROCCO
Hosted by Amy and Dan de Lannoy
Starters
Individual B’Stillas (Moroccan Chicken and Almond Pies)
Mary Lauren and Bret
Roasted Red Pepper and Eggplant Dip with Pita Chips
Mary Lauren and Bret
Salad
Arugula Salad with Honeyed Almonds
Bonnie and Art
Main Course
Lamb Tagine with Almonds, Dates and Toasted Bulgar
Amy and Dan
Pan-Grilled Flatbread
Bonnie and Art
Dessert
Date-Spice Cake with Figs in Port Syrup and Vanilla Ice Cream
Rochelle and Llew
WINE SAMPLING FOR A NIGHT IN MOROCCO
RED
Las Rocas, Vinas Viejas de San Alejandro, Garnacha 2004
Tradicao, Palmela, 2002
Dao, Castas de Santar, 2002
Izadi, Tempranillo, Rioja, 2003
WHITE
Quinta de Cabriz, DAO, 2005
Castelo de Medina, Verdejo, 2004
Fetzer, Savignon Blanc, 2004
ARUGULA SALAD WITH HONEYED ALMONDS
Note: The honeyed almonds can be made up to 3 days in advance. Toss salad just before serving.
Ingredients
1/3 cup sugar
3/4 teaspoon ground cinnamon
scant 1/2 teaspoon paprika
scant 1/4 teaspoon cayenne pepper
2 1/4 cup whole blanched almonds
6 tablespoons honey, divided
1/2 cup red wine vinegar
3/4 cup olive oil
3 tablespoons chopped shallots
9 cups mixed baby greens (about 4 1/2 oz)
7 cups arugula (about 5 oz)
2 small head Belgian endive, cut into matchstick-size strips
9 ounces thinly sliced manchego cheese, cut into triangles
16 ounces cherry tomatoes, halved
Preparation
Heat the oven to 350° F. Brush rimmed baking sheet with oil. Oil large sheet of foil; set aside. Mix sugar, cinnamon, paprika and cayenne in medium bowl. Add almonds and 2 1/2 tbsp. honey and toss to coat. Spread out almonds on prepared baking sheet. Bake until almonds are brown and glazed, stirring occasionally, about 14 minutes. Turn almonds out onto oiled foil and cool, separating almonds with fork. Note: Honeyed almonds can be made 3 days ahead. Cool completely and store in air-tight container.
Whisk remaining 3 ½ tbsp. honey and the vinegar in a small bowl. Gradually whisk in olive oil and shallots. Season vinaigrette to taste with salt and pepper.
Combine mixed baby greens, arugula and endive in large bowl. Toss with enough vinaigrette to coat. Mound salad on plates. Arrange manchego triangles upright around salad. Sprinkle almonds and tomatoes atop salads.
Makes 8 servings
Bon Appetit (September 2001)
INDIVIDUAL B’STILLAS
(MOROCCAN CHICKEN AND ALMOND PIES)
Note: Almond sugar and filling may be made up to 1 day in advance and stored as specified below. You may either bake the B’stillas immediately before you leave your home or bring them to our house to bake. Please let us know if you choose the latter option and we will ensure that the oven is preheated prior to your arrival. As noted below, we will provide the Ras el Hanout spice mixture. Phyllo dough should be available at Stop & Shop.
Ingredients
For the almond sugar:
3/4 cup blanched whole almonds, toasted (in oven at 350° for 5-10 minutes) and cooled
4 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 ½ sticks (3/4 cup) unsalted butter, divided
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly in a small bowl
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners’ sugar and cinnamon for sprinkling
2 teaspoons Ras el Hanout
Preparation
To make the almond sugar:
In a food processor, fine grind the almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl, combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart pan, sauté onion and garlic in 3 tablespoons butter over medium high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to medium and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
Measure reserved cooking liquid and solids, return to 4 qt. pan (if necessary, boil the cooking liquid, stirring occasionally, until reduced to about 1 3/4 cups). Reduce heat to medium and whisk in eggs to cooking liquid in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove pan from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
Assembling the B’stillas:
Preheat oven to 425°F and butter 2 large shallow baking pans.
In a small saucepan, melt remaining 9 tablespoons butter and keep warm but not hot.
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface, arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b’stilla immediately.
Form 8 more b’stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b’stilla as it is made. B’stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
Bake chilled b’stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b’stillas slightly on a rack. Sprinkle b’stillas with confectioners’ sugar and cinnamon and serve warm.
Ras El Hanout (Moroccan Spice Blend)
Ingredients:
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
Seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seed
Pinch dried red pepper flakes
Pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
In a spice grinder or cleaned coffee grinder, grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cumin seed, and red pepper flakes. Mix ground spice mixture with mace, ginger, and nutmeg . Store in a tightly closed jar in a cool dark place for up to 6 months. Makes about 1/4 cup. **Amy will provide
Makes 9 b’stillas
Gourmet
August 1994
PAN-GRILLED FLATBREAD
Note: Dough may be made entirely in food processor or by hand up to 2 days in advance and refrigerated. Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape. Only one flatbread will fit in a skillet, so speed up the cooking process by using two skillets. Alternatively, you can bake the breads in an oven, as specified below. Breads may be fully cooked up to 2 days in advance and reheated at our house (as described below) or completed on the day of the meal and cooked at our house.
1 package dry active yeast (2 1/4 teaspoons)
1 cup warm water (110 to 115 degrees)
1 tablespoon olive oil , plus extra for brushing
2 teaspoons granulated sugar
1/4 cup plain yogurt
1 1/2 teaspoons table salt , plus extra for sprinkling
1/2 cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran
2 cups bread flour , plus additional as needed
2 tablespoons sesame seeds (optional)
Eastern 1. In either the workbowl of a food processor fitted with a stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Let stand for five minutes. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Use a chef’s knife to divide the dough into 8 equal portions. Roll each portion of dough on work surface to form a round ball. Let rest for 10 minutes. Roll each ball out into a 4-inch circle and let rest for 10 minutes. Then roll each into a 6 inch circle. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.3. Five to 10 minutes before cooking flatbreads, heat large, heavy skillet (preferably cast iron) over medium-high heat until hot. Working one at a time, lift dough circles, gently stretch about one inch larger (so dough is a 7-inch circle), and place on the skillet. Cook until small bubbles appear on surface of dough, about 30 seconds. With tongs, flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer. (Alternatively, breads may be baked in oven. About 30 minutes prior to cooking, adjust oven rack to lowest position, line rack with unglazed baking tiles, pizza stone, or preheated baking sheet and heat oven to 500 degrees. Bake dough rounds on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.) 4. Transfer bread to wire rack and cool for about 5 minutes (brush bread lightly with olive oil and sprinkle with salt to taste, if desired). Wrap breads loosely in clean kitchen towel and serve warm. Or wrap breads tightly in foil and store at room temperature up to 2 days; reheat in 300-degree oven until warm, about 15 minutes.Makes eight 6- to 7-inch breads www.cooksillustrated.com
LAMB TAGINE WITH ALMONDS, DATES, AND TOASTED BULGAR
Note: This dish may be served with couscous in place of the toasted bulgar.
Ingredients
1/4 cup olive oil
1 1/2 lbs. Boneless lamb shoulder, cut into ¾ inch cubes
1 large onion, halved and sliced
1 1/2 cups sliced carrots
3/4 cup minced shallots
3 cloves garlic, minced
one 1-inch piece fresh ginger, peeled and minced
1/2 tsp. saffron threads
1 tbsp. freshly ground toasted cumin seeds
1 tbsp. paprika
1 tbsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground allspice
About 3 cups chicken stock
3/4 cup honey
1/4 to 1/2 cup sliced pitted dates
salt and freshly ground pepper to taste
cayenne pepper to taste
1/4 cup plus 2 tbsp. chopped fresh flat-leaf parsley
Toasted Bulgar (recipe follows)
1 cup chopped toasted almonds
Preparation
In a large Dutch oven, heat the oil over medium heat. Add the lamb and sear for about 5 minutes or until well browned on all sides. Transfer to paper towels to drain.
Add the onions, carrots, shallots, garlic and ginger to the Dutch oven and stir to combine. Add the saffron, cumin, paprika, cinnamon, cardamom and allspice and cook, stirring occasionally, for about 10 minutes or until veggies soften.
Return the lamb to the Dutch oven, stir and add just enough stock to barley cover the lamb. Reduce the heat, cover and simmer gently for about 1 hour or until the lamb is fork-tender and the liquid has reduced to a sauce-like consistency. Do not allow to boil.
Stir in the honey and 1/4 cup dates. Taste for sweetness and add up to ¼ cup more dates if desired. Season with salt, pepper and cayenne. Stir in 1/4 cup of the parsley.
Mound the bulgur in the center of the plates. Spoon the tagine over the top and garnish with the almonds and the remaining parsley. Serve immediately.
TOASTED BULGUR
Ingredients
1 1/2 cups coarse-ground bulgur
3 tablespoons olive oil
1 large onion, chopped
1/4 tsp. hot green chile (such as jalapeno or serrano), seeded and chopped
2 tsp. tomato pasted
1 3/4 cup plus 2 tbsp. boiling water
1 tbsp. plus 1 1/2 tsp. fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste
Preparation:
Preheat the oven to 300°F. Spread the bulgur on a baking sheet and toast in the oven, stirring frequently, for about 7 minutes or until light brown. Do not let the bulgur get too dark.
In a large skillet, heat the oil over medium heat. Add the onions and chile and sauté for about 4 minutes, or until the onions are soft and translucent. Stir in the bulgur and tomato paste, add the water and bring to a boil. Stir gently, reduce the heat, cover, and cook for about 20 minutes or until all of the water has been absorbed and the bulgur is tender. (Note: Bulgur can be prepared up to this point early in the day. To reheat, moisten with about ¼ cup chicken stock and warm over low heat.) Stir in the lemon juice, parsley and salt and pepper. Remove from the heat, cover and let rest for 5 minutes before serving.
Makes 6 servings
Cooking with Great Cooks
ROASTED RED PEPPER AND EGGPLANT DIP
Note: This dip may be made up to 2 days in advance. Serve with store-bought pita chips. I have an extra food processor if you do not have one.
Ingredients
1 large (1 1/4 lbs.) eggplant, cut in half lengthwise and pricked in 3 to 4 places with the point of a knife
1 large red bell peppers, halved, seeds and ribs removed
4 garlic cloves, peeled
2 tablespoons olive oil
1/4 cup pine nuts, lightly toasted (in the oven at 350° for about 5 minutes)
1 teaspoon whole cumin seed, toasted (in a skillet over medium–high heat until aromatic) and ground
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh flat-leaf parsley, plus extra for garnish
Kosher salt and freshly ground pepper
Preparation
Heat the oven to 475° F. Brush the eggplant, peppers and garlic with the oil. Arrange them cut-side down on a baking sheet. Cook until the eggplant softens, the skin on the peppers separates and the garlic is golden, 30 to 45 minutes.
Transfer the eggplant to a colander to drain. Once cool enough to handle, remove the skins from the peppers. Use a large spoon to remove the pulp from the eggplant. Discard the skins.
Transfer the eggplant pulp, the peppers and garlic to the bowl of a food processor and pulse until combined. Add the pine nuts, cumin, pepper flakes, cilantro, lemon juice and parsley. Process until smooth. Add salt and pepper to taste.
Garnish the dip with some chopped parsley and serve. The dip can be refrigerated in an airtight container for up to 2 days. Return to room temperature before serving.
Makes 3 cups
Martha Stewart Hors D’oeuvres Handbook
DATE-SPICE CAKE WITH FIGS IN PORT SYRUP
Note: The figs should be prepped at least 1 day in advance. The cake may be made one day in advance, as well, and wrapped and stored at room temperature. Serve with store-bought, good quality (like Hagen Daz) vanilla ice cream. As noted below, star anise may be hard to find. Based on my research, ground, toasted aniseed may be substituted for the star anise.
Ingredients
Figs:
2 cups dry red wine
2 cups ruby port
1/3 cup sugar
1 whole star anise
1/4 teaspoon whole black peppercorns
20 dried black mission figs (about 6 oz), halved lengthwise
Cake:
1 cup thinly sliced pitted dates
2 cups flour
1 1/3 cups slivered almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
6 large eggs
1 cup sour cream
1 ½ tablespoons Grand Marnier (or other orange liqueur)
Good Quality Vanilla Ice Cream (e.g., Hagen Daz)
Preparation
For Figs: Bring wine, port, sugar, star anise and peppercorns to a simmer in a heavy medium saucepan, stirring until sugar dissolves. Boil until reduced to 1 ½ cups, about 15 minutes. Strain into a medium bowl. Mix in figs. Cool, cover and let stand overnight at room temperatures.
For Cake: Preheat the oven to 325° F. Butter and flour a 13x9x2 inch metal baking pan. Toss dates with 1/4 cup of flour in a small bowl to separate dried fruit pieces. Mix in 1 c. almonds. Set mixture aside.
Whisk remaining 1 3/4 cup flour, baking powder, baking soda, salt and spices in a medium bowl to blend. Using electric mixture, beat butter in large bowl until light. Add sugar, orange peel and lemon peel, and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and grand marnier, then dry ingredients. Mix in date and almond mixture. Transfer batter to prepared pan.
Bake cake until top is golden brown and tester inserted into the center of the cake comes out clean, about 50 minutes. Cool cake completely in pan on rack. Note: Spice cake can be made up to 1 day in advance. Cover and let stand at room temperature.
Cut cake into 12-14 diamond shape pieces. Transfer to plates. Place scoop of ice cream next to each cake piece. Spoon figs with Port syrup over.
Makes 12 servings
Bon Appetit (September 2001)