Harira, A Moroccan Chickpea And Lentil Soup

If you are like me and have ever dreamed about traveling to Morocco, your first thoughts might be of intriguing alleyways leading to exotic markets filled with conical mounds of saffron, cumin, turmeric and paprika. Wandering a little further on there would be stalls with earthenware jars filled with olives, preserved lemons and spicy harissa. In my dreams there is the perfect café where you could have a once in a lifetime meal.  It might start with Harira, A Moroccan Chickpea And Lentil Soup. It is a traditional soup that is enjoyed at wedding celebrations and during Ramadan, to break the fast. It would probably be served with dates, dried figs, nuts and even sweet little pastries.

Harira, A Moroccan Chickpea And Lentil Soup With Spicy Merguez Sausage

There are many versions of this soup or stew, varying from region to region, family to family. It can be made as a vegetarian version or prepared with lamb, chicken or beef. I made the vegetarian version of the soup. I served the harira alongside grilled Merguez, a Moroccan lamb sausage heavily spiced with cumin and chili peppers.

Harira, A Moroccan Chickpea And Lentil Soup

• 1 Tbsp. olive oil
• 1 onion chopped
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 tsp. grated ginger
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. cinnamon
• 1/2 tsp. turmeric
•  pinch of saffron (optional)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 c. lentils
• 1 c. cooked chickpeas (if canned, rinsed)
• 2 c. stock (vegetable or chicken)
• 1 15 oz. can diced tomatoes
• 1 c. water or additional stock
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped cilantro, plus additional for garnish
• 1 Tbsp. fresh lemon juice
• 1 tsp. or to taste harissa (optional)
• lemon slices or wedges to serve alongside

Heat the oil in a pot over medium heat, add the onion and carrot and cook until soft. Add the garlic and ginger and cook for an additional minute. Add the spices and cook until fragrant. Add the lentils, chickpeas, stock, tomatoes and water, stir and cook until the lentils are tender, about 30 minutes. Add the parsley, cilantro, lemon juice, and harissa and simmer for a few minutes. Taste for additional seasoning. Ladle into bowls, garnish with cilantro and a lemon slice.

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Harira, is a deliciously spiced and fragrant chickpea and lentil soup that will take your taste buds on that trip to exotic Morocco that you may have dreamed about. It is a versatile soup that has been influenced by the cuisines of many countries over the centuries. Whether you have the vegetarian version or add meat to the soup for a more substantial dish, it is delicious.  You can add a flatbread and perhaps a salad of oranges and you will have a memorable meal.

A Spring Walk At The Edge Of The Woods

On this quiet spring morning in New England, the sky is cobalt blue and there is not a cloud in the sky. With the warmth of the early morning sun, it seems like the perfect day to head outdoors for a walk at the edge of the woods…why don’t you join me.

Cobalt Blue Sky…The Perfect Day To Leave The House And Go For A Walk

It will be several weeks before the orchard that surrounds our home will be in full bloom, but there is a quiet beauty still to be found on the property and in the woods and wetlands that edge the orchard. While not as showy as apples blossoms, the moss, trees and stones have a beauty of their own and are worth exploring.

The Rock Garden And Future Home To A Save The Bees Project

The first stop on the walk is my rock garden which got its name because it originally was just a huge pile of rocks. With a John Deere tractor and the hard work by a couple of strong men, it became a simple garden for Tiger Lilies. This year there is going to be a change here, thanks to Donna from Gardens Eye View. She is a gardener who lives in central New York and has a lovely blog, please stop by and visit her. She recently gave away packets of seeds to save native bees to a few of her readers and I was one of the lucky winners. Having an orchard and being a gardener, I know the importance of bees in this world. The fragrant herbs and beautiful flowers that will grow from these seeds should attract the honeybees looking for food. Hopefully they will have a little help from an angel watching over them in the garden.

My Garden Angel

There is no breeze blowing so lets head over to the pond. Not a ripple on it…it looks like a mirror. Soon the water’s edge will be lined with frogs and then it won’t be so peaceful.

Not A Ripple On The Pond…It Looks Like a Mirror

Now lets walk beyond the pond to that small brown hill in the background.

An Old Hand Dug Well And The Foundation Of An Early Home

Our home was built in the 1730′s and for several generations, the property remained within one family and consisted of hundreds of acres of land. Later, sections were given to family members and they built homes next to it. Unfortunately, not all the homes have survived. That hill is the remains of one of those homes that burned down years ago. I’ll show you what passage of time has done to the old stone foundation.

Looking Down Into What Was The Basement…Now Home To Eighty Foot Tall Pines

I only walk up here in the spring because brambles, small trees and poison ivy make walking hard once the growing season starts. To give you a perspective on the size of what was the basement of the old home, the granite stones are above my head when I climb down in there and the white pines growing in the bottom are at least eighty feet tall.

Crumbling Walls Caused By Winter Freezes And Spring Thaws

I don’t know how long this foundation will stay in tact, as each year’s freezing and thawing affects the rocks. Add to that, the roots of the trees growing above that push the rocks as they grow.

Roots Of Huge Trees Move The Stone Walls

Before we continue further long let me show you what I found…porcelain pans that somehow have not been completely destroyed by fire, time and winter’s wreath.

Pans Found Among The Crumbling Bricks And Leaves

Let’s head down the hill and into the woods that surround our orchard where the only sound that we will hear is the crunch of dried leaves, the chirping of  birds, perhaps the scampering of small animals, and the trickle of water from melted snow.

Stone walls can be found in the woods all over New England and we will have to climb over one on our property to get where we are going next. Don’t worry though as I know a spot where the stones have tumbled down that will make it easier to continue our walk. Just watch out for the downed trees…I don’t want you to trip.

Tumbling Rock Wall In The Woods

Downed trees are a common occurrence in the wetland area of our property as the ground stays soft. As much as I hate to see a beautiful tree come down, it creates more light for new trees to grow. Even in the dappled light, the new trees have a lot to overcome as thousands of years ago, glaciers scattered rocks all over this area. It makes walking a challenge but the area is interesting to see and very peaceful.

Trees Growing Up, Over And Around The Rocks

Peaceful Stream In The Dappled Sunlight

It is often said that beauty is in the eye of the beholder and I think this area is extremely pretty. Nature has painted some beautiful sights if you take the time to look.

Modern Art…Tree Decorated By Nature

A Peeling Bark Sculptor By Nature

While most people visiting New England think of viewing the white church steeples that dot the rolling landscape, visiting the lighthouses that dot the seashore and eating lobster and clam chowder, there is more to be discovered just off the beaten track. I hope that if you have the chance to visit New England that you will have the opportunity to find the hidden treasures that nature may be covering up.  It is so easy to find if you take a walk at the edge of the woods.

Grilled Lamb Chops With Tapenade Over Fennel Couscous

With the arrival of spring, there are certain foods that seem to go along with the season. One item that can usually be found in the markets at this time of the year is lamb which has long been associated with spring. To celebrate the beginning of the season, I prepared a Mediterranean inspired meal of Grilled Lamb Chops With Tapenade Over Fennel Couscous.

Lamb chops are especially tasty when marinated in olive oil and fresh herbs then simply cooked over an open fire. Since I was grilling inside on my stove, I wanted to enhance the flavors with the pungent flavor of tapenade, a condiment enjoyed in the south of France. The tapenade, which is made with a combination of black and green olives, capers and garlic, went perfectly with the succulent grilled lamb chops.

I cooked Israeli Couscous with fresh diced fennel, chicken stock and lemon juice to go along with the lamb. The sweet fennel and bright citrus flavors of the chewy couscous complimented the lamb perfectly.

Grilled Lamb Chops With Tapenade Over A Bed Of Fennel Israeli Couscous

Grilled Lamb Chops With Tapenade

Serves two, adjust the recipe accordingly.

Tapenade:

Combine a 1/4 lb. (about 1 c.) of pitted black and green olives, 1 Tbsp. pimento, 1 chopped garlic clove, 1 Tbsp. capers, 1 tsp. lemon juice, 1 tsp. fresh thyme leaves, and 1 or 2 Tbsp. of olive oil in a processor and pulse until roughly chopped. If you wish, anchovies, mustard and other herbs are optional ingredients that could be added to suit your taste. (Any leftover can be refrigerated for a week or two.)

Lamb Chops:

Prepare a marinade of 3 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 or 2 cloves of minced garlic, 1 Tbsp. each of chopped fresh rosemary and thyme, 1/2 tsp.  each salt and pepper.

Add 3 or 4 well trimmed lamb chops per person to the marinade, turning to coat evenly and let marinate refrigerated for at least an hour. Bring the lamb to room temperature before cooking. Grill chops for approximately 2 to 3 minutes each side, for medium rare, depending on their thickness. When serving, top with about one tablespoon of tapenade.

Fennel Couscous

Serves two, adjust the recipe accordingly.

• 1/2 small onion, diced
• 1/2 fennel bulb, stems removed, cored and diced
• 1 Tbsp. chopped fennel fronds plus more for garnish
• 1 Tbsp. olive oil
• 1 c. Israeli couscous
• 1 c. chicken broth
• 1/2 c. water
• 1 Tbsp. or to taste, lemon juice
• 1 tsp. lemon zest
• salt and pepper to taste

In a pot over medium heat, sauté the onion and fennel in the oil until soft. Add the couscous and stir until starting to turn brown. Add the broth, water, lemon juice, salt and pepper. Cover the pot and simmer for approximately 8 to 10 minutes until done. Add the chopped fennel fronds, stir and serve.

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When I served the grilled lamb chops, I placed them on a bed of the fennel couscous. I topped them with a spoonful of tapenade and added several whole olives for garnish. I also prepared a tomato, feta, and mint salad to add color and more Mediterranean flavors to the meal. While enjoying this delicious dinner, I couldn’t help but think of our trip to Provence… perhaps that is where we should travel this fall.

On A Personal Note: I am still having problems with the fingers on one of my hands which has restricted me to just using one hand with which to type. Please know that I am reading everyone’s wonderful blogs but I’m not able to comment as much as I wish I could with my limited typing ability. Hopefully giving my fingers a break should have me commenting on a regular basis soon. Thank you for understanding.

Sicilian Pasta With Saffron And Cauliflower

Bucatini with Saffron and Cauliflower is a traditional pasta dish from the beautiful island of Sicily. Sicily’s rich variety of foods have been greatly influenced by the early conquests of the Greeks, Romans, Arabs and Spaniards who each ruled the island for hundreds of years. They all contributed ingredients that makes Sicilian food what it is today. The Sicilians owe this pasta dish, that is typical to the area around Palermo, to the Arabs. They brought saffron with them and brought the tradition of combining raisins and pine nuts with seafood and vegetables.

Cauliflower, a vegetable that grows abundantly around the city of Palermo, is also called cavolfiore, broccolo and vruoccoli on the island. You might see this pasta called pasta cui vruoccoli arriminati on a menu.  In this recipe, pasta and cauliflower are mixed with contrasting sweet and salty flavors from a combination of raisins, cheese and anchovies. There is also a contrast in textures between the soft cauliflower, the al dente pasta and the wonderful crunch from toasted pine nuts and bread crumbs. Saffron gives this dish a lovely golden color.  All in all, this is a nice combination that I think everyone will enjoy.

There is one ingredient that some people may question putting in the recipe and that is anchovies. I know that some of you may think that anchovies or the anchovy paste that I use in this recipe will make the dish fishy…it does not. Think of it as a flavor booster that gives  another dimension to the dish. It creates a depth of flavor that is very important.

Sicilian Spaghetti With Saffron, Cauliflower, And Breadcrumbs

Bucatini With Saffron, Cauliflower And Toasted Bread Crumbs

The recipe makes two generous main dish portions, adjust the recipe accordingly.

• 8 oz. bucatini, perciatelli or thick spaghetti (approx. 4 oz. per person for main course)
• 1/2 head of cauliflower, cut into small pieces
• 1/4 c. olive oil plus extra to drizzle
• a pinch of saffron threads
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 tsp. or more anchovy paste or two small fillets mashed
• 1/2 tsp. chili flakes or to taste
• 1/4 c. raisins, plumped in a little water
• salt and pepper to taste
• 1/4 c. pine nuts, toasted
• 3 Tbsp. grated Pecorino cheese
• 1/4 c. homemade course breadcrumbs drizzled with olive oil and toasted
• 1 Tbsp. parsley

Bring a large pot of salted water to a boil and add the cauliflower. Cook for five minutes, remove with a slotted spoon and drain well on paper towel. Remove a 1/4 cup of the hot water to a small bowl, add the saffron and let steep. Add pasta to boiling water and cook until al dente. Drain the pasta, reserving about a cup of the pasta water.

While the pasta is cooking, heat oil in a large sauté pan. Add the onion and cook until translucent. Add the par cooked cauliflower and let cook until just tender and starts to caramelize in spots. Add the garlic, anchovy paste, chili flakes and raisins and cook for one minute. Add the infused saffron water, salt and pepper to taste and simmer until the pasta is done.

Add the drained pasta to the cauliflower and stir well. If pasta appears dry, add some of the reserved pasta water. Add the toasted pine nuts, cheese and parsley and toss to combine. Taste again for seasoning. Plate the pasta into warm bowls, drizzle with olive oil and sprinkle with some of toasted bread crumbs. Serve extra breadcrumbs and cheese at the table.

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This tradition Sicilian pasta with saffron and cauliflower mixed with raisins, pine nuts and toasted bread crumbs is delicious. It is a simple meal full of wonderful flavors and textures. Served with crusty bread and a glass of white wine, you can almost imagine enjoying this dish on the Mediterranean island of Sicily.   Buon Appettio!

On A Personal Note: I have had some trouble being able to type recently…too much blogging, I presume. I am still reading everyone’s wonderful blogs but may not be able to comment as often as I wish I could. Hopefully giving my fingers a bit of a break should have me commenting on a regular basis soon. Thank you for understanding.

Chef Inspired Burger Stuffed With Blue Cheese

The whole world loves burgers and fries but what about when you want to take the idea and turn it into a delicious evening meal. Gordon Hamersley did that in his cookbook Bistro Cooking At Home with his recipe for Blue Cheese Stuffed Burger with a Port and Green Peppercorn Sauce. 

Living an hour’s drive north of Boston, I have had the opportunity to have dinner several times at Hamersley’s Bistro, one of the top rated restaurants in Boston. This famous South End bistro has been serving homey French inspired food using local New England ingredients  since the late eighties. You can see chef Hamersley wearing his signature Red Sox baseball cap in his open kitchen overseeing each dinner that is prepared.  His signature dish is his roasted chicken but my husband and I have never had it. It is not because we wouldn’t love to try the chicken but each time we are  dining at the restaurant his evening specials have been too tempting.

Recently when I was visiting my friend Sam’s blog My Carolina Kitchen, she had prepared the chef’s Blue Cheese Stuffed Burger from his cookbook. I couldn’t resist preparing one of chef Hamersley’s recipes as well. Of course, I had to fiddle with the recipe a little. No offence to the chef or Sam…I always have to tweak recipes to suit my husband’s and my taste.

You will notice that since this is a French bistro dish that it is not served on a bun. Instead this decadent blue cheese stuffed burger is served like steak frites, and topped a port and green peppercorn sauce. To keep with the bistro theme, I mounded crispy fries along side as well as an arugula salad dressed with a French mustard vinaigrette.

Blue Cheese Stuffed Burger With A Port And Green Peppercorn Sauce

Blue Cheese Stuffed Burgers With A Port And Green Peppercorn Sauce          adapted from Bistro Cooking At Home

Serves two, adjust the recipe accordingly

• 3/4 lb. ground beef (for 6 oz. burgers)
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 2 oz. blue cheese (I used Great Hill Blue, a New England cheese)
• salt to taste
• 1 Tbsp. oil
• 1 shallot, finely minced
• 1 Tbsp. butter
• 1/4 c. port (I used Tawny)
• 1 c. beef stock
• 1 c. demi-glace (can substitute beef stock)
• 1 tsp. or more of green peppercorns plus 2 tsp. of the brine
• 1/4 c. cream
• 1 Tbsp. chopped parsley for garnish

Lightly mix the ground beef, pepper, garlic and onion powders and form into four equal patties. Place a slice of blue cheese on top of two of the patties and top with the remaining two and seal the edges. Season both sides of the patties with salt and set aside.

In a small sauté pan, melt butter over medium heat, add the shallots and sauté until soft. Remove the pan from the heat and add the port. Return to the heat and simmer until reduced by half. Add the beef stock, demi-glace, green peppercorns and brine. Let simmer until the mixture is reduced by half. Add in the cream and let simmer until thickened to the desired consistency.

In the meantime, heat the oil in a sauté pan over medium high heat. Add the patties and cook until brown, turn and cook until desired doneness. (Approx. 4 minutes each side depending on the thickness for medium rare.) Let rest several minutes before serving and then top each with some of the sauce. Garnish with chopped parsley.

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It was fun trying one of Chef Hamersley’s recipes at home and I thank Sam for the inspiration. Now that the weather is nicer, I think my husband and I will have to drive down to Boston and have dinner at Hamersley’s Bistro again. Who knows…maybe we will try his famous roasted chicken if he doesn’t tempt us with one of his nightly specials.

Note: I have prepared the chef inspired burgers stuffed with blue cheese twice and my recipe above was from the second preparation. Adapting the recipe to my taste, I added seasonings to the meat. I also went from 85% lean to 75% lean on the beef to make the burgers more juicy and it made a big difference.  My sauce is considerably different from the chef’s as I didn’t think the original recipe made enough sauce for my liking. I was pleased with the result. Once summer has arrived, I’m going to prepare the burgers on the grill as I think the flavor will be excellent.

Spring is here…Let’s Start Gardening

Every season in New England is wonderful but at the end of a very snowy winter, I can’t help but look forward to the warmth of spring, the first flower blossoms opening, and starting seeds for my vegetable garden. Spring is here…let’s start our gardening.

Before I start the new planting season, I enjoy looking back at photos of the previous spring to remind me of what’s to come…beautiful flowers everywhere, our orchard in bloom and a potting shed full of plants waiting to be transported to the garden at our summer cottage in Maine.

Spring Blossoms

Sunny Yellow Daffodils

Our Orchard In Bloom

Tomato Plants Growing In The Potting Shed

Last year, warm weather had plants and trees in New England blooming earlier than normal and it was beautiful as you can see from the photos above.  Although  the calendar indicates that it is spring, it hasn’t looked or felt like it so far this year here in New Hampshire. At the end of March, we had a lot of snow on the ground. Even though we have had daytime temperatures above freezing, there are still patches of snow on the ground in sections of the orchard but it should be gone in another day or two.

There Was A Lot Of Snow On The Ground At The End Of Winter

Patches Of Snow In The Orchard In April

Daffodils Should Be Opening Soon

The potting shed has been empty all winter except for a lemongrass plant that I dug up from the garden in Maine. The counters are empty but not for long. Let’s go plant seed.

Let’s Go Into The Potting Shed

Potting Shed

If you are new to my blog, you might not have seen the interior of my potting shed. It was built over a cellar bulkhead that wasn’t needed anymore. It has a large stainless steel sink with two drainboards, a stainless steel potting table, and a large wood potting table with under counter storage for planting items plus tools I need for working in the orchard. It has north and south facing windows as well as a skylight for plenty of natural light.

Starting Tomatoes…Everything You Need

Everything is Ready To Start Planting Seeds

I use organic seed starter to plant my vegetable seeds in each spring. I mist the mixture well until it is damp and then place some in shallow seed starting containers. Most of the seeds are very small and I like to use tweezers to place one seed into each cell.

Tweezers Help When Planting Tiny Seeds

After the seeds are planted in labeled cells, they are misted well and placed in the planting cell’s tray base which will catch any dripping water when they are watered.

Planting is Completed

Even though my potting shed is heated, I bring the tray into the house until the seeds have germinated. I cover them with plastic wrap and keep them in the warmest place in my home. You might remember from last year that the sunniest place is in my bathroom.

A Warm Spot To Germinate

In five days time, the basil has germinated. Over the next two days, half the heirloom tomato seeds germinated. The others popped up a couple of days later. The tiny plants will be going out to the potting shed over the weekend and put under grow lights.

If you haven’t started a few seeds, I hope this post will inspire you. Even if you don’t have room for a garden, think how nice it would be to have a couple of pots of fresh herbs to use when cooking. Perhaps you have room for a couple of tomato plants grown in containers. There is nothing better than a summer tomato right off the vine. Spring is here for those of us that live in the northern hemisphere so…. let’s start gardening.

Braised Short Ribs With Wild Mushrooms

Braised Short Ribs of Beef  With Wild Mushrooms is a dish you might expect to have in a fancy restaurant but it is a great meal for a lazy weekend evening at home. It is the perfect comfort food to enjoy on one of spring’s final chilly nights or if you live in the southern hemisphere, the cold weather just arriving. The beef short ribs are simmered low and slow in a red wine sauce and finished with wild mushrooms. Serve this fork tender meat to your family over egg noodles, pappardelle, polenta or mashed potatoes for a delicious meal.

Braised Short Ribs With Wild Mushrooms Served Over Egg Noodles

Short ribs of beef used to be a considered cheap rustic peasant food and were often served for Sunday suppers. They have now been made popular by chefs who like to include this old-fashioned dish on their menus at a high price along with expensive steaks. While not as cheap as they once were, the boneless short ribs that I used in this recipe are still reasonably priced in my market. Hopefully they will be well priced at your meat market, as well.

Like most braised dishes, short ribs benefit from slow cooking in moist heat whether cooked in a dutch oven on top of the stove, in the oven or in a slow cooker. The meat turns into melt in your mouth goodness with a sauce that is so delicious…you will be wiping your plate clean.

Braised Short Ribs With Wild Mushrooms

Recipe serves 4, plan accordingly

Preheat oven to 325 degrees

• 1 or 2 Tbsp. oil
• boneless short ribs, approx. 2 per person about 6 inches long by 1 inch thick, cut in half
• salt and pepper
• 1 onion, chopped
• 1 Tbsp. tomato paste
• 2 c. red wine
• 2 c. beef broth
• 1 c. mushroom broth (made by soaking several pieces of dried porcini mushroom in boiling water, then strained through a coffee filter)
• 1 carrot, cut in half
• 4 or 5 cloves of garlic, smashed
• 2 sprigs of fresh thyme
• 2 bay leaves
• 1 or 2 Tbsp. butter
• 1 pkg. wild mushrooms of your choice, sliced

Season the short ribs with salt and pepper on both sides. Heat oil in a large Dutch oven and when hot add the meat. Brown well on all sides then remove to a plate. Add the onions and cook until soft and translucent, then add the tomato paste and cook for 30 seconds. Add the red wine, scraping up all the brown bits and cook until reduced by half. Add the beef and mushroom broths, carrot, garlic, thyme and bay leaves. Return the meat to the pot and when it comes to a simmer, cover with a tight fitting lid and place in the oven. Cook for approximately 2 1/2 to three hours or until tender.

Remove from the oven, set the meat aside and cover to keep warm. Discard the carrot, bay leaves and thyme sprigs. Strain the cooking liquid in a gravy separator and return to the pot and simmer to reduce to sauce like consistency.  In the meantime, melt the butter in a sauté pan. Add the sliced mushroom and cook until brown and tender. Add the mushrooms to the sauce along with the meat and simmer until warm.

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Although the calendar says spring has officially arrived, we still have patches of snow in the shady spots of our orchard. Days are into the 40′s but nighttime temperatures have been down in the 20′s. The short ribs braised in wine sauce with wild mushrooms was the perfect meal for this kind of weather. I served the tender, succulent meat over buttered noodles sprinkled with some chopped parsley. A glass of the same red wine that I used to cook the short ribs, in my case a Pinot noir, accompanied the meal. I hope you get a chance to prepare the delicious and comforting meal. Enjoy!