Hello dear Reader,
Time to get back into the kitchen.
A tagine is a conical, earthenware pot originating from North Africa and used for slow cooking dishes, such as stews. | Photo by Limestone Post
A pot of fragrant soup simmering on the back burner. The intoxicating aroma of bread as it bakes in the oven. A rich tagine of stewed vegetables in spicy broth. A bowl of earthy grains studded with herbs.
Warmth, comfort.
Make your home and your hearth a sanctuary through these dark times. Step out of your comfort zone and experiment with different techniques, exotic spice blends, hearty grains. And while you’re at it, add a soupçon of gratitude for the variety and diversity of global flavors that are so readily available to us. If only we humans could break bread together as easily as we appropriate cuisines.
Consider updating your pantry with ingredients that infuse food with delight.
Red pepper paste has the same consistency as tomato paste, but the flavor is more complex. A heaping tablespoon in a pot of vegetable soup imparts both freshness and depth. It comes in mild and hot varieties. Start with the mild. If you graduate to the hot, use it sparingly!
Then there’s pomegranate molasses, date syrup, Thai chili paste in red or green varieties, and beguiling preserved lemons that demand attention.
Grains! Protein rich couscous (not pearled — you want the tiny grain variety) and bulgur take no time to prepare. All they need is a soak in hot water for a few minutes to soften and plump a bit.
Find room for golden raisins, dried cherries, cans of coconut milk, dried or canned chick peas, olives, almonds. And garlic and onions, of course. Maybe even the occasional shallot.
Finally, make sure you have a chocolate bar on hand when you need an extra little something. (Maybe that’s just me.)
Chermoula with Eggplant and Carrots, inspired by Yotam Ottolenghi
Chermoula is a savory Moroccan sauce that works with vegetables, fish, and meats.
Chermoula with eggplant and carrots on couscous. | Photo by Ruthie Cohen
2 medium eggplants, peeled and cut into 1- to 2-inch chunks
2 medium carrots, peeled and sliced into 1/2 inch coins
1 1/3 cups olive oil, divided
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon dried crushed red peppers
2 teaspoons paprika
3 tablespoons finely chopped preserved lemons
1 teaspoon salt
1 cup olive oil
Fresh chopped parsley or cilantro for garnish, optional
Preheat oven to 375°F.
Combine eggplant and carrots in a large bowl. Stir in 1/3 cup olive oil to coat. Pour into large oven-proof skillet and bake 20 minutes.
Meanwhile, mix the garlic, spices, lemons, and salt in a small bowl or measuring cup. Stir the remaining one cup of oil into the garlic and spice mixture. Add it to the skillet, stirring it in to coat the eggplant.
Continue to bake for an additional 20–30 minutes, stirring occasionally. If eggplant looks dry, add a bit more oil.
Garnish with chopped parsley or cilantro.
Serves 4–6.
Couscous
1/2 cup slivered almonds
2 cups couscous (not pearled)
2 cups hot water
10 green olives, chopped
1/2 cup golden raisins
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon fresh squeezed lemon juice
2 teaspoons chopped fresh mint leaves, optional
Lightly toast almonds on the stove in a dry skillet until golden. Remove from pan and set aside to cool.
Place couscous in a bowl. Pour water over and cover for 3 minutes.
Fluff couscous with a fork to separate the grains. Add olives, raisins, cooled almonds, and salt, stirring in gently. Add olive oil and lemon juice, if using. If couscous looks a bit dry, add more olive oil. (When serving with the eggplant, this is less of an issue because the chermoula sauce will infuse the couscous.) Top with mint leaves.
Serves 4–6.
Read more, cook more!
Ruthie Cohen has been our resident sage since 2015! You can find dozens of her articles and recipes on her LP contributor page.
