Ingredients

• 1/4 c. turbinado sugar
• 1/4 c. packed light brown sugar
• 2 tsp. balsamic vinegar (use the good stuff)
• 1/8 tsp. black pepper
• 1/4 tsp. salt
• 1 1/4 lb. blueberries, rinsed (4 c.)
• 1 3/4 lb. plums or pluots, sliced (4 c.)
• 1/4 c. tapioca starch
• 9" pie pan with pie dough, along with 6 extra strips for lattice
• 2 tbsp. cream cheese, at room temperature
• 2 tbsp. unsalted butter, cubed and chilled
• 1 lg. egg, beaten
• 1 tbsp. sugar

Preparation

Make the filling: Combine the first five ingredients. Whisk until the mixture forms a wet paste, then add the fruit and starch. Toss with your hands until thoroughly mixed.

Remove the crust and lattice strips from the fridge. Using a small offset spatula, spread the cream cheese across the bottom of the pie pan. Layer the fruit mixture on top, making sure not to mound it in the center. Dot the filling with the butter cubes.

Weave the lattice strips across the top and finish the crimped edge of the pie. Put the assembled pie into the freezer for a 15-minute rest.

Preheat the oven to 450 degreees. Line a baking sheet with parchment paper. Place the pie on the sheet, brush the lattice and crimped edge with egg. Sprinkle evenly with sugar. Bake for 15-20 minutes, until the crust is evenly golden brown. Lower the temperature to 350 and continue to bake for 1 to 1 1/2 hours, until the juices are bubbling in the center.

Remove the pie to a wire rack to cool for 4 to 6 hours and serve.

one of mom’s cookbooks

Ingredients

• 1 1/2 tbsp. red pepper flaks
• 1 1/2 tbsp. soy sauce
• 1 1/2 tsp. toasted sesame oil, plus more as needed
• salt and pepper
• 1/2 c. + 1 tbsp. vegetable oil
• 6 tbsp. roasted, salted peanuts, coarsely chopped
• rind of 1/2 orange, in 2" to 3" strips
• 1 lb. ground chicken (or pork)
• 10-12 oz. ramen or udon noodles (pref. fresh)
• 3 tbsp. finely chopped chives

Preparation

1. In a medium bowl, combine pepper flakes, soy sauce, and sesame oil. Set aside.
2. Bring a large pot of salted water to boil. Meanwhile, in a large skillet over medium heat, cook the 1/2 c. oil, peanuts, and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red pepper mixture (it may splatter) and set aside.
3. In the same skillet, heat the remaining tbsp. of oil over medium-high heat. Add the chicken and press down into a single layer. Season generously with salt and pepper. Cook, without stirring, occasionally pressing down, until the bottom is browned, 5-7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1-2 minutes more.
4. While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
5. Remove and discard the orange rind from the chili oil. Off the heat, add enough chili oil to coat the chicken, scraping up any browned bits. Add noodles and toss, adding more chili oil to fully coat. (If you don’t use it all, you can store it for two weeks in the refrigerator.) Top with chives and serve.

NYT

Ingredients

• 16-18 red chili pods
• hot water
• 2 cloves garlic
• salt to taste

Preparation

Wash chilis inside & out. Soak in hot water until soft (abt an hour). Place in blender with enough water to cover, leaving 2" headspace. Blend until smooth and skins disappear. Add a bit of water if too thick. Add garlic, blend 1 min. Salt to taste.

Grandmommy

Ingredients

• 4 lbs. pork (shoulder chops or pork steaks or roast, cubed)
• 2 tsps salt
• 3 garlic cloves, crushed
• 3 tsps whole-leaf oregano
• 1 qt. blended red chili

Preparation

Sprinkle meat with salt. Add garlic & oregano to blended chil. Pour over meat and marinate in refrigerator overnight (8 to 24 hrs). Cook slowly on top of stove or at 350° in oven until meat is tender. Thick slices of potato may be marinated with the meat. (Your tastebuds may say this also needs cumino)

(6 servings)

Grandmommy

Ingredients

• flour tortillas
• carne adovada
• grated cheddar cheese
• green onions
• pinto beans (for serving)

Preparation

Limp flour tortillas in red chili sauce. Fill with chunks of carne adovada, grated cheddar cheese and chopped green onion. Place in baking dish and cover with red chili sauce. Heat in 350° oven until cheese melts, about 15 mins.

Serve with potatoes marinated with meat, boiled pinto beans and chopped lettuce.

Grandmommy

Ingredients

• pot roast
• garlic
• salt
• pepper
• 1 1/4 oz. ground cumin
• 2-3 onions, thickly sliced
• green chile

Preparation

1. Bake pot roast, covered in water in the oven, with salt, pepper, and garlic to taste. It should take around 4 to 6 hours.
2. Let cool enough to remove the bone, fat, and gristle.
3. Add the cumin, onions, and green chile. Simmer until the onions are cooked.
4. Serve in burrito form, or in bowls with cheddar cheese and hot buttered tortillas.

Ingredients

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan
• 1 cup/180 grams finely ground yellow cornmeal
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 large egg
• ¾ cup/165 grams packed light or dark brown sugar
• 1 cup/240 milliliters canned pumpkin purée
• ½ cup/120 milliliters buttermilk
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• ¼ cup/15 grams pumpkin seeds (pepitas)

Preparation

1. Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

2. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

3. In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

4. Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

5. Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

NYT

Ingredients

• 3 kg of lamb (shoulder or leg of lamb)
• 1 soup spoonful of sweet red pepper
• 1/4 coffee spoonful of hot red pepper
• 1 coffee spoonful of cumin [GM: + 1 of corriander seed]
• 1 pinch of safran
• salt
• 1 soup spoonful of lemon juice
• 50 g of smelted butter
• 5 soup spoonful of olive oil
• 1 glass of water
• [GM: 4 to 5 cloves garlic]

Preparation

Clean and drain the meat, mix the ingredients in the previous order, except for water which will be used to water the meat.

Remove the skin when necessary, tap deeply the fleshy places, mass the meat with that mixture, leave it impregnate if possible for 2 hours

Pour water in the oven plate, place the fleshy side of the meat in the plate of the oven, using a little fire for a long cooking of 2 hours, every 1/4 an hour, water the meat with its own juice, add water if necessary, when almost cooked, return the meat to cook the other side

Serve hot either the met in complete or in individual plates with salad leaves.

The website of the government of Morocco, printed out by my grandmother on November 22, 1999

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following. It should be prepared in two times:

1. Bouillon (Bubbling)
2. Tédouira.

Ingredients for Bubbling

• 250g of beef or muton meat cut into little pieces
• juice of 1 lemon
• 4 or 5 little fleshy bones
• 500 g of whole litthe onions
• a half coffee spoonful of safran (half natural and half artificial)
• 1 coffee spoonful of pepper
• 1 butter walnut
• 250 g of lentil
• salt
• 1 & half liter of water for the bubbling

Preparation

Cook the lentil in salted water, darin the juice of 1 citron. Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

Ingredients for Tédouira

• 1 bouquet of coriander
• 1 bouquet of parsley
• 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
• 2 litres and a half of water
• 1 3/4 filled cup tea of lemon juice
• 1 butterwalnut
• 200 g of flour
• salt

Preparation

Boil water with the moulded or concentrated tomatoes, add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil, onions, ect…in the saucepan.

Out of fire, put the mixed flour in 1 litre of water, while shaking it fast to avoid having clots. Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with 1 liter of water, and pour into the marmite, keep shaking (we can also crush them in a mixer full of water). Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety, not thick.

N.B. We can replace meat by the fellings of chiken.

The website of the government of Morocco, printed out by my grandmother on November 22, 1999

• Buttermilk
  • 1 c. buttermilk = 1 tbsp. white vinegar + whole milk to make 1 c.
• Sugar
  • simple syrup ↔ table sugar
    • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
    • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
  • table sugar ↔ light candi syrup
    • 1 g table sugar = 1.64 g candi syrup
    • 1 g candi syrup = 0.61 g table sugar
    • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
  • simple syrup ↔ light candi syrup
    • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
    • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup
  • table sugar ↔ table sugar
    • 1 tsp. table sugar = 4 g table sugar
    • 1 g table sugar = 1/4 tsp. table sugar
  • candi syrup ↔ candi syrup
    • 1 mL candi syrup = 1.4 g candi syrup
    • 1 g candi syrup = 0.71 mL candi syrup