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
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
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
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:
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.
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
NYT
Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.
Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.
To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.
While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.
Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.
Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.
Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.
To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.
NYT
for the sauce:
for the dish:
For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.
For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.
Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
Food Network
Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.
Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.
Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.
Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.
WaPo