One of my favorite things about Winter is warming my kitchen by making soups and stews in my Dutch Oven. I almost forgot about the Polar Vortex while I slurped this steamy, hearty, summer in your mouth creation.
Soupe au Pistou aka Summer in a Pot
Carrot and Golden Raisin Salad from The Food of Morocco by Paula Wolfert
In honor of our upcoming Winter Squash with Caramelized Onions (Cassolita)
May is international tagine month. We are holding our 2nd annual tagine recipe contest. First prize will be decided by our panel of judges, and to the victor goes one of our new Flameware Dutch Ovens. Tagine month has inspired me to explore outside of my tagine comfort zone. I always look first to Paula Wolfert for recipes. As I was thumbing through her newest book, The Food of Morocco, I realized I forgot to post this AMAZING recipe last Winter. I used my fresh butternut squash and onions from my CSA share from Loon Organics.
Winter Squash with Caramelized Onions (Cassolita)
2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded.
3 T vegetable oil
1/2 cup slivered almonds
2 pounds onions, thinly sliced into rounds
Salt
1/3 cup finely chopped flat leaf parsley
2 T sugar, plus (optional) 1 T
1/2 cup dark raisins
Fresh ground black pepper
1. Preheat oven to 350 degrees.
2. Place the squash cut side down on a rimmed baking sheet. Add 1/2 cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from oven, and, once cool enough to handle, scoop out the pulp into a large bowl.
3. Heat the oil in your cazuela (or skillet), Toss the almonds and cook until golden. With slotted spoon, remove to a plate and set aside.
4. Saute the onions over medium heat until translucent. Add salt to taste, 2 T of the parsley, 2 t of sugar, cinnamon, and raisins and continue to cook, stirring occasionally, for about 30 more minutes, or until the onions are caramelized.
5. Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and, if you wish, the extra T of sugar. Serve warm from your cazuela.
Paula Wolfert’s Moroccan Dessert “Truffles” with Dates, Almonds, and Apples
Every year I go vegan for about a month. My strongest temptation during this time is desserts. I thought this year I would start my vegan cleanse by having a satisfying sweet on hand to combat my cravings.
This recipe from Paula’s newest book, The Food of Morocco satisfies my sweet tooth, and it is so easy! 5 ingredients, 30 minutes, and you have a tasty, vegan treat. Her recipes are often accompanied with a story of how they came to be. This recipe can be traced back to Toledo, Spain, just before the inquisition. The people of Toledo fled to Tetouan, an important refuge city for Spanish Jews near Tangier. From Tetouan it became popular in French cuisine by way of Paris. With the help of Paula’s book, it has now found its way to Hutchinson, MN. Continue its global journey…
Paula Wolfert’s Orange, Romaine, and Walnut Salad
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream. This year Tom and Betsy made roasted pork from Dale Rusch’s farm here in Hutchinson. Virginia made an artichoke dip in a Clay Coyote casserole dish. Michele created this salad recipe from Paula’s new book, The Food of Morocco. Moroccans take on salad has altered my perception on how to begin a meal. Instead of focusing on what dressing will cover the vegetables, they seem to primarily consider freshness and vibrancy.
Orange, Romaine, and Walnut Salad
1 head tender romaine lettuce
3 navel or temple oranges
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons sugar
Pinch of salt
1/2 teaspoon ground Ceylon cinnamon
3 Tablespoons orange flower water
2 Tablespoons reserved orange juice
3/4 cup chopped walnuts
1. Wash the romaine lettuce and separate into leaves, discarding the tough outer ones. Drain, wrap in paper towels, and refrigerate until needed.
2. Peel and section the oranges. Reserve 2 Tablespoons for dressing. Cover and keep chilled.
3. To make the dressing: Mix lemon juice, sugar, salt, cinnamon, orange flower water, and OJ in a bowl, blending well. Taste: the dressing should be sweet. Add more sugar if necessary.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Arrange overlapping sections of oranges around the edges, then sprinkle the salad with chopped walnuts and dust with cinnamon.
It was enjoyed by all at our table…
