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December 2006

Good Bread and Olive Oil

Roasted Carrots with Paprika, Cumin and Parsley

Tagine of Fish with Lemon served with Couscous

Arugula Salad with Toasted Walnuts, Black Olives, Orange Sections and Orange Vinaigrette

Medjool Dates and Mint Tea

Roasted Carrots
Preheat oven to 375
1 lb. carrots cut in half inch chunks
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 tablespoons minced fresh flat leaf parsley
Olive oil - enough to coat the carrots
Two or three pinches Kosher Salt

Place all ingredients except Parsley in a large bowl and toss so carrots are evenly coated
with olive oil and spices. Put mixture in baking pan or sheet and cover. Put in the preheated
oven for about 30 minutes stirring occasionally. Take the cover off after 20 minutes or
when the carrot pieces become soft. Allow them to caramelize for the last ten minutes or so
- but watch that they don't burn.

Arugula Salad
1/2 lb of Arugula
A pinch or two of Kosher Salt and freshly ground black pepper
1/3 cup toasted walnuts, slightly chopped
1/4 cup salt cured black olives, chopped
1 Valencia orange cut in sections

Vinaigrette
Juice of 1/2 Valencia Orange reduced so it sticks to a spoon when stirred
1 tablespoon white balsamic vinegar
1 teaspoon Shallot, minced
1/2 clove garlic, minced
1 pinch kosher salt and freshly ground black pepper
1/4 cup good olive oil

Put the vinegar and the reduced orange juice in a bowl with the shallot, garlic,salt and
pepper. Let sit for five to ten minutes while the ingredients blend together. Whisk in the
olive oil and taste. Adjust the vinegar, oil salt or pepper to your liking.

Toss the Arugula with salt and pepper. Then toss in just enough dressing to coat the
leaves. Pile the Walnuts, olives and orange sections on top and serve.

Tagine of Fish
(From Cooking at the Kasbah by Kitty Morse, Chronicle Books, 1998.)
1/4 Cup flat leaf parsley, minced
2 tablespoons fresh cilantro, minced
2 teaspoons sweet paprika
8 threads saffron
1 teaspoon ground ginger
1 lemon
4 6 oz. fish fillets (I love ling cod for this recipe)
1/2 cup vegetable or fish broth
2 garlic cloves
1 teaspoon ground cumin
1 onion thinly sliced
salt and freshly ground pepper to taste
1 tablespoon preserved lemon pulp
fresh parsley or cilantro for garnish

      Mix the parsley, cilantro, olive oil, paprika, saffron and juice of 1/2 the lemon. Coat the
fish fillets with the mixture and set in the refrigerator for 1-2 hours. Cut the other half of the
lemon in very thin slices and set aside.
      Boil water and make couscous according to instructions on package.
      Meanwhile, combine broth, garlic and cumin in a sauce pan, and cook over medium
heat for about 10 minutes until the flavors have blended. Add salt and pepper. Place the
sauce and the sliced onion in the bottom of a dutch oven or flame safe baking dish. Cover
and cook over low heat until the onions are tender, about 15 minutes. Remove from heat
and set the fish on top of the onions. Spread a little preserved lemon pulp over each piece
and cover with a lemon slice. Add the marinade. Cover and cook over medium heat until
the fish is flaky, 10 - 15 minutes. Serve the fish over couscous with extra sauce spooned
over the top.