Cooking with Boys: Monster Brownies

Posted by marocmama on Dec 27, 2011 in Food for Change | 1 comment

Several weeks ago I wrote a post called Raising Muslim Boys: Creating a Helping Tradition at Home, for American Muslim Mom.  You can head over there to read the entire article but one of the points I touched on was encouraging boys to become self-sufficient and capable of doing any household tasks. This includes in the kitchen.  I hope that when I’m ready to send them to college they will be able to make any of their favorite foods and maybe even more.  The good news so far is that both of them see me in the kitchen often and want to help.  The fact that they are showing interest is very helpful.  In fact M even picks out cookbooks at the library to bring home!  One of his recent finds was “Easy French Cooking for Kids”.  I feel that the more involved kids can get the wider their horizon will expand when it comes to eating.  If you have an especially picky child then having them help choose and prepare new foods will increase the chances they will eat it!

One of our yearly traditions in the fall is making Monster Brownies.  This is not healthy BUT if you’re just starting to get your kids into the kitchen it’s a good way to start.  Brownies from a box mix are super easy and they can help measure (if old enough), crack eggs, and stir.  Once the brownies are done I cut them into different shapes and we prepare bowls of different toppings.
 

Then I just leave them to their own devices.  When they were a little younger I helped them with the frosting or poking things in but now they’re both old enough to handle most of the process by themselves.  Sometimes they end up making really elaborate monsters but other times it just ends up being a kaleidoscope of frosting and candies all over the brownie.

Turkish Baklava

Posted by marocmama on Dec 22, 2011 in International Food | 11 comments

Last month I had the good fortune to attend a Turkish cooking class that was hosted by a lady from our mosque.  I’ve adored the food of Greece and Turkey since I visited over 10 years ago (wow I’m getting old!).  I’ve never met someone who dislikes baklava, a staple treat in the region.  I’m ashamed to say I had never attempted to make it, though I do have an aunt who makes this dish extremely well.  I know so many people that are intimidated by this dish but really – don’t be!  It’s very easy to make.

Syrup Ingredients

• 2 c sugar
• 1 c water
• 1tsp lemon juice
• optional 1 tsp rose or orange blossom water

Combine sugar and water in a saucepan. Bring to a boil over low to medium heat. Add the lemon juice and boil about ten minutes or until dissolved. Before removing from heat, add optional water flavorings and let it come to a boil.  Set aside to cool.

Pastry Ingredients:

• 1 package Filo dough
• 2 c chopped walnuts or almonds
• 1 c chopped pistachios
• 1 lb butter unsalted – melted

To start grease a round or square pan with butter – it needs to be coated in butter or it will all stick to the bottom and sides.  Then start laying down strips of phyllo.  If the sheets rip don’t worry.  You’ll want to make between 5 to 7 layers of phyllo.  You do not need to butter between layers.

Next sprinkle a layer of nuts very generously over the entire surface. You can use one more types of nuts.  Drizzle this layer with some of the melted butter.  Begin adding more phyllo dough to create 5 to 7 more layers.

Tuck the edges of the phyllo in and use a brush to cover the top of the baklava generously.  Score the pastry before baking.  This will help when the pastry is done and will ensure that the syrup seeps into all areas of the baklava.  Add the remaining nuts to the top of the dough.

Bake at 300F until golden brown for 25-30 minutes. Remove from the oven and pour the cold syrup over each piece until saturated. Set aside for an hour to cool and absorb the syrup. Enjoy!

We learned another way to shape the baklava to make a cookie as well – but that’s for another post….

Grilled Peaches & Marscapone with Honey and Almonds

Posted by marocmama on Aug 29, 2011 in American Food | 1 comment

It seems like Ramadan has gone as fast as it crept up.  Today is the last day of fasting .  This week M starts 2nd grade and MarocBaba is back at school too.  I’m looking forward to a more regular schedule but it’s only a few weeks before we take off again for Morocco.  I’ve been busy planning for the trip, making sure to make the most out of every second.  I hope to come back with lots of new information, recipes, photos, and highlights of our trip to share.

The recipe I’m sharing today I’ve been dying to share since I first made it.  This was the first time I’d ever tried grilling fruit, mostly because we have always had a charcoal grill and I just didn’t think that the charcoal taste would work with fruit.  I made them instead in a grill pan.  You could certainly make them on any outdoor grill as well.

Ingredients:

• 2 peaches halved, pits removed
• 4 oz marscapone cheese
• chopped almonds (or any nut)
• 4+ tsp honey
• Grill or grill pan

Halve two peaches and remove the pits.  You may also want to scrape out the pit area in case there are any hard bits left behind.

Place the peaches flesh side down into the grill pan or onto a regular grill.  Do not move them around.  They will need to cook for about 5 minutes to soften up and for the sugars of the fruit to caramelize.  Remove them from heat with the grill side up.  Scoop about 1 tbsp of marscapone into the middle of each fruit.

You will need to work quickly because the heat of the peaches will begin to melt the cheese.  As soon as the cheese is in top with chopped almonds and drizzle warm honey all over the top.  The amount is up to you.  Serve and eat immediately.  Having eaten one hot and one just lukewarm — you’ll want to eat it hot!

This is a very fast and easy dessert that looks a lot more complicated than it is.  It can be done with any stone fruit (like plums, nectarines, or apricots) Feel free to mix up the toppings as well.  I’m already envisioning apricots and pistachios in my future.

I hope that you’re final day of fasting is easy!  If you haven’t had a chance yet – I’d appreciate it if you could stop by and do a quick poll about this website.  Your answers will help me improve and get you the information you want to see!  Just click here to do the fast survey.

Remembering The Ones We Love

Posted by marocmama on Aug 13, 2011 in Ramadan | 5 comments

In May, I went to Washington DC for my first food blogging conference and had the opportunity to meet so many lovely people including one that’s been in my thoughts and prayers a lot lady.  Jennifer Perillo blogs at In Jennie’s Kitchen and I so enjoyed her talk at the conference.  I wish I could have gotten to know her more.  Last week she lost her husband very suddenly.  When I found out I was consumed with grief for her and her daughters, thinking what I would do if I were in the same situation.  MarocBaba and I have always had a very deep and immediate bond.  We had only been with each other (in person) for three days before we got engaged.  He’s my soul mate.  I found it so easy to place myself in Jennie’s shoes.  When asked what people could do for her, Jennie asked everyone to bake Mikey’s favorite pie, a peanut butter pie yesterday.  So I did.

Peanut Butter Pie for Mikey

Life is so precious and can slip away in a second so in the word’s of Jennie; “make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”  I have to add Mikey has great taste this pie is really good.   For the rest of my prayers this Ramadan  I’ll be remembering Jennie and her family (and probably for many days after that).

Menu Plan for tomorrow:

Suhoor:  You can make this Cardamom Coffee Zucchini Bread from Steamy Kitchen and eat fresh or set part aside and freeze to eat later.

Iftar:  Make a fresh batch of harira for next week and eat the traditional Moroccan way with boiled eggs and some appetizers like kefta briouats.

Suhoor:  Pea and potato tajine is a summer favorite of mine.  If peas are not in season where you are, frozen peas can be used just as easily.  I like to cook this tajine very slow to get all the flavor into the potatoes.

Cooking with M: Strawberry Parfait

Posted by marocmama on Jul 18, 2011 in American Food, Food for Change | 2 comments

It’s been a little sporadic around here as I work a few weeks ahead of time getting prepared for Ramadan.  I have so much planned for the month and I know that it’s going to really be awesome!  Today I’m sharing a little recipe that my oldest M made up.  Lately he has been my little taste-tester and experiment guy.  Even though it can be difficult to have kids in the kitchen I think it’s really important.  He amazes me with the flavor ranges he has and his willingness to try things.  Earlier this spring he wanted to taste ramps that I was cleaning and bit right into one without hesitation.  I have shared my aversion to raw onions but he doesn’t flinch.  I’ve even caught myself several times almost saying “oh no you won’t like that” only to bite my tongue and let him see for himself.  Here’s something he came up with.

M loves to look through cookbooks and find pictures that look good to him.  He found a parfait but we didn’t have the ingredients that it specified.  Easy enough to fix.  We mixed together some plain Greek yogurt with vanilla extract and a little sugar to make a flavor that was more tasty for him.  He then scooped some into a glass cup, layered some Multigrain Cheerios and then cut up some strawberries.

I let him decide how much he wanted in each layer and he put the entire thing together.  He’s 7 and did this with minimal supervision (and a plastic knife).  If you have younger kids they could do it too maybe with a little more supervision.

There you have it!  The finished product split between him and his brother.  I think that it would be a great dessert too – swap the Greek yogurt for frozen yogurt!

I would love to know if you include your kids in the kitchen – what are some of their favorite things to make?

Blueberry Cheese Pudgy Pies

Posted by marocmama on Jul 5, 2011 in American Food | 3 comments

Over the weekend we spent a lot of much needed time with family, enjoying each other and being outside.  I even took a technology break.  I rarely checked my phone, wasn’t emailing or checking in anywhere.  It really was a great vacation.  One of the things that we did was to visit my dad at his campsite.  MarocBaba is not a camper.  I’ve tried and tried to talk him into tenting but he refuses.  My dad doesn’t camp with a tent but a pretty nice camper, that includes beds, a kitchen and air conditioning.  Even with this MarocBaba was pretty sure he wouldn’t spend the night.  So a day trip was as good as it got.
 
Is there anything better than cooking over a real fire?  I don’t think so.  We made an easy dinner, the kids had fun and no one freaked out about germs, bugs, dirt, dust and all else that is outside.  My piece de resistance was a blueberry cheese pudgy pie.  If you’re not of the camping set, a pudgy pie is a sandwich — made in a contraption that looks like this;
 

 
As I was creating my dessert pie everyone told me it was going to be disgusting.  It was awesome and I made everyone eat some just so they too would know how awesome it was!!
 

 
Ingredients

• 2 pieces of bread
• spoonful of blueberry pie filling
• 1-2 tbsp cream cheese
• handful of mozzerella cheese

Amlou Cookies

Posted by marocmama on Jun 20, 2011 in Moroccan Food | 8 comments

A few weeks ago I got a fabulous treat in the mail.  I was so anxious as  I tore open the box to find inside a bottle of Moroccan gold…argan oil.  This isn’t the first time I’ve mentioned this oil, in fact I’ve even given a bottle away!  I was so excited when The Argan Tree contacted me to see if I would be interested in giving their product a shot.  (of course I was!) I am a HUGE advocate for supporting local artisans and love the business approach of The Argan Tree.  The argan oil comes from a women’s cooperative in southern Morocco (the only place in the world that argan trees grow).  About 1/3 of each sale goes directly into the pockets of the women to help them achieve self-sufficiency and economic stability. The remaining funds go into product and start-up costs as well as support staff.

I’ve made and shared  a few recipes on here using argan; such as the salad dressing for the bacon, egg and asparagus salad, a drizzle on cumin cauliflour, Argan Banana Muffins, and a Beef Tajine with argan.   I’ve been told argan is a bit like sesame oil, not really meant to be used IN cooking but as a drizzle or condiment.  I’ve cooked with it plenty of times and enjoy it.

When this new bottle showed up and I popped open the lid it was heavenly.  Really this is good stuff.  I loved that it was closed with a cork.  Popping it open and smelling the nuttiness of the oil I wanted to guzzle it right then and there.  Instead I thought about making amlou.  Amlou is a paste, akin to hummus of the levant but much more sweet than savory.  It is made from almonds and argan oil and really quite simple to make.  Today you’ll get a 2 for 1 deal with the post – amlou and amlou cookies!

For the Amlou:

• 1 cup of raw almonds
• 1-2 tbsp argan oil
• 2 tsp sugar

Directions:

You really need a food processor to make this easily.  I am sure there is a way to make it by hand but really I don’t think you would want to.  This way all you need to do is toss the almonds in the food processor and turn it on.  Leave it for about 4 minutes.  The almonds will first break apart, as they continue to break down they will start clumping up – don’t worry let it go.  They will then start to get creamy as the oil releases.  After 4 minutes turn it off and open it up.  Add the sugar and let it combine for another minute.  *Note: You may want to add more sugar based on how sweet you like things. In the last minute slowly add the argan.  You may need a little more or a little less oil.  The consistency should be similar to a natural peanut butter.  You will notice when adding the oil that the almonds will loosen right up.  That’s what you want.  You now have amlou.

You have two choices now.  One is to grab some bread and eat all the amlou by itself.  Two is to set it aside and make these cookies.

Ingredients:

• 1 cup unbleached white flour
• 1 cup oat flour
• 1/2 c powdered sugar
• 2 tsp salt
• 1 tbsp baking soda
• 1 egg
• 1 stick of melted butter
• flour or almond flour for dusting

Directions

Sift flours, baking soda, salt and powdered sugar together.  Add egg and melted butter.  You can combine this mixture with your hand.  You will not want to overwork it but just get it all together.  The final product will be a ball that is a little wet.  Wrap up the ball with plastic wrap and put in the refrigerator for 1-2 hours.  You will want the dough to be firm enough to roll out.

Once rested use a rolling pin to flatten the dough into a large rectangle.  You may need to sprinkle flour or almond flour onto the dough so that it doesn’t stick.  Once all the dough is about 1/4″ thick use a spoon to spread a layer of amlou over the entire rectangle.  It will be a thin layer.  If you are finding that the amlou is not fluid enough to spread, add a little more argan to the amlou and mix.  Once the amlou is down begin rolling the dough up into a large cylinder.  Wrap as tightly as possible.  Again wrap with plastic wrap and refrigerate another hour or longer.  The dough should be firm enough to cut through without breaking apart.  You may alternately decide to pop it into the freezer for 30 minutes to firm up.

Preheat your oven to 350F.  Remove dough from refrigerator and cut into slices between 1/4 and 1/2″ thick.  Try to make all cuts as uniform as possible.  Lay flat on a cookie sheet.  These cookies will not spread so you can place them near one another.  Bake in the oven for 12-15 minutes until just starting to brown.  Remove from the oven at this point and place on a cooling rack.  The cookie will be similar to a shortbread in texture.  Tastes great with a hot cup of mint tea!

My kids almost ate all of these before MarocBaba had a chance to try them.  They got an overwhelming stamp of approval!

If you’ve wanted to try argan oil but have been unsure where to find a good quality oil – give The Argan Tree a shot.  I have tried many many different oils and this one so far is my favorite.

I have one other exciting thing to note.  Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours is on special at Amazon.  I’m not sure how long this will last for but you can get it today for under $24 (it’s a steal).  I adore this cookbook and often go to it for new ideas.

***I was not compensated for this post, however I did receive a complimentary bottle of argan oil from The Argan Tree.  The opinions expressed are my own and I will never endorse something I have not tried or do not believe in.  You can read my full disclosure policy here.

Guest Post: Sweets of Serbia

Posted by marocmama on Jun 7, 2011 in International Food | 5 comments

Today’s guest post is from Lana of Bibberche.  She is a total sweetheart and I’ve long admired her from seeing her tweets.  I was so shy to even ask her if she would want to do a guest post because she is so talented and I thought she would scoff at my request.  Lucky for me (and for you!) she agreed to do a post on Serbian desserts.  You’re really in for a treat.

 
I was one of the people who scorned technology and dismissed the computers as a way of communication when I was in college. But I have retracted my opinions a long time ago, and cannot imagine my life without the Internet. I keep in touch with my family scattered all over the world, I connect with old friends, and I make new ones. Amanda was one of the first people I met on Twitter. I realized from reading her blog that we have a lot in common (having married men from foreign countries being only the most obvious connection). I am grateful for our virtual friendship and enjoyed tremendously writing this guest post. Thank you, Amanda, for your hospitality!

The town was a mix of Christians and Muslims with early 10^th century solid rock churches on the outskirts looking over the slender minarets in the center. Four centuries of Turkish Ottoman rule left a significant imprint on the area changing forever the religious and cultural milieu of the land. The Turks rode back east in the late nineteenth century, but a big part of their culture stayed behind.
 
We moved to central Serbia when I was a baby, and went back to Novi Pazar only occasionally to visit relatives and friends. I was always fascinated by this town which reminded me of 1001 Nights with its mosques, narrow cobble-stoned streets, small shops selling hand-made copper dishes and filigree gold, the smell of freshly roasted coffee beans, the high brick and mortar walls with gates facing the street, men in red fezes smoking unfiltered cigarettes and drinking tea for hours, the busy markets crowded with haggling shoppers, and people with strange sounding names.
 
We looked forward to these weekend two-hour trips by car, feeling as if we were going not only away in space, but back in time. The language had a different rhythm, the pace was slower, the sounds exotic, and the smells coming out of the kitchens unusual and romantic. The breads were flatter, the meat was definitely lamb, and thick yogurt accompanied many restaurant dishes.
 
Around noon, housewives would leave their chores at home and venture out into the streets, the yards of silk undulating around their legs, long, curly locks hidden behind a colorful scarf. They would visit each other, spending a leisurely hour drinking freshly ground and brewed Turkish coffee and spreading the neighborhood news whispered in confidence over the walls separating the houses.
 
Turkish coffee is strong, and wise women knew many tricks to prepare the gullet for enjoying it. Sometimes there were only sugar cubes to dunk into a small fildzan of hot, dark liquid. Sometimes there was rose or bergamot flavored rahat-lokum* on a saucer with an accompanying glass of water served as a refreshment before the coffee. Sometimes the hostess would offer her latest homemade fruit preserves, watching with hawk-like attention for her friends’ reactions.
 
And sometimes there would be desserts cut into small squares and drowned in sweet, lemony syrup. As kids, we learned quickly which houses promised the best feast and ran behind mothers, aunts, friends, and neighbors, eagerly anticipating the flavorful, exotic sugar rush.
 
Every time I go back to Serbia, I try to go to Novi Pazar to visit my relatives. The town has joined the 21^st century with power lines swooping overhead and cell phones at every other ear, but if you squint, you can imagine yourself embraced by a sleepy, romantic air of bygone days, filled with smells and sounds reminiscent of the East.  To bring that feeling to my family in America, I try to introduce all my friends to the wonderful ritual of drinking Turkish coffee. I offer sugar cubes, rahat-lokum my parents regularly send from Serbia, and home-made fruit preserves. And sometimes I even make the sweet, simple desserts, covered in lemony syrup.
 
*rahat-lokum is known in English as Turkish Delight, a candy made of powdered sugar, starch, and aromatics, often containing nuts.

HURMAŠICE (BRDARICE)

(“Hurma” is a Turkish word for a date; these cookies are shaped to resemble dates. “Brdo” is a wiry part of a loom; when they are formed, the cookies were rolled against a loom, or later a grater to get the ubiquitous marks.)

Ingredients:

For Cookies:

• I stick (115g) unsalted butter, melted
• 9 Tbsp (125ml) sunflower oil
• 2 egg yolks
• ¾ cup (150g) plain yogurt
• 400g all-purpose flour
• ½ tsp baking powder
• zest of 1 lemon

For the syrup:

• 500gr (1lb) sugar
• 500ml (2 cups) water
• 1 lemon cut into circles

Directions:

Mix butter, oil, egg yolks, and yogurt until smooth. Separately sift flour and baking powder, and add lemon zest. Pour the liquid into the flour and mix to combine. The dough should not be too dense, but it should easily come away from the walls of the bowl.

Preheat the oven to 350F.
 
Take a walnut-sized piece of dough, flatten it a bit, and roll against the side of the grater with small squares, forming it into an elliptical shape resembling a shell, or a date, with the sides coming together in the middle with a seem. Lay it on cookie sheet (no need to grease it) and continue with the rest of the dough, leaving some space between the cookies.
 

Bake for 30 minutes, until just barely golden.

In the meantime prepare the syrup. Heat the sugar and water until sugar dissolves, add the lemon slices, and continue simmering on medium-low heat for 15 minutes, until slightly thickened. Pour hot syrup over cooled cookies and let them sit to absorb it for several hours.
 

 

 

TUFAHIJE

Ingredients:

• 6 medium-sized apples (choose firmer apples that do not fall apart under heat)
• 400ml (1 ½ cups) water
• 400gr (15 oz) granulated sugar
• juice of 1 lemon
• 150gr (5 oz) ground walnuts
• 250ml (1cup) heavy whipping cream
• 1-2 Tbsp sugar

Directions:
 
Peel and core the apples (make the hole 1 inch in diameter) and lay them in a pot. Cover with water, sugar, and lemon juice, and cook for 15-20 minutes until softened, but still holding their shape. Take the apples out of the liquid and place them in a serving dish with walls at least 2 inches high. Continue simmering the liquid until it slightly thickens, another 10-15 minutes. In the meantime, fill the holes in cooked apples with ground walnuts. Pour the hot liquid over the apples and nuts. Add more nuts if necessary. Chill in the refrigerator. Whip the heavy whipping cream until the soft peaks form, add the sugar, and serve on top of the apples.
 

 

 
So which one would be your favorite?  Stop by Bibberche for more great recipes and pictures!