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Chefs in My Kitchen: Peggy Markel VideoMarch 9th, 2010When my friend, Chef Kim Schiffer, told me that Chef Peggy Markel was coming to town (Peggy has a cooking school in Morroco) I jumped at my chance to buy a Morrocan Tagine and learn from a master. Here’s a look at our recent Morrocan cooking lesson! See my recent posts Chicken Tajine with Lemons, Olives and Coriander, and Preserved Lemons for recipes and more information. Editing and Motion Graphics by Matt Walla. Chicken Tagine with Lemons, Olives and CorianderMarch 9th, 2010
I am one of those people that have every possible kitchen gadget, tool and utensil imaginable. One of the few things I have never bought is a tagine. Honestly, I was a little intimidated by the process. A tagine is crazy looking Morrocan cooking vessel with a lid that looks like a upside down ice cream cone. I had always thought that at the top of the lid there was a hole for steam, but it’s actually a holder for your spoon! So when Kim said that her friend Peggy Markel (http://www.peggymarkel.com) who has a cooking school in Morroco was coming to town, I jumped at my chance to finally buy a tagine and learn from a master. Peggy was just featured in Gourmet’s Adventures with Ruth (http://www.gourmet.com/magazine/2000s/2008/05/peggymarkel) and is an exceptional teacher and now, a good friend too.
Here is Peggy’s recipe for her absolutely delicious chicken tagine with olives and coriander (cilantro). Don’t wait until you have Peggy in your kitchen to make this incredible dish. Peggy conveyed to us in the class that there are no mistakes when combining the ingredients in the tagine, so don’t let that fear keep you from creating this dish. It also lends itself exceptionally to entertaining because you basically put all of the ingredients in and walk away from the stove. Pour some drinks and have some fun while your tagine does the work. CHICKEN TAGINE WITH LEMONS, OLIVES & CORIANDER 1 chicken, separated into drum, thigh, breast, etc. 2 onion, sliced 4 cloves garlic A bouquet of fresh parsley and cilantro 4 T olive oil 2 t ginger powder 1/2 tsp turmeric 1 tsp ground cinnamon A pinch of saffron Salt and pepper to taste 2 preserved lemons 1/2 cup purple olives Separate the chicken into pieces and coat with spices and 2T of olive oil, salt and pepper. Cut the preserved lemons into quarters, and separate the pulp from the peel. Finely slice the peel and reserve for later use. Chop and add the lemon pulp to the chicken. In a tagine or casserole, heat 2T of oil . Add half of the sliced onions. Put the marinated chicken on top. Add the other half of the onions on top of the chicken. Add salt and pepper and the parsley and coriander bouquet garni. Add 3/4 cup of water. Bring to a simmer and let cook for about 30-40 minutes. Check the chicken periodically with a wooden spatula to make sure it’s not sticking. Simmer until the chicken juices run clear and the meat is moist and tender. Add the olives 10 minutes before serving. Garnish with lemon peel at the end. Serve piping hot! Tagines available from www.tagines.com <http://www.tagines.com> Photos by Blue Caleel
Preserved LemonsMarch 9th, 2010
Three weeks before her cooking class, Peggy gave me her preserved lemon recipe so I could prepare them in advance for the class. I used Meyer lemons from my trees (but you can use any lemon varietal). These are truly easy to make and add tremendous flavor in any dish. Preserved Lemons For one jar of preserved lemons: (canning jar with plastic or rubber lid covering is best) 5 – 6 small organic or Meyer lemons Sea salt (enough for stuffing a few tablespoons into each quartered lemon) Cut the lemon from top to bottom in quarters, but not all the way through. Basically a cross at the top, all the way down, but not through. Stuff each quadrant with approx. 1 tablespoon of salt. Put 5 – 6 lemons (however many will fit) into the jar and seal jar tightly. Leave lemons on the kitchen counter for 3 weeks. Turn the can upside down, then right side up every day. Can keep for up to one year in pantry or refrigerator. After opening the jar, use a wooden spoon to scoop them out. Avoid metal, please. Photos by: Blue Caleel Caring for Citrus and Making MarmaladeFebruary 25th, 2010Many of us in this area have citrus trees in our yards. I adore the burst of color they give a winter garden. It is a comfort when my roses are pruned and bare to see all of the citrus in full production mode. I consider citrus to be one of my personal culinary obsessions, an addiction that leads to much marmalade. Currently, I have Meyer lemons, pink lemon, lime, tangerine, kumquat and navels. My pink lemon tree is new and is beautiful with its variegated leaves. This tree is bright and healthy, so much so, that it made me see how badly some of my other citrus on the property are faring these days. The leaves on my lemon trees that grow against my flower sink are yellow, the same with the leaves on the navel and lime. What happened here? First, I realized they are malnourished. With the first day of spring less than a month away, I worked with my gardener to put a fertilizing schedule into motion. Any type of organic citrus food will help with a multitude of issues for your trees. It’s best to fertilize in early spring and again in early summer. Most of these types of fertilizers have nitrogen in them and the nitrogen needs the sun to activate all of the magic- this is why we don’t fertilize in the winter. Always be sure to read over the instructions for feeding the right amount to your trees. Benedetta got me going on the marmalade train. Here is her recipe for marmalade. It makes good use of extra fruit, looks gorgeous and has a variety of applications. Try it drizzled on your favorite roasted chicken recipe, as an accompaniment to a cheese platter or smeared on your breakfast toast. You can use it for any citrus…I just made some with tangerines.
2 pounds blood oranges or pink grapefruit (or citrus of your choice) With a toothpick poke the fruit 10 times and submerge into water for about 3 hours. After they have soaked, slice the fruit in 1 centimeter slices (discarding the ends) and place in a pot with the sugar. Bring to a boil and then simmer on low for about an hour. Taste for sweetness adding more if need be. After the liquid thickens remove from heat and let cool. Store in a glass container in the refrigerator, or can using the manufacturers’ instructions. Chefs in My Kitchen: Benedetta Vitali VideoFebruary 24th, 2010Here is a glimpse of our very fun night with Chef Benedetta Vitali! See my recent posts Tagliatelle with Duck Ragu and Chicken Liver Crostini for recipes and more information. Special thanks to my dear friend Joanna Kerns for the video footage. |
     
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