The recipes on our blog are usually curated with a theme in mind, from a love of a particular cuisine, a favorite cookbook, a chef, or a particular ingredient of interest. In this instance it started with a visit to a local country show, Countryfile Live 2017, and the meeting of like-minded food entrepreneurs. Continue reading
Last week’s recipe found us admiring the colorful spices in a Moroccan souk. This week’s is driven by my love of Middle Eastern food, fueled locally by an international grocery store at the end of a strip mall on the north side of Chicago. Continue reading
The conical piles of ground spices that fill large silver drums and dried flower petals and berries lining wicker baskets in this Moroccan souk are just a handful of ingredients used in ras el hanout, our spice blend focus this week.
In the words of Paula Wolfert, author of The Food of Morocco “The thing that all good varieties of ras el hanout do have in common though, is that they are sweet and savory and aromatic. No one particular spice will leap out of the blend, but when working together, they really give a dish some punch.”
Back in September when Meg was on a tour of the California coast celebrating her anniversary, she sent me an idea. Continue reading