So. It appears I quite like eating biscuits from the package. Not such a low, as it surprised me nearly gleefully. Who knew I’d soon be in the checkout line at the grocery store with only a semi-carefully selected chocolate bar in hand. It’s best to say I’m celebrating the time, and the time calls for this. My own version of Moroccan mint tea steeping, a packaged sweet, be it biscuit or chocolate unraveled nearby, and under the pressing glare of three lamps light. I have been nose deep in a crash course in what is Moorish cuisine. November has been a grave month for cooking but full of imagery. Saffron infused rice. (Goodness, and it may stay an image until I can just go on with it and buy a few pinches!) Almonds, garlic and stale bread blitzed until becoming a creamy Ajo Blanco and then dotted with bursting muscat grapes. Sunset pink sherry vinegar both sweet and sour doused on lightly cooked white flakey fish. Pomegranate molasses spread upon dark braises and roasts, perhaps duck! Spices like sweet and smoky paprika, citrusy and earthy cumin and peppery caraway. Dried citrus and apricots pridefully standing on a serving platter or stirred into Asure (barley pudding). Ground almonds, cane sugar, nose curling cinnamon bound with pork lard baked into a humble batch of cookies known as Polvorones.
I’ve felt completely in awe of every dish. The Moors have cultivated an elaborate peasants cuisine. Every ingredient comes from the fruits of their own, or their neighbors labor. The food is balanced, dotted with delicacies, loving and humble. Resulting in the most satisfying meal, I’m partial to think. There is an emphasis on spices, fruits and herbs. And as the summer became fall and fall is becoming winter, the juicy crunch of a fruit is still at foot. Paired with a warming spice or sharp herb my metabolism is radiating. I can still wear a dress and slippers about the house, the only thing different is warming foods.
As I read
As if I were there
An assistant to the director
We conjure magic and read minds
And then of course it being read
Being a cookbook
It’s us at the table, but every recipe looks good!
It’s a big table
Closed the book, picked up a few magic tricks
And please won’t you come for dinner?
It’s December now and I’ve cooked my first two Moorish dishes. Wanderers Soup and a Quince
Jello Jelly. Recipes from le grand duo, Sam and Sam Clark. The couple and talented chefs wrote two cookbooks based upon their documentations through Moorish villages populating Southern Spain, Northern Africa and Morocco. And then thirdly, this one, Moro East. Dedicated to the Manor Garden Allotment in East London. Where the two learned to grow variety crops (from peas and salad greens, to artichokes, sorrel and bundles of herbs) amongst the help and knowing hands of their British, Greek, Turkish, West Indian, Kurdish, Polish and Italian-born neighbors. This book is dedicated to the people of the allotment, the allotments itself, and the British grown vegetables and fruits which have sprouted there and lavish every dish.I can’t help but think of Mary, when the robin bird helps her find the way into The Secret Garden. Tending and then without realizing, blooming herself too.
today I’m in my mother’s wooden sole brown clogs.
cooking her soup.
When I picked up the chorizo for this dish, it came in a nice ring, like a hoop earring or a fine christmas ornament. Good for fun, not good for you if there are dogs.
3 tbsp olive oil
1 large onion, finely chopped
3 medium potato, or six smaller ones (about 600g) peeled and sliced thinly
1 or 2 large garlic clove, chopped
3 fresh bay leaves
800ml chicken stock
A few grates of nutmeg
4 handfuls (about 200g) or foraged greens (a mixture of sorrel, rocket, dandelion, parsley), I used spinach or pea shoots from the farmers market, washed and chopped
150g cooking chorizo, diced small (the best part if I may say, of the dish!)
In a large heavy pot, melt the butter and 2 tbsp of olive oil over medium-high heat. Add the onion along with a four fingered pinch of salt and soften, cooking for about 15-20 minutes. Don’t forget to stir occasionally! Done when the onion is golden. Turn down the heat to medium-low and stir in the potatoes, garlic, and bay leaves along with another pinch of salt. Place the lid atop and allow to cook gently, for about 25 minutes. Or until the potatoes are tender. And again, stirring every so often, to keep things from sticking to the bottom of the pot. When the potatoes are tender and glossy, plump with butter and olive oil, add the stock and a few grates of nutmeg. Now bring to a boil, and then a simmer for 5-10 minutes. It is almost lunch time! Turn the heat off, remove the bay leaves and whizz with a handheld blender, (a processor will do finely as well) until very smooth. At this point stir in your leafy greens. Meanwhile fry your chorizo in the remaining tbsp of olive oil, until crispy in parts and cooked through all over. Check the soup for seasoning, dot into bowls and spoon the chorizo and it’s spitting red oil dressed atop.
2 medium quince (about 400g)
Juice of 1 lemon
125 g sugar
4cm cinnamon stick
12g leaf gelatin
Peel the quince and with a sharp knife cut each into 8 long wedges, coring from each wedge. Toss the slices in lemon juice as you go in the saucepan you will used to keep them from turning brown. When all are done, top up the saucepan with the cinnamon stick, sugar and water. Covering with a tight fitting lid, place over a simmer, the lowest heat possible, and stew gently for the next 2 ½ hours. When the quince is done the liquid will be a rosy pink, the quince will have matured a number of shades and be tender to the bite. Use a slotted spoon to gently lift the wedges into a jelly mold or a favorite bowl. Strain the liquid, measuring out 500ml, discarding the rest (or saving for soon to discover clever use as I like to do). Soak the gelatin in cold water for about three minutes, squeeze dry and stir into the hot syrup until completely melted. Pour over the quince wedges and leave to cool, followed by refrigerating overnight. Serve in the bowl or allow to stand in hot water for a few seconds before turning out onto a plate. I serve mine by the great spoonful with softly whipped cream.
there once was a pear tree which who turned water into honey
thankful for the gifts the villagers brought her roses
she gave them a quince