Comments on: A Very Moreish Moroccan Salad http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/ Mon, 13 Oct 2008 00:20:41 +0000 http://wordpress.org/?v=1.5.2 Comment on A Very Moreish Moroccan Salad by: Amy (philosofialogos on LJ) http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46604 Sun, 25 Nov 2007 21:00:21 +0000 http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46604 My grandmother used to call things "moreish": "This cake is moreish; why don't you get me some more?". It took me a while to realize that she wasn't saying that it tasted as if the Moors of Morocco had made it but that she just wanted some more. Anyhow, I haven't heard that phrase in years and had to comment on it. I love Wolfert's Moroccan cookbooks. I kind of wish someone would revise them for today's kitchen, though. However, I can imagine how these long-cook dishes evolved from women or servants who got bored and started cooking earlier in the day than necessary. I especially love the tagines that stew in their own oils at the end. Yum. Wolfert is definitely a writer that makes you read every one of her recipes as if they were a good story. I made some of her preserved lemons. You're not missing much with them. I put them in a dish once that called for them and really wasn't very impressed. The dish wasn't "moreish" at all. My grandmother used to call things “moreish”: “This cake is moreish; why don’t you get me some more?”. It took me a while to realize that she wasn’t saying that it tasted as if the Moors of Morocco had made it but that she just wanted some more. Anyhow, I haven’t heard that phrase in years and had to comment on it.

I love Wolfert’s Moroccan cookbooks. I kind of wish someone would revise them for today’s kitchen, though. However, I can imagine how these long-cook dishes evolved from women or servants who got bored and started cooking earlier in the day than necessary. I especially love the tagines that stew in their own oils at the end. Yum. Wolfert is definitely a writer that makes you read every one of her recipes as if they were a good story.

I made some of her preserved lemons. You’re not missing much with them. I put them in a dish once that called for them and really wasn’t very impressed. The dish wasn’t “moreish” at all.

]]> Comment on A Very Moreish Moroccan Salad by: Ann http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46569 Sat, 24 Nov 2007 22:39:48 +0000 http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46569 Morgan, I have a fish tagine recipe that calls for putting a little of the pulp on each piece of fish before topping with a pirce of the rind. And I often put some of the pulp on fish when I prepare it en papillote. Morgan, I have a fish tagine recipe that calls for putting a little of the pulp on each piece of fish before topping with a pirce of the rind. And I often put some of the pulp on fish when I prepare it en papillote.

]]> Comment on A Very Moreish Moroccan Salad by: Morgan http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46376 Wed, 21 Nov 2007 16:24:03 +0000 http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-46376 Flesh, pulp, goopy stuff that's not the rind - yup, that's the stuff I mean! Most of the recipes I have say to discard it. Flesh, pulp, goopy stuff that’s not the rind - yup, that’s the stuff I mean! Most of the recipes I have say to discard it.

]]> Comment on A Very Moreish Moroccan Salad by: Ann http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-45983 Sat, 17 Nov 2007 13:02:21 +0000 http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-45983 I love preserved lemons and make them regularly. They keep for such a long time... and they happily add flavor to just about anything. I'll be interested to see which method/recipe you use-- there are so many out there. Morgan, do you mean the pulp? I have a lot of recipes that call for both the rind and the pulp... I love preserved lemons and make them regularly. They keep for such a long time… and they happily add flavor to just about anything. I’ll be interested to see which method/recipe you use– there are so many out there.

Morgan, do you mean the pulp? I have a lot of recipes that call for both the rind and the pulp…

]]> Comment on A Very Moreish Moroccan Salad by: Morgan http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-45952 Sat, 17 Nov 2007 02:20:45 +0000 http://www.tigersandstrawberries.com/2007/11/15/a-very-moreish-moroccan-salad/#comment-45952 That sounds fabulous. I always have a jar in the fridge - really is the easiest "canning" I've ever done. A question though - what can you do with the flesh from the lemons? All my recipes say discard it. It seems like a waste - any suggestions? That sounds fabulous. I always have a jar in the fridge - really is the easiest “canning” I’ve ever done. A question though - what can you do with the flesh from the lemons? All my recipes say discard it. It seems like a waste - any suggestions?

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