Now that I’m done with school, the first thing I do is…sign up for more classes. Except this time I’m leaving finance far behind and indulging in some cooking classes offered by Whole Foods and Viking Cooking School. This past Sunday I got schooled in Moroccan cuisine!
Here’s the menu we prepared:
Orange Salad with Dates
Couscous with Beef & Vegetables
Layered Phyllo Chicken Pie
Moroccan Lamb Tagine
Presumably since it was Super Bowl Sunday there were only three students in the class. Excellent! We all got to ask as many questions as we wanted and get our hands into everything. Our instructor was Chef Lana, owner of Call Me Your Chef and you can find her blog here. I also met a fellow food blogger, Jacqueline, who was one of the students.
It was really a great time and I feel like I learned a lot. One thing we learned about was supreming oranges. I found a good YouTube video on this here. The guy in that video sounds similar to the guy from the Engineer’s Guide to Cats. Anyway, I digress…
The aromas from all the spices were UHmazing. I had to smell everything repeatedly. And despite all the great meat dishes we made, I have to say…my favorite thing we made was the salad with oranges and dates. The orange was quite dark and it reminded me of a valencia orange I recently had but Chef Lana said it was just a navel orange. Wonder where it came from…anyway, I think it’s ok for me to post the recipe here. If not, I guess they can sue me:
Orange Salad with Dates
2 oranges, peeled and segmented
1 cup dates, chopped
2 T frehly squeezed lemon juice
2 T freshly squeezed orange juice
1/4 cup honey
1/4 tsp cinnamon
1 cup sliced almonds, toasted
fresh mint sprigs
Stir everything together and enjoy! I would actually cut back on the honey a bit. I ate this as dessert, it was awesome.
I was really looking forward to cooking in the tagine. We used the Le Creuset Enameled Cast-Iron 2-Quart Moroccan Tagine, Cherry
that I dreamed about all night one night last week that I’ve happened to see online from time to time and it might happen to be on my wish list. In a tagine you cook…well…a tagine which is just a really thick stew-like dish. We made ours with lamb and it was delicious.
We used a number of ingredients a lot, such as saffron (which I adore) but we also used a lot of smen which is similar to clarified butter. I learned that saffron should be crushed before using. I’m kind of ashamed that I didn’t know this sooner. Anyway, now I have another use for my mortar and pestle.
So…we cooked with phyllo/fillo dough. As you will recall from my tissue paper burritos, my last attempt was a failure. The good news about the chicken phyllo pie we made is that it was great. First, you should use phyllo in a recipe that actually calls for phyllo. Second, we smeared the smen in between each layer which kept it from caking together and becoming concrete. The pie was a lot of work even split between all of us, of course we did learn that it’s generally a special occasion dish. I can see why.
At the end of the evening, I’d tried four great new dishes, learned some new skills and made three new friends. What more can you ask for from a simple cooking class?