The Passport in Your Pantry! (9/30/23)

"Success is not final, failure is not fatal: It is the courage to continue that counts." - Winston Churchill

Just between you and me - In my journey, I've often pondered if I'm on the right path. 

The uncertainty of the future, whether this channel or idea will flourish and justify

 the countless hours behind a computer screen, can be daunting. 

Through it all, however, Marie Forleo's wisdom resonates: 

chasing profits alone can lead to a crisis where sacrifices can't buy happiness. 

True fulfillment lies in a deep emotional connection 

and meaningful contribution, not just financial gain. 

Personally, I find such joy in using food and wine experiences as a vehicle 

for culture connecting conversations. I wonder, where does this joy resonate within you, 

amidst the challenges? Becuse ultimately, it's not just about speed, but even more crucially, 

about direction  – will saying "YES" to whatever is on your mind bring you closer to what truly matters? 

That's what I urge us to ponder together.

With each bite, you embrace the personality of a place.

 If you are a culinary connoisseur, you're probably well aware of this… 

yet I invite you to wander and ponder a moment through a world which lies within your home; 

where food and adventure intertwine. The passport in your pantry! 

As we explore approaches to living a balanced and harmonious life, 

there are numerous paths we can pursue, 

and both you and I have witnessed beauty in its various forms, 

whether through the grandeur of astounding architecture or the subtlety of a hidden courtyard. 

But have you taken a moment to ponder the vastness of the ingredients on your shelves?

Each spice, each bottle of oil, every sauce is an embodiment of geography, history, and culture - 

a portal to a new culture, an opportunity to understand a different way of life. 

Consider cooking this way as a multifaceted lesson encompassing geography, 

history, and anthropology, all served up in one deliciously well prepared meal!

Back in my college days, I found myself leaning towards vegetarian meals, 

and boy, was that an eye-opener! With meat off the table, I dove right into the fascinating world of spices.

 And here's the most interesting part - Spices are not just about flavor, 

they are history, pride, trade, wars, the rise and fall of empires, even! 

Now, that's a lot of power packed into a tiny spice jar, wouldn't you agree?

If this journey of flavors, exploration, and discovery excites you as much as it does me, 

then join our adventure. Hit that subscribe button, give this video a thumbs up, 

and share it with your fellow foodies! Let's embark on this culinary odyssey and together, 

we'll transform these spices into recipes that tantalize the taste buds and take us around the world. Bon appétit!

Morrocan Cuisine - Tagine! (10/9/23)

You know, the best journeys often take us to destinations we least expect.

Today, I'm on a mission to take us all on a flavorful ride to the heart of Morocco, 

right from our kitchen! Welcome back, my culinary explorers. 

Today, we're going to lose ourselves in the magic of a Moroccan 

Vegetarian Tagine that's both hearty and exotic.

Here's what we're working with - the warmth of sweet potatoes, the saltiness of olives,

 and the tang of blood orange juice. And, let's not forget the star of the show: Ras El Hanout,

 a mesmerizing mix of spices that includes cumin, coriander, and turmeric, among others.

Morocco's streets are a captivating blend of ancient traditions blended with modern innovation.

Centuries of splendid architecture stands alongside the dynamic energy of contemporary life. 

Orange groves and olive trees sway beneath skies scented with the enticing aroma of 

exotic spices and baked bread, intermingled with fresh oranges and mint teas. 

Its historic medinas, such as those in Marrakech and Fes, are labyrinthine old towns

 filled with narrow alleys, bustling souks (markets), and stunning architecture. 

Wandering through the bustling Place des Nations Unies, my senses were overwhelmed 

by the vibrant colors of traditional Moroccan clothing and the soft glow of lanterns. 

Morocco's history is marked by influences of ancient Berbers, Romans, Phoenicians, 

Arab dynasties, European colonizers, and Andalusian refugees. 

The Almoravid and Almohad Empires, Berber dynasties that ruled Morocco during 

the 11th and 12th centuries, expanded their influence into Spain and beyond.

 In the 20th century, Morocco experienced French and Spanish colonization, 

ultimately gaining independence in 1956.

Sitting at the crossroads of Europe and Africa, 

Morocco has long been a hub of trade and exchange,

 and its unique culinary heritage reflects this rich history. 

The diverse geography from coastal plains to mountain ranges 

and sweeping deserts provides an abundant array of ingredients. 

The Mediterranean climate nurtures olives, oranges, and figs to perfection, 

while the cooler mountain regions yield succulent lamb and sweet honey.

Morocco has a rich history of learning, and during the Islamic Golden Age

 it made significant contributions to mathematics, astronomy, and literature. 

The Grand Mosque Hassan II in Casablanca, adorned with intricate Zellige mosaic art,

 is a masterpiece of geometric patterns in woodwork. It left me in profound awe, 

and I found myself sitting on a beautifully woven rug for hours, 

absorbing the palpable spiritual power that resonated within its walls.

The rise of Islam transformed spirituality and introduced unique culinary practices, 

resulting in iconic dishes like tagines and couscous, which showcase Morocco's enduring heritage. 

Perhaps, my favorite form of cooking is with my very own tagine,

 as guests always love the way the steam rises when the conical lid is lifted.

In Moroccan cuisine, sauces like Tomato or Parsley Chermoula, Spicy Date, 

Apricot and Prune, Harissa, or Tomato Jam add layers of flavor and depth to dishes. 

And a variety of ingredients, including artichoke hearts, raisins, almonds, and preserved lemon,

 contributes to the richness of staple vegetables like carrots, pumpkin, turnips, 

onions, sweet potatoes, peas, and eggplants.

As the great Moroccan philosopher Ibn Battuta once wisely noted, 

'Traveling—it leaves you speechless, then turns you into a storyteller.' 

And remember, your like, share, and subscribe fuel our exploration of the world's cultures and cuisines. 

So, until our next tasty trip, happy cooking!

Moroccan Sweet Potato and Carrot Tagine

Tagine refers to the iconic ceramic or clay cookware. Every Moroccan household has one 

- or several - each seasoned by countless meals. From the arid desert dunes of the Sahara 

to the bustling heart of Marrakech, the fragrance of a simmering tagine

 is the comforting pulse of Moroccan life.

The word 'tagine' is derived from the Greek 'tēganon', meaning 'frying-pan'

celebrates slow cooking, layering of flavors, and a symphony of spices.

The shallow base allows for even heat distribution, while the conical lid traps steam,

 allowing it to condense and drip back onto the dish, thereby preserving precious

 flavors and moisture - an innovative solution to cooking in the arid North African climate.

Ingredients:

Sweet Potatoes, peeled and cubed (2, 500g)

Carrots, peeled and sliced (4, 500g)

Onion, finely chopped (1, 150g)

Diced Tomatoes (1 can, 400g)

Olives, pitted and roughly chopped (1 cup, 200g)

Garlic cloves, minced (2, 10g)

Rosemary, finely chopped (2 tbsp, 6g)

Ras El Hanout (2 tbsp)

Ground Coriander (2 tsp)

Ground Cumin (2 tsp)

Ground Cinnamon (1 tsp)

Ground Turmeric (1 tsp)

Cayenne Pepper (1/4 tsp)

Brown Sugar (2 tbsp, 30g)

Blood Orange, juiced (1, 120ml)

Olive Oil (2 tbsp, 30ml)

Vegetable Broth (1 cup, 240ml)

Chopped Fresh Cilantro, for garnish (1/4 cup, 15g)

Chopped Fresh Mint, for garnish (1/4 cup, 15g)

Salt and Pepper, to taste

Instructions:

Heat olive oil in a tagine. Caramelize onion and garlic with brown sugar. 

Stir in spices and cook about a minute until  fragrant. 

Brown sweet potatoes. Pour in vegetable broth and bring to a simmer. 

Add olives, rosemary, and blood orange juice. 

Cover and simmer for 30 mins until sweet potatoes are tender. 

Serve over couscous, garnish with parsley or cilantro. 

Wine:

From North Africa, like Algeria, Morocco, and Tunisia, that pair well with tagine

 typically have bright acidity, moderate tannins, and a balanced fruit profile. 

Some good options include: Algerian Cinsault: A red wine with juicy berry fruit and moderate tannins, 

it complements the spices in tagine and the earthy flavor of chickpeas.

Tunisian Syrah: A full-bodied red wine with black fruit flavors,

 it provides a rich and spicy counterpoint to the tagine.

Moroccan Grenache: A light-bodied red wine with bright fruit flavors,

 it can add a fresh and fruity touch to the dish.