Cooking
We're off on the road to Morocco
This camel is tough on the spine (hit me with a band-aid, Dad)
Where they're goin', why we're goin', how can we be sure
I'll lay you eight to five that we'll meet Dorothy Lamour (yeah, get in
line)
Off on the road to Morocco
Hang on till the end of the line (I like your jockey. Quiet)
I hear this country's where they do the dance of the seven veils
We'd tell you more (uh-ah) but we would have the censor on our tails (good
boy)
We certainly do get around
Like Webster's Dictionary we're Morocco bound
We're off on the road to Morocco
Well look out, well clear the way, 'cause here we come
Stand by for a concussion
The men eat fire, sleep on nails and saw their wives in half
It seems to me there should be easier ways to get a laugh
(shall I slip on my big shoes?)
Off on the road to Morocco
Hooray! Well blow a horn, everybody duck
Yeah. it's a green light, come on boys
We may run into villains but we're not afraid to roam
Because we read the story and we end up safe at home (yeah)
Certainly do get around
Like Webster's Dictionary we're Morocco bound
We certainly do get around
Like a complete set of Shakespeare that you get
in the corner drugstore for a dollar ninety-eight
We're Morocco bound
Or, like a volume of Omar Khayyam that you buy in the
department store at Christmas time for your cousin Julia
We're Morocco bound
(we could be arrested)
Thanks to Messrs. Crosby and Hope...
Now that we have our lovely, new tagine, I felt it was time to make a more-or-less authentic Moroccan meal.
We started out with an unbelievably minty tea (it tasted as good as it smelled)
Which we, naturally, served in our Moroccan tea glasses (we gave a set of these to my brother- and sister-in-law, and just had to have some, too!)
I made a nicely-flavored Moroccan Grilled Chicken: I should have started this recipe earlier in the day, or the night before. I forgot to look it over (busy weekend), and discovered the chicken was to marinate six or more hours. Ooops. I didn't feel like waiting another day, so I gave the chicken a couple of hours to marinate, and it came out just fine. I'm sure the extra time would have made it fantastic, but I'm not patient enough!
Lots of spices in the marinade, including three tablespoons of ground cumin! But very good.
I used our stovetop grill pan; the chicken (and Veat for me) had a nice, crunchy outer layer, but was tender on the inside. Very juicy.
A pretty, Golden Couscous
And the star of the show: Chickpea Tagine!
Chickpeas, tomatoes, grated red onion, a few spices, baked in the oven...the flavor was mild, but I loved the texture and juiciness of the tomatoes.
- All About Orange Blossom Water
Orange trees at the Saadian tombs, Marrakech, MoroccoOne of the things I love most about Morocco is its intensity. I was often overwhelmed by the sounds, sights and flavors found there. In particular the colors seem to vibrate and the smells combined...
- The Three Must Buy Cookbooks Of 2011
I always write a series of "best of" cookbook posts around this time of year. I've recommended a lot of cookbooks in 2011*, but there are three, you simply must add to your collection. They are written by three amazing women who I admire tremendously...
- Aziza:restaurant Review
I am so enamored of Morocco. It's the rich super-saturated colors and the flavors that appeal to me, I can't imagine it ever being bland or boring. I know I romanticize the place but I've never been, so indulge me. The closest I've been...
- Oh, We're Off On The Road To St. Marys...
(Isn't that the saddest sight? An empty refrigerator!) Why so bare? We're off on the road to St. Marys This seat is tough on the spine (hit me with a band-aid, Dad) Where they're goin', why we're goin', how can we be sure I'll...
- Morocco Is Calling...
Now that we have our tagine, we're making plans for more Moroccan dishes. One of the things we noticed was how many recipes call for preserved lemons. Ha, ha...that's a good one. Odds are, most people in the States won't have a jar of preserved...
Cooking
We're off on the road to Morocco
We're off on the road to Morocco
This camel is tough on the spine (hit me with a band-aid, Dad)
Where they're goin', why we're goin', how can we be sure
I'll lay you eight to five that we'll meet Dorothy Lamour (yeah, get in
line)
Off on the road to Morocco
Hang on till the end of the line (I like your jockey. Quiet)
I hear this country's where they do the dance of the seven veils
We'd tell you more (uh-ah) but we would have the censor on our tails (good
boy)
We certainly do get around
Like Webster's Dictionary we're Morocco bound
We're off on the road to Morocco
Well look out, well clear the way, 'cause here we come
Stand by for a concussion
The men eat fire, sleep on nails and saw their wives in half
It seems to me there should be easier ways to get a laugh
(shall I slip on my big shoes?)
Off on the road to Morocco
Hooray! Well blow a horn, everybody duck
Yeah. it's a green light, come on boys
We may run into villains but we're not afraid to roam
Because we read the story and we end up safe at home (yeah)
Certainly do get around
Like Webster's Dictionary we're Morocco bound
We certainly do get around
Like a complete set of Shakespeare that you get
in the corner drugstore for a dollar ninety-eight
We're Morocco bound
Or, like a volume of Omar Khayyam that you buy in the
department store at Christmas time for your cousin Julia
We're Morocco bound
(we could be arrested)
Thanks to Messrs. Crosby and Hope...
Now that we have our lovely, new tagine, I felt it was time to make a more-or-less authentic Moroccan meal.
We started out with an unbelievably minty tea (it tasted as good as it smelled)
Which we, naturally, served in our Moroccan tea glasses (we gave a set of these to my brother- and sister-in-law, and just had to have some, too!)
I made a nicely-flavored Moroccan Grilled Chicken: I should have started this recipe earlier in the day, or the night before. I forgot to look it over (busy weekend), and discovered the chicken was to marinate six or more hours. Ooops. I didn't feel like waiting another day, so I gave the chicken a couple of hours to marinate, and it came out just fine. I'm sure the extra time would have made it fantastic, but I'm not patient enough!
Lots of spices in the marinade, including three tablespoons of ground cumin! But very good.
I used our stovetop grill pan; the chicken (and Veat for me) had a nice, crunchy outer layer, but was tender on the inside. Very juicy.
A pretty, Golden Couscous
And the star of the show: Chickpea Tagine!
Chickpeas, tomatoes, grated red onion, a few spices, baked in the oven...the flavor was mild, but I loved the texture and juiciness of the tomatoes.
- All About Orange Blossom Water
Orange trees at the Saadian tombs, Marrakech, MoroccoOne of the things I love most about Morocco is its intensity. I was often overwhelmed by the sounds, sights and flavors found there. In particular the colors seem to vibrate and the smells combined...
- The Three Must Buy Cookbooks Of 2011
I always write a series of "best of" cookbook posts around this time of year. I've recommended a lot of cookbooks in 2011*, but there are three, you simply must add to your collection. They are written by three amazing women who I admire tremendously...
- Aziza:restaurant Review
I am so enamored of Morocco. It's the rich super-saturated colors and the flavors that appeal to me, I can't imagine it ever being bland or boring. I know I romanticize the place but I've never been, so indulge me. The closest I've been...
- Oh, We're Off On The Road To St. Marys...
(Isn't that the saddest sight? An empty refrigerator!) Why so bare? We're off on the road to St. Marys This seat is tough on the spine (hit me with a band-aid, Dad) Where they're goin', why we're goin', how can we be sure I'll...
- Morocco Is Calling...
Now that we have our tagine, we're making plans for more Moroccan dishes. One of the things we noticed was how many recipes call for preserved lemons. Ha, ha...that's a good one. Odds are, most people in the States won't have a jar of preserved...