Moroccan-Style Bouillabaisse

bouillabaisse

Many countries have a version of this seafood soup. The Moroccan version of Bouillabaisse has french overtone (including the Pernod and fennel) accented by saffron. Fresh seafood is essential to this recipe, which invites you on a culinary adventure to the Moroccan coast. Serves 4 to 6.

bouillabaisse

Ingredients:

– 3 tablespoons olive oil

– 1 stalk celery, diced

– 3 shallots (or 1 medium Vidalia onion), chopped

– 2 carrots, peeled and diced

– 1 fennel bulb, cored and diced

– 1/2 bunch cilantro, chopped

– 1/2 teaspoon allspice (or barahat, if available)

– 2 cloves garlic, chopped

– 1/4 cup Pernod

– 1 (15-ounce) can diced tomatoes, drained

– Pinch os saffron

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 6 cups fish or seafood stock (or water)

– 2 pounds boneless white fish (such as cod, sea bass, or halibut), cut into 1-inch cubes

– 12 mussels, scrubbed

– 12 small clams, scrubbed

– 12 jumbo shrimp, peeled and deveined

– 1/4 bunch parsley, chopped, for garnish

 

Directions:

1. Heat the olive oil in a Dutch oven on medium heat. Add the celery, shallots, carrot, fennel, cilantro, allspice, and garlic, and sauté for 5 minutes or until the shallots are tender.

2. Add the Pernod and deglaze the pot. Then simmer for 10 minutes.

3. Add the tomatoes, saffron, salt and pepper.

4. Add the fish stock and continue to simmer for 10 minutes.

5. Add the fish, mussels, clams, and shrimp, and simmer until the fish is cooked and the clams and mussels are open, about 6 to 8 minutes.

6. Discard any clams that did not open.

7. Remove from the heat and paddle into baby ramekins (mini-cocottes).

8. Garnish with the chopped parsley and serve with bread.

 

Enjoy!

© 2017 by Ruth Barnes, all rights reserved

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Watermelon Salad with Feta and Mint

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

Summer is here and this refreshing salad—with sweet watermelon and fresh mint—is just the thing to lighten up any meal. It goes wonderfully with an outdoor barbecue or can even be served as a dessert salad. Serves 6

 

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes the Petite Gourmande

 

Salad

7 pound seedless watermelon

7 oz package solid feta

1 cup fresh mint

Dressing

4 TB extra virgin olive oil

4 TB champagne vinegar

2 TB honey

Salt and pepper to taste

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

 

Instructions

1. In a small bowl, combine olive oil, vinegar, honey, salt and pepper and whisk together. Set aside.

2. Cut fruit into one-inch cubes, taking care to remove rind.

3. Cut feta into half inch cubes.

4. Roughly chop mint and combine in bowl with watermelon and feta.

5. Lightly toss and drizzle with dressing.

6. Chill for 30 minutes to let flavors combine.

7. Divide salad into six portions and serve.

© 2017 by Ruth Barnes, all rights reserved

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Chocolate Soufflé

souffle

One of todays favorite around the world, chocolate soufflé is a delicate dessert that will leave anyone asking for more. Once baked, they should be served immediately to look its best.

souffle

Ingredients:

8oz of semi-sweet chocolate

1/4 cup of sugar

3 egg yolks, left at room temperature

7 large egg whites

2 tbs of butter

2 tbs of granulated sugar, for lining

6 ceramic ramequins (5 oz.)

pinch of salt

1 teaspoon of orange extract

 

Directions:

1. Pre-heat oven at 375 degrees.

2. Butter the inside of ramequins and sprinkle granulated sugar lightly.

3. Melt the chocolate in double-broiler over simmering water and stir until completely smooth texture is obtained.

4. Remove the melted chocolate from heat and add in the egg yolks on by one. Mix well and set aside.

5. In the mixer, beat the egg white on medium until soft pick. Raise to high and add sugar slowly until stiff pick.

6. Gently fold the egg white mix one quarter at a time into the chocolate mixture until completely combined.

7. Place ramequins on baking tray and fill each one to make them 3/4 full.

8. Pass the end of your thumb around the circumference of the ramequin to help the soufflé rise evenly.

9. Bake for 20-25 minutes until soufflé rises and the top is still jiggly in the center.

10. Serve immediately.

 

soufflé

© 2017 by Ruth Barnes, all rights reserved

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Spanakopita

Spanakopita

Spanakopita is a fillo dough pastry filled with spinach and feta cheese. It’s an amazing greek treat that can be served as an appetizer or a side dish. I often make these little bites at home for friends and family. Serves 8-10

spinakopita

 

Ingredients:

– 1 pack of frozen fillo dough, thawed

– 2 12oz packs of frozen spinach, thawed and drained

– 2 8oz containers of crumbled Feta cheese

– 1 cup of shredded parmesan cheese

– 1 bunch of fresh scallions, chopped (green and white)

– 3 large eggs, beaten

– 1 large onion chopped

– 3 cloves minced garlic

– 3 tablespoons of olive oil

– 1 can of cooking spray

– 1/2 teaspoon nutmeg

– salt and pepper

 

Directions:

1. Preheat the oven to 350 degrees.

2. Unwrap fillo dough and place on a cutting board. Cover with a towel to prevent the dough to dry out.

3. In a frying pan, add olive oil on medium heat. Sauté the onion, garlic and scallions until soft. Remove from heat and set aside.

4. In a mixing bowl, place the spinach, eggs, onion mixture, nutmeg, feta, parmesan, salt and pepper. Mix well.

5. Cut the fillo dough into long vertical strips about 3inches large.

6. Spray each strip with cooking spray. Layer 4 more on top of each other, spraying each strip in between.

7. Take one scoop of the filling mixture and place at the bottom corner leaving a couple inches from the corner.

8. Fold the corner over the filling to form a triangle. Continue folding from left to right and back forming a triangle (Just like folding a flag). Once at the end, you can tuck the little seam in to make a perfect triangle.

9. Repeat this step until you finish the spinach mixture.

10. Place the triangles with seams down on a baking sheet.

11. Spray the triangles and bake for 25-30 minutes until golden.

12. Let it cool and serve.

 

© 2017 by Ruth Barnes, all rights reserved

 

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Moroccan Stuffed Grape Leaves with Lamb

grape leaves

These grape leaves are stuffed with rice, ground lamb, and pine nuts. The secret of this moroccan version is baharat, a special blend of several spices including cumin, cinnamon, and allspice, which makes the filling aromatic and layered with flavors. Serves 4 to 6

 

grape leaves

Ingredients:

– 1 cup uncooked white or brown sticky rice

– 1 pound ground lamb

– 1/2 cup roasted pine nuts

– 1/2 bunch cilantro, chopped

– 1 teaspoon sweet paprika

– 1 medium onion, chopped

– 1 teaspoon ground cumin

– 1 teaspoon baharat (or allspice)

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 1 large jar grape leaves

– 1 cup water

– 3 tablespoons olive oil

– 1 lemon, cut into wedges

Directions:

1. Cook the rice according to the directions on the package.

2. Combine the rice with the lamb, pine nuts, cilantro, paprika, onion, cumin, baharat, salt and pepper in a mixing bowl.

3. Remove the grape leaves from the jar and wash.

4. Cut the stem from each leaf and lay the leaf from a flat surface.

5. Using an ice cream scoop, place one scoop of the meat mixture in the middle of each grape leaf. Fold in the sides and roll to close.

6. Place each leaf in an oiled baking dish, seam side down drizzle with olive oil and water, cover the dish, and bake for 40 minutes.

7. Serve with lemon wedges.

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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Greek Salad

greeksalad

This refreshing Greek salad comes from the typical greek cuisine. It is made with Feta cheese, olives, and oregano. It is definitely one of my favorites salads since it can be used as a side dish or for dinner or lunch.

Serves 8

greeksalad

 

Ingredients:

– 2 heads of Romaine Lettuce, washed and chopped

– 1 large cucumber, peeled and sliced 1/4 inch thick

– 1 box of cherry tomatoes (or heirloom tomatoes if in season)

– 1 red onion, sliced thinly

– 2 cups of cubed Feta cheese

– 1 red bell pepper, diced

– 1 yellow bell pepper, diced

– 1 cup of pitted Kalamata Olives

For the dressing:

– 1/2 cup of olive oil

– Juice of 1/2 a lemon

– 3 garlic cloves, diced

– 3 tablespoons of red wine vinegar

– 1/2 a teaspoon of dried oregano

– salt and pepper

 

Directions:

1. In a large bowl, combine lettuce, tomatoes, cucumbers, red onion, and bell peppers.

2. Add Feta cheese and olives to the salad mixture

3. In a small mixing bowl, combine olive oil, red wine vinegar, garlic, lemon juice, oregano, salt and pepper. Mix well.

4. Pour over your salad and gently mix.

5. Chill in refrigerator for 15 minutes before serving.

 

 

Happy Cooking

© 2017 by Ruth Barnes, all rights reserved

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Frittata with Green Peas, Carrots, and Onions

frittata 2

This frittata is essentially a combination of an omelet and a quiche that can be served for breakfast, lunch, or dinner. The Moroccan version is cooked on both sides, giving a nice brown crust to the frittata.

Serves 4 to 6

 

 

 

frittata 2

 

Ingredients

6 medium russet potatoes

1 medium onion

1/2 bunch cilantro

6 eggs

1/2 teaspoon turmeric

1/2 cup green peas, thawed if previously frozen

1 medium carrot, diced

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

Directions

1. Peel the potatoes and boil until tender. Drain and cool.

2. Mash the potatoes with a fork until there are no lumps.

3. Chop the onion and cilantro.

4. In a mixing bowl, beat the eggs and add the potatoes, turmeric, onion, peas, carrots, cilantro, salt, and pepper. Mix thoroughly.

5. Heat the olive oil in a 9-inch nonstick frittata pan (or medium frying pan) on medium heat. Then add the egg and potatoes mixture.

6. Cook for 15 minutes. Carefully turn the frittata over (to avoid oil spillage) and cook for an additional 15 minutes (adding more oil of needed) or until it is firm to the fork.

7. Remove from the pan. Slice and arrange on a serving plate.

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Almond Cookies

almond-cookies

These almond cookies, laden with almonds and rose water, are a light and refreshing treat after a heavy meal. They may be dusted with confectioners sugar or coated with slivered almonds. My mom always served these with mint tea as a gesture of hospitality to welcome guests. Makes 32 cookies.

 

 

almond-cookies

 

Ingredients:

– 2 cups ground almonds

– 2 1/2 teaspoons baking powder

– 1 tablespoon ground cinnamon

– 3 tablespoons rose water

– 1/2 teaspoon almond extract

– Zest of 1 orange

– 1 plus 1/2 cup confectioners sugar

– 1 egg, lightly beaten

 

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the almonds, baking powder, cinnamon, rose water, almond extract, orange zest, and 1 cup of the confectioners sugar in a mixing bowl. Add the egg to the mixture and stir well until firm.

3. Pour the remaining 1/2 cup of the confectioners sugar into a shallow dish.

4. Wet your hands (to prevent the dough from sticking to your fingers) and make small balls about the size of walnuts, with the cookie dough. Using the palm of your hand, lightly press the balls into the dusting sugar and flatten gently. Place on a large nonstick baking tray with the sugared side facing up. Make sure the cookies are 1 inch apart to allow for spreading.

5. Place the baking tray on an oven rack in the middle of the oven and bake the cookies for 15 minutes. Remove from the oven and let the cookies cool for 10 to 12 minutes before removing them from the tray.

Enjoy!

© 2017 by Ruth Barnes, all rights reserved

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Grilled Watermelon Pizza

watermelon pizza

My Grilled Watermelon Pizza is such a fantastic way to stay fresh this summer. The flavor combination on this watermelon pizza is truly unique, the sweet fruits accented with the salty cheese and peppery arugula are sure to delight any palate. Serve this as an unexpected treat at a summer barbecue, or as an appetizer at a more formal get-together, and all your friends will be asking for more! Serves 4-6

watermelon pizza

Ingredients:

– 1 medium sized watermelon, sliced into 1/2inch thick wheels

– 1 8oz pack of crumbled goat cheese or feta cheese to taste

– 1 container of baby arugula

– 6 figs, sliced

– 4 tablespoons of olive oil

– balsamic vinegar

 

Directions:

1. Preheat the grill on medium-high.

2. Brush watermelon slices with very little olive oil.

3. Put each slice on the grill for 2-3 minutes on each side. Remove from grill.

4. Place on a serving platter and top with arugula, cheese, sliced fig.

5. Drizzle with balsamic vinegar and serve.

 

 

Enjoy!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Moroccan Vegetable Salad

MOROCAN VEGETABLE SALAD

This is a traditional salad that is also served with meat dishes and falafel. The crispness of the cucumbers and onions blends wonderfully with the tenderness of the tomatoes and the refreshing lemon juice.

Serves 4 to 6

MOROCAN VEGETABLE SALAD

 

Ingredients:

– 1 medium white onion, cut into 1/2-inch cubes

– 1 large, seedless English cucumber (or 3 Persian cucumbers), cut into 1/2-inch cubed

– 1 green bell pepper, seeded and cut into 1/2-inch cubes

– 2 large tomatoes, cut into 1/2-inch cubes

– 2 tablespoons olive oil

– Juice of 1 lemon

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

 

Directions:

1. In a mixing bowl, combine the onion, cucumber, bell pepper and tomatoes.

2. Add the olive oil, lemon juice, and salt and pepper. Mix well.

3. Serve chilled.

 

 

 

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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