A herd of goats eager to climb the branches of the argan tree

The room opens to reveal a half dozen women sitting around its edges using colorful carpets and blankets to soften the blue and white check floor on which they sit. Their ragged hands move in a way that informs that they have made these motions countless times. With each set of dark eyes closely examining us they immediately begin to chatter in Arabic in a way that even if you don’t speak the language you know they are prattling on about their latest visitors.

Using stones as their tools these women work relentlessly to crack open the hard seeds of the argan tree in order to produce a rich oil used for both cooking and cosmetics.

The argan tree is indigenous to the coast of Morocco between Essouira and Agadir. Recently the argan tree has been protected by both Slow Food and UNESCO as it’s livelihood has been threatened. The interwoven trunk and low lying branches make it possible for goats to climb up and settle in to enjoy the fruit. The seeds are left behind to be collected and gathered in the room in which I now stand admiring the work of the women in this cooperative.

The production of Argan oil is managed by the women of Morocco. Cooperatives line the roads along the coast and each is responsible for the production of this highly sought after oil. The money they make by the sale of the oil goes directly back into the cooperative and supports the surrounding community.

Argan oil that is intended for cooking has a robust nutty flavor due to the roasting of the argan nut that resembles sliced almonds. In this particular cooperative each step of the process is still done by hand including the grinding of the nuts that are crushed between two stones. In the kitchen the oil is used similar to that of a fine olive oil – as a dip for bread, to boost the flavor of couscous and as a salad dressing. Because of the expense, argan oil is used sparingly. It’s flavor is rich and intense so a little is all that is needed.

And then there is Amlou, a staple of Moroccan breakfasts. Made with toasted ground almonds, honey and argan oil, Amlou in similar to peanut butter if peanut butter was a perfectly sweet, deeply flavored, runny spread perfect for Moroccan fried bread. Nearly every morning it was the promise of Amlou that had me bouncing out of bed, eager for breakfast. My plate would be filled with bright citrus, stewed dried fruits like apricots or prunes and Amlou drizzled generously over it all. I could think of little else that makes a better start to a day.

Amlou

from Paula Wolfert’s, The Food of Morocco

I realize that seeking out argan oil may seem a bit much of me to ask but it will be worth it, I assure you. Beware of imitation oils. Paula Wolfert recommends ordering argan oil from either chefshop.com, mustaphas.com or zamourispices.com

Amlou makes a perfect accompaniment for toast, pancakes, waffles or just about anything.

8 ounces almonds, blanched, peeled and toasted until golden brown

1 teaspoon coarse sea salt

½ cup argan oil

¼ cup (or to taste) light honey, such as orange blossom

If you have a mortar and pestle grind the almonds in it with the salt. Once a smooth paste has formed slowly add the argan oil as if you were making mayonnaise. When the oil has been added and the mixture is smooth and creamy, add the honey a spoonful at a time. You can also make the amlou in a food processor, it just won’t have quite the same consistency. Store amlou in a cool place, but not in the refrigerator. It will keep for about one month.

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Here’s the story of how I met my new favorite snack.

First I saw this image of brie with honey and figs and thought, “I must eat this.” Then a couple weeks later I ran into another image, this time the cheese stood alone but was grilled.

You’ll notice a couple things so far. 1. I adore cheese. 2. I adore Pinterest.

So I married those two ideas, threw in a little inspiration from this and now have an incredibly simple and stunning appetizer that is best served on a picnic blanket, under the sun, and washed down with light, refreshing adult beverage of your choice.

Isn’t that often how ideas start? By the inspiration of others? Sure, there are those wonderfully rare moments when a sudden gust of creativity hits, nearly knocking me over before I have a chance to write down whatever revelation just struck. In those moments I am thankful, brimming with excitement and grateful.

Most of the time inspiration is gleaned from one another. An image, recipe, phrase, etc. somehow grabs my attention. I write it down, take a photo of it, or pin it on one of my boards, and save it for another day. That initial idea gets reworked in my head and comes out with a stamp that is more uniquely mine. I have not necessarily made the original idea better but I have adapted it to resemble my own creativity in a way that makes me resonate with it even more clearly.

It has been said that everything under the sun has been done. Sometimes I am disheartened by that, wanting so badly to create an idea, a recipe, an image that is evocative, new, ground breaking – only to find that someone has already done it.

The hope is found in the continuous process of strengthening your creativity. As you persist in the process of creating, your own voice becomes more clearly defined. After a while you have created a style and an artistic identity. Believe me, if it’s not there already, it will come. Often we are far too immersed in our own work to realize it. Ask loved ones around you to describe your artistic voice. You’ll be amazed at how clearly your message is coming across and you’ll have the beauty of seeing yourself through the eyes of people who love you most.

Ideally we should humbly inspire and be inspired by others. We should give credit where credit is due and applaud other artists around us. And we should, without a doubt, eat more cheese that has been grilled.

Grilled Soft Cheese, Thyme Honey and Fresh Figs

1 small wheel of soft cheese such as brie or a triple cream (I picked this one up from Trader Joe’s for under $5 and was very happy with it)

1/4 cup honey

a couple sprigs of thyme

fresh figs (as many as you’d like)

In a small saucepan add the honey and thyme and heat on low. You simply want to warm the honey and infuse it with the flavor of thyme. If it starts to simmer, remove from the heat and set aside.

Preheat a grill (indoor or outdoor) until very hot. Carefully place the cheese on the grill and sear until marks appear and the inside starts to melt, about one to two minutes on each side. Using a spatula, remove the cheese from the grill and transfer to your serving platter. Half and quarter several figs and place on top of the grilled cheese. Drizzle the figs and cheese with the honey. Serve immediately with crackers and/or bread.

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It appears to me that if you were to scan through my blog you might think I eat one of three things on any given day. 1. Sugar. 2. Fried foods. 3. Liquor. You are most likely right and perhaps if it has been a rough day, all three.

While I do probably eat more sweet stuff than I should and I did just go through a (prolonged) frying phase I assure you that I adore vegetables. And not just when they are baked into a buttery tart shell or battered and fried – oh dear, I’m making myself hungry.

I particularly love vegetables that have been gingerly tossed with a green-as-grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

Especially if said roasted vegetable is broccoli. In fact it wasn’t until I was introduced to broccoli that had spent time in a hot oven that I came to realize I did indeed have a crush on this cancer fighting food.  Take that broccoli and puree with white beans and a few other ingredients and you have a incredibly healthy variation of Hummus.

Then if you were to take a mound of hummus, roll it into a ball, batter then fry – imagine that. Completely kidding, I think.

Roasted Broccoli Hummus

Makes 2 cups

Unlike most traditional Hummus recipes my version uses water rather than oil to create a dip consistency. This helps to keep the calorie count low and also allow the flavors of the garlic and broccoli to be the stars. Serve with a drizzle of oil over the Hummus.

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. Taste again. And again.

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of a fine olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

Let cool slightly.

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Leave it to Martha and her people to come up with the idea of frying pasta. (It’s quite possible they weren’t the first ones to add pasta to hot oil but it was their site where I first saw it which is why I am giving them credit).

Seriously, genius. Pasta=good. Frying=good. Pasta+frying= double good – which just might be the same as a double rainbow.

In Martha’s version she uses bow tie pasta and adds Parmesan, lemon zest and chives. Sounds great right? But I went another direction – I am horrible at following directions, well, it’s more that I just don’t like to do what other people are doing but that’s a whole other topic probably more suitable for me laying on a Chaise lounge along side my therapist taking copious notes – if I had a therapist.

The only bow ties in my house were the ones my husband wears (he’s so fashionable) so I chose penne instead. I also wanted something kind of spicy so I threw in cumin, coriander, cinnamon and cayenne. The resulting crispy snack was like crunching into the most satisfying chips. The thick exterior of the pasta was immediately dotted with tiny bubbles once is hit the hot oil creating a shattering crunch. The salty spice rub gave the pasta a Mahogany coat of sweet and fiery flavor.

Martha had the brilliant idea but I, as Emeril would say, kicked it up a notch. I’m pretty sure she would approve and I think you will also.

Fried Penne

inspired by Martha Stewart

Crunchy, fried penne makes a wonderfully unique snack perfect for pairing with cocktails.

1 teaspoon cumin seeds, toasted and ground

1 teaspoon coriander seeds, toasted and ground

1/4 teaspoon cinnamon

1/4 teaspoon cayenne (or more if  you need more heat in your life)

1/2 teaspoon chili powder

2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon fresh thyme, chopped

8 oz penne pasta

3-5 cups oil

Par cook the penne in boiling salted water for 7 minutes. Immediately drain the pasta and run under cold water to stop the cooking. Place cooled pasta on several sheets of paper towel to drain off excess water.

In a small bowl combine all the seasonings with the exception of the fresh thyme.

In a medium sauce pan add enough oil to come up the sides of the pan by 3-4″. Once oil reaches 365-375* begin frying par cooked pasta in small batches (10-15 noodles at a time).

With a spider or a slotted spoon carefully move the pasta in the hot oil to ensure even cooking. Remove the fried penne once golden (1 1/2-2 minutes per batch) and place on a platter with several layers of paper towel. Immediately sprinkle some of the spiced mixture on the hot pasta so the salt and spices cling to the penne.

Continue frying until all the penne has had a chance to bathe in oil. When ready to serve sprinkle the fresh thyme all throughout. Well sealed, fried penne can keep for up to one week.

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Isn’t there some sort of sporting event this weekend? I’m pretty sure there is and it’s a big one.
I kid. Of course I know it’s the Superbowl. I watch it every year. Wait. Scratch that. I watch the commercials every year. I eat all the delicious and bad-for-me party food while the game is going on.

One such food items I will be devouring on Sunday is this Maple Bacon party mix. Salty, sweet, spicy and bacon. Pretty much sums it up.

“This snack is so yummy that I can’t stop eating it.” says my four year old. I made two batches for us today and somehow they are both gone. Around 4:00 pm Gabe and I both realized that we had eaten nothing but this mix all day. I don’t recommend that – you must balance it with buffalo wings and cheese dip, among other things.

Enjoy the commercials and food – I mean the game.

Maple Bacon Party Mix

2 cups corn chex

2 cups rice chex

2 cups wheat chex

1 cup peanuts, salted and roasted

6 strips bacon, cooked extra crispy and chopped

4 T. butter, melted

4 T. maple syrup

1/4 – 1/2 teaspoon cayenne (depending on how spicy you like it)

1-1 1/2 teaspoons Maldon (any salt will do but if you are using table salt reduce the quantity)

Combine the cereals, peanuts, and cayenne in a large, microwavable-safe bowl. In a small bowl combine the butter and maple syrup. Add the butter mixture to the cereal and stir very well. Microwave on high for three minutes stirring every minute to prevent the sugars to scorch.

Add the bacon and salt. Stir. Let cool. Serve.

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Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.

These spiced nuts in and of themselves are an edible representation of  balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.

Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.

These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.

Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.

Sweet and Savory Spiced Nuts
adapted from sevenspoons.net

2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish

Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.

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Our little family of five has nearly wiped out an entire orchard of Honeycrisp apples this season. There is rarely a Fall day that passes without me returning to the kitchen several times to cut up more. And while the naked slice of a Honeycrisp is the perfect snack – sweet, tangy, floral and crisp – It’s the Honey Roasted Peanut Butter riding on the back of the apple that has us going back for more.

I’ve told you about our favorite orchard, the one we return to year after year. While we love being back in Seattle it has unfortunately left us further away from Bellewood Acres, making weekly trips to the orchard not possible.

This year we left our one trip to the farm with two large bags filled with Honeycrisps, apple cider, caramel apples, caramel dip and of course their Honey Roasted Peanut Butter that they process right on the farm. While we tried to ration our peanut butter intake we quickly ran out, leaving us eating bare apples while longing for the salty, sweet companion that we’ve grown accustomed too.

To solve this problem I set out to make my own Honey Roasted Peanut Butter. Our apples were now dressed and we resumed our daily habit.

The peanut butter was complex and rich from a deep roasting of the peanuts in the oven. Each bite was both sweet and salty and the texture was a cross between chunky and smooth. I enjoyed feeling in control of my peanut butter. I had all the power to create my perfect spread and I was very happy with the results.

While I think you too will be very satisfied with this recipe, please feel free to be in control of your own peanut butter.
Honey Roasted Peanut Butter

12 ounces roasted, Spanish peanuts

1/2 – 1 teaspoon kosher salt (I used vanilla salt)

1 tablespoon honey

1/4 cup canola oil

*I recommend buying the peanuts raw so that you can control the amount of roasting. I like a deep golden color on the peanuts. Color equals flavor is what I always say. The end product will be full of flavor. I used Spanish Peanuts then rubbed off the papery skin after roasting.

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Taste and adjust the flavor according to your preference.

Place the peanut butter in an airtight container and store in the refrigerator. This will keep for up to two months.

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In a recent cooking class I taught we made homemade potato chips. We then sprinkled said chips with a spice mix composed of fennel seeds, coriander, fennel pollen and salt and pepper. Since that class I can’t stop making these chips. Please, help me stop making these chips.

They are light and airy, fried to a deep, dark golden crisp and have such an intriguing and unique flavor from the Fennel rub. I really need help.

Remember the last time I talked about Fennel Pollen? Oh come on, I know you do. Those shortbread cookies with onion jam? Seriously, everything fennel pollen touches becomes somehow magical. It is like Fennel in that it has a lovely black licorice flavor but it is also  floral – less harsh and so much more complex.

Of course you don’t need the fennel pollen to make these chips irresistible. Try Chili Salt or Truffle Salt or even Vanilla Salt. But for now I’m sticking with the Fennel Spice Mix – unless someone comes over here and stops me – which you really should do except I must warn you, I’m very pregnant and hormonal and not afraid to hit if someone tries to take away my chips.

Homemade Potato Chips with Fennel Spice Rub

4 russet (baking) potatoes (about 2 pounds)
about 4 cups canola oil for deep-frying

Using a mandoline, cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in a bowl of cold water to cover.
Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
In a 3-quart saucepan heat oil until a deep-fat thermometer registers 360-380°F. Working in batches of 8 to 10 slices, fry potatoes, moving them around with a slotted spoon or spider, until golden, 1 1/2 to 2 minutes, making sure oil returns to 360-380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with Fennel Spice Rub. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.

Fennel Spice Rub
2 tsp fennel seeds, toasted and ground
1/2 tsp fennel pollen (optional)
1/2 tsp coriander, toasted and ground
1 tsp kosher salt
1/2 tsp black peppercorns

Toast fennel and coriander seeds in a dry, heavy bottomed pan over medium heat.  Grind seeds and peppercorns in a spice grinder or mortar & pestle to a fine powder.  Add salt and fennel pollen and stir to combine.

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Quick. It’s not too late. In fact, don’t rush – you still have time – this recipe is fast and easy.

I am having such a hard time believing that 4th of July is this weekend already. Excuse me one moment – MY BABY GIRL IS GOING TO BE HERE SO SOON! WAHHOOOEEE!! Okay thanks.

With only three days until the day packed with picnics and *boom* *boom*s is here there is still have time to make these incredible quick pickled red onions. If burgers are on the menu then really I see no choice but to make these. They add the perfect, crunch, tang and snap to your grilled burger. They add an instant “tres chic” quality that will make party goers think you are just the bees knees.

If burgers aren’t your thing these onions are great in potato salad, on sandwiches, hot dogs, green salad or just eaten with a fork. If your pregnant you may even like them with ice cream – non for me though thanks.

I have made these onions several times and each time I double the recipe. They last for weeks – so they say – ours haven’t seen the inside of a fridge for more than a few days.

Feel free to play around with the spices. Speaking of spices, you can find most of them in the ethnic aisle at your local supermarket. Instead of paying upwards of $10.00 for a jar of cloves get a bag of them in the Mexican aisle for a fraction of the cost. That handy tip is brought to you by my savvy shopper husband. Thanks dear!

Quick Pickled Red Onions

adapted from David Lebovitz

3/4 cup white vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 bay leaf

5 allspice berries

5 whole cloves

1/4 teaspoon fennel seeds

1/4 teaspoon coriander

a small, dried chile pepper

1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months but they are good to go the day they are made.

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I recently found myself in a bit of a produce dilemma. A fridge full of beets and a family that thinks “they taste like dirt”. Being Dutch I am not able to let anything go to waste. Another solution was in order.

I began my search for a beet recipe that might entice my otherwise resistant family. The search came to an instant hault when I saw a photo of beet hummus. The magenta hue instantly caught my eye and my heart. I was sold. I know you aren’t supposed to judge on appearance but I did and I am not ashamed. What was found inside this stunning color was just as enticing as its outward beauty.

A creamy spread with tang, sweetness and a touch of heat from the raw garlic. I smothered my pieces of juicy roast chicken in it. I slathered it on my homemade pizza bianca (pizza crust simply baked with olive oil and salt). And I dunked a spoon right into the bowl when all my dipping devices were gone.

While my husband still labeled the flavor as “earthy” – and I don’t think he was saying this in a very good way – it was the most beets I’ve seen him consume in a long time. That’s all the reassurance I needed.

Beet Hummus

3 medium beets, cleaned, roasted, peeled then cut into chunks (stick whole beets in oven at 375* then roast until a knife inserts easily)

2 Tbsp tahini (sesame seed paste)

1/4 cup lemon juice

1 clove garlic, chopped

1/4 cup olive oil

salt to taste

Process all ingredients in a food processor. Blend until smooth. Tasted and adjust seasoning. Serve with a hefty drizzle of olive oil.

As if this hummus wasn’t enough – I have more for you today. The kind people at ChicoBag recently sent me a sample of their new, “produce stand collection” and they want to send it to you too!

From their site: The ChicoBag™ Company is introducing the new Produce Stand Collection! The new collection offers three different bags, each constructed from a different fabric designed to optimize freshness. Each starter kit includes three bags that all serve a unique purpose when paired with the right produce. The Hemp-Cotton blend is perfect for leafy greens, grains and green beans. The rePETe™ Mesh is great for apples, oranges and potatoes. The rePETe™ will keep your squash, broccoli and carrots fresh. All bags stuff into an apple pouch when not in use, making them easy to carry and store. The apple pouch features an attached carabiner, truly making this produce bag set unforgettable.

This company is so wonderfully passionate about getting rid of single use plastic bags. We recently took the bags out for a test drive at the Farmer’s Market and as you can see they were well loved. Since then I’ve been keeping my produce in them while taking a chill in the fridge and guess what? My lettuce is still crisp and my vegetables look just as fresh as the day I purchased them – which was now several days ago.

In my desperate search for snack bags to take with us in the car I reached for these bags which did the job quite nicely. I love the simple design and ease. Since having them in the house I haven’t found the need to purchase plastic bags.

I try to use reusable bags whenever possible but I so often forget to bring them with me to the store. I don’t know how many times I’ve told myself that I just need to leave my collection of cloth bags in the car – I still forget. But the apple pouch that comes with the “produce stand collection” makes carrying these bags around so easy. My boys were fighting over who got to carry the apple. I’m sure they won’t let me forget to take these bags with us.

Okay so now to the part where you can win your own.

Win your own Produce Stand Collection by ChicoBag™!
ChicoBag™ is hosting a Produce Stand giveaway and will be selecting 10 winners to receive the new Produce Stand Collection. Contest ends June 4th 2010. Click here to enter to win!

Good luck!

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