December 31st, 2009 | Uncategorized
By seomul Evans
Moroccan cuisine is among the most widely enjoyed and acclaimed gastronomical traditions in the world. It is incredibly diverse and rich and this has given it immense international dimension. Moroccan cuisine combines some of best influences of many cuisines such as Arabic, Moorish, Berber, Amazigh and European. Today, I would like to talk about what is traditional Moroccan cuisine and some of the meals, breads and cakes that are very popular with the locals and tourists alike
What is the traditional Moroccan Cuisine famous for?
Moroccan cuisine is particularly popular because of its use of the locally found ingredients. For instance, the cooking oils come from natural resources so all dishes are either made with the use of olive oil or argan oil both native to the country and barely found in any other parts of the world. Apart from this; the cuisine relies heavily on the locally grown spices to impart exotic flavors and aromas to the dishes such as turmeric, cumin, paprika saffron, ginger, pepper, white pepper and cinnamon; these are an integral part of the Moroccan gastronomical experience.
The plants and the natural herbs used in the various preparations are also selected from the local varieties such as garlic, parsley, onion, basil, marjoram, coriander, mint, za”atar and verbana and these are not only used to add flavor to the food but also in tea and as garnish
The different types of meats used in Moroccan cuisine are beef, goat meat, and poultry. But given the geographic location of the country, with the Mediterranean Sea to its North, fish is also an important part of Moroccan cuisine. With so many ingredients, Moroccans have the opportunity to concoct some of the most fascinating and fulfilling dishes in the world. The flavors, aromas and the richness of Moroccan cuisine is among the best found anywhere in the world.
Some Famous Moroccan Meals
When you are in Morocco there are so many different dishes to try from and they are all so different from each other that you could spend months without repeating a dish. The staple diet of the country is the famed couscous; this is by far the most popular of all traditional Moroccan dishes. It is a favorite home cooked meal for a Friday lunch and on the night of the achoura ( this is a month after aid al adha).
But couscous is not just one dish it is the basis of many different and diverse dishes. For instance, the fames couscous can be prepared to suit the tastes of the most discerning guest, from couscous with seven vegetables to the sugary couscous the varieties are simply fascinating and mouthwatering. Some other popular versions include couscous with Kourdass couscous or sefa. The traditional Moroccan tajin is another popular dish that can be prepared with an assortment of meats such as goat meat, beef, camel, chicken lamb and even with fish. And of course you could add a variety of vegetables to it as well. But that”s not all, like I said earlier Morocco is a veritable paradise for those looking for a gastronomical experience par excellence
Some of the other popular preparations of the region include the aromatic and exotically flavored skewers, the baddaz, pastilla, attaniya etc.
The different traditional Moroccan Breads
The cuisine is also famous for a variety of breads which are served with the various meats and sauces. However, the most popular bread is from tafarnout. This bread is still a hot favorite with both locals and the tourist because it is made traditionally wit the use of traditional clay ovens. The other traditional breads of Morocco include l/mlawi, l”batbot, l”harcha etc
The Cakes: And then there are the cakes and sweets which are simply out of this world like the very popular l” briouat made with a puffed pastry that is stuffed with almonds that are flavored with rose water. Then you also have the gazelle”s horn locally known as kaab el ghouzal which is prepared with a puff pastry and almonds. The other famous cakes include fekkas, i”ghroueyba, el bahlawa etc. The primary ingredients used in the preparation of sweets are nuts almonds, honey, sesame and orange blossom water.
About The Author
Seomul Evans is a senior SEO Services expert with The Moroccan Bazaar a Dallas Moroccan Furniture Retailer offering free Moroccan Cooking Recipes.
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December 31st, 2009 | Uncategorized
By seomul Evans
Morocco is a friendly and colorful country that lies in the Northwestern corner of Africa with the Mediterranean to its north. The culture and culinary art of the country is impeccably diverse with influences from the Middle East, Africa and Mediterranean. The people Morocco cannot think of cooking without spices, they are not only a vital part of the cuisine but also of the Moroccan way of life. Varied spices like coriander, cumin, saffron, turmeric, cloves, cinnamon, mint etc are used to create the most enticing flavors and bring out an impressive taste in most vegetables and meats.
Moroccan dishes are famous for their varied textures and their richness. The exotic dishes are a direct indication of Morocco”s colorful background and multi cultural society. However, because the country still flaunts an air of mystery most people shy away from the prospect of trying out the seemingly complicated genre of food.
The Humble Beginnings:
The foundation of Moroccan cuisine was laid over two thousand years ago by the Nomads known as Berbers who were the first people to step into the country. These immigrants used their culinary knowledge to prepare dishes from local ingredients like figs, olives and dates with meat and poultry. Eventually more flavors merged with this traditional way of cooking as traders and conquerors entered the country. However, the Arabic influence remains the most considerable when it comes to Moroccan cuisine. The Arabs brought along with them new types of food made fro various rains and breads. They were also the first to introduce spices and seasoning to the region. The Moroccans were the first to experiment with sweet and sour tastes blended together.
Eventually the Spanish influences also trickled in when the Moors came from Andalusia. Unlike the other countries in the Middle East and Africa, Morocco is almost self-sufficient and produces all the food required to feed the inhabitants. So now that you know the secret of Moroccan cuisine, let”s try out a recipe.
The Vegetable Moroccan Chicken Curry with Onions, Spinach and Peas
* 1 Chicken Breast large, cut it into cubes
* 1 packet of Kashi Moroccan Curry Mix or you could also use 8-9 oz. of cooked “7-grains Kashi,” Couscous or Rice with coconut shavings and ginger.
* 1/2 of an Onion, diced, take a large onion
* Minced Garlic 1 tbsp or you could add more or less as you prefer
* 1 Bag of Fresh Baby Spinach
* 1 Cup Frozen Peas
* 1-1 1/2 Cups Chicken Broth
* 1 Cup Sour Cream or you could use yoghurt
* 2 Tbls. Curry Powder
* 1-2 tsp. Cayenne Pepper
* 1 Tbls. Turmeric
* 1/2 tsp Cumin, powdered
* 1/2 tsp. Cardamom
* 1/2 tsp. Coriander
* 1-2 tsp. Celtic Sea Salt
* 2 Tbls. of Sesame Oil
* Handful of chopped Dry Currents use figs and raisins
* Cilantro, Parsley or Mint for garnishing
Preparation:
Start with the garlic and onion, saute them in the sesame oil; use a large pan or wok for the purpose because you want all the ingredients to fit in. Once the onion and garlic are cooked, add the chicken breast pieces and cook the meat for about 3 minutes.
Turn down the heat to a medium and ad the Kashi Mixture and the chicken broth, now layer the dish with peas and spinach.
Gently fold in the sour cream or yoghurt and then add the spices including cayenne, cardamom, cumin, turmeric, coriander, curry and sea salt. Now add the chopped currents that include the figs and the raisins. Mix the ingredients gently preferably with a wooden spoon which works very well. Cook the curry on low heat for about ten minutes and don”t forget to stir periodically or you may burn it.
Garnish with chopped Cilantro mint or parsley and serve hot with flat bread like Pita or any others. If you want to make an authentic drink to wash it all down, go for sweetened mint tea. This recipe easily serves 2 to 3 people but you could always double it if you have more people coming in.
About The Author
Seomul Evans is a senior SEO Services expert with The Moroccan Bazaar a Dallas Moroccan Decor Retailer offering free Moroccan Cuisine Recipes.
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December 29th, 2009 | Uncategorized
By David Urmann
Slow cooker or crock pot is an appliance used for cooking meals in low temperature. There are lots of slow cooker recipes that can be done by moms at home or chefs in restaurants. The most common and favorite recipe that everybody loves is the roast beef. It can be cooked in an oven but putting it in a slow cooker will bring out a more flavorful taste.
There are other slow cooker recipes that anyone can try. They are available everywhere. Even a chicken stew recipe can already be done in slow cooker. It is very easy to do and requires only a few ingredients. The result is a mouthwatering and healthy dish. The whole family will surely enjoy the meal.
The main ingredient is a skinless and boneless chicken meat. The breast part is the best to stew. Red potatoes are also needed to add flavors. You could add up your favorite seasonings. Spice it up a bit if the guests like it a little hot.
First, heat the oil in a skillet in medium high heat. Saute garlic and chicken until it turns light brown. Add the chicken. After that, put the remaining ingredients, like water, potatoes, apple and other seasonings, in the slow cooker. Mix all the ingredients together for the flavors to blend well. Remember to use the low setting temperature only. This recipe is simmered in 6 to 8 hours.
Another recommended recipe is corned beef. It tastes better than the commercial variety you see in cans. Beef is normally tenderized in pressure cookers, but try it with a slow cooker this time and taste the big difference.
The procedure will take more than 24 hours but the taste is well worth the time you put in to do it. It will take from 7 to 8 days to be able to complete your own homemade version. But despite the waiting these long, you and your family will surely be satisfied of the taste of your homemade corned beef.
There are many ways to cook it but here is one common procedure used. The main ingredients are the fresh beef brisket and corned beef. You could improvise and alter to your liking. Some will add potatoes and tomatoes also. Others will be heavy on pepper while some would prefer it mild only.
It is better to start doing your homemade corned beef early in the morning so that it can be served dinner time on your weekends. Mix together water, mustard, salt, sugar, spices and garlic. Put it in a stock pot over high heat. Bring it to a boil then let it cool. Trim the corned beef after wards then pour the mixture or broth. Transfer the mixture to a large bowl making sure the beef is submerged fully.
Add water if necessary to fully immerse the beef. Cover it well then put in the refrigerator for a few days. Turn the beef and stir the solution once in a while to make sure the beef absorbs the flavors.
Leave it for about three days. Afterwards, place the beef in slow burner and mix the remaining ingredients except the vegetables. Cook for 2.5 to 3 hours. Next, add the vegetables. Medium heat can cook the vegetable for at most 3 hours. The result is a very tender and flavorful beef that is simply incomparable to the commercial variety.
About The Author
For more information on Slower Cooker Corned beef Recipe and Slow Cooker Accessories please visit our website.
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December 29th, 2009 | Uncategorized
By David Urmann
Kitchen utensils are essential items that help us in our cooking needs. Most of these are made of metals, plastic and even wood. It has a wide range of household functions from food preparation, to cooking and eating. Understanding your personal needs in the kitchen will help you get through with the long food preparation and cooking. Kitchen utensils are a must-have to make lives stress-free
The top ten kitchen utensils are considered the very basic that each kitchen must at least have. It makes our cooking a lot easier. It is further discussed here.
A paring knife is a miniature Chefs knife with plain edge blades. It is only 7 inches long with blades of 2 1/2 to 4 inches wide. This knife is used for peeling and deveining shrimps. It can also be used to for cutting or slicing small garnishes from vegetable to bread. The knifes handle gives an extra control on both tip and edge of the blade.
A carving knife is large type of knife with a straight edge. It is 8 to 15 inches long with thinner blades. It enables the cutting of meats from hams and roasts. A good quality carving knife costs $100 for a forged steel blade and high carbon materials.
A vegetable peeler is designed to peel off vegetables skins as well as fruit skins. It is made up of metal blades attached to a metal, wooden or plastic handle. This peeler comes in three varieties such as the Lancashire design, Y-peeler or speed peeler and the Dalson Classic Aussie Peele (rotating blades).
A whisk is used in food preparation. It is commonly known as a balloon whisk. It blends the ingredients all together. Whisks are commonly used to beat eggs and to whip creams. Most whisks are made up of metal and some are made of plastics for nonstick cookware. It is consists of a wire loops with narrow handle.
Measuring Spoons are used to measure an exact amount of wet or dry ingredients. It can be made of plastic and metals that comes in different sizes of small teaspoons and tablespoons.
A spatula is also known as a turner or flipper. It has a long handle with a wide flat edge. This utensil is used for lifting fried foods as well as mixing or tossing foods. It comes in many varieties, from plastic to silicon made products.
A grater is a tool used in grating foods into fine pieces like cheese, garlic, nutmeg and onions. It can also be used to grate coconuts and potatoes. Graters can be made up of plastic and metal with four sides grating options.
Spoons come in three varieties, a mixing spoon, slotted spoon and ladle. A mixing spoon is a small curved blade used in preparing or serving foods. A slotted spoon is good for draining vegetables because it has holes or small openings to let the liquid pass through. A ladle is a long spoon with a deep curve for serving liquids like soups and sauces.
A can opener is a device used in cutting or opening metal cans. The cutting wheel design of the can opener was created by William Lyman in 1870.
Kitchen Scissors are a cutting instrument also called as shears. It consists of two cutting blades with handles. Other kitchen scissors has a nut cracker on the middle part of the two handles.
Other important kitchen utensils are tongs, corkscrews and meat forks. Kitchen jobs would be a lot easier with these utensils. Good quality materials of kitchen utensils would mean a convenient and sturdy tool that will last a lifetime.
About The Author
For more information on Quick Dinner Recipes and Quick Meals-Salads and Sandwiches please visit our website.
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December 26th, 2009 | Uncategorized
By John Schnieder
While there are many things that can trigger an enjoyable experience with your sense of taste, few things can create an explosion of incredible delight for your taste buds like a great barbecue sauce. The blending of flavors from sweetness to tangy, sour to spicy hot, and every possible combination in between will always heighten that sense of taste. With thousands of combinations of flavors in grilling sauces, you will always be kept guessing as well as to what will be coming next. Then add the element of using the same sauce but on different cuts of meats to create an unlimited number of potential taste sensations.
Sweet and sour barbecue sauces are one of many that will blow your taste buds away. The mix of flavors along with a great cut of meat will leave you screaming for more, and wanting to try something new as well. Smoky flavors always bring out a higher taste sensation as well, and may have you needing to try more also.
As the world of science has stated that you have four principle taste possibilities on your tongue, sweet, sour, bitter, and salty, it is hard to imagine that you can find an infinite number of combinations with your barbecue sauce to keep you always finding something new. It is truly a miracle that new sauces are still exactly that, new. There seems to be no repeating of flavors even amongst those sauces that are of the same grouping.
Why one hickory smoke sauce does not taste like another is because each and every sauce has slightly different recipes and ingredients. Some might have a little more brown sugar, or more onion, while others have coriander or cayenne pepper to claim as their secret ingredient. The possibilities are endless, and it is a delight to have the ability to never get bored with your grilling potential.
Eventually you would think that you will run out of potential new flavors of barbecue sauce, but I doubt you will. New brands and styles are being added daily, and unless you are grilling three times a day, seven days a week, every day of your life, you have little chance of catching up to the market of sauces. So, enjoy what you have in this little miracle of the condiment world, and keep your taste buds happy with an endless barrage of great flavors.
About The Author
The Sauce Works is a company in northern California that has created a reputation for having the best Barbecue Sauce in the world. Have you ever wondered what makes a good barbecue sauce? Well we have, and we went to work to make the worlds best barbecue sauce. You just simply have to give it a try. To order yours go to www.TheSauceWorks.com and enjoy.
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December 26th, 2009 | Uncategorized
By John Schnieder
From the old time basic sauces of the past to thousands of new creations with so many different ingredients that you cannot imagine them all, the evolution of barbecue sauce has become a huge industry. Personal preferences will always lend to whatever tickles your fancy, and if you are looking for something new, there is always something brand spanking new on the market every day. From fruity sauces to those that burn your mouth with peppers, spice variations that are intriguing to insane, and broad spectrum sauces to specialty ones, there is something for everyone in the modern world of grilling sauces.
Some people want the traditional sauces. Hickory smoke or mesquite barbecue sauces are still very popular, as are most of the basic Kansas City varieties of the tomato sauce model. Brown sugar or honey type sauces are also very traditional sauces along with a simple hotter variety usually created with Cayenne pepper. You know when you purchase these sauces that they will not surprise you, and, that consistency is what some grill masters are looking for. They will find the brand or type of sauce they like and get good results with, and never buy anything else.
Other people, on the other hand, are more amateur about their grilling. They want to try something wild and new every time they fire up their grills. To these folks, having a thousand different barbecue sauce selections to choose from is a dream. They will use a hickory smoke sauce today, and then change up and try the latest mango based sauce tomorrow. They have little loyalty to start with, but will eventually have a short list of their favorites while still trying new sauces as they appear on the market.
Whichever group you fit into, or maybe you are somewhere in between, there will always be a barbecue sauce for you. Traditional ones that have remained with the same recipe for generations to the ones created by a new grilling expert today are always at your disposal. Keep in mind that experimentation is always fun, but consistency and quality are great attributes as well. Sometimes you have to sacrifice one for the other, at least to some degree, so always test out any new grilling sauce you get before serving it up to your guests or you may wind up with fewer and fewer friends.
About The Author
The Sauce Works is a company in northern California that has created a reputation for having the best Barbecue Sauce in the world. Have you ever wondered what makes a good barbecue sauce? Well we have, and we went to work to make the worlds best barbecue sauce. You just simply have to give it a try. To order yours go to www.TheSauceWorks.com and enjoy.
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December 24th, 2009 | Uncategorized
By Dobbs Franks
There are several misconceptions and misunderstandings about brandy. Not everyone is aware that armagnac, cognac and calvados are all brandies.
The names are associated with the locations in France from which they come.
Most people will defend to the death their preference for one of these three. Those who have yet to experience the excitement of the differences among them will all too often feel that they are comparable.
Nothing could be further from the truth. These three brandies vary enormously. One would expect certain things to be contributors to these differences. First there is the soil type. Then the climate and kind of grapes will also make a big difference. In addition to these obvious factors they also differ in distilling procedures and aging methods.
As someone once pointed out to me when an acquaintance of ours said that there really was no difference between armagnac and cognac – there is as much difference as between Bordeaux and Burgundy or if you prefer the Italian fine reds between Barolo and Brunello.
Maybe we should talk about locations of these brandies. Armagnac is the southernmost of the three. It is 150 miles south of Cognac and about 100 miles east of the Atlantic Ocean. It is in the southwest corner of France. Its 15,000 hectares form the center of the area known as Gascony.
With Cognac on the west coast of France 150 miles north of Armagnac you get an entirely different feeling and certainly the cognac is vastly different from armagnac. Calvados is still on the west side of France but in the north.
An interesting fact which few people recognize is that armagnac was France”s first brandy. Because of its concentrated, complex aromas and tremendous length, it still remains first in the hearts of true connoisseurs.
It is accepted that cognac is armagnac”s closest relative, but the differences are quite strong and unique.
As you can see from the slanted ways in which I write about brandies, I feel that armagnac is very much the most wonderful brandy. I hope that, if you haven”t, you will try armagnac with an open mind and understand why I feel it is truly the most beautiful eau de vie in the world.
Maybe if we look at Gascony and its cuisine it will be easier to understand the wonders of armagnac.
Ducks and geese are the backbones of Gascon cuisine. Nothing is wasted: from these plump birds comes the foie gras (fattened liver), magret de canard (duck breast), confit (quarters preserved in their own fat), grease (often used in place of oil), kidneys to be flambeed with armagnac, liver to be spread on toast, and the carcass which is often grilled over hot coals.
Southwestern French specialities include: truffles, cepes, foie gras, becasse (woodcock), salmis de palombes, the “chabrot” after the garbure (soup with cabbage, duck and beans), and the apple tart or croustade.
Many people consider Gascony to be the most important gastronomic region of France. It certainly has produced some famous chefs like Andre Daguin and Alain Dutournier.
All of that to one side however, do try at least a dozen different armagnacs with your after dinner cigar or whatever you have with your brandy and then tell me that there is another brandy that is worthy of being drunk.
If you do decide that you prefer cognac and/or calvados, please send your excess armagnac to me.
Enjoy your armagnac in moderation, but do enjoy it and smile as you consume it.
About The Author
For a free special report and access to useful information go browse these two websites of Dobbs Franks WebCashStore and 24HourWebCash
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December 24th, 2009 | Uncategorized
By Robert Mcdonough
Times have changed when it comes to coffee makers. There are so many different styles to choose from. Before we only had the standard coffee maker in which you had to brew a whole pot for just one cup of coffee. This makes for a lot of waste and if you let it sit long enough, some very burnt and not so tasty coffee. This is no longer the case. There are now coffee pots that produce just one fresh cup each time. This is known as the single serving coffee maker and it produces the freshest cup of coffee you can ask for.
There are two different types of single serving coffee makers. The first kind is just like your standard coffee pot except instead of making a full pot of coffee it just makes one cup. You can still use your favorite brand of coffee and normal filters and it works the same way as a regular coffee pot. This is the kind most people choose because it”s what their used to.
The second type of single serving coffee maker is a pod type of coffee pot. This is a system in which the coffee comes in a little pod that you just put into the machine and it brews the coffee for you. After it is finished you have a fresh cup of coffee and you simply throw the used pod away.
The pod type of coffee maker does have it”s disadvantages. You can no longer buy your favorite brand of coffee. You have to use the pods that the manufacturers use to go with that pot and this can be a little more pricy. However, this does give you the freshest coffee possible in a short amount of time. You no longer have to worry about having big bags of coffee open and going stale. You will have fresh ground coffee for each and every cup.
It really doesn”t matter which type of single serving coffee maker you go with. It is your decision to go along with your needs. You have to keep in mind how the coffee pot you choose is going to benefit you in the long run and how it will effect your budget. Once you have these things figured out I”m sure you will be able to find the perfect single serving coffee maker for your needs.
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Find a great single serving coffee maker here.
Find great single cup coffee makers here.
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December 23rd, 2009 | Uncategorized
By Robert Mcdonough
According to research, 52 perfect of Americans drink coffee. Everyone differs in the taste of their coffee. There are many different types and ways to make it. Luckily for us there are many different styles of coffee makers on the market. People can choose their own machine that fits what they like. Here are some of the many different types of coffee makers available.
Automatic Drip Coffee Maker
These are the most popular coffee makers. They are in just about every household in America. They are the easiest to use and one of the cheapest kind to buy. They are all pretty much alike. You have a filter basket where the filter goes, in which you fill with coffee. There is a water reservoir in the back where you fill the amount of water you want. This is based on how many cups of coffee you would like. The water is poured over the grounds and then it flows into the pot. The coffee is kept warm by the burner under the pot.
French Press Coffee Maker
These are also known as press pots or plunger pots. In order to use this you have to measure the coffee grounds into the pot and add boiling water. You then put the plunger in and it”s not pushed until the coffee has steeped some. After that the coffee is ready. You have to serve the coffee right away with this type of coffee maker because there is no burner to keep the coffee hot.
Percolator Coffee Maker
These are available in two different styles. Electric and stove top. The newest models are electric and can be programmed. They can make anywhere from one cup of coffee to twelve.
Automatic Espresso Coffee Maker
These can be purchased in different types including semi-automatic, fully automatic and super automatic. The semi-automatic brews the coffee and fill the cup then ejects the grounds. Fully automatic models grind the coffee also. Super models offer many other features including a water filtration system.
There are many other kinds of different styles of coffee makers other than what was named above, t was just a few. As Coffee becomes more and more popular you will probably come to find that there will be newer models of every type coming out on the market that will make coffee even better and in more convenient ways.
About The Author
Find different types of personal coffee maker online.
If you arelooking for a single serving coffee maker visit this site.
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