Phamily Cooking

This month’s cookbook club book was
The Food of Morrocco by Paula Wolfert. It was the perfect fall menu for a chilly night with Bastila of fes with chicken, Potato tagine with olives and harissa, Kefta Brochettes with harissa, Chicken with eggplant tomato jam, Orange and grated radish salad with orange flower water, Grated cucumber salad with orange flower water, Sesame studded tomato jam, Eggplant zaalouk, Butternut and tomato soup, Harcha (Middle Atlas Flatbread), Winter squash with caramelized, onions, almonds, and raisins, marak of cauliflower with tomatoes and olives, dessert couscous. Such a delight to be amongst such talented cooks!

And just like that, it feels like fall! We’ve had such a busy summer that we didn’t get around to posting many photos of what we’ve been making! We did however, enjoy many a meal with friends and family. Hope you all had a great bountiful summer! Stay tuned for more…

I was making black trumpet mushroom (my favorite wild mushroom) deviled eggs and my egg timer went off early. The eggs were undercooked so I had to improvise. Enter jammy deviled eggs with black trumpet mushrooms, sautéed in butter with garlic and shallots, mixed with mayo and Dijon, and topped with smoked paprika and Aleppo peppers. They were so good I’m always going to make them like this!

So fun being sous chef to my sister for my mom’s luncheon with her friends. I’ve known these lovely ladies since I was a kid 🥰