Moroccan Lamb Sausage with Golden Raisin Couscous

From the kitchen of One Perfect Bite...I thought I had escaped the annual curse, but I just can't beat back the wanderlust that overcomes me at this time of year. It's the kind of yearning that a day trip to the coast or mountains simply will not cure. So, I pull out the travel brochures and the unrequited wish lists from years past, and the Silver Fox and I spend hours charting the course for yet another adventure. Our destination this year will be North Africa and the Middle East, but the specific areas we'll be visiting are completely dependent on the political climate come next fall. In the meantime, I'll be delving into the cooking of the region, so the food we encounter won't come as a complete surprise to us. I've made the recipe I'm featuring tonight several times, and it has much to commend it. It is fast, easy and relatively inexpensive. Better still, I think you'll find the spicy lamb sausage, called Merguez, to be absolutely delicious. I found the recipe for the lamb patties in an old issue of Gourmet magazine, and I think you'll find it to be is straight forward and hard to spoil. I do, however, have one caution to share with you. It is easy to overcook the lamb and you don't want to do that. The time listed in the recipe below will give you medium rare lamb patties, but I aim for something pinker, so I cut the cooking time from 9 to 7 minutes. The raisin-couscous is a perfect foil for the spicy and juicy lamb and the entire meal can be on the table in about 30 minutes. If, like me, you tire of repetition and enjoy sampling food from other regions, I hope you'll give this recipe a try. You will not regret it. Most of you will be able to find harissa in large grocery stores, but should you have to make it, I have a recipe for you HERE. Here's how this simple flavor packed meal is made. Enjoy!

Merguez Lamb Patties with Golden Raisin Couscous...from the kitchen of One Perfect Bite courtesy of Andrea Albin and Gourmet magazine

Ingredients:
1-1/4 teaspoons fennel seeds
1-1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1-1/4 teaspoons ground cumin
1-1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1-1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon

Directions:
1) Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
2) Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
3) Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
4) While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste. Serve patties on couscous. Yield: 4 servings.








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Tomato Soup with Harissa and Cilantro Cream

From the kitchen of One Perfect Bite...I thought that those of you who have to deal with the remnants of this weekend's record snowfall, might like a recipe for a hot and steaming soup that's guaranteed to warm the cockles of your heart. This soup is Moroccan and it's best described as a light tomato broth that's given a huge flavor boost with the addition of harissa, a North African chili paste. Harissa is not for the faint of heart. The amount used in this recipe causes a pleasant warmth at the back of the throat, but over-zealous use of the paste can take your taste buds out for a week. I use a commercial variety, but if you'd like to make your own, a nice recipe for it can be found here. While I use harissa with some regularity, I've only just discovered this soup, and had it not been for a photo I saw on, My Life in the Charente, a blog written by my cyber-friend Diane, I might never have known of its existence. That would have been a shame because this  light and versatile soup is really delicious. Served in small bowls, it is a perfect way to start a fancy dinner. When poured, instead, into mugs, you'll have a great game day sipper. I love the soup, and served with or without the cream topper, I think you'll find it to be a marvelous addition to your recipe collection. I found the recipe for this soup on the Muslim Aid site.  Here's how they suggest the soup be made.

Tomato Soup with Harissa and Cilantro Cream...from the kitchen of One Perfect Bite courtesy of Muslim Aid Society

Ingredients:
6 tablespoons olive oil
1 pound yellow onions, about 2 cups chopped
4 cloves garlic, crushed
4 teaspoons ground cumin
2 teaspoons harissa
2 tablespoons tomato paste
2 (14.5-oz.) cans chopped plum tomatoes in tomato juice
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons granulated sugar
7 to 8 cups low-sodium chicken broth
Salt and pepper to taste
1 cup heavy cream
1/3 cup roughly chopped fresh cilantro + cilantro sprigs for garnish
Optional: naan bread

Directions:
1) Heat oil in a saucepan and cook onions gently for 5 minutes or until soft but not browned. Add garlic and cumin cook for 30 seconds then add harissa and tomato paste and cook for 1 minute longer. Add tomatoes, ginger, sugar and chicken broth. Season and bring to a boil, then reduce heat and gently simmer for 20 minutes longer. Allow mixture to cool a little. W
Working in batches, process soup in a blender until smooth. Alternatively, puree soup in pot with an immersion blender. Strain soup through a fine mesh sieve. Return soup to pan and bring to a boil. Adjust salt and pepper to taste. Keep warm.
2) Lightly whip cream and fold in cilantro. Season to taste with salt. To serve, spoon about 2 tablespoons cream on top of soup and garnish with cilantro sprigs. Yield: 8 servings.

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North African Spiced Carrots

From the kitchen of One Perfect Bite...We have a birthday to celebrate, but logistics make it really difficult to prepare a special meal for the Silver Fox to enjoy today. That, of course, means we'll be on the prowl searching for the best meal this island has to offer. While I'm not cooking, I do have a recipe that I want to share with you, and I think it is one that most of you will enjoy. I am not a vegetarian, but there are certain vegetables that I really like and can eat out of hand. One of them, a dish that dresses sugar snap peas with sesame oil, can be found here. Another is this fabulous concoction of spiced carrots. This is very similar to a vegetable dish that is served in Morocco, so it would pair perfectly with other dishes from North Africa. I, however, like it because it pairs so well with plain grilled meats or chicken. While the carrots can be served hot, I much prefer them at room temperature. That, of course, means this is a make-ahead dish and I think it is perfect for buffets or large family gatherings. There are no tricks to this preparation and the ingredients you need to make it can be found in any grocery store. If you are handy with a knife, the carrots can be table ready in 30 minutes. There is nothing here not to like and I hope at least a few of you will sample carrots prepared in this fashion. They are quite simply fantabulous. Here's the recipe.

North African Spiced Carrots...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Directions:
1) Quarter carrots lengthwise, then cut into 2-1/2 inch pieces.
2) Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes. Yield: 6 servings.

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