Wow, spaetzle is so easy to make. Where can I get a spaetzle macher? Skipper? Oh yeah, you don't read heckasac, do you? I over nutmegged this because I didn't measure but I kinda likes it. The finished dish was too ugly to show here but it involved onions and sausage. More cooking crap after the jump. Finches tonight at the Javalounge!
I was lucky enough to be able to check out the revised Paula Wolfert Foods of Morocco at the UC Davis library. Basically if no one requests it I can keep it forever. I got some saffron as a Christmas present, so here is some saffron water I made. Nothing shows my terrible photography skills as much as this picture. This looked so beautiful but here it looks like stomach contents.
Here are some preserved Meyer lemons in oil that I made two years ago! I was a little worried I'd kill us if I used them but I'm still alive! I did not confide my fears to smiller. Close call.
So to make this dish, you sautee some chicken legs and thighs in some olive oil, skin down, for a few minutes. Then, you take them out and sautee onions and garlic for a few, then you add a little water, the preserved lemons, the saffron water, some ginger and some aniseseed. I used fennel seed. Then boil. Then add the chicken on top and put a lid on it and gently simmer for 25 minutes. Preheat oven to 325.
Then add a bunch of fennel and green olives and kinda mix it around in the sauce without disturbing the chicken too much. Keep covered and it goes into the oven for 30 minutes. If you use an extremely heavy cast iron you may burn yourself, like I did.
I got this wine at 58 degrees. I think it goes extremely well with Moroccan food.
Moroccan salads take a little getting used too. For one thing, it appears that not all of the dressings include oil. This one has orange juice, orange water, sugar, lemon and cinnamon. I was supposed to use Ceylon cinnamon but I don't have it. It was good but the orange water is somehow soapy without tasting like soap at all.
Maybe if you use more expensive orange water it helps?
Either way, it was interesting to dress a salad without oil. I may try it again.
Wolfert has a good tip to briefly broil the chicken at the end to crips up the skin.
This looks ugly, too but the chicken was very tender and flavorful. I served it over quinoa.
13 comments:
I got that book for xmas from the boss. It is gorgeous! As somebody who's had and cooked with the first edition since the early 90's - the new edition is way more inspiring. your chicken looks yums. We need to buy big tagines.
I've been putting harrisa in everything.
ella
Did you make it yourself? The one time I made it myself it tasted like not much, but of course I used stupid substitutions out of shopping laziness.
What are you talking about? Heckasac works into my internet reading rounds.
I can't think of any place in town that would have a spätzle maker in store because it's such a specialty gadget. I did see one about a year ago in a Bay Area Target, which made me go, "Whaaa...?" I just checked though and it's an online only purchase.
I haven't seen them at either East Bay or Yaffee either.
-skpr
for some reason I thought you didn't. hard to find item, eh?
why won't the Halloween blog let me comment? You are missing a lot of good comments.
Skipper took the bait!
-miller
Remember that time that Skipper just used a collander to make the spaetzle? That was baddass. and it worked just fine. Who needs a special gadget!
I didn't make my harrisa, I bought a good Moroccan one. I also got a Tunisan one, which is totally different. I guess a wide spectrum of things can fall under that name.
ella
I used the colander too. I guess it's ok. Isn't real spaetzle a little bigger, though?
There's a weird thing with the blog, I think it's that you haven't scrolled down far enough to see the captcha and there are two scroll bars.
gbomb
amanda posted a bunch to best summer ever (including four eyes pics) and now the can't comment disease has spread to her blog. how will I make my opinion known on the internet? I wrote a comment about Robert Gordon and it just disappeared.
phew, at least I can still comment on my own damn blog. the world hasn't gone totally topsy turvy
I'm starting to see "ugly delicious" as some kind of slang. "This Crunch Wrap is ugly delicious!"
-miller
It is about time for an update to "the Michael Jackson meaning of Bad".
-ninja
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