Tag Archives: Moroccan

Vegetarian Eggplant, Apple and Onion Casserole with Ras al Hanout

Casserole.  A word redolent of the ’50s and ’60s with maybe a glimpse into the ’70s. Dated.  Casseroles are dated.  Just like wood-stained kitchen cabinetry, and appliances that aren’t stainless steel.  (As in my kitchen!) Proud to own a “dated” … Continue reading

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Moroccan Mechoui (Slow Roasted Bone-In Lamb Leg)

And today I’m posting the Moroccan Leg of Lamb recipe promised last Friday.  It turned out very well.  I had a pot luck supper here, for five (one person had to bail at the last minute, so we were four).  … Continue reading

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Ras al Hanout Moroccan Seasoning

This weekend, I am making a Moroccan leg of lamb for a pot-luck gathering here, with a low and slow braise.  It’s a Mediterranean theme pot-luck. In advance, I’m making the Ras al Hanout seasoning I wish to use for … Continue reading

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Dining Out: The Lazy Goat, Greenville, S.C.

Yes, the next five posts (at the very least) will be actual recipes, but here’s one final Dining Out for now, written up early last night after the excellent meal, before the election unfolded, and with the photos jammed into … Continue reading

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Moroccan Boneless Goat Leg Roast

There was an attractively nice looking piece of goat leg sitting in my freezer, looking up at me and begging for attention. So, at any rate, I thawed it out overnight, and scratched my noodle for a good recipe.  Since … Continue reading

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Moroccan Lamb Shanks

This is a recipe adapted from the cookbook, Staffmeals from Chanterelle, by David Waltuck, owner of Chanterelle (a restaurant in New York City I’ve never dined at, but the comments on Amazon enticed me to try the book).  A quick … Continue reading

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