I quickly went back to look at past menus for inspiration. I knew that although I was repeating a menu, the results would be very different. As a chef, and someone who has no formal training, every time I make a dish, it's never the same dish twice: it's sometimes better, sometimes the same, but always fun to make. As many of you know, I don't like following structured recipes, and I always add new, unexpected ingredients---I'm like a mad scientist in her lab!
Ten people immediately signed up for this dinner. The group was interesting, with a touch of international flair. We had a couple, newly arriving in Albany, originally from Uruguay, and recently from Marseilles, France. They were delightful and I was excited to meet them.
There was also Wayne, originally from Kenya, whom my husband fell in love with immediately, and a group of four friends whom I haven't caught up with in a while: Monica, Kim, Lisa P. and two of her friend, and Andrea.
I love it when an eclectic group comes to the table to enjoy a good meal and share lively stories. It was a lovely evening.
The menu was Moroccan-inspired. Here is what was served.
Appetizer:
zitoun bil hamedwarm olives with lemon and herbs
zitoun bil hamedwarm olives with lemon and herbs
Salad:
burtuqal salatha
organic baby spinach topped with fresh and dried fruit, served with an orange blossom dressing
burtuqal salatha
organic baby spinach topped with fresh and dried fruit, served with an orange blossom dressing
Main course:
kseksou bidawi
Moroccan seven veggie with quinoa, seasoned with turmeric, paprika, saffron, cinnamon, and coriander. Served with harissa (hot chili paste).
kseksou bidawi
Moroccan seven veggie with quinoa, seasoned with turmeric, paprika, saffron, cinnamon, and coriander. Served with harissa (hot chili paste).
Dessert: rozz bil hleebsweet rice pudding served with dried fruit pastries (figs, dates, and almonds rolled in filo).
