MENU
Moroccan-Spiced Pan-Seared Salmon (Lamb optional for anyone who does not eat salmlon LMK)
Tomato Salsa with Garlic and Cilantro
Green Shakshuka (Baked Eggs with Chard and Harissa)
North African Farro Salad with Greens, Radish, Pistachios, Feta and Fresh Herbs
Frozen Lemon-Meringue Bombe
About the Class
This is my new favorite menu. If you--like me--can’t get enough of those strong, fresh Eastern Med flavors, this may become your new favorite menu as well.
I created it for a small dinner party (how divine to be vaccinated and back to entertaining!!!) the other night and everyone loved everything. I’d been experimenting with Green Shakshuka and wanted to organize the meal around the wilted greens and baked egg concoction as shakshuka completely delicious and I’m proud of a newly-discovered the trick: to get the eggs to cook properly, pop the pan in a 375F oven instead of trying to get them to set on top of the stove. I can’t wait to try this method with all the other versions of Shakshuka I plan to try next. There are SO many varieties.
But I digress. Apologies. In any case, I wanted the rest of the meal to be North African as well. It turns out that bathing salmon fillets in a mixture of olive oil, Eastern spices, and garlic produces a deliciously succulent, bursting-with-taste baked or grilled fish with zero effort. The same marinade is great on lamb, so prevalent in North African. If anyone doesn’t eat salmon but wants to come to this class, please let me know and we can cook some marinated lamb as well.
Two more sides, a tangy tomato salsa and a fresh, bright farro salad--another mid-Eastern variant of something I make all the time and dramatically improved by the addition of pistachios, feta, radishes, and lots and lots of fresh herbs--are ideal accompaniments to the satisfying lushness of the fish, eggs and creamy greens.
Frozen Lemon Meringue Bombe is dessert and a cooling, refreshing finale to the spice-packed dinner. My only recipe ever to go viral, it really is the best. Lemon curd, whipped cream and large chunks of crispy-crunchy meringue folded together is food for the gods, infinitely better than the sum of its already perfect components.
I do hope to see many of you on June 23, before people go their separate ways for summer. The meal is great in itself and the recipes are wonderful for warmer weather. Even the shakshuka can be served at room temperature.
FYI: For the safety and comfort of all students, for now, the classes are only open to the fully vaccinated. Apologies but thank you in advance for understanding.