Moroccan Turkey Couscous and Sweet Roasted Vegetables

The Scent of Orange BlossomsThe Scent of Orange Blossoms
I love Moroccan food. So much so that in a former life, I hosted an annual Moroccan dinner for 15 people and forced them to sit on the floor and eat with their hands. (That was back when I was hip and had a life. Now, I have 3 kids and a dog. No way would I get near my floor.) When most people think of Morocco they picture it in black and white with Bogart on a foggy runway. For me, when I think of Morocco, I think of cinnamon, honey, almonds and braised meats that melt in your mouth. Moroccan food is a tasty blend of North African tradition and French technique with a dash of Sephardic flavors thrown in and it’s just so good.

I have gathered a number of Moroccan cookbooks over the years but one of my favorites, especially this season, is a collection of Sephardic recipes from Kitty Morse called The Scent of Orange Blossoms. (Kitty is fabulous. I have taken a number of her cooking classes, and her easy preserved lemon recipe is hands down the best one out there. I use it every year for my Meyer Lemons. In this video she teaches how to make them.) The recipes are traditional and the flavors are outstanding as well as being very appropriate for the Rosh Hashanah and Yom Kippur season, whether you are celebrating or not. Really, you don’t need a special occasion. I have listed a couple of my personal favorites from the book below. (Seriously, try the roasted vegetables. Oh. My. Lord.) Enjoy! and Happy Fall!
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Thick Pork Chops with Spiced Apples and Raisins

Pork ChopOver the weekend I went to my former residence, now owned by my brother-in-law, to raid the apple tree. Each year it seems this tree produces more and more apples and it’s basically impossible to do something with all of them. My brother in law will eat what he can but he’s single. He’s not going to be home on the weekends canning. He has other pursuits.

So I arrived armed with three bushel baskets and with the intention of picking the apples and making both applesauce and apple chutney. Applesauce is, frankly, the easiest thing in the world to make and it has so many uses. My kids will eat it right out of the jar with a spoon. (Or, in a lesser moment, their fingers. I’m so proud.) And it’s great with yogurt or mixed into pancake batter. I make the chutney because there is nothing like a grilled panini or open faced sandwich with some arugula, a thick slice of ham, some Irish Dubliner and a dollop of tangy apple chutney on good french bread. Add some butternut squash soup to that and you have yourself one perfect and colorful Fall lunch or dinner.

Needless to say, I now find myself with more apples than I know what to do with so I am trying to use apples as much as I can which means I have been cooking more pork lately. For me there is no better flavor match up than apples and pork. One of my favorite recipes is from Tyler Florence and is listed below. The pork chops are definitely tasty (brining is a must!) and a pork roast will work well too but the main reason I make it is because of the warm compote. The pork is just the vessel for the apples and raisins.

Then again, you could just skip the pork altogether and use a spoon… or your fingers. Read more…