A taste of Morocco
A taste of Morocco
"You've come a elephant?" I asked, my eyes wide with astonishment pure photographs pasted on the black album pages.
Colorful images of a bazaar in North Africa, elephants and camels, tents in the Sahara desert and cooking over open fires are a few fascinating images that captured my imagination. This album depicting several years distant adventures belonged to the second wife of my father.
During part of my junior and senior years in high school, my father was married to Joyce, a jet setter, he met at a Windjammer Barefoot cruise.
Coming from the school during this time bracket, I sporadically mZlange be greeted by a rich, exciting and unusual flavors.
On these occasions, vivacious woman with red hair of my father would be in the kitchen with a crisp, perfectly coordinated apron tied around her tiny waist, easily moving to the rhythm of foreign words drifting from the stereo room as she stirred a pot perfumed or chopped ingredients on a butcher block near the sink.
"What are you cooking?" I would ask.
She responded with something that sounded foreign and exotic, like "Bisteeya. This is a very special Moroccan dish. I thought you and your father would enjoy."
"Can I help you?" I would ask, satisfied with the opportunity to learn to cook something interesting and unusual.
"Come see what I bought today," she said, shaking my hand and my new treasures she had collected that day in mind. That day, he was dZcor table, fashion and costume jewelery with a Moroccan flavor.
Joyce was the eponymous prototype for the "Shop till you drop" lifestyle. That she was a shopaholic would be an understatement. But she had the distinctive taste of an aficionado and always remember hip is at its charming daily escapades around the Chicago area. My dad was so enamored by her at first he did not seem to mind that she went on a shopping spree every day they were married.
Family life was full of bold view when my father and Joyce were in town. That night, we were here for a taste of Morocco.
A Moroccan dinner is great fun. But you do not have to go to an expensive shop and spend loads of money or take a stroll through the Kasbah to find your inspiration. Be creative! You just might be just what you already have. Scarves and other fashion accessories from your boudoir can do double duty as decor for this fun party theme.
How to organize a Moroccan dinner ~ Florida food writer, Kathi Dameron
The cuisine of Morocco is one of the most eclectic cuisines in the world. It relies on a mix of Middle Eastern, Mediterranean, African, Berber and Moroccan dishes.The Moorish inspired menu is that you can have a lot of fun to play with. Here are some ideas to get you started. But do not be afraid to start the game with your own creative interpretations. Your guests will love this party!
1. Use a coffee table and organize colorful cushions on the floor to sit. No colorful cushions? Just tie scarves or squares of fabric for pillows.
2. Dress the table with a festive brocade fabric or fashion scarves and colorful dishes. Make a rider fresh floral bouquet. Add small lamps. Cut with a few beads, tassels or vintage pin.
3. On a nearby table, set up a edible centerpiece, seafood can be plugged or fruit skewers on a pineapple or melon. Include an elegant collection plated foods you serve - hummus with pita-bread, goat cheese, spicy and exotic handbags pistachios, green pepper mixed with dried fruit and drizzled with raspberry champagne vinaigrette, couscous with vegetables grilled small corners bisteeya or lamb tagine, diamonds a bite almond and pear baklava honey roasted, nuts, coconut macaroons orange, fig bars raspberry streusel, fresh fruit - and do not forget not stir much the quintessential Moroccan drink mint tea. Place candles in the room.
4. Treat your guests with thick towels, color coordinated to cover their laps.
5. Perfume a silver pitcher of warm water with a drop or two of essential oil aromatic enjoyable. Give your guests the Moroccan custom to pour a little water on the fingers of each client to signal the beginning and end of the meal.
6. Listening to Moroccan music in the background.
7. Watch the movie "Casablanca" for more inspiration.
(C) 2007 Kathi Dameron Kathi Dameron and Associates
This "column entertained with Kathi" was published on May 10, 2007 in North Chronicle newspaper in Tallahassee, Florida.
(C) 2007 Kathi Dameron, Kathi Dameron and Associates
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For more recipes and stories that have appeared in the fun with Kathi column visit http://www.letsentertain.blogspot.com
Kathi Dameron is a food writer, professional culinary arts and a former caterer and event designer. She writes a regular food and entertaining column in the local newspaper owned by Gannett. She is shopping for a literary agent, press syndicate and publisher of books to help bring its publishing term dreams .......
