Thursday, March 26, 2009

Moroccan Feastival

The other night I made a Moroccan feast.  

A friend was leaving for a trip to Morocco so I wanted to send her off right.  

We were eating traditionally, communally, off platters with our hands.  

I started off with hot towels served table side, and then broke off six courses of glory - three salads - a garlicky cucumber tomato salad, a warm sauteed eggplant in a thick red tomato sauce, and a chilled marinated carrot and parsley salad- all were served with a big basket of torn warm bread for scooping.  Then came lemon chicken served whole.  Next couscous and currants, then the motherload - sweet and savory bastilla, then a bakliva cake with a burned butter mint sauce, next came mint tea, and finally an overflowing bowl of whole fruits. 

If there was a cooks equivalent to spiking a football I would have done it at the end of the meal... and then I would have done some kind of asshole dance too.  It was good... by God it was good.

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