Moroccan Cooking Spice & Rub

Roasted Moroccan Carrots w/Carrot Top Pesto

Roasted Moroccan Carrots w/Carrot Top Pesto

  Ingredients 1 bunch small carrots 1 T olive oil 1 t Dulcet Moroccan Cooking Spice & Rub 1 c loosely packed carrot tops, large stems removed 1 clove garlic 6 T olive oil 2 generous pinches fleur de sel, or sea salt Instructions 1. Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. 3. Roast in a 475 degree oven for 12 minutes or until just cooked through. 4. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the...

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Grilled Artichokes with Lemony Moroccan Dip

Grilled Artichokes with Lemony Moroccan Dip

  The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

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Moroccan Spiced Fig Spread

Moroccan Spiced Fig Spread

Ingredients 4 oz (1/3 Cup) Fig Paste or Spread 1 ¼ t Dulcet Moroccan Cooking Spice & Rub 1 ¼ t fresh lemon juice Instructions 1. Mix ingredients together. 2. Serve with crackers and your favorite cheese. Helpful Hint: Aged Manchego, D’Affinois and Chevré are great companions cheeses! Share | Tweet Printer-Friendly PDF...

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Fava Beans with Moroccan Spiced Lavash (photo blog)

Fava Beans with Moroccan Spiced Lavash (photo blog)

  This is a big, strappin’ bean perfect for shelling on a spring day before the bugs arrive. Italian for “broad bean” – fava beans are usually eaten while still young and tender. For the freshest favas, try a farmers’ market and choose crisp-looking, un-withered pods.  After picking, fava beans quickly lose their flavor although they freeze very well if blanched first. Otherwise, keep them cool and eat them quick. You can steam them, make them into cakes, fry, dry, smoke and stir-fry them. Even the young leaves of the plant can be eaten – either raw or cooked like spinach. For our...

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Moroccan Stuffed Peppers with Lamb

Moroccan Stuffed Peppers with Lamb

Ingredients 1 T olive oil 1 c diced onion 1 carrot, diced 1 lg stalks celery, diced 1-2 T Dulcet Moroccan Cooking Spice & Rub 1 lb ground lamb 2 T white wine 2 T chopped fresh parsley ½ c Dulcet Moroccan Ketchup ¼ t sea salt 4 peppers, cut in halves, stems, membranes and seeds removed Instructions 1. Place large sauté pan on stovetop over medium high heat, add olive oil. 2. Add onion and sauté until translucent, approx 2 minutes. 3. Add diced carrot and celery and sauté for 6 minutes, stirring occasionally to prevent browning. 4. Stir in the Dulcet Moroccan Cooking Spice, and cook until...

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Caramelized Moroccan Nut Clusters

Caramelized Moroccan Nut Clusters

  Ingredients ¼ c sugar 2 T golden brown sugar 1/3 c sherry 3 ½ c assorted raw nuts* 2/3 c raisins or other dried fruit* 2 T Dulcet Moroccan Cooking Spice & Rub Instructions 1. Place the sugars and sherry in a saucepan over medium high heat. 2. Stir until dissolved and heat to 230 degrees, using a candy thermometer to check the temperature. 3. Once the syrup comes to temperature, carefully toss it, the Dulcet Moroccan Spice, nuts and dried fruit until evenly coated. 4. Place the nuts on a Silpat* lined baking sheet to prevent sticking. 5. Bake at 325 degrees for 20 minutes. 6. Allow...

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Compound Butters (photo blog)

Compound Butters (photo blog)

  Compound butters add zip to grilled fish, poultry & beef, sweet potaotes, winter squashes, and steamed veggies. They dress up everyday foods like popcorn, baked potatoes and pasta, and make a unique homemade holiday gift when packaged in parchment paper with a creative label. Now is a great time to make these original, yet simple, butters for the holiday table or to share with friends!   There are no rules on what ingredients to use in compound butter and ratios can vary, but adding enough spice and herbs is the key to making your butter better! So put your dreaming cap on...

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Moroccan Lamb Sliders

Moroccan Lamb Sliders

Ingredients 1 lb ground lamb 2 T Dulcet Moroccan Cooking Spice & Rub 4 T plain yogurt 2 T fresh mint leaves, finely chopped 2 t crushed garlic Zest of one lemon 3 T toasted pine nuts, coarsely chopped (optional) Flaked sea salt* 16 3/4 oz mini-buns Softened butter Dulcet Moroccan Ketchup Instructions 1. Mix together the first group of ingredients. 2. Divide & shape the meat mixture into 16 1-oz burgers. Set aside. 3. Cut the mini-buns in half and spread a small amount of butter on the cut side of each. 4. In a large saute pan over medium heat, place the buns cut side down and toast...

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Moroccan Lamb Stew

Ingredients 2 lbs boneless leg of lamb, trimmed of fat & cut into bite sized pieces 3 T extra virgin olive oil 1 T butter 2-3 T Dulcet Moroccan Cooking Spice & Rub 1 Lg onion, diced 1-14.5 oz can diced tomatoes 1/3 c currants or raisins 1-15.5 oz can garbanzo beans, drained zest of one lemon & 1 T fresh lemon juice fresh cilantro, chopped fresh mint, chopped Instructions 1. Combine 2 T olive oil and 2 T of the Dulcet Moroccan Cooking Spice & Rub and the prepared lamb. Place in glass dish and marinate for at least one hour. 2. Place the remaining T of olive oil and the butter...

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Moroccan Spiced Zucchini

Ingredients 2 T olive oil 1/2 onion, finely chopped 1 t Dulcet Moroccan Cooking Spice & Rub 1 lb zucchini, large dice Garnish: 1 T fresh parsley 1 T fresh cilantro 1 t fresh lemon juice Instructions 1. Combine the olive oil, onion and the Dulcet Moroccan Spice. 2. Toss the spice mixture with the zucchini and place into a baking dish. 3. Cover the dish and bake at 350 degrees for 10 minutes. 4. Uncover and bake an additional 10 minutes. 5. Garnish with lemon juice and fresh herbs. Serves 2-4 Printer-Friendly PDF...

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Roasted Chicken with Moroccan Spice

Roasted Chicken with Moroccan Spice

  Ingredients 3.5-4 lbs roasting chicken 2 T  olive oil 2 T Dulcet Moroccan Cooking Spice & Rub 1 fresh lemon, first zested and then sliced 2 t sea salt Instructions 1. Wash chicken, removing the neck and giblets inside the cavity. 2. Pat dry with paper towels, so that it is dry. 3. Combine the olive oil, the Dulcet Moroccan Spice and the fresh lemon zest to form a paste. 4. Carefully pull back the skin and rub the spice mixture directly onto the chicken meat and then remaining spice mixture on the outside of the bird. 5. Sprinkle the sea salt into the cavity of the bird and all...

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Roasted Carrots with Moroccan Spice

Roasted Carrots with Moroccan Spice

Ingredients 2 lbs carrots, 2″ long sticks, 1/4″ thickness 2 T olive oil 2 t Dulcet Moroccan Cooking Spice & Rub 1 T Fresh mint, julienne slice (optional) Instructions 1. Toss the carrots with the olive oil and Dulcet Moroccan Spice. 2. Place in a heavy roasting dish, large enough that carrots are in a single layer. 3. Roast carrots in 450 degree oven for 15 minutes, tossing to prevent burning. 4. Garnish with fresh mint, if using. Serves 4 From our test kitchen: For even cooking, don’t crowd the carrots in roasting pan. Share | Tweet Printer-Friendly PDF...

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Sautéed Orange Chicken with Moroccan Spice

Sautéed Orange Chicken with Moroccan Spice

  Ingredients 1 lb Chicken Breast, cut into 1″ x 1″ cubes 2 T Dulcet Moroccan Cooking Spice & Rub 1 T Olive Oil 2 T White Wine 3T fresh Orange Juice 3 T chopped fresh Cilantro Instructions 1. Toss the Chicken with the Dulcet Moroccan Spice. 2. In a sauté pan heat the olive oil over medium heat and sauté the Chicken until almost cooked through. 3. Add the white wine to deglaze the pan. 4. Add the fresh orange juice, making sure to incorporate any tasty bits stuck on the pan into the sauce. 5. Garnish with cilantro and serve with rice or couscous. Serves 2 Share | Tweet...

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Grilled Moroccan Lamb Chops with Mint Pesto

Ingredients 4- 6 to 8 oz boneless lamb loin chops 2 T Dulcet Moroccan Cooking Spice & Rub 1 c firmly packed fresh mint leaves 1 clove fresh garlic 1 t lemon zest 2 t lemon juice 1 T pine nuts or blanched almonds 1/8 t sea salt ¼ t sugar 3 T olive oil Instructions 1. Rub the Dulcet Moroccan Cooking Spice & Rub onto the lamb chops. Allow to sit for 1-6 hours. 2. Place the mint, garlic, nuts, lemon zest, juice, salt & sugar in a food processor fitted with the chopping blade. 3. Pulse, scraping the sides occasionally, until blended into a paste. 4. Pour the oil thru the feed tube and...

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Sweet Moroccan Compound Butter

Sweet Moroccan Compound Butter

    Ingredients ¼ c butter, softened ¼ c finely chopped leek 1 T Moroccan Cooking Spice & Rub 1 T sherry for deglazing (optional) 1 t chopped fresh mint 1 t fresh orange zest Instructions 1. Take a ¼ c butter from your fridge in the morning, or night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the chopped leek until softened and translucent, taking care to not brown the leek. 4. Add the T of Moroccan Cooking Spice...

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Moroccan Fish Tagine

Moroccan Fish Tagine

Ingredients 1 lb white fish, cut into 2 inch pieces Marinade: 1 T Dulcet Moroccan Spice 2 T fresh parsley, chopped 2 T fresh cilantro, chopped 1 T lemon juice 2 T olive oil 1 large onion, diced 2 T Dulcet Moroccan Spice 1 c fish or veggie stock 2 T concentrated tomato paste ¾ c green olives, pitted 2 thinly slices of lemon Fresh mint, julienne slice Instructions 1. Combine the marinade ingredients together. 2. Place fish in a non reactive dish and cover with marinade 3. Refrigerate for 1 hour. 4. In a dutch oven over medium high heat, sear the fish on all sides for approx 1-2 minutes. 5....

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Butternut Squash with Moroccan Spice

Ingredients 4 c butternut squash, cubed 1 onion, coarsely chopped 2 T olive oil 2 T Dulcet Moroccan Spice 1 c tomatoes, diced 1 c veggie stock 2 T fresh lemon juice 1 T of each fresh mint, parsley & cilantro, chopped Instructions 1. Place a dutch oven over medium heat, add olive oil. 2. Add the onion and sauté until translucent, approx 5 minutes. 3. Add the Dulcet Moroccan spice and sauté. 4. Add the tomatoes, stock and lemon juice and bring to a boil. 5. Add the butternut squash, cover and simmer for 15-20 minutes. Serve over couscous, garnish with fresh herbs. Serves 4 Printer-Friendly...

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Fresh Fava Bean Purée with Moroccan Spiced Lavash Crackers

Fresh Fava Bean Purée with Moroccan Spiced Lavash Crackers

Fresh Fava Bean Purée Ingredients 4 lbs fresh fava beans in pods (yields approx 2 c peeled fresh peeled fava beans) 3-4 cloves fresh garlic 2 t fresh lemon juice ½ t sea salt 3-4 T olive oil Instructions To prepare the beans: 1. Shell the beans, by splitting the pod open lengthwise to expose and remove them from the pod. 2. Place a medium sized pot of water on the stove top and bring to a boil. 3. While the water is coming to a boil, prepare an ice water bath in a bowl large enough to accommodate the colander or strainer you will be pouring the beans into after cooking. 4 Quickly blanch the...

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Moroccan Veggie Tagine

Moroccan Veggie Tagine

  Ingredients 3 T olive oil 1 medium sized onion, cut into 1/8ths 1 fennel bulb, cut into 1” pieces 2 leeks, split horizontally to clean, and then cut into 2” pieces 1 small red pepper, cut into 1/8ths 1 large carrot, cut into 2” pieces 3 cloves garlic, roughly chopped 1” piece of fresh ginger root, roughly chopped 1 T Moroccan Cooking Spice & Rub 1 ½ c veggie stock 14.5 oz canned whole tomatoes, liquid strained & roughly chopped 1 t fennel fronds, finely chopped ¼ c chopped fresh Cilantro Instructions 1. Place a deep pan or dutch oven on the stovetop over med high heat, add the...

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Roasted Spaghetti Squash with Moroccan Spiced Butter

Roasted Spaghetti Squash with Moroccan Spiced Butter

Ingredients 1 Spaghetti Squash (approx 2 ½ lbs) 1 T Olive oil Moroccan Compound Butter (double recipe) 2 T pine nuts Sea Salt & fresh ground black pepper Instructions 1. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 2. Scrape the seeds and membrane from inside of both halves. 3. Rub the inside of each half with olive oil and place cut side down on a parchment lined baking sheet. 4. Place in a pre-heated 400 degree oven and roast for 35-40 minutes. 5. While the squash is cooking, remove the compound butter from the fridge to soften and toast the pine nuts...

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