Yearly Archives: 2021

Preserved Lemon Ghriba Cookie

This is a variation of a recipe from Jesse Szewczyk’s book Cookies: The New Classics.  Makes about 32 cookies depending on size 2.5 oz or 70 g preserved lemon (about 1/2 of large lemon) 2 1/2 cups (11.25 oz / 390 g) unbleached all-purpose flour 1 1/2 teaspoons baking powder 8 tablespoons (4 oz /115 […]
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Orange Blossom Almond Ghriba (Cookie)

  Makes about 32 cookies if using a #100 scoop. 2/3 cup plus 2 tablespoons (6 oz / 160 g) granulated sugar, divided 2 3/4 cups ( 5.4 oz /300 g) ground almonds 2 large eggs, room temperature 2 tablespoons (1 oz / 30 g) unsalted butter, softened 1 ½ teaspoons baking powder 1 teaspoon […]
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Reine de Saba or Queen of Sheba Cake

There are so few ingredients in this recipe that it allows the chocolate to shine. Therefore, use the absolute best you can afford. Also, in many recipes it calls for beating the butter and sugar first. I switched the order and whipped the egg whites first and then moved those to another bowl.  This prevented […]
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Roasted Eggplant Tapenade

Makes 2 cups 1 medium eggplant, whole, unpeeled Oil, for rubbing eggplant 2 garlic cloves 2 tablespoons capers, drained 2 tablespoons pitted black Kalamata olives 1 tablespoon tomato paste ¼ cup extra-virgin olive oil 1 tablespoon balsamic vinegar Juice of 1 lemon (2 tablespoons) Salt and freshly ground black pepper, to taste 1 tablespoon chopped sun-dried tomatoes, optional Preheat oven to 375F. Place […]
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Pumpkin Cheesecake with Chocolate Ganache

The holidays are a time of indulgence. I love the seasonal taste and aroma of pumpkin and when paired with chocolate, it adds to the luxury.  Combine them into cheesecake and, well, mission accomplished! This recipe cuts down on the fuss factor by using canned pumpkin and a conventional cake pan. Whereas other recipes call […]
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This provençal flatbread or pancake is made with chickpea or sometimes it’s called garbanzo bean flour; which makes it gluten free. If you don’t have a soccca pan you can use a well seasoned 9 or 10-inch cast iron skillet. When you go to Provence be sure to grab a triangle when it’s hot from […]
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Confiture de Figue (Fig Jam)

Confiture de Figue is my favorite. Maybe it’s because I was in Provence the first time I enjoyed it. While sipping on a steaming bowl of café au lait, I slathered this confiture on a toasted baguette for breakfast. It didn’t hurt that I was sitting at the dining table of La Pitchoune. Now more […]
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Brown Butter Cornmeal Cake with Summer Fruit

1 ½ pounds (about 700 g) apricots, peaches, or plums 12 tablespoons (6 oz / 170 g) unsalted butter ½ cup (2 ½ oz/ 70 g) polenta 1 cup (4 ½ oz / 130 g) all-purpose flour 2 teaspoons baking powder, preferably aluminum-free ¼ teaspoon kosher salt ¾ cup (5 ¼ oz / 150 g) granulated sugar ¼ cup (1 ¾ oz […]
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