Moroccoloza, aka Moroccan Pizza

If you know me well, you know not to get me started on Morocco because I literally could talk about it forever. I was only there for six weeks in the summer of 2009, but I have been infatuated with "mysterious" Morocco ever since I saw Jimmy Stewert and Doris Day in Alfred Hitchcock's "Man Who Knew Too Much" back in 2000.  Since then I have had a most wild and wonderful wanderlust, especially regarding the Middle East.  I declared my undergraduate major in Middle Eastern Studies for the simple reason that the region, its history, and the Arabic language fascinated me like nothing other.  


One of the "benefits" to being a transfer at W&M was that the only way I could fulfill my degree requirements for Middle Eastern Studies was if I studied abroad for at least a summer.  Upon transferring, I was open to studying anywhere in the Middle East that had a suitable program and was deemed "safe" to the conservative American mindset, though I had a natural inclination to study in Morocco.  As soon as I got my first semester schedule, I sensed I had gotten lucky.  I had been warned by William and Mary students that it was next to impossible to get into Arabic 101...yet somehow I got into an 11 am section.  Aaand the professor (Driss Cherkaoui) had an obviously Moroccan name.  After that, the pieces seemed to fall into place on their own, and the next thing I knew I was boarding Royal Air Maroc with my fellow classmates, boys and girls who were to become some of my closest friends at the College.


I really do not have a favorite Moroccan memory; every day my senses were bombarded with the sights, sounds, and smells of the magnificent Maghreb.  Being henna-accosted in Marrakesh.  Listening to a classmate teach some Moroccan youth how to say "f*$# you" in English.  Haggling for matching jelebas (and jelly shoes!!) in the Meknes souk.  Naming the cats that lurked by the school.  Running in my Pink sweatpants and being chased by some Moroccan teenager on a bike.  Listening to the Gambler on repeat in the Transatlantique.  Eating chocolate croissants and drinking copious amounts of mint tea.  Finding that hole-in-the-wall shawarma joint that cost less than $1 usd for a sandwich and fanta.


I actually had the opportunity to return last summer to not only continue my Arabic studies but also TA Arabic to the younger American students as well.  I had received State Department funding which covered my tuition.  Unfortunately, due to the twin evils of terrorism and sickness, I was not able to make the trip.  As Jo McKenna would say in the Hitchcock film, "Que Sera Sera."  I know I will return to al-Maghreb in the future, and I stress "know" here because this desire is not subject to "insha3llah."  In the meantime, I will continue to allow Morocco to inundate my everyday life: my apartment decor, my dress, and most importantly, my cuisine!  


Moroccan cuisine can best be described as a fusion of French and Middle Eastern elements.  I kind of found this to be a "best of both worlds" situation; only in Morocco is a communal lunchtime tagine of lamb, sweet potatoes, and rich saffron couscous followed by sinfully sweet creme brulee.  One can buy dates, dried apricots, and spices by the kilo and yet buy melt-in-your mouth beignets and pistachio gelato one block down  in the same neighborhood.  


Tonight I was craving the spices of Morocco and the carbs of a good loZa, so I decided to try my hand at making a Moroccoza (Moroccan Pizza).  The kefta recipe is adapted from epicurious.com; the rest is improvised.  


Ingredients for Kefta
-1 lb. ground lamb (ground beef works as well)
-1 small yellow onion, chopped
-handful parsley, chopped
-handful cilantro, chopped
-1/4 tsp each: cinnamon, ginger, cumin, coriander, chili pepper
Preparation for Kefta
-combine all ingredients in a bowl, and mix well with (clean) hands
-form lamb mixture into meatball-sized balls
-stick under boiler for 5-10 minutes, until sizzling and only slightly pink on the inside
-set aside on paper towel to absorb grease
Ingredients for Za
-ball of pizza dough (available at Publix, Trader Joes, Harris Teeter, etc.)
-sauce of your choice (I used classico light alfredo)
-1 eggplant, sliced
-sea salt
-tbsp olive oil or olive oil cooking spray
-1 tomato, sliced
-10 kalamata olives, sliced
-2 cloves garlic, minced
-1/2 cup feta cheese
Preparation for Za
-using a rolling pin, roll dough on pizza stone (stones can be found at TJ Maxx, Kitchen Outlet Stores, Pampered Chef, etc. and they are definitely worth the initial investment!)
-spread dough with sauce
-sprinkle eggplant slices with sea salt and sautee over medium heat until slightly brown and tender
-spread tomato slices, eggplant slices, garlic, kefta, and olives over pizza
-sprinkle feta cheese atop other pizza toppings
-bake at 400 degrees for about 20 minutes until pizza has reached desired crispiness
-let cool for 2-3 minutes, slice, and enjoy!  I hope you are tantalized by the tastes of Morocco:)


Salaam and bi-siHaa (peace and too your health),
~E

Moroccoloza!

beetza hat, aka Pizza Hut in Morocco;)

Drinking chay al-nana, mint tea, is a daily ritual in Morocco!

French-style patisserie in the Ville-Nouvelle (New Town)

Eating kefta brouchettes in Marrakesh...and drinking "Hawai" lol

Listening to the twilight adhan (azan/call to prayer) and pondering life atop our school!

Pumpkinpalooza!

I feel it is necessary to begin this post with a confession.  I do not believe I can write anything else until I get this off of my chest....I have a serious pumpkin confession.  If I am out shopping and see something pumpkin flavored, I MUST buy it and consume it.  It doesn't matter what it is...pure pumpkin, pumpkin waffles, Red Mango pumpkin spice fro yo, pumpkin ale...even pumpkin body splash from Bath and Body Works (please don't judge here...I actually broke 20 minutes for the first time in a 5K wearing this stuff!!)  Target has only fueled the fire of my obsession, as pretty much every item in its Archer Farms brand comes in a pumpkin flavor...pumpkin spice oatmeal, anyone?  And as I am going into Target constantly for something, be it sweetmint gum, granola, leggings, or vitamin water, I have no way of avoiding these inevitable pumpkin purchases.  On the bright side at least I am getting my daily supply of vitamin A!

Why do I like pumpkin so much?  Probably the same reason you do.  It is sweet without being too sweet.  The warm and subtly spicy scent of pumpkin conjures up memories of home, spending time with family and friends rather than slaving away over studies.  Streusel-topped pumpkin pie.  The sweet smell of fresh baked pumpkin bread wafting through the house, waking you up from your deep fall slumber.  And yes, sticking your hand into the squishy innards of a pumpkin, so you can transform it into a jack-o-lantern.  It sounds gross but you know it is one of those childhood memories you will never let go of.

In honor of the scrumptious gourd I baked pumpkin cupcakes with toffee cream cheese frosting, adapted from a Joy of Baking recipe.  I had a jar of Pillsbury cream cheese frosting sitting around my apartment, so I used it to save money, but if you have more time and money than me feel free to make it from scratch!  I have to admit they were rather delightful...The sweet, rich frosting balanced the delicate pumpkin flavor.  Furthermore, I have never creamed butter before, and I think it really helped perfect the consistency of the batter.  Hope you enjoy as much as I did, and be ready for more pumpkin fun to follow!

PUMPKIN CUPCAKES WITH TOFFEE CREAM CHEESE FROSTING (adapted from Joy of Baking)

Ingredients

-1 1/2 cups all purpose flour

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves

-1/2 teaspoon salt

-1/2 cup unsalted butter, room temperature*

-1 cup granulated white sugar

-2 large eggs*

-1 teaspoon pure vanilla extract

-3/4 cup solid packed, canned pumpkin puree

*To make the lower fat version, substitute vegetable spread for butter and Egg Beaters egg substitute for eggs.

Preparation

-Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

-In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

-In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. 

-Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

-Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

-Frost cupcakes with cream cheese frosting of your choice.

-Garnish with toffee candies (I used Heath bits:)

Bon Appetit and Salaam!

~E

Cupcake Pilgrimage I

Due to some unforeseen circumstances, I had to rush home to Jacksonville on Wednesday afternoon and was thus unable to bake this past Wednesday as planned.  Since I've spent most of my weekend catching up on Crim Law readings and going to various doctor appointments, I haven't had any time to bake.  I guess it's okay since I am not supposed to eat too many sweet treats until fully recovered from surgery.  That being said, my sweet tooth has been most unyielding...I'm pretty sure my sweet tooth and my stomach have a love-hate relationship going on right now.  Maybe I shouldn't read my mom's Southern Living magazines, or perhaps I should avoid lurking by Publix's bakery displays if I want to mitigate the effects of my sweet tooth.
I have a suspicion, though, that that would only make matters worse.


Recently, I found myself perusing the food section of the October edition of Southern Living when my mom mentioned that a new cupcakery had opened in Jacksonville.  I wasn't too surprised, since new specialty food stores are always popping up in the St. John's Town Center.  However, this cupcakery was not in the Town Center.  Furthermore, it wasn't even in a shopping center.  Instead, the owners of this cupcakery had transformed what used to be the iconic, ice cream cone-shaped Twisty Treat on University Boulevard into a giant cupcake!  I wanted to check it out immediately, but it was closed on Sunday and I had to get back to Gainesville.  So this morning, after running two easy bridge loops downtown, I headed over to University.


The cupcakery is called Short and Sweet, a fitting name for a place that specializes in mini cupcakes as well as other delectable sweets and quick breakfast fare.  There is no seating outside of the giant cupcake, which gives the place a retro vibe.  I was the only one there at the time (is 11 o'clock too early for sweets?) so I asked the worker about some of the items on the menu, specifically trash cookies.  He asked me if I wanted to sample White Trash.  Despite the fact that it sounded like something you'd buy in an Amsterdam coffee shop, I tried it anyway, and was so glad I did.  The best way I can describe it is that tasted like peanut brittle covered in heath bits and white chocolate.  More heavenly hash than white trash.


I also asked the worker if he had any cupcake specials.  He said I could get five cupcakes and a soda for $5.  After deliberating on which to get, I chose red velvet, pumpkin, pineapple, snickerdoodle, and german chocolate.  I handed him my credit card, only to have him tell me his machine was down.  For a split second I was afraid I'd have to leave empty-handed, but then he said he'd take any cash I had as long as I came back and told my friends about Short and Sweet.  I managed to scrounge up $1.70 in change, and I didn't really feel bad because I know I'll be back.


My favorite was the luscious red velvet.  The ruby-colored cupcake, which perfected the delicate chocolate taste unique to this flavor was topped with an adorable dollop of cream cheese frosting.  I'm glad the cupcakes were small, because I definitely could've gone for more.  If you have the opportunity to come to Jacksonville you have to visit Short and Sweet...how many cupcakeries are shaped like cupcakes, and how many do you not have to wait at least twenty minutes in line just to get one cupcake?  Not too many:):)

Top:  Short and Sweet Building

Bottom:  Red Velvet and Pumpkin cupcakes