Comments on: One Week Before Morocco

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By: Tomasa Venegas

Tomasa Venegas — Thu, 24 Dec 2009 18:43:53 +0000

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By: Carole

Carole — Sun, 29 Mar 2009 10:07:13 +0000

haha � the one who is posting the comments

By: Laura Wehrman

Laura Wehrman — Sat, 19 Jan 2008 15:34:23 +0000

FYI for the NYC folks: Cafe Mogador on St. Marks serves Moroccan food and makes a lovely Bastilla with chicken. I dream of this dish. It is SUPER easy to make. I’d love to see you make one on your blog, Cathy! Bet you would rock it out!

By: Yvo

Yvo — Wed, 16 Jan 2008 20:16:08 +0000

PS My mom totally has a kick ass version of char siu, if you want the recipe, holla.

By: Yvo

Yvo — Wed, 16 Jan 2008 20:15:48 +0000

Hey Cathy- funny… I know a lot of people adore Moroccan food (as above comments will tell anyone!) but last year, when my friends and I were deciding where to go besides Greece, Morocco came up but was vetoed because we don’t like the food. I’ve had it a handful of times and perhaps I just had really bad experiences, but that was a big deciding factor in our choice (Turkey and Greece were the final decision).
I am interested in trying bastilla again; the one time I had it, puff pastry over a chicken stew of sorts, powdered sugar on top, and… a long strand of hair in my mouth. Obviously that’s not the dish’s downfall but rather the kitchen, but it still grosses me out, the memory of pulling the hair… *shudder*

By: cathy

cathy — Wed, 16 Jan 2008 17:42:27 +0000

Wow, pigeon here I come! Buttery, cinnamony? Wow. Okay, to answer your question, Sung: I think it’s always worth a try to “recreate” it, and if it absolutely doesn’t work, hey, at least you’ll remember how great the real thing actually was. Once my dad tried to make cha siu, and it was a disaster (tough meat, ketchupy goo on the outside…). Results like that make you respect the good version that much more.

By: Sung

Sung — Wed, 16 Jan 2008 16:44:21 +0000

Pastilla, Bastilla, or however it’s spelled–if you can find it in Morocco, try it. I had it in Fes, Fez, or however it’s spelled, about nine years ago, and so thoroughly enjoyed it. Pigeon in all its sweet, buttery, cinnamony goodness. When I came back to NYC, I looked for it on French/Moroccan menus such as at the former Chez es Saada, and was disappointed each time–chicken in lieu of pigeon just doesn’t cut it. So I’ve stopped looking here (and instead enjoy the memories of possibly the best dish I have ever tasted), but I would try again in Morocco.

So, the question I have for you is: If you have tasted a spectacular dish, should you try to “recreate” it or simply enjoy the memory of it?

By: cathy

cathy — Mon, 14 Jan 2008 17:00:59 +0000

Fabulous. Thank you all so much for the tips… Powdered sugar, Aoife, really?? I gotta see this.

By: Aoife

Aoife — Mon, 14 Jan 2008 05:41:00 +0000

The big Moroccan revelation for me was roast chicken dusted with powdered sugar. Probably more intuitive for you than it was for me, given your latest rice dish, but it changed all my notions of sweet and savory.