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Marrakech: and Thomas Cook City Spots Guidebook

0 comments Posted by Knightkrm at 10:26 AM

Marrakech: and Thomas Cook City Spots Guidebook

Eeek! She had had a book published!

Oh my, that pseudo-Moroccan girl clearly was prone to exaggeration. She most definitely had not had a book published. But she had updated a guidebook on Marrakech: Thomas Cook City Spots, to be exact. She was told it was on the book stands on this very day. And she assumed that her name was in tiny letters somewhere inside.

In addition to oodles of phone and address confirmations, highlights of the guide book updating process included:

* Testing home made ice creams in ice cream parlors. Demanding second tastes just to make absolutely sure of quality. Putting only her most favorite in the guidebook.

* Loitering in gorgeous riad guesthouses, pretending to be a potential guest, meanwhile stealthily taking undercover notes

* Spending ridiculous sums of money while updating the shopping section. Rationalizing the purchase of approximately 63 pairs of Moroccan sequined leather slippers. Sigh.

* Sneakily slipping in a few of her own photos. (shhh....don't tell the publishers!)

* Observing whether the snake charmers on Jemma el-Fnaa square were truly able to charm the snakes or whether the snakes had a skeptical look in their eyes.

Needless to say, it was arduous, and it was harrowing, and the blogging girl barely made it out alive. But it was all for the good of her beloved new homeland. (Isn't this when the national anthem is supposed to start playing in the background?)

"My Marrakesh: Marrakesh." 12 Oct. 2008 .

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Tortilla Soup

0 comments Posted by Knightkrm at 6:52 AM

Tortilla Soup

1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons vegetable oil
4 cup chicken broth
1/4 cup red bell pepper, chopped
1 tablespoon red chiles, ground
3/4 teaspoon basil leaves, dried
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can tomato puree
1/2 cup vegetable oil
10 6 inch diameter corn tortillas, cut into 1/2 inch strips
2 cups chicken breasts, cooked and shredded

Garnishes:
avocado Slices
shredded Monterey Jack cheese

Cook and stir onions and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10 inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Carrot Soup

0 comments Posted by Knightkrm at 6:52 AM

Carrot Soup

2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups canned vegetable broth or water
1 tablespoon fresh lemon juice
pinch of sugar
1/4 cup chilled whipping cream
chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes. Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. Can be prepared 1 day ahead. Cover and refrigerate. Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley. Serves 6.