Moro: The Cookbook

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I used the marinade on baked salmon. I definitely think this would be tastier on fried fish, but if I tried it again, I would reduce the amount of cumin. Even my beet-averse boyfriend enjoyed this. The salty meat and almond sauce balanced the sweetness of the beets nicely. Substituted bresaola for cecina as recommended. Delicious. Tasty, tender, easy. I wonder if the pork could be marinated for longer, as this would be on regular midweek rotation if it wasn’t for the marinating for 2hrs before grilling. Chopped onion is caramelized, and removed from the pan. The pieces of trimmed lamb are dusted with flour and browned, then garlic and thyme is added. Oloroso sherry goes into the pan and simmered briefly. Then the onions are returned, along with bay leaves and water to cover. The lamb simmers for 1 1/2 - 2 hours, with potatoes and artichokes going into the pot for the last 20 minutes. (Oh, I cheated here and used frozen artichoke hearts. It was a weeknight, after all.) Mint goes in at the last minute, and I used more mint as a garnish.

Ingredients: fine bulghur; tomatoes; spring onions; parsley; mint; ground cinnamon; ground allspice; lemons

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In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.” So simple, but absolutely addictive! A wonderful smoky flavour with minimal effort (unless you are like me and choose to blanch and peel almonds first. What a thankless task that is). I had some smoked sea salt that I mixed with regular salt and it created pure magic with the pimenton. Made a half recipe and really regretted not having more! p. 154 - I LOVE fattoush and mr bc, not so much so this version with some unconventional ingredients like cauliflower and radishes caught my eye thinking perhaps it might hold some appeal for mr bc too. Thankfully it did and mr bc loved it! The dressing is fresh and super-bright, the vegetables provide amazing contrast in colour and texture. We loved the crunch and slight richness of the butter-basted crispy bread. p. 244 - This produced a terrifically flavourful and unique bean salad. Prep is straight-forward beans are soaked overnight then boiled with parsley, sage, garlic, thyme, onion and tomato then drained with some cooking liquid reserved. When cool, dill, crushed garlic and evoo are added. In the wrap up S&S mention that this dish is terrific served with roasted tomatoes. I happened to have some on hand along with a few grilled green onions so I tossed those in as well. This was wonderful. Creamy beans, the tang of the tomato, the freshness of the dill. I’m so happy to have discovered this at the beginning of the summer months as it will undoubtedly become a bbq staple here. I’d highly recommend this recipe. I used borlotti vs pinto beans as S&S noted this would make a suitable substitute and we always have borlotti beans on hand. Photos here: http://chowhound.chow.com/topics/846988?commentId=9615086#961 We make an emulsified vinaigrette with sherry vinegar, so it is served as a sauce for the tomatoes more than…

A simple mezze- and easy to cheat. I bought cooked, sliced beets already seasoned and topped them with labneh to which I added juice from preserved lemons- salty and tart at once. Of the umpteen dishes I served this got the most raves,Loved this. The skin was so crispy and this was both flavorful and simple. I added some new potatoes to the roasting pan about 30 minutes in and they were also delicious.