Last year, friends and I created a Dinner Club where each quarter, we get together for pot luck. Each couple makes 2 dishes, where the host picks the theme of these dishes. We’ve done Italian picnic, outdoor grill, and Indian. This quarter, my husband and I were hosts and decided on a Moroccan theme. How did we come up with this idea? I sign up for the NY Times recipes, and a few weeks before our scheduled dinner, I received several emails about Moroccan dishes and it spoke to me.
Admittedly, I was a little concerned this time because the men in our group love their meat and we had only one meat dish – a chicken tagine. Everything else was vegetarian. My worries quickly dissipated when one of the guys said, “Wow! We have really perfected the variety we bring to this Dinner Club. The food is amazing!”
What did we make? As I mentioned earlier, we made a chicken tagine and because I am the baker of the group, I also made a M’Hannche (Moroccan serpent cake). We also had a carrot red lentil soup with asian spices, vegetable medley, couscous, and lots of wine!
Some of the recipes are below:
- Carrot and Red Lentil Soup with Asian Spices: http://oneperfectbite.blogspot.com/2012/01/carrot-and-red-lentil-soup-with-asian.html?m=1
- Chicken Tagine: http://www.foodnetwork.com/recipes/emeril-lagasse/north-african-chicken-tagine-recipe/index.html. We used a bit less saffron and stock, doubled the cumin, cardamom, and bay leaves, and omitted the olives (’cause my hubby doesn’t care for them).
- M’Hannche: http://www.natalieskillercuisine.com/2010/09/moroccan-desserts-project-food-blog.html
Check out the slide show of how to make the M’Hannche. It was quick and easy….and everyone loved it!
Next quarter? I think we will try a Beer Tasting Dinner Party.
Georgie Girl Confections 