Duck legs with red wine, prunes, and carrots

Said 'au revoir' to 2011 with a small dinner party for a few good friends last night.  

Fermented Foods Workshop August 13

Hello friends!  I will be hosting another fermented foods workshop August 13 at Wild Goose Farm on Sauvie Island here in Portland.  We'll be covering different types of Sauerkraut, summer vegetables in brine, hot sauce!, grain ferments, natural sodas, and a whole lot more.  The price will be $45 per person and you'll be able to take some things we make home to ferment in your own kitchen.

Email me at info@timothybartling.com to reserve a space.

Click on the posting title above to see the flyer for the workshop...

Cooking in Rabat, Morocco

I recently spent some time in Morocco with my friend Julia from Munich.  We were fortunate to be invited to cook (and eat!) with a family in Rabat with whom I had arranged to study classic Moroccan cuisine for a few days.

We bought some fish from the local market

and made a seafood bisteeya

as well as a pigeon and chicken bisteeya.  Here fried almonds have been ground and mixed with cinnamon.

Decorating the two bisteeyas on the floor!

The chicken bisteeya with the seafood pie in the background.

Lamb and cardoon tagine.  Check out the small whole preserved lemons.

Lamb with quince and dried fruits

Friday is cous cous day in Morocco

Fluffing the couscous after the first steaming.  We did this 3 separate times between steamings.

The vegetables and couscous are steamed over a pot of boiling lamb.  The lamb is placed first on the couscous, and thus the vegetables are eaten first and the meat last.  Everything is eaten with the hands communally.

to the table!

The lunch feast begins