COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

If I stumble upon one more recipe claiming to rescue me from an overload of summer tomatoes, I might just let out a frustrated sigh. But out of respect for my neighbors, I'll keep my cool. In my world, there's no such thing as too many tomatoes – that's just absurd.

Here in Paris, we don't quite enjoy the abundance of stellar tomatoes like in Agen, where markets overflow with them, or in vibrant cities like San Francisco or New York, where every corner brims with tomatoes of all hues and shapes. So, whenever I chance upon good tomatoes, it's like discovering treasure, and I handle them with utmost care, knowing just how precious they are.

Hot tomato soup never really appealed to me, until last year during my visit to New York City. There, a restaurant paired small servings of it with grilled cheese sandwiches, and I found myself completely won over. It made me wonder, what other culinary delights have I been overlooking for the past fifty-four years?

Even though I was tempted to serve the tomato soup with grilled cheese sandwiches, I refrained because I was dining with a friend's French mother, who adhered strictly to the traditional sequence of soup followed by a sandwich during meals. However, she was utterly taken aback when I dared to combine soup with bread and cheese simultaneously for lunch or dinner. It never occurred to me that my dining habits were so unconventional. Perhaps I've been a bit uncouth all these years without realizing it.

           

This recipe hails from The Bonne Femme Cookbook by Wini Moranville. Upon seeing it, Romain humorously remarked that "bonne femme" translates to a woman who is "easy." While I doubt that's the intended meaning by the author, I must admit, this recipe was indeed straightforward to prepare and proved to be an excellent method for drawing out the rich flavors of tomatoes.

This recipe hails from The Bonne Femme Cookbook by Wini Moranville. Upon seeing it, Romain humorously remarked that "bonne femme" translates to a woman who is "easy." While I doubt that's the intended meaning by the author, I must admit, this recipe was indeed straightforward to prepare and proved to be an excellent method for drawing out the rich flavors of tomatoes.

On a countryside excursion, I stumbled upon a lovely bunch of fresh savory, a lesser-known herb. Its aroma is reminiscent of thyme but with a gentler, more rounded flavor profile. Plus, there's something quite satisfying about saying its name aloud.

While I may not be accused of being "easy" (thus not a bon homme), I decided to infuse this dish with a distinctly non-French touch by adding a generous portion of corn salsa at its center. I envisioned a relish-like condiment, slightly pickled to preserve the flavor and texture of the fresh corn without overcooking it. My hope was for it to harmonize beautifully with the soup, although I wasn't entirely sure how well it would pair. Yet, in the end, it proved to be just the right addition.

Determining the precise amount of chopped chiles to add is always a bit of a challenge, as each pepper and variety varies in spiciness. In my case, I may have gone overboard with the Moroccan chiles I found here in Paris, which can range from mild to spicy, depending on the individual pepper. Luckily, I didn't get any complaints about turning up the heat in the kitchen. Still, I erred on the side of caution and refrained from serving the soup with any cheese.

However, if you're inclined to garnish it with some crumbled queso fresco or a dollop of crème fraîche, well, I won't tell.

LET'S HEVE SOME Roasted Tomato Soup : 

From Wini Moranville's Bonne Femme Cookbook comes a versatile soup that's equally delightful whether served warm or chilled. Feel free to use water instead of chicken stock for a lighter version. If you're flush with tomatoes, make a big batch and freeze some for later—it keeps well. No need to peel the tomatoes; they blend seamlessly into the soup. For a smoky twist, I opted for chipotle chili powder in the salsa, which doubles as a tasty dip. Though this recipe serves four, you might want to double or triple it—trust me, there won't be leftovers for seconds!

For the Soup:

• - 2 pounds of tomatoes, halved and deseeded
• - 6 cloves of garlic, peeled
• - 2 tablespoons of olive oil
• - Salt and pepper to taste
• - 2 cups of water or low-sodium chicken stock
• - 1 teaspoon of minced fresh thyme or savory
• - 1 tablespoon of sugar

For the Salsa:

• - 2 cups of fresh or frozen corn kernels
• - 1 tablespoon of olive oil
• - 1 small tomato, diced
• - 1 small red onion, diced
• - 1/2 bell pepper, diced
• - 1 small fresh chili, seeded and chopped
• - 1/2 cup of chopped flat-leaf parsley or cilantro
• - A generous pinch of ancho or chipotle chili powder
• - Juice of 1 to 2 limes
• - Salt to taste

Instructions:

1. Preheat the oven to 400ºF (200ºC).

2. Toss the tomatoes and garlic with olive oil on a baking sheet, season with salt and pepper, and roast cut side down for 20-30 minutes until soft and slightly charred.

3. In a saucepan, warm water or stock with roasted tomatoes, garlic, and thyme. Simmer for 10 minutes, then blend with sugar until smooth. Cool or chill if making ahead.

4. For the salsa, warm corn kernels in a skillet with olive oil until softened. Mix in diced tomatoes, onions, peppers, chili, parsley, chili powder, and lime juice. Adjust seasoning as needed.

5. Reheat the soup and divide into bowls, topping each with a generous spoonful of salsa. Warm the soup sufficiently to prevent the salsa from cooling it down. Enjoy!

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