Roasted Carrots and Beets à la Moroccan

Does it seem like I've been posting Moroccan and other faraway flavors a lot lately? Why yes, it sure does. And I'll tell you why: because it's winter and winter demands traveling to hot places where the sun blazes and the markets are bustling. And when you can't afford to constantly be hopping over to Morocco or Tunisia or Cuba (oh, how my heart longs to go there), you do the next best thing and you travel there on your senses. The colors, the smells, the flavors...you make all of these come straight to you and land right on that plate that you're setting on the small table by the kitchen window. And just like that, although it may be snowing outside that window, it's suddenly hot and sunny where you are. That's what happens when you cook.

It's magic.

Just like the flavors in this dish. The prunes and honey, like the sweet scent of honeysuckle on a hot desert night, bring a lightness to the depth of the spices. The chilies offer a touch of heat, but only every now and then, when your lips occasionally brush their skin. The beets and carrots throw in a satisfying earthiness, just enough to bring you back down from your reverie; or maybe, on the contrary, to plant your feet firmly on that desert sand.

Either way, wherever the spices may lead you, it's a trip worth taking.

Roasted carrots and beets, adapted from The Food of Morocco

1/4 cup olive oil
2 large onions, each cut into 6
6 cloves garlic, unpeeled and crushed
2 beets, peeled and chopped into bite-size pieces
1 lb carrots, peeled and sliced into bite-size pieces
1.5 teaspoons ras el hanout (recipe follows)
2 red or green chilies, seeded and finely diced
1.5 cups vegetable stock
1 cup pitted prunes
1 tablespoon honey

Preheat oven to 400ºF.

Put the onions, garlic, and beets in a large baking dish and toss with the olive oil. Bake for 15 minutes. Add the carrots, ras el hanout, and chilies. Season and toss well. Bake for another 30 minutes. Stir in the vegetable stock, prunes and honey and return to the oven for another 30 minutes.

Delicious (and beautiful!) served with a side of sautéed greens.

Ras El Hanout

1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
2 teaspoons ground allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
3 teaspoons ground cinnamon
3 teaspoons ground coriander
2 nutmegs, freshly grated (or 6 teaspoons ground nutmeg)

Mix all spices in a jar. Seal and store in a cool dark place.

Makes 60g/2 1/4 oz.

Moroccan Spicy Grilled Shrimp

Yesterday, after two days straight of rain and cold, we were finally treated to the crispest North Carolina blue sky I have seen in a long time. The temperatures decided to follow suit and in the warmth of the Sunday afternoon sun, we drank in the first glimpses of spring.

Like the eager daffodils that Josh spotted behind the house, people started popping out everywhere. Cyclists zoomed by on the street, runners broke out their shorts and tee-shirts, and dog walkers came out en masse. We decided to join the crowds and celebrate the burst of unexpected warmth by getting outside and grilling.

Grilling shrimp to be exact.

Grilling shrimp with a Moroccan make-you-travel-to-distant-exotic-places marinade to be more exact.

This marinade contains spices such as cumin (both ground and seeds!), paprika, ginger, turmeric, garlic, and fresh chiles that will transport you to faraway lands where palm trees dance and the sand feels hot between your toes.

As mentioned, this marinade is based in Moroccan flavors, and although it was quite easy to picture palm trees by an oasis in the desert as I inhaled the intoxicating scent, when I actually bit into the perfectly plump shrimp, it was the Caribbean I was whisked away to. I coud practically feel the salty breeze of the sea cooling my tingling lips.

Look at that image. Hard to believe I had to defrost my windshield when I left for work this morning and that they're predicting snow this Thursday. The harsh reality of winter is back, but what a wonderful gift yesterday was. And until the next glimpse of warmth, I will take comfort in dreams of spicy shrimp and ocean breezes...

Moroccan Spicy Grilled Shrimp

1 lb medium sized raw shrimp
1/4 cup olive oil
3 large garlic cloves, pressed
2 green chilies, chopped finely
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon paprika

Peel the shrimp, leaving the tails on. Devein them by slitting a thin line down the back of each one and pulling the vein out. Run them under cold water and place them in a colander. Sprinkle with 1/2 teaspoon salt, stir well so that the salt coats all of them. Set aside.

To make the marinade, mix the olive oil, garlic, chilies, cumin, cumin seeds, ginger, turmeric, and paprika in a bowl until well blended. Add the shrimp and stir well making sure that all the shrimp are coated. Cover and let sit in the refrigerator for four to five hours (or longer) in order for the shrimp to soak in all the flavors.

Skew the shrimp on skewers and grill 2-3 minutes on each side. Serve hot with a side of fresh greens. We decided on lightly steamed asparagus, sprinkled with salt and a squeeze of fresh lemon juice. Delicious!