Garden Eats Book Shelf, Make Food & Eat
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Sharing Morocco via The Petite Gourmande Ruth Barnes

Ruth Barnes The Petite Gourmande at Garden Eats

Garden Eats Ruth Barnes Entertaining

Ruth Barnes, The Petite Gournande would be nominated an honorary family member if she lived closer to me- her lifestyle closely resembles Garden Eats at home- surrounded by food, deep tradition and a huge extended family! Her debut book release, Sharing Morocco shows off a sweet, yet sophisticated woman in the kitchen who is proud to share her family history with readers in both a genuine and endlessly beautiful way. When a friend asked me, “but why do you have so many dishes?” the other day, I pulled out Ruth’s book to show her- “so when you come over I can take delight in sharing something that’s been created for taste and look amazing to you!” She giggled, already knowing this- being one of my “taste-testing” friends. Ruth had no trouble conveying to readers exactly what the Moroccan tradition of family and food means. Through her thoughtful eye toward design and natural way in the kitchen, Barnes new book is endlessly full of traditional and exotic flavor and brilliantly entertaining color.

We all know where Morocco is situated- and lucky for us, Morrocan cooking blends exotic local flavors with the influence of their French and Spanish neighbors to the north. Barnes notes that sweet Spanish paprika, a mild ground pepper is often added to Moroccan dishes. Many people in the states only recognize paprika for its use as a bland garnish, but when combined in Moroccan cooking with saffron, turmeric and ginger, it transforms a seemingly ordinary dish into one that I’d tell you to eat during cold and flu season!

I think what I love most about Barne’s book is her ability to make you feel like you’re at her table. Sure, you might be cooking in your kitchen, but her writing style and anecdotes evoke invitation- an invitation to connect over food and drink in meaningful ways. When you get your copy, read about Moroccan tea culture. Whether you’re new to entertaining guests or have been thinking about inviting an old friend over, this chapter brings together the meaning of friendship. Ruth says even shop keepers offer potential buyers a cup of Moroccan mint tea to form a connection. The next time you make mint tea, bring whole tea leaves into your home for a traditional experience.

I put The Petite Gourmande’s Moroccan-Style Raspberry Soufflé with Rose Water recipe to the test today. I’ll never tire of a reason to use rosewater in my recipes- an essential ingredient in any traditional Moroccan kitchen. Known to exude calm and happiness, I use rose water both medicinally and as a kitchen staple. {I also spray a bit of rosewater into the air in my dining room after dinner and before dessert, guests don’t know, but they seem rather happy ;)}.

This recipe was printed with permission of Greenleaf Book Group

Moroccan-Style Raspberry Soufflé with Rose Water

What You’ll Need:

  • 1 pint/12 oz  fresh raspberries
  • 1 plus 3 tablespoons sugar (I used blonde coconut sugar)
  • 1 teaspoon rose water
  • 6 egg whites
  • 2 oz/1/2 stick butter

Putting It All Together: 

  1. Preheat oven to 400 degrees.
  2. In a blender, place raspberries and 1 tablespoon of sugar. Blend until raspberries are pureéd.
  3. Add rose water to pureé, mix well and pour into a mixing bowl.
  4. In a separate bowl, slowly beat the egg whites with a handheld mixer for a few minutes. Then add the remaining 3 tablespoons sugar. Increase the speed to high and beat until the mixture forms stiff peaks.
  5. Fold egg whites gently into raspberry mixture until fully blended.
  6. Lightly butter 6 cocottes or ramekins.
  7. Divide the mixture between the 6 and level tops with a spatula.
  8. Place in the oven on top of a baking sheet and bake for 13 to 15 minutes or until the soufflés rise.
  9. Serve immediately.

Notes. If you’re looking at this recipe thinking “easy, breezy” you’re right, it is, but please fold in your egg whites if you actually want this blushing soufflé to rise properly. Over-excite your egg whites and you’ll end up with a rather flat-looking mish-mash of a dessert. And, you’ll want to look in the last minute, but do not open that oven. Use your oven light and get a glance from the outside. Barne’s suggested bake time is right on. If you use a convection oven, perhaps give it one less minute.

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This entry was posted in: Garden Eats Book Shelf, Make Food & Eat

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C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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