Marrakech chicken stew with preserved lemon & olives

Cumin seeds	1 tablespoon
Anise seeds	1 teaspoon
Strange blackish-purple seeds I found in the cupboard (maybe poppy)	2 teaspoons
Flour	½ cup
Pepper, freshly ground	1 teaspoon
Salt	1 teaspoon
Chicken thighs, boneless, skinless	3 pounds
Olive oil, extra virgin	2 tablespoons
Onions, chopped	2
Garlic, minced	2 cloves
Wine, white	½ cup
Chicken broth	1 ½ cups
Lemon, zested, juiced	1
Lemon, preserved, finely chopped	1
Parsley, chopped	¼ cup
Olives, Kalamata, coarsely chopped	½ cup

1. In a cast iron skillet over medium-high heat, toast the cumin and anise seeds for 30 seconds, stirring constantly.
2. Remove from heat, add the "strange blackish-purple seeds," and continue stirring for 30 seconds more.
3. Pour into a mortar, and process into a coarse meal.
4. Place in a large bowl, and mix with the flour, pepper, and salt.
5. Heat the oil in a large skillet over medium-high heat.
6. Dredge the thighs through, in batches, and brown 3 minutes per a side; transfer chicken to slow cooker; reserve flour mixture.
7. Reduce heat to medium, add the onions, and cook until tender, about 2 minutes.
8. Add the garlic and flour mixture, and cook for 3 minutes, or until the flour lightly browns.
9. Add the wine and broth, and stir constantly until the sauce thickens slightly.
10. Remove from heat, stir in the lemon zest, and pour over the chicken.
11. Sprinkle preserved lemon over the top, cover, and cook on HIGH for 2 to 3 hours (LOW for 4 to 6).
12. Transfer the chicken to a platter, and keep warm.
13. Stir the lemon juice, parsley, and olives into the sauce, and then spoon it over the chicken.

Recipe adapted from Art of the Slow Cooker by Andrew Schloss

Meyer lemon twisted vanilla slice

Puff pastry sheets, defrosted	2
Milk	1 cup
Vanilla bean, split, scraped	1
Corn flour	¾ cup
Custard powder	½ cup
Sugar, fine granulated	1 cup
Cream, heavy	3 cups
Butter, unsalted	50 grams
Eggs	3 yolks
Meyer lemon zest	2
Sugar, confectioners’	Dusting

1. Preheat to 365°F.
2. Line a 10-inch square pan with parchment paper so that the paper comes up over the sides (to help lift out the slice).
3. Place both pastry sheets on a baking sheet lined with Silmat, and bake for 8 to 10 minutes, until golden brown; set aside to cool.
4. Place one pastry sheet into the bottom of the pan, cooked side up; you may need to trim to make it fit.
5. In a saucepan over medium heat, combine the milk, vanilla seeds and pod, and zest, warm gently; set aside for 20 minutes to infuse the vanilla into the milk.
6. In another saucepan, whisk together the cornflour, custard powder, and sugar.
7. Bring the milk mixture back to steaming hot.
8. Stain the milk mixture, discarding the vanilla pod and zest.
9. Pour into the flour mixture, whisking until smooth.
10. Add the cream, and return to low heat, stirring constantly, until the mixture thickens and starts to bubble.
11. Add the butter, stirring well to combine, and then remove from heat, and whisk in the yolk, one at a time, until smooth.
12. Pour into the the pastry-lined dish, and set aside to cool slightly.
13. Place the second pastry sheet on top, cover with plastic wrap, and then refrigerate overnight.
14. Cut into squares, and dust with confectioners' sugar before serving.

Yield: 8

Meyer lemon madeleines

Flour, all purpose	¾ cup
Sugar, granulated	1/3 cup
Sugar, brown	1 tablespoon
Baking powder	½ teaspoon
Salt	Pinch
Lemon, Meyer, zest juice	2 divided 2 tablespoons
Eggs, lightly beaten	2 large
Honey, high quality	1 tablespoon
Vanilla extract	½ teaspoon
Butter, unsalted, melted, cooled	5 tablespoons
Sugar, confectioners’, sifted	2/3 cups

1. In a medium bowl, whisk together the flour, granulated and brown sugars, baking powder, salt, and lemon zest.
2. In a small bowl, whisk together the eggs, honey, and vanilla.
3. Add the egg mixture to the flour mixture, and stir until just combined.
4. Add butter; mix slowly but thoroughly until smooth.
5. Cover, and refrigerate at least 1 hour, or up to 1 day.
6. Preheat to 350°F.
7. Spray a standard-size madeleine pan with cooking spray, and use a pastry brush to evenly coat the insides of each mold.
8. Spoon the batter into the mold, filling each about three-fourths full.
9. Bake for 13 to 15 minutes, until the cakes are lightly browned and spring back to the touch.
10. Immediately unmold on parchment paper; let cool.
11. In a small bowl, whisk together the confectioners' sugar, zest, and juice.
12. Use a pastry brush to glaze the scalloped side of each madeleine.

Yield: 12
Recipe from Tutti Dolci, but I must admit: their madeleines look significantly better that what I acheived.

Kale salad with apple, hazelnut & smoked fish

Kale, rinsed, stemmed, torn into small pieces	1 bunch
Spring onions, thinly sliced	1 bunch
Olive oil, extra virgin	2 tablespoons
Vinegar, brown rice	1 tablespoon
Salt, sea
Pepper, coarsely ground
Apple, tart, cored, thinly sliced	1
Hazelnuts, chopped, toasted	¼ cup
Pecorino romano or parmesan, shaved
Fish, smoked, crumbled into small pieces	1 fillet

1. In a large bowl, combine the kale and onions.
2. Drizzle with the oil and vinegar, and then season with salt and pepper to taste.
3. Toss by hand, rubbing the leaves with your fingertips.
4. Gently fold in the apple.
5. Transfer to serving plates, and top with the nuts, cheese, and fish.