Le Mood Cooking Workshop with PREVIEW!
Limud (v.) to study, to learn (hebrew)
Study (v.) “application of the mind to the acquisition of knowledge”
As we love to acquire new skills, to share new stories and to enjoy some tasty bites, we are offering a workshop on Sunday, October 14th, 2012.
Second Annual Le Mood
6600 rue Hutchison
6h00 – 6h45
It will be fun
AND AND AND we will be showing A PREVIEW of our FIRST and much awaited web series EPISODE!
We encourage every one to come and check out the full day of activities. There are many sessions going to, including the one our dear Myrite is giving about chocolate ! miam!
As for you, right here and right now, in cases you can’t wait till sunday or you can’t make it only because you live in another city, we still wanted to share the recipes.
This recipe will be fully explained by Gilberte, in the FIRST EPISODE. So stay tuned. It is an easy, delicious and really special recipe that is usually cooked for Shabbat meals. Gilberte gives a wonderful story in the episode!
Gilberte collected many recipes from the various ‘secret’ cooks of the Montreal Sepharadic Community. She worked for many years with the eldery women of the Cummings Center, and realized they had so much knowledge that needed to be acquired! She collected all the recipes and published a wonderful book.
- 2 cans of diced tomatoes
- 3 green peppers, diced
- 1/2 cup of olive oil
- garlic (to taste)
- salt (to taste)
- Heat the oil in a pan
- Fry the garlic till golden, and add the peppers
- Add the tomato cans with the juice
- Salt with moderation
- Let it simmer at low heat for 30 mins, or till all the liquid is reduced
We will also be making Harira (the vegetarian version) – the dish that is usually served after Yom Kippur (the day of atonement). It is filled with proteins, and def a must with the winter slowly arriving.
- 1 can of chick peas (28 oz)
- 1 can of lentils (14 oz)
- 1 can of tomatoes (14 oz)
- 2 onions
- 3 sticks of celery
- 1 bunch of cilantro
- salt and pepper
- 2 spoons of flower
- 1 lemon
- 1/2 cup of oil
- Cut the celery, onions and cilantro
- Heat the oil and add the onion. Soften the onion till translucent
- In a big pot, add onions, tomatoes (in can and whole, squeeze them), chick peas and lentils, and celery
- Bring to a boil, then lower the heat and simmer for 30 minutes
- Aside, add flower to some water in a small pot. At low heat, mix till it becomes consistent but not too tick.
- Add the thickening paste of flower and water to the soup.
- When serving, add cilantro and lemon
Hope to see you on Sunday!
* all the photos are from Gilberte’s cookbook La cuisine sépharade marocaine des grands jours et du quotidien *