Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast decadently rich croque monsieur, eggy and oozing with cheese gossamer cr me brulee, its sweetness offset by a brittle burnt-sugar topping.So, come join the fun – spice up your spice cabinet and your life with the warmth of these amazing flavors: cumin, saffron, ginger, cinnamon and paprika. The look, smell and taste all scream cooler weather and my favorite time of the year – autumn. This dish is perfect for the upcoming months. Thank goodness even a tiny bit of saffron goes a long way and will add a vibrant, yellow-orange color and fragrant flavor to soups, paella, rice, bread or – couscous. It makes one ponder who was the first person to think to themselves, “I’ll flavor this soup with the stigma of the fall flowering crocus?” Yum! Saffron is the most expensive spice by weight, so choose wisely, choose very wisely when using. I was in The Spice Shop when I discovered Saffron a spice made from the stigma of the fall flowering crocus. It was one of my great pleasures to walk into that shop filled with hundreds of spicy, exotic aromas to see row after row of spices and herbs and to experience tastes I didn’t even know existed. While in London in 2009, I had the pleasure of frequenting The Spice Shop at the Portobello Market in West London. Can someone please tell me how this is done? That alone, would be reason enough to go to Morocco. One day I would love to visit the Spice Market in Marrakech, Morocco. There is a whole world of spices I have never tried, but I am learning, and my taste buds are enjoying the journey. I also know from experience, if these spices are in your home, they will be used. I know some might be intimidated trying (and buying) spices that might be infrequently used. Ina uses a traditional type of couscous in her recipe. Here is an informative and interesting article describing couscous.įor my dish, I chose Pearl Couscous (toasted Israeli style pasta) simply because it was in my pantry waiting for its turn to be the star in a dish. I also discovered there are variants of couscous. I did some quick research and found out there is much discussion (and confusion) on whether it is a grain or pasta. I had never tasted couscous and knew nothing about it. I love zucchini, butternut squash, onions, carrots and all the spices in the recipe, but I had one problem. Her photo captured my attention first and then I scanned the recipe. I came across Moroccan Couscous in Ina Garten’s Barefoot in Paris cookbook.

Barefoot in paris cookbook