Choumicha, Morocco’s sweetheart chef made dinner for us yesterday at the Santé Plus Magazine quarters. Their cooking workshop is still a thing of beauty, the table setting was once again exquisite, and the event was sponsored by the cute girly team of Dalaa.
The team at Santé + throws the best events for two reasons; one : the buffet and two : the food. I know they’re the same thing, don’t come at me. But seriously though, some of the buffet was made by the ever so talented Aïcha Lahlou with what I first thought was a chocolate covered star shaped cookie, which turned out to be a moist cake with red berries filling. You expect to have a crunchy bite and it turns out to be a soft one. I don’t know why that gave me so much satisfaction but it did. And it was awesome. I think I’m gonna have to hit her up for the recipe. And blueberry filled éclairs which were as good as the ones you’d eat in Paris (you know which ones I’m talking about). I’m not making things up, they really were. I think these were from Pop Chou, the new cute éclair shop in Mohamed Sijilmassi (right in front of Lee Cooper).
Anyway, after the buffet we then headed to the workshop to see what was in store for us. We were greeted at the entrance by Choumicha who’s such a down to earth person, with a desire to help out and be useful that make her even more likable. She made a menu designed for moms to be, healthy and full of flavors. Moroccan cuisine knows how to master handling both. The starters were a combination of eggplants caviar and sardine rillettes on toasted bread. Topped with olives that I spend the night surreptitiously stealing. I don’t know how much of it was surreptitious but let me have this.
Next were the main dish which was a revelation. I’m a fan of fish, I am. But I like to eat it whole, I’m not exactly a fan of fish balls but oh my god. How that was yum. Choumicha picked the chair out of whitings and mixed it with her fish mix and some herbs, and then steamed the little balls exactly like you would dumplings. Accompanied by a tomato sauce where boiled carrots and potatoes, red peppers and olives stewed for a long time, the final result was astounding. Fish tajines are common in Morocco, and I’m not really into the concept, I don’t feel like the flavors mix well enough. Well in this particular case, the taste was exquisite. Really, that is the term to describe her dish.
To top it all off, the dessert had all the berries. Like, everything I’m into. So I obviously volunteered to make the little verrines. The recipe calls for Moroccan jben (which wasn’t available so she substituted it with goat cheese), plain yogurt, and a couple of tablespoons of honey to your liking. We cut strawberries in cubes and filled the bottom of the verrines, added the cheese/yogurt mixture, put all kinds of berries on it (raspberries, blueberries & redcurrant), and finally sprinkled her homemade crumble on top.
A delightful evening surrounded by beautiful people and making amazing food. It’s just that next time I come home to my husband and tell him I’m hungry cause I was more busy talking than actually eating he’s gonna lose it.
Happy aid guys ! <3