Day of the Dead- a time to celebrate lost loved ones.

When I was a kid I always dressed up like a hobo for Halloween.  I smeared a few ashes across my face, tied a bandana around my head and took a long pole and tied a bundle of old clothes in it and slung it over my shoulder.  As I got older, I managed to avoid Halloween parties all together.  I didn’t like the idea of dressing up and always preferred mom's incredible baked treats to store-bought candies, so Halloween never really excited me.

But as I watched the team at my restaurant, Copita Tequileria y Comida, prepare to celebrate Day of the Dead, I started to take a new fresh look at the holiday.  It also made me think so much about my Dad who passed away two years ago. 

Dia de los Muertos,  or Day of the Dead, is a Mexican Holiday that focuses on celebrating and honoring loved ones that have passed. People in Mexico start preparing for Dia de los Muertos by setting up the alter a day or two in advance- covering a table with a white tablecloth, and on top they place silver crosses, marigolds, candles and photos of their beloved deceased.  

Many family members even place the favorite food and drink of the deceased on the altar as an offering.  While the dead are venerated, the living rejoice with multi-day festivities centered around the home and the table.  Everything has meaning.  Friends and family enter the home and follow the path of marigolds that lead you through the home to the alter and gifts are placed there.   

We’ll be celebrating Dia de Los Muertos again this year with a special menu and the restaurant will be filled with a beautiful alter and marigolds from our organic garden, just up the hill in Sausalito.  Come join us at Copita for some of our favorite fall recipes to celebrate lost loved ones this weekend:

DIA DE LOS MUERTOS Menu 2013

Pa’los difuntos

organic marigold-infused tequila, California poppy liqueur, cava, marigold petals

Espiritu
tequila blanco, guava, campari, st. germain, lime   

Quesadillas
Cuitlacoche Corn Truffle and Cypress Grove Goat Cheese;
Epazote, Chile Serrano and served with a Spicy Tomatillo Salsa

4 Different Pozoles:
Vegetarian, Niman Ranch Pork, Mary’s Farm Chicken, or Mixed Seafood

Mexican Hot Chocolate
Spiced Whipped Cream and Pan de Muerto 

Magical Marrakech and a bowl of Harira

Magical Marrakech

Shake me, wake me…. Is this real?  Ah yes, I’m here in Morocco, one of my favorite places on earth!  I'm leading a small group on a Culinary Journey in Marrakech and before their arrival, I went to visit my friend Abdoul at his home in the old medina or center of town.  Imagine this….

As the door to his home opened, exotic music, incense and the light of a thousand candles, poured into the alley.  Inside, the central courtyard opened to the clear night sky and the gentle breeze stirred the date, palm and olive trees that grew towards the night stars and the nearly full moon above.  A fountain, the centerpiece of the courtyard, trickled with water.  Rose petals floated in the pool.   Low tapestry pillows were spread around low brass tables on the intricate mosaic floors.  It was here for the next several hours my friend Abdoul, his family and I shared a traditional Moroccan feast.

A bowl of the richest, most delicious peppery soup called harira, a minestrone‑like soup served with lemon wedges and fresh dates, is the typical dish served to begin the meal.

Harira has a long history whose roots come from the Berbers, indigenous North Africans from the mountains and deserts.  It’s eaten throughout the year, but especially

during Ramadan, a period of atonement and forgiveness when fasting is done during daylight hours.  When the bells chime to announce sundown, silence is heard in every Moroccan village as the families gather at the table and break their month‑long daytime fast with a big bowl of harira.  

Abdoul's Harira was incredible.  I could easily get used to this tradition!

Try it yourself:

HARIRA

1/2 cup dry chick peas

3 tablespoons olive oil

1 1/2 pounds small lamb cubes, trimmed of all fat

2 medium yellow onions, chopped

1/4 cup celery, chopped

2 ½ cups peeled, seeded and chopped tomatoes, fresh or canned

1 tablespoon tomato paste

1/4 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/2 teaspoon pulverized saffron threads

Freshly ground black pepper

1 cup dried lentils

1/2 cup spaghetti, broken into small pieces

1 egg, lightly beaten

Salt

3 tablespoons flour

1/4 cup fresh chopped cilantro

1/4 cup fresh chopped flat leaf parsley

3 to 4 tablespoons lemon juice

8 lemon wedges

Pick over the chick peas and discard any stones.  Cover with water and soak for 4

hours or overnight.   

In a large heavy soup pot over medium high heat, warm the olive oil.  Add the lamb in a

single layer in batches and cook, stirring occasionally, until well browned on all sides,

10 to 15 minutes.  Remove and set aside.  Add the onions and celery and cook until the

onions and celery are soft, 12 minutes. 

Puree the tomatoes, tomato paste, ginger, turmeric, saffron and 1 teaspoon black

pepper in a blender or food processor until smooth.  Add the tomato mixture and the

lamb to the onions and celery.  Add 6 cups of water, the lentil and chick peas and bring

to a boil.  Reduce the heat to low and simmer uncovered 2 hours until meat and chick

peas are very tender.

Thirty minutes before serving, add the beaten egg and stir briskly until it makes

strands.  Add 2 cups water and the pasta and cook until tender, 8 to 10 minutes.  

Season with salt and pepper.

Increase the heat to medium high.  Bring the soup to a boil.  Blend the flour with 1 cup

water and add the mixture to the soup pot, mixing vigorously.  Simmer slowly 5

minutes.  Add cilantro, parsley and lemon.  Season to taste with salt and pepper.

Ladle the soup into bowls and serve each bowl garnished with lemon wedges.

Serves 8 

I hope you enjoy it as much as I did! 

P.S.  Ready to make a Moroccan feast?  Try these recipes that Chef Bahija of Jnane Tamsna and I created, too:

Moroccan Chicken with Tomato Marmalade

Briouats (Moroccan Phyllo Rolls with Shrimp and Scallops)