{"id":9502,"date":"2012-04-23T09:33:37","date_gmt":"2012-04-23T16:33:37","guid":{"rendered":"https:\/\/shescookin.com\/?p=9502"},"modified":"2016-12-09T13:33:15","modified_gmt":"2016-12-09T21:33:15","slug":"savory-spice-shop-moroccan-cooking-class","status":"publish","type":"post","link":"https:\/\/shescookin.com\/savory-spice-shop-moroccan-cooking-class\/","title":{"rendered":"Savory Spice Shop: Moroccan Cooking Class"},"content":{"rendered":"

\"Moroccan<\/a><\/p>\n

I’ve been on a Moroccan binge ever since I discovered the spice Ras el Hanout <\/a>at the Taste of Huntington Beach two years ago. Which is why I didn’t hesitate at the chance to attend a Moroccan cooking class at Savory Spice Shop <\/a><\/strong>and give them a shout out to promote their stores at OC Mart Mix (Costa Mesa) and in Corona del Mar.<\/p>\n

Cooks, professional and home cooks alike, know that using the freshest, highest quality ingredients makes all the difference in a dish, and this is certainly true of herbs and spices. As soon as you enter Savory Spice Shop, you’ll know -as I did – that it’s only a matter of time before you’ll be replacing all the supermarket spices you have (some of mine are years old, I’m embarrassed to say).<\/p>\n

Savory Spice Shop features more than 400 fresh herbs and spices, 140 unique seasoning blends, organics, extracts, sauces and more, with locations in Corona del Mar and Costa Mesa, both owned by\u00a0Laura Shute and Randy Morton.<\/p>\n

\"The<\/a><\/p>\n

Chefs Linda Elbert and Michell Bretall, owners of The Basement Table<\/a>, a pop-up restaurant at Laguna Culinary Arts<\/a>, \u00a0demonstrated the use of local ingredients and spices from Savory Spice Shop to create a Moroccan dinner, featuring: Moroccan spiced hummus and pita chips with Za\u2019atar, spicy glazed carrot salad, charmoula marinade, meatball tagine with couscous and gazelle horn cookies with mint tea. Cost to attend this class was $40 per person and included a demonstration on how to prepare all the dishes.<\/p>\n

\"Moroccan<\/a><\/p>\n

Moroccan spiced hummus and pita chips with Za\u2019atar – so easy!<\/div>\n
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\"Moroccan<\/a><\/div>\n

Spicy, glazed carrot salad – crispy with bright flavors!<\/p>\n

\"Moroccan<\/a><\/p>\n

The charmoula is what I was dying to make again – the few little meatballs I tasted during the class served to further pique my interest in Moroccan cuisine and had my tastebuds begging for more. I’m sharing The Basement Table’s recipe as is – I strayed from the recipe only a bit by using just ground beef and one can of tomatoes (vs. two) to achieve more of a stew, and forgetting the peas! Then I noticed that there were no peas in the tagine above – there was probably a reason for this, but I don’t remember what it was. I add peas to a lot of dishes where it’s not considered the classic presentation – just because my family loves sweet petite peas, next time…<\/p>\n

Before leaving Savory Spice Shop, I bought little 2 ounce packets of the spices I didn’t have at home to make the charmoula. That’s one of the great things about Savory Spice Shop, you can buy a little if it’s not a spice you use frequently, or go larger for your favorites. The most difficult part of this recipe was retyping it here \ud83d\ude42<\/p>\n

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