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1
To make the harissa, roast the jalapeno chiles or red bell pepper under a preheated broiler or over a gas burner, turning as needed to color evenly, until soft and the skin is charred and blistered.
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2
Set aside until cool enough to handle, then peel and seed them.
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3
Pull the stems off all the dried chiles and shake out some of the seeds.
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4
Break up the pods a bit, place them in a bowl, and add boiling water to cover.
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5
Set aside to soften, about 30 minutes.
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6
Lift the chiles out of the water, reserving the water, and scrape the pulp off the skins of the large chiles with a paring knife.
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7
Discard the skins.
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8
Place the pulp and the small softened chiles in a food processor and add the peeled fresh chiles or bell pepper, garlic, coriander, caraway seeds, and salt.
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9
Process to a thick paste.
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10
Drizzle in the oil and continue processing until as smooth as possible.
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11
Use right away, or cover and refrigerate for up to 3 weeks.
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12
To make the tagine, heat the butter in a large pot over medium-high heat.
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13
Add the sausage balls and saute, turning, until browned all around, about 3 minutes.
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14
Add the onion, turnip, fresh ginger, powdered ginger, cardamom seeds, turmeric, cinnamon, cayenne, and cilantro and stir to mix.
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15
Place the apples on top, add the water, cover, and simmer until the apples and turnips are soft, about 20 minutes.
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16
While the tagine cooks, make the couscous.
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17
In a small saucepan, combine the butter and raisins and place over medium heat until the butter melts.
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18
Set aside off the heat.
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19
Bring a kettle filled with water to a boil.
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20
Spread the couscous in a wide baking dish, and pour just enough boiling water over it to moisten without floating the beads.
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21
Stir to mix and absorb the water.
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22
Pour in a little more water, stir again, and fluff with a fork.
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23
Pour in a little more water and fluff up again.
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24
Add the butter and raisins, fluff up, cover with a damp cloth, and set aside in a warm place.
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25
To serve, spread the couscous on a large platter.
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26
Spoon the tagine across the top.
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27
Sprinkle the almonds over all and accompany with the harissa.
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28
The topic of apples suitable for cooking is worth some essaying.
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29
Looking back over the shoulder of history, who could predict what Johnny Appleseed would engender?
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30
Certainly his seeds turned into a world of apples.
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31
Varieties vary in flavor, which means each provides a distinct taste and texture that define how it will be eaten.
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32
Not long ago, supermarket choices were few, with the options basically pippin, firm texture and slightly tart flavor; Golden Delicious, less firm and sweeter flavor; and Granny Smith, somewhere in between the first two.
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33
With the burgeoning of farmers markets and growth of the eat-local, eat-fresh ethic, new varieties have appeared in great numbers.
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34
They vary according to where you live.
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35
My usual choice from among those available where I live is Fuji.
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36
The best advice for shoppers is simple: choose firm, not mealy, apples grown by farmers in your area.
