Strawberry season in France is a thing, you know? And is a short one since it last only from (usually late) Spring to Summer. I started to spot cagettes with strawberries from Spain in markets and supermarkets about late March, but it was just about these last weeks that I saw Gariguettes strawberries from Carpentras, a french variety that, next to Mara de Bois, are acclaimed as the favorites of french people. It was until then that the husband and I got the idea to jam them.
Learning how to cook a foreign cuisine is always exciting. Learning how to cook that cuisine from a local, is a unique lifetime experience. Imagine then, the pleasure and honor we had when we found out that our instructor has been making, mixing and shaping Moroccan pastries (by hand) for about thirty years. Malika is from a Berber village and at Amal Association-Restaurant-Solidaire, where she works now, she is sort of da female boss in the Moroccan kitchen (they also have a male chef with a formal training). For the past three or four Saturdays, she has been teaching Amanda, Kate and myself the secrets of this refined delicious edible art.
It ain’t easy.