There is something about porch doors that stir up memories of summer. They remind me of the bungalow colony in the Catskills where we stayed with the “mima” and my cousins, of day trips to family and friends in cottage country outside of Toronto, and of the weekends we spent at my aunt’s house in New Jersey. The center screen invites you to peek inside, like a window without a curtain, and offers you a chance to call out and see if anyone is home without having to knock. Then there is that particular sound that a porch door makes as it slams shut, that hard clap that announces your arrival and your departure. Best of all, you can smell what’s cooking as you pass by.
When we redid our kitchen several years ago, I went on a mission looking for a porch door in various architectural salvage yards, and when I finally found one, it needed to be restored. We brought it home and after it was sanded down, painted, and re-screened, it was installed on the laundry closet inside my service porch, as a reminder. When I’m home, you will find that I always keep my kitchen windows open (and curtain free) so you can still peek in, call out my name, and smell what’s cooking. Come on in!
Saute thighs and onions in olive oil till golden, meanwhile sprinkling with spices. Allow to fry for several more minutes and add tomato paste, chickpeas and 1 cup of water. Season with salt and pepper bring to a boil, then lower heat and cook for about 15 minutes. Add about 4 cups of water to the pot along with the orange squash, sweet potatoes and carrots. Cook for about 45 minutes. Add zucchini, raisins and cilantro and cook on low flame til vegetables are tender.
Prepare couscous according to directions on the box. Before serving take a ladle of the broth and stir it into the couscous which will give it a beautiful color. Mound couscous in the center of a large platter and surround with meat and vegetables. Place broth is a small bowl to serve on the side. Serves 6-8
June 26, 2012 at 9:26 PM
Just wanted to add publicly here – it was delicious, and well-received by the family we shared it with. 😉
June 27, 2012 at 7:47 AM
I am SO glad and thanks so much for letting me know.
June 26, 2012 at 4:50 PM
Mmmm. Making this tonight!
June 26, 2012 at 7:26 PM
Let me know how it comes out!!
June 26, 2012 at 12:56 PM
Looks delicious! Making this in quantity tonight both for us and to take to people from our shul who just had a baby.
(Just noticed you’ve labelled this “parve”, btw! Might want to change that…)