How To Cook A Colorful Moroccan Feast At Home
A sense of adventure has taken chef Doug Penfold around the world. Landing in Toronto in 1993, he rose through the ranks in some of Canada’s top kitchens, working for rock star chefs such as Jamie Kennedy, Didier Leroy and Anthony Walsh. He’d never say it, but these days he’s a star himself — a partner in the restaurant group that owns Toronto hot spots including Tanto, Cava and Chabrol.
After a spontaneous trip to Morocco, Doug fell in love with North African cuisine and was inspired to open his jewel-like restaurant, Atlas. Sadly, the eatery recently closed, but the chef shares recipes and advice for making his refined Moroccan food at home.
Doug Penfold: The food tie is the exploration of these cultures. Travel has really opened my eyes. When I moved to Toronto from B.C., I started travelling and it changed my world. Food is a fantastic way to celebrate these cultures, and the heart and passion of these people.
DP: It was the flavor profile. Moroccan food features the flavors of orange blossom water and rose water, and spice combinations of ras el hanout and cardamom; when you’ve had really great examples of these flavors, you’re like, wow, I didn’t know it could be this good!
Doug shares the essential ingredients and techniques for creating authentic Moroccan cuisine with H&H food editor Eshun Mott.
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