Thanks so much to all who made it out for our demonstration: Breakfast in Bed! We watched and tasted David Vergona’s preparation of Eggs Casablanca, a North African variation on Eggs Benedict, with poached eggs served on pita, with a spicy harissa and David’s Hollandaise.

David Teaching

David experimented this time, with a Hollandaise recipe from Gourmet which was ‘backwards’ from his common preparations. This recipe adds butter to warm eggs, with the acid added last. It worked amazingly, and even with constant interuptions from the class participants, no curdle!

If you came into the store any time early this week, you smelled the gorgeous aroma of the harissa, warm, hot and a little sweet. The harissa was mixed with hummus for this dish, but has been subsequently used to enliven a chicken tagine that we were inspired to make Sunday night.

Harissa, from

1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cloves garlic, quartered
salt to taste
3 tablespoons sweet paprika
1 tablespoon red pepper flakes
1 tablespoon olive oil
additional olive oil

10 or 12” skillet (not non-stick; skillet will get very hot)
mortar and pestle


Toast the caraway, coriander, and cumin in a skillet over medium heat until very aromatic, about 2-3 min. Let cool and grind to a fine powder. Add the garlic and salt and grind again until smooth. Add the paprika, pepper flakes, and 1 Tbsp oil and grind till well combined. The harissa will be very thick and dry. Transfer to a small jar and cover with olive oil. It will keep, covered, in the refrigerator for 6 months.

Upcoming Demos:

Saturday, Feb. 24 Vegan Cooking with Isa Chandra Moskowitz, 3 PM

Isa’s demo has been posponed.  Stay tuned for further info.