Marrakesh: Couscous with Hidden Quails

I heard of a Moroccan recipe called Couscous with Hidden Quails. Do you know the recipe? Please let me know.
B.Champenois

Cook your couscous following the directions on the box. Marinate 4 quails in 2 tablespoon lemon juice, 4 tablespoons olive oil, salt and pepper. Bake the quails in a 350 oven for 45 minutes. Place the quails in the center of a dish, cover with the couscous and sprinkle on 4 tablespoons of chicken broth. Garnish with fresh herbs. Serve right away.

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Mulukhiyya

My son in law has lived in Egypt for many years. I told me about a Mulukhiyya soup that he loved. He brought me a package of frozen Mulukhiyya. I have no idea what to do with it. Please help I would love to surprise im next time he comes to visit. J.Takerman

Mulukhiyya is a an herb in the family of the mint. It grows wild everywhere even in the US. Make a strong chicken bouillon. For 5 cups of bouillon add the frozen package of Mulukhiyya. Mix well. Cook for 5 minutes over medium heat. Then peel 2 garlic cloves and thinly chop. In a skillet heat 1 tablespoon olive oil, add the garlic; saute for 1 minute then add 2 tablespoons ground coriander nd 2 tablespoons ground cumin, mix well. Add the coriander/cumoin to the soup. Mix well add salt and pepper to taste and he juice of 1 1/2 lemon. Heat and serve with rice.

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Brisket

My daughter wants to cook a brisket. I haven'made one in many years. Could you give us a recipe? and remind me what to serve with it. Thank you M.Barroli

Have butcher trim a 5 pounds brisket. It is always better to cook a whole piece. It can be eaten cold or chopped and made into meatballs to serve with pasta.
Peel 3 garlic cloves. With the point of a knife make holes in the mest and insert slivers of garlic. Place the meat in a bakin pan. brush with 2 tablespoons olive oil and 2 tablesponns soy sauce. Sprinkle with salt and pepper. Top with 1 large onion thinly slice. Pour 2 cups of beef consomme in the pan. Cover the pan with foil paper and bake in a 350o oven for 2 hours, adding more consomme as needed. Allow the meat to rest in the juice. Thinly slice and serve with boiled potatoes, coarse salt and a green salad.

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Making the Most of Melons

America Entertains, June 24, 1988:

When I make melon balls to add to fruit salads, I never know what to do with the remainder of the melon once I've scooped out most of the fruit. Any suggestions?

Try making a melon soup -- it's a refreshing, unexpected dessert for a springtime dinner. Scoop out and puree the melon; you'll need 1 cup. Combine with 1/2 cup white wine, 1 1/2 cups waters and sugar to taste. Serve ice-cold, sprinkled with mint leaves.

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