Posted on 03/03/2019 3:47:44 PM PST by Jamestown1630
Tajine (or tadjine or tagine), which derives from words for a kind of earthenware cooking pot, can also refer to the Moroccan or Algerian stew, often a sweet-and-savory or sweet/sour combination, that is traditionally cooked in it. (There is also a Tunisian dish called ‘tajine’ which is different altogether from the more commonly known stew, being more like a frittata. )
The tajine generally begins with searing of the meat, poultry or fish, and then the addition of sauteed vegetables, sometimes dried fruit, and herbs and spices. The dish steams under the cone-shaped cover of the pot - needing very little water since the steam is trapped - and creating great flavor.
There is no end to the various recipes for a tajine; here is one using chicken and olives, from ‘ChickenChannelWeb’:
https://www.youtube.com/watch?v=C9TSlbjwTvY
The tajine pot is traditionally a clay pot; there are many different sizes and types for sale, including some more modern ones that have stainless steel or cast iron bottoms, which might be preferable today: even good pots can crack over a modern range, even when used with a diffuser.
And while the dish may turn out more flavorful and authentic using the traditional pot, it can certainly be made without it. A web search on ‘tajine without a tajine’ brings up lots of ideas, including the clever idea from ‘Brothers Green Eats’ of using a clay flowerpot:
https://www.youtube.com/watch?v=JqvlUCrthcM
One of the typical ingredients of a tajine is preserved lemon – very easy to make, but takes about 2 weeks to cure. If you can't wait, these can now be purchased at specialty food stores. Many recipes use only salt and water, but this one from Epicurious adds turmeric, clove and coriander:
https://www.epicurious.com/recipes/food/views/Preserved-Lemons-51187340
-JT
Nope. I wanted a GE but they didn’t have one.
Yes, traditional lemon juice and sugar.
Last night, we made seafood gumbo with rice, biscuits and I made my own version of a King Cake.
Thank you, Jamestown. Just got your good wishes!
Sounds deelish......a nice way to celebrate Shrove Tuesday.
NEW ORLEANS COLE SLAW
METHOD Whisk cup mayo, 4 tb buttermilk, 2 tb maple syrup, 2 tsp cider vinegar;
toss/coat w/ shredded cabbage, grated carrots, minced scallions/celery. S/p then toss in fine-chp nuts.
Sort of a play on Green Goddess dressing. I make that and always add a bit of green food coloring along with the herbs.
Mmmmmmmm.......that’s very clever....adding the green food color.
As soon as I mix the salad with the dressing, it turns white again. Of course, I don’t use a lot of coloring. No one wants a lurid dressing.
The Best Lime Ice Cream
ING 3/4 cup sugar 1 1/2 cups h/cream 2 tb grated lime zest 1/3 cup lime juice (Key lime juice is great).
Directions Stir/combine ing til sugar dissolves. Freeze in an ice cream maker, or in a wide, shallow container, stirring from time to time.
Chef's Note: the ice cream never gets really hard in freezer -- the texture should be airy and light.
The Best Lime Ice Cream
ING 3/4 cup sugar 1 1/2 cups h/cream 2 tb grated lime zest 1/3 cup lime juice (Key lime juice is great).
Directions Stir/combine ing til sugar dissolves. Freeze in an ice cream maker, or in a wide, shallow container, stirring from time to time.
Chef's Note: the ice cream never gets really hard in freezer -- the texture should be airy and light.
Wow! That sounds delicious! Thanks
I would love to be on your monthly cooking ping list. The recipes that are shared here here all sound so good- I can’t wait to BEGIN!
THANKS!
smvoice
Sharon
LEMON CRINKLES
PREP stir 2 c flour made from blanched almonds, cup sugar, 2 tb lemon zest, pinch salt.
BATTER elec/mixer/med 2 egg whites to soft peak. Stir in tsp lemon extract then flour mixture to thick dough.
Roll into 1 1/2 tbl-size balls, then roll in conf.
Bake 2” apart on parchmented sheetpan 350 deg 15-17 min (tops crackle/bottoms are lightly browned).
Cool completely on sheetpan. Roll in conf. Store airtight 3 days.
You’re added!
Our local Safeway has point cut for $1.68 per lb. this week.
My husband usually prefers the flat cut, because it’s easier to deal with. The Point is two muscles, one on top of the other, with the grain of each opposed. To get a tender cross cut, you have to separate the muscles before carving.
Either way, corned beef is great - Enjoy!
I think the point cut has a bit more fat too. Hence, the theoretically lower price than the flat cut.
I think ‘they’ say that the point has more flavor, too.
We’ve always been happy with the flat cut; but with point going so cheap, we’re going to stock up :-)
Oh my, Guy Fieri just explained to the viewing audience that mountain oysters come from the underneath of the cow.
The mind can make some things very unappetizing, even when they might be ‘good eats’. I think I’ll abstain, and get my oysters from the sea :-)
https://en.wikipedia.org/wiki/Rocky_Mountain_oysters
(Please note the direction to the ‘prairie oyster’ hangover cure. My father, who was a boxer in his youth and won the Golden Gloves, used to give me that when I had the ‘flu - I guess he learned it as some kind of ‘strengthening’ cure. It was nasty, but I gulped it down to save his feelings :-)
Roasted Zucchini with Preserved Lemon and Oregano / (serves 4)
Ingredients 2 large zucchini 1/2 cup olive oil tb lemon juice garlic clove, diced tb chp shallots
tsp ea chp fresh parsley leaves chopped fresh oregano leaves K/s-pepper 1/2 cup kalamata olives 1/2 tb chp preserved lemon
Directions Preheat roaster in 375 deg oven. Halve zucchini in half lengthwise, then cut across into thirds;
add olive oil, lemon juice, garlic, shallots, parsley and oregano, ks/p. Toss to combine.
FINAL---Carefully remove roasting pan; add zucchini mixture. Roast 3 min. On counter, stir in the olives and
preserved lemon. Roast 3-4 min, don't overcook zucchini. Serve immediately.
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