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
If you scroll down a bit on this link there’s a tagine recipe for the Romertopf. https://www.kitchenkapers.com/pages/focus-on-the-romertopf-roaster
It sounds so, so good.
That looks like mine. I got it at the brick-and-mortar thrift - perfect condition ;-)
Daughter made a stew? last nite; Beef stock, various seasonings (use your favorites), browned ground beef, carrots, celery, 1/4rd spuds, tomato pieces, zucchini and cabbage.
ssave
I must be vintage. (Well, yes, I know I am). Ha!
That’s the Romertopf I have including the booklet. Good times! I also remember there was a Schlemmertopf cooker. My spelling may be off. I’ll have to look it up.
Supposedly these pots are good for baking bread. I’m going to be busy the next few days.
That’s a good link. I’ve wondered how no-knead bread would work in it. I ruined my husband’s Lodge enamelled Dutch oven trying bread in it - didn’t realize I should put parchment in first. I guess I’d put parchment in the Romertopf, too.
Dat’s cheap!
Wow! I’m surprised that ruined a Lodge. I’ve seen so many recipes for bread in that Dutch oven. I was always tempted but never got around to trying it. I guess that the knob on the lid wasn’t metal kept me from trying it it. Now I’m glad I didn’t. Thanks for the parchment tip.
Peri Peri shrimp.
Shell on shrimp 2 lb. Tablespoon peri peri. A head of garlic, crushed. Stick of butter. In a large skillet on low melt the butter. Add the flavorings. When melted add the shrimp and coat well. Wait for the shrimp to cook on medium low. Cocktail sauce, homemade of course. As a side, cut an artichoke in half. Scrape out the choke with a spoon. Wrap the halves in had foil after drizzling with olive oil and putting a clove of garlic in the well and a sprig of thyme on top. Roast at 425 for 45 min. As a dipping sauce for the leaves a half stick of melted butter with a generous amount of garlic powder and Worcestershire sauce.
Lots and lots of paper towels. It is a messy meal. Very messy, but worth it.
Etsy’s asking 89.95....hope you got a better buy.
I’m sure it works much better in a well-seasoned, plained cast iron casserole - but it burned the enamel on the Lodge and weakened it and it started to all peel off. I’d use parchment anyway. When you make no-knead bread, the first short round of baking is very high-temp.
(You can buy Le Creuset knobs that will fit the Lodge; but if you get one that’s not enamel it will probably have a cast iron knob anyway.)
.....the Calcutta Chicken looks delish......
curry, ginger, sour cream.......and orange wedges added at the simmer....
We had a little snow )1 1/2 inches and cold, too, so for supper, we had comfort food -— roasted chicken legs, that I then poured Heinz chicken gravy (surprisingly good quality gravy) over, and cooked it covered for another half hour, mashed potatoes, stove top stuffing, southern style green beans, and pickled beets. I made some Irish soda bread, but for some reason, it was awful! Couldn’t remember which recipe I used the last time, when it tasted much like fresh yeast bread. :(
Probably $10 or $12 :-)
We’ve also gotten brand-new All-Clad and other amazing things. Lots of collectible vintage stuff, too; but in recent years they seem to have gotten wise about that and the nicer stuff appears to go to more upper-crusty thrift and antique stores.
I’ve always wanted to work in a place like that - I’ll research and price all the stuff for you, if you let me have first shot at the things I want ;-)
Sounds yummy!
...love your roasted artichokes.......and the dipping sauce.....
I appreciate the tips. I’m excited to get the Romertopf out and back in action. I lost my mother in April of 2017. She loved to cook and passed that love onto me.
I need to do something that is new, yet old, to bring back some good memories. It’s probably why I’m yammering on in this thread. Good cooking fellow FReepers!
I love Irish Soda bread with cranberries and almonds. Like you I lost my recipe and so far the ones I have tried are sub-par.
Try the shrimp. It is very spicy but so good.
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