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
Haven’t used an artichoke in years. This sound’s like a hoot!! Thank You!
But I know peri-peri. I gotta cut it back or I will be in pain about 15 minutes after I eat it. I live and learn.
I have not tried the Calcutta Chicken recipe. Now I must do so. I love this thread. I’ve been in a cooking rut and this is bringing me back alive. Yes!
thanks guys!
Roasted is 10 times better than boiled and 5 times better than steamed. Flavor is concentrated rather than washed away or diluted. It is just more artichokey. Thyme and garlic are really good flavor enhancers.
My friend Keith will be most interested in the corned beef.
I usually wait till 3/18 for the big sale.
We may have to make some sammitches at the VFW post for the shading of the green and the luck of the fellow travelers.
They will prolly stick you on the rye bread, the mustard or kraut, but hey, thanks for the tip.
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.
I made some Apricot/Coconut/Walnut/rice cereal balls that taste and feel like a delish flossing. Good for scrubbing the internal pipes, too.
Yes I saw that about Aldis thanks. That’s what got me thinking about using a pressure cooker this time.
No shrimp recipes, but fish is coming up for us too. I’ve taken to sprinkling montreal steak seasoning on my fish before I broil it. Just love it that way. Also sometimes use some hollandaise.
Good point!
Yay, JT is back!!!!!!!!
.........you’re a great shopper........you’d be good running a thrift store...knowing the value of items............
I am embarrassed to say that I love the melancholy & quiet of winter. Spring depresses me. My mom says something is wrong with me ; )
Hello. Looking to buy a Sous Vide cooker. Anyone have any recommendations?
Thinking about the kind that attaches to an existing cooking pot.
Thanks!
Kids need to learn to cook with their moms and grandmas, so they learn all the secrets and carry on the family dishes. I’ve always regretted that I never really watched my granny make her chicken pie - mine isn’t nearly as good.
I’ve never been crazy about Spring - it always seemed temperamental and flighty. I do love winter, but get tired of it and look forward to longer light and being warm again.
As I grow older, I think late Summer/early Fall is my favorite time.
I know we’ve had a couple of people stop in here who have raved about theirs, and hopefully they’ll come along.
They just need to be involved.
The sooner the better.
Wait...wha...?
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