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
I got a can each on Christmas clearance (yet still expensive) of Apricot and Almond pie filling and then set about googling what the hell to do with them. Came across two rolled ball recipes, the Apricot/coconut/walnut is sublime - crunchy sublime - haven’t accosted the almond ball recipe yet.
Sous vide = freezer bags + crock pot.
I work in a thrift store. I’m responsible for the knick knacks, collectibles and kitchen wears. I have donated many items from my own collection to the store and know a lot about what’s valuable. (I had a booth in an antiques mart.) I love unpacking the donations and finding cool stuff. One shoe box last week contained “new old stock” of sterling silver fountain pens.
I’d love your job!
Kind of more candy than anything else, sounds like. Bet they’re good. I’ve often wanted to buy the almond filling, because I LOVE Swedish almond tarts, but it’s always so pricey. All it is, is ground up almonds in a sugar syrup, I think. Must be a recipe for it somewhere.
It is, but nutritious with the coconuts and nuts, egg yolks.. The other recipe calls for the almond filling with even more juvenile powdered ‘nilla wafers (and bourbon) and pecans.. both are energy-filled. I’ve thought one could fashion a luxury nut-grinder/butterer with a strong Dremel in a strong drill in a pipe of some sort. I’m known to bitch about having to hand-re-constitute tahini, nut butters are difficult...but so good.
My beloved purchased our first Romertopf for me several years ago. We are now on our 2nd and soon to have a 3rd on hand for when the 2nd starts going bad. LOL
I cannot think of any meat or fish that hasn’t come out wonderfully in it! My beloved’s favorite is carrots and Turkey thighs. Just put carrots on the bottom and the Turkey thighs on top and bake. The carrots come out so nicely and tasty, with the Turkey thighs coming out so moist!
Cornish hens with garlic/onions inside the hens comes out great, as well!
mplsconservative -
I mentioned the Rommerstoph (?) earlier. I went and check the actual cooking implement and it’s a Schlemmertopf that I have been using. I’m not sure of the spelling, either, and I just looked at mine!
The ease of use with this cooking tool is outstanding!
I will have to experiment with mine some more. I haven’t used it much, but the tagine recipe made me remember it.
Oh thank you. My mom and I had one of each. Yes, the Schlemmertophf. Thank you!
Ate this traditional tajine in Tangier. Delicious. When I tried to recreate it at home, the preserved lemons, and green olives made it the sourest thing I ever tasted.
My attempts to pour mint tea from 2 feet above the little cups were also an epic fail.
I prefer autumn and winter. I detest the heat and humidity of summer so find spring depressing as it will eventually become the dreaded summer. ;)
They are both great! Clay cookers are great all the way around.
Just like mine, which was a wedding present. I still have the leaflet and a cookbook that came with it.
You can make nut butters very easily, with an immersion blender, on high speed. Those things pulverize so effectively, you’ll get nut butter accidentally, if you use it to chop up nuts for more than a few seconds. They have them at Wal-Mart for $19. The one I got is Bella brand. Just don’t try to use it for mashed potatoes -— you’ll end up with your instead of mashed. It also comes with a whisk. I use that to make whipped cream. Super fast.
I think I’ll try one with fruit, first.
Your story reminds me of being taken to El Bodegon, a well-known Spanish flamenco bar/restaurant in DC, when I was a kid. The waiters were doing all kinds of funny tricks with the porron to entertain us. This fellow is a lot more formal and polite than they were:
https://www.youtube.com/watch?v=7ibaBnp77-o
I love fountain pens & Sterling. I have severe lust. Lucky you!
I completely agree with your post. We live down south. Ugh. I also do like the quiet and gray and the solitary feeling that autumn & winter bring. And sweaters & scarves ; )
The Man Who Knew Too Much is one of Hitchcock’s most enduring classics. The first part of it is filmed in Marrakesh, I believe. It is a remake of his. He occasionally remade films. Most people know it as the movie in which Doris Day sings Que Sera Sera.
Bought a Moroccan cookbook once upon a time but threw it out due to so many recipes with marijuana. We like Moroccan food, so bought another one. Haven’t used it due to ingredients that can’t be found here.
FYI, do NOT buy a Frigidaire microwave. They are too loud cooking and the finished beep far too loud and annoying. Before buying it 2-3 weeks ago, I researched it online and was given fair warning about the finish noise but our Wallyworld only had two brands and the other brand had burned up twice so I went with the Frigidaire.
Here is y’all’s fair warning - Do not buy a Frigidaire microwave. I was using it this morning to thaw some ground beef for a pot of chili today (brrrr, freezing here) and apparently didn’t get to the beep/alarm/emergency loud siren quick enough. The cat was up on the counter pushing on the key pad with both paws to turn the racket off. The cats have suddenly been getting on the counter so I’m guessing the noise hurts their ears enough for them to misbehave. Folks, when a cat tries to turn this awful noise off, you know it’s too loud.
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