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
Yesterday on Foodnetwork, Chef Maneet didn’t have a tagine so used a skillet to sear the meat.
I don’t have a Romertopf, per say, but do have a ceramic dutch oven which looks to be the same animal.
Walmart’s corned beef is right at the same price.
Hugs about your mother. For crepes, I pull out the 6” cast iron skillet my grandfather used every morning for his breakfast. I constantly use my grandmother’s 10” cast iron skillet and many of her kitchen utensils. More memories are in her Betty Crocker cookbook. Family love!
ING 3 lb corned beef brisket with spice packet 10 small potatoes 5 carrots in 3" pieces, lge head cabbage in small wedges
METHOD Place corned beef in large pot; cover with water. Add spice packet. Cover; BTB;
now simmer 50 min per lb til tender.Add whole potatoes, carrots; cook tender. Add cabbage; cook 15 min.
FINAL Remove meat to platter; let rest 15 minutes.
SERVE Slice meat across the grain. Serve with mustard or horseradish.
CHEF'S TIP Place cooked vegetables in a covered server. Add cooking liquid (to keep moist before serving).
maggief says the Irish apparently dribble white vinegar over the meat and veggies before consuming.
Crisp Fall mornings are the best.
Sounds like Christmas every day opening surprises.
Irish Cream-Topped Brownie Dessert
Ing 10.25 oz box fudge brownie mix 1/4 cup vegetable oil 2 tablespoons Irish cream liqueur (can use n/a Irish coffee creamer) 2 eggs; Irish Cream Topping 8 oz h/cream, 1/4 cup milk, 1/4 cup vanilla instant pudding mix (1/2 3.4 oz box) 3 tbl Irish cream liqueur, 1.4 oz bar crushed chocolate-covered toffee
BROWNIE grease bottom only 8" square pan with shortening. Spoon-stir brownie mix, oil, 2 tb liqueur, eggs about 50 strokes til blended.
Spread in pan. Bake 350 deg 23-26 min (pick in center comes clean). Cool an hour.
TOPPING elec/mixer on HI h/cream, milk, pudding mix, 3 tb liqueur 4-6 min (soft peaks form).
ASSEMBLY Spread Topping over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate before serving.
SERVE in squares. Store in refrigerator.
Chef's Tip----with the remaining half package of pudding, add cup milk and beat as directed on the package to make 2 servings of pudding.
Mint Cookie Candies
START Micro-melt 12 oz coarse-chp white candy coating, 4 tsp shortening, stir smooth. Stir in 1/4 tsp green food color.
FINISH Pour evenly into 48 miniature muffin-cup paper or foil liners. Sprinkle w/ crumbled mint-flavored creme-filled
chocolate sandwich cookies (mint Oreos). Pour melted Andes mint candies over cookie crumbs. Let set.
MINT TOPPING Micro-melt 2-4 2/3 oz pkg Andes mint candies, 2 tsp shortening; stir smooth.
Yes; it makes you feel like change is coming, and something new is in the air. I get excited on the first crisp Fall morning, thinking of Hallowe’en, Thanksgiving, and Christmas.
I know I’ve seen it, but it was probably when I was a kid. Will have to watch again.
Blackberry and Cream Cheese sounds wonderful!
LOL!
Yes, yes, yes!!!!!
I’ve been searching for a recipe for 20 years, maybe someone on this thread would have it. My friend used to make lasagne with uncooked noodles and bacon on the bottom of the dish. If anyone has it and would share I would be so grateful. Thanks in advance.
Happy Cooking!!!
Pancake Day! The Guardian food section is full of enticing recipes for “American-style” pancakes and British-style crepes. To celebrate our removal to the Deep South, we are having Mardi Gras Sazerac cocktails tonight along with seafood gumbo.
My husband works with a young man who took 4 hours off today, to eat Pancakes!
Have a very happy time tonight, Miss M.
Traditional British Shrove Tuesday Pancakes
ING 3/4 cup plus 2 tbsp flour, 1/8 tsp salt, beaten egg, 8 oz milk, 2 tb Limoncello (can use water).
METHOD Mix ing. Cook in buttered pan. Serve showered w/ conf, lemon wheels on side.
Doesn’t it have a button to adjust the beeper sound? Our GE microwave does.
Yummy!
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