Cooking
My in-laws gave me a lovely tagine, made in Morocco, for Christmas. Finally got around to using it this past weekend.
And of course, the best place to start would be by making something from Paula Wolfert.
From her newest book, The Food of Morocco, the Potato Tagine with Olives & Harissa.
Ok, we skipped the olives. And kind of forgot to add the harissa by the time we finally got around to eating. But it was really good without either of those things!
Grated red onion & some spices are cooked in olive oil (in a pot) until the onions start to 'melt'. Potatoes, a little tomato sauce, a quarter of a lemon & saffron water get cooked until tender.
The weird thing about this dish is that it's supposed to be reheated. So, you remove the potatoes to the tagine base, cook down the remaining liquid until thickened, pour over the potatoes, add some preserved lemon & put into a cold oven, turn it on & heat until warm.
We served this with a smoked almond couscous & some chicken, but honestly? Could have been a meal all by itself.
- Interview With Paula Wolfert
At the Worlds of Flavor conference a few weeks ago I had the great pleasure of speaking with celebrated author Paula Wolfert about the subject of her latest book, Mediterranean Clay Pot Cooking. It's one of the books I was most excited about this...
- Oops!
After a leisurely dinner and staying up too late watching the Emmys, I got on the computer to do a couple things before going to bed. I happened to take a look at Zarah Maria’s blog and was surprised to see her IMBB 8 entry – isn’t that next weekend?...
- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...
- Morocco Is Calling...
Now that we have our tagine, we're making plans for more Moroccan dishes. One of the things we noticed was how many recipes call for preserved lemons. Ha, ha...that's a good one. Odds are, most people in the States won't have a jar of preserved...
- Excellent Veggie Fare
In the April issue of Vegetarian Times, I found a recipe for Potato Quesadillas. It seemed very simple, so I gave it a try. Potatoes and onions are cooked up, with a few spices. Once potatoes are cooked, heat a tortilla in a frying pan. Add shredded...
Cooking
My first...tagine
My in-laws gave me a lovely tagine, made in Morocco, for Christmas. Finally got around to using it this past weekend.
And of course, the best place to start would be by making something from Paula Wolfert.
From her newest book, The Food of Morocco, the Potato Tagine with Olives & Harissa.
Ok, we skipped the olives. And kind of forgot to add the harissa by the time we finally got around to eating. But it was really good without either of those things!
Grated red onion & some spices are cooked in olive oil (in a pot) until the onions start to 'melt'. Potatoes, a little tomato sauce, a quarter of a lemon & saffron water get cooked until tender.
The weird thing about this dish is that it's supposed to be reheated. So, you remove the potatoes to the tagine base, cook down the remaining liquid until thickened, pour over the potatoes, add some preserved lemon & put into a cold oven, turn it on & heat until warm.
We served this with a smoked almond couscous & some chicken, but honestly? Could have been a meal all by itself.
- Interview With Paula Wolfert
At the Worlds of Flavor conference a few weeks ago I had the great pleasure of speaking with celebrated author Paula Wolfert about the subject of her latest book, Mediterranean Clay Pot Cooking. It's one of the books I was most excited about this...
- Oops!
After a leisurely dinner and staying up too late watching the Emmys, I got on the computer to do a couple things before going to bed. I happened to take a look at Zarah Maria’s blog and was surprised to see her IMBB 8 entry – isn’t that next weekend?...
- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...
- Morocco Is Calling...
Now that we have our tagine, we're making plans for more Moroccan dishes. One of the things we noticed was how many recipes call for preserved lemons. Ha, ha...that's a good one. Odds are, most people in the States won't have a jar of preserved...
- Excellent Veggie Fare
In the April issue of Vegetarian Times, I found a recipe for Potato Quesadillas. It seemed very simple, so I gave it a try. Potatoes and onions are cooked up, with a few spices. Once potatoes are cooked, heat a tortilla in a frying pan. Add shredded...