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I can't get this dish out of my head...Does anyone have a recipe for a Moroccan tagine?
- Thread starter traca
- Start date
Traca, In the October Issue of Food & Wine Chef Ethan Stowell of Seattle's Union is featured with
his Lamb Tagine with Green Olives and Lemon. The recipe is on line if you are interested in seeing it. The article features 10 Entertaining Essentials.
I will link for you.
http://www.foodandwine.com/articles/10-entertaining-essentials-satisfying-family-style-dishes
his Lamb Tagine with Green Olives and Lemon. The recipe is on line if you are interested in seeing it. The article features 10 Entertaining Essentials.
I will link for you.
http://www.foodandwine.com/articles/10-entertaining-essentials-satisfying-family-style-dishes
Traca, Another recipe from Food & Wine Chef Hajja Halima "Lamb Tagine with Artichockes and Peas"
http://www.foodandwine.com/recipes/lamb-tagine-with-artichokes-and-peas
http://www.foodandwine.com/recipes/lamb-tagine-with-artichokes-and-peas
richard-in-cincy
Well-known member
Rec: Lamb Tagine. Traca, I've made this twice and it's sooo good. I also
made a delicious couscous and Moroccan rice pudding to go with it. I'll post if you want.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1026
made a delicious couscous and Moroccan rice pudding to go with it. I'll post if you want.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1026
I can't wait to see it! I must admit, when the F&W Top 10 Chefs issue came out
this summer, I was super bummed. Usually they feature all the chefs on the cover and in the end, it looks like they weren't happpy with the photos they got. My issue came with a cover like I expected with all the chefs...and then it was re-wrapped in a cover that had a simple plated dish. The chef photo was flat and boring and clearly they thought the issue wouldn't sell very well, so it looks to me like they made a last-minute decission to go with another cover. (Obviously the magazine was already with the printer.) I forgot to check if the newstand issues had that same problem. I was a subscriber so maybe our early arrival issues were like that, and they corrected the rest. I couldn't say at this point.
There are two awards every chef in American wants...Food & Wine and the James Beard Award. This year, Ethan won Food & Wine and for the first time, was nominated for the James Beard Award. smileys/smile.gif
I could gush endlessly about this guy. He took a chance on me (I'd never officially done PR before.) In the end, we learned a ton from eachother. I won't say it was easy, but I had the time of my life. Best job I ever had, hands down.
this summer, I was super bummed. Usually they feature all the chefs on the cover and in the end, it looks like they weren't happpy with the photos they got. My issue came with a cover like I expected with all the chefs...and then it was re-wrapped in a cover that had a simple plated dish. The chef photo was flat and boring and clearly they thought the issue wouldn't sell very well, so it looks to me like they made a last-minute decission to go with another cover. (Obviously the magazine was already with the printer.) I forgot to check if the newstand issues had that same problem. I was a subscriber so maybe our early arrival issues were like that, and they corrected the rest. I couldn't say at this point.
There are two awards every chef in American wants...Food & Wine and the James Beard Award. This year, Ethan won Food & Wine and for the first time, was nominated for the James Beard Award. smileys/smile.gif
I could gush endlessly about this guy. He took a chance on me (I'd never officially done PR before.) In the end, we learned a ton from eachother. I won't say it was easy, but I had the time of my life. Best job I ever had, hands down.
REC: Lamb, Fennel and Fava Bean Tajine. Posted this in the past but it's still good.
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
- As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, but it was just swell.)
- Slice lemon thinly.
- I used about 3/4 lb. frozen fava beans. Very convenient.
- Had only one fennel. 2 might be better but not important.
- I used 1 - 28-oz can diced tomatoes. And added no water at all.
- I would try with artichokes as well, next time.
- I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
- I used very good quality ginger and added another pinch at the end.
Later notes: I did try with fresh artichokes. Works well.
Lamb, Fennel and Fava Bean Tajine
From Middle Eastern Cooking by Suzy Benghiat
2 T. oil
1 med onion
½ lemon
1 ½ lb. Stewing lamb
salt & pepper to taste
1 t. ground ginger
3-4 tomatoes
2 med heads fennel
1 ½ lb. Fresh, or ½ lb frozen fava beans
3 T. chopped cilantro
1 ½ c. water
1. Choose a flame- proof casserole large enough so that all ingredients only half fill it. Pour in enough oil to coat the base, set over medium heat and grate in the onion. Wash and scrub the lemon, cut into thin slices and add.
2. Cut the lamb into 2" cubes and add to the casserole along with the salt, pepper and ginger. Cook on medium heat, half covered, turning the meat occasionally, for 15 minutes. Skin and chop the tomatoes and add to the casserole. Cook for another 15 minutes, or until the meat is tender.
3. Meanwhile, was the fennel heads, discarding any brown or withered parts. Cut each one into large chunks. Pod the fava beans if fresh; if frozen, leave unthawed. When the meat is tender, add the fennel, beans and cilantro. Add the water or, if using frozen fava beans, add only half the water. Bring back to a boil, lower the heat and simmer until the vegetables are cooked, about 10 minutes. Taste, adjust the seasoning and serve with rice, couscous or pilaf. Don’t remove the slices of lemon; they should be tender and delicious.
Artichokes also go well with fava beans. For convenience, add canned artichoke hearts once the fava beans are cooked.
- As I was pressed for time, I cooked all the first 6 ingredients together. (I would never have thought this would work, but it was just swell.)
- Slice lemon thinly.
- I used about 3/4 lb. frozen fava beans. Very convenient.
- Had only one fennel. 2 might be better but not important.
- I used 1 - 28-oz can diced tomatoes. And added no water at all.
- I would try with artichokes as well, next time.
- I used 2+ pounds good quality raw lamb shoulder that I had frozen from 2 previous uses. That included some bones.
- I used very good quality ginger and added another pinch at the end.
Later notes: I did try with fresh artichokes. Works well.
REC: CHICKEN TAJINE WITH OLIVES AND LEMON .. Posted before. If I were standing in the store,
shopping for either the lamb and the chicken, I'd do the lamb.
CHICKEN TAJINE WITH OLIVES AND LEMON
From Middle Eastern Cooking by Suzy Benghiat
This and the following 'tajine' recipe were given to me by Fatima Ma'toughi. However, I (Benghiat) have adapted them both by drastically reducing the amount of oil.
1. Pour enough oil into Ii heavy-based saucepan or flame-proof casserole to coat the bottom. Put in the whole chicken. Grate the onions, crush the garlic and slice the lemon. Add these, along with the saffron, ginger, salt and pepper. Turn the chicken over to coat it with the mixture, set over medium heat, and cook, covered, for about 30 minutes, turning several times. If the mixture becomes too dry, simply add a little water.
2. Add the parsley and as many olives as you like. If you have the giblets, chop them into small pieces and add. Cook for another 45 minutes or so, turning from time to time, until the chicken is cooked through.
* The chicken can be prepared in advance to this stage, and reheated while browning in the oven. Reserve the chicken and the sauce separately.
3. Preheat the oven to medium, 375 F. Transfer the chicken to a roasting pan or oven- proof serving dish and put it in the oven to brown, about another 30 minutes.
4. Reduce the mixture remaining in the pan to a thick sauce. To serve, pour the sauce over and around the chicken and arrange the lemon slices on top.
If you have a Preserved Lemon use half of it, chopped, instead of lemon slices, but add to the chicken with the parsley (step 2). .
2 T. oil
1 medium chicken, about 3 lb. with giblets (optional)
a few strands of saffron (or a pinch of turmeric)
1 clove garlic
2 medium onions
1 lemon
2 t. ground ginger
salt and pepper, to taste
3 T. chopped parsley
1/3 to 1 2/3 cups green olives, to taste
My notes: I used 2 cloves of garlic and would use 3 next time. Might also increase the ginger. I used 1 c. olives (Spanish pitted green)
Very, very moist chicken but not necessary to cook so long.
Served with sliced sauteed zucchini, onions and carrots (a little allspice & sliced lemon) over couscous, all flavoured with the cooking broth of the chicken.
shopping for either the lamb and the chicken, I'd do the lamb.
CHICKEN TAJINE WITH OLIVES AND LEMON
From Middle Eastern Cooking by Suzy Benghiat
This and the following 'tajine' recipe were given to me by Fatima Ma'toughi. However, I (Benghiat) have adapted them both by drastically reducing the amount of oil.
1. Pour enough oil into Ii heavy-based saucepan or flame-proof casserole to coat the bottom. Put in the whole chicken. Grate the onions, crush the garlic and slice the lemon. Add these, along with the saffron, ginger, salt and pepper. Turn the chicken over to coat it with the mixture, set over medium heat, and cook, covered, for about 30 minutes, turning several times. If the mixture becomes too dry, simply add a little water.
2. Add the parsley and as many olives as you like. If you have the giblets, chop them into small pieces and add. Cook for another 45 minutes or so, turning from time to time, until the chicken is cooked through.
* The chicken can be prepared in advance to this stage, and reheated while browning in the oven. Reserve the chicken and the sauce separately.
3. Preheat the oven to medium, 375 F. Transfer the chicken to a roasting pan or oven- proof serving dish and put it in the oven to brown, about another 30 minutes.
4. Reduce the mixture remaining in the pan to a thick sauce. To serve, pour the sauce over and around the chicken and arrange the lemon slices on top.
If you have a Preserved Lemon use half of it, chopped, instead of lemon slices, but add to the chicken with the parsley (step 2). .
2 T. oil
1 medium chicken, about 3 lb. with giblets (optional)
a few strands of saffron (or a pinch of turmeric)
1 clove garlic
2 medium onions
1 lemon
2 t. ground ginger
salt and pepper, to taste
3 T. chopped parsley
1/3 to 1 2/3 cups green olives, to taste
My notes: I used 2 cloves of garlic and would use 3 next time. Might also increase the ginger. I used 1 c. olives (Spanish pitted green)
Very, very moist chicken but not necessary to cook so long.
Served with sliced sauteed zucchini, onions and carrots (a little allspice & sliced lemon) over couscous, all flavoured with the cooking broth of the chicken.