My loyalties switched, temporarily, from my tagine to my slow cooker.
I’m trying to correct that.
The cooking principles are actually somewhat similar. The slow cooker uses slow heat and a lid that is supposed to stay on to keep the moisture inside, which, in turn, keeps the food moist.
The conical shape of the top of a tagine collects … Continue reading.....
This is a summer version of Potatoes Savoyard, cooked on the barbecue, wrapped in foil.
We’re been making this every summer for as long as we’ve been together.
Whenever I ask mon mari if he has a special request this is it.
Fortunately, it’s easy.
I use a sweet onion if I have one, or a red onion or … Continue reading.....
If I was trendy I would call this a ‘sheet pan dinner’.
I’m not trendy and I don’t have sheet pans.
For some reason, maybe because ovens here are small, sheet pans are not popular, One could say they are almost non-existent.
The cookie sheets I have were purchased at Williams-Sonoma 25 years ago.
Quality lasts. But they are flat, … Continue reading.....
I posted the original recipe for these years ago but it has been lost, so to speak.
As mushroom season is starting I thought it was time to re-do it.
The vegetables are partially cooked before layering and baking, so they spend less time in the oven. They could be assembled after the initial cooking ahead of time and baked … Continue reading.....
I don’t often make food I can’t eat.
I mean, really, why would one do that?
The point of cooking, after all, is eating.
There were a few abysmal failures in the early days that were simply not edible by anyone but I like to think I have left those days behind.
I guess I could look on the bright … Continue reading.....
Harvest time in farm country….
It’s a lovely, warm, fall Sunday evening and the harvester just arrived to do the soy bean field.
No need to worry about closing the windows to keep out the dust – we’ve been enduring an invasion of Asian Lady Bugs so we can’t have windows open anyway.
And last night when I opened the … Continue reading.....
This is a Spanish dish rather than Moroccan, although the ingredients and method are similar.
Casseroles and slow-cooked dishes are very popular in Spain. They are cooked and served from a cazuela, which also gives them their name….
Much like the tagine in Morocco which is both the name of the style of dish and the vessel it’s cooked in.… Continue reading.....
Gratins have gotten a bit of a bad reputation in the US.
This could be because they usually are drowned in heavy cream, have lots of butter and way too much cheese.
Not that there’s anything wrong with that – if you can limit your serving size to a teaspoon and don’t want to taste the vegetables.
We prefer a … Continue reading.....