On the menu tonight for our little dinner party a tagine dish from Morocco.
I like to make this one because it is totally delicious and easy to make.
It is a tagine of lamb with prunes (tagine bil Kok) with turmeric, ginger, saffron, honey,cinnamon and cilantro. From Cooking at the Kasbah by Kitty Morse.
I just received our new Emile Henry tagine (also the name of the casserole dish used to cook and present the tagine).
6 comments:
First, you seem a very diverse cook! I fancy myself quite a cook, but have never attempted Moroccan! I'll just have to now!
Second, I enjoy seeing what's in the background almost as much as the subject matter. Your house is lovely.
All I can think, besides how wonderful the taste sounds! is the health of this meal.
Lamb is great protein, prunes full of phytonutrients and iron, turmeric - well it is a multi-functional spice with a powerful anti-inflammatory mechanism, colon and prostate cancer prevention properties, and anti-alzheimer function among it's virtues.....I could go on and on but sleep well and healthy tonight while that food nourishes you!
Okay, it's been one of "those weeks"and while we had home-cooked, sit down meals all week, tonight it didn't happen. So we got our weekly dose of curcumin in the excellent Indian carry out. How was your dinner party. Oh, never mind! Time change! You are just starting the party now....
Hi Charlie,
Thanks for coming by for a cup of tea!
Tagines are fun to cook and just delicious. I have a favorite of mine (especially during lent) which is a fish tagine, out of this world.
Our house is a fairly typical New Mexican adobe. We did not care for the inside walls with the exposed adobe bricks so we had them plastered, the ceilings are whitewashed wood.
How fun to hear the health benefits of that delicious tagine, silly me I never thought of this. I need more turmeric....LOL
Charlie,
I am full of admiration for you! Steve tells me that you work full time...how many kids still at home?...how can you find the energy to deliver homecooked meals....just wondering how you do it all:-)
The party went very well even though I almost burned my bil kok. I need to get used to this exotic cooking utensil! We waited until yesterday to celebrate "Kings' Day" so that we could include friends. We shared slices of "galette des rois" where a tiny ceramic thingamabob is hidden. To our great surprise my son David got it....3rd year in a row!I gave him the crown and he chose Emily as his queen, obviously (they are getting married this June)
This galette is a rather flat and round puff pastry thing with a sweet filling made with almonds. We are lucky to have a French bakery here.
I have a mold I bought several years ago designed to do something similar for kings day. A bean is buried in something like shortbread. I need to pull it out and use it! This version is English - leave it to the French to do the same thing with more flair and better taste!
Where will the wedding be held? Is Emily from the area? Are you helping with the wedding preparations (I can't imaging not using your artistic abilities!)
I LOVE cooking and am very much interested in nutrition. In fact, I have a manuscript (being edited right now)on feeding children correctly, complete with recipes. Another, for seniors, is in my computer, ready to go next.
So, it was Asti with the Tagine Bil Kok, hun? Sounds wonderful!
Oh no! I don't do it all.
When I'm at work I'm in a black hole as far as my children are concerned. They know I do wonderful things there, but it is quite abstract and certainly not fulfilling to them. And really, the same applies to my husband, although he fully appreciates my vocation.
But as women, we love our families most of all and one of the ways to show it is to feed them well isn't it? It's the tradition and love that goes into providing good meals for ones family that is so satisfying! And sit down meals are far more important than realized for a family.....
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