summer-to-winter and learning about tagines
October 26, 2012 § 12 Comments
Can you believe that these pictures were taken just one day apart? Los Angeles is still enjoying mild summer-like days. I took picture #1 Wednesday morning in my folks’ back yard; can you see the fat praying mantis hiding in the shade of the pulmeria blooms? Flew back home to Colorado and awoke on Thursday to picture #2, this snowy scene in our back yard; first real snow of the season! Unfortunately the early heavy wet snow can be hard on trees that haven’t shed their autumn leaves yet and can result in broken branches.
This was the back drop to making a chicken tagine for FFwD. Tagine refers to both the North African cooking vessel and the dish itself, usually an aromatic braise of vegetables and meat cooked stovetop. A contemporary example above is from Williams Sonoma. Even if you don’t own a tagine (which I don’t) you can make a perfectly good tagine with a pot that has a tight-fitting lid and that distributes heat evenly. My heavy Le Creuset pot made of enameled cast iron made a fine substitute. Although pricey, it is multi-purpose and I’m lucky enough to have an outlet store nearby in Lakewood, one of Denver’s suburbs.
Moroccan tagines traditionally use a spice mixture called ras el hanout which means “top of the shop” in Arabic, indicating the best quality spices in the blend. Dorie used a simpler approach of just a few spices along with a pinch of saffron in her Around my French Table recipe. Unfortunately I learned that there can be too much of a good thing when it comes to saffron. I used a big pinch of some lovely Spanish saffron for a half recipe which completely overwhelmed all the other spices with a somewhat medicinal flavor. Sigh…
Saffron is the most expensive spice in the world and comes from a fall-blooming purple crocus which I have tried to grow but with limited success. So what I use in cooking is a 1/2 ounce container of Spanish saffron. I just checked and saffron is around $100 for just 1/4 ounce now. Ouch! Since I didn’t have sweet potatoes handy for this recipe I substituted delicata winter squash from my winter CSA (community-supported agriculture) share.
Here’s the not-a-tagine pot I used for cooking. The chicken and onions are under the squash slices and prunes; the brown color is from cinnamon-sugar I sprinkled on the squash (it wasn’t very sweet yet).
We had cracked farro “polenta” along with the chicken tagine. My only make-up recipe this week were the St.-Germain-des-Prés onion biscuits (March 2012) which were delightfully flakey, rich and savory.