Saturday, November 20, 2010

Tagine, it is all they claim!

One of the nicest things about our Tuesday evening affairs is the smell of the dishes cooking as we walk in the houses of cherished friends. The various meats, spices, fruits, and vegetables titillate the mind and body and it is a pleasant memory indeed and, you know, we have to create memories, they don’t just happen! Titillating the body….well let’s just say, don’t forget to exercise at least 30 minutes a day, 5 days per week.

This is a wholesome blog.

I think.

On Tuesday, Foodie served a vegetarian version of Moroccan Tagine - vegetable stew with chickpeas, apricots – served over couscous. Remember, I made the chicken version back in February. Now this is why Foodie is Foodie…..she was not happy with the moistness of the dish so she pops some vegetable broth in the microwave, pours it over the dish, gives it a little stir and, abracadabra, the dish is perfect! I learn something from her every week.

A word about Tagine….it is an exotic stew with many wonderful spices including coriander, cinnamon, curry and chili powder. The traditional tagine pot is formed entirely of heavy clay that is sometimes painted and/or glazed. There is a flat, circular base with low sides and a large triangle shaped dome that covers the base during cooking…the base is brought right to the table for serving. Foodie made her tagine stew in a heavy cast-iron pot and served it in a beautiful hand-made bowl.

Moroccan Tagine

1 onion
1 butternut squash
2 sweet potatoes
1 28 oz. can of canned tomatoes
1 package of cherry tomatoes, halved
2 1/2 ounces dried apricots
1 14 oz. can chickpeas, well drained
1 tablespoon tomato puree
1 tablespoon coriander
1 tablespoon cinnamon
1/2 tablespoon cumin
1/2 tablespoon garlic powder (I would use fresh)
1 pinch hot chili powder
8 oz. of vegetable stock

Chop the onions, cherry tomatoes, apricots, and dice the butternut squash and sweet potatoes into small pieces. Spray a pan with spray oil and fry the onions for a few minutes on a high heat. Add everything else, then reduce heat and simmer for at least 1 hour. Sprinkle with chopped cilantro. Our gracious hostess also topped with chicken thighs.
We had a wonderfully fall fig salad served in the lovely traveling salad bowl and a caramelized cranberry upside down cake (for which I will ask foodie for the recipe because it was fabulous!).

Photo of the Tagine pot is from Google Images...since I don't have one, but I think I will ask my pottery teacher how to make one and post the process!

1 comment:

mary said...

Please post the cranberry upside down cake recipe if possible!