"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-28-2012, 12:12 PM   #21
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Tagines seal in all the spices and seasonings

@ 40 Calibar,

the earthenware clay like cooking vessel with a conical lid or cover seals in all the flavors, spices, herbs and savoury and sweet flavors .. It is quite an ancient Tangier practice ... sometimes, traditional ways are the best ways ...

Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 02-28-2012, 09:16 PM   #22
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Margi, the recipe sounds delightful. Thank you so much for sharing it! I'll try to make it one weekend! I love sea bass and like most fish dishes!
__________________

__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 02-29-2012, 09:55 AM   #23
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Kathleen Cupcake: Thanks so much for ur note

I am pleased to hear that u shall try it ... One can try it with any firm white fish available where u reside.

I had also posted a Lamb, date & Ginger Tagine which is lovely too, as a separate thread entitled same ...

Thanks again for ur note.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-04-2012, 09:37 PM   #24
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Chicken with Potatoes and Peas

Frank was getting a bit tired of cumin, which many tagine recipes seem to have. I found this recipe and made it today. I liked the dish, but it seemed to be missing "something." Perhaps some acidic flavor or some sweetness - I'm really not sure. I will likely make it again and experiment. As before, the chicken fell off the bone. We had it with bread that was wonderful for mopping up the broth.

I've been buying whole chicken and using the backbone, breast bone, neck and wing tips for stock.
Attached Thumbnails
Click image for larger version

Name:	Chicken Tagine with Potatoes and Peas.jpg
Views:	106
Size:	56.3 KB
ID:	13126  
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 03-04-2012, 09:39 PM   #25
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Looks yummy!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-04-2012, 09:41 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kathleen View Post
Frank was getting a bit tired of cumin, which many tagine recipes seem to have. I found this recipe and made it today. I liked the dish, but it seemed to be missing "something." Perhaps some acidic flavor or some sweetness - I'm really not sure. I will likely make it again and experiment. As before, the chicken fell off the bone. We had it with bread that was wonderful for mopping up the broth.

I've been buying whole chicken and using the backbone, breast bone, neck and wing tips for stock.
That does look yummy.

I thought you guys had gallons of voodoo chicken stock. Is it all used up?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-04-2012, 09:51 PM   #27
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Thanks, PF and Taxlady!

No more voodoo chicken stock! We used it all and need to make more. Even if we still had our voodoo stock, it is so easy to toss the backbone, neck, breast bone and wing tips in a pot to simmer for two or three hours. The stock thickens like it has gelatin in it. Chicken stock never goes to waste around here.

We do need to make more voodoo stock. I miss the chicken feet rising from the pot.


__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 03-04-2012, 10:47 PM   #28
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Kathleen View Post
I miss the chicken feet rising from the pot.
When yer not hiding behind me from the reanimated chicken feet...

And the tagine was
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-04-2012, 10:49 PM   #29
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
It would make me hide, too!!! Good thing there someone else around to handle the voodoo chicken.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
cooking, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.