It’s the weekend, it’s chilly and I am happy creating in my kitchen. While the hockey game plays in the background my first Moroccan tagine cooks in the foreground. I indulged in a square-shaped ceramic Moroccan tagine and tonight I am trying it out for the first time.
Attack of the beta-carotene vegetables!
I packed my tagine and in it I put:
roasted butternut squash, organic carrot and pumpkin puree – vegetables high in vitamin A, the plant-source precursor to beta-carotene.
All the usual suspects are involved too:
onion, garlic, Ras al Hanout (Moroccan spice mix), cumin, salt, lemon juice, pomegranate molasses, tomato paste, water and olive oil.
A tagine can be one of two types of dishes: the food that comprises the tagine or the cooking vessel itself – a sort of Moroccan crock pot.
“Slow boat to China”…or North Africa
The tagine likes it low and slow. Like a western crock pot, a tagine requires low heat (no more than 300°F/149°C/Gas Mark 2) and lots of cooking time (i.e. several hours). I cheated by pre-cooking all of my ingredients. They are now steaming in their own personal hammam for the next hour. Should be ready by the third period of tonight’s game.
“Man cannot live on bread alone.”
Well I’m a woman and I can! Here is what has been occupying my time and kitchen as of late: