While Christmas shopping this year, I asked the male staff at Sur Le Table, if there was one thing they could leave the store with, what would it be? The answer: a tagine pot. This pyramid shaped cooking vessel originated in Northern Africa, and it was first used by nomads to enjoy meat, dried fruits and spices over the fire.
While I am familiar with the benefits of cooking with the Dutch oven, we had yet to experience the benefits of cooking with this pot for the most flavorful lamb and fish recipes. If you Google recipes for fish tagine you will find a number of mouth-watering Middle Eastern flavor combinations influenced by Moroccan and Greek ingredients. We discovered that Tagine was the name of the pot and the meal itself. We made the rookie mistake of choosing a "tagine" recipe that doesn't actually use a tagine pot to cook the fish. Therefore, our instructions were a bit vague, and we ended up playing everything by ear. The cooking times had to be estimated, and we didn't have enough space in our sauce pan for the tomatoes and onions the recipe called for. Maybe if you were cooking this recipe in a large Dutch oven over the stove, it would be possible, but the recipe was not specific at all about what cookware to use.
This recipe from BBC can easily serve 6-8 people which makes it a fun dish to enjoy at a dinner party or with your family. The marinade combines a lot of ethnic spices, and it gives off a unique taste.
Tip: Allow enough time for the vegetables to simmer in the oven and cook at a low temperature for the optimal flavor.
The best part about using this pot is that as the triangle shape clay pot heats up in the oven, the flavors get to play together, and you can throw in your favorite veggies like olives, tomatoes, and onions mixed with the best spices to add the most flavor possible to a variety of meats.
PS. Please share any recipes you have tried with your Tagine!
Celebrate Terra Madre day by gathering around the table with your family and friends. Slow Food USA promotes a "better, cleaner and fairer world that begins with what we put on our plates."
Getting a group together for a meal out can often be pricey and difficult to accommodate. You have to figure out who should sit where, pick a place you will actually all be able to hear each other and keep in mind the dietary restrictions of your guests and budget needs for everyone in the group.
Although dinner parties do take work, the reward of sharing your favorite homemade recipes with family and friends is a lot more satisfying than facing the bill at the end of a group meal out.
Having a cooking partner in the kitchen will make your next dinner party a breeze. The meal my boyfriend and I put together was a huge hit for a gathering with his guy friends while we were visiting his home.
When a guy finds a recipe he likes and can master, it's only a matter of time before he is eager to show it off to all of his friends. My boyfriend has found his current staple to be lamb topped with a balsamic reduction. This recipe is a bit more complicated than a basic sauce, and it requires more attention than other glazes we have made. Although it is delicious and adds a lot of mouthwatering flavor to any meat dish.
While he managed the meat, I prepared two servings of sauteed portabella mushrooms in a balsamic and butter sauce. The key to this recipe is making sure the mushrooms have cooked long enough to absorb all the juices from the sauce, and, if necessary, you can add a little flour to the pan to get a more rich texture.
The boys also appreciated every bite of the salad that men often ignore when they want to get straight to the meat. While the recipe called for mache rosettes, I picked up a mixture of butterhead and red lettuce. You can toss the ingredients for the salad and then place them on top of the bed of lettuce for a nice presentation.
I had come across the cookbook Blue Eggs and Yellow Tomatoes online and was inspired to cook this recipe that incorporated some fresh seasonal vegetables.
This meal is fairly easy to make, healthy and full of flavor. What are some of your favorite dinner party combinations?
Six extraordinary people showcased their trendsetting new businesses last night as guests joined together in a modern space to celebrate the visual stories of 4 lifestyle brands.
The Bangtel "Mr. Clark's Gallery" made for the perfect setting to mingle and play with the most innovative flavors and textures setting a new scene in the Chicago entertainment space.
The businesses featured at this event came together to for the first installment of a storytelling event series as the evening kicked off a journey to honor local leaders who are reinventing what we eat and how we enjoy the best meals of our lives.
Let yourself drool over the four beautiful local businesses that honor new traditions with groundbreaking ingredients, colors and textures for you to explore with those you gather with.
The Storied Table
Wendy Pashman is a bold and sassy world traveler whose dining collection, textiles and garnishes for the home put a personal stamp on the way you decorate your entertaining spaces. Her shining, colorful designs match her personal sophistication and bright personality.
Just when you thought Airbnb was an innovative concept, Liz Klefeta who has revamped and designed 10 urban spaces in Chicago and Brooklyn for rental. Her unique eye for interior design tells an eclectic, high-end story. She offers a customized approach to engaging with creative living spaces.
Yo Soy Chicago
Gourmet chefs Brian Riggenbach and Mikey Corona have launched a pop-up dinner, underground Mexican dining experience. Exclusive dinner locations are kept a secret until the day of the meal when invitations are sent out. The business celebrates a new tradition creating a shared table for the night in a variety of inspiring locations. Without a brick and mortar space, this supper club brings together diners for two to three public dinners per month.
Have you ever heard of dairy-free ice cream? Regina Klefeta has created 13 flavors of this allergen-friendly non-dairy frozen dessert. Her ice cream is vegan, gluten free, dairy free, tree nut free, peanut free, egg free, and soy free.
Stay tuned for more secrets from the table! Also, please share any groundbreaking new business you are loving that celebrate the art of entertaining.
City girl, traveler, foodie and film fanatic sharing stories on every day, attainable luxury. Passionate about speaking Italian, exploring, cooking, and crafting.