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Happy International Tagine Month!
Yesterday was a day of firsts for me. My first fish tagine, my first time making a charmoula, and my first unsuccessful recipe from the Food of Morocco. I have come away from this learning a thing or two, and I wanted to share.
In honor of our upcoming Tagine contest, we will be sharing our favorite Moroccan recipes all month long! Here is a look at how to start your own tagine inspired meal…
May is international tagine month. We are holding our 2nd annual tagine recipe contest. First prize will be decided by our panel of judges, and to the victor goes one of our new Flameware Dutch Ovens. Tagine month has inspired me to explore outside of my tagine comfort zone. I always look first to Paula Wolfert for recipes. As I was thumbing through her newest book, The Food of Morocco, I realized I forgot to post this AMAZING recipe last Winter. I used my fresh butternut squash and onions from my CSA share from Loon Organics.
I preserved lemons to make this tagine recipe from Mourad’s book, “New Morocco.” Mourad describes this as,”an ultra classic Moroccan chicken dish- and a great starter recipe for test driving your new tagine.” I thought it was a great way to introduce my guests to Moroccan cuisine. The familiarity of the ingredients didn’t intimidate those who might be less interested if I had chosen the braised oxtail recipe. The chicken was tender, and fell off the bone. The lemons and green olives provided unexpected pops of flavor. The real star of the meal was my pottery tagine. It seared, sauted, simmered, and served the meal. My favorite part is when the lid is lifted, and a whoosh of heat and steam give anyone standing too close an instant facial.
We really enjoy our Brie here at Clay Coyote. You may remember this recipe from our entertaining event last November. After my first bite, a frenzy started. I couldn’t help myself…
The caramelized onions and cranberries are a sweet balance to the soft and savory brie. The pistachios add a salty crunch. I advise using a larger portion of brie. This dish usually goes fast.
8 oz pkg. round brie
1 onion
2 T butter
1/2 c brown sugar, packed
1/2 cup dried cranberries
2 T white wine vinegar
1/4 c pistachios
Place brie in Clay Coyote brie baker, or baking pan. Bake at 350 degrees for 10 minutes. Set aside. Sauté onion, brown sugar, cranberries, and vinegar. Heat until mixture begins to caramelize, about 5 minutes. Pour over brie, sprinkle with pistachios.
