We have all been anticipating the arrival of Paula's new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of … [Read more...]
Bell Peppers Stuffed with Israeli Couscous and Lentils in your tagine
March 16, 2011
I created this dish to show the versatility of our tagine. This recipe is adapted from a slow cooker recipe. This was also my first time making a … [Read more...]
HAPPY NEW YEAR…..THE BIG DAY!
January 10, 2008
So now comes the big day! Timing it backwards from time you want it finished, you separate the pork, pork skin, and remove the herbs from the … [Read more...]
HAPPY NEW YEAR…CASSOULET DAY 3 Before
January 8, 2008
The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat … [Read more...]
CELEBRATE THE NEW YEAR….THE RIGHT WAY! PrePrep Day
January 7, 2008
It's going to be a tradition. Cassoulet at New Years'. This traditional dish of SW France, specifically the Toulouse region was researched and … [Read more...]
