The Tagine: Spicy, independent, and oh so tender by Anjuli

Posted on 03-06-09 · Tags: , , , , ,

Monkfish tagine with potatoes, kalamata olives, cherry tomatoes, and roasted peppers

Ceramic vessels have been used for cooking for centuries the world over. The sand pot in China, cazuela in Spain, and the tagine (tajine, or طاجين in Arabic) in Morocco all take advantage of ceramic’s porous nature and the moist environment created by these covered casserole vessels that release steam gradually. Vessels like these are used to cook food slowly, creating juicy and tender proteins simmered in rich, flavorful sauces with little need for additional liquid or fat. I recently bought a contemporary version of the tagine from the French company Le Creuset. Our first tagine dish was savory, a little buttery, with a kick of spice, and included incredibly moist, succulent fish and enough broth to dip bread in to our heart’s content. Oh joy.

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Cod en Papillote by Anjuli

Posted on 02-26-09 · Tags: , , , , ,

Cod en papillote w/ lemon and thyme on leeks and carrots

Fish baked in a pouch. Sounds eh, doesn’t it? Well how about Thyme and Lemon Butter Cod en Papillote with Leeks and Purple Haze Carrots? Suit your fancy? Did mine when I came across a variant in Cook’s Illustrated.

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Guns and gators: a Florida excursion by Anjuli

Posted on 11-10-08 · Tags: , , , ,

Hammy the gator

The last five days for me have been filled with programmers, Mickey Mouse, gators, and guns in where else but the sunny, now blue state of Florida. Matt’s RubyConf in Orlando gave me the opportunity to revisit as an adult the place where dreams are made. After three days of theme parks and visits backstage at Disney, I’d had my fill of screaming children, long lines, and well, sugar. On our last day we headed out of Orlando to find some of the more backwater Florida entertainment. Simply put: guns and gators.

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South Indian Green Curry by Anjuli

Posted on 10-29-08 · Tags: , , , , ,

Indian Green Curry

Aki came over for dinner last night and we tried to do all the dirty work in advance. However, we seem to go at our own pace when cooking, and things rarely turn out like magic. After a bit of practice with this recipe, the 10 minute theatrics of making the curry come to life will surely be something to save for the crowd. The spicy and very savory curry of this dish goes well with the softness and sweetness of the fish. The shallots are similar to the small pinkish onions found all over India, and give a more complex flavor than yellow onions.

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