I've been focused on cooking, writing and my Facebook page, Nice Jewish Girl Meets Viking Stove (have you noticed a trend here?) and totally neglected you, my poor blog. Please forgive. I'll make it up to you.....
Lots of interesting dishes cooked and spices discovered. I've had a beautiful tagine sitting in my kitchen cabinet for years, and always been afraid to use it. Now with an electric glass stovetop (yes, unfortunately my Viking Stove is electric...love the oven, hate the cooktop?) I suspected I couldn't use it "aboveboard" so I decided to use it in the oven.
I AM SO HAPPY!!!!I LOVE MY TAGINE!!!!! I've been experimenting around, and have made chicken tagine with dried fruits (raisins, dates) and a bit of date syrup, with onions and sweet potatoes. FAB. I also made a salmon fillet tagine with sliced potatoes, onions, garlic and spices. Big shout out to Cousin Adam ( merci!) for the encouragement and for bringing me back beautiful, fragrant and potent hand-ground spices from Morocco which have been incorporated into these tagines and so many other dishes.
I've discovered advieh, a Persian spice mixture I've used on chicken. I like to coat my chicken lightly with olive oil, and then sprinkle and rub the spice mixture. You can use it on meat as well. Here's how to make it at home:
Lots of interesting dishes cooked and spices discovered. I've had a beautiful tagine sitting in my kitchen cabinet for years, and always been afraid to use it. Now with an electric glass stovetop (yes, unfortunately my Viking Stove is electric...love the oven, hate the cooktop?) I suspected I couldn't use it "aboveboard" so I decided to use it in the oven.
I AM SO HAPPY!!!!I LOVE MY TAGINE!!!!! I've been experimenting around, and have made chicken tagine with dried fruits (raisins, dates) and a bit of date syrup, with onions and sweet potatoes. FAB. I also made a salmon fillet tagine with sliced potatoes, onions, garlic and spices. Big shout out to Cousin Adam ( merci!) for the encouragement and for bringing me back beautiful, fragrant and potent hand-ground spices from Morocco which have been incorporated into these tagines and so many other dishes.
I've discovered advieh, a Persian spice mixture I've used on chicken. I like to coat my chicken lightly with olive oil, and then sprinkle and rub the spice mixture. You can use it on meat as well. Here's how to make it at home:
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
Mix together and keep in an airtight container.
More on other spice adventure soon - I promise!
