The Traveling Tajine Project has started with Ann Rolke, blogger for Sacatomato. A resident food writer here in Sac and a known cookbook author I figured she would be the right person to start us off.She's developed a great chicken tajine recipe for everyone to check out. I have to note that this tajine is not the greatest heavy duty piece of equipment like more traditional ones. In theory you can use a tajine over a low gas flame and easily move it from stove-top to oven. However, ones from Crate & Barrel have a tendency to crack over direct heat that is any hotter than a low setting. This tajine is my second one as the first one cracked and nearly broke in two after attempting to simmer over a low gas flame. As such, you may have to get a bit creative or use a second pot to do any simmering (take note future TTP participants!).
Anywhose, Ann did a great job working around that little issue and came out with a a great dish (and an interesting idea that you should all read about, I'm curious to see if it works!).
Hi Garrett!
ReplyDeleteA friend of mine who is far more knowledgeable than I about the food blogosphere sent me to your blog. I am so happy to have discovered it, and my colleagues and I at Bitchin'Kitchen look forward to following it.
On a whim I recently bought a can on "Tajine Spice" mix from Williams-Sonoma but am kind of clueless about substituting it in recipes which call for the ingredients already included in the mix. Anyone have any ideas about a good amount (2 Tbs?) and it also doesn't include turmeric...how do I add this to a pre-combined spice mix without tasting like a Moroccan restaurant exploded in my mouth?
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