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  1. i typed in the wrong amount. Sorry about that. I meant to type 18 mushrooms. No, its not necessary to shake the pot. Once the sides of the clay pot are hot, the cooking should be pretty even.
  2. Mick, I just happen to have the recipe on my computer. Pissaladière Niçoise MAKES A 9- × 11-INCH PIE, SERVING 6 TO 8 T his unusual pie is often described as a Provençal pizza. True, the bread dough base is the same as is used in pizzas, but the strong-tasting anchovy-sardine paste (pissala) topping is pure Niçoise. You’ll see squares of pissaladière in bakeshop windows and delis throughout eastern Provence, especially in Nice, where it’s often sold right on the street. Accompanied by a green salad, pissaladière makes a great appetizer or lunch dish, and it reheats beautifully. My French frie
  3. Elie, I just retested the recipe to see what could have gone wrong. I didn't have a problem with 12 smallish very firm mushrooms. Perhaps they absorbed too much water when you washed them.
  4. Good idea! I will post them on my web-site. We will be going into another printing and I can fix them as well. Thanks
  5. Sorry to be so late in getting back to you. I had to track down the original notes for that particular recipe and found two versions from two testings. Actually, you could do either, add all the butter at once, or drizzle over the remaining butter as you thought. Sorry to confuse you.
  6. Ok, I have some time now to participate. Forgive me if I begin with this last posting and not move upwards until I have even more time!!! I promise I will get to you all. Trout Head:That tagine of fish looks terrific. Actually, I think it looks as good as the one produced on Martha Stewart's show. You probably noticed that the carrots were a little undercooked. That's because Moroccans use them as a barrier against overheating which could overcook the fish. If you did want to serve the carrots, then you might want to steam them in a colander over boiling water for 2 minutes before layering
  7. Trout Hound, I think this photo will help a lot.
  8. Welcome Trout Hound to Egullet. Thanks for bringing those errors to my attention. Actually, I saw them at the MS studio the day we were shooting the dish and was very upset. I thought that those two and a few other dropped words in other recipes had been fixed before the book went to print. Alas, I was wrong. And I am sorry you had to deal with it as well! If this should ever happen again, you the cook have a 'second chance'----the ingredients are listed in the order they are to used. You are right! the hot pepper goes in the charmoula and the olives go in just before the bay leaves. By the
  9. Elie done like a true .provencal! On another note: have you any idea how l can open this video? I am preparing a Moroccan tagine/tagra o n the show One can substitute any deep sided cazuela or buy the real thing from tagines.com http://www.marthastewart.com/recipe/moroccan-fish-tagine-with-tomatoes-olives-and-preserved-lemons thanks, paula Sent from my iPhone !
  10. A 4- or 5- quart deep earthenware casserole, bean pot, Chinese clay pot, or Spanish olla can stand in for the daubiere. Also, the Emile Henry or claycoyote flameware casserole can be used.
  11. In this daube recipe which is made in a true daubiere, the meat and vegetables are packed and never stirred. Once the sheet of parchment is placed directly on the surface of the meat and vegetables, it stays there until the meat is completely cooked and cooled down. At that point when the paper is lifted, almost all of the fat goes up with it. Hope this helps.
  12. The French say "it is wise to rub the duabiere inside and out with a clove of garlic. A magical and tasty hint."
  13. A French or Egyptian or Moroccan grandmother's truc is to rub an unglazed or slip-glazed pot with a cut clove of garlic before each and every time the claypot is used. It is said to makes it stronger and kills surface bacteria.
  14. And you answered it! That's the reason I use moistened and crumbled parchment paper---it fits over the food with some wiggle room for a gentle circulation and slow evaporation of moisture, ensuring the proper butter-soft consistency one wants when cooking such foods as stuffed grape leaves, chunks of tough meat, or vegetabes such as artichokes. I used to fold and cut cartouches, but when Turkish cooks taught me that a moistened and crumbled piece of parchment paper does the same thing in half the prep time, I jumped for the change.
  15. Wolfert

    Confit Duck

    In the new CSF, the recipe for traditional confit is a cure of 2 tsp. Diamond Crystal kosher salt per pound of duck...or 8 grams per pound...is this a number anyone has used? Secondly, I was wondering about storage. Can the legs be sealed (say, 2 to a bag) using a Food Saver and then either refrigerated or frozen? ← ← Yes, 2 teaspoons kosher salt per pound of trimmed duck leg. I have made confit of duck in a food saver bag and kept it a few days, but never longer. A home vacuum packing system, such as food saver, rather than a professional chefs' system is not a hundred percent safe.
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