Moroccan Tagine Cooking

[btbyrd]

Paula Wolfert's books on clay pot cookery and Moroccan cuisine are classics in the field and I've read a few of them, but I'm trying to see if there's a more contemporary resource with lots of photos that could provide some quick inspiration. It's hard to make sense of a lot of the recent publications, at least I can find on Amazon and B&N. There have been a lot of publications in the last ten or fifteen years, and while it's easy to weed out a lot of the self-published stuff and obvious low-quality offerings, I'm not sure what's really good out of the remainder. Maybe I should contact Kitchen Arts and Letters and see what they recommend (and then buy it from them like a person of quality).

 

I have a very nice Japanese tagine that doesn't get enough use, and I'm hoping to remedy that with cold weather and stew/braise season right around the corner.

[JoNorvelleWalker]

7 hours ago, btbyrd said:

Paula Wolfert's books on clay pot cookery and Moroccan cuisine are classics in the field and I've read a few of them, but I'm trying to see if there's a more contemporary resource with lots of photos that could provide some quick inspiration. It's hard to make sense of a lot of the recent publications, at least I can find on Amazon and B&N. There have been a lot of publications in the last ten or fifteen years, and while it's easy to weed out a lot of the self-published stuff and obvious low-quality offerings, I'm not sure what's really good out of the remainder. Maybe I should contact Kitchen Arts and Letters and see what they recommend (and then buy it from them like a person of quality).

 

I have a very nice Japanese tagine that doesn't get enough use, and I'm hoping to remedy that with cold weather and stew/braise season right around the corner.

 

Your Japanese tagine appears to be glazed though?

 

[btbyrd]

1 hour ago, JoNorvelleWalker said:

 

Your Japanese tagine appears to be glazed though?

 

Yes, not unlike something from Emile Henry. I have never really seen the virtues in unglazed clay cookware, but I see plenty of drawbacks when it comes to cleaning, care, and maintenance. 

[Rickbern]

On 10/28/2023 at 1:53 PM, btbyrd said:

What tagine cookbooks are people liking these days? 

I’ve found this one pretty good. It’s 4 bucks on kindle and the recipe for kamama chicken is banging.
 

It’s really written with a home cook in mind. She’s not quite the purist that Paula Wolfert was, but lots of the recipes are interesting.  There’s also a Monkfish tagine with apricots, dates & fennel that I’ve made repeatedly 

 

Casablanca: my Moroccan food by Nargisse Benkabbou

 

https://www.amazon.com/gp/product/B078W64Q4J/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Edited October 30, 2023 by Rickbern (log)

[Rickbern]

7 hours ago, btbyrd said:

Yes, not unlike something from Emile Henry. I have never really seen the virtues in unglazed clay cookware, but I see plenty of drawbacks when it comes to cleaning, care, and maintenance. 

I think the only advantage of unglazed is that it makes the food taste better!

 

but on a serious note, that Japanese tagine seems sort  of shallow compared to the Moroccan style. There’s a fair bit of liquid to enclose in a lot of tagine recipes. 

Edited October 30, 2023 by Rickbern (log)

[TdeV]

@Rickbern, what is in the tagine pictured?

 

Looks delicious!

 

Edited October 30, 2023 by TdeV (log)

[Rickbern]

10 hours ago, TdeV said:

@Rickbern, what is in the tagine pictured?

 

Looks delicious!

 

Artichokes peas and potatoes. There’s a related recipe where you use red meat instead of the potatoes 

 

something like this

 

https://www.mymoroccanfood.com/home/artichoke-tagine-with-peas-and-preserved-lemon-vegan