Cookaholics Bulletin Board

Talk to me about tagines. I have a Le Creuset tagine that I got for a birthday some years ago that I have never used. I have no idea how to use it. I have an electric stove. I afraid the use the thing on my stove.

Can I get a recommendation for a good cookbook that specializes in this vessel?

I have a tagine cookbook but the recipes are all modified for the dutch oven and I am looking for something that specifically uses the tagine with western stovetops.

I am not interested in cooking in the dutch oven and transferring to the tagine for serving. Twice as many dishes? No thanks.

Thanks,

--Lisa

Had one. Makes great lemon chicken as I recall. Broke the top and now I use the base as a baking dish. Check Saveur. I think that's where I got recipes. I did like it but it took up quite a bit of room in my very old cabinets.

fitzie

If you have a membership to CI online, they have quite a number of tagine recipes.
Fish, lamb, chicken.

Lisa:

Borrow Wolfert's The Food of Morrocco from the library.

Yay! I will see if my local library has it.

I made a chicken, apricot and almond tagine last night in the dutch oven and we were talking about the long buried tagine vessel in the closet, which prompted this thread. We should really use the darn thing. It is so pretty.

--Lisa

YES! By all means, all tagines MUST come out of the closet

The funny thing is that I made one for a client, but have never cooked with one.

I also have an unused Tagine. Mine is on display in the kitchen so people ask me about it. I would like to know if the vessel makes a difference, so you make something Lisa in your tagine, and I will make something also, and we can compare! I do have a diffuser thingy for the stove, so hopefully that will keep it from cracking or something. When I bought a clay bean pot, the directions stated to warm it up slowly on the stovetop or oven, so far I have actually remembered to do this.

Karen

For years I lusted for an Emile Henry tagine. I saw it on sale but dithered and then it doubled in price. Emile Henry flame works really well on my electric range, so I knew it would be no problem. I made a Tagine using a regular pot years back. It was ok, but not good enough for me to spend the money on the pretty tagine.

I ended up buying Food of Morocco, because the local library didn't have it, plus a defuser for the stove. The Le Creuset tagine turns out to be enameled cast iron on the bottom which I didn't remember since it had been so long since I had seem the thing. So I have a defuser that I don't need. Good thing It was only $5.

I let my husband pick out a simple chicken recipe as a tester which we are trying tonight - he picked a chicken, egg and lemon dish at on first glance looked good. On more detailed reading it is pretty much a fancy omelet made with a cornish game hen. So I am serving it with a salad. I will let everyone know how it turns out, it is cooking now.

--Lisa