Saturday, August 02, 2014

Vegetable Tagine

Towards the end of Unit 7 (Daily Meal Inspritation) at Rouxbe, there was a one pot meal assignment.  We had two choices which were Coconut Braised Chickpeas or Vegetable Tagine.  Since I already prepared the chickpea dish in the braising chapter, I decided to try the tagine.

First of all I want to share that when the Rouxbe video started, the speaker pronounced it ta-jeen with the accent on second syllable.  This made me think that I've been pronouncing tagine wrong my entire life.  I always said tah-jeen with the accent on the first syllable.  Some google searches cleared this up.  The UK pronunciation matches the video and my pronunciation matches what we say in the US.  Who knew?  Clearly, not me.

Secondly, I worried that perhaps I needed to purchase a tagine pot.  My kitchen has been filling up with lots of new toys since starting this class, but I've been trying to limit my purchases to tools I will use on a regular basis.  Tagine pot probably doesn't fall into that category.  The videos/recipe didn't mention a special pan.  When I searched on google most folks indicated the tagine pot was mainly for presentation, so fortunately no shopping required.

You may have seen my earlier post about mise en place. I've been using this technique in my cooking more often.  It is a requirement for Rouxbe assignments.  Though I do end up with more dishes to wash, it definitely helps recipe preparation go more smoothly.  In this picture you can see some pretty decent knife cuts.  Sharp knives and practice have helped me quite a bit. The spices were toasted and then ground, so they were ready to use.

As this all cooked, I did need to prepare some secondary ingredients like olives, lemon zest and raisins.  Here is a photo of the finished dish.  It was delicious, but had quite a kick to it. The flavors did even out a bit the next day.  If you aren't a fan of spicy, it would be easy to cut down on the cracked red pepper.

Many Rouxbe recipes are available on their site even if you aren't a student.  You miss out on the video instruction though.  I'll link directly to the vegetable tagine, but keep in mind if you see a Rouxbe post from me, you can often search for Rouxbe and the recipe name (tagine in this example) and find it yourself!

1 comment:

Panda With Cookie said...

I am impressed with your veggie cuts.