Comments on: Lamb Tagine with Pearl Onions, Dates, and Sugar Snap Peas

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:40:15 +0000

[...] Main Courses: Meat Crypto-Jewish Brazilian Yellow Stew Finnish Meatballs with Squid Ink Pasta Hortobágyi Palacsintak (Pancakes Stuffed with Meat Stew) Kabocha Beef Tagine with Chickpeas and Preserved Lemon Lamb Tagine with Apricots, Dates, and Yams Lamb Tagine with Pearl Onions, Dates, and Sugar Snap Peas Malaysian Beef Curry with Thick Onion Sauce (Daging Nasi Kandar) Sour Cherry Barbecue Sauce and Baby Back Ribs Spicy Beef Slices with Tangerine Peel Stewed Garlicky Black Bean Spare Ribs Stir-Fried String Beans with Pork and Pork Töltött Káposzta (Stuffed Cabbage) [...]

By: Coyote

Coyote — Fri, 29 Dec 2006 03:24:53 +0000

If you love Paula Wolfert you will love this cassoule and her cassoulet recipe.

By: Danielle

Danielle — Sun, 15 Oct 2006 13:54:14 +0000

Asha – Thank you!

Ari – It was.

Stephanie – I actually ordered it from tagines.com, but after I placed the order I noticed that Kalustyan’s has tagines for sale upstairs. On a completely unrelated note, I’m hosting a NYC food blogger potluck next Saturday – it’s going to be pretty crowded in my teensy apartment, but if you’re interested, you are welcome to squeeze in.

By: Stephanie

Stephanie — Sun, 15 Oct 2006 13:34:09 +0000

Great recipe, Danielle. Which tagine did you buy? Did you find it in the city or online? I’m looking for one too, fellow New Yorker. Thanks.

By: Ari (Baking and Books)

Ari (Baking and Books) — Sun, 15 Oct 2006 12:18:50 +0000

This looks like such a hearty, satisfying meal!

By: Asha

Asha — Sun, 15 Oct 2006 00:01:00 +0000

Beautiful picture and even more beautiful recipe!! Thank you! I will be back for more!I love traditional cooking and recipes!I am an ardent foodie!:))

By: Danielle

Danielle — Fri, 13 Oct 2006 13:26:11 +0000

Helen – Really? I’m surprised; I’d imagine it would be popular down there. At least you can still make tasty tagines with other meats!

Zsofi – Oh, I’m so envious! I’d really love to go to Morocco someday. Have fun!

Lydia – That is awesome. I’d really love to hear more about the tests you’re doing and what you’re learning, actually. And do you have any photos of the tagines you’ve been designing? I’d absolutely volunteer as a test kitchen with ‘em, y’know. And thanks for the book recommendation – I’m off to Amazon to check it out now.

By: Lydia at The Perfect Pantry

Lydia at The Perfect Pantry — Fri, 13 Oct 2006 13:00:58 +0000

There’s a wonderful book called MOROCCAN COOKING by Tess Mallos that has lots of recipes for tagines. I’ve been having fun designing them with a friend who’s a potter. We’ve been testing his clay to find the best ways to cook in it, and testing different proportions of width/height to learn about how moisture is returned to the stew by the pot itself. Enjoy your new tagine!

By: Chili&Vanília

Chili&Vanília — Thu, 12 Oct 2006 20:28:10 +0000

Danielle, how funny, I’ve been reading Paula Wolferts books lately as I’m off to Morocco on Saturday. Maybe I’ll buy a tagine dish there, then I can try this your wonderful recipe.cheers, zsofi

By: Helen

Helen — Thu, 12 Oct 2006 16:02:41 +0000

My parents brought me back a tagine when they went to Morocco to visit their birth places (Rabat and Oujda) and I love it during the winter ti make traditional couscous or simmered chicken thighs.
I love your recipe, I wish I could find tastier lamb around here but it does not seem to be very popular around SC.
Your pictures are making me hungry!