tag:blogger.com,1999:blog-18071407.post8218127966623737267..comments2024-03-18T14:30:31.336+01:00Comments on Living the life in Saint-Aignan: Tajine de potiron, courge, ou patate douceKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-15067603268747905682013-11-16T09:53:54.284+01:002013-11-16T09:53:54.284+01:00You are too kind, Starman.
Carolyn, the Vent de S...You are too kind, Starman.<br /><br />Carolyn, the Vent de Sable restaurant in Paris 15e cooks its tajines in real tajines.<br /><br />Richard, I didn't want the squash to be cooked to a soft stage in the oven this time, but I wanted chunks of squash for the tajine. I usually roast squashes, either whole or split in half, in the oven, but without water. That makes a puree that can go into a cake, a pie, or a soup, or just be seasoned as a side dish.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30565524682714791602013-11-15T19:59:12.414+01:002013-11-15T19:59:12.414+01:00Your photos always look so wonderful!Your photos always look so wonderful!Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79499636228009808492013-11-15T16:43:16.953+01:002013-11-15T16:43:16.953+01:00I use hard squashes and sweet potatoes a lot in my...I use hard squashes and sweet potatoes a lot in my cooking. I also have been using a slow cooker as I work in my studio at home and prep the evening meal after my lunch break.<br />Try peeling squash and sweet potatoes with a carrot skinner and then either pre-cook the squash or potatoes in the oven halved, seeded and turned ex-seed size down in 1/4" water, or microwave to soften and make it easy to cut.Richard Ewenhttps://www.blogger.com/profile/06838953031677203254noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83501251160082176332013-11-15T16:16:34.831+01:002013-11-15T16:16:34.831+01:00That chicken has upstaged your squash. Oh my!That chicken has upstaged your squash. Oh my!Madonna/aka/Ms Lemon of Make Mine Lemonhttps://www.blogger.com/profile/15338353691254710276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34029797645517915522013-11-15T15:55:56.255+01:002013-11-15T15:55:56.255+01:00Hmm, just the other day I saw some pretty Tunisian...Hmm, just the other day I saw some pretty Tunisian pottery at a Marshall's at a really good price. I was tempted by the tajine pot, but I actually don't know how to use it. Tunisian pottery seems too fragile for cooking, so maybe it's just for serving.<br /><br />Tim, I disagree about how much soup one can eat. I could eat soup every day!Carolynhttps://www.blogger.com/profile/03735892815379411306noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44310106233060573072013-11-15T15:41:33.870+01:002013-11-15T15:41:33.870+01:00I need to try cooking a chicken like that, having ...I need to try cooking a chicken like that, having broth is always good. I'm making some sweet potato soup soon. Tis the season for lots of orange veggies.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39468103171699617692013-11-15T14:12:01.067+01:002013-11-15T14:12:01.067+01:00Ken, if you are cooking on a spit I can understand...Ken, if you are cooking on a spit I can understand why it comes out less dry...<br />we've got an old Moulinex mini oven-grill with spit and that turns meat around under the grill... it only has the grill element...<br />and I have always found that that self-basted meat is the best!<br />But, it needs getting out, placing somewhere, etc., etc...<br />so the bird usually gets stuck in t'oven!! <br /><br />Pauline uses Russell Handout in her main pumpkin soup recipe...<br />we don't seem to have much trouble finding it around here... <br />ingredients are available readily, too.<br /><br />And I spotted fresh Turmeric root on sale yesterday in Chatellerault at the BioCoop...<br />we've used it in the past and it gives a much nicer flavour than powder.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59758360533583504282013-11-15T13:20:19.875+01:002013-11-15T13:20:19.875+01:00That chicken looks so crispy and tasty :) That chicken looks so crispy and tasty :) Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8779584975649307592013-11-15T13:14:53.227+01:002013-11-15T13:14:53.227+01:00We had the leftovers of the 'pumpkin' taji...We had the leftovers of the 'pumpkin' tajine today, with the chicken and some added chicken broth spiced with harissa chilli paste. <br />Amazing. By the way, I increase the spice, compared to the amounts in the recipe, 2x or 3x. I use Moroccan ras-el-hanout but realize it is not available or easy to find everywhere.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39834235350881555602013-11-15T12:19:53.167+01:002013-11-15T12:19:53.167+01:00Pintade is good poached and then browned in the ov...Pintade is good poached and then browned in the oven. I was once at a dinner where two French women agreed to disagree about whether pintade or poulet is drier. I've never found pintade to be especially dry, myself.<br /><br />The best pintade I ever cooked was one that turned out really good by accident. We were invited for apéritifs by neighbors (the mayor) and then we had friends coming for lunch. I cooked the pintade on the tourne-broche before we went for the apéros, and then I left it in the oven, turned off but still warm, for an hour or more (apéros can last a while). I made sure the pintade was breast-side down on spit while we were out. When we got back home, I turned the oven on again and re-heated the pintade. It was amazing -- juicy and succulent, not dry at all. I might never be able to replicate that accidental cooking method.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46409621649666381582013-11-15T11:34:38.755+01:002013-11-15T11:34:38.755+01:00Never tried a finger-lickin'chickin this way.....Never tried a finger-lickin'chickin this way...<br />It sounds as though it would work well with a pintade, too...<br />the local ones always cook out a bit dry. [<i>May not this year, tho'!</i>]<br /><br />Must try this tajine, too...<br />we need pumpkin recipes...<br />there's only <b>SO</b> much soup one can consume!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com