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Category Archives: Slow Cooking

After Thanksgiving

29 Tuesday Nov 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Asparagus, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Eggs Poached, Food Photos, Idaho Eggs, Photos By: Bob Young, Pork, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Scrapple, Slow Cooking, Soup, Sourdough Bread, Special Dinners, Special Events, Tetrazzini, What's For Dinner?

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Rappa Brand Scrapple, scrapple, Tetrazzini, turkey tetrazzini


captains-shack_2

 

So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.

Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini

 

Crumble Scrapple with Meadowlard Farms Poached Eggs Acme Bakeshop Toasted Sourdough Fresh Raspberries and Blueberries

Crumbled Scrapple with Meadowlark Farms Poached Eggs
Acme Bakeshop Toasted Sourdough
Fresh Raspberries and Blueberries


 

Split Pae and Ham Soup

Split Pea and Ham Soup

And here is the recipe for the Split Pea and Ham Soup that we made for the Williamson Orchards and Vineyards New Tasting Room Open House. It was superb and made from Idaho products – Ham Hock, Split Peas, Heirloom Carrots, Onions, Celery, stock and herbs.

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Chanterelle Omelet, Seafood Stir Fry and Scrumptious Chicken Wings

06 Tuesday Oct 2015

Posted by Bob and Robin in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?

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chanterelles, chicken wings, coconut rice, seafood, seafood stir fry


17Sept2015_2a_Alavita_Happy-RobinSuch a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Chanterelle Omelet with Fresh Chives, Sausage and Local Cantelope

Chanterelle Omelet
with
Fresh Chives, Sausage and Local Cantaloupe

Next meal, wonderful Seafood Stir Fry. Look at this!

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.

Shrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles

Shrimp, Scallop and Pineapple Stir Fry
Coconut Rice and Chow Mein Noodles

And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!

Chicken wings getting happy!

Chicken wings getting happy!

Sticky Marinated Chicken Wings Fresh Vegetable Mixture

Robin’s Chicken Wings
Fresh Raw Vegetable Mixture

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Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine


Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good.  The lamb should be tender and tend to pull easily from the bone..

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank Couscous with Tagine Vegetables 2012 Koenig Vineyards Devil's Bedstead Zinfandel

Tagine Lamb Shank
Couscous

with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

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Crock Pot Black Bean Chili

08 Sunday Feb 2015

Posted by Bob and Robin in Beans, Black Beans, Butternut Squash, Captain's Shack, Comfort Food, Cooking Styles, Corn, Crockpot, Dinner With Robin, Grains, Photos By: Bob Young, Quinoa, Salad, Slow Cooking, Squash, Vegetables, Vegetarian Foods, What's For Dinner?

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black beans, butternut squash, crockpot, Idaho Power, quinoa, vegetarian dish


Robin-Bob-In-Kitchen_Looking-RightYes. This is a vegetarian dish. Yes. It is really good! No. I did not miss the beef. The Quinoa gave the dish the “texture” of ground beef. The chunks of Butternut Squash gave the dish the “feel” of beef. You really should try this. It is that good. The recipe came from an Idaho Power mailing and every once in a while, they do come up with a good recipe. I just increased the corn to 1 cup and rinsed the cans out with a little red wine. That is the only change I made. The recipe is below. If you want to see these photos enlarged, Left-Click them. Enjoy!

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

The chili is in the crock pot getting "happy".

The chili is in the crock pot getting “happy”.

The chili is plated with tortillas and shredded lettuce.

The chili is plated with tortillas and shredded lettuce.

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2015 – Here We Come!

30 Tuesday Dec 2014

Posted by Bob and Robin in 5 Hour Duck, Acme Bake Shop, Acme Bake Shop Sourdough, Appetizers, Bread, Captain's Shack, Carrots, Celebrations, Comfort Food, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Duck, Grilled Vegetables, Holiday Gatherings, Holiday Menu, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Slow Cooking, Special Dinners, Special Events, Tomatoes, What's For Dinner?

≈ 2 Comments

Tags

new years day, new years eve


29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_GoodWell, 2014 has been a good year. We spent some time on a houseboat in Portland, OR. We saw my brother and sister in Jacksonville, FL – I had not seen them for “too many years”. We saw old high school classmates in Florida, too. Had a great time in the kitchen and will be making our own pasta from now on – we got a pasta machine for our Kitchen Aid – and we will be making our own pie crusts now. The store bought ones although being good, have too much salt in them. Buddy, pictured here with his Teddy Bear, is now 12 years old. Here is how we are preparing for the New Years celebrations – Our menu.

New Years Eve
East Coast Crab Dip
Stuffed Mushroom Caps
Fried Baby Artichokes with a Yogurt Dip
Bacon Wrapped Scallops

New Years Day
Open House at Meadowlark Farms in Nampa. We are making an Italian Pot Roast with as much local products as possible; Beef, onions, carrots and potatoes are all local.

Here are some photos of our meals for the past few days; Our New Years Prep meals.

Start off with Shrimp Pasta Acme Bake Shop Garlic Sourdough

Start off with

Shrimp Pasta
Acme Bake Shop Garlic Sourdough

5 Hour Chicken Mashed Potatoes and Gravy Creamed Onions and Spinach

5 Hour Chicken
Mashed Potatoes and Gravy
Creamed Onions and Spinach

We have done 5 Hour Goose, 5 Hour Chicken and the original 5 Hour Duck. The duck is by far the best.

Baked Ham Grilled Zucchini Squash Baked Yam

Baked Ham
Grilled Zucchini Squash
Baked Yam

So there is our Lead-Up dinners and then our menu for New Years Eve and New Years Day. And of course, there will be wine from our cellar and Martinelli’s also. What are you having? Staying home? Going out? Be careful and have a Happy New Year! Cheers!

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Tailgating With Chili Con Carne

22 Saturday Nov 2014

Posted by Bob and Robin in Beef, Bronco Nation, BSU, Captain's Shack, Comfort Food, Corn Bread, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Photos By: Bob Young, Recipe by: Robin and Bob Young, Slow Cooking, Tailgate At The Captains Shack, Tailgate Party, Traditional Food, What's For Dinner?

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chili, chili con carne, Guatemalan Corn Bread


BobAndRobin_Nov2009_1_Pizzalchik_PhotoRainy all day. Temperature in the mid 40’s. Snow is mostly gone. Ground is soaking wet!! But this Mom’s Chili Con Carne, I modified it slightly as Robin can not eat green peppers and I added black beans too, was absolutely as I remember it. I think delicious! Then add to the chili some Guatemalan Corn Bread and we had a great Tailgate Meal. (BSU plays Wyoming tonight on ESPN). Look at this plate. Enjoy!

Mom's Chili Con Carne Guatemalan Corn Bread

Mom’s Chili Con Carne
Guatemalan Corn Bread

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5-Hour Duck For Dinner!

19 Sunday Oct 2014

Posted by Bob and Robin in 5 Hour Duck, Buy Idaho, Cream Sauces, Dinner With Family, Dinner With Robin, Duck, Idaho Wine, Local Farmers Markets, Main Dish, Mirepoix, Photos By: Bob Young, Slow Cooking, Special Dinners, What's For Dinner?, Wine and Food

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5 hour roasted duck, Baked Sweet Potato, Creamed Spinach, Grand Marnier, Idaho wines


Tango-Corte-Window-FloridaOh yes once again! We do like the duck done this way. Made Creamed Spinach with Grand Marnier Cream and Baked Sweet Potato and Duck Gravy. Certainly was delicious! And then top that off with a super good 1985 Rose Creek Winery Cabernet Sauvignon. That is still a super wine. On a scale of 1-20, easily a 19.7. So close to the perfect 29 year old Cab. Enjoy these photos. Cheers!

A perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idaho

A perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idaho

5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!

5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Duck
Creamed Spinach
with Grand Marnier Cream
Baked Sweet Potato
with Duck Gravy

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Memorial Day/Graduation Celebration

27 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Blueberries, Bradley Smoker, Cakes, Captain's Shack, Celebrations, Comfort Food, Cookies, Corn, Dessert, Dinner At Marnies, Dinner With Family, Fruit, Grillin' and Chillin', Holiday Gatherings, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Slow Cooking, Smoking and Grilling, Special Dinners, Special Events, What's For Dinner?

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Tags

Bradley smoker, grilling, recipes, smoker


26May2014_1c_Captains-Shack_Memorial-Day_Madison-Chris_CChip-CookieSuch a great party to celebrate Memorial Day and Sophia graduating from Boise High School. Congratulations Sophia!!And absolutely great food from everyone – Mac for the hamburgers, Marnie for the strawberry cake, Chris and Madison brought the cookie pictured here and Robin’s awesome Tuscan Orange Cake and Blueberry Pie. Super great eats, everyone. And it was good that Mac’s Mom and Dad, Linda and Jim, drove all the way from Virginia to be at the party. Enjoy these photos! Cheers.

Sophia graduates! Congratulations and hugs Sophia.

Sophia graduates! Congratulations and hugs Sophia.

Cricket is thinking,  "Which way do I go?"

Cricket is thinking, “Which way do I go?”

Eat dessert first, life is too short!!

Chris and Madison look at that awesome cookie!

Chris and Madison look at that awesome cookie!

Robin made this Tuscan Orange Cake and made these decorations. Great job, Honey!

Robin made this Tuscan Orange Cake and the decorations, too. Great job, Honey! Here is the recipe for the Tuscan Orange Cake (Schiacciata Alla Florentina).

Robin also made this Blueberry Pie. I do like blueberries!

Robin also made this Blueberry Pie. I do like blueberries!

Marnie made the Strawberry Cake. This was really good.

Marnie made the Strawberry Cake. This was really good.

Now that dessert is over, we can eat the main meal. Yummers!

Robin and I made these Baked Beans.

Robin and I made these Baked Beans totally from scratch. The Lyle’s Black Treacle is a Scottish addition.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

And the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.

And the pork ribs just coming out of the smoker. Top Two Shelves – Memphis Rub. Middle Shelf – Casey’s Hot Sop and the Bottom Two Shelves, Regular rub – garlic, onion and salt and pepper.

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Chicken Tagine and Mushrooms with Moroccan Green Olives Revisited

28 Sunday Jul 2013

Posted by Bob and Robin in Acme Bakery, Captain's Shack, Cooking Styles, Ethnic Foods, Food Photos, Herbs and Spices, Main Dish, Moroccan Food, Moroccan Spices, Photos By: Bob Young, Recipes, Slow Cooking, Sourdough Bread, Special Dinners, Special Information, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

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chicken tagine, cloves garlic, dinner, food, vegetarian


28July2013_1d_Captains-Shack_Chix-Tagine_EnlargedYup! Here it is. We tweaked it a little. Added some carrots and green beans. But that is all. The recipe was adjusted a little too, from the original, but only a little more turmeric and ginger. See what you think.
To the left, is the plated tagine. As you can see, we served it on a bed of lemon infused rice. Probably not traditional, but it added another dimension. We really liked it this way. Overall – We would grade it probably a 4 out of 5. But I think with the additional turmeric, it will be better, possible that 5 out of 5 elusive rating. Also, there is a lot of garlic in here, but it seems to be hidden. Just some of our comments. Try it and see what you think and please let us know. Just remember if you use Spanish olives, rinse them well to remove the vinegar. The preserved lemon may also need to be rinsed. There is a lot of salt in both of these ingredients. Left-Click any of these photos to see enlarged. Cheers.

Chermoula - Marinade

Chermoula – Marinade. See recipe below.

Ready for the oven.

Ready for the oven.

Adding the mushrooms and the preserved lemon. See recipe below.

Adding the mushrooms and the preserved lemon. See recipe below.

The completed chicken tagine.

The completed chicken tagine.

Here is the adjusted recipe. Thank you Roni Spilios-Kinane for the recipe. Enjoy. This could be used as a basic taagine recipe. Try it, for instance, with lamb shanks.

Chicken Tagine with Mushrooms and Moroccan Green Olives

Source: Roni Spilios-Kinane, Morocco
Oven Temp: 325°F
Cooking Time: 2+ hour
Serves: 3
Note: It really is good! It is my Moroccan Mother-in-Law’s recipe..

Ingredients:
1 lemon cut into wedges
Kosher Salt
¾ c Olive Oil
1 T White Pepper
5 cloves Garlic, chopped
1 preserved lemon, sliced
1½ t ground Ginger
2 t Turmeric
2 T Parsley, chopped
2 T Cilantro, chopped
5 Chicken Thighs, or any chicken parts you want to use
3 med Red Onion
Moroccan Green Olives
Mushrooms

Directions:
First you make your chermoula (marinade) olive oil, salt, white pepper, garlic (to your liking) 3-5 cloves, cilantro, parsley, ground ginger, and turmeric. Mix that all together.

Place your cleaned (with lemon wedges and salt) chicken and let it absorb the chermoula as you massage it into and under the skin (some people use smin (ghee, clarified butter) I sometimes do)

Chop finely about 3 medium onions (or more if you have a lot of chicken pieces or a large chicken) let the onions sweat a bit and then add your chermoula drenched chicken and pour any remaining chermoula over the top. Place the tagine cover.

After about 30 minutes, add some preserved lemon slices and the mushrooms.
When you have about 10 minutes left to cook, add the green olives and let all the flavors incorporate.

You CAN!
a) remove the chicken from the tagine and place it in the oven to get crispy if you like!
b) and/or
c) stuff your chicken with a stuffing of chopped mushrooms, cilantro, parley and vermicelli! This is absolutely delicious!

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Clay Pot Cooking – Römertopf vs Tajine

28 Monday Jan 2013

Posted by Bob and Robin in Cooking Styles, Römertopf, Slow Cooking, Special Information, Tagine, Tajine, What's For Dinner?

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Tags

ancient roman times, clay pot cooking, cooking, food, healthy cooking method


Let’s start here. Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. This technique has a long history, stretching back at least to ancient Roman times, and is commonly used in several cuisines in Africa, Europe and Southeast and East Asia. I will attempt to keep this discussion to two styles of clay pot coking: Römertopf and Tajine.

Römertopf Chicken and Roasted Root Vegetables

Römertopf Chicken and Roasted Root Vegetables


In Germany, the clay roaster used to cook with is called a Römertopf (literally “Roman pot”). Since its introduction in 1967, it has influenced cooking traditions in Germany and neighboring European countries. The pot is mainly used to cook meat, like pork roast, chicken or stew, in an oven. From Römertopf Online we learn,

Clay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats. Simply by soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.
Römertopf cooking not only saves nutrients, but also saves time. Simply soak the Römertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees. Then just walk away. Workout with your favorite celebrity, play with the kids, or soak in the tub for the 45 minutes to an hour the Römertopf needs to cook your meal to perfection.
Römertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey. They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.

Tajine of Lamb

Tajine of Lamb

From Wikipedia Clay Pot Cooking, we find that “… The tajine is a North African, two-piece clay pot used in Moroccan cuisine. The bottom part is a broad, shallow bowl, while the top is tall and conical, or sometimes domed. The tall lid acts to condense rising steam and allow the moisture to roll back down into the dish. The tajine lends its name to the dish made in it, which in Morocco is a meat stew. Another clay pot used in Moroccan cooking is the tangia. The tangia is similar in appearance to a tall bean pot. It is used to cook a dish, also called tangia, that is traditionally all meat and spices, no vegetables or beans.”
As a side note, “A tangia (sometimes spelled tanjia) is a Moroccan urn-shaped clay cooking pot. The same word also refers to the meat dish which is cooked in the tangia … The tangia originated in Marrakesh, where its use is said to have been popularized by unmarried working men. Before heading to their jobs, they would season meat with onions, garlic and Moroccan spices, stuff the mixture into their tangias, and then drop off the clay vessels at the wood-burning ovens which provided heat to the local hammams (public bath houses). There, the tangias would be nestled into the deep ashes, allowing the meat to slow-cook until the workers retrieved them at the end of the day.
Although tangia may also be prepared by women of the home, in traditional Marrakesh circles it remains a specialty dish of men and a customary offering at male social gatherings.” As a side note, “… The tangia originated in Marrakesh, where its use is said to have been popularized by unmarried working men. Before heading to their jobs, they would season meat with onions, garlic and Moroccan spices, stuff the mixture into their tangias, and then drop off the clay vessels at the wood-burning ovens which provided heat to the local hammams (public bath houses). There, the tangias would be nestled into the deep ashes, allowing the meat to slow-cook until the workers retrieved them at the end of the day.
Although tangia may also be prepared by women of the home, in traditional Marrakesh circles it remains a specialty dish of men and a customary offering at male social gatherings.” [Moroccan Food]

Both styles of Clay Pot Cooking are similar. The pot designs are different but both are extremely effective in producing some fantastic meals. The tajine is designed so that the steam produced internally, circulates throughout the pot, condenses and runs back down into the food. From The Kitchen, “…The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.” The Römertopf, on the other hand, has no means to let the steam escape, therefore cooking with the steam and infusing the spices that you use in the product, be it chicken, beef, lamb or the like.
These are two very exciting and delightful ways of preparing a meal. Try these pots using chicken, pork, lamb, beef or maybe even fish – a whole fish. We like lamb shanks done in the tajine and chicken done in the Römertopf. Use high temperatures, 400 – 450 degrees F, and you will have a great meal. Enjoy and experiment with the styles. Both products, and some recipes, are available online or maybe even at your local Foodie Den, or better known as a cooking store. Cheers!

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