French Fridays this week features a tagine, which is a dish that I love. This one has chicken and sweet potatoes, along with prunes or…hmmm, let’s maybe just say figs. That’s what I had already, so that’s what I used for the dish (and these Around my French Table recipes do seem to be fairly forgiving ingredient substitution).
I do look forward to making tagines on account of my super-awesome Emile Henry tagine (the result of a gift card to Sur la Table), so this FFwD was an extra special treat for me.
1. I replaced the 1/2 cup water with wine because, why not?
2. I deglazed the pan that I browned the chicken in with the stock and then added the saffron to that, before adding it to the tagine (for some reason, I think I’ve heard to add saffron to liquids first). Plus, I really didn’t want to waste any flavor from the chicken-browning pan.
3. There was garlic added (duh).
4. We had this with whole wheat couscous.
5. I liked the flavor a lot, but I’ve come to the conclusion that the French are just not . . . → Read More: FFwD: Chicken Tagine with Sweet Potatoes and Prunes (Figs)
Even though it is Summer, chances are you will have at least one day where it is a little cooler and maybe you will even want to cook something on your stovetop for an hour or more. This is the dish for that day.
Pretty much one of the coolest kitchen gadgets I own — my Emile Henry Flame Top Tagine. Why is it so cool? Well, it’s a tagine, so it’s already a neat shape, it’s also red and you can use it on the stovetop (no soaking or anything first), oven, microwave, and dishwasher. Neat-o.
I didn’t have preserved lemons when I made this and although I know they are easy to make, I didn’t have the time to do so. I just used a thinly sliced lemon and I thought that worked well in this dish.
Chicken Tagine with Lemon & Olives
Adapted from a recipe from Williams-Sonoma, serves about 4
4 large bone-in chicken thighs
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves
2 bay leaves
4 tbsp extra-virgin olive oil
4 garlic cloves, sliced
Salt and freshly ground pepper, to taste
1 white onion, thinly . . . → Read More: Chicken Tagine with Lemon & Olives
Okay, this is one of those recipes that I saw during the day and went, “OH MY GOD!!!” And then when I got home I immediately made it for dinner. The original recipe is awesome but it’s also one of those recipes that is super-easily adapted to anything you feel like sticking in there. In fact, the first time I made these, I did so as written, except that I just about a tablespoon of defrosted, squeezed-out, chopped spinach per each enchilada for Spinach and Cheese Enchiladas*.
This dish below, however, might just be my new standard enchilada recipe. And, since I plan on making this once a week, I did do a few things to make it a little more once a week friendly. Namely, adding veggies, not frying the tortillas, and decreasing the cheese (!!). Also, and you may certainly not want to do this, but I used a combination of low fat cheese (1/4 cup) for inside the enchiladas, saving the good stuff for on top (3/4 cup). Yes, I know, crazy-talk!
But, wow, still so good and I feel a little bit better about eating this how frequently . . . → Read More: Veggie & Cheese Enchiladas with Chili Gravy
I am officially a huge fan of millet. This is the 2nd really great recipe I’ve made with this grain and it was delicious. I suppose if you don’t have millet, you could use orzo or pearl couscous, but really, get some millet!
This is made in a few different steps, the millet is cooked separately, then stirred into the tomato and pepper mixture and then the fish is cooked in a different pan and added to the top.
The original recipe used shrimp, which would be great of course, but I had some frozen Ono* that I used (defrosted). Halibut or cod would also probably be delicious! Oh and I always thought saganaki was just the flaming cheese — apparently it refers to the actual frying pan that you maybe flame the cheese or say, cook tomatoes, peppers, olives and millet. Who knew? well, I guess I do now. Okay, carry on with the recipe.
Greek Millet Saganaki with Grilled Ono and Ouzo
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck — a cookbook that is quickly becoming one of my favorites!
3 Tbsp olive oil (divided)
1 1/4 cups chicken or vegetable broth
3/4 cup millet
1 . . . → Read More: Greek Millet Saganaki with Grilled Ono and Ouzo
Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.
The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all that, I’d like to comment that the dill here is delicious! In fact, I think this is my favorite mac and cheese recipe ever…jwa agrees and called it his favorite too.
Now typically, when I make macaroni and cheese, I use low-fat milk for the béchamel sauce. My thought is that it’s already going to be super rich from the cheese and butter, I can save some fat and calories by using 2%, if not 1% milk. Yay me. That maneuver worked well here.
On the side, we had a giant Greek salad with tomatoes, cucumber, roasted red and orange bell peppers, red onion, . . . → Read More: Greek Macaroni and Cheese