Not sure I’ve ever had tagine; if so it was decades ago, in Boulder or Denver.
For a weird coincidence of reasons, I got interest in making something of that sort. One reason was that, from reading about it (the essence being the clay cooking pot with the peaked lid, and the steam recirculating and condensing) it sounded like it would work well in an Instant-pot. Another was that the list of ingredients and seasonings sounded very hopeful. (I’m not familiar with a large range of meat-plus-sweet dishes, but I’ve invented one, and liked many of the ones I’ve had.)
For various reasons (not including what was in the freezer; I had both) I made it with pork rather than chicken. That’s either wrong or unusual for a tagine, if my sources are right, perhaps more common in Morocco? Anyway, it seemed like it would taste good.
As one does, I reviewed multiple recipes online in a cumulative half hour or something, over a couple of days, and came up with a rough idea of what I was going to do.
Made it today, and Lydy and I thought it was quite successful. I’d say it was under-seasoned, but the balance of the seasonings was about right.
So, here’s a reasonably accurate description of what I made:
Ingredients
2 Tbs. olive oil
1 lb boneless pork, thawed and cut into good-size chunks
1 small potato, cubed
1 medium onion, chopped
An inch or 2 of ginger root, minced
4 or so cloves of garlic, minced
1/2 c. dried apricots, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cinnamon
1 tsp. turmeric
1 tsp. hot pepper mix (wasn’t, very)
1/2 tsp. salt
1 cup beef broth
1 can diced tomatoes (15 oz)
Dry rice
Method
Set your Instant-pot on saute.
Put the oil in the pot and heat it. Add the pork and stir to brown.
Add the onion, garlic, potato, ginger, apricots, and seasonings and get them at least a bit browned.
Add the tomatoes and beef broth, and stir to mix.
Seal the pot and cook on high pressure for 30 minutes. Then release pressure “naturally” (i.e. slowly). (Note that, with heating to pressure, and pressure release, the elapsed time from when you seal the pot is about an hour.)
Meanwhile, cook some rice (I used brown rice).
Serving
Serve over rice. I served this with boiled spinach, which went very well with it.
This ended up serving 2 people plus 3 leftovers (we always seem to eat more the first night).
Thoughts
There were supposed to be carrots, and chickpeas. I’m not sure about the chickpeas, but using them instead of the potato would be more traditional.
Other recipes had sweet potatoes. Sweet instead of regular potatoes might work well with chickpeas.
I think there should be more apricots, and more seasonings in general. For the seasonings, maybe 2x as much even (except salt and perhaps cinnamon).
Some recipes suggested adding honey as a quick way to adjust the sweetness balance, and that might have been good.
This would probably work fine with frozen meat. It’d need to cook longer, though, and you’d probably end up shredding it instead of cubing it (after cooking). I think I like it better in cubes.
Many aspects of this may be extremely variant from actual tagine! And I was not, this time, trying to figure out and enact “authentic”, I was trying for something of roughly this style that we liked. From that viewpoint this was a success.
My mother made a great meatloaf. Later, when needing a recipe, we found a good one in one of our cookbooks, which wasn’t that much like my mother’s.
Since then, I’ve been playing around. Made my latest iteration last night; this seems to capture most of the virtues of both of its ancestors (including being tremendously easy to make).
Preheat oven to 350°F.
Mix by hand in a large bowl:
2lb ground beef
1 medium onion, chopped
1C milk
1C Pepperidge Farm bread crumbs
2 eggs
1T Worcestershire sauce
1t salt
2t pepper (30 grinds on my mill)
1t fennel seed
1t dried thyme
Form into a loaf, perhaps a long one for this size. It will stand freely in a shallow pan (needs something to catch the drippings, don’t do it on a flat sheet!). It cooks fine in a loaf pan, but this size is big for one loaf pan and small for two.
Cook until done (interior temperature 160°F). Let sit a bit, slice, eat. Took over an hour, but the exact shape of loaf, and how open the pan is, will make a big difference.
Excellent as a leftover in sandwiches.
Of course this is not at all a precise sort of recipe. The loaf is a more useful size with 1.5lb of beef, in which case probably just one egg.
If you’re using unseasoned bread crumbs, you’ll probably want to add a bunch of herbs, and probably more salt also.
Many people put ketchup in or on (or both) meatloaf. If you like it that way, this may not be the recipe for you; this is intended to eat straight, and the flavor would be overwhelmed by ketchup.
Couple of years late, but finding things on Facebook is horribly unreliable, so I thought I’d better put it here.
Made with stuff from Trader Joe’s.
Combine equal parts by weight of Thai chili lime almonds, roasted salted pumpkin seeds, pistachio nutmeats, and dried cranberries. Add half that weight of oat bran sesame sticks (those were from Cub come to think of it) and half that weight of crystallized ginger (cut down to more suitable size pieces), and a handful or two of raw walnut pieces. Mix well.
None of the pre-mixes I was seeing were really doing it for me, so I finally started mixing my own. This is obviously high calorie density, it would almost work as a real trail mix where that’s a feature rather than something to be careful about. I do it with the kitchen scale, but you can just guesstimate from bag weight, at least if nobody is stealing from the bags of each ingredient. Tumbling the Rubbermaid container it half-fills mixes it quite quickly without doing much damage.
Specifically, the one my mother learned from our neighbors in Zurich in 1958.
I’ve been so fixated on this recipe since then that I’ve never actually made any other. I’m sure others are good too; if I ate this twice a week for a month or two maybe I’d get to the point I would consider alternatives.
This is a very flexible, forgiving recipe, with a very high probability of a good outcome (I started making this in highschool, and have never had a serious failure, though I’ve had better and worse days).
It does take somewhat specialized equipment. After making it on the stove-top, you need to keep it hot on the table while it’s eaten. This is traditionally done with a simple alcohol burner, integrated with a stand to hold the pan. You can buy cans of methanol (methyl alcohol) to fuel it at every hardware store I’ve tried.
Burner, sitting on top of stand
The flame size is controlled by the handle on the burner; it rotates the metal piece with the little holes around the edge so that those holes correspond either less or more with holes in the metal layer beneath, so it controls the air supply to the flame. The solid metal piece to the left snuffs the flame when put on top of the burner.
Pot on stand (burner is underneath)
(The pieces pictured are the actual set my mother got in 1958; I had them bring a set back for me in 1973 which I also have, but I eventually inherited the original one and I use that for small dinners.)
The dish to make and serve the fondue in should be a relatively shallow, wide ceramic dish of the type pictured. I imagine you can improvise a lot, maybe even use an electric heater of some sort, and so forth. Do avoid metal pots, they tend to get too hot in places and the cheese burns on, which can affect the flavor and which is a pain to clean afterwards.
You also need proper forks; long enough, and with insulated handles, and aggressive enough tines to go through tough bread-crust and keep the piece of bread on the fork as you stir the fondue with it. I can’t find the good forks right now; they have three tines nearly 2″ long, somewhat long shanks, and bamboo handles.
I won’t try to tell you about the position of fondue in Swiss life; I was 4 in 1958, what little I know I read from the cookbook my mother brought back (with many other recipes in it, which I haven’t tried because I’m so fixated on this one). I’d probably be wrong for 1958, even more certainly wrong for now.
For me, it’s a festive special-occasion dish that’s still very easy to make, which I love, and which has long family connections for me.
Okay, actually making the fondue:
Ingredients
For 2-6 people (about what works in one bowl of the size shown).
Ingredient quantities are per person.
2 oz. dry, acidic white wine (a cheap sauvignon blanc usually works fine)
2 oz. Emmenthaler cheese (or American “Swiss cheese”), coarsely grated. Do not use any form of “processed” cheese, that leads to a grainy result.
2 oz. Gruyere cheese, coarsely grated. Do not use any form of “processed” cheese, that leads to a grainy result.
1 garlic clove, peeled and perhaps sliced. Anywhere from “rub the bowl with a cut clove” to a couple of cloves per person, depending on how much you and your guests like garlic. Among my friends, there is competition for getting the pieces of garlic when we eat the fondue.
In addition, you will need 1-2 Tablespoons of potato starch (substitute: corn starch) and 1-2 Tablespoons of Kirschwasser (cherry brandy; substitute: dry sherry).
And grating just a hint of nutmeg on top just before serving is nice.
While it is not an “ingredient” in the sense that it’s put into the pot with the others, you will need bread. Crusty bread, in small pieces (you’ll want crust on every piece you put on your fork, and you want the piece of bread plus the cheese that sticks to it to fit in your mouth). We make somewhat thick slices from small loaves (like baguettes), and then people tear those down to the size they want to put on their fork. I don’t like neat square pieces of bread for fondue, hence I strongly prefer tearing to cutting into neat cubes in advance. And people prefer different sizes.
Procedure
Place the pot on the stove. If you’re doing the “rub with garlic” do that now. Put the wine in the pot, and the garlic (if you’re doing that), and turn the heat on under it to medium low.
When it’s hot enough to start melting the cheese, add the cheese slowly (small handfuls) while stirring constantly. Let each addition mostly melt before adding more! (The two cheeses go in together, no need to make a distinction after the amounts are set.)
Keep heating and stirring until it’s all melted. It generally reaches a stage where the fat has separated enough that you think it’s ruined; don’t worry, that’s normal.
When it’s fully melted, mix the potato starch with the kirschwasser and stir that into the fondue. That will bind the fat back in quite a bit.
Just before putting on the table, grate a very small bit of nutmeg on top, if you like (do not stir in, it should be visible).
Eating
Light the burner and put the pot on the warming stand on the table, and start eating right away.
Really. Right away.
This is hard to arrange. People straggle in, and then mess around with getting bread and wine distributed, and such. It takes advance planning and some training of your family or guests to get it to go smoothly. Some people even try to eat their salad first or something (I generally avoid this by not having the salad on the table until we’re finished with the fondue).
It is the vital duty of every eater to stir the pot each time they “dip” a piece of bread. You do not just dip the bread, you drive it down to the bottom (impaled on your fork of course) and stir it at least one full round of the pot. This keeps it from burning on the bottom!
Figuring out when to turn down the burner also helps keep it from burning. If it’s bubbling (boiling), it’s too hot, turn it down.
The trick to avoiding dripping all over the table is to keep rotating your fork as you move it from the pot to over your plate. And keep rotating it over you plate while you wait for it to cool enough to put in your mouth (at least there it drips on your plate rather than the table cloth). This takes a little practice, but it’s much easier than, say, using chopsticks.
Late in the game, I’ve been known to wipe the bottom of the pot with a larger chunk of bread held by hand (when there is nowhere near enough to cover the piece of bread in the pot).
There’s a traditional thing I never get right towards the end; when it’s down to a very thin layer in the bottom, some people let it bake on and then peel it off and think it’s a special treat. I either get it too early, when it’s good but not that special, or too late, when it’s burned. Good luck!
The Meal
I tend to serve just the fondue (with bread), wine, and a salad as the meal. Either a traditional salad or a fruit salad works. Especially with the fruit salad, it also replaces dessert usually. I suppose if I stuck to the actual recipe rather than increasing the amounts about 50% I might be able to serve this as the center of a more traditional meal.
Drinking the same wine, or a better wine of the same type, as what you cooked with generally works well. A sauvignon blanc or an un-oaked chardonay can work well, or a real Chablis. Many of the same wines that go well with seafood go well here (they tend to be white, light and acid; all that cheese is very rich).
I found some important info about adobo sauce, which I think has helped. Also, this is the crockpot-adapted version, no other cooking vessel got dirtied. We’ll see. Of course I neglected to make notes of the intermediate experiment which worked so well; we’ll see how this crockpot-specific version goes.
Ingredients:
2T olive oil
4 yellow onions, minced
10 cloves garlic, minced
3 pounds chicken (frozen in big chunks)
2T powdered ancho chile
1t freshly ground black pepper
2T cumin seeds
1/8t ground cloves
2T apple cider vinegar
4T oregano
Couple of good pinches of salt
4 cups chicken stock (bouillon)
Directions:
Place onions and garlic at bottom of crockpot. Add all seasonings, and layer the chicken pieces on top of that. Pour boiling water over this to cover.
Cover the crockpot and set on high.
When done, shred chicken with forks. Probably add flour or masa to thicken.
