baby tagine = indian eggplant, lemon confit, garlic, thai basil

baby tagine, indian eggplant, thai basil

baby tagine
indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes
with toasted ciabatta

indian eggplant, baby tagine

What to cook first in my new baby tagine?  I had been dreaming of a baby tagine ever since our most memorable meal on the 40th Floor of the Chicago Stock Exchange at Everest. Chef Joho serves a vegetable mélange side dish in the most charming vessel.

Continue reading “baby tagine = indian eggplant, lemon confit, garlic, thai basil”

Braised (sustainable) Halibut Tagine, Global Flavors

 braised alaskan halibut, global flavors

Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish

seafood watch app

Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”

March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”

A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.

seafood watch app

Halibut, Pacific
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut

braised alaskan halibut, global flavor halibut

I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew,  Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.

Continue reading “Braised (sustainable) Halibut Tagine, Global Flavors”

Kefta Tagine with Chickpeas and Yuzu


Tagine of Spicy Lamb Meatballs
With Chickpeas and Yuzu
Served Over Couscous
Garnished with Red Chile, Cilantro, and Mint

The inspiration for this awesome recipe came from the little cookbook, TAGINE: Spicy Stews from Morocco, by Ghillie Basan. They used this dish for the photo on the cover of the book. It looked so tasty, within minutes of pulling this book off the shelf, I was off to the butcher for some fresh ground lamb. And since my yuzu tree is full of ripe fruits, I decided to use yuzu (a Japanese citrus) in place of the lemon in Ghillie’s recipe. I made some other changes to her basic recipe, including the omission of butter and the addition of chickpeas. With all the spices, herbs and citrus, this dish is a real winner.

Continue reading “Kefta Tagine with Chickpeas and Yuzu”