I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
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Wednesday, June 10, 2015
A tagine can be built in a traditional tagine vessel or in a
Dutch oven. It should be cooked over a
gas flame or in a hot oven (anywhere between 450 and 500 degree F). It usually takes about 30-40 minutes to cook
using either method. You know it is done
when you remove the cover and lots of steam pours out (be careful!!!).
To build a tagine...
1 whole onion
Slice the onion and put it on the bottom of your cooking
Protein (Fish, Chicken, Shrimp, Chickpeas, Lentils, etc)
Layer the protein on top of the onions.
Either Preserved Lemon or Moroccan Tomato Jam
(Look for these in the ethnic section of the grocery store
or recipes are easy to find online)
If using preserved lemon – there is no need to add any
additional salt to the dish.
Add the flavorings to the dish - a dollop of each.
Add about a pound of vegetables – any combination that
inspires. Dried fruit also can be added
for distinct flavoring and variety.
Add dry parsley, fresh parsley, Ras El Hanout (Moroccan
spice blend), and salt (not with preserved lemon). Finish Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.
Cover your cooking vessel and put on the stove or in the
oven. Serve with cous cous, rice or
I use this picture to help remember the items that go into a