Monthly Archives: January 2009

For Christmas, I received one of these:

It’s an Emile
Henry Flame Top Tagine.  Tagine is a North
African pot for producing slow-cooked delicacies, such as one might
experience in Morocco.  “Flame top” is Emile Henry’s special
material — a clay vessel that works on the cooktop, in the oven, in
the fridge etc.  Deeee-lightful.

Oh, and it is perfect tableware, too — bring this to the table!

“This” is the salmon
tagine I made tonight.  It was perfectly cooked, and very
flavourful.  I regretted I could not get preserved lemons in time
— I have resolved to preserve some myself for a future effort.

It started innocently enough, with the duck
thing, and slid right along with the roast turkey
challenge.

Then there was the choux done
proper-like:

to accompany the rock cornish hens (stand ins for perdrix this year):

(There is cabbage in there, between the hen-halves & the toast
points:  trust me!).
 
Finally, for good measure, some coq
au vin to round things out.  This was done a
la Alton Brown (Good Eats).  I had to hold it over a day, so I
brought the components out of the fridge:

and mixed them together, to heat:

Mmm!  Purple chicken!  Doesn’t get much better than that 😉
.  Really, the chicken is cooked in that picture; the 2 bottles of
Pinot Noir (Trapiche) had something to say about the colour, though.

Heated up and served, it was perhaps more appealing:

And, that’s that! 

What?  What other thing?  Oh, that.

A little spot of  Doris Greenspan’s “Dressy
Chocolate Loaf Cake” never went amiss.