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.
We share an office here, so the rule is that someone who has a
teleconference has to wander off to some other part of the house to
have it. It’s not all bad — the views are pleasant, and watching
the waves (“~~~~~”) is fun:
Sometimes, there are added distractions — the teleconferencee is not
necessarily the only one getting harried:
In particular, in this case, there’s a bald eagle being pursued by
(Photo by CMS)
I perhaps didn’t catch all the
detail on that particular teleconf…
It started innocently enough, with the duck
thing, and slid right along with the roast turkey
Then there was the choux done
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.
Best wishes, from Grand Manan.
(Stanley Beach; -12C (-23C with windchill)).