[Sca-cooks] Tagine help?

[Susan Lin]

there are many good Tagine cookbooks out there.  I will look at the one we
have tonight and get you the name.

We enjoy using ours.  We cook on top of the stove as well as in the oven.
We do use a difusser on the stove as we have gas (by difusser I mean a piece
of heavy duty aluminum foil with holes poked into it - we don't have a
"real" one yet) to more evenly distribute the heat.

The meals have a very nice flavor.  I think my favorite so far has been the
chicken with cracked olives.

Enjoy,
Shoshanna

On Wed, Feb 4, 2009 at 9:04 PM, Jennifer Carlson <talana1 at hotmail.com>wrote:

>
> I received a belated Christmas gift from the in-laws today, and opened an
> Emile Henry box labelled with a sticker for a pie plate, but inside found a
> beautiful, red tagine.  My knowledge of Middle Eastern cookery is,
> unfortunately, limited to Lebanese dishes.  Can anyone suggest a good recipe
> for the maiden voyage?  Also, is tagine cooking a period technique, and if
> so, what sources should I check out?
>
>
> Talana
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