Monthly Archives: November 2009
Jack is Cooking Pecan Pie
But wait! Didn’t I say that I was making three pies?
I decided to get a little creative and I made two more pies with the remaining pie mixture, combining it with pumpkin pie!
I used just a canned pumpkin pie mix and folledthe directions on the can. Luckily both pies cook the same amount of time!
The first pie, I made a ying yang. I used parchment paper to create the division while pouring.
I call it the milky way pumpkin-pecan pie!
Jack is Cooking Pasta with Garlic and French Cut Beans
Jack is Cooking with a Tajine
This post has been sitting in my computer waiting for some attention for quite a while now, but finally here it is! Two weekends ago i made a semi-traditional Moroccan dish using my Mom’s Tajine.
Tajines are pretty awesome. Heres what wikipedia has to say about them:
A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, andTunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
here’s what it looks like:
Anyways, i made a buttercup squash Tajine (but you can use any kind of winter squash. i LOVE winter squash!) for the most part this dish is really easy to make. If you don’t have a Tajine, you can make the same thing in a casserole dish, but it will come out differently because of the lack of the magic cone shaped top.
To accompany this Tajine, i also made some chicken. i’ll talk about that in a bit.
so heres what you’ll need:
For the Tajine:
squash (of any winter variety)
whole cloves of garlic (a whole bunch)
shallots (depending on the size maybe 5 or 6) also whole.
For the Chicken:
Chicken split breast (i recommend Herondale Farm chicken!)
yogurt (2 cups)
whatever spices you want
So First i chopped up the squash (well i didn’t, but somebody did! haha)
and we peeled the shallots and the garlic
* update! * it has been pointed out to me that credit is due! Roland, chopped up the garlic and the shallots!
and Julie cut up the Squash! haha. always give credit where credit is due! i knew i didn’t chop that stuff up…
Then i took the Chicken, and marinated it in the yogurt along with some onions i had sauteed along with some indian spices that i don’t know the name of. i will try to find out the name and update this post!! so yeah, take the sauteed onions and mix it with the yogurt and let the chicken sit in it for maybe 30 minutes:
Now for the Tajine!
first take a couple good dregs of olive oil and start cooking the shallots and garlic over a medium heat.
MMM MMMM MMM delicious!!!
Jack is Cooking Egg in a Basket
Tonight i made an old favorite when i’m way too lazy to think of something to cook. Eggs are always in the fridge, and i always have bread.
This is just a tiny bit (well ok, a whole lot!!) yummier than just plain old fried eggs on toast!