Tarte Tatin

Apples? texture between euro and american style.

Peaches ? like butter or firm?

things I've been thinking about.

(the tarte tatin that KB made was wonderful! dollup of marscapone really rounded it out; think a glass of good port would do the trick)

Tagine d' Agneau

The word tagine refers not only to a popular dish in Moroccan cuisine, but also to the earthenware pot used to make it. The tagine pot is almost like a mini-oven in itself. A tagine is shaped almost like a vase. The bottom is round, much like a skillet. The top continues up, like a coned smokestack with a wide mouth. This keeps the right amount of heat inside. They are used to make what is essentially a meaty stew. Spiced meats (usually lamb, the meat of choice in Morocco) and plenty of vegetables (and sometimes fruit) are placed inside the tagine and very slowly cooked over a charcoal fire. Now, before you go running out to buy your tagine, find a Moroccan restaurant near you and see just how amazing tagine is.

I made a Tangine lamb stew (not with the tangine of course, since i don't own one, but in my Mario dutch oven.) and it was friggin' awesome.

Paired with a spicy, fruity Zin and it was an incredible meal.

Demi Glace

In the works. Both beef and lamb (still working on the latter) Starting to think I know a thing or two about making good stock.

Big head!

Chicken with Orange and Sage Sauce

 

Making Stock