16 February 2019

A time for tajine






Rien de tel qu’un bon tajine pour se réchauffer....

 Paris' packed restaurants make it seem like *everyone* is always eating out, but like most Parisians, I prefer my own cuisine: you will note that cuisine in French means... kitchen. (Growing up in the U.S. I had an uncle who used to visit and, at the table, roll his eyes back as he blotted his lips and tell my mother, in his French accent, "I love your kitchen!")

There is no getting around the maghrébine gastronomic influence in the capital, and on cold evenings there's nothing like a hearty tajine. Its cone entraps the steam and, with slow cooking on the lowest heat possible, succulent sauces are created. A perfect winter dish, tajine celebrates sweet, salty, and spices; its contrasting flavors both satisfying and decadent at the same time. BPJ

Above: sea bream with garlic, sweet onions and eggplant melted into a sauce; skinless chicken breasts (I prefer with skin) with leeks, dried apricots and almonds; salmon tajine with green olives, artichoke, cilantro and preserved lemon; a portion of lamb tajine made with garlic, toasted almonds, chick peas, cinnamon and dried figs infused with fleur d'oranger atop couscous

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