Month: June 2010

Tantalizing Tagines

Published by Kathy Hunt

Mention Morocco and visions of sweeping sand dunes, loping camels and bustling marketplaces spring to mind. Mention this exotic North African country to me, and I think of russet colored tagines. For me, Morocco is the land of succulent stews and the shallow, clay containers in which they simmer. Once you spot a tagine in a bustling North African souk or Western cookware shop, you’ll never mistake it for another pot. It consists of two parts: a circular, shallow pan and the large, conical-topped cover that fits inside the base. The cone shape allows condensation to cascade back down to the casserole, creating a rich, reduced sauce. The lid has a small knob on the top, providing cooks with something to grasp when removing the cover to check on the bubbling contents within. Thanks to its unique design, the tagine encourages low, slow simmering of its contents. Simmering allows diverse flavors to meld together and ensures a tender, juicy, aromatic meal. Cooks must be vigilant, though, and add water as needed. Otherwise, they will end …

Salt of the Sea

Published by Kathy Hunt

During a recent visit to Portugal I had the thrill of eating an impressive but quite simple-to-make Mediterranean dish – whole fish baked on a bed of salt. On that evening the server had wheeled a cart over to our table and, with a flourish, revealed a white dome of sea salt. After cracking open the top with a knife and peeling back the crust, he then skinned, filleted and doled out our bass table-side. Seeing the mounds of coarse salt encasing the fish, I assumed that our entrees would taste as salty as the sea. One bite proved how wrong assumptions can be. The flesh had a subtle, almost meaty flavor and lacked any hint of saltiness. Soft and succulent, it was undoubtedly the most delectable and memorable meal on this journey. It was also one that I would feel compelled to replicate in my own kitchen. Back at home I amassed approximately 4 1/2 pounds of coarse sea salt and 2 pounds of whole lane snapper. I would have preferred to use a …

Dough!

Published by Kathy Hunt

Time to make the doughnuts or, at the very least, eat them. Yes, folks, today is National Doughnut Day. We can thank one of my former employers, the Salvation Army, for creating this special holiday. Originating from a Salvation Army fundraiser in 1938, the event honored women volunteers who had handed out doughnuts to World War I soldiers in France. Some may deem a day dedicated to rings of deep-fried dough silly. Yet, when you consider classic American foods, the doughnut invariably springs to mind. With its moist, yielding interior, delicate, sugary crust and ease of portability it has been dazzling and sustaining diners for centuries. Truthfully, it’s about time that the doughnut has its day. In the 21st century National Doughnut Day means free treats for everyone. Krispy Kreme is giving away one doughnut per customer, no purchase necessary, while Dunkin’ Donuts is offering a free doughnut with any beverage bought. While Dunkin Donuts and Krispy Kreme may have become somewhat synonymous with this delicious sweet, neither receives the credit for inventing it. Who …