Warming up to Spring, Tagine style; or: Toddler approved Tagine

It is still chilly here, but the shelves of the supermarkets are beginning to fill with signs of spring, like in season fennel bulbs, beets, and many others. I wanted to try an easy recipe that would incorporate these new findings with something still warming for the body and soul.

I need to get to Morocco ASAP!

This recipe is a stovetop 'tagine', a stew of meats, vegetables, herbs and spices. Traditional tagines (or tajines - from North African countries like Morocco and Tunisia) are made in conical clay pots, with a flat bottom. Inexpensive meats and additions gently bake and simmer; meat is tender and falling apart, vegetables are aromatic with a flavourful sauce.

For your kitchen (if you don't have said pot), a heavy sauce pan with a cover will work just fine. Also, there is no long baking required to get all the mentioned qualities (although that is not a knock against the traditional method!), just simmering on the stovetop.

Additional vegetables I would try next time would be artichokes, halved baby potatoes, asparagus segments and snap peas. Add the first two along with the fennel and carrots, the last two I would add to the last 15 minutes of cooking. I think lamb would be lovely here, as would pork! The beauty of tagines is the endless possibilities of deliciousness.

For stews and braises, I like to do these the day before. The flavours intensify and you get more bang for your effort, making a perfect do-ahead meal.

Chicken Tagine with Spring Vegetables
Recipe inspired from Bon Appetit, April 2003
Makes 8 servings
Serve with cooked pasta, or couscous

1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint

4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
2 beets, peeled, cut in 3/4 inch wedges
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

Preparation:

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.

I crush the garlic clove with the flat of the knife, then mince away

Cumin and coriander powdered together - excellent scent

 Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot (used a Le Creuset cast iron pot); reserve skillet .

Wow - the smell here is amazing

 Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots.

Chicken thighs - cheaper and tastier

All the browning is perfect for adding flavor to the tagine

Deglaze the pan with stock (or water) 

I thought the yellow beet adds a nice touch of colour and sweetness

Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl.

Ready to simmer away!

Just needs the sauce reduction and you are ready to go!

Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)
Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.

Toddler and adult approved!

Pizza dough - yes you can!

breadexperience.com

I have heard many the lament concerning homemade pizza - I would love to do it, but it is just so difficult! Of everything in the kitchen, making dough (pizza, bread and otherwise) has the biggest payback per minute of effort. Who doesn't love that complex, primordial response that our taste buds make at the first catch of baking bread?

Here is what is in my head as best advice for beginners:

• Practice makes perfect! And even those batches of dough that appear to be disasters bake up to be quite delicious (what beats your own fresh baking?) 
• Gluten (wheat protein) development is key, and this is done by kneading. So if the recipe says 10 minutes, that's typically what you will have to do. It took me several years to figure this out. Believe me, it is worth it. 
• Measure everything properly - baking is all about chemistry.
• Be confident - your love for family and friends will shine through in every bite.

Flour, yeast, and salt! Magic makers!

I have in my arsenal a recipe for pizza dough that has stood the test of time in my kitchen, published in Gourmet (July 2009). There are many admirable recipes that include multigrains, oils etc., but I love this one due to the simplicity of ingredients, and the magic that flour and water make when properly manipulated. The result is a silky dough, that bakes to a crunchy, flavourful crust, and chewy base for whatever toppings you think up. A memorable pizza!

Remember that practice makes perfect, and you will very quickly learn what to look for with your dough. Keep at it, and you will soon impress family and friends (think pizza party!).

I will show below the process using a stand mixer (with the recipe changed to reflect) - I apologize for not doing so by hand here, as it is not only simple, but has tactile enjoyment!. But this girl has only two hands to work and take pictures! Before I get started, useful tools to have are a culinary thermometer (that can read in the 100F-120F range), and a ceramic baking dish (although a cookie sheet works just fine too!).

Pizza dough

yield: Makes 2 pounds
active time: 15 min (yes, you can!)
total time: 1 3/4 hr (to go do something else while the yeast does all the heavy lifting)

2 (1/4-ounces) packages active dry yeast (you can use 'instant' yeast also)
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105–115&Deg;F), divided
2 teaspoons salt

Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Proper temperature is key!

Nicely bubbly - so satisfying

In a large bowl, stir together salt and 3 cups flour using the paddle attachment (or whisk if by hand). Add yeast mixture and remaining 1 1/2 cups warm water while mixer is running at medium speed, stirring until smooth (use a sturdy wooden spoon if by hand), then stir in 1 cup more flour (you will have to use your hands at this point, instead of the spoon). If dough is still sticking to the mixer bowl (or to your fingers), stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

A bit more flour, and time for the hook

Change to dough hook attachment, and run on medium-high for approximately 8 minutes. Let the motor rest at 4 minute intervals to prevent overheating of the motor. If by hand, knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

To knead: Using the heel of your hand, fold the dough over onto itself, make a quarter-turn, and repeat. You will get into a rhythmic movement that is quite mediative. See photo at top as an illustration.

Dough is pulling away from the bowl - keep kneading hook!

If you are using a stand mixer, here is why it is good not to walk away!

Result: Silky smooth dough! This recipe is stickier than others, so expect it to be still slightly so.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Shape the balls into a 'dome', with folded part on bottom. This will allow even rising.
Note: I freeze one of the dough balls (each makes a large pizza, for 4 people): lightly coat in oil and dust with flour, wrap in plastic, and place in freezer bag. To use, allow to thaw (can do this overnight in the fridge, with extra time on the counter), and allow to rise as below. You can also do the rise now, and freeze the dough, only having to thaw next time.

Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours. Don't rush the rising by putting it in a hot place, fermentation of the yeast is an important factor here for flavour. Let the beasties do there work gently!

Before

After - about 1 hour

The recipe does not get into the actual baking, so here is what I do.

Preheat oven to 500F (hot, but required!), putting rack in lower third. Dust a sheet of choice (a ceramic one in my case) with cornmeal (optional).

How will this fit? Some dough yoga is coming - stretch!

You can roll your dough on floured surface, or just hand stretch as below. Do so evenly, so that there are no bare patches. If you did not knead long enough, this is where it will show. The dough will tear easily and will be harder to shape.

Top your pizza as you see fit! I try not to put too many toppings on (especially ones with lots of liquid), so the dough bakes quickly with the toppings and cheese. My pizza had seeded tomatoes, red peppers, onions, cooked sausage, and mozzarella.
Bake for 15-20 minutes, or until the crust is golden brown, bottom is crispy (or at least not soggy), and cheese is browned and melted. Let sit a bit before you cut it...and dig in!

A slice to make Wolfgang Puck proud!