Ras Al Hanout for Tagine

This is the basic spice mixture I used for Tagine.

2 teaspoon 

2 teaspoon ginger 

2 teaspoon cardamon

2 teaspoon mace

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon nutmeg

1 teaspoon turmeric

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground anise seeds

1/4 teaspoon ground cloves

Combine in a jar. 

Tagine with Lamb, Chickpeas and Apricots

Great on a cold winter day.  See post for Ras Al Hanout recipe.

PART ONE: combine in slow cooker

1 1/2 lbs lamb shoulder in chunks for stew (or boneless, skinless chicken)

2 cans chickpeas 

1" fresh gingerroot, finely chopped 

6 ounces dried apricots, halved

PART 2 Sauté then add to crockpot

1 tablespoon extra virgin olive oil

2 large onions, chopped 

3 garlic cloves, chopped finely 

2 carrots, peeled and in 1" pieces

PART 3 whisk together and pour over ingredients in crockpot

3 tablespoons honey  

1 C chicken stock 

2 tablespoons tomato paste 

1T cornstarch 

1 pinch turmeric 

4 teaspoons ras el hanout spice mix*

1 teaspoon ground coriander 

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon cayenne pepper 

salt and black pepper 

Give everything a stir, cover and cook on low 8 hours.

TO SERVE

1 preserved lemon, chopped into small wedges  (optional)

Fresh coriander, chopped

Harissa 

Pistachios, chopped

Couscous

Christmas Struffoli 12/2014

Sourdough Pane Siciliano

It's fall and time to bake.  I'm a bit out of practice.  Last year I worked a job that required a great deal of travel, so baking was out of the question.  I changed positions in June.  Even though it was a mild summer, I refrain from turning on the oven between Memorial Day and the Autumnal Equinox.

I've made quick breads like corn muffins, banana bread, applesauce spice loaf, and chocolate chip cookies.  Of course I forgot to document.

I woke up my sourdough starter last weekend.  I made it from scratch in 2013, but it's been underused this year.  I let it sit in a warm place and fed it, then put it back in the fridge.  Yesterday, I let it warm up, fed it and it was like magic.  It's still going strong. 

I'm making Pane Siciliano, which I found on Sourdough Home.  I made the thick starter (pate fermente or biga) last night.  I did not refrigerate overnight or for three days.  The starter seemed fragrant and sour enough for good flavor.  Time will tell.  This morning it was more than doubled in size.

Succotash for Mabon

Round Challah

Vanilla Ice cream

The ingredients: 2 c half and half, 1c heavy cream, 1 c vanilla sugar.

Whisk everything together and heat to 170 degrees.

Pour into a quart container, chill overnight. Then freeze in your ice cream maker.