This week of cooking was more successful than not. I thoroughly enjoyed the preparation of each dish so even though we only liked the flavors of two out of three recipes, I consider this week a positive experience. We now know that we do not prefer preserved lemons and that we love fresh horseradish; two ingredients that we had never tried. I highly recommend the Sliced Radishes with Horseradish-Buttermilk Dip as well as the Carrot and Cilantro soup. Although I cannot recommend this exact tagine recipe, I do recommend finding a tagine dish that appeals to you as tagine cooking is quite enjoyable. Here's to another adventurous week of cooking!
Sliced Radishes with Horseradish-Buttermilk Dip
Country Living Magazine, April 2011
Page 136
Carrot and Cilantro Soup
Country Living Magazine, May 2011
Page 113
Fish Tagine with Preserved Lemon and Mint
"Tagine, Spicy Stews From Morocco" by Chillie Basan
Page 42
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