KQED Food Blog: Bay Area Bites: Poulet du Printemps et Tajine d'Agneau
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Unbearable Lightness of Bean
How to take all the fun out of food
Chew on This, Eric Schlosser & Charles Wilson
Knife Skills Class 101
Eat Local, Near and Far
Lunch at Le Crillon
Take 5 with Carolina Braunschweig
Links around the Bay
Ice Cream, Honey
Buona Pasqua et Vin Aigre
 
 
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
 
Saturday, May 13, 2006
Poulet du Printemps et Tajine d'Agneau


Springtime, a Spring Chicken and Lamb Tagine

One thing I love about the French is their fascination with learning new English words or phrases. Take my boulanger, Jean-Marc, below. I taught him the phrase "poulet du printemps" (poo-lay do prahn-ton) or spring chicken. His first response was "I am not a hen!" Once I explained what it really meant, he was beyond giddy, grinning from oreille-a-oreille (ear-to-ear) and now every time I pop in he exclaims "I am ze spreeeng cheee-ken!" I love the French.



And speaking of spring, what better reason to celebrate after such a loooooooooong, gloomy, gray, cold winter that the start of spring - that and my friend Jean's birthday. Spring did indeed arrive though rather elusively popping in and out of winter so since it was still a bit chilly, I decided to make a Tajine d'Agneau (lamb tagine). I'd never made a tajine and had been wanting to cook one since I visited the store at the Monde Arabe lined with the alluring tagines in all sizes, rich colors, and ornate designs.



A tajine has Moroccan origins as a meal as well as a special pot for preparing this dish. The traditional tajine pot is made of a heavy clay which is painted and glazed. The bottom which is flat and circular with low sides and the top is a large cone shaped cover that stays on during cooking. The cover is so designed so that the condensate returns to the bottom of the tajine. Cooked slowly at low temperatures results in a tajine with tender, falling-off-the-bone meat with aromatic vegetables and sauce.



So off Jean and I went to shop. First stop, Place Monge market and Mohammed, or Momo as the kids call him, for his dizzying array of olives, nuts and dried fruits. We made the rounds for the produce and then to my blue-eyed butcher Serge for 2 kilos (approx 4 lbs) of epaule d'agneau (lamb shoulder). Last stop was for a few baguettes traditions graines from the above mentioned spring chicken.

With Edith Piaf signing in the background, I began chopping and cutting. Here's how it shook out in the end after a little of this and a little of that, a pinch of this and a splash of that...

Menu du Printemps et de l'Anniversaire de Jean

Aperitif
Foie gras, Pate with cornichons
Cashews, Cherry Tomatoes
Fromages des Beaufort d'ete, Gex bleu, and Brebis
~ Kir Royale (Champagne with a splash of Cassis)



Entree
Haricots Verts avec Lardons, Noix Epices, Roquefort
~ La Vielle Ferme, 2004 Rhone Valley



Plat
Tajine d'Agneau avec Couscous Epices
~ Chateauneuf du Pape 2003



Dessert
Brut de Chocolat ~ Gateau avec mousse au chocolat noir, crouistillante praline et biscuit au chocolat by Chef de Patisserie Pascal Pinaud




Lamb Tajine ~ for 8 people



2 kilos (4 lbs) lamb shoulder, cut into 1-inch cubes
1 cup flour
2 medium onions, diced
3 cups water
splash or 2 of red wine
3 carrots, cut in half then in 1/4-inch slices
1/4 pumpkin or 1 butternut squash, peeled, seeded, cut into 1/2-inch cubes
2 cups pitted prunes, 1 cup cut in half
1 cup dried apricots, all cut in half
1 large pinch saffron threads
1-1/2 teaspoons ginger
1/3 teaspoon cinnamon
a few shakes cumin
a few shakes coriander
a few shakes paprika
a few shakes cardamom
a few grinds nutmeg (try to use a fresh nutmeg nut)
pinch or two cayenne

1. Cut carrots and pumpkin or squash, toss in a tablespoon of vegetable oil and roast in a 400 degree oven for 30 minutes or not quite done.

2. Cut the lamb into 1-inch cubes (or ask your butcher to do it). Sprinkle the lamb with sea salt, fresh ground pepper and lightly flour.



3. Brown the lamb in vegetable oil in batches and set aside in a bowl. Ask the butcher to cut the bone into 1-inch pieces. Brown the bones and set aside.



4. Add a splash of vegetable oil and the diced onions to the pan and cook until softened. Put the meat, bones and any juice in the bowl back into the pan. Add the water, wine, and saffron. Bring to a boil then reduce to a simmer. Cover, add all the spices, and cook for about 30 minutes.



5. Add the carrots, pumpkin, apricots and prunes and cook for another 15-20 minutes. This might take longer based on your stove. I have a super btu burner that cooks pretty hot and fast.



6. Taste and add spices, salt and pepper until you have the desired taste.



7. Serve over couscous.



Bon Appetit, Bon Printemps et Bon Anniversaire!
 
 

2 Comments:

Anonymous Tanna said...

I'm wild about Tagines and yours looks divine! A must try! Your pictures are glorious. Lovely blog.

5/19/2006 11:30 PM

 
Blogger cucina testa rossa said...

thanks Tanna! it was a fun night and now i'm not intimidated by tajines any more :-)

5/26/2006 7:54 AM

 

Post a Comment

Links to this post:

Create a Link

<< Home

Locate CP Restaurants:
Check, Please! Google Map
 
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
 
Tasty Food Sites
CHOW
Chowhound SF
Crushpad
CUESA
CulinaryCorps
Eat Local Challenge
Edible San Francisco
Epicurious
eGullet.org
Food Network
Food Talk
Group Recipes
Hungry Magazine
KTEH Food
Leite's Culinaria
Locavores
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
 
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
agoodfoodblog
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Blogsoop
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Digesty-SF
Eater SF
Eggbeater
Extramsg.com
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
Gastronomie
Hedonia
I'm Mad and I Eat
In Praise of Sardines
Jatbar
Knife's Edge
Life Begins at 30
Love and Cooking
MeatHenge
Mental Masala
Moveable Feast
Nosheteria
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
Spicetart
The Amateur Gourmet
Tablehopper
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Vinography
VirgoBlue
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
 
 
   
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
 
Food Books
 
The Moosewood Cookbook
by Mollie Katzen
 
Baking: From My Home to Yours
by Dorie Greenspan
 
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
by Lorna Sass
 
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
 
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
 
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
 
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
by Sally Schneider
 
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
by Julia Child, Alex Prud'Homme
 
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
by Martin Picard
 
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
by Kylie Kwong
 
 
An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
by Peter Menzel, Faith D'Aluisio
 
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
by Jill Norman
 
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
by Nobuyuki Matsuhisa
 
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
 
Bones : Recipes, History, and Lore
by Jennifer McLagan
 
Whiskey : The Definitive World Guide
by Michael Jackson
 
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
by Lisa Yockelson
 
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Dough: Simple Contemporary Breads
by Richard Bertinet
 
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
Recipes: A Collection for the Modern Cook
by Susan Spungen
 
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
 
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
 
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
 
 
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
 
Rick Stein's Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
by Patricia Wells
 
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
by Thomas Keller
 
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
 
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
 
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
 
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
 
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
 
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
 
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
 
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
by Andrea Immer
 
 
Copyright © 2005-2008 KQED. All rights reserved.