It's freezing cold in the Boston area and I'm making Beef Tagine—Moroccan Beef Stew

Hey, Greg! I'm the poster who suggested it! Let me know how it comes out, I haven't made it yet but I might this weekend as it's supposed to rain here in NorCal all weekend.

[quote] just saw on the news that the temperature on Mount Washington is 106 degrees below zero!

thats the wind-chill u dumm ho

I'm from Boston and miss it; the hiss of the radiator as the house heated up when Mom finally broke down and cracked open the thermometer.

I live in LA now and I know people don't want to hear how chilled to the bone I feel when the temps drop to the high 30s and low 40s. But it's a dry desert air out here; no humidity. and I live in a paper thin bldg.

I long for the days of living in Boston tho. But only if I had someone to snuggle up with during these cold winter nights.

Alas, no.

Yes, obviously, R2.

Hi, Greg.

Hey, R1! Glad you saw this!

I am very happy to be making this. I am just about to sear the beef. I am going to serve this tomorrow, because it will be better.

I will certainly let you know how it comes out. Thanks!

Hi, R5! How are you?

Sounds wonderful, Greg. I think I'd like it best on top of couscous—Moroccan, like in the pic, rather than Israeli, which I've never cooked quite right.

I hope you get to stay in all weekend.

I learned to cook with a tajine when I visited Morocco last year. It’s a heavenly way to make a meal.

I’ve made this and it’s very good. My husband gave me a Le Creuset tagine years ago and works beautifully with this recipe or, rather, any tagine recipe.

That pic looks like a toilet full of excrement

I don't have a tagine so I am using my Le Creuset Dutch oven.

Thank you, R11. Go back to whatever else you were doing.

Yes, R8, I will be serving this with Moroccan couscous.

I hope I can stay in all weekend!

That sounds like a good dinner. Will have to try it sometime. My Dutch oven doesn't get much action. If you know what I mean.

-65 wind chill here.

If I die, y'all can have my things.

No carrot in a proper tagine.

Berébere spice is so amazing. I have started to put it on everything hahahaha . I don’t blame you for using a regular le crueset Dutch oven rather than the tagine, so more food can fit into it.

How many emails do you use to create all your sock puppet accounts, DeFacto/OP?

From the looks of it I’ll have to flush twice

[quote] How many emails do you use to create all your sock puppet accounts, DeFacto/OP?

Oh, I've never counted. I'm too busy having a good time.

[quote] From the looks of it I’ll have to flush twice

Too bad that never occurred to your mother.

WOW! Greg is real. I am sorry about many people making jokes about you. You have exquisite taste, and obviously a great cook. Sending my best from a chilly New Orleans.

[quote] Berébere spice is so amazing. I have started to put it on everything hahahaha . I don’t blame you for using a regular le crueset Dutch oven rather than the tagine, so more food can fit into it.

I couldn't agree with you more, R17. I started making Ethiopian food several months ago and I LOVE it. I make my own Berbere spice blend and I sometimes just rub it on chicken thighs.

Greg that looks delicious. Are you delicious too?

If you’re a working woman, you might just prefer something more convenient!

Yes, R 24, I’d say I’m delicious.

Now wait a minute. Does this mean that when I see Greg02116 in orange it's the authentic Greg? The real thing? The genuine article? No joke?

OP You think you're cold, at 9:45 PM on Mt Washington it's -46 F, wind 100 MPH and windchill -109 F.

I meant 'thermostat'

That actually sounds tasty.

Pukeworthy.

Not tangines.

The cretin here.

R32 You're just mad because he never invites you over anymore. If you hadn't puked into the umbrella stand...

Give us your recipe, Greg.

Cooking advice needed, O guru of the galley! I made Chicken Cordon Bleu the other day and it was a real challenge to pound the chicken breasts so that they were thin enough to roll without falling apart and to be in roughly the right size to accommodate the ham and cheese. I used plastic wrap, and one of those round meat pounders that you pound down vertically (not a mallet). Is there a trick to being able to get to the right thickness and shape without the meat disintegrating?

“The exotic land called Morocco”

By any chance were your ancestors in the slave trade?

Hey, Greg: this R1 who suggested the recipe to you on the other thread. Just wondering how it came out?

Hey, R1! It was delicious! Next time I think I would either eliminate or cut back on the carrots. And I added a few prunes to the stew since that is traditional with this cuisine. I’m not totally sold on the couscous. Lastly, I think it falls a bit flat and can be picked up with a squeeze of fresh lemon juice on each serving. I garnished with toasted slivered almonds and chopped fresh parsley. I would definitely make this again, so thanks for the great suggestion!

[quote] By any chance were your ancestors in the slave trade?

Whom are you asking?

[quote] Cooking advice needed, O guru of the galley! I made Chicken Cordon Bleu the other day and it was a real challenge to pound the chicken breasts so that they were thin enough to roll without falling apart and to be in roughly the right size to accommodate the ham and cheese. I used plastic wrap, and one of those round meat pounders that you pound down vertically (not a mallet). Is there a trick to being able to get to the right thickness and shape without the meat disintegrating?

R35, you are right to use in of those round pounders. It is less likely to tear the chicken.

You might try butterflying the chicken breast before you pound it. Just partially slice it in the center and open up laterally to the right and then to the left—keeping your knife parallel to your board. In other words, open it like a book. Then gently pound it to your desired thickness. Alternatively, you could slice the whole thing through the center (knife parallel to the board) and then you’ll have two pieces to pound (slice it east to west not north to south!). And take care to not pound it too hard. Pound and drag. Turn over and do it some more.

Still looks god awful

But it tastes delicious.

r41

That’s Greg’s “Vagine Tagine” for you…

I love tagine. Too bad we can't go to Morocco.

[quote] Give us your recipe, Greg.

The recipe is at the top of this thread.

R44 Who says you can't? I've been!

[quote] Now wait a minute. Does this mean that when I see Greg02116 in orange it's the authentic Greg? The real thing? The genuine article? No joke?—game change

Yes, R27, when you see me signed off as Greg02116 (in orange) it is really me. The genuine article. No joke. Game changed.

[quote] WOW! Greg is real. I am sorry about many people making jokes about you. You have exquisite taste, and obviously a great cook. Sending my best from a chilly New Orleans.

Hey, closethouseboy, yes, I am real. Thanks for your kind words.

I was in New Orleans on December 28 and had a great time. Do you like living there?

Doro Wat is a terrific Ethiopian dish but skip the njeera. Use a fork! I made it for some Ethiopian friends and they looked at me like I was a dog riding a bicycle!