sf wrote:
> On Mon, 22 Mar 2010 14:13:53 -0400, Tracy > wrote:
>
>> And speaking of Morocco, I am making a beef tagine for dinner
>> tonight. I have a nice 7 bone chuck roast and will use a recipe
>> similar to this:
>>
>> http://moroccanfood.about.com/od/mai...eat_Olives.htm
>>
> Just curious. Do you stick with powdered ginger or have you switched
> to fresh because it's so available in this day and age?


I usually use powdered ginger.


>> I don't really follow a recipe, since I have made it so often, I
>> don't need one - but this basically how I make a tagine. I might add
>> potatoes or artichoke bottoms.
>
> I used the frozen "hearts" and cooked them when I made chicken (thanks
> for your help!). They turned out fine, not tough and certainly not
> mushy, which is what I'd think the canned bottoms would turn out to
> be.
>

My husband recently found a store which sells frozen artichoke bottoms.
I have used the frozen artichokes - which work well, but I find them to
be a bit on the pricey side.

Fresh is good too, but I hate cutting away all the good parts of an
artichoke to get to the bottom, so, when we can get fresh, we steam them
whole instead of using them in tagines. Usually.

Tracy