Christine Dabney wrote:
> Heya folks,
>
> It's time for another cookalong, if any of you are interested. We
> haven't had one in a long time...
>
> This time, the focus will be on Moroccan tagines (the food, not the
> cooking vessel). Cook a tagine of your choice in any cooking vessel
> that you want to use.
>
> The date? February 18, starting sometime in the afternoon pacific
> time. I say pacific time, cause that is where I am. For those of
> you on the east coast who want to participate, that might be closer to
> dinner time. For those of you elsewhere in the world, pick a time
> that is convenient for you..
>
> Paula Wolfert has a lot of good sounding recipes in her books on
> Moroccan cooking, for those of you that have her books. There are
> some other good sites as well, and I know Paula has talked about them
> on her Facebook page. One such site is
> http://moroccanfood.about.com/. Another one is
> http://www.claycoyoteblog.com/category/recipes/. And there is another
> good book that came out recently by a chef in San Francisco. It is
> called Mourad New Moroccan.
>
> For those of you new to our cookalongs this is how it works. We each
> pick our dish and fix it in our own kitchen. In the breaks of
> cooking, we chat online either in the RFC chat channel, or post on
> RFC. Since we also have a very active RFC community on Facebook, we
> will suggest that those that want to post there do so, and if folks
> are interested we can chat there as well..with the chat option.
>
> During our posting, chatting, we talk about cooking the tagine, about
> how it tastes, we critique it, we drink our beverage of choice and we
> have a great time. And some of us tweak the recipe from the very
> start. The late Alan Boles (Hahabogus) was famous for doing this in
> our cookalongs.
>
> Oh, and post pictures too.
>
> So cook a tagine.. If you have a tagine pot, cook it in there. Use
> Moroccan ingredients if you can get some...or make your own. I am
> going to fix some preserved lemons although I haven't decided on a
> tagine yet... And I will probably try to make some Harissa.
>
> Those of you in the southern Cal inland empire, if you want to get
> together to sample our tagines, let me know.
>
> Christine

I MIGHT do this IF I remember--and IF I remember to shop for it.
I have a preserved lemon languishing in the fridge. I also think
I may have marked some tagine recipes that I want to try. Mebbe...

--
Jean B.