It just so happens that, over the holidays I received not one, but two high-end, super-deluxe, bona fide casseroles.
Perhaps “casseroles” is putting it mildly. I’m the proud owner of what can only be described as an stunningly beautiful Emile Henry Tagine AND a jaw droppingly classic Le Creuset dutch oven. I AM NOT OVERSTATING THEIR TIMELESSS BEAUTY.
Needless to say, my kitchen skills hardly live up to the hype and so I stubbornly embark on the first of what I hope to be many, cooking trials. COOKING GAUNTLET! Or dinner. Or whatever.
Let’s begin with the Tagine. Because it is sculpturally lovely and wonderfully functional and because it was bought for me by my favorite and most handsome person. Plus, in order to use it, you must first boil milk in it which seems altogether very witchy and promising.
So after all that was said and done, I cued up a podcast to cook by and I mise en placed all the bits and pieces. I can too make mise en place a verb! Shut up.
I used the recipe from the Emile Henry website and contrary to what my burgenoning blog photography might show it turned out great. To go alongside, I made some Israeli couscous with pistachios, fresh herbs and golden raisins . All in all, the meal made me want to take out a private loan so I can put saffron in everything. C