These uniquely shaped North African clay cooking vessels are versatile and easy to use! Earthenware tagines are intended for slow cooking over low heat; a process which enhances the flavors of a dish while rendering food tender and moist. Used for a range of dishes from North African to contemparory, such as stews, poultry, meats, vegetables and couscous dishes–tagines are foolproof and fun! After seasoning your tagine, you can use it in the oven (350F or lower) or on the stove top using a diffuser over low heat. For additional information on curing and cooking with your Tagine visit Le Souk’s website here!
Les Moulins Mahjoub, a company based in Tebourba, Tunisia, offers a range of specialties from the Mediterranean. The Mahjoub family preserves their whole Tunisian lemons in just salt, water, and juice from the lemons themselves. These lemons have a concentrated citrus flavor with a salty, briny zing. Try preserved lemons with grilled fish for a fantastic pairing! These lemons are essential in many recipes, and lend a citrusy kick to tagine and couscous dishes.
A staple in North African cooking, harissa is a spread made from sundried peppers, garlic, olive oil and spices. Peppery, smokey, and garlicky with subtle heat, this condiment adds delightful flavor and depth to any dish. We love it in tagines, couscous, as a rub for grilled meats, or topping on falafel or sandwiches. The possibilities are endless!
Some Versatile Reds & A Zesty, White Wine.
2014 Château La Roque Pic Saint Loup $16.99
The estate, which is located in the commune of Fontanès, around 20 kilometres north of Montpellier, is one of the gems of this famous appellation. It consists of a single piece of land of 80 hectares, including 32 hectares of vines. On a terroir of clay and limestone scree, the terraced vineyard, with a southerly/south-easterly aspect, forms an amphitheatre composed of different plots carved out of the scrubland.
The classic 2014 Pic Saint Loup is a mix of 65% Grenache, 25% Syrah and 15% Mourvèdre that’s raised all in concrete tank. Bottled with filtration, it’s a peppery, herbal effort that has medium-bodied richness, integrated acidity and a clean finish. It’s enjoyable and should drink nicely for 2-3 years. – Winery Notes
2015 Domaine de Montcy Cheverny $19.99
Domaine de Montcy is an estate, in the Loire Valley, founded by Laura Semeria and her husband Dominique in 2007. With an aim to produce wines at the highest level the Cheverny appellation has to offer, they purchased an old estate with 15-80 year old vines. They are also one of the few producers of the tiny appellation of Cour-Cheverny.
The Domaine de Montcy Cheverny rouge is a blend of Gamay 50%, Pinot Noir 45% and Malbec 5%, with an intense nose of cherry and red fruits, followed by some spicy notes. Soft and supple; a wine with silky tannins which expresses all the elegance of the Cheverny soil. A perfect accompaniment for goat cheese. –Winery Notes.
Domaine Ameztia Irouleguy $26.99
Shepherd/winemaker Jean-Louis Costera established Ameztia as an avenue for his family’s passion for wine. The Costera family has been making wine in Irouléguy since the 17th century. In 2001 Jean-Louis modernized the winemaking facilities on the family’s estate so that they could craft their own world-class Irouléguy. In 2011 Jean-Louis brought his Bordeaux-trained oenologist nephew, Gexan, on board and began transitioning control of the estate to him. Before joining his family winery, Gexan had been making wine at Arretxea. The estate practices lutte-raisonnée, or sustainable agriculture.
The Domaine Ameztia Irouleguy is a blend of 90% Tannat and 10% Cabernet Franc. The wine is fermented in a combination of stainless steel, and new and second-use barrels. The wine is then aged for an additional year in a combination of stainless steel, foudre, and neutral oak barrels. An exuberant, tannic red, with black fruit aromas, pungent herbs and hints of lightly-charred, grilled red meats.
2015 Doniene Gorrondona Bizkaiko Txakolina $20.99
Doniene Gorrondona is one of the leading producers in the Bizkaiako Txakolina appellation. It’s a winery created in 1996 by four friends who wanted to recover the Txakoli tradition in a farmhouse in Bakio. They now own 15 hectares of vineyards. These are some of the best Txakolis around.
The Gorrondona Txakolina possesses a straw yellow color with green highlights, and has a complex varietal bouquet on the nose: apple, fennel, pineapple, citrus & floral notes. Made from a blend of 85% Hondarribi Zuri, 3% Hondarribi Beltza and 12% Mune Mahatsa, fermented in stainless steel with indigenous yeast. A somewhat austere, focused, pure, delineated, clean and minerally Txakoli. This is a superb, serious Txakoli that should age well.
One potato (10oz) sliced
Bunch green onions cut in half lengthwise then split
One box (8oz) frozen artichokes
One cornish game hen, split in half
juice of one lemon
two teaspoons ras el hanout
In a tagine, place layers of sliced potatoes with artichokes and green onions. Top with the Cornish game hen halves. Rub the hens with lemon juice and ras el hanout.
Place the covered tagine in a 250 degree oven. Bake for approximately 2 hours, until the poultry reaches an internal temperature of 160 degrees.
Serve with mixed green salad and sherry vinaigrette, and couscous if desired. A red wine from Pic Saint Loup makes an ideal accompaniment.