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Moroccan Vegetable Tagine

Moroccan Vegetarian Tagine  / Tagine Moroccan aux Légumes

4 lbs. mixed seasonal vegetables (zucchini, yellow squash, white turnips, carrots, green beans, white flower gourd, cauliflower, green peas, bell peppers)*
3 onions, medium sized, cut in rings
1 medium tomato, cut in rings
1 potato
1 garlic head
1 bunch of fresh cilantro (coriander), finely chopped (set aside 3 tablespoons to garnish)
1 bunch of fresh parsley, finely chopped (set aside 3 tablespoons to garnish)
1 pinch of saffron
1 teaspoon of ground ginger
1 teaspoon ground pepper
1/2 teaspoon ground ras-el-hanout**
2 tablespoons olive oil 1 teaspoon salt
1/2 lemon confit, chopped (preserved lemon)
16 oz. vegetable stock
1 tablespoon Harissa (North African chili pepper paste)
1 cup green olives

 

*Pllase note that the seasonal vegetables selection may vary depending on what is available. If you use parsnips, make sure that they are cut in thin (1/4 inch) slices

PREPARATION

1. Cover the bottom of the tagine with a tablespoon of oil, then add the onion rings and place the garlic head in the middle.
2. In a bowl, mix the herbs, the spices (saffron excluded) and the oil; sprinkle a couple of spoons of the mixture on top of the onions, and then add the harissa.
3. Place the tagine on medium heat on a gas stove, add 4 oz. of the vegetable stock and cook for 5-10 minutes, covered.
4. Clean the vegetables, then cut in long segments.
5. Cut the rest of the onions, the tomatoes and the potatoes in 1/4 inch slices.
6. Order the vegetables starting by those requiring longer cooking time and pile up the rest in this order: potatoes, white turnips, carrots, green beans, white flower gourds, cauliflower, zucchini, yellow squash, green peas. Then, cover the vegetables with the slices tomato and the confit lemon (chopped). Season with a little bit of salt and pepper.
7. Place the tagine back on the heat and add hot vegetable stock. Cover the tagine. Every 10 minutes, remove the cover and distribute the sauce over the vegetables. Simmer for 40 minutes.
8. Wash the olives and distribute them on the tagine a few minutes before you are ready to serve.
9. Last touch: crush the saffron by hand over the tagine before serving.

NOTES: **What is ras el hanout made of? The mixture usually consists of over a dozen spices, in different proportions. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

 

Harissa Paste (this paste can be purchased in a jar or made by hand)

Option – if you love garbanzo beans, add them to your dish after building the tower of vegetables.

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1/2 kg small courgettes (zucchinis)
3 cloves of garlic, unpeeled
1/2 tablespoon fresh coriander, finely chopped
1/2 tablespoon fresh parsley, finely chopped
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon salt
Remove the ends of the courgettes (zucchinis). Cut in half lengthways. Boil
the courgette in water with salt and the unpeeled garlic cloves
until tender. Drain the courgettes. Peel boiled garlic and mix with
spices, herbs, olive oil and vinegar. Mix cooled courgettes with
the marinade.

Moroccan Tomato Salad

1 kg tomatoes
1 onion, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vinegar
2 tablespoons olive oil
Peel the tomatoes, cut in half and remove the seeds. Cut the
tomatoes into fine dice. Mix all ingredients and add the vinegar
and olive oil.

Ed Bartram

Ed Bartram – Georgian Bay Artist

“The 30,000 Island Archipelago, stretching along the eastern shore of Georgian Bay, has been the inspiration for my work as a painter, printmaker, and photographer for over 50 years.  This bay of Lake Huron, called La Mer Douce by Champlain, is so large is could be considered the sixth Great Lake.  Glaciers have scraped away the earthen mantle along its island-studded coast, revealing ancient Precambrian rockscapes which have been smoothed by ice and kept free of more recent deposits by the continuous polishing and cleaning of the action of waves.  These rock formations, older than life itself, provide a record of the processes of creation.  I have been most particularly influenced by the banded metamorphic gneiss structures found in the Manitou and San Souci areas south of Parry Sound, where I have my island studio on Bartram Island.”

I first met Ed and and his wife, Mary, two years ago when I also introduced a group of 13 French artists to them on a trip to Bartram Island.  When we arrived, Ed invited us to hike the island’s southern edge. He gave us a brief geologic history of the landscape and its inspiration for his paintings. At the end of the hike, we enjoyed a wonderful lunch prepared by Ed and Mary.  We ended the day with a swim in the crystal clear waters of Georgian Bay. This trip was in early October, and Indian summer was in full splendour of color and warmth. This visit was a highlight of our week in Georgian Bay.