Monday, December 6, 2010

Butternut Squash Tagine

I would like to understand my tagine, so I need to use it more. Last night I made in it onion, peppers, squash, carrots, olives, dried cherries, preserved lemons, and pine nuts. A lot was wrong (soupy where it should have been syrupy, unassertive spicing) but, served over brown rice with roasted cauliflower, a lot was right, too.

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