Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests
This recipe hails from northern Thailand. It is a kind of all-purpose sauce: you can use it as a dip for rice crackers or raw vegetables, or as a topping for plain rice or noodles, or stir-fried vegetables. Depending on the chile you use, it can be a bit fiery—that’s to be expected, as it is Thai, after all.
- Grill basket or baking sheet required
- Food processor required
- 5 hot banana peppers
- 2 shallots, peeled and quartered
- 8 cloves garlic, peeled and halved
- 8 oz cherry tomatoes (about 11⁄2 cups/375 mL) 250 g
- 2 tbsp finely chopped fresh cilantro 30 mL
- 2 tbsp freshly squeezed lime juice 30 mL
- 1 tbsp fish sauce 15 mL
- Preheat barbecue to high or preheat broiler
- 1. Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
- 2. Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade.
- 3. Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.
- Makes about 2 cups (500 mL)
- You want a relatively large and not-too-hot chile for this salsa—that is the best substitute for the prik num chile that would likely be used in this recipe
In Chinese medicine, which is fundamentally based on the balancing principles of yin and yang, heating foods are those that warm the body, feeding it with energy. Balance, which includes establishing equilibrium among the five flavors (sweet, sour, salty, bitter and umami), helps the body’s vital spirit, called qi, to flow freely and support excellent health. Need I say more? Hot, sour, salty, sweet and loaded with umami from the soy sauce and mushrooms, which are also known to strengthen the immune system, this soup has all the makings of a restorative tonic. And it tastes good, too!
The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.
My paella is not traditionally Spanish. It is more like a Portuguese dish in the sense that it combines seafood and meat. But I’ve been making it for years and it is a family favorite—one that, I might add, I often serve to guests. Served with crusty bread, a simple green salad and some good white wine, it makes a perfect Friday night dinner with friends.
This simple stew captures the best of the Southwest – the seductive flavors of the chiles, combined with luscious chunks of turkey in a tomato-based broth. Comforting cornmeal dumplings complete the theme. Serve it as a one-dish meal – there really isn’t anything else you need, although you may want to add a tossed green salad.
- 1 tbsp olive oil 15 mL
- 2 onions, finely chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 chipotle pepper in adobo sauce, minced (see Tip)
- 1 tbsp chili powder 15 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 lb skinless boneless turkey breast, cut into 1⁄2-inch (1 cm) cubes 500 g
- 2 tbsp whole wheat flour 25 mL
- 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
- 21⁄2 cups reduced-sodium chicken stock 625 mL
- 2 cups sliced green beans 500 mL
- 3⁄4 cup stone-ground cornmeal 175 mL
- 1⁄2 cup whole wheat flour 125 mL
- 2 tsp baking powder 10 mL
- 1⁄2 tsp salt 2 mL
- 1 cup buttermilk 250 mL
- 1 tbsp olive oil 15 mL
- 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery softens, about 5 minutes. Add garlic, jalapeño and chipotle peppers, chili powder and peppercorns and cook, stirring, for 1 minute. Add turkey and cook, stirring, until surface whitens, about 2 minutes. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in green beans.
- 2. Dumplings: In a bowl, combine cornmeal, flour, baking powder and salt. Make a well in the center. In a measuring cup, combine buttermilk and oil, mixing well. Pour into well and stir just until mixture is evenly moistened. Ensure stew is at a simmer and drop dough by heaping tablespoons (15 mL) onto simmering liquid. Cover tightly and steam until dumplings are puffed and tender, about 20 minutes.
- Chipotle peppers are dried smoked jalapeño peppers. When reconstituted and cooked in adobo sauce, they carry a lot of heat, so if you’re heat averse, use only half of one.
Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet.
Whip up this Mexican-inspired spicy tomato-citrus juice during the dog days of summer, when tomatoes are abundant and in season. It’s a delicious nonalcoholic refreshment, but if you want to liven up the experience, add a dash of vodka or (as they often do in Mexico) a splash of tequila.
If you have the ingredients on hand, this tasty dip can be ready to serve in about 5 minutes. Serve it with crudités, crackers or pumpernickel rounds for an elegant appetizer at room temperature for 20 minutes before serving.