Lamb Tagine

Some people say there are only three basic categories¬†of cuisine in the world, French, Chinese and Moroccan. Tagine is both the name of a class of Moroccan stews and the pot they are traditionally made in. We planned a celebratory dinner for our ceramics teacher, Tony Wise. (You can see his cooking and eating web […]

Provencal Beef Stew

I forgot to take pictures as I made this beef stew for our book club meeting. But here is my friend Heidi showing the finished product off for the camera. Like any beef stew, it is baked low and slow. I cooked it at 275 for 3 hours, left it to cool overnight, defatted it […]