Recipe: Pomegranate-Date Tagine

I had resolved to make more tagines when we returned from Morocco - they're layered with sweet spices, a lingering tang (not a bright one), and the mouth seems to want to savor bites for longer, encouraging a healthy slowness in eating, lingering and conversation.  I haven't made very many in the last several months, but here's a particularly simple one, that could also be made in a covered baking dish if you don't have a tagine.

Pomegranate-Date Tagine for 2

olive oil
1 lb to 1.5 lbs wild coho salmon
1 large onion, thinly sliced
1 Tbsp minced ginger
1 preserved lemon
2 cinnamon sticks
1 Tbsp coriander seeds
1 Cup pomegranate juice
1/4 C chopped dates
1 tsp salt

Generously salt and pepper the fish. Heat a tagine over medium heat until
very hot. Lower oven rack to lower middle position and preheat to 275°F.

Add the onions, minced ginger and preserved lemon to the pan and saute for
about 20 minutes. Add the cinnamon sticks and coriander seeds and caramelize
the onions (another 10 minutes). Add the fish to the pot, the pomegranate
juice, and the dates. Bring to a boil and salt to taste.

Cover and place in the oven. Braise for 30 minutes or until the fish
flakes.

We had this with pistachio couscous (simply, couscous for 2 with
about 1/3 Cup shelled and coarsely chopped pistachios stirred into it while
hot; also added a dash of lemon juice).

Food Poem Fridays: Roy Blount, Jr.'s SONG TO ONIONS

Song to Onions

By Roy Blount, Jr.

They improve everything, pork chops to soup,
And not only that but each onion's a group.

Peel back the skin, delve into tissue

And see how an onion has been blessed with issue.
Every layer produces an ovum:
You think you've got three then you find you've got fovum.

Onion on on—Ion on onion they run,

Each but the smallest one some onion's mother:
An onion comprises a half-dozen other.
In sum then an onion you could say is less

Than the sum of its parts.
But then I like things that more are than profess—
In food and the arts.
Things pungent, not tony.

I'll take Damon Runyon
Over Antonioni—Who if an i wanders becomes Anti-onion.

I'm anti-baloney.
Although a baloney sandwich would
Right now, with onions, be right good.

And so would sliced onions,

Chewed with cheese,

Or onions chopped and sprinkled

Over black-eyed peas:
Black-eyed,

grey-gravied,

absorbent of essences,

eaten on New Year's Eve
peas.

Food Poem Fridays: Robert Hass's THE FEAST

The Feast

By Robert Hass

The lovers loitered on the deck talking,

the men who were with men and the men who were with new

women,

a little shrill and electric, and the wifely women

who had repose and beautifully lined faces

and coppery skin. She had taken the turkey from the oven

and her friends were talking on the deck

in the steady sunshine. She imagined them

drifting toward the food, in small groups, finishing

sentences, lifting a pickle or a sliver of turkey,

nibbling a little with unconscious pleasure. And

she imagined setting it out artfully, the white meat,

the breads, antipasto, the mushrooms and salad

arranged down the oak counter cleanly, and how they all came

as in a dance when she called them. She carved meat

and then she was crying. Then she was in a darkness

crying. She didn't know what she wanted.

Recipe: Roasted Vegetables with Grapefruit "Zesto" and Fennel Grapefruit Salad

For New Year's eve, we were at a friend's place for dinner and toasting 2009.  They were serving mainly seafood - cracked crab claws and lobster with a spicy, citrus-y dipping sauce, oysters, shrimp cocktail, and sushi and sashimi.  So we brought two vegetarian dishes in the hopes of complementing the seafood with some citrus flavors.

Roasted Vegetables with Grapefruit “Zesto” for 8

I call it grapefruit “zesto” because it’s kind of like a pesto of grapefruit zest : ).

3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1/2” pieces
3 medium zucchini, cut into 1/2”-thick rounds
1 large red bell pepper, cut into 1/2”-inch pieces1 large yellow bell pepper, cut into 1/2”-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2”-thick wedges
1/4 Cup raw artichoke pate
1/4 Cup yuzu rice vinegar
1/4 Cup vegetable stock
1 bunch chopped fresh parsley
2 tablespoons minced grapefruit zest
2 teaspoons minced garlic
Salt and pepper

Preheat oven to 475°F.  Place eggplant, zucchini, bell peppers, and onion in a large bowl.  Season with salt and pepper and toss well with raw artichoke pate and yuzu rice vinegar.  Arrange vegetables in a roasting pan and pour vegetable stock over.  Roast until tender, about 30 minutes.

In the large bowl you were using before, toss the now-roasted vegetables with the parsley, grapefruit zest, and garlic; if needed, season with additional salt and pepper.  You can either serve the vegetables in the large bowl or transfer them to a platter.

---

Fennel Grapefruit Salad for 8

Dressing:
2 tablespoons Champagne vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Salad:
1 head Belgian endive, halved lengthwise and cut crosswise into 1" thick strips
1 head treviso - save 8 leaves for decorating and then halve lengthwise and cut crosswise into 1" thick strips
1 head butter lettuce, leaves torn
1 cup fresh fennel bulb, tough bottom stem portion and upper green portions trimmed, cut lengthwise into 3-4 sections depending on width, then sliced thinly using a mandoline
3 small pink or 2 large ruby red grapefruits, sectioned

Whisk the dressing ingredients in a large bowl, then add all the salad ingredients except for the grapefruit sections and saved treviso leaves and toss to coat. Top with grapefruit sections. Stick the treviso leaves lengthwise around the edges of the salad.  Optional: top with one ounce shaved parmigiano reggiano.