March is tagine month here at clay coyote. We will be featuring different recipes for using my favorite piece. Here is a recipe from Paula Wolfert’s book, Mediterranean clay pot cooking. It is for a moroccan lamb tagine with winter squash and toasted pine nuts.
Now Is The Time For Homemade Vinegar!
Homemade vinegar has a flavor you won’t believe. You use wine (red or white) or hard cider, a mother or starter which can be gotten from most beer or wine brewing shops.
How To Make Homemade Vinegar
I’m not talking about real balsamic vinegar, or top-shelf sherry or Banyuls vinegars; great bottles of these are readily available. But when it comes to simple red wine vinegar, commercial manufacturers make it much too quickly and on the cheap. – Paula Wolfert in Food and Wine Magazine
TWO MID-WINTER IDEAS
Making a Cassoulet and having friends over, or making some homemade vinegar are two great ways to pass the winter days.
