Emily Richards has just published a NEW cookbook titled "Per La Famiglia" that will share her family's Southern Italian heritage and recipes. Emily's love of food stems from the time she spent early on with her Nonna, aunts and mother. "I hope everyone gets a sense of what my family is like, especially the food and celebrations!" Emily will be at Bradshaws this Saturday November 28th for a book signing, don't miss it!
In the meantime, here is a recipe for a Fall Vegetable Tagine recipe created by Emily Richards for Bradshaws that we just love! A Tagine is a tradtitional Moroccan clay or ceramic cooking vessel with a conical shaped lid designed for cooking things like stews. The unique design naturally circulates the moisture, not allowing the condensation to evaporate, keeping all the flavour and moisture in the food. A delectable mix of fall vegetables and savoury flavours are served up in this Morrocan inspired dish, perfect for warming your family up on these chilly autumn and winter days.
Fall Vegetable Tagine
1tbsp (15 mL) canola oil
1 large onion, chopped
4 cloves garlic, chopped
1tbsp (15mL) minced fresh ginger
2 cups (500 mL) cubed butternut squash
1 smallsweet potato, peeled and chopped
1 can (5oz) tomato paste
2 cups(500 mL) water
1 cup (250 mL) sodium reduced chicken broth
1 cup (250 mL) tomato sauce
1/2 tsp (2mL) ground tumeric
1/4 tsp (1mL) each saffron threads & cinnamon
1 can (540 mL) chickpeas, drained and rinsed
1 small green bell pepper, chopped
6 Medjool dates, pitted and chopped
1/4 cup (60 mL) chopped fresh coriander or parsely
In bottom of your Emile Henry tagine, heat oil over medium heat. Cook onion, garlic and ginger for 2 minutes. Add parsnip, squash, sweet potato and tomato paste and stir to coat. Stir in water, stock tomato sauce, tumeric, saffron and cinnamon; bring to a boil.
Cover and cook for 30 minutes or until squash and sweet potato are tender but firm. Add chickpeas, pepper and dates; cook for about 15 minutes or until dates are broken down and sauce is slightly thickened. Sprinkle with parsley to serve. Makes 8 servings.
We are also in love with this NEW item from Emile Henry...
The Emile Henry Chicken Roaster is a brilliant way to cook chicken and roasted meat. Its unique shape diffuses the heat evenly for a tender, juicy flesh and a perfectly crispy skin. No need to keep opening the over to baste during cooking as the moisture circulates naturally thanks to the uniquely designed lid. Follow the recipe below from www.emilehenry.com for a seriously easy, mouthwatering meal.
- farm-raised chicken, around 1.8 kg (4 lbs)
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 tbsp olive oil
- 1 fleshy tomato
- 6 medium-sized potatoes, with firm flesh
- 3 carrots
- 1 onion
- 1 good sprig of celery, fine salt and ground pepper
- 1 teaspoon of fleur de sel (sea salt)
Pre-heat the oven to 425°F
Season the inside of the chicken well, adding the sprigs of rosemary and thyme.
Peel the potatoes, carrots, onion and celery.
Chop the potatoes into quarters, the carrots and celery into slices.
De-seed the tomato, chop into fairly large cubes and finely chop the onion.
Place the chicken in the base of the chicken baker and arrange the vegetables around it.
Sprinkle the diced tomato and chopped onion over the chicken and vegetables.
Pour olive oil all over and sprinkle the fleur de sel on top.
Put the lid on the chicken baker and cook for 1 hr 30 - 1hr 40 minutes.
Cooking time will vary according to the weight of the chicken. Estimate 30 minutes per 500g (1lb). When you take it out of the oven, the vegetables will be glazed, and the chicken golden and crunchy. Slice the chicken and return to the dish on top of the vegetables, ready for serving.
And don't forget to join us this Saturday, November 28th to meet Emily Richards in person at her book signing right here at Bradshaws!