WS outlet - Emile Henry Tarte tatin set
I'll say! I'm not sure what I had to pay for it on the net when I was able to find the 2-piece set. Over $100 tho fro sure. Lucky you!
I haven't tried it yet, but I suspect the flat piece would also be a fine griddle for pancakes.
I am certifiably NUTZ about EH Flame stuff. Their tagine is the finest and most convenient way I've found to make wet floppy no-knead bread.
Seriously!? I don't remember seeing that on any of the packaging.
Thanks so much for the tip! Actually, now that you mention it, the clay is an off-white on the flat serving piece and the exposed Flame ceramic on my casseroles and braisers is a distinct grey. I bet you saved me an expensive error and I don't think they have a replacement part for the serving piece. Thanks again!!!
The set is a 2-piece - a large shallow dish and a flat platter.. the shallow dish is Flame, and can go on the burner, and then into the oven, as is proper for the recipe. The platter is really only meant for the "Flipping" part at the end and to serve as a holding platter for the tart, so there is no reason the flat piece would ever need to go over an open flame.
Use any recipe. It doesn't even have to be no-knead dough. The point is that the wide shallow braising bottom is super easy to load wet dough into. You can even slash it without having to reach into and down thru a blazing hot pot. And then the tall lid provides plenty of room for the oven spring.
If you haven't done no-knead bread yet, here's Jim Lahey's original recipe. http://www.nytimes.com/2006/11/08/din... And the internet is full of variations using whole grains, adding things like herbs or chopped olives or caramelized onions. Go crazy! You'll love the way it bakes in a tagine!
Then just to give your tagine a workout, here's my veision of a recipe from Clotilde Desoulier's "Chocolate and Zucchini"
Tagine d'Angeau aux Poires
Recipe By: Clotilde Desoulier
Serving Size: 6
1 tablespoon extra-virgin olive oil
2 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes and patted dry with paper towels
smoked sea salt
3 yellow onions, chopped
2 cloves garlic, minced
2 teaspoons ras el hamout
3/4 cup whole Marcona almonds
1 tablespoon unsalted butter
1 large Asian pear or other firm pear such as Bosc, Anjou or Winter Nellis, peeled, cored and cut into thin wedges
6 cups prepared couscous
Heat the olive oil in the base of a large tagine. Arrange half of the meat in a single layer without crowding. Brown on all sides, about 4 minutes per side. Season with salt. Remove to a plate and repeat with the remaining raw lamb. Remove to the plate as well.
Add the onions and garlic to the tagine with a tablespoon of water. Sauté to soften. Add the spices and stir to release the aromas. Return the meat to the tagine and stir together. Pour in hot water to come halfway up the meat. Bring to a simmer over medium heat. Cover. Reduce the heat and cook for 2 hours or until the meat is very tender.
Just before serving melt butter in a skillet. Toast the almonds over medium heat and set aside.
Place the pears in the skillet and heat over medium heat until translucent but not until they become soft.
Remove the lid from the tagine and bring the lamb up to a low boil to thicken the gravy. When it's a good consistency remove it to a large bowl.
Wipe out the base of the tagine. Fluff the couscous and put it in the base. Arrange the pear wedges around the edges. Sprinkle on the toasted almonds. Place the lamb in the center of the couscous pouring the gravy over the meat and into the bed of couscous. Sprinkle on chopped cilantro leaves and serve.
If ras el hamout is not available a blend of 1/2 teaspoon whole cumin seeds, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly ground nutmeg and 1/4 teaspoon freshly ground black pepper can be substituted.
If a tagine (both the name of this genre of Moroccan stew and the unique container it's cooked in) is not available, a heavy-bottomed Dutch oven will do.