Before recipe development even began we needed to find a vessel. Purchasing the right tagine has been an adventure. I bought two at Sur La Table and one from World Market. I have two more coming from Le Creuset, they're pretty proud of their tagines at $150.00 each. I saw a tagine in Michael Mina's book, its white china; although it looks nice it's not the earthy essence of what a tagine is. I ate a tagine dish at David Burke's restaurant in Las Vegas a couple of years ago but it didn't have a manufacturer listed on the bottom, that's part of R&D you know, turn everything over and find out who's making it. The search continues for a tagine that's original yet can hold up under heavy usage in a restaurant.
Scallops, shrimp, clams, mussels, sweet potatoes, leeks, red peppers, cilantro, key limes, jasmine rice, Thai green curry sauce.
