Comments on: Kumquat Lamb Tagine

By: In Season: Kumquats, Favas, and Morels – Mission Loc@l -- San Francisco Mission District's News, Food, Art and Events

Sat, 03 Apr 2010 14:16:00 +0000

[...] the things that one can do with the kumquat: using them in Moroccan and other citrus-heavy dishes, infusing vodka with them, or candying them and then serving them over [...]

By: yemek tarifleri

yemek tarifleri — Mon, 17 Aug 2009 10:18:28 +0000

very very nice thank you..

By: yemek tarifleri

yemek tarifleri — Mon, 17 Aug 2009 10:18:00 +0000

very very nice thank you..

By: Diana

Diana — Mon, 04 May 2009 00:43:16 +0000

This Moroccan dish makes me think of preserved lemons. I wonder if I can preserve kumquats the same way, with some coriander seeds and other spices. Can’t wait to try.

By: Diana

Diana — Mon, 04 May 2009 00:43:00 +0000

This Moroccan dish makes me think of preserved lemons. I wonder if I can preserve kumquats the same way, with some coriander seeds and other spices. Can’t wait to try.

By: yemek tarifleri

yemek tarifleri — Thu, 23 Apr 2009 09:30:10 +0000

I love to have recipes like this on hand when my grandsons come to visit. Summer will be here before I know it.

By: yemek tarifleri

yemek tarifleri — Thu, 23 Apr 2009 09:30:00 +0000

I love to have recipes like this on hand when my grandsons come to visit. Summer will be here before I know it.

By: Sam

Sam — Wed, 22 Apr 2009 07:00:46 +0000

I love the spice curing idea, I’m sure that makes a huge difference to the flavour.

Lamb tagine is one of my all time favourite dishes, yours looks fantastic. I love the way the kumquats add colour, I’m sure they’re a perfect flavour match too.

By: Sam

Sam — Wed, 22 Apr 2009 07:00:00 +0000

I love the spice curing idea, I’m sure that makes a huge difference to the flavour.

Lamb tagine is one of my all time favourite dishes, yours looks fantastic. I love the way the kumquats add colour, I’m sure they’re a perfect flavour match too.

By: Jeff

Jeff — Tue, 21 Apr 2009 16:56:16 +0000

Very curious about the ziploc bags to use ice cream. Granted I have an ice cream maker but always cool to learn a new way to do something.

Spice curing is a great way and I use it a lot when meat curing (drool..bacon). Although very jealous that you only pay 2/lb for lamb breast. It is over 8 here.

Great flavors and very nicely done.

By: Jeff

Jeff — Tue, 21 Apr 2009 16:56:00 +0000

Very curious about the ziploc bags to use ice cream. Granted I have an ice cream maker but always cool to learn a new way to do something.

Spice curing is a great way and I use it a lot when meat curing (drool..bacon). Although very jealous that you only pay 2/lb for lamb breast. It is over 8 here.

Great flavors and very nicely done.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Mon, 20 Apr 2009 19:06:15 +0000

if this dish ever met me, it would totally want me to eat it

wanna bet?

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Mon, 20 Apr 2009 19:06:00 +0000

if this dish ever met me, it would totally want me to eat it

wanna bet?

By: Manggy

Manggy — Mon, 20 Apr 2009 07:55:15 +0000

Oh man, you guys keep giving me reasons to regret having to go home so early! >:( Ahrrr (salivating)

By: Manggy

Manggy — Mon, 20 Apr 2009 07:55:00 +0000

Oh man, you guys keep giving me reasons to regret having to go home so early! >:( Ahrrr (salivating)