A few days ago I put together a Mediterranean Brunch Strada featuring Artichokes and Sun Dried Tomatoes. Instead of a traditional casserole dish or pie plate I used my Tagine which not only made the presentation stellar, but helped keep it warm between the oven and the plate.
Given that this dish got me an interview for an interesting opportunity (yes, you never know where your actions will get you noticed) I figured I have to go back, deconstruct what I did, and someday soon blog it. In the meantime I'll just share the versatility of a tagine.
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