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The Cross and the Cleaver:… What’s in the Name?

By Rev. Piotr

We all know the saying that “a picture paints a thousand words.” Which is why I never buy a cookbook without pictures. Not to say that words don’t matter, for they matter a lot. They communicate, describe, entice or/and discourage. If I invited you to dinner and said that leek-and-potato soup is on the menu, you might just look for an excuse not to come. However, if I said that we will begin with Vichyssoise served the way it was meant to be, then you would likely ask if your significant other can come along as well. Imagine your reaction when you find out that Vichyssoise is actually a leek-and-potato soup … except served cold … with sprinkle of chives. Somehow French makes almost everything sound more … exotic, even interesting. I mean, not many people want to eat raw hamburger. Yet not many can resist at least trying steak tartare truffe blanche avec pommes frites (yeah – you are soooo looking it up right now).

There is another game of words that just rubs me the wrong way. And that is peasant vs. rustic. “Peasant pot” is not likely to get much positive attention, yet “rustic experience” seems to get many people drooling. It is the same pot, trust me. Do not get me wrong. I am not saying here that all dishes ought to be named the English way, and/or that all translations need to be precise. In fact, many do not, because then nobody would likely give them a chance.




All above not withstanding, some words cannot be simplified or translated. Some words or dishes, by the poetic music of their original tongue, can evoke the longing for the foreign shores, memories of vacation long ago, scenes from movies or passages from books.

For me, one of those dishes with such magical power fuelling imagination, is TAGINE. The word describes both the really neat looking cooking vessel, and the dish itself. Hailing from Morocco, with numerous variations, it makes me think of the movie “Casablanca,” of the book “The Little Prince” whose author Antoine de Saint-Exupéry was inspired by that country’s culture. When I cook it, I will inevitably listen to jazz, as Morocco has been a scene of jazz culture in the 1950s and 60s. I might even put on the “Naked Lunch” DVD on, because of its implied Tangier’s imagery.

Are you hungry yet? Well, type “dakka jazz” into your music source and let’s cook! Who knows, it could be a “beginning of a beautiful friendship”. Note, the recipe is adapted for ease and availability of ingredients.

You will need a large, non-stick, cast iron, dutch oven or a sizeable, non-stick, lidded saucepan with high walls. Bring it up to mid-high head and drizzle with oil.

Dust 6-8 chicken thighs with flour, salt and pepper, then brown in your dish. Remove and set aside.

Add a little more oil then throw in a large onion, cut in half, then thickly sliced. When semi-translucent, add 3-5 crushed garlic cloves and a heaping tablespoon of mild curry powder, mixed with ½ tsp. of cinnamon and ½ tsp of paprika. Add ½ cayenne powder if you like your food on the hot side. Stir for approx. 3 minutes.

Add 4 potatoes, large turnip, large parsnip, large carrot, all cut into even pieces. If missing any vegetable, substitute with the one you have or like. Stir.

Add a handful of Kalamata olives, and a handful of roughly cut up prunes. Stir.

Add the reserved chicken thighs.

Top up the dish with chicken broth or bullion (whatever you have handy).

Bring to boil, cover, lower the heat and simmer for approx. 60 min.

At approx. 45 min. mark add the zest and juice of two lemons.

Serve in the dish you cooked it in, accompanied by a whatever bread you like to mop up the juices. Lemonade or strong mint tea accompanies it beautifully.



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