Emeril Lagasse is hoping to bring the centuries-old cooking vessel into more American kitchens
Tagines have been used for centuries in Morocco, but Food Network chef Emeril Lagasse is hoping to bring them into more American kitchens.
Recognizing the growing popularity of ethnic cuisine in this country, Lagasse has designed a modern version of a tagine for his Emerilware collection made by All-Clad Metalcrafters.
Lagasse, who was on Staten Island last month signing aprons and selling cookware to customers at the Bed, Bath & Beyond store in Charleston, was motivated by the facts that an estimated $1 out of every $7 spent on groceries is for ethnic food which is a $75 billion annual business, according to All-Clad and the Agricultural Marketing Resource Center.
“The tagine has functionality to make both classic and ethnic meals the whole family will love,” said Lagasse.
“In the Moroccan culinary tradition, the tagine cooking vessel has been the original ’slow cooker’ for centuries, and we wanted to offer consumers a sleek, modern version that still embraces this style of cooking for today’s kitchen.” said Melissa Palmer, Director of Brand Communications at All-Clad.
The tagine is a growing category in the U.S. marketplace, and is used by home gourmets and professional chefs because the results are “superb,” Ms. Palmer said, adding, that the tagine’s conical-shaped cover seals in moisture and flavor for one-dish meals. Foods simmer slowly in the tagine to produce tender meats and richly flavored sauces, she said.
All-Clad did extensive research on both the classic and modern tagine, and Lagasse collaborated on modern improvements such as a nonstick interior that would make it convenient and effective. A total of 14 recipes are included with the cooker. Garlic Lovers Pot Roast is a recipe for fans of Lagasse’s spicy foods, while Lamb and Eggplant carries on the tradition of cooking that type of meat in tagines. — Maura Grunlund
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