We had an unorthodox and delicious celebration of Rosh Hashanah on Friday evening. After our son blew the shofar, we came inside to a beautiful table to enjoy the traditional apples and honey...
...homemade challah--this time with dried cranberries and walnuts, twisted into a round instead of a braid to acknowledge the round-and-round turning of the earth...
...and an incredible dish from that sexiest of cookbooks, The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
:
This dish is Moroccan Lamb, Quince, and Baby Okra Tagine on page 224. (You don't think of okra as sexy? Well, try this dish...) Although our okra we really not babies anymore, it was still a wonderful dish. Joining the lamb shoulder and okra are melting red onions, gently-roasted garlic, ginger,paprika and cumin, fresh parsley and cilantro, a little hot pepper, and just a bit of tomato. Served with it are glistening quinces--which we substituted with comice pears since quinces are not yet in season here--slightly candied with butter, cinnamon, and a wee bit of sugar. We chose to serve it over couscous. Incredible!
This cookbook
is full of recipes that make my mouth water. How about Lamb Shanks with Almond-Chocolate Picada? Tuscan Quail with Red Grape Sauce? Duck Breast with Chantarelles, Dried Apricots, and Almonds?I think it is time to start cooking the next feast!
No comments:
Post a Comment