Image by telepathicparanoia
I wasn’t sure what I was going to do with this lamb shoulder, but then I made a batch of hamantashcen for Purim and overbought for the fruit fillings. a good excuse for another tajine!
brown a lamb shoulder in olive oil, then remove. saute onions and carrots in olive oil along with cumin, cinnamon, nutmeg, fresh ginger, cloves, and a healthy dose of harissa (or something else spicy). cook on low until onions wilt, then add back the meat plus two cups beef broth, and assorted figs, dates, and apricots. Pop unconvered into a 350 degree oven and cook until meat comes off the bone. Add more broth as needed (but not too much — you want it all to thicken and congeal a bit), and add chickpeas near the end. served on couscous. delish.
Image by cizauskas
Slice the cheese into thin strips.
A toasted cheese open-faced sandwich. Made with Sottocenera, an unpasteurized cow’s milk cheese, speckled with truffles and wrapped with a cinnamon-spiced ash rind. Imported from Veneto, Italy.