Happy Friday! Spring may be just around the corner, but it still feels like winter here in Reno. We got almost a foot of snow overnight and it is still snowing! It is beautiful and makes me want to hunker down for a cozy day at home.
This week’s Cook the Book Fridays dish was hearty and warming; perfect for a chilly night. Lamb Shank Tagine is a delicious blend of lamb, dried fruits (apricots and raisins), and warm Moroccan spices.
I have always loved lamb shanks, but I don’t make them very often. Lamb Shank Tagine was the perfect way to enjoy the fall-off-the-bone tender meat. The spices and dried fruits really complement the meat nicely. I was able to enjoy this delicious dish for two dinners and a lunch.
I served the lamb with the suggested Lemon-Pistachio Israeli Couscous and it was the perfect accompaniment. It was reminiscent of Dorie’s Beggar’s Linguine, but lighter and fresher, and I liked it better.
I also made Chocolate Chip, Hazelnut, and Dried Sour Cherry Fougasse. I loved the more-traditional Olive Fougasse we made for French Fridays with Dorie, so I was looking forward to trying this one. This bread is flavored with semisweet chocolate chunks, hazelnuts, dried sour cherries, and orange zest. A sprinkling of flaky sea salt on top brings it all together.
I actually didn’t like this one as much as I thought I would. I am not crazy about fruit-laden breads, and something about the nuts, dried cherries, and orange zest took it over the top for me. I would have been happier with just the chocolate chunks and sprinkling of sea salt.
If you would like to try your hand at any of these recipes, you can find them in My Paris Kitchen by David Lebovitz.
What’s the weather like where you are?