Good morning, chickens!
And Happy Monday!
Or…tolerable Monday, at least.
The weekend was pretty busy for me, starting with sushi with J & V, and then comprising of a lot of kettlebells, one last long training run, watching the Cubs mostly lose, and watching Uconn take it to the finals.
Which is good both for my heart and my wallet, so hopefully, we’re in it to win it.
I will be spending the evening screaming on my couch in a pair of Husky shorts, if you’re looking for me.
I suggest you don’t look for me.
Anyway, last night, exactly one week after The Duck Incident, Ky and I decided we needed to try our hand at something that was challenging, but not traumatizing.
We poured through my Bon Appetit, and came up with this recipe.
It was a little outside of our comfort zone (lamb, Moroccan spices), but still well within our range of Things We Can Handle (pasta, cheese, no Duck Head).
Our next challenge was finding Ras El Hanout, the spice mix that one needs in order to pull off this dish.
Since we only tried one place, we had zero success.
And also, I’m not sure what neighborhood services Moroccan cuisine, so if you know, please share.
In any case, we wouldn’t let something like accessibility stop us in our culinary tracks, so we did a little research and found a recipe for the elusive Ras El Hanout. I can’t figure out where I got it from, but here’s what we used:
3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne
Now, I love a Parker Bowl as much as the next person, but we decided for storing purposes, we needed something more official.
And with that, it was time to actually make dinner.
Next up came a roux that involved milk, egg yolks, cumin, and feta cheese.
I recommend eating this every day as cure for whatever ails you.
Next up, we cooked up some whole wheat penne, and then mixed it up with parmesan cheese, egg whites, and some butter.
We think you probably could omit the butter, but it was our first time, and we wanted to play it safe.
Now we had three things: pasta, sauce, and lamb-tomato-spice mixture.
Next up was a layering, which went pasta-lamb-pasta-sauce.
We put it in the oven and went off to watch something horrifying.
Which might have had to do with Toddlers.
And maybe their tiaras.
30 minutes later, we had this:
We dished it out with a salad and some pretty awesome, seedy bread from Whole Foods.
Excuse the shadow of my hand.
Overall, this dish was amazing. The spice blend made the whole dish warm and spicy, and the sauce made the whole thing a little tangy and creamy.
This will be hitting the oven again, chickadees.
I recommend it to the masses.
The best part?
No survivor’s guilt post meal.
Have a good one, chicks!