I was long over due for another dinner party. This time we had a much more varied menu than last time.
For the appetizer, we had smoked yellowfin tuna. It was good, but I prefer non-smoked.
Homemade bread.
I've been enjoying Moroccon food a lot lately and prepared a tagine. Tagine refers both to the special clay cooking vessel as well as the dish. This version, based on a recipe from Paul Wolfert's Food of Morocoo involved lamb, preserved lemon, olive spinach, zucchini, and onion. Spices included salt, pepper, turmeric, coriander, and paprika. It was slow cooked for about 3 hours. A tagine works much like a pressure cooker. The steam rises to the top of the conical lid, condenses, and falls back into the base. Here's a short video of it cooking:
I was very happy with the results. the lamb was ultra tender and the whole dish was very flavorful.
One friend prepared a butternut squash risotto. Sometimes this dish can be too sweet, but this was well balanced.
Another prepared a salad of homemade paneer, avocado and squash. Very light, and a good contract to the rest of the dishes.
All of the dish together (including slight over cooked roasted potatoes).
Not pictured is the double chocolate cherry ice cream I made. I started with a standard ice cream base and added cocoa powder and cherry vodka. Finally, I melted dock chocolate chips and drizzled the liquid chocolate into the ice cream maker during the last few minutes of freezing. I'm not a fan of chocolate, but the results were excellent.
The night's wines:
The Cruz Alba cabernet from Argentina was very reserved and not as bold as a typical California cabernet. The Luisi Barbera D'Asti was as good as last time. The Tokaji, a Hungarian dessert wine, was very good. It was viscus with a lot of tropical fruit flavors and not too sweet.
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