Lemon kefta tagine; couscous – 19 December 2015

main151219I’d been wanting to make this tagine again for awhile – in fact, wanted to make it all last winter but couldn’t find the cookbook (which appeared back on the shelf… just missing it? It’s thin…). So when R&E donated some extra lemons they couldn’t use (organic, from an apparently good-sized bag) I thought this was the time. D bought the pound of ground lamb yesterday at the Bowl, and also the “thumb” of ginger and a bunch of cilantro.

setting151219The first three lemons turned out to have brownish, rotting centers – ick – but I was able to scrounge wedges from these even so. One was all good and I juiced that one. I don’t have the energy to write in the entire recipe, which is quite long and takes forever, but perhaps I have already done that at some point in the past on this blog.

I made couscous per Patricia Wells in her At Home in Provence, but made 1 1/2 recipes, so I was guessing a bit: 1 1/2 cups couscous, a slightly rounded tsp salt, slightly overflowing 1/4 cup olive oil; mix. about 1 3/4-1 7/8 cup water. Let sit and fluff a bit with a fork till water absorbed. I did cover with plastic wrap as called for in the recipe; then I zapped it on high 4 minutes, more than my usual 3, and more than the 2 mins the recipe actually calls for. But our microwave may be wearing out, too.

wine151219When looking for a wine for lunch, D pulled out this Tintero Moscato d/Asti, which I thought would be too sweet for lunch (cheese sandwiches; Brussels sprouts), and then a Chateau Ste Michelle Riesling, which normally we have with Asian food. We decided to have the Nobilo, b/c it was not sweet and lunch didn’t want sweet, and I suggested we have the Tintero Moscato d/Asti (2012) for dinner with the slightly spicy tagine. It worked quite well. This is a marvelously light, slightly sparkling wine with a delicate sweetness, and only 7% alcohol. It’s a Kermit Lynch import. That’s the Acme Upstairs Bread with it.

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