When planning meals, sometimes we have a theme ingredient, sometimes a region in mind, or sometimes there is a recipe that we have been wanting to try. This week many of these things combined. I have had M’Hanncha on the brain lately (stop laughing). The other weekend we were at the Farmer’s market in Orillia and wandered across the street to Bank’s Antiques. They had a beautiful Moroccan Tagine, with a beautiful patina, but they didn’t have it for long…. This was starting to sound like a theme, if only we could get a Moroccan Octopus to cook. Oh yeah, there is one in the freezer. So the theme this week is Moroccan. We have not cooked Moroccan for at least 10 years and the cookbooks were getting dusty. We left the guest list to Steph, who recently had to take a little day trip and met up with friends up north. As many conversations do, at Weber’s Burgers, the conversation turned to Ukuleles. It turns out that everyone seems to own one these days. This was starting to sound like a jam session for sure, so the guest list included our trio, Julia, Anne, Tom, and a last-minute addition, the stranded NMJ.
We had a long weekend, so the prep and test runs may have gotten a little out of control, but we had so much fun. We started with some bubbly and Moroccan cigars (Goat Cheese, Paprika, Garlic, and Parsley, wrapped in Phyllo Pastry). This time, we baked, instead of frying them.
Next we had our cool triple-decker plate stand with us, so we built a Mezze course to go on it. Here we also relied on the bounty of our garden for inspiration. Shawn slow roasted tomatoes with cinnamon, Saffron and Orange essence for 3 hours and served them with Lentil salad, flavoured with tomato, turmeric and garlic. The next layer was a roasted red and golden beet salad, with heirloom carrots, tossed with a cumin vinaigrette, with Parsley and Lemon. The lower layer had our “Morocctopus” salad. The Octopus was braised in broth, grilled and served with Arugula, Grilled Peaches and a Balsamic glaze. On the side we served humus made with White Beans and Garlic and homemade Flatbreads.
For our main, we cooked a lovely Lamb Tagine, with chickpeas and Apricots, braised in our new Tagine, served with Saffron infused Couscous.
Before dessert a small tour of the newly supplied wine cellar was in order. We now have some interesting choices to work with.
For dessert I finally got to get that M’Hanncha off my brain and onto the plate. M’Hanncha, or “The Snake” is a traditional Moroccan dessert, with an almond paste, made from ground and crushed roasted almonds, Orange Essence, Cinnamon and sugar, wrapped in Phyllo Pastry and formed into a spiral, which is baked. The completed snake is topped with Confectioners Sugar and spokes of cinnamon.
Now the moment we have been waiting for. Once we worked out whether the Ukuleles should be tuned in C or D, Julia gave a quick lesson in some technique and fingerings and we set off on a ukulele extravaganza, with Steph on Violin, D on harmonica (luckily also in C), and Shawn accompanying on piano and Ugly Stick, I have to say that for people who claim not to be Don Ho, they did an amazing job of recreating several songs…. and I managed to start and end on the same note as everyone, so all is good.
Dinner was a success, but paled in comparison to people letting go of their inhibitions, taking up an oft maligned instrument and proving that with heart, talent, friendship and judicious tuning choices, we can make music that warms the soul (and a little “Cowboy Cowboy Cowboy”).
Great evening. Thanks so much to Shawn and Dave and Steph. Enjoyed the Morocctopus, the tagine, the Southbrook red, the tales of locks and canals, and, of course, the ukulele session. Another example of why music in elementary school matters and how you carry it with you the rest of your life. Thank you, Mrs. McKinley. Ob-la-di, ob-la-da!
Thank you Julia. AND bonus points for using “Morocctopus” in a sentence.
You think you know someone, and then they turn out to be a Ukelele virtuoso. As if my awesome friends were not talented enough. I propose a uke-a-thon for charity.
Love the new tagine! Vibrant colours. Looks like it does a great job, too.
I need to follow this blog
love the uke-a-thon idea!
Oh my, how can a week have gone by since this marvellous evening! I am so late to the blog-table! Thank you Shawn and Dave for the spectacular eats (that octopus was particularly amazing), and one of these days you *will* have to share the secret Weber’s ingredient. And thanks to Julia for the ukelele lesson and for tolerating my cowboy song.