Ah, Spring! When we celebrate the birth of so many new creatures by... eating them. Yum.
The weather is still unseasonably cold, but the sun actually comes out for a few hours these days, and my third (and last, please god) virus seems to be gone. I even went back to the gym today, the first time in almost a month. Good thing, because I leave town in less than two weeks. Two weeks: time's flying by. I can't believe it.
Anyway, J and I had a really annoying meal last night; you know the kind- we went to our local Mexican restaurant and had a totally indifferent meal. Nothing was bad enough to complain about (except the lack of Guacamole on my plate, which the waitress claimed they had run out of- at a Mexican restaurant! On a Friday! until I saw some sitting on J's plate and then she stammered "well, he got the last bit".) It was just a truly bland meal- nothing had any flavour to it, and it wasn't even particularly cheap, to compensate. So today I swore I'd make up for last night's blah experience with a little home cookin', and...
I finally made something from a recipe I found in Saveur Magazine, which is sort of like National Geographic, but with recipes. This is an Easter Lamb Pie, from Sicily. Your basic meat pie, but with a twist: the 'pastry' is yeasted, and is really more like a bread than an actual pastry.
You start out by making the 'pastry'. It's like bread- you use yeast- but also like pastry- you use shortening. Is there anything in the world whiter than shortening? It's the purest white I know.
Then, while the dough is rising, you combine chopped up lamb with herbs and garlic. Lots of garlic.
This should really be done the night before, so that the flavours can marinate the lamb, but that's not essential, unless your Sicilian grandma is around to kick your butt.
Your boyfriend might mock your attempts to make meat pie and document it. Ignore him. Or get your revenge by including his picture in this blog.
But he won't turn up his nose at the finished result. Infact, he'll even help you decorate it:
Baaaaah! Happy Spring, everyone.