Tagine of Lamb and Bell Pepper Purée

Lately I've been in the mood to try new recipes. During the week I usually don't take the time, but on the weekends I like to cook something more elaborate. Last weekend I was in the mood for lamb. So I got out my cookbook "Arabesque: A Taste of Morocco, Turkey, & Lebanon" by Claudia Roden and looked at different lamb recipes. I finally decided on tagine of lamb with dates and almonds (although I left out the almonds because I was too lazy to fry them). The lamb turned out wonderfully thanks to the long cooking and the blend of spices. For side dishes I made regular couscous and bell pepper purée and zucchini purée and baby plum tomatoes (the last two also from the above-mentioned cookbook). The bell pepper purée is definitely on my favorites list now. It would also be delicious in a cheese sandwich. Mmmm. I must try that next time! Unfortunately the zucchini recipe didn't turn out so well. It was quite watery. So I will only give the recipes for the lamb and bell pepper purée.

Tagine of Lamb with Dates and Almonds

Serves 6 to 8

3 pounds boned shoulder or neck fillet of lamb (my supermarket didn't have either, so I used lamb gigot)

1/2 stick (4 tblsp.) butter or 1/2 c sunflower oil (I gave in to my nutritionist's mind and used the oil)

2 onions, finely chopped

1/2 teasp. saffron threads

1/2 teasp. ground ginger

salt and plenty of black pepper

1 cinnamon stick

1-2 tblsp. clear honey (optional, but I used it and would definitely recommend it)

1 teasp. ground cinnamon

1 3/4 c dates, pitted

To garnish: 1/2 c blanched almonds; 3 tblsp. sesame seeds (optional)

Trim any excess fat from the lamb and cut into 6 or 8 pieces. Heat the butter or 3 tablespoons oil in a large pan, put in the meat, and brown it lightly all over. Take out the meat, put in the onions and cook, stirring, until they begin to color. Stir in the saffron and ginger and return the meat to the pan. Add salt and pepper and the cinnamon stick. Cover with water and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender, turning the pieces occasionally.

Take out two pieces of meat in order to make room in the pan, stir in the honey, if using, and the ground cinnamon and more pepper (it needs plenty to counterbalance the sweetness). Move the meat around so the honey and cinnamon is spread around and then return the two pieces of meat. Cook until the sauce is reduced, turning the meat over as you do. Add the dates and cook 5 to 10 min more.

Fry the almonds in the remaining tablespoon of oil until lightly golden. Leave whole or coarsely chop, and sprinkle over the meat when serving, adding lightly toasted sesame seeds, if you like.

Bell Pepper Purée

Serves 6 to 8

6 red bell peppers

2 garlic cloves, crushed

4 to 5 tblsp. vinegar or the juice of 1 1/2 lemon

pinch of ground chili pepper

1 teasp. ground cumin

4 tblsp. extra virgin olive oil

salt

2 tblsp. chopped flat-leaf parsley

2 tblsp. chopped cilantro

peel of 1/2 preserved lemon, chopped (left this out--I have no idea where to buy preserved lemons and I'm not about to make them myself!)

Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively -- and more easily -- roast them in the hottest oven for about 30 min, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.

To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 min. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle,speel them, and remove and discard the stems and seeds.

Blend the peppera to a purée in the food processor with the garlic, vinegar or lemon juice, chili, cumin, olive oil, and a little salt to taste.

Put the purée into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.

The Best Sour Cream Coffee Cake

My sister came to Basel two weeks ago to see the van Gogh exhibition (which was great, by the way). Right away we decided we would have to bake something together while she was here. After going through several possible recipes we finally settled on Sherry Yard's "Campton Place Coffee Cake" from her book "Desserts by the Yard". I had been wanting to make the recipe ever since I saw it in the cookbook and since peaches are in season, I thought 'what better time than now?' The result was a superb moist coffee cake that had me going back for thirds.

For the cake

3 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

6 oz (1 1/2 sticks) unsalted butter, softened

1 1/4 c sugar

3 large eggs, at room temperature

2 c sour cream

For the filling

1/4 c sugar

1/4 c packed light brown sugar

1 tblsp ground cinnamon

1 tblsp unsweetened cocoa powder

1/4 c slivered almonds, toasted and finely chopped

12 oz peaches, peeled, pitted, and cut into 1/2-inch pieces 

Make the cake: 

Place a rack in the middle of the oven and preheat the oven to 350° F. Butter a Bundt pan. 

Sift together flour, baking powder, baking soda, and salt and set aside.

Cream the butter and sugar together on medium speed for 5 min, or until light and fluffy. Add eggs one at a time. In three additions of each, add the sour cream and sifted dry ingredients, alternating the wet and dry ingredients, and beat on low speed until all of the ingredients are blended.

Make the filling:

In a medium bowl, mix together sugar, brown sugar, cinnamon, cocoa powder, and almonds.

Scoop 1 1/2 c batter into the prepared pan and spread it evenly to cover the bottom. Sprinkle on 1/4 c of sugar mixture and dot with one third of the peach chunks. Scoop in 2 c of the batter and spread evenly. Sprinkle with 1/4 c of the sugar mixture and dot with another third of the peach chunks. Add another 2 c of batter, spreading evenly. Sprinkle with remaining sugar mixture and dot with remaining peaches. Spoon in any remaining batter and spread over peaches. 

Bake for 35 min. Rotate pan from front to back and bake for another 20-25 min, until a tester inserted into the center of the cake comes out clean. Allow to cool in the pan on a rack for 30 min, then invert, remove the pan, and allow the cake to cool completely upside down on the rack.