Thursday, January 20, 2011


Having unearthed a recipe once given over email by a Moroccan living on the west coast, I proceeded to make with my friend Evan merguez with our local lamb purveyor, a nearby farmer and friend in South Egremont.

Having painfully grounded the many spices and fresh garlic and the casing donated by the chef at Red Lion Inn, Evan with a flute-shape attachment to his "cuisinart" painstakingly filled the long bowel.

Before long, with a gentle twist every few inches, we had a very charcuterie specialités resting on its coil.

Over lunch with a fellow french man, we delected ourselves strangely remembering a sentimental corner of France, none of us three together had experienced.

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