A small dinner party of food adventurers (Bode's & Fox's) commenced at the Fox residence in honor of a dear little lamb that gave his life for us. Ok, forget the nonsense we grubb'd up on some delicious lamb and I barely felt guilty! I know I am cold hearted, but for the sake of our adventure there are some sacrifices that have to be made. I made Zinfandel-Braised Lamb Shanks that used a whole bottle of zinfandel....ok, I admit it, I stole a couple swigs :) To go along with our little lamb I made Saffron Couscous; Lentils, Fennel and Olives; and Marinated Mushrooms with Lemon and Oregano (although there is no oregano in the recipe so I have no idea why oregano is in the title).
Zac Bode was a big fan of the mushrooms and lentils and Kit and I were a big fan of the lamb. To quote Kit, a well known food critic with an acute sense of taste, "The lamb was super tender, the lentils were good, but the biggest surprise were the mushrooms." My one advice for this meal is save your pennies for the lamb and the saffron, although you could probably leave out the saffron, because none of us could taste/see the saffron.
Four recipes down in one night, no food poisoning,
and Ian didn't throw up.....it was a good night!