Distinctly Montana Magazine

"I've created a lamb tagine with a barley and vegetable pilaf that I want to share with your readers. Montana High- land Lamb from Whitehall is great for these dishes; it's always tender and delicious. I like using barley for a change from traditional couscous." Todd added, "I recommend a Paul Hobbs Felino with this dish. It's a reasonably priced, full-bodied Argen- tine Malbec." Triple Fork Catering is staffed to prepare a dinner for six in your home or an event for 500 in a local venue or at the Hilton Garden Inn. To deliver the best event possible, the partners are visiting venues to photograph and study the special issues they will face when cater- ing an event. "We complete an event strong from start to finish because we all genuinely care," Keshia summed up. "Triple Fork Catering is a professional organization that goes above and beyond your expectations with customer service and friendliness. Chef Todd and his team are willing to work with groups that have special dietary and catering needs and offer the best in high quality, fresh food." Shelley McKamey, Museum of the Rockies Executive Director Contest! Summer Our TRIPLE FORK CATERING may be contacted at 406-219-9005. They are located in the Hilton Garden Inn at 2023 Commerce Way in Bozeman, Montana. Triple Fork Catering is on Facebook.com/pages/TripleForkCatering. MOROCCAN LAMB TANGINE SERVES 6 Sauté 2 lbs. boneless Montana Highland lamb, cut in 1 ½ inch chunks, in 2 Tbsp. olive oil until brown. Add 1 thinly sliced red onion, sauté until translucent. Add 5 cloves minced garlic, sauté 2 minutes more. Turn heat to medium low and add the following: 1 Tbsp. each paprika and ground coriander, 1 tsp. ground cumin, ½ tsp. each cinnamon, turmeric, cayenne pepper and rosemary; 2 Tbsp. chopped fresh ginger, 3 Tbsp. chopped Italian parsley, 2 Tbsp. honey. Add 4 cups chicken stock and 4 Roma tomatoes chopped. Let simmer for 45minutes to 1 hour until lamb is tender. Add ½ cup chopped dried apricots, ¼ cup raisins, 1 cup toasted slivered almonds and the zest of one lemon. Simmer for another 15 minutes and serve with barley timbale. 34 DISTINCTLY MONTANA • SUMMER 2012 SCRUMPTIOUS IN 600 SECONDS! Do you have an appetizer recipe that everyone raves about? Can it be prepared in under 600 seconds? THINK YUMMM.... Enter to WIN the Distinctly Montana "Scrumptious in 600 Second" recipe rontest. SIMPLE TO ENTER: • Go to facebook.com/distinctlymontana • Upload your recipe and a photo of the finished treat on our contest page • Invite your family and friends to vote! WINNERS ANNOUNCED AUGUST 1st 1st, 2nd AND 3rd-5th PRIZES: 1st prize $100 Distinctly Montana gift card • 2nd prize $50 gift card • 3rd-5th prizes $25 gift card Your original recipe and photo published in the Fall issue of Distinctly Montana 12 month paid subscription to Distinctly Montana Digital RECIPES JUDGED ON: • Scrumptiousness • Uniqueness • Ease of preparation • Use of natural ingredients • Number of votes for your recipe BARLEY TIMBALE SERVES 6 Cook 2 cups barley in 4 to 5 cups chicken stock on medium heat until cooked but firm to the bite, about 40 minutes. Drain barley and set aside. Heat 1 Tbsp. olive oil over medium high heat and add 1 Tbsp. minced garlic, sauté until soft. Add 4 asparagus spears cut in 1" pieces, and ¼ cup each diced carrot, mushrooms, green bean zucchini, and red pepper. Sauté until vegetables are tender. Return barley to pan, add 2 Tbsp. white wine, stir well. Add 1 Tbsp. softened unsalted butter, salt and pepper to taste. Spoon barley mix into an individual oiled timbale, mold to shape, and then unmold onto a plate. Surround with lamb tagine, garnish with chopped fresh parsley. Repeat for remaining servings.

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