My foodie group of friends regularly hosts parties, dinners, and gatherings revolving around good food and great company. We met each other when our kids were little and played together. Now most of us are empty nesters but still enjoy getting together often. For each party we have a different culinary theme, such as Italian, French, Mexican, Greek, and Chinese food. This month, it was Moroccan food and we did it differently than before. Instead of selecting our own favorite dish to cook and share, we drew for Moroccan recipes and cooked whatever each of us drew. I drew a recipe for a spicy rabbit dish.
I have neither cooked nor eaten rabbit before, although I heard that in some regions, especially Europe, rabbit is a common meat to consume. The stores that typically sell rabbit meat are far away from where I live. But luckily enough, the party is right before Easter Sunday and I could get rabbit meat from a store close to home. The store only sells rabbit meat during Easter holiday because some people just cook rabbits for the holiday. Rabbit tastes like a veal. It is a white meat that is more flavorful, leaner, and tender than chicken.
Continue reading “Do You Consider Food Energy Effects When You Select Food?”
