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Easter Menu

Wolverine's picture

Easter Menu (post #59475)

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keeping it simple this year, I think. Partly because I go on vakay the next day!

marinated, grilled lamb chops served with asparagus roasted with lemon chili oil, and potato/spinach/******ake gratin.

starters of course for the brunch time, still finalizing those.

What do you guys think about dessert? What's eveyone else making??

Gretchen_'s picture

(post #59475, reply #1 of 74)

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Recipe please for the gratin? Sounds just right for my vegetarian DIL.

TEC's picture

(post #59475, reply #2 of 74)

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Easter day would not be complete without a purple egg(pickled).

Wolverine's picture

(post #59475, reply #3 of 74)

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will post tomorrow nite, okay? It is from Ming's book - Blue Ginger. Getting house hunting list together right now, then I must cook dinner!

samchang_'s picture

(post #59475, reply #4 of 74)

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We'll probably do lamb, but this time I want something different. Maybe lamb chops, braised, then deep-fried. . . . I don't know quite yet. I don't even know how many people are going to show up!

MadMom_'s picture

(post #59475, reply #5 of 74)

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Mean might disagree with you about that purple egg.

Pi's picture

(post #59475, reply #6 of 74)

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Butterflied leg of lamb grilled........Asparagus, fresh horseradish(grated) mixed with fresh cooked beets(a family tradition)........Haven't decided on the potato dish yet........

Have any of noticed that Passover(this weekend) dishes are very similar to Easter dishes.........excluding the pork, of course........

mangia!'s picture

(post #59475, reply #7 of 74)

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Wolvie, with your menu, something with strawberries sounds nice. A strawberry tart? Strawberry shortcake? A spongecake filled and topped with strawberries and covered with chantilly cream?

Wolverine's picture

(post #59475, reply #8 of 74)

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my favorite way to have strawberries is to serve them with devonshire cream and turbinado(sp??) brown sugar. Dip into cream, then a bit of sugar. Absolute heaven!

Good idea on the strawberries, mangia, thanks!

chiqui_new_orleans's picture

(post #59475, reply #9 of 74)

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Have no idea about Easter dinner...it is this Sunday, RIGHT?????UUUGGHH!!!!! Too soon.....I'm still having fond flavor memories of the Aspaaragus Mushroom Risotto from last year....also the spinach stuffed rolled breast of veal was easy and truly delicious...I might just do a repeat....might add some simple roasted veggies including some yams.

Dessert???? Nobody here eats them but me.....maybe just one of my homemade apple struddel pies. This is really an easy meal that can be done ahead....tossed in the oven when I leave for church...and almost ready to eat when I get home. Have lots of fond "heart" memories of Aunt Tia, too. It was our last family holiday together. I sure do miss her.

TEC's picture

(post #59475, reply #10 of 74)

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I feel very sure that MC would not care for purple eggs neither does my family. I prepare them as a tribute to some old family friends whom I adored as a young child. Everytime we would visit, there would be a bowl of beautiful, purple eggs just for me.

Anyway for the rest of the family, I'll be preparing leg of lamb, ham and Tourte Milanese sans meat. I am sure we'll also have some asparagus, but the rest is a mystery.

Marie-Louise_'s picture

(post #59475, reply #11 of 74)

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Easter is not my holiday, but I did have Mushroom-Asparagus Risotto for Passover Saturday night. It was perfect. We were up the coast, so we didn't have a whole Seder. DH made the risotto-he likes to cook for me sometimes. I'm not allowed to help, hover, or offer advice unless asked. I love it! We made Matzo Ball soup yesterday and devoured the rest of the box of matzoh. I do always get a craving for ham around this time of year; that was our childhood Easter meal. Since the old joke about eternity being defined as two people and a ham seem all too true, and hams don't taste very good anymore anyway, I usually just make that Julia Child dish of scalloped potatoes w/ chunks of ham in it-and that takes care of my ham craving for another year. And I like to dye some eggs and put them out (I don't eat them after they've been sitting around) because it reminds me of my mom. I usually pass on the candy completely, although, as kids we used to make ourselves absolutely sick for days on all that Easter candy-it was worse than Halloween!

Gretchen_'s picture

(post #59475, reply #12 of 74)

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ML, make a ham divan sometime--use ham instead of chicken--if you need a different fix!
The displays of Easter candy in Paris were absolutely breathtaking. It made our Easter offerings here look totally pathetic.

AP_on_KP's picture

(post #59475, reply #13 of 74)

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At this very moment, a rhubarb gallette with creme fraiche ice cream (homemade) seems appropriate.

Last year we had rabbit......., but this year we'd better not, if our grandsons are here. It was good though, sauteed after a light dredge of seasoned flour, and oven roasted with leeks, fennel, a small amount of tomatoes, and rosemary. Delicious with it are those wonderful white Japanese sweet potatoes, Satsumas, simply halved, sprinkled with salt and fennel seeds, and roasted cut side down in olive oil in a black iron skillet until crusty brown on bottom.

This year, we too will probably have lamb cooked in the fireplace on our Tuscan grill or outdoors on the Webber. And I think I'll be sure to include some of my Meyer lemons halved, dipped on olive oil and grilled slowly until lightly caramelized. Maybe some halved pre-steamed artichokes cooked like the lemons.

P.S. Marie-Louise, I love the East Bay! Berkeley is a wonderful balance for St. Helena, and the markets!!
Berkeley Bowl is a must about every week or so, and we adore the Cheeseboard. Now Tokyo Fish has joined the list (along with Monterey Fish and a long list of other favorites). So, I think you are lucky too.

Wolverine's picture

(post #59475, reply #14 of 74)

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Here you go, Gretchen:

Potato, Spinach, and ******ake Gratin - Ming Tsai

Serves 4

1 tbsp canola oil
2 cups ******ake caps, cut into 1/4 inch slices
Salt & freshly ground BP
8 large russet potatoes, peeled, cut lengthwise into 1/8" slices, and held in a bowl of water
2 tbsp finely chopped garlic
1 tsp freshly grated nutmeg
1# spinach, well washed and tough stems removed
1 quart heavy cream

Preheat oven to 325. heat a medium skillet over medium heat, add the oil, and swirl to coat the bottom of the pan. When the oil shimmers, add the ******akes and saute, stirring occasionally, until soft, about 6 minutes. Season with S&P to taste, set aside and allow to cool.

Drain the potatoes. In a large bowl, combine the potatoes, garlic, nutmeg, spinach, cream, and the reserved ******akes. Season to taste with S&P. Transfer to a 6 x10 x 2" baking dish; the cream should cover the potatoes. If it doesn't add more.

Place dish on cookie sheet to catch any spills, transfer to oven, and bake for 30 minutes. With a spatula, turn the potatoes so the browned slices are on the bottom and bake until the cream has thickened and the potatoes are soft, about 1 1/2 hours more. Do not stir during this time.

Serve and enjoy!

Ming's tip: The gratin requires ample time to bake. Don't rush it by increasing the heat, which will cause the cream to break.

Gretchen_'s picture

(post #59475, reply #15 of 74)

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Thank you! It looks perfect. I am having salmon so it will be great with that.

Adele_'s picture

(post #59475, reply #16 of 74)

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i We made Matzo Ball soup..

M-L- I had Matzo Ball soup one time, it was out of a box by Man???????, I know the name, no idea of how to spell it though. Anyway, this was so SALTY that I could not eat it. Do you have a fav recipe for it?

Marie-Louise_'s picture

(post #59475, reply #17 of 74)

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This is probably the first time I've ever corrected someone's spelling on this board, but...ummm... Shiitake has 2 "i's" in it-for obvious reasons. Samchang-am I right-I think it is pronounced she-TAK-e. But thanks for posting-this looks fabulous. I've been making scalloped potatoes a lot this winter. I use 1% milk and sprinkle a little flour (and onions) between the layers. It's not quite as good as heavy cream, but you can scarf up more of them without guilt. I've been layering the potatoes w/ sliced celery root, too-that's really good. I'll have to try this one soon!

Marie-Louise_'s picture

(post #59475, reply #18 of 74)

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i Do you have a fav recipe for it?
But of course! This one is actually from the Manischewitz Matzo Meal box. Yours was probably too salty because of the chicken broth that came with it for the stock. I, of course, use my own barely salted homemade stock for this. The technique is the key. Just like biscuits and lots of other things, don't stir the dough too much or they will get leaden.

MATZO BALLS: (makes 8 balls)
2 eggs
2 tbsp. stock or water (I use stock)
2 tbsp. melted chicken fat or oil (I use canola oil; traditionally, melted chicken fat would be used)
1 tsp. kosher salt
1/2 cup matzo meal (you can buy it already ground or make your own in the FP)

Blend melted fat/oil & eggs together. Mix matzo meal & salt together. Add matzo mixture to egg mixture & blend well. Add stock or water. Cover bowl & refrigerate for 15–20 minutes (for a double recipe, chill 35–40 minutes). Bring a large pot of water to boil, then lightly salt it.
Form mixture into 1 inch balls & drop into just simmering water. (Again, don't overwork; I actually just drop spoonfuls of the dough into the water) When all the balls have floated to the surface (stir if necessary), cover & cook for 40 minutes. Transfer balls to soup & simmer 5 minutes.

Traditionally, these are served in chicken broth-just the balls & broth, no vegetables. While the balls are cooking, I cook onions, shallots, carrots, celery, and maybe some mushrooms or parsnips, into my broth. I saute the veggies in a little butter, then add the stock and simmer until the vegetables are tender. I also garnish the finished soup w/ green onions. It makes for a lot more interesting, flavorful soup-but a lot of Jews would roll their eyes and mutter at mere thought of it, LOL.

Marie-Louise_'s picture

(post #59475, reply #19 of 74)

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i I love the East Bay!
Try the Market Hall (it's at College Ave. and the street that is next to BART). They have the nicest butcher and fish shops. I guess it helps that they know me, but they always cut me fresh pieces of fish from the back, or bone cuts of meats for me at no charge, etc. They are nice in all the stores there. Berkeley Bowl has great stuff but the lines drive me nuts. I once waited 45 minutes in line in the middle of a weekday. Of couse, it didn't help my stress level any that I had sneaked away from work to do a little shopping before calling in to a national conference call, but that's still an awful long time to wait to pay for your food!

samchang_'s picture

(post #59475, reply #20 of 74)

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OK, so much for the lamb idea. We seem to be hosting a dinner where 4 of the 9 people do not like lamb. Grrr. Now what? Maybe a good spring veggie soup--asparagus and peas and baby artichokes are finding their way into the farmer's market here. We saw rhubarb as well, and with the strawberries, which are getting better and better every week, we'll make a strawberry-rhubarb crisp. But other than that, I have no idea anymore.

samchang_'s picture

(post #59475, reply #21 of 74)

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You're right. Although transliterating from characters into a letter based system provides a lot of flexibility, it is spelled with two 'i's. The "shii" refers to the tree on which it grows, which is a type of oak. I've heard both "she-TAK-e" and "Shi-i-TAK-e."

Full-fledged's picture

(post #59475, reply #22 of 74)

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Easter for me used to be a huge crab boil.......le sigh. My mom would sometimes boil a fresh ham in crab boil, chill then slice. It was pretty good.

Gosh I miss crabs,

Fledge

p.s. Moses likes de chinese crawfish......dats my boy!

Cooking_Monster's picture

(post #59475, reply #23 of 74)

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I'm not exactly sure yet, but it will contain 4 of the following 5 ingredients...

leg of lamb
rosemary
potatoes
dried wild mushrooms
gruyere

Gretchen_'s picture

(post #59475, reply #24 of 74)

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All that said if you do a google search it is overwhelmingly in the "******ake" camp. Looks like a perfect word for the Times crossword puzzle and all the swearing that will accompany the solution!

Wolverine's picture

(post #59475, reply #25 of 74)

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well, sh*t. I have to pay attention to my typing! ;-)

Marie-Louise_'s picture

(post #59475, reply #26 of 74)

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GOOD ANSWER! As long as we're discussing your typing-is this recipe really meant to serve 4? I'm as big a chow hound as anyone on this board, but even I would find it hard to eat 2 large russet potatoes & a cup of cream-even if that was all I was eating for dinner (and no one was watching).

Marie-Louise_'s picture

(post #59475, reply #27 of 74)

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Roast chicken? Turkey? I made Matambre out of the Bruce Aidell's cookbook a while back. It's a butterflied, then stuffed and rolled flank steak. You grill it, then finish in the oven, then cut into slices and serve w/ a sauce. You are so creative-you could put a great twist on the stuffing. Chiff says she's done the same thing w/ a turkey fillet (and a boneless leg of lamb)

chiqui_new_orleans's picture

(post #59475, reply #28 of 74)

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OK, ya'll. Two componants of my Easter DInner are finished. Princess's famous cream of wild mushroom soup and the artichokes stuffed with baby veal......OOOOOOOOOOOOOOOHHHHHHHHHHHHHHHH!!!! My house smells sooo good. (SOrry for the caps and run-on words...and yes, Sugah, I AM jumping up and down!LOL I sat here earlier today and posted the soup recipe....but just before I coud hit the "Post My Message key...this darned computer did something illegal and shut down...:0(

kai_'s picture

(post #59475, reply #29 of 74)

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i just before I coud hit the "Post My Message key...this darned computer did something illegal and shut down...:0(

Here's a tip so you'll never have to retype much. Type it in Word (or whatever) and save frequently, then, cut/paste into the reply box here.

chiqui_new_orleans's picture

(post #59475, reply #30 of 74)

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Thanx