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What's for Dinner? #137 - Easter Edition [old]

I just realized that the previous thread is well over 325, so I thought I'd start a new one here (hopefully people will see the post directing them here).

I'll repeat what I posted over <<<----- there in response to Harters' Easter post to start this one off:
~~~~~

I must be British then, as I'm having lamb as well, Harters. I am just a bit British, however; I'm more Irish than Brit. So I do hope you'll forgive me my heritage. :-)

I've got a half semi-boneless leg of lamb (never did understand the "semi-boneless" phrasing!), that is going to marinate most of the day in olive oil, lemon juice, minced garlic, minced rosemary, and salt and pepper and then go into the oven for roasting to medium-rare. I *might* glaze it with pomegranate molasses towards the end; but then again, I might not. Especially since I'll be making a pan gravy to drizzle on top.

Sides will be a blend of mashed parsnips (I got two from my co-worker's CSA this week) and mashed Yukon Gold potatoes (also from her CSA). I'll whomp those up with my potato masher, blend in some butter, milk, sour cream and chives. Also will have roasted asparagus drizzled with a tiny bit of balsamic and sprinkled with chopped pistachios.

If I get ambitious, I'll be making ANZAC biscuits today, but I've got lots to do around the house, and since nothing got done yesterday, I'm going to try and focus on the "other" stuff vs. baking. We'll see if I manage to get to either. :-)

A very happy Easter to those who celebrate.
~~~~~~~~~~

And if you don't celebrate Easter (I don't - I just love lamb tho!) - what's on your table today?

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  1. Reposting from the 136 thread

    Short calm before Easter dinner. Picked up donuts before church. Early service for Easter was at least not too crowded. My grandmother made the lemon meringue pies yesterday but I convinced her to hold off on the meringue so I just topped them today. She had a really difficult time making the pies but I'm torn between not asking her to bring anything (really no need) and still getting some of my grandmother's food while she's still around.

    Easter 2012:
    Glazed spiral ham
    mom's mustard sauce (mom)
    Hawaiian rolls
    deviled eggs (cousin)
    Marinated vegetable salad (sister)
    creamed new potatoes and peas
    cheese grits (aunt)
    lemon meringue pie (grandmother)

    Us girls are preparing the creamed peas and new potatoes now as the ham cooks. In a mere hour we can start chowing down :) Happy Easter!

    1 Reply
    1. re: bblonde

      I'm sure your grandmother enjoys still being part of the family cooking, bblonde, as difficult as it might be for her. Enjoy your wonderful repast.

    2. Tonight I'm replicating a meal we dined on at The Stinking Rose in San Francisco. We're having Silence of the Lamb Shanks with Fava Beans and a Chianti glaze. Garlic Mashed Potatoes and Creamed Spinach alongside.

      Yesterday we had a lot of fun shopping at the St Lawrence Market in Toronto. I was delighted to find ramps (much earlier than usual). The ramps inspired WFD last night and we had a super-simple but incredibly delicious Fettuccine with Asparagus and Ramps. A recipe I found in Barbara Kafka's Vegetable Love cookbook. I was also fortunate to find Sicilian blood oranges at the market which quickly found their way into the juicer to be used in cocktails inspired by a post from CH ttoommyy in another thread.

       
       
       
      6 Replies
      1. re: Breadcrumbs

        Love the sound of your menu for tonight, but I'd be fearful to be your guest!

        1. re: Breadcrumbs

          Awesome looking pasta! Ramps is all over Germany in the spring, and it is thrown in every single dish (a bit over the top, imo), but I could groove to those fettuccine :-)

            1. re: ChristinaMason

              Yep. Germans are obsessed with both bärlauch and arugula. It's on *everything*.

              1. re: linguafood

                I've been pretty obsessed with ramps this week, too. :)

          1. re: Breadcrumbs

            Looks and sounds delicious Bc! I hope to see some ramps here in the next few weeks after our nights warm a bit more.

            Like the scary lamb shank meal for today too, though a chill did run up my spine as well......:)

          2. don't usually do anything to mark this day, but i think my dad will want it. i've got a tiny half ham that's been sitting in french's mustard and brown sugar all night and 3 teensy lamb chops marinating in olive oil, lemon juice, tons of minced garlic, oregano and rosemary, and a splash of balsamic. and two bunches of fat asparagus. i think i'll make a potato salad and we'll call that Easter.

            5 Replies
            1. re: mariacarmen

              Sounds like a fine meal all around, mc. :-)

              1. re: mariacarmen

                Your dinner sounds just right for spring.
                You are always so good to your dad. He must appreciate you now more than ever.

                1. re: mariacarmen

                  Sounds like just the ticket, mc, both delicious and a nod to the traditional, should be comforting for your oldster. As I recall, your man does not "do" holidays but hopefully he will join you anyway.

                  ETA: or was that oadl's guy?

                  1. re: GretchenS

                    ahaha, GS, you got it right. and no he didn't and it was totally fine. all i needed was to worry about him too. he's working on my dad and sister's house for us, so he's over there plenty.

                    Thanks LW & LN. My sister and i loved the ham, and the lamb came out really good, after deglazing the pan with a little red wine and some butter. But then we put the chops back in a couple times because they were underdone and D'OH - a TAD overdone. still pink, but not that silky red i prefer. still, the sauce was amazing. i also sauteed leeks in unsalted butter and sea salt - oh my those were the best. even tho we forgot to serve them WITH the meal, they were delish. i steamed the asparagus and sprinkled them with olive oil, salt, lemon zest and grated parm. potato salad was a mix of olive oil, a little kewpie mayo, a dollop of French's , a splach of red wine vinegar, minced shallots, s&p, and green peas. for my sister and mine, we added capers. i snuck in a glass of Ravenswood cab for me.

                    needless to say my dad didn't like the ham and found the lamb too tough (grrrr, that's because we had to overcook it for you!) ... that's ok, he ate everything. Leftovers came home for the BF, since there are many things my dad won't be able to eat when treatment starts. Another chapter in cooking.

                    hope you all had lovely days!

                  2. re: mariacarmen

                    My favourite marinade for lamb mc, no doubt a delicious meal!

                  3. Prosecco to start off the mid-day meal. Prosciuotto and cheese sourced from Roscioli were the nibbles. In the morning, Deb and I attended Easter mass at the Vatican. U.S. Senator Joseph Lieberman's (I,CT) staff arranged for tickets.

                    The main meal began with fresh pasta with guanciale and asparagus and was followed with roast chicken and asparagus spears. House red to wash it all down. I had Joe Turner, Ella, others on my iPhone so the tunes fit the meal. Dolce was a superb jam tart from Al Fornaio.

                    All ingredients were sourced within a few blocks from our little apartment in Rome.

                    12 Replies
                    1. re: steve h.

                      Oh. MY.

                      You win the Internetz today, Steve.

                      1. re: steve h.

                        Happy Easter in Rome Steve H! I am SURE we are all with you in spirit, and wish in person!

                        1. re: gingershelley

                          It was a super day. We capped it with a late night stroll to our favorite gelato place.

                        2. re: steve h.

                          Wow, what a day! And a lovely sounding meal. Ah, food shopping in Rome...

                          1. re: L.Nightshade

                            We always carry a mesh bag and shop every day. The market at the Campo de' Fiori is just a few blocks away.

                          2. re: steve h.

                            Sounds like a perfect Roman Easter!

                            1. re: GretchenS

                              Thanks. This trip was pretty special.

                            2. re: steve h.

                              wow, i cannot imagine the scene Easter at the Vatican must have been!

                              hah- ever since our time in Italy all desserts of any stripe are known as "dolce" to the BF. Could be a Mexican sweet bread or a donut, it's all, "where's my dolce?"

                              Linda's right, you win, hands down!

                              glad you're enjoying your time....

                              1. re: mariacarmen

                                News agencies reported well over 100,000 people in attendance. Our tickets gave us seats up front as opposed to standing cheek-to-jowl in the square. All-in-all, crowd control was exemplary (Easter!).
                                Following mass, the pope went up to the balcony to give his blessing to the city and to the world. He gave his blessing in over 60 different languages. People went crazy applauding, waving banners and flags when they heard their native language. It was a real hoot.

                              2. re: steve h.

                                Reminds me of the Easter in Florence in 2003...what a beatuiful day!!!! At lunch we ate at a vinyard somewhere near a town called Prato.. My friend was part owner of the property....what a day! and the food was local and spectacular.... food ...that I can taste it right now!!!!!

                                1. re: steve h.

                                  Perfection steve. No doubt a day you'll never forget.

                                2. You and Deb really DID Easter, steve.
                                  That pasta sounds about perfect to me.

                                  1 Reply
                                  1. re: nomadchowwoman

                                    Thanks. It really was a tasty dish. A little olive oil, some freshly ground pepper and a little freshly-grated cheese kicked this simple plate up to the big leagues.

                                    The dishwasher (yes, all mod cons) is thrumming and Deb is snoozing on the living room coach. She did the heavy lifting today. There is gelato in her future.