1 dozen hard cooked eggs, split and yolks put into a bowl
1 TBS dijon mustard
1/4 cup olives (I use pimento stuffed greens, but you can use what you like as long as there are no pits)
1/4 cup capers
4 anchovy fillets
2 TBS vinegar ( I like sherry vinegar for this)
4 TBS olive oil
Mash egg yolks with mustard
chop olives, capers and anchovies together (blender or food processor)using oil and vinegar to hold them in suspension
stir this into egg yolks and use to stuff the egg whites.
Food: April 2003 Archives
Garlic crusted rack of lamb
for the rub - peel all the cloves in one head of garlic (that is NOT a typo!)
Puree cloves with 1 TBS olive oil, 1 ounce wine (your choice - generally whatever I have hanging around the fridge), 1 tsp salt, a couple of springs rosemary and a few sprigs fresh mint
rub this paste over the rack of lamb. Tuck into a ziplock bag and seal with as much air removed as you can. Let sit in fridge for at least 1 hour and up to 3 days.
To cook - preheat oven to 450. Remove lamb from bag, leaving as much puree stuck to the surface as you can. Put in roasting pan using the ribs to act as a cooking rack. Roast at 450 for 15 minutes, then check meat for doneness with a thermometer. reduce oven temp to 350 and keep checking every 5 minutes until done to taste. In the right season this can also be cooked on an outdoor grill, by those with better grilling luck than I!
My Easter dinner menu
A small standing rib roast of beef (per request from my daughter)
Garlic crusted rack of lamb (my choice!)
Steamed asparagus
Steamed broccoli
Carrot coins
Freshly mashed potatoes
Yorkshire pudding
Brown beef gravy
Dinner rolls made with stone ground cornmeal and whole wheat flour
Served with a bottle of Willamette Valley Vinyard's Oregon Blossom wine
Dessert will be lemon tartlets
not a bad meal for the three of us - and lots of leftovers to feed us during the week!
My daughter sent me the link to this marvelous article about a California child exiled to New England. Here are a few lines to whet your appetite.
I wandered to the supermarket down the street, a grocery store that nearly stretched across an entire city block. In many ways, it resembled those I had shopped at in Santa Barbara, Calif., and Los Angeles, except it was underground.
So imagine my surprise when I stepped off the escalator onto the cavernous floor and the only type of chiles I could find were jalapenos. When I asked for tortillas, I was directed to hard taco shells. Even the tomatoes looked a little gray.
I craved the simple Mexican food that my family made, or that could be found in any neighborhood restaurant in California.
The article also has a couple of easy recipes, too.
