Tasty Bites , Easter Recipes, 2002
Mar 29, 2002 13:51 PST
<><><>Tasty Bites<><> <> From the Kitchen Project<><><>
March 29, 2002
Vol 4 # 4
Stephen Block, editor, The Kitchen Project
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<><><>Tasty Bites<><>IN THIS ISSUE<><><>
SUSAN’S EASTER RECIPES
by Susan Doyle
Corn Bread And Lime Juice Salad
Roast Leg Of Lamb With Garlic And Anchovies
Creamed Peas And Pearl Onions
Mother’s Glazed Fruit Pie
HAM BAKED IN HAY
by Chef Trevor Hamilton
RECIPE FOR LEFTOVER HAM AND EASTER EGGS
Chicken Pasta Carbonara
Try a fun project. Make your own Bailey’s Irish Cream
Get some Fresh Madagascar vanilla beans for it here.
<><><>Tasty Bites<><><>SUSANS EASTER RECIPES<><><>
By Susan Doyle What's it all about! Tips for the home and Kitchen
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2 pounds medium shrimp (about 64) shelled (leaving tails intact), and
deveined, if desired
2 teaspoons salt
1 package Crab-Shrimp Boil
3/4 cup red-wine vinegar
1 cup extra-virgin olive oil
1 tablespoon pickling spices
1-1/2 cups thinly sliced red onion
5 bay leaves
3 fresh thyme sprigs
3 lemons, sliced thin
In a large saucepan of boiling water cook shrimp with salt and crab-boil
spices until turns pink and warmed through, 1 to 2 minutes. Drain shrimp
and transfer to a large bowl.
In a small bowl, whisk together vinegar, oil, pickling spices and salt
and pepper to taste and add to shrimp. Add remaining ingredients and
combine mixture well. Chill shrimp, covered, overnight.
Serve pickled shrimp slightly chilled.
NOTE: Recipe can be doubled for more guests
ROASTED POTATO SALAD WITH GORGONZOLA
1-1/2 pounds small new potatoes
¼ Tsp. salt
1/8 Tsp. Pepper
½ C. Sliced Green Onions, tops too
¼ C. Chopped Fresh Parsley
¼ C. Cottage Cheese
¼ C. Plain Yogurt
2 Ounces crumbled Gorgonzola Cheese
1 Clove Garlic, crushed
½ Tsp. dried whole Thyme
¼ Tsp. Salt
¼ Tsp. Fresh Ground Pepper
Wash potatoes and cut into quarters. Place in 13X9X2 inch baking dish
coated with olive oil. Spray potatoes lightly with olive oil. Sprinkle
with salt and half the pepper. Bake at 400° for 30 minutes. Transfer
potatoes to a bowl add onions and parsley. In food processor with knife
blade process cottage cheese and yogurt until smooth, only a few
seconds. Stir in Gorgonzola and remaining ingredients. Pour over salad
and toss lightly.
CORN BREAD AND LIME JUICE SALAD
3 cups coarsely crumbled dried corn bread
1/2 diced red bell pepper
1/2 diced green bell pepper
1/2 chopped red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped cilantro
2 chopped green onions
2 minced garlic cloves
1 (4-ounce) can diced green chilies, drained
1 tablespoon cumin seeds
Salt and cracked black pepper to taste
3 tablespoons olive oil
1 tablespoon white vinegar
6 tablespoons fresh lime juice (about 3 limes)
Combine the corn bread, bell peppers, red onion, parsley, cilantro,
green onions, garlic and green chilies in a large bowl, tossing lightly.
Season with the cumin seeds, salt and black pepper.
In a small bowl, whisk the olive oil, vinegar and lime juice until well
blended. Pour over the corn bread mixture and toss gently to coat.
Makes 4 servings.
Potatoes sufficient to serve the number of guests expected. One potato
Peel potatoes and cut into quarters. Roast in drippings along with Leg
ROAST LEG OF LAMB WITH GARLIC AND ANCHOVIES
This is my favorite way to cook Leg of Lamb, if you don’t like THEM, you
can make it without Anchovies, but I recommend you try it.
Preheat oven to 450°
5-pound Leg of Lamb or larger if you need it – fell removed (skin often
found on lamb, leave thin coating of fat underneath)
8 Garlic Cloves
2 ounce can Flat Anchovy fillets
1 Tsp. Salt
1 Tsp. Pepper
1 T. Dijon Mustard
1 Bunch of Fresh Mint, 2-3 unpeeled carrots and several celery stalks
3 Tablespoons flour
Mint Jelly, optional
Chicken stock, water or milk combined with pan juices to make 2 Cups.
Pat dry leg and rub lemon, then mustard over entire surface of roast.
Mix salt and pepper together and pat into mustard/lemon coating. With a
sharp knife cut garlic cloves into slivers, thick enough to push into
slits in roast. Drain anchovies and pat dry. Cut anchovy fillets into
two pieces each. With a very sharp knife, put 1 inch deep slits about 2
inches apart evenly over surface of roast.
Insert garlic sliver in first slit alternating garlic and anchovies
until all slits are filled. If there is leftover garlic and/or
anchovies, place in small jar and cover with olive oil for future use.
Store in refrigerator for up to two months.
Place cleaned fresh mint, carrots and celery on rack, topped with meat
in a roasting pan and place in oven.
Immediately after putting meat in 450° oven lower temperature to 350°.
Roast 30 minutes to the pound for well done or until internal
temperature is 175° to 180°. For slightly rare internal temperature
should be 160° to 170°. Do not cover or baste.
Remove meat from pan and place it in warm oven while preparing gravy.
Save roasted mint and vegetables to be pureed later. Remove as much fat
as possible from surface of drippings saving 3 tablespoons to return to
roasting pan to absorb the flour. Pour off remaining juices and set
aside to add later.
Return 3 tablespoons fat to roasting pan and warm over medium heat. Add
3 T. flour a little at a time, stirring with a whisk until the flour is,
lump free, thickened and well combined to a paste like consistency.
Puree roasted mint and vegetables, add to warm liquid. Slowly add
remaining juices and warmed chicken stock, milk or water to make 2 cups,
stirring constantly until gravy is thickened and flour is cooked.
Add salt and pepper to taste. Remove from pan and serve in gravy boat.
CREAMED PEAS AND PEARL ONIONS
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
2 16-ounce packages frozen petite peas, thawed, drained
2 10-ounce package frozen petite whole onions, thawed, drained
Melt butter in heavy large saucepan over low heat. Add flour; whisk
until mixture bubbles and thickens (do not brown), about 3 minutes.
Gradually whisk in milk. Bring to simmer, whisking often (sauce will be
thick). Simmer until very thick, stirring often, about 10 minutes.
Mix in cream and nutmeg. Season with salt and pepper. Mix peas and
onions into sauce. Cook over medium-low heat until vegetables are heated
through, stirring often, about 8 minutes.
Note: Sauce can be made in advance and kept covered in Refrigerator
overnight and reheated, stirring frequently just before adding onions
MOTHER’S GLAZED FRUIT PIE
¼ Cup Butter or Margarine, softened
¼ Cup Sugar
1 Egg Yolk
Stir Butter to soften, mix in sugar and egg yolk. With a pastry blender
or two knives, mix in flour until crumbs form. Press firmly into 9 inch
pie tin and bake at 400 degrees until edge is browned. Cool
6 Cups, cut to bite sized pieces, assorted fresh fruit, drained
(Bananas, grapes, apple, orange, berries in season, cherries etc.)
½ cup sugar
3 T. Corn Starch
1-1/2 Cups Orange Juice
¼ Cup Lemon Juice
1 Tsp. Grated lemon rind
Whipped Cream topping, optional
In a saucepan, mix sugar and corn starch. Gradually stir in orange
juice until smooth. Stirring constantly, bring to a boil over medium
heat and boil one minute. Remove from heat and stir in lemon juice and
rind. Cool completely. Fold in fruit and turn into crust. Chill at
least 4 hours in refrigerator. Serve plain or with Whipped Cream
<>Tasty Bites<><><><>GERMAN GOODIES<><><><><><><>
Recipes from a German Grandma
Learn to make Soft baked Pretzels
Our German Cookbook is a nice gift , with recipes and anecdotes of a
German American Grandmother.
<><><>Tasty Bites<><><>HAM BAKED IN HAY <><><>
1 black forest ham or nice large ham for baking
2 to 4 oz. ounce Hay (timothy hay preferably) Get it from a Pet store.
Beer 4 bottles of a dark good flavored ale
Put hay in pan and 1 bottle beer
Pour the other 3 over the ham
Cover with plastic wrap and then Aluminum foil
Cover and let stand overnight
Bring to room temp.
Preheat oven to 350
Cook for 6 min. a pound
A quill or stick of cinnamon
Strain the beer from the hay
Add yellow Mustard a few drops.
And a few drops of rose water. (optional)
Fine diced onion
Sweat the onions with a few drops of oil, add beer , mustard and rose
water . Bring to a boil
Note. If you don’t like the people that you are serving you use old hay
from the barn
Ummm! Fresh Vermont maple syrup over Vanilla bean ice cream....
Dave tells you all about the wonders of the real stuff from Maple
Also, this is one of the best food ezines on the web, and it’s FREE!
<><><>Tasty Bites<><><> Cooking Something from Nothing<><><>
Creating Magical Meals from Your Leftovers
Executive Chef Michael S. Baum,C.S.C.
Here’s a great idea for leftover ham and Easter eggs:
You will need:
1 cup ,(small carton) whipping Cream. (for less calories use milk)
1-2 tablespoons of butter
1 cup diced ham
3 cups cooked fettuccini.
Parmesan cheese to taste.
wedges or slices of boiled egg
In a medium size sauté pan add the heavy cream and bring to a low boil
over medium heat. Add butter and mix well. Add Parmesan cheese and
reduce until thickened.
Add ham and fettuccini and heat.
Top with wedges or slices of boiled egg.
A couple of notes: The traditional Pasta Carbonara uses cooked bacon,
but the ham is a great variety and helps to utilize the leftovers.
The butter and Parmesan cheese are what thickens the sauce.
<><><>Tasty Bites<><><>EASTER LINKS <><><>
Fun Links to Easter Pages.
Try Jerry’s Easter egg hunt at this site. If you absolutely can’t find
the golden egg and absolutely have to know how to solve these little
puzzles there are ways to cheat. E mail me and I will show you.
Tips for boiling , peeling , decorating and serving hard boiled eggs;
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