My Easter Dinner

I endeavor to live a life where my faith is front and center, and Easter is a day where I especially take stride in expressing my deep gratitude for and celebration of my Christian heritage.  This year was no exception and that celebration flowed into the preparation of my special Easter dinner. 

Interestingly enough, the main course of my dinner was the same as the one I prepared last year.  I haven't decided whether this menu will become a standing tradition or not, so you'll have to check back in with me next year to see where I land.

Grilled Lamb Chops with Minted Pea Puree

My main course of grilled lamb chops, served with a minted pea puree, seemed to perfectly embrace the Easter tradition and Spring all-in-one.  The lamb shined with the accents of garlic, lemon and rosemary and the pea puree was bright, fresh and, to my chagrin, gone too soon.  They melded in perfect harmony for a simple, yet indulgent, bite.

Apple Turnovers

And then there was dessert.  Apple Turnovers made with flaky puff pastry and tart Granny Smith Apples.  With the help of store bought puff pastry, these gems came together in no time flat and succeeded as the perfect ending to my special meal.  How sweet!

To be clear, you don't need a special occasion to enjoy this menu.  All together or on their own, each dish is great and should be enjoyed as often as you like.  That's my plan, anyway.

Happy Spring and Happy Eating!

Grilled Lamb Chops with Lemon, Rosemary & Garlic 
Ingredients:
1.5 lbs. lamb chops
Olive Oil
Salt
Pepper
Fresh rosemary, chopped
4 garlic cloves, minced
Zest of 1 lemon

Drizzle olive oil on the lamb chops and season on both sides with salt and pepper.  Combine the rosemary, garlic and lemon zest into a mixture and, along with the lamb chops, add to a resealable bag. Rub the mixture into the chops and place in the refrigerator to marinate for 2-4 hours.

Remove chops from the refrigerator at least 20 minutes prior to grilling to allow meat to come to room temperature.  Preheat grill (or grill pan) and grill chops until medium-well or preferred level of doneness.  Remove chops from grill and allow to rest for at least 10 minutes prior to serving.   


Minted Pea Puree
Ingredients:
1 lb. frozen green peas
2 garlic cloves
Salt
Sour cream
Fresh mint

Bring a pot of cold water to a boil, then add salt, green peas, and garlic and cook until the peas are tender.  Drain the peas and put peas and garlic in a blender.  Add 3-4 tbsp. of sour cream, several sprigs of mint and blend until pureed.  Remove from blender and check for seasoning.  Season further, as desired, and return to the pot.  Cover to keep warm until serving.


Apple Turnovers
Adapted from Ina Garten
 
Ingredients:
1 sheet thawed puff pastry
3/4 lb. Granny Smith Apples 
Juice of 1 lemon
3 tbsp. dried cranberries
2 tbsp. sugar, plus more for sprinkling
3/4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg + tbsp. water (for egg wash)

Preheat oven to 400 degrees F.

Peel and slice apples and place in a bowl; toss with lemon juice to prevent browning.  Add in sugar, cranberries, flour, cinnamon and nutmeg and mix together to coat the apples.  Beat together egg and water in a separate bowl.

On a lightly floured board, roll out the puff pastry to approx. 12x12 in. and cut into 4 squares.   Fill the center of each square with 1/3 cup of apple mixture.  Brush the edges of the pastry with the beaten egg wash and fold one end over diagonally and seal the edges.  Brush the top of the pastries with egg wash and sprinkle with sugar.  Insert two small slits on top to allow steam to escape.

Bake for 20 minutes or until golden brown.  Serve and enjoy! 
   

 
  
 

Pastry Chef's Baking Tips

If you've ever asked questions like, "what constitutes a bad egg?" or "my recipe calls for cake flour, but I only have all-purpose, what to do?", then you're not alone.  In the world of baking, often equated to a science, there is no dearth of "do's and don'ts".  And because each "rule" is significant to the final outcome, you don't want to side-step or break any.  Like a typical science project, one false step could cost you dearly.

So, not to worry, your help has arrived.  These pastry chef tips, courtesy of Williams-Sonoma, will answer some of your most pressing baking questions and put you on the road to baking rockstardom!



Now....start your ovens and, of course, Happy Eating! 

Pastry Chef's Baking Tips

• If you are unable to find cake flour, you can substitute all-purpose flour.  It is heavier, however, so you need to adjust the amount.  Use 3/4 cup sifted all-purpose flour plus 2 tbsp. cornstarch for every 1 cup cake flour.
• To test if butter is at room temperature, lightly press on it with a clean fingertip.  If it leaves an imprint, the butter is ready to use.
• If you are unsure about the freshness of your eggs, put them in a bowl of cold water.  If the eggs sink to the bottom and lie on their sides, they are fresh.  If they float or stand on one end, the eggs are at their prime.
• To bring cold eggs up to room temperature quickly, put whole eggs in a bowl of lukewarm water (hot water might cook them) for 30 minutes.
• If tiny egg shell fragments fall into the bowl of egg whites or yolks, use an emptied shell to scoop up the fragments, which will readily cling to the shell.  This technique is more effective than using your fingers or a spoon or knife tip.
• Salt helps to bring out the flavors in sweet baked goods.
• Cream of tartar is used in angel food cakes primarily to stabilize the egg whites, but it also lowers the pH of the batter, resulting in a whiter crumb.
• A dark pan absorbs heat more readily than a light-colored one and can cause delicate cakes to overbrown.  If using a dark pan, watch the cake closely as it bakes.  You may need to reduce the oven temperature or shorten the baking time.
• Don't open the oven door during the first 15 minutes of baking any cake.  Changes in the air pressure or temperature can prevent the cake from rising properly.
• If the parchment paper used to line the pan sticks to the bottom of the cake, dip a pastry brush in warm water and lightly brush the paper.  The water should loosen it, making it easier to remove without damaging the cake.
• To protect the top of a cheesecake when covering it for chilling, invert a large plate over the top of the pan before wrapping in plastic wrap.   

Toast With This!: Arnold Palmer Special

If I had to claim one beverage as my drink, the Arnold Palmer would surely top the list.  A great mocktail that simply combines the beloved drinks of iced tea and lemonade to become one all its own, I can't think of anything not to love about it.  Cool. Refreshing.  Perfectly suited to accompany a casual day-time bite and hold its own at an evening meal.  So my thoughts went rather to how to make it a bit more special.  Nothing too over the top.  Nothing to take away from what made me love it in the first place.  But just a little extra love.  And thus, Arnold Palmer Special was born.  Basically as easy and simple as before, with a little added twist. 

Check out the recipe below to discover what puts the 'special' into this beloved drink.  And once you've tasted it, I'm sure you'll love this twist as much as I do.

Arnold Palmer Special

One Serving

4 oz. sweetened iced tea

4 oz. basil lemonade (aka 'the twist') - recipe follows

Ice cubes for serving

Basil leaves for garnish (optional)  

 

Combine the iced tea and lemonade, pour over ice, garnish with basil and enjoy!

Basil Lemonade
1 cup fresh squeezed lemon juice
2 1/2 cups cold water
1 bunch of basil
1 cup of sugar

Combine basil, sugar and 1/2 cup of water in a small saucepan and simmer until the sugar dissolves.  Once the sugar has dissolved, remove from the heat and cool, allowing the basil to steep in the syrup.  (Note: I like to allow the basil to steep for at least an hour, if time permits).  Strain syrup into a container and chill in the refrigerator.  Discard used basil.

Add the lemon juice, 2 cups of water and basil simple syrup to a pitcher and stir to combine.  Serve over ice and enjoy!

Linguine With Shrimp Scampi

I love when a recipe is a cinch to pull together, is equally great for entertaining or enjoying alone and, most importantly, tastes GOOD.  This recipe for Linguine with Shrimp Scampi fits the bill on every count.  I've whipped it up for a lunch course and also when the time has escaped me and I want to get something fast--and yummy--on the table for dinner. 

Made with ingredients that you typically have on hand, it's really at the top of the pack for "go to meals". Oh yeah, and did I mention how good it is?!

Happy Eating!


Linguine With Shrimp Scampi 
Note: Serves 6, but I've scaled it down to lesser servings when needed.

Ingredients: 
1 1/2 pounds linguine
6 tablespoons (1/4 stick) unsalted butter
5 tablespoons olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
2 teaspoons, plus more for seasoning pasta water
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup dry white wine (optional)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add a generous amount of salt and the linguine, and cook according to package directions.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic and saute for 1 minute.  Add the shrimp, 2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice,  wine, lemon slices and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and immediately add it to the shrimp and sauce.  Toss well, serve and enjoy!
Adapted from Ina Garten

Upcoming Events and Foodie Haps

If you live in or near the Atlanta area (or not), you'll want to know about a few upcoming events that will be taking place...just in time for Spring!

75th Atlanta Dogwood Festival--an Atlanta Tradition, featuring an artist market, exhibitions, entertainment, classic festival foods & more.  April 15-17, 2011.  More info. & details here. 

Metropolitan Cooking & Entertaining Show, featuring Food Network Stars Paula Deen, Giada De Laurentiis and The Neelys, along with talented local chefs, workshops & more! April 30-May 1, 2011.  More info. & ticket details here.


Farm, Fete, Feast--Around the Maypole, featuring some of Atlanta's most acclaimed chefs.  May 1, 2011.  More info. & ticket details here.

Atlanta Food & Wine Festival, celebrating the cuisine of the South!  May 19-22, 2011.  More info. & ticket details here.


Mark your calendars now & enjoy!

Foodie Vocabulary: Crostini vs. Bruschetta (Know the Difference?)

Photo Credit: Martha Stewart

In the world of food, there's no shortage of 'foodie jargon'--language that belongs squarely within the culinary spectrum.  But even still, there are times when some of these words get tossed around so loosely, that it can leave even the most devoted foodie with question marks.  One such example is my encounters with the use of the terms crostini and bruschetta.  Seeing them used in what appeared to be almost identical applications, I couldn't quite discern the real difference.  So, while I continued making the delightful bites, the question mark still remained.  Until recently, that is, when I decided to slow down and answer this question once and for all.

Crostini (translated "little toasts" in Italian) is made from thin slices of grilled or toasted bread with toppings.  They are served as appetizers and even as garnishes for soups.  They can be dressed simply with olive oil, salt and pepper and/or herbs or a variety of meats, cheeses, vegetables. 

Bruschetta, on the other hand, is made from thicker slices of bread that are grilled or heated over coals, first being rubbed with garlic cloves and often served charred.  Like crostini, its most basic preparation includes a simple dressing of olive oil and seasonings, but more traditionally it's served with toppings of tomato and basil, and/or a host of other toppings.

So you can see that they really are much more alike than they are different, but alas subtle differences do exist justifying their individuality.  And no matter how you slice it (literally), I love these great bites.

For the road.....

Crostini with Lemon and Oregano 
My favorite way to enjoy crostini is simply toasting or grilling some bread and seasoning with olive oil, salt and pepper.  When I want to "take it up a notch", with no additional fuss, I add a squirt of fresh lemon juice and a sprinkle of dried oregano.  So good!

Ingredients:
Baguette, or other thin bread slices
Olive oil
Salt
Pepper
Juice of a lemon
Dried oregano

Preheat the oven to 350 degrees F.

Slice baguette into thin slices.   Drizzle with olive oil and sprinkle with salt and pepper.  Bake in the preheated oven for 6-8 minutes until crispy and golden.  Remove from oven, spritz with lemon juice and sprinkle with dried oregano.  Serve warm and enjoy!  

P.S.  What toppings do you like to use?
   

Star Ingredient: Herbs

Periodically, I'll be dedicating my blog space to a new series entitled, "Star Ingredient".  In this series, I'll take a key, or star, ingredient and feature it in different ways.  And to kick off our new series, I'm starting with the star ingredient, herbs. 

Enough can't be said about herbs.  The way they impart life and flavor and freshness and beauty to  dishes literally takes food to another level.  They're the perfect finish for most savory courses and even shine brightly in desserts and drinks.  I can't imagine my kitchen--or my cooking--without them.  Simply put, I love herbs!  And I hope you'll have a greater appreciation for them, too, as you dive into the featured recipes for Herbed-Baked Eggs and Tuna Pitas with Herbs.

Happy Eating!

Herbed-Baked Eggs

Herbed-Baked Eggs
Serves 4
If you're looking to switch up your breakfast or brunch eggs course, this recipe is the ticket!  Easy, yet elegant, it packs superb flavor with a medley of herbs, garlic, cheese and more!

Ingredients:
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan cheese and set aside.  Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking in these) without breaking the yolks.  (Note: It's important to have all the eggs ready to go before you start cooking.)

Place four individual gratin dishes on a baking sheet.  Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.  Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.  Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked.  (Rotate the baking sheet once if they aren't cooking evenly.)  The eggs will continue to cook after you take them out of the oven.  Allow to set for 60 seconds and serve hot.
Recipe by Ina Garten

Tuna with Dill and Herbed Pita

 Tuna Pitas with Herbs
Serves 1
Dill wakes up this tuna recipe and takes it from ordinary to extraordinary, while the dried oregano does similar duty on the pita.

Ingredients:
One 5 oz. can of tuna
1 tablespoon, plus 2 teaspoons dijon mustard
1 1/2 teaspoons mayonnaise 
1/4 teaspoon salt, plus extra for sprinkling
1/4 teaspoon freshly ground black pepper, plus extra for sprinkling
1/4 teaspoon sugar
1 tablespoon cider vinegar
2 tablespoons minced fresh dill leaves
Dried oregano
Olive oil
Mixed greens

Preheat oven to 350 degrees F.

Combine together tuna, mustard, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper, sugar, vinegar and dill in a bowl.  Set aside.

Cut pita bread in half and season each half with a drizzle of olive oil and a sprinkle of salt, pepper and oregano.  Bake in preheated oven for 5-6 minutes.

Fill baked pita pockets with mixed greens and tuna.  Serve and enjoy!