Photos by Amy Shutt
Celebrate spring with a comforting and elegant menu
Easter is a favorite time of year for us. It reminds us of when our kids were little and we would hunt for eggs in the yard. The weather is warmer, and everything is green and spring-like. That’s why we devoted this month’s menu to the holiday. Now that our kids are older, we aren’t spending Easter in the yard looking for dyed eggs, but we are all still gathering together to relax and share a meaningful meal. This menu is a perfect blend of elegant dining and comfort food. Better still, it is easy to prepare ahead of time, which is essential when we entertain.
THE MENU:
• Herb and Garlic Grilled Rack of Lamb
• Balsamic-glazed Grape Tomatoes
• Spinach and Strawberry Salad with Honey and Mint Vinaigrette
• Mushroom Quinoa Risotto
• Profiteroles with Ice Cream
Recipes by Tracey Koch
|
|
|
Herb and Garlic Grilled Rack of Lamb
Lamb is a traditional meat to serve at the Easter table, but don’t let it intimidate you. Frenched racks of lamb are available at many upscale local grocery stores. Depending on the size, one rack may feed two to three people. Ask the butcher for assistance if you are having trouble. Grilling the rack of lamb is similar to grilling steaks. If you prefer it a bit more well-done, cook the lamb for a couple minutes longer that the recipe suggests.
Servings: 6
3 pounds Frenched lamb racks
3 cloves minced garlic
1⁄3 cup olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped rosemary
1. Rinse the lamb racks and pat them dry.
2. In a shallow baking dish, whisk together the garlic, olive oil, salt, pepper and fresh chopped herbs.
3. Place the racks of lamb into the mixture and turn them until they are well coated. Let the racks rest in the marinade at room temperature for 30 to 40 minutes.
4. Heat the grill to 400-425 degrees. Place the racks of lamb meat-side down with the ribs facing away from the direct heat or flame to prevent them from burning.
5. Cover the grill and cook the lamb 5-6 minutes. Carefully flip them over and baste the top. Cover the grill and continue cooking for an additional 4-5 minutes or until the internal temperature reaches 130 degrees for medium rare.
6. Remove the racks of lamb from the grill and cover, allowing them to rest 5 minutes before serving.
Balsamic-glazed Grape Tomatoes
This side dish is a flavorful and delicious combination with the lamb. It has a hint of sweetness along with the salt from the olives and creates a depth of flavor that elevates the dish to another level.
Servings: 6
1 cup chopped red onion
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon fresh chopped thyme
¼ teaspoon fresh chopped rosemary
¼ cup balsamic vinegar
1 pint grape tomatoes sliced in half
1 cup sliced Kalamata olives
1⁄3 cup water
1. In a large skillet over medium heat, sauté the chopped onion in the olive oil along with the salt and pepper for 4-5 minutes.
2. Add the chopped thyme and rosemary along with the balsamic vinegar and continue to sauté for an additional minute.
3. Add the sliced tomatoes and olives and toss until the tomatoes are coated.
4. Stir in the water and reduce the heat to medium-low. Simmer for a couple of minutes to heat the tomatoes through until they have just started to break down. Serve over the rack of lamb.
Spinach and Strawberry Salad with Honey and Mint Vinaigrette
Louisiana strawberries are wonderful this time of year and provide sweet and savory flavors in each bite. The vinaigrette is both tangy and minty, providing a nice complement to the lamb.
Servings: 6
1 tablespoon Dijon mustard
2 tablespoons honey
¼ teaspoon dried mint
1⁄3 cup sherry or Champagne vinegar
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ cup grape seed oil (or canola oil)
1 bag fresh baby spinach
1 cup thin sliced red onion
1 pint fresh strawberries
½ cup chopped toasted pecans
1 cup crumbled feta
1. In a small mixing bowl, whisk together the mustard, honey, mint, vinegar, salt and pepper until well combined.
2. Slowly drizzle in the oil and continue mixing until the dressing comes together. Cover and set aside until you are ready to toss the salad.
3. In a large salad bowl, toss together the spinach, red onion and sliced strawberries.
4. When ready to serve, toss the salad with half the dressing, (adding a little more if desired).
5. Top the salad with the chopped toasted pecans and feta. Divide among six salad plates and serve.
Mushroom Quinoa Risotto
The creamy texture makes this dish feel like comfort food. However, the quinoa lightens it up a bit and makes it more healthful.
Servings: 6
½ cup chopped shallots
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 cloves minced garlic
1 pint sliced Cremini mushrooms
2 cups dry quinoa
1⁄3 cup white wine
4 cups chicken broth
1 cup Parmesan cheese
2 tablespoons chopped parsley
1. In a large sauce pot, sauté the shallots in olive oil with salt and pepper for three to four minutes or until they begin to turn golden.
2. Add the chopped garlic and sauté for 10 seconds or just until the garlic becomes fragrant.
3. Fold in the sliced mushrooms and quinoa and toss until everything is coated.
4. Stir this mixture over medium heat for an additional minute. Add the white wine.
5. Using a wooden spoon, scrape the bottom of the pot to prevent the quinoa from sticking.
6. Slowly stir in one cup of the broth. Cover and reduce the heat to low and cook two to three minutes.
7. Once most of the liquid is gone, add another cup of broth and stir. Repeat this process until all of the broth is used.
8. Once the quinoa is tender and the broth is all absorbed, fold in the cup of Parmesan cheese and fresh chopped parsley. Serve warm.
Profiteroles with Ice Cream
The profiterole dough is a classic choux pastry—the same dough used in making cream puffs or éclairs. It is fun to make and uses normal baking ingredients you are likely to have on hand in your kitchen. While it may seem like a lot of work, it is not terribly complicated and is definitely worth the effort. We filled these profiteroles with coconut milk ice cream, but you can substitute any ice cream you choose.
|
|
|
Servings: 6
1 stick butter
1 cup milk
¼ teaspoon salt
1 cup flour
4 eggs
1. Preheat the oven to 350 degrees. In a saucepot over medium heat, add the butter and milk.
2. Once the butter is melted, add in the salt and flour.
3. Using a wooden spoon, stir the mixture over the heat for 2 minutes until a dough ball forms and everything is incorporated. Remove the dough from the pot and place it into a large mixing bowl.
4. With the wooden spoon, beat the eggs into the dough, one at a time. Note that the dough will become very loose when you first begin beating the eggs in. But it will come back together and form a tight batter once you are done.
5. Line a baking sheet with parchment paper. Place the dough into a pastry bag or a heavy plastic food storage bag. Cut the tip of the bag and pipe the dough out to form two-inch “puffs.”
6. Wet your fingertips and press down any bits of the dough that may be sticking up. This will create a smooth top and prevent the profiteroles from having burned edges.
7. Bake for 17 to 20 minutes. Once the profiteroles are puffed and golden, turn off the oven. Keep the profiteroles in the oven for an additional 10 minutes to help dry them out on the inside.
8. Remove them from the oven and allow them to cool completely before filling with ice cream.
9. To serve, cut the profiteroles in half horizontally and fill them with a scoop of ice cream. Top with chocolate syrup and a little toasted coconut, if desired. Serve immediately.