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I didn’t intend to make kale soup. Rather, it was to be lightly wilted with butter, shallots and a bit of garlic. But my trimming of the stems was a bit lazy, and they just weren’t cooking through. So I dropped it all into the blender, added chicken stock…
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Whether it’s a big-ol’ 4th of July lobster boil or a more refined three-way lobster tasting course, a court bouillon amps up the lobstery-ness of our crustacean friends. And sends a nice aroma around the house (or backyard boil). A seasoned vegetable stock with seafood-friendly flavors. Here’s the start…
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Ok, people. On to the lamb and gravy. We are rolling out a leg of lamb this year, which was kind of shocking in its size upon arrival. Boneless, and still over 9 pounds! Wow, I hope everyone really likes lamb.
The Prep:
The night before, create a…
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So we are done with the soup and popover course, on to the main meal! Let’s start with the veggie platter – three veg with three different compound butters:
Green Beans with Orange Butter
Cauliflower with Caper Butter
Carrots with Dill Butter
As in the prior course, most of this is do-ahead…
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So for this one, we are going on the road. I’ve packed my stick blender and my popover pan. Ready to rock-n-roll this Easter dinner. Let’s take this a course at a time, the next post will start the main meal. I’ll exclude the appies/finger foods here, but we…
