Friday, April 10, 2009

Easter Menu

Roasted Leg of Lamb With Vegetables
1 whole leg of lamb (about 9 to 10 pounds)
3 tablespoons chopped garlic
6 tablespoons chopped fresh rosemary leaves
4 teaspoons salt
3/4 teaspoons cayenne
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1/4 cup Creole or whole-grain mustard
1/2 cup vegetable oil
2 cups dried fine bread crumbs
2 tablespoons Emeril's Original Essence
8 medium red potatoes, halved
3 large carrots, cut into 3-inch pieces (about 2 cups)
4 medium onions, quartered
4 celery ribs, cut into 3-inch pieces (about 2 cups)
Preheat the oven to 400ºF. Line the bottom of a roasting pan with heavy-duty aluminum foil and fit it with a rack. With the butt end of the roast facing you, make about a dozen slits in the fleshy part of the meat with a sharp knife. In a bowl, mix together the garlic, 3 tablespoons of the rosemary, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, 1/4 teaspoon of the black pepper, and 3 tablespoons of the mustard to make a paste. Using your fingers, insert equal amounts of the paste into the holes. Tie the leg crosswise with the kitchen twine, at 3-inch intervals. Season the outside of the lamb with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the remaining 1/2 teaspoon cayenne. Heat 3 tablespoons of the vegetable oil in a pan large enough to accommodate the lamb over high heat. Sear the lamb for about 3 minutes on all sides. Remove the lamb from the skillet and set aside. Combine the bread crumbs, the remaining 3 tablespoons rosemary, the rub, and 1/4 cup of the oil in a bowl. Rub the top and sides of the lamb with the remaining 1/4 cup mustard. Using your fingers, press the bread crumb mixture evenly and firmly onto the mustard-covered area. Place the lamb on the rack in the roasting pan and roast for 1 hour. Toss the potatoes, carrots, onions, and celery with the remaining 2 teaspoons salt, remaining 1 teaspoon black pepper, and 1 tablespoon oil. Remove the pan from the oven and place the vegetables on the rack around the lamb. Return the pan to the oven and roast for about 1 hour 45 minutes, or until the internal temperature of the lamb registers 160ºF. on a meat thermometer for well done. If you prefer the lamb to be rare, roast for about 1 hour, or until a meat thermometer registers 140º to 145ºF. Remove the roast and let it rest for 20 to 30 minutes before carving. Serve with the vegetables. Yield: 10 to 12 servings
(Recipe c/o The Vegetarian Times Cookbook)
3/4 cup bulgur wheat
1/4 cup olive oil
1 1/2 tbs lemon juice
1/2 tsp fine sea salt or kosher salt
1/4 tsp ground black pepper
1 large tomato, diced
1/2 cup peeled, diced cucumber
1/2 cup diced red onion
1/3 cup each chopped parsley and mint
In a large bowl, combine bulgur and 1 cup boiling water. Cover for 30 min. In a glass measure, combine oil, juice, salt and pepper, set aside. Add tomato, cucumber and onion to bulgur. Stir in parsley and mint. Add oil mixture and toss, then serve. Yield: 8 servings.
4c whole wheat flour
1 1/2t salt
3T butter
2 egg yolks
2T vegetable oil
1c milk
Preheat oven to 400F. In a bowl, combine flour and salt. Using a stand electric mixer with a dough hook, beat the butter, egg yolks, and vegetable oil until combined (not smooth). Slowly alternate adding flour mixture and milk to mixer bowl while mixer is on a medium/low speed. Dough should be crumbly but moist.Lightly knead dough by hand to form smooth ball.Lightly flour a bread board and pinch off a quarter of the dough. Pat the dough into a flat disk, then using a rolling pin, thin the disk to approximately 1/8" keeping the board floured and flipping disk as necessary to avoid sticking. Carefully transfer to an ungreased baking sheet. (Optional: Lightly pierce surface of bread with a fork to help avoid bubbling, and mark squares onto surface with a knife to aid in seperating servings). Bake for 10 - 12 minutes, or until lightly browned on edges.
1-1/4 eggs
1/2 cup and 2 tablespoons and 1 teaspoon vegetable oil
1/2 cup and 2 tablespoons and 1 teaspoon white sugar
3/4 cup and 3 tablespoons and 1 teaspoon matzo meal
1/4 cup and 1 tablespoon potato starch
3/4 teaspoon ground cinnamon
5-1/4 large apples - peeled, cored and sliced
1/4 cup and 1 tablespoon brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Preheat oven to 350 degrees F (175 degrees C ) and grease a 9x13 inch glass baking dish.
2. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
3. In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
4. Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
5. Bake in a preheated 350 degrees F oven for 45 minutes. Allow to cool to "just warm" before cutting. Yield: 12-16 servings

No comments: