With both Easter Passover and Orthodox Easter happening soon, it's time to start thinking sides and even an extra main dish. The sides are perfect for complimenting any lamb or ham served. an extra meat, brisket can be made on it's own or if you're having a big holiday party.either way it's a delicious way to welcome in the holidays.
Both were explored in yesterday's New York Times Food section. Melissa Clark and David Tanis wrote about brisket and turning winter veggies into Spring sides. For Ms. Clark's A Good Appetite column she takes a traditional brisket recipe and punches it up with a horseradish gremolata. .This is usually a lemon zest based condiment, sort of like an Italian chutney. Herbs like parsley , mint or sage along with garlic is added. There is often a third component such as Pecorino Romano cheese, anchovies or pines nuts are added. Ms Clark makes her with a traditional Passover ingredient, horseradish.It' mixed with lemon zest and parsley to zing up the brisket's flavor. Home chefs could try an orange and grapefruit zested gremolata with the parsley for a colorful accompaniment for an Easter ham.
David Tanis' City Kitchen feature spins on winter vegetables (and yes, they're still with us) in the less temperate zones}While most home chefs are goggling over new asparagus stalks and peas , those in the wintry areas are still dealing with winter's bounty. Mr. Tanis has excellent recipes for the, His one for beets is perfect for Easter.It involves baking them like potatoes, until they are truly soft. split them, and put a pat of butter and crème fraiche on them. Add fresh herbs like tarragon and chervil which give s them a nice Springlike zest.Mr. Tanis also suggests parsnips. These can be peeled chopped and simmered, later served with brown butter. Another cold weather fave cauliflower is made Venetian style, that is richly spiced with cinnamon, saffron and coriander along with raisins and pine nuts.Carrots can be roasted in coconut oil and jazzed up with chopped jalapeno, mint and chervil. You can also serve them with butter and garlic too.
Holiday meals, whether for Passover and Easter deserve delicious sides and spikes like gremolata. Make these to compliment lamb and ham. They'll liven up these main dishes with spring verve.
Showing posts with label A Good Appetite. City Kitchen. Show all posts
Showing posts with label A Good Appetite. City Kitchen. Show all posts
Thursday, March 26, 2015
Wednesday, April 11, 2012
Soup And A Salad
Spring time brings about light meals and what better than a soup and a salad? The two columns in today's New York Times Dining section do that just that. They offer a spin on the Italian classic straticiella along with a juicy , citrus infused salad. Both are perfect on their own or even paired together for an interesting lunch or even brunch.
The first recipe comes thanks to David Tanis ' City Kitchen . He creates a spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .
What would go well a light Spring soup? A light , fresh salad . That's where Melissa Clark's A Good Appetite . comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend, She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins as well.
Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..
The first recipe comes thanks to David Tanis ' City Kitchen . He creates a spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .
What would go well a light Spring soup? A light , fresh salad . That's where Melissa Clark's A Good Appetite . comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend, She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins as well.
Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..
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