Spring Awakening

With Spring comes a new array of all sorts of things. Weather changes. Fashion trends emerge. Attitudes change . Gone is the gloominess and heaviness associated with winter. Everything now turns to a freshness that is welcoming With that is Spring cuisine. More fruits and veggies are being showcased. Different kinds of meats arre once again in the spotlight. It;s a refreshing spin and also a welcoming one . One of the biggest changes is the reemergence of asparagus. An old saying goes when you see i in the market, then it must be Spring. There's nothing like these deliciously tangy stalks bursitng with flavor and vitamins. Asparagus are good grilled, and along side any Easter ham or lamb. They are also phenomenal boiled and then topped with melted butter, Parmesan cheese and sliced hard boiled eggs. Another trend I'm excited about is the return of nectarines and peaches. We've been surviving on bananas and apples for so long. It's just wonderful seeing other fruits making an appearance. Of course Spring brings lamb. It's a staple for both the Orthodox,and Catholic Easter along with for Passover. Many cooks prefer just getting a aside of it for their holiday dinners. You can go a different route and serve lamb chops. This is great because it cuts down on leftovers. Another meat making a reemergence since Christmas is ham. Ham is almost always served in most German homes for Easter. however it usually is now accompanied by seasonal greens as opposed to the usual baked beans and potato salad. A favorite dinner is a fresh roasted ham with asparagus on the side. Spring is here and with it an emergence of fresh and tasty fruits and vegetables. There's also a different way of cooking too, with emphasis on lighter fare. Welcome the new season with the foods that are best associated with it.

Broiler Alert

Your stove will be getting a work out soon enough with the holidays right aroundth e corner. Every part from the ovens to the burners will be on overtime. However there is one section that won't be used. That's the broiler.Many home cooks forget about this in preparing even everyday meals. Broilers are really a blessing They can give you succulent meats and finish off the toppings on any meal.

A broiler is really nothing more than a pan or small box like space located under your stove;s oven. It cooks by direct radiant heat. Your outdoor grill by definition could be called a broiler however it does have air circulating around .A broiler is more contained hence the great heat. Most are used for heating chops and even steaks. However you can also melt the cheese on French onion soup this way or even give a nice crisp top to creme brulee.

What to cook in your broiler? The obvious answer are pork or lamb chops. Yet you can also make everything from tuna melts to s'mores in it. It's great for making English muffin pizzas as well and probably great for heating up those frozen canapes for parties. Another recipe is grilled vegetables which are always a good addition to any holiday turkey or ham.

This season when you're using your oven , remember to use your broiler too. It's a good way of expanding your choice of foods plus creating tasty dishes for yourself, family and guests. Not only that but you'll be saving your oven and burners from too much use.

Burger Variations

I saw that the Dining section of Wednesday's Times had an interesting article about non traditional burgers. They were made with pork and lamb but you can use other meats as well. You can stray away from 100 per cent beef and even try chicken or turkey. You can still have a traditional barbecue but with a new twist.

Using different meats also means trying different tastes. You can go with a lamb based patty but you can use spices like cumin and coriander for a Middle Eastern spin. Pork burgers can take on an Asian flair with the addition of soy sauce and scallions. Or you can turn them completely around and serve them with apple sauce German style. Most people usually go with the low cal, low fat turkey burgers which can be dry. Look for the alternative, emu . Yes,you read right emu, that big ostrich like bird.Unfortunately it is expensive with ground emu meat selling for 32 bucks a pound.

What to serve with exotic burgers? Try a potato salad made with roasted yams instead of Yukon Gold ones. Or if you're making pork burgers then go with a cross between kim chee and coleslaw, a spicier cabbage salad with a lot of crunch. Lamb burgers can be accompanied by veggie kabobs and a cold rice salad.

This Memorial Day think outside the bun.Try different meats to spice up your barbecue. It'll make your party not just memorable but tasty!!!!

The Ham Versus Lamb Controversy

Every Easter cooks are faced with the same dilemma. What to serve - ham or lamb? Both are traditional and appropriate for the Easter holiday. Both are well loved and non chef can go wrong with them. yet who is th e winner. What will guests like more?What will make the best leftovers and most of all what has the best best.

Ham is always a good main Easter dish. The Germans have been been making it for a few centuries now. It's good accompanied by fresh made potato sala d and baked beans. What's even better is that it can make good sandwiches later on and can be stretched out into the week. leftover ham can be deviled, sliced or chunked and put into salads ,omelets, you name it. Ham is also lower in calories It's only 220 a serving. Another good thing about it is that some supermarkets are offering it either at half price or free for return shoppers as an Easter gift.Ham is also easy to prepare. Depending upon the cut ham can take anywhere for an hour to two hours to roast. it requires little or no prep and usualyl you just need to glaze it with pineapple juice or ginger ale. Some cooks go to the trouble of studding it with clove and you can do that if you want. it;s not necessary however.

The other traditional Easter meat is lamb. It;s mostly a Mediterranean dish , typically served by the Greeks and the Italians. during this time, Lamb is the better choice if you're having a large dinner party because , depending o the size , it can serve more. However because of this it does have to roasted outdoors on a spit over an open flame. Conventional ovens are too small for it. Some diners can roast whole lambs for a price. You can also buy leg of lamb for a smaller crowd. Lamb is more flexible than ham in the sense it can be prepared a number of different ways.. it can be herbed with rosemary an d parsley, studded with garlic or covered with a sweet peach glaze. Unfortunately it's double the calories of lamb and also what can be served with it is pretty limited. It's usually more expensive than ham too however some butchers and supermarkets do offer great discounts during this time of year. Lamb can be reheated for th e next day and is delicious with pilaf or any kind of rice dish.

Ham versus lamb. Itss a tough call. What goes best on your holiday table? That;s your choice. Both are tasty. Ham is easier to cook while lamb offers a variety of preparations. Sometimes it's just easier to splurge and make both . Any way you , your family and Easter guests will enjoy a delicious and traditional meal