Archive for April 2011

Rosemary and Garlic Grilled Lamb Chops
Serves 4 (2 chops per person)
by Adelaide

Rosemary and garlic are traditional flavorings for lamb.  As much as one might want to experiment, there are some recipes traditionally so good, that it’s just not worth changing.   But serving the chops with a Feta and Herb Dipping Sauce instead of mint jelly is a delicious decision.  Serve 2 – 3 chops per person and note that most lamb chops come double so ask your butcher to cut them in half so they become single chops.

See Adelaide’s full Easter menu here.

Ingredients
8 …

Scallion and Olive Orzo

Posted by on Wednesday Apr 20th, 2011


Scallion and Olive Orzo
Serves 4 – 6
by Adelaide

Potatoes–roasted, mashed, boiled–are almost always served with lamb on Easter. Instead, I like orzo. It’s a lighter option, enabling the flavors of the lamb to shine and not become muddled against a creamy puree. Kalamata olives give the orzo a brininess and the scallions give the orzo an aromatic edge. Butter is better in this dish than olive oil – melted, it laps up the olives and scallions to create a light sauce.

See Adelaide’s full Easter menu here.

Ingredients
1 ½ cups uncooked orzo
10 cups water
1 …

Feta and Herb Dipping Sauce

Posted by on Tuesday Apr 19th, 2011

Feta and Herb Dipping Sauce
Serves 4
by Adelaide

Serving Easter lamb chops with this dipping sauce instead of mint jelly is a delicious decision.  My sister gave me the idea for this dip and I immediately thought it would be ideal served with grilled meat – the heat of the lamb will slightly melt the feta cheese, making the dip even creamer and inciting the herbs.

See Adelaide’s full Easter menu here.

Ingredients
10 ounces whole-fat Greek yogurt
1 tablespoon extra virgin olive oil
Juice of 1 lemon
4 ounces Greek feta, crumbled
3 tablespoons basil leaves, chopped…

When I lived in Paris, my most favorite breakfast treat was the pain aux amandes–an almond croissant filled and topped with almond cream and sliced almonds and baked. Similar to it was my favorite afternoon snack, bostock, a thick slice of brioche topped with–you guessed it–almond cream and sliced almonds, and baked.

My host “sister,” a stereotypically thin French woman if there ever was one, also loved pain aux amandes. Only of course while I could put away one and a half, she would just barely finish a third of one before grinning, “my, that was rich,” and …

April 22, 2011 marks the 41st anniversary of the first Earth Day. According to Wikipedia (therefore, everything I’m about to write is undoubtedly true), Wisconsin Senator Gaylord Nelson created the first Earth Day as a teach-in. He chose April 22nd because it was a convenient date for almost all college students. It was after spring break, Easter, and Passover but before finals. This is the only real “holiday” that is specifically geared toward college students (except spring break), so it stands to reason that every student should do something to commemorate the day. Here are some fun and …

Baby’s First Seder

Posted by on Sunday Apr 17th, 2011

Potato Kugel with Sauteed Shallots • Passover Brisket • String Beans with Mustard Dressing • Matzoh Crunch • Chocolate Chip Macaroons • Manichevitz

Adelaide’s Easter Party

Posted by on Sunday Apr 17th, 2011

Vodka Lemonade laced with Basil and Mint • French Deviled Eggs • Rosemary and Garlic Grilled Lamb Chops • Feta and Herb Dipping Sauce • Scallion and Olive Orzo • Patisserie Fruit Tart