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All your Easter meals look lovely! I had picked up a ham, but with the two of us, it was divided up and we enjoyed some pre-Easter.
Been dealing with back issues, but food always gets me back on my feet, albeit slower movements.

 

Had A & W burgers, fries, and onion rings the first night I was laid up.

Then luckily, I had ordered a Cantonese BBQ duck from our little Chinese grocery store (they bring them in from Winnipeg). That made for a quick supper

 

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A small piece of beef tenderloin was thawing in the fridge. No BBQ outside so it was onto a cold cast iron grilling pan (someone posted about the method way back?) It turned out great! My April Fools prank was making Cauliflower Mac'n'Cheese, but hubby liked it. What's not to like with all the cheese!

 

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Our regular baby pickerel guy from Gimli brought down a new shipment. Thawed a package and made Pickerel and Fennel Stew with Saffron.  I had picked up a package of cooked lobster claws a while back on sale at Safeway. Tossed them in for a quick warm up, added garlic toast and steam asparagus.

 

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Been wanting Korean Japchae, and still had some Cantonese BBQ duck left over, so that satisfied the carnivore hubby. I would have been happy with just the Japchae.

 

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Dejah

www.hillmanweb.com

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@paul bacino As native Angelena it is embarrassing to not know Happy Easter in. Spanish. Jose Feliciano got all on board with Feliz Navidad. I had to ask Mexican(Jalisco) gardener. So thanks for the Pasqua meal-  nice feast

Edited by heidih (log)
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20 minutes ago, Shelby said:

Thank you!!!  She got big time into ceramics.  I think I'll use it more often--it doesn't have to be just on Easter......

And the best peeps are ones you could not possibly mistake for edible. The "broken" shells are a lovely touch.

 

Oh I should add that now I've discovered the Kenji method of steaming eggs so they are a snap to peel I've been able to drag out the deviled egg platter I inherited from somewhere. Not up there on the cuteness scale, though. And for some reason deviled egg plates just cry out for cornball designs.

Edited by Katie Meadow (log)
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Beautiful Fresh Swordfish/  I acquired off the boat at the Lighthouse fish market in Oceanside.

 

Their Cajun blend seasoning with Pineapple/ mango salsa/ home canned french beans and Red Tator

 

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Its good to have Morels

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8 hours ago, Shelby said:

@weinooBetween you and @liamsaunt you're both killing me with the seafood.

 

@kaybGreat Easter spread!  You too @Norm Matthews!

 

Another tea leaf salad that @pattihas gotten me addicted to.  I have enough for one more small one and have ordered another kit.

 

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Sausage pizza to go with

 

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Used up the last of the smoked turkey

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Had a tiny pork roast in the freezer so I threw that in the IP along with some peppers, tomatoes and spices in order to make enchiladas.  

 

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I had some avocados that needed using.  Pickled radish and RG beans on the side.

 

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For Easter I did a Broadbent's Ham

 

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Deviled eggs --the holder was made by my Grammy.  I just love it.

 

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Scalloped potatoes and baked beans 

 

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A wonderful cake that I ordered --I just don't like making desserts.....and I had a coupon.....It's a delicious lemon cake.  Very light frosting with lemon zest in it.

 

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Their hams are so good.

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A side dish to Easter lamb, Potato Gratin.  I haven't made this for a few years and so pulled out my scribbled notes and made it to go with a roast leg of lamb.  Sometimes I'll change the cheese, maybe add some diced onions to the layers, but this time it was the basics.  So delicious and really good leftovers heated for breakfast the next day.

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17 minutes ago, David Ross said:

A side dish to Easter lamb, Potato Gratin. 

Looks quite amazing but inquisitive  minds want to know: did you pre-simmer the potatoes? 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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30 minutes ago, David Ross said:

Good question but no.  They are sliced pretty thin.

Leads  to better starch/creaminess retention too

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Once again I craved roast duck with Tarbais beans.  Bread was baked early enough this evening, but first a dead camera battery and then downhill from there.  How I envy my Neanderthal sisters who only had to paint their dinners on cave walls.

 

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2 hours ago, JoNorvelleWalker said:

Once again I craved roast duck with Tarbais beans.  Bread was baked early enough this evening, but first a dead camera battery and then downhill from there.  How I envy my Neanderthal sisters who only had to paint their dinners on cave walls.

 

Your Neanderthal sisters were painting with tinted mammoth fat. What they didn't use to make paint went into the mince pies. 

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Last night’s dinner was leftover crawfish Monica and freshly made crawfish cakes. 
 

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Dear Food: I hate myself for loving you.

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Chicken thigh meat with rehydrated fried shiitake, fresh winter bamboo shoots, fresh 云耳 (yún ěr) aka cloud ear fungus, ginger, scallions, Shaoxing wine, light soy sauce, dark soy sauce, Zhenjiang vinegar - 镇江醋 (zhèn jiāng ). Off stage was rice and pork fat stir-fried Shanghai greens.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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I got a large rainbow trout from my fishmonger (850 g), that I roasted in the oven and served with pinenut/bacon/cream sauce and spinach. I took a picture, but for reasons beyond me it’s blurry ...

 

Enjoyed the skin (celery-salted and recrisped) as dessert with a Somontano rosé ...

 

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Hortobagyi plachinta, vegetarian version. Plachintas filled with a ragu of mushrooms, walnuts, onion, spices and herbs. Topped with a warm sauce of sour cream with tomatoes and Hungarian paprika, thickened with a roux.

Served with salad, Polish semi-sweet pickles and a doppelbock.

 

 

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~ Shai N.

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Mistakenly pulled out and thawed a bag of chicken drummettes. Seasoned them with baking powder and salt, chopped fresh lemongrass and fresh Thai lime leaves. Cooked in the air dryer. Smelled lovely and the wings were crispy.

 

Chinese mustard greens soup to start.

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Dejah

www.hillmanweb.com

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