Cookaholics Bulletin Board

I have a duck. I thought of doing it two ways - confit the legs, and saute the breasts. But that will be way too much food for just the two of us. So I'll probably just do the breast with a cherry gastrique, and save the confit for later. I'll do a puree of parsnip, just because I love them with duck.. And dessert will be something lemon.

We serve duck two ways at the restaurant...a small portion of sauteed duck breast served with duck rillettes (made from confit), all accompanied by a wonderful demi sauce. If you keep the portions small, it's manageable. I'm sorry, I can't share the recipes, but if you search for duck rillettes made from confit, you might be able to find something similar. I think holidays deserve a little excess.

Amy

Happy Easter, everybody! Nothing special going on here -- Just meatloaf and smashed potatoes. Hope your holiday meals go well with a minimum of SNAFUs.

Happy Easter to you as well! I'm debating what I'm going to make. I have lamb, but frankly just not in the mood...

I'm debating about making a deep dish pizza, as Andy's been in NY all week for the funeral of a college friend (getting home about 6:00 this evening), and I'd like to make something I know he'd go gaga over...and he will never say no to pizza.

Amy

We got a last minute invite from the neighbors, some grilled meat, salad, potatoes. Tomorrow is also a holiday here and we have some friends coming over. I am making a shrimp and mango summer rolls to start, then beef filet stuffed with spinach and shiitaki , new potatoes and broad beans with a rhubarb cake for dessert.

Happy Easter

Mary

Just three of us, so grilled marinated butterflied half leg of lamb, bulgur pilaf, just steamed artichokes for appetizer (Amy, I don't have Flavors, but I'd love it if you'd suggest some), then I'm trying the famous pea salad off this board and ending with lemon pudding cake.

Happy Easter everyone!

Something came up last night and I was up all night, so my sister cooked. She cooked chicken breasts covered in mayo then topped with whatever it was she called parmesan cheese. By the time I arrived, the chicken was already pretty cool, and the mayo/cheese stuff had separated into goop and a fat layer. I bit down and funky tasting fat exploded in my mouth. And I *wish* I were joking; I still can't get the taste out of my mouth.

Just us, no company this year; Roast Lemon Chicken, Whipped Potatoes, Braised Brussels Sprouts, and Salad...much to Kate's dismay there was no dessert.

Just got back from Daughter and Son in laws. Had a nice dinner of ham, potato's, deviled eggs, rolls and banana cream pie. Artichoke dip and really good tortilla chips from a local restaurant for an appy. We were helping them get settled into a new place, so we kept it simple.

Also hung curtain rods, towel bars and scrubbed refrigertor, etc. A little work and little food. It was all good.

Happy Easter, Laurie

Folks,

So, brunch pics:

Stawberry "omelette". This is a big puffy egg thing (that plattter is 16" diameter) topped with sliced fresh strawberries, sour cream and brown sugar.



Bacon Matzoh Brei, possibly the ultimate expression in non-kosher Jewish food. Matzoh soaked in eggs with onions & bacon, then broiled in bacon fat.



CA delta asparagus steamed with Meyer lemon-butter sauce:



And, of course, mimosas, coffee and tea.

Salad for dinner, I think ...