easter sunday-the return of flesh

From 2011-04-17 – 2011-04-24 up to easter

There are intentions, and there is reality. ODG and I had a hankering for lamb, and we thought that it would go well with a Mediterranean menu. That a lot of the dishes were Greek in origin while others were not but combined seamlessly reinforces the concept of terroir: food of a particular climate/soil condition harmonizes. Italian, Greek, coastal Spain, Middle Eastern (lumping stuff like Lebanese, Israeli, Moroccan, etc.) can go together with each other with a little care. While the Easter menu was pretty ambitious, here’s how it turned out. There are tons of recipes to post, and I’ll put them out separately so this post doesn’t get too bulky. Fortunately, there were many cooks that worked hard to put this together, so I won’t have the recipes for everything.

From 2011-04-17 – 2011-04-24 up to easter

Starters:
Avgolemono-a Greek chicken, lemon, and egg soup
homemade chickpea hummus with cinnamon

From 2011-04-17 – 2011-04-24 up to easter

Greek salad with olives and oregano

From 2011-04-17 – 2011-04-24 up to easter


Accompaniments:

tzatziki-yogurt with lemon and cucumber
tabouli
roasted beet /red cabbage slaw with bulgur wheat, carrot, and jalapeno

From 2011-04-17 – 2011-04-24 up to easter

potatoes ‘Dauphinoise’-herb and cream sauce topped with gruyere
fassolakia-green beans in tomato sauce

From 2011-04-17 – 2011-04-24 up to easter

spanakopita-spinach pie in filo dough

From 2011-04-17 – 2011-04-24 up to easter

Mains:
Lamb four ways
1. Rosemary, garlic, and balsamic vinaigrette marinade, grilled and roasted
2. Kebabs
3. Take #1 and slice thinly, resautee on high heat to brown well
4. ‘Marguez’-bonless leg of lamb marinated and served with harissa (see previous post)

Desserts:
strawberry cake
‘Club’ bread-white chocolate and butterscotch chip ciabatta

Props to Oscar, Tarah, Catherine, “Benji”, Naji, and Mary Brooke for the food; Josh and Susan for being awesome hosts!

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