Sunday, April 4, 2010

Easter dinner

Neither of us felt much like company and I didn't feel like a big production number, so we kept Easter dinner fairly simple this year.

The main course was Cooking Italy's Roast Easter Lamb with White Wine (ClassicItal). As a go-with I made some haricots verts, more or less following Hazan's recipe for Sautéed Green Beans with Parmesan Cheese (ClassicItal). This was very good and is a nice company dish, since the beans can be prepared ahead of time and quickly finished at the last minute. I also made yet again Clothilde Dusolier's Perfect Roasted Potatoes (MC).


After the main course, French style, we had a bit of salad and a morceau of Reblochon. Finally we each had a cup of store-bought tiramisu. Well-fed, we were.

1 comment:

  1. Such fun to see your table and fare! Just loved this, thanks for sharing.

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