Tuesday, April 18, 2006

Easter Spring Fever

This year, the idea of making a variety of green-colored dishes for our Easter table was downright thrilling to me.

After two farmers market visits, five grocery store stops, a 40-minute crosstown trek to a European specialty food shop and three flower shops, I was finally armed with the elements needed to realize my master Easter dinner plan.

Through careful consultation, I crafted a menu from my fave cookbooks. Thomas Keller came out on top with 3 dishes compared to Mario's 2 and Daniel Boulud's 1.

Big lesson learned: Fava Beans, though exquisitely seaonsal, are definitely NOT WORTH IT as an ingredient in a dish prepared under a major time crunch. (Sous-chef hubby Brett Cody Rogers will attest to this.)

Asparagus with a Citrus Gremolata
Artichoke and Fava Bean Stew, MARIO BATALI
Potato Gratin, DANIEL BOULUD
Peas and Morels with Onion Confit, THOMAS KELLER
Cauliflower a la Grecque, THOMAS KELLER
Bibb Lettuce Salad with Herbs, THOMAS KELLER
Ham, spiral-cut from Whole Foods
Kielbasa, homemade from J&T European Food in Santa Monica, CA