The Co-op Food Stores

added 03/07/08

Simply Entertaining!
An Easy Easter Luncheon for Six

Cream of Sorrel Soup
Butterflied Leg of Lamb
Oven Roasted Potatoes
Fresh Asparagus
Pita Breads with Dill
Lemon Bars

Suggested Wines:
With the soup: White Burgundy, sparkling wine, or Chardonnay
With the main course: Bordeaux, Cabernet Sauvignon, or Merlot

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FIRST COURSE:

Cream of Sorrel Soup
Serves 6

51/2 cups white stock or canned chicken broth
1/3 cup minced green or yellow onions
3 Tbs. butter
3-4 cups of fresh sorrel leaves and tender stems, washed, dried in a towel, cut into
chiffonade (thin slices or shreds)
1/2 tsp. salt
3 Tbs. flour
2 egg yolks
1/2 cup whipping cream
1-2 Tbs. softened butter

In a large pot, bring stock to a boil.

Meanwhile, place the onions and butter in a large, heavy saucepan. Cover and cook 5 to 10 minutes until onions are tender and translucent but not browned. Stir in the sorrel and salt, cover, and cook slowly for 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes. Remove pan from the heat, and beat in the
boiling stock. Return to the heat, and simmer 5 minutes.

Cook’s Note: Soup can be made a day ahead. If not serving the soup immediately, set aside uncovered to cool at this point. Cover and refrigerate. Reheat to simmer before proceeding.

In a large bowl, whisk together the yolks and cream. In small amounts, gradually add a cupful of the hot soup to the egg yolk mixture. In a thin stream, gradually beat in the rest of the hot soup. Return the soup to the saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Remove the pan from the heat and stir in the enrichment butter a tablespoon at a time.

Pour the hot soup into a tureen or soup cups. To serve cold, omit final 2 tablespoons of butter enrichment and chill. If too thick, stir in more cream before serving.

-Mastering the Art of French Cooking, by Julia Child

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MAIN COURSE:

Butterflied Leg of Lamb
Serves 6-8

1 cup dry red wine
1/2 cup soy sauce (a bit more if you like the saltiness)
4 large cloves garlic, peeled and crushed
1/2 cup chopped fresh mint leaves
2 Tbs. fresh rosemary leaves or 1 Tbs. dried rosemary
2 Tbs. Dijon mustard
1 Tbs. coarsely ground black pepper
1 butterflied leg of lamb (4 to 5 lbs.)

Combine the wine, soy sauce, garlic, mint, rosemary, mustard, and pepper in a small bowl and mix well. Place the lamb in a non-reactive pan. Pour the mixture over the lamb, cover, and refrigerate for several hours, turning the lamb frequently. Remove the lamb from the refrigerator 30 to 60 minutes before you are ready to grill.

Prepare the grill. Drain the meat, reserving the marinade in a small saucepan. Bring the marinade to boil and cook 3 minutes. Grill the lamb, basting frequently with the marinade, about 20 minutes on each side (for rare). Cut the lamb diagonally into very thin slices and serve.

Cook’s Note: It’s easy to reach that perfect “pinkness” with a butterfly cut. If you’re lucky enough to have leftovers, the lamb is great cold the next day. The beauty of this cut is that every one of your guests will be happy; the thicker parts of the meat will be a bit rarer than the thinner parts.

To roast the lamb in a 350ºF oven, allow 20-25 minutes per side (for rare). Use a meat thermometer for accuracy. Rare=125-130ºF. Medium=140-150ºF. Do not exceed a temperature of 160ºF, or the meat will lose much of its juice and flavor.

-Victoria Hicks

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Grilled Pita Breads
Serves 6

6 6-inch pita breads, halved
Extra-virgin olive oil
Fresh dill, minced

Lightly oil the pita breads. Grill them alongside the lamb, or brown them in the toaster until lightly browned. Sprinkle with some minced fresh dill, and place in a cloth-lined basket.

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Oven-Roasted Potatoes
Serves 6

21/2 lbs. small red or white-skinned potatoes (or a mixture), or tiny new potatoes
1/4 cup good olive oil
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbs. fresh parsley, minced

Preheat the oven to 400ºF.

Cut the potatoes into halves or quarters. Very small potatoes can be left whole. On a large baking sheet, toss potatoes with the oil, mustard, salt, and pepper. Spread potatoes out in a single layer and roast for about 45 minutes, stirring once or twice during cooking, until browned and crisp and easily pierced with the tip of a knife. Remove the potatoes from the oven, toss with minced parsley, season to taste, and serve.

Cook’s Notes: Bake on a foil-lined sheet for easier clean-up. The potatoes are great with some minced garlic and rosemary, however, since the lamb is already flavored that way, it has been omitted in this recipe. You can cut up potatoes one day ahead and keep them submerged in a bowl of cold water in the refrigerator.

-Victoria Hicks

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Fresh Asparagus
Serves 6

Cook’s Notes: A member of the lily family, asparagus is a sure sign that spring is coming! Allow a half-pound of asparagus per person. Look for fresh green stalks tightly budded at the end. Thickness is up to you, though try to choose stalks of even size so they will cook uniformly. Snap off the large end wherever it breaks easily, or peel the stalks with a sharp knife or potato peeler.

3 lbs. fresh asparagus
1/2 tsp. salt
Freshly ground black pepper

Place asparagus in a skillet. Pour in enough cold water to cover and add salt. Bring quickly to a boil and cook 3 to 5 minutes until just tender when pierced with a knife. Salt and freshly ground pepper is a perfect seasoning for young asparagus. Or, you can serve them with melted butter if desired.

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Lemon Bars
Makes 20 squares or 40 triangles

Crust
1/2 lb. unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. salt

Filling
6 extra-large eggs, room temperature
23/4 cups granulated sugar
2 Tbs. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

In a medium bowl, cream the butter and sugar until light and fluffy. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9×13×2-inch baking sheet, building up a 1/2-inch edge on all sides. Wrap and chill dough for one hour.

Preheat the oven to 350ºF. Bake the crust for 15-20 minutes until very lightly browned. Let cool on a wire rack while you prepare the filling. Leave the oven on.

In a medium size bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar before serving.

-Adapted from Barefoot Contessa Parties! In a Garden by, Ina Garten

Shopping List:

Produce:
3 scallions or 1 yellow onion
3 packets of fresh sorrel leaves or 3 bunches (depending on size)
4 large cloves garlic
1/2 cup fresh mint leaves
2 Tbs. fresh rosemary leaves or 1 Tbs. dried
Fresh dill
21/2 lbs. tiny new potatoes or small red or white-skinned potatoes (or a mixture)
One bunch fresh parsley
3 lbs. asparagus
6 lemons

Dairy:
1 stick salted butter
1/2 lb. unsalted butter
8 oz. heavy cream
8 extra-large eggs

Grocery:
48 oz. homemade chicken stock or 3 cans good chicken broth
1/2 cup soy sauce
Dijon-type prepared mustard
Good olive oil
31/2 cups all-purpose flour
31/4 cups granulated sugar
Confectioners’ sugar
6 6-inch pita breads

Beverage:
1 cup dry red wine
Wine to serve with the meal, if desired

Meat:
1 butterflied leg of lamb (4 to 5 lbs.)