It’s springtime! Blooming rhododendron, flanking the front door, welcomed our arrival at the farm.
Easter heralds the arrival of springtime at the farm with blooming plants and weather suitable for outdoor cooking. After being away for a few weeks, it was good to see the forsythia, daffodils, and rhododendron in full array. I lost one apple tree over the winter, but another newly planted apple and pear survived.
Having 16 guests for dinner was good for kitchen camaraderie, the testing of new recipes, and the reviving of old favorites. Here’s the weekend in an abbreviated pictorial review.
I love having fresh-cut flowers on the table. They bring a bright, colorful mood to the kitchen. The table doily is one of many that my mother crocheted more than 60 years ago and a pleasant reminder of her wonderful home cooking.
Jelly beans now come speckled and in pastel colors, their soft hues perfect for Easter trimmings.
By popular demand, one of my guests makes deviled eggs for Easter weekend each year.
A new dish to the table this year, was Asparagus with Anchovies and Garlic. Summer and her mother prepared the dish. Simple and oh, so tasty. Recipe below.
Heat 4 teaspoons of olive oil in a large skillet and add 3 tablespoons minced garlic (yes, that much or more) and 1/3 teaspoon crushed red pepper flakes. Stir until fragrant, about a minute. Add 2 bunches of asparagus trimmed into 1-inch pieces (tough ends removed) along with 1 tablespoon water and 2 teaspoons anchovy paste or 1 anchovy fillet, minced. Cook, stirring often until tender-crisp, 5-6 minutes.
Robin puts the finishing touches on a batch of Twice-Baked Potatoes. See a photo Recipe from pioneerwoman.com. This is a good side dish with just about any meal and one that can be made ahead and warmed up before serving.
Can you guess what this is? My son Russ peeled several eggplants in strips for Deb’s stunning recipe for Greek Eggplant Moussaka. It made for an artistic vegetable display.
The Moussaka involved several hours of preparation and included lamb, eggplant, tomato sauce and a bechamel sauce. Deb also made a Pavé of Venison with Blueberry and Port Sauce, but that deserves a post unto itself, which will come later.
Eggplant Moussaka: Wonderful to eat; fun to photograph.
One day my grandson, Austin, and his girl friend, Summer, made pizza from scratch and cooked it in our outdoor cob oven, that he helped design and build several years ago. The temperature gets up to more than 800 degrees, which was just right for a quickly baked pizza.
A Jalapeno and Basil Pizza fresh from the oven.
Cheese and Pesto Pizza. Robin duplicated a Tarte Flambe, that favorably compared with those we were served in France.
My family thinks it’s fair game to take pictures of me photographing food. Family and friends have finally gotten use to me taking photos of their food while it gets cold. At least, they don’t complain as much as they use to.
My grandson, Andrew, makes a vinaigrette for a salad. I tell him that girls are impressed by a guy who can throw together a great homemade salad dressing. Another guest, who likes to dabble in the kitchen, brought his Aunt Joanne’s Blue Cheese Vegetable Dip. It’s so deliciously decadent you don’t want to know what all is in it.
A long-time friend and guest, who also happens to be a baker, par excellence, whipped up a double Carrot Cake for the weekend. Her husband turned out a superb Lemon Chicken on the grill.
Forsythia adds the feel of sunshine to the landscape. But good food, good wine,and good company brighten springtime or any occasion.
