Easter Dinner # 1

Spring Asparagus Soup
Bay Scallop Seviche
ROAST PEPPERED RIB EYE OF BEEF
Horseradish Cream
Garlic Mashed Potatoes
Parsnip Chips
Lemon Coconut Roulade
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Spring Asparagus Soup
Source: chef and author Wolfgang Puck/1996
8-10 servings

4 lb. asparagus- 1 inch woody stems removed and discarded, cut into 1'' pieces
1 medium white onion- dice into large pieces
4 oz. butter
2 qt. chicken or vegetable stock, heated to boil then set aside
1 pint heavy cream

Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes.

Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook.

Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar.

Pass through a fine strainer or chinois. Serve immediately.
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Bay Scallop Seviche
Servings: 6 servings

1 1/2 tsp ground cumin
1 cup fresh lime juice
1/2 cup fresh orange juice
2 lb bay scallops
1 hot red chili pepper *
1/4 cup red onion, finely chopped
3 ripe plum tomatoes **
1 red pepper, seeded & chopped
3 scallions, chopped
1 cup cilantro, chopped
1 lime, sliced, for garnish

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped.

Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro.

Garnish with the slices of lime.

Source: American Bistro - by Irena Chalmers
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ROAST PEPPERED RIB EYE OF BEEF

Have fat trimmed from a 5-6 pound boneless rib eye beef roast. Marinate as directed. Combine 1/4 cup of coarsely cracked pepper and 1/2 teaspoon cardamom seed; rub all over beef and press in with heel of hand. Place on shallow baking dish; carefully pour over this sauce: Mix 1 tablespoon tomato paste, 1/2 teaspoon garlic powder, and 1 teaspoon paprika; gradually add 1 cup soy sauce, then 3/4 cup vinegar. Refrigerate overnight - spoon marinade over meat.

Remove meat from marinade; let stand at room temperature for 1 hour. Wrap in heavy duty foil; place in shallow pan; roast at 300 degrees for 2 hours for medium-rare. Open foil; ladle out and reserve drippings; skim off excess fat. Brown roast uncovered at 350 degrees while making gravy. To 1 cup of meat juices, add 1 cup water; bring to boiling. Serve au jus or thicken with 1 1/2 teaspoon cornstarch mixed with 1/4 cup cold water. (You may use eye of the round in place of eye of the rib if desired).

Serves 8-10.
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Horseradish Cream (Repost)

Board: Daily Recipe Swap at Recipelink.com
From: Betsy at TKL 3-6-2002
RE: Recipe: Smooth and Creamy Recipes (11)

Horseradish Cream
rec.food.cooking/Adrian Lundgren

This is the best part of the holidays!! We have it with beef and sometimes on crackers :} Make lots...it heavenly!

1 tbsp. tarragon vinegar
1 tbsp. red wine vinegar
1 tbsp. lemon juice
3 tbsp. horseradish
1/4 tsp. dry mustard
1/8 tsp. sugar
salt & pepper (these are the only ones i don't remember exact measurements)

Mix all ingredients well and fold into 1 pint of whipping cream (whipped).

Note: I make the mixture ahead a day or 2 if I have time and just mix it with the cream an hour or so before serving. We like it so you can taste the horseradish, so mix to taste.
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GARLIC MASHED POTATOES

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
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Parsnip Chips
Source: KOOLBRICK
Yields: 4 servings

4 parsnips
1/4 cup butter, melted
1/2 cup all-purpose flour
2 cups vegetable oil for frying salt
chili powder
cayenne pepper

Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.

Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
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Lemon Coconut Roulade
Source: Gale Gand
Yield: 8 to 10 servings

Lemon Curd:
2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/2 lemon, zest finely grated
2 tablespoons unsalted butter, slightly softened at room temperature
1/2 cup cream

Cake:
3 eggs
1 yolk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup shredded sweetened coconut
2 tablespoons clarified butter
1/2 cup raspberry jam (optional)
1/2 cup cream
1 tablespoon sugar
Candied violets or rose petals

Equipment: 10 1/2 by 15 1/2 by 1-inch jelly roll pan

Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest.

Rest the mixing bowl on the saucepan, with the bowl's base resting above – not in – the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.

Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.)

Make the Cake: Preheat the oven to 350 degrees F.

Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.

Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.

Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack.

Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.

Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices.