Dinner menu to help you welcome spring

Depending on where you live, by the time March arrives, spring has already blossomed or you desperately wish it would start blooming.

Tired of squash and radishes? Me too.

However, if some of the spring-produced items, such as fresh turnips or strawberries that are required in these recipes, are not yet available in your area, give yourself permission to jump the season. a little bit. Buy onions and leeks at the farmers market, but buy organic berries at the supermarket. (In Southern California, where I’m new, you’ll find strawberries at most farmers markets this time of year.)

Of course, you can find onions at any time. But at this time of year, when product choices are more limited, it’s good to let them show off a bit. Along with the leeks and some garlic, the slowly softened onions form the base for the first savory tart. For the best-tasting toppings, use good, fruity extra-virgin olive oil, and season well with alliums with salt, pepper, and thyme. Do this oniony base whenever you have 10 or 15 minutes to spare. It can be left at room temperature until you’re ready to put the tarts together (or refrigerate and use within a few days).

Once the fill is ready, most of the work is done. All that’s left to do is spread the prepared onion on a rolled sheet of puff pastry, then coat with anchovy fillets and capers and bake until golden. Use any pastry or doughnut you’d like, or you can even spread the mixture over the yeasted pizza dough. But using store-bought or homemade puff pastry makes the most incredible impression. Serve it warm from the oven or at room temperature. A bowl of green salad lightly served alongside would also be welcome.

Enter the main course. If you ask a friend to stop by for lamb and turnips, the response may be less enthusiastic, as it is reminiscent of a thick winter lamb stew. (That might have been fine a month ago.) But this lamb and radish dinner is quite the opposite. It calls for the most succulent part of lamb, bean sprouts, grilled over rosemary stalks, then sliced ​​into pieces. An eight-piece rack of lamb can be cut into four pairs or eight small pieces. Although I think a rack of lamb is enough for four servings, you may want to grill two for diners with a more appetizing palate.

As for turnips, this menu features small new sweet radishes, no bigger than a Ping-Pong ball, and certainly not the large purple radish you often find near potatoes at the grocery store. Radishes are new to the market with their green tops attached and are well worth checking out. Use the smallest tubers you can find, halve or quarter, or cut the medium white radish into small pieces. (You can also use round beets, and if the tops are not available, use spinach, mizuna, or other quick-cooking greens.) Small turnips cook quickly in a pan, just submerged, with A lump of butter – or a large bit of olive oil – is added. They are briefly simmered for five minutes, until tender, then add the greens to let them wilt. Finally, the heat is increased, to cook away most of the water. Cooked in this way, young radishes are simply delicate.

Finally, for dessert, I always find fresh fruit the best choice. Choosing is easy, as sweet, ripe organic strawberries are now available at my West Coast farmers market. To them, I added in a cake mix, an easy-to-make custard custard, and a bit of rose water, since strawberries are botanically related to roses. It makes for a beautiful pairing, and a few rose petals add drama. While a sprinkle of confectioner’s sugar and a splash of Champagne wouldn’t be a bad idea either, giving things a celebratory sweetness is beckoning spring to arrive quickly.

https://www.nytimes.com/2022/02/25/dining/spring-dinner-menu.html Dinner menu to help you welcome spring

Fry Electronics Team

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