For Easter, I'll cook for my folks, Wendy's folks & brother, and Wendy at our house. Here's the menu:

* Cold Melon Soup
* Roast Pork Loin stuffed with Proscuitto & Rosemary
* Baby Spinach Salad with Roasted Red Onions, Goat Cheese, Pine Nuts, and Citrus Vinagrette
* Asparagus with Hollandaise
* Garlic-Lemon Roasted Potatoes with Olives & Feta
* Viennese Cherry-Cheese Torte

So, what is on your Easter menu? Are you cooking? If not, who does the cooking?

My folks are out of town this Easter so I'm thinking Taj Mahal may be doingthe cooking:)
~m

We love "the Taj". Good folks, good food there.

That sounds... SO GOOD!

Ah... stuffed loin.

That sounds like it needs a boump-chika-woump keyboard-bass line in conjunction with the meal.

~fff

We've got the loin for stuffing at the house, in our fridge. It arrived last night, all pink and plump, just waiting to have a hole drilled through it and stuffed, Stuffed, STUFFED with a hot, steamy mixture of rosemary and proscuitto.

That DOES sound dirty, eh?

It's sad, but I honestly hadn't given any thought to food for Easter. All I've really been concerned with is how to attend a service at my church without missing the US vs. Mexico World Cup qualifier that's taking place at the same time.

I imagine that I'll probably be eating some humble pie over the weekend. . . .

gotta love mom's!

i was thinking about a packet of gently cooked ramen noodles for the main with either an edy's lime fruit pop or a necterine for dessert. also considering opening a bottle of italian mineral water to accompany the meal.

peace,
zayne

I am doing the main dish and vegetable. Other people are doing the rest. So I am making a garlic and herb drusted leg of lamb. It has garlic (lots), dijon mustard, chies, and fresh thyme. Then the roasting pan is deglazed with beefbrothe and red wine for a little sauce. For the vegetable I am steaming some Artichokes and serving them with lemon sauce.


The pork loin sounds fabulous, and I am always a sucker for asparagus with hollandaise.

I am going to Easter brunch with my folks, as per tradition. Can't wait for those mimosas.

The Drew- Can I have dinner at your place? Can I at least have the salad? MMMM.
We are going to a relative's house in Toledo for Easter dinner. I am bringing the appetizers, though they are called the hors d'ouvres. The tide-you-overs.
I hear lamb is on the menu this easter- which seems ironic that there are pictures of little baby lambs all over the place at easter and I will be eating one. Mwahahhahhahaa!!!!

um... so if you eat lion, too... the lion will lay next to the lamb?

~fff

I might make Crucifix Carrots, but I think Taj Mahal Indian might win out...

~fff

Ya know, I've got a blender method that makes hollandaise trivial to make! Easy-peasy!

Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there's little reason to make it any other way. If you like, stir in one teaspoon or more of minced fresh herbs -- especially tarragon or dill -- into the sauce after making it. From HOW TO COOK EVERYTHING, Mark Bittman, page 790. Makes approx. 1 cup.

INGREDIENTS
1 Stick Butter
3 Ea Egg Yolks
1/2 Teaspoon Salt
Pinch Dry Mustard Or Cayenne
1 Tablespoon Fresh Lemon Juice, (or More To Taste)

PREPARATION
1. Melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

2. Combine all the other ingredients in the blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more lemon juice or other seasonings if necessary.

Transfer to a container and serve or keep warm by placing the hollandaise in a bowl and nesting the bowl in a bowl filled with very hot water, stirring occasionally, for up to 30 minutes.

My family is going to Brio at Newport on the Levy since no one wanted to cook. I hope it is decent.

BRIO is good. We've eaten there several times. I hope you enjoy it!

Brio was very good
I had Chicken with angel hair pasta and pesto
Mark had lobster and shrimp pasta
my mom had crab cakes with salad and french green beans
my brother had chicken parmesan
everybody enjoyed their meal