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Spring/Easter Cooking Class Recipes!

A big thank you  for such a delightful class Tuesday night!  We had a lively and fun group, cooked the most delicious leg of lamb and fixings, finished off with key lime pie.   Jennings was the star of the show!  Thank you all who made this happen!  Caroline was  there observing and supporting, the sister duo Virginia and Barbara swooshed in to clean up and pack up…  thank you all for a great night! The participants raved about how much they learned and are inspired to seek and buy more local food.

Support your local Farmers!

CARTERET LOCAL FOOD NETWORK SPRING/EASTER DINNER COOKING CLASS 4/11/19 with Jennings Wright Roast Lamb Boneless leg of lamb, 3-5lb Kosher salt Black pepper Red wine Chicken or beef stock Preheat oven to 350. Liberally sprinkle the lamb with salt and pepper. Place, fat side up, in a roasting pan. Pour about 1c of wine and enough broth to cover the bottom of the pan to 1/4-1/2” (depending on size of the pan). Bake to an internal temperature of 140 degrees, remove and let rest for 15 min before cutting. (Approx 15-20 min per pound.) Spring Salad Spring lettuce: ie. butter, arugula, baby romaine Other spring veggies: radish, kohlrabi, green onions, micro greens, peas Other veggies: ie. cucumbers, tomatoes, blanched sugar snaps, daikon radish, carrots Goat or feta cheese, or freshly shredded parmesan Mix together in a bowl and toss with vinaigrette. The key to a good salad is multiple textures and flavors. Start with what you can get fresh and locally grown, and then add from the grocery store. You want

  1. something crunchy (radishes, kohlrabi, cucumbers, sugar snaps); *

  2. something peppery (arugula, radishes);

  3. a mild onion;

  4. and a salty cheese. You can also add some strawberries or nuts, if you’d like. Lemon Vinaigrette 1/3 c olive oil 1/3 c freshly squeezed lemon juice (approx 2 large lemons) 1/2 tsp dijon mustard 1 tsp (or to taste) apple cider vinegar 1/4 tsp kosher salt dash black pepper Put together in a jar and shake well to mix. Mashed Potatoes 5-6 large Idaho/russet potatoes, peeled and chopped into 1-2” pieces (try to make them uniform sizes so they cook evenly) 3 tbsp butter, melted 1/4 c sour cream 1/4-1/3 c cream or chicken broth 1-2 tsp kosher salt, to taste 1/4 tsp black pepper, to taste Put the potatoes in a large pot and cover with cold water. There should be at least 1” of water above the potatoes. Bring to a soft boil and let cook until fork tender but not mushy. Drain the potatoes in a colander and put back into the pot. With a potato masher or fork, mash the potatoes until there are some lumps but it’s mostly mashed. Add the ingredients, starting with half the amount of salt. Mix with a fork. TASTE. Add more salt if needed. Add more cream/broth if the potatoes are not soft and creamy. GRAVY 2 c chicken or beef broth 2 tbsp cornstarch 2 tbsp onion, minced 1 tbsp butter salt and pepper drippings from cooked meat (optional) In a medium pot or pan, saute the onion on Medium in melted butter with a pinch of salt and pepper until just getting soft. In a bowl, mix the cornstarch with 1/2 c of broth until the cornstarch is dissolved. Set aside. Add the remaining broth to the onions and cook on Medium until it is steaming and starting to boil around the edges. Quickly stir the cornstarch/broth mixture, then pour into the pan. WHISK CONSTANTLY until the gravy turns clear again, then turn down to Low. Add drippings if using, and stir well. TASTE, and adjust seasoning with salt and pepper.

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