While this LA morning fog is persisting, Spring is upon us here at GOE. Spring is an awesome time to take advantage of some seasonal ingredients. Lamb is a big one, and lots of produce starts to become available, including asparagus! It’s one of our favorites here.
We found a great Matzo Brei recipe for Passover week. It’s simple and quick, with only two ingredients. And it looks good!
We wanted to give you some new ideas for your spring time table! We know many of our readers are going to celebrate Easter with families over the weekend, and many of those tables might include lamb. Rather than traditional roast lamb, why not try out these Port-Braised Lamb Shanks, from one of our favorites chefs, Chuck Hughes? They would go great with sour cream mashed potatoes, some crisp green beans, or asparagus!
We know those honey hams are everywhere in stores lately, wrapped up in foil, in those crazy net bags (GOE would like to remind you to dispose of the net bags properly so they don’t kill fish!). But let’s be honest. How many of those hams have you actually enjoyed? Executive Chef Phil suggested something to cut the salt and make it a ham worth remembering!
Make a quick balsamic reduction. Take 2 cups of balsamic vinegar and 1/2 cup of brown sugar, and combine them over medium heat. Once the sugar dissolves, bring the vinegar and sugar up to a boil, reduce the heat and let it simmer until reduced by half, and it’s done. Once the ham is baked, take it out of the oven and brush the reduction on while the meat is still hot. This will create a nice glaze, and pull some of the sodium out. (Though salty ham is a nice excuse to drink a few Coronas on an Easter afternoon.)
Asparagus is back in a big way. Why not sautee up some diced shallots with butter, or toast some chopped hazlenuts to top your side dish with?
We hope everyone’s holidays have been memorable this week! Be sure to let us know how your holiday table was!