My plans for Easter dinner are coming together nicely. I have a leg of lamb in my freezer right now, awaiting a bath in a garlic marinade, and I just placed my Peapod order for the rest of the groceries I'll need. So far, it looks as if I'll have 3 adult guests and 2 children (a couple of people still haven't responded), and one of those guests is a vegetarian, so I'm guessing I'll have plenty of lamb left over. That's OK. I ordered a bag of white beans so I can make lamb and white bean stew next week.
Here's my final menu:
Appetizers: basil leaves stuffed with goat cheese and toasted pine nuts and (maybe) some deviled eggs
Main course: roast leg of lamb
Side dishes: wild mushroom risotto and roasted asparagus (my favorite way to cook asparagus is to drizzle it with olive oil and balsamic vinegar, sprinkle it with salt/pepper, and then broil it)
Dessert: white velvet cake with white chocolate/cream cheese frosting and raspberry filling
The Peapod delivery will come Saturday morning, and then I'll bake the cake that afternoon. Everything else can wait until Sunday afternoon. I think I'm all set. Now I have to clean my apartment....
Here's my final menu:
Appetizers: basil leaves stuffed with goat cheese and toasted pine nuts and (maybe) some deviled eggs
Main course: roast leg of lamb
Side dishes: wild mushroom risotto and roasted asparagus (my favorite way to cook asparagus is to drizzle it with olive oil and balsamic vinegar, sprinkle it with salt/pepper, and then broil it)
Dessert: white velvet cake with white chocolate/cream cheese frosting and raspberry filling
The Peapod delivery will come Saturday morning, and then I'll bake the cake that afternoon. Everything else can wait until Sunday afternoon. I think I'm all set. Now I have to clean my apartment....
Comments
Could you tell me what variety of basil you use to achieve goat-cheese stuffed leaves? I imagine the leaves must be reasonably large.