We start the long holiday weekend by supporting a local restaurant's take-out-only service with pizza, some old favorites from East End: Magic Carpet (béchamel sauce, aged gruyere, mushrooms, garlic, sage, and bacon) and Meat Combo (red sauce, pepperoni, sweet italian sausave, bacon, and house cheese blend).
The next day, we try a recipe from a new cookbook by one of our favorite sources of recipes, Melissa Clark of the New York Times: Dinner in French, Artichokes with Feta-Dill Dressing. We follow this with shrimp burgers with homemade tartar sauce that we had recently seen on the TV show Cook's Country. While we prepare this, we also start a leg of lamb for the next day with a marinade of lemon juice, orange zest, anchovies, basil, and olive oil. We insert spoonfuls of the marinade into inch-deep (2.5 cm) cuts in the leg and rub the remainder over the outside. Then it's into the refrigerator for the leg for a day.
Shrimp burgers, artichoke
Lamb leg, marinating
For Easter, we roast the leg of lamb, in red wine with Kalmata olives, basting occasionally, for about an hour and a half while we prepare the accompanying dishes: Three Cheese Pommes Anna (layers of sliced russet potatoes with Gruyère, Parmigiano Reggiano, and Pecorino Romano (along with butter, rosemary, garlic, nutmeg, panko bread crumbs, and sliced onions) and Walnut-Mortadella Green Beans. We start with Pizettes (con Pomodoro e Mozzarella, con Gorgonzola e Funghi, and our own olive oil/anchovy version), from Italian Street Food by Paola Bacchia.
Easter table, leg of lamb ready to serve