Recipes and Stories

1 April 2015 Mastering the Make-Ahead Easter Dinner II (No Fooling)

April 1, 2015

Tags: Spring Purees, Carrot Soup, Make-Ahead Easter, Dinner Party Planning, Classic French Cooking, Classic Southern Cooking, Soup

Spring Carrot Puree is a perfect make-ahead first course for Easter Dinner.
Once you have the menu fixed, today or tomorrow shop for the things that will keep: pantry staples, dairy products, the meat, potatoes, onions, and anything that you’ll need for the next make-ahead—in this case the soup.

My own menu: Puree of Spring Carrots, Butterflied Roast Leg of Lamb, Potato Gratin, Asparagus (the jury is still out on the sauce for this), and chocolate pots-de-crème. (more…)

14 April 2014: Easter II Spring Purees

April 14, 2014

Tags: Easter Dinner, Classic French Cooking, Purees, Spring Purees, Classic Southern Cooking, Soup

Spring Puree, in this case made with fresh young carrots.
One of the nicest ways of beginning an Easter dinner (or any other spring celebration meal) is an old-fashioned French puree. These are not the thick, mashed-potato like “purees” that have become so fashionable lately, but fresh vegetable soups that have been pulverized to a suave, elegant cream.

Not only do purees show off the fresh, full flavors of the season’s produce, they adapt beautifully to the unpredictability of the weather, being equally as good cold as hot. (more…)