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Renee, Tracey
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La Belle Cuisine - More Lagniappe * Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Easter Feast with Gourmet!
Gourmet cheeses on sale now at igourmet  

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I must get out and breathe the air deeply again.”
~ Gustav Mahler

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 Easter Basket Among Daffodils, Louisville, Kentucky, USA
Easter Basket Among Daffodils, Louisville, Kentucky, USA
Photographic Print

Jones, Adam
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Hydrangea, Violas, Easter Lily's, Cincinatti, Ohio, USA
Hydrangea, Violas, Easter Lilies, Cincinnati, Ohio, USA
Photographic Print

Jones, Adam
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Aromatic Garden
Aromatic Garden

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Basket of Ukrainian Easter Eggs
Basket of...
Jim Sugar
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La Belle Cuisine


Easter Feast with Gourmet!

Among other culinary delights, the April 2007 issue of Gourmet
magazine features the following "Southern Accents" Easter menu:

Shrimp Butter Toasts
Cheddar Rice Fritters with
Chile Vinegar Dipping Sauce
Glazed Ham with Pineapple Mustard Sauce
Mashed Turnips and Potatoes with
Horseradish Bread Crumbs
Roasted Orange Molasses Sweet Potatoes
Mustard Greens with Chipotle and Bacon
Pimento Corn Muffins
Pecan Spice Cake with Cream Cheese Frosting
Pineapple in Ginger Rum Syrup

Naturally, we would never be so presumptuous as to publish any of
Gourmet's recent recipes! We are, however, so inspired by this menu
as to use it as inspiration for the following offerings...

Potted Shrimp

Italian Rice Balls

Nigella's Baked Ham in Coca-Cola
Gigi's Stuffed Glazed Ham

Goat Cheese Mashed Potatoes
with Leeks and Chives

Bourbon Sweet Potato Purée
with Buttered Pecans

Southern-Style Greens with Variations

Bacon and Onion Corn Muffins

Southern Corn Sticks Satsuma Tea Room

Muffins Jambalaya

Mammy's Hummingbird Cake

Spiced Pecan Cake with Pecan Frosting

And then there are Gourmet Editor-in-Chief Ruth Reichl's 2007 Easter
picks... She is waxing nostalgic, going for favorites from Gourmet's past:

"First, you have to answer the classic Easter question: Ham or lamb?
This year, I'm serving both, along with other favorite dishes from
Gourmet's past.

Goat Cheese Soufflés in Phyllo Cups,
because I love the ruffley way they
look (and their delicate flavor).
Spring Vegetable Sauté (asparagus, morels,
favas, and snap peas—oh my!).
Roast Leg of Lamb on a Bed of Potatoes
and Wilted Greens.
Spice–Crusted Ham with Maple Mustard Sauce
(the spice and maple sweetness are great together).
And to finish up, Rhubarb Anise Upside–Down Cake,
because it's so easy and even people who think they
hate rhubarb love it."
 — Ruth Reichl, Gourmet Weekly

Julia Child's Savory Puffs

Julia Child's Superb Soufflés

Ginger-Almond Vegetable Stir-Fry

Napa Cabbage, Snow Pea
and Carrot Sauté

Green Olive, Lemon, and Garlic-Roasted Leg
of Lamb with Potatoes and Pan Gravy

Marmalade-Glazed Ham with
Pineapple Relish

[It's okay. Gourmet and BA are kissin' cousins!]

Gigi's Strawberry-Rhubarb Coffeecake

And here's a little something new...

Gigi's Leg of Lamb with Garlic and Herbs

1/2 cup chopped mixed fresh herbs, such as
rosemary, thyme and oregano
1/4 cup chopped garlic
2 teaspoons lemon zest
1 teaspoon sea salt, plus more, to taste
5 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
One leg of lamb, (bone in) weighing about
5 to 6 pounds, trimmed
20 fresh rosemary sprigs
5 heads of garlic, 1/4 inch cut off of top
1/4 cup Madeira
2 cups chicken or beef stock

Position rack in lower third of oven; preheat to 450 degrees F.
In a bowl, combine the herbs, [chopped] garlic, lemon zest, 1 teaspoon
salt, 3 tablespoons oil, and pepper. Coat the lamb with this mixture.
In a large roasting pan over medium-high heat, warm 2 tablespoons oil. Brown the lamb 3 to 4 minutes per side. Transfer to a platter. Arrange rosemary in center of pan. Place the lamb, fat side up, on top. Arrange
the garlic heads around the lamb. Roast until an instant-read thermometer
inserted into the thickest part of the meat, away from bone, registers 130 degrees F for medium-rare, about 1 hour. Transfer to a carving board,
cover loosely with foil, and let rest 20 minutes prior to serving.
Skim fat from the roasting pan, set it over medium heat and add the
Madeira, stirring to scrape up browned bits from pan bottom and smash
the roasted garlic. Add the stock. Strain mixture into a saucepan and cook
over medium heat until thickened, 5 to 10 minutes. Season with salt and pepper to taste. Carve lamb for serving and serve the sauce alongside.
Serves 6 to 8.

Featured Archive Recipes:
Monte's Ham
Provençal Leg of Lamb with
Fennel and Scallions

Rack of Spring Lamb Marinated in Garlic...
Rack of Veal, Herb-Roasted
Asparagus and Baby Leeks (Rich and Poor)
Balsamic-Braised Kale
Mashed Potatoes with Leeks and Sour Cream
Side Dishes Extraordinaire from Commander's Palace
Fruit-Filled Lattice Torte with Four Fillings
Irish Tarte Tatin (Rhubarb Tart)
Nut-Crusted Cream Cheese Pound Cake
Rhubarb and Berry Compote with Mint
Rhubarb Soup with Citrus Sorbet

La Belle Cuisine

More Lagniappe Recipes
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Index - Rites of Spring Recipes
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