PUSSY WILLOW ... 'SURE SIGN OF SPRING' ~ ROAST LEG of LAMB with TARRAGON MINT BUTTER / GARLIC SMASHED POTATOES

"Spring is sooner recognized by plants than by men."

~ Chinese Proverb

Pussy Willow

(Photoshop fun)

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ROAST LEG of LAMB with TARRAGON MINT BUTTER

~ Spring lamb basted with fresh herbs, garlic smashed potatoes, sautéed asparagus and carrots complete this delightful seasonal meal, perfect for Easter (adapted from Bon Appétit - April 2009)

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Lamb:

1 6 1/2 lb. well-trimmed leg of lamb

several 1-inch strips (very thin) orange peel

2 Tbsp. extra-virgin olive oil

coarse salt and freshly ground pepper

2 cups dry red wine

1 cup low-salt chicken broth

1/3 cup lemon juice

2 tsp. finely grated orange peel

tarragon and mint sprigs for garnish

• Lamb: Using small sharp knife, make 1-inch deep slits all over lamb. Insert 3 or 4 orange peel strips in each slit. Can do 1 day ahead (wrap in plastic and chill).
• Position rack in bottom third of oven and preheat to 450º.
• Heat oil in large skillet. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet and cook until brown on all sides, about 8 minutes. Transfer to roasting pan.
• Brush with 2 tablespoons herb butter. Roast 15 minutes. Brush again with 2 tablespoons herb butter. Reduce heat to 350º. Continue to roast lamb until thermometer inserted into thickest part registers 135º to 140º for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest for 30 minutes.
• Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine, broth and lemon juice. Bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and freshly ground pepper.
• Arrange sliced lamb on platter garnished with tarragon and mint sprigs. Serve with sauce. (8 servings)

Herb Butter:

3/4 cup room temperature unsalted butter

3 Tbsp. chopped fresh tarragon

3 Tbsp. chopped fresh mint

4 tsp. tarragon vinegar

2 tsp. grated lemon peel

1 tsp. coarse salt

Stir butter, tarragon, mint, tarragon vinegar, lemon peel and salt in medium bowl until well blended. Can make ahead but bring to room temperature before using.

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GARLIC SMASHED POTATOES

(Bon Appétit - Feb 2009)

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1 3/4 lb. small (scrubbed) Yukon Gold potatoes (about 16)

6 peeled large garlic cloves

1 Tbsp. extra-virgin olive oil

2 Tbsp. butter

coarse salt and freshly ground pepper to taste

1/2 cup sour cream

3 Tbsp. chopped fresh chives

• Preheat broiler. Generously butter glass pie dish.
• Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Smash coarsely with wooden spoon until potatoes split open. Drizzle with oil and dot with butter. Sprinkle with salt and pepper.
• Broil potatoes until crisp and golden, watching closely to avoid burning, 8-10 minutes. Top with dollops of sour cream; sprinkle with chives. (6 servings)

PRIMROSE LANE ~ (SUNDAY NIGHT SUPPER ) HERB CRUSTED LEG of LAMB / SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS / BROILED ASPARAGUS

"Bountiful Primroses,

With outspread heart that needs the rough leaves' care."

~ George MacDonald (Wild Flowers)

~ Primrose Lane

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HERB CRUSTED LEG of LAMB

~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted, herb-rubbed lamb can be refrigerated overnight.

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7-8 pound bone-in leg of lamb

(fat trimmed & room temperature)

6 Tbsp. fresh bread crumbs

6 Tbsp. unsalted butter

6 cloves minced garlic

flat leaf Italian parsley

3 Tbsp. fresh thyme

3 Tbsp. chopped rosemary

2 Tbsp. fresh lemon juice

coarse salt & freshly ground pepper

1/4 cup Dijon mustard

• Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb.
• Bake lamb for about 2 hours until browned on top and thermometer inserted in thickest part of meat registers 150-degrees for medium meat.
• Transfer lamb to carving board and let rest for 15 minutes (while lamb is resting, broil asparagus). Carve into slices and serve. (8 servings)

Recommended Wine Pairing: Chateau Chantal 2005 Pinot Noir Reserve ~ Pontes Vineyard

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SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS

5 pounds well-scrubbed small Yukon Gold potatoes

coarse salt & freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup chopped black olives

1 heaping cup chopped herb mixture of parsley, thyme, rosemary and chives

• Place potatoes in large stockpot. Cover with water and bring to boil. Reduce heat and cook until tender poked with fork, about 30 -35 minutes. Drain, reserving 1 cup cooking water.
• Smash potatoes with salt & cracked pepper and enough water to make moist. Stir in black olives, olive oil and herbs. Taste for seasonings and adjust.

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BROILED ASPARAGUS

2 bunches fresh asparagus

2 Tbsp. extra-virgin olive oil

lemon juice & zest

coarse salt & freshly ground black pepper

• Turn oven to broil. Arrange asparagus on large Pam sprayed baking sheet. Toss with olive oil. Sprinkle with salt & pepper. Broil until just tender, 8-10 minutes shaking pan once or twice.
• Remove and sprinkle with lemon juice & zest. (Serves 8)

WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB

" You'll never plow a field by turning it over in your mind "

~ Irish Saying

MINT BUTTERFLIED LEMON LEG of LAMB

~ 'Spring lamb' ... perfect for the season

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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)

2 lemons & zest

3 minced garlic cloves

4 Tbsp. chopped mint

4 Tbsp. extra-virgin olive oil

coarse salt and freshly ground black pepper

MINT SAUCE:

1/2 cup good mint jelly

1/2 cup fresh lemon juice

zest from above lemons

1 Tbsp. butter

1/4 cup brown sugar

1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb crisscross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
• Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
  

FORCING FORSYTHIA ~ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE & BLACK OLIVE ROSEMARY SCONES

" Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy. "

~ Anne Morrow Lindbergh

GARDENING TIP: Buckle your galoshes ... grab a pail and pruning shears and trudge through the snow. Snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two.

SPRINGHOUSE SALAD WITH ORANGE VINAIGRETTE

~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper
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1 large head romaine
bunch of watercress
2 large wedge-sliced avocados dipped in freshly squeezed orange juice
2 large wedge-sliced red or green pears dipped in freshly squeezed orange juice
2 oranges, peeled and sectioned
3-6 sliced cooked chicken breasts
(gently poach in fresh orange juice, water, a bit of white wine & tarragon)
toasted almonds or pistachios

ORANGE VINAIGRETTE:
1 Tbsp. freshly squeezed orange juice
6 Tbsp. extra-virgin olive oil
2 Tbsp. wine vinegar
pinch salt & freshly ground pepper

• Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top jar & shake vigorously.
• Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)

BLACK OLIVE ROSEMARY SCONES

~ from Scones, Muffins & Tea Cakes

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3 cups flour
1 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
3/4 cup unsalted butter, chilled & cut into 1/2-inch slices
1/2 cup pitted Kalamata olives, sliced in thirds
2 tsp. finely chopped fresh rosemary
2 tsp. grated lemon zest
1 cup buttermilk
1 egg beaten with 1 Tbsp. cold water - for egg wash
2 tsp. coarse sea salt

• Preheat oven to 400-degrees.
• Lightly grease baking sheet and set aside. In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork. Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
• Bake scones on baking sheet for 20-25 minutes or until golden brown. (12 scones)
  

FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS

“One swallow does not make a spring, nor does one fine day."

~ Aristotle

~ Spring bouquet

(Gerbera daisy & tulips)

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FRENCH BLUE CHEESE SPRING SOUP

~ A taste of spring in January (National Soup Month)

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1 bunch carefully washed and chopped leeks (white part only)

1 chopped onion

1/2 cup chopped celery

1/4 cup unsalted butter

2 quarts organic chicken broth

6 cubed (well-scrubbed) cubed redskin potatoes

2 chopped carrots

1 bunch fresh trimmed asparagus, cut in 1-inch pieces

with snapped tips reserved

1/3 cup Arborio rice

1/2 lb. fresh baby spinach leaves

1 cup half & half (or heavy cream)

coarse salt & white pepper to taste

1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton

• Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
• Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
• Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
• Ladle into warmed bowls and top with cheese. (8-10 servings)

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THE VILLAGE CLUB POPOVERS

~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE

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5 eggs

4 cups milk

5 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 tsp. vegetable oil

Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)

Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.

SPRING SUPPER ~ PESTO FOCACCIA SANDWICH & MEDITERRANEAN GREEK SALAD

~ Centaurea montana (Mountain Bluet)

a friendly face in the garden

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PESTO & ROSEMARY FOCACCIA SANDWICH

~ Serve with Mediterranean Greek Salad

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Large focaccia or ciabatta bread

4 oz. pesto (homemade or good quality store bought)

1/2 lb. thinly sliced Rosemary ham (or Black Forest)

1/2 lb. thinly sliced roasted turkey breast

6 slices Provolone cheese

1/2 thinly sliced red onion

fresh basil leaves

• Preheat oven to 450-degrees.
• Slice bread in half horizontally. Spread pesto evenly over each cut slice.
• Layer ham, turkey, and provolone evenly over bottom half. Top with remaining bread and wrap in foil.
• Bake 10 minutes. Uncover top of loaf and cover with fresh basil leaves. Slice into 6 wedges.

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MEDITERRANEAN GREEK SALAD

1/2 lb. halves crosswise sliced green beans

3 Tbsp. red wine vinegar

1 clove crushed garlic

1 chopped shallot

1 tsp. Dijon mustard

1 tsp. fresh oregano

1 tsp. fresh thyme

3 large fresh basil leaves

1/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

1 lb. halved grape tomatoes

1/2 thinly sliced red onion

1 cup crumbled Greek feta cheese

• Blanch green beans in boiling salted water until just tender, about 4 minutes. Drain, rinse under cold water, pat dry and set aside.
• Combine vinegar, garlic, shallot, mustard, oregano, thyme and basil in a blender. Slowly add olive oil. Season with salt & pepper.
• In large salad bowl, combine green beans, tomato halves, sliced onion and crumbled feta cheese. Toss with vinaigrette.

SPRING BRUNCH ~ MOREL QUICHE & RHUBARB BREAD

~ Wildflower garden

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MOREL QUICHE

~ A spring brunch recipe from Between the Lakes (A Collection of Michigan Recipes)

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4 oz. diced lean bacon

1 Tbsp. butter

1/4 cup sliced wild onions or scallions

1 Tbsp. butter

4 cups cleaned & dried morel mushrooms

1 egg white

1/2 cup diced Gruyere cheese

2 cups scalded and cooled half & half

3 eggs

1/4 tsp salt

1/8 tsp. white pepper

freshly grated nutmeg

butter for sauteing

Pate Brisee

• Cook bacon in saute pan until almost crisp. Drain and set aside.
• Melt 1 Tbsp. butter in pan and add wild onions. Saute until translucent and set aside.
• Melt 1 Tbsp. butter. Add a batch of mushrooms and saute just until tender. Set aside.
• Repeat with remaining mushrooms, adding 1 Tbsp. butter for each batch.
• Roll Pate Brisee into a circle. Fit into a 9-inch pie plate, trimming and fluting the edge. Pierce with fork tines and brush with egg white.
• Layer bacon, onions & mushrooms in pastry. Sprinkle with cheese. Whisk half & half into eggs in a mixing bowl. Add salt, pepper and nutmeg. Pour over the cheese. Bake at 375-degrees for 35 minutes or until top is golden brown. Serve warm. (6-8 servings)

Pate Brisee

1/2 cup softened butter

2 cups sifted flour

1/2 tsp. salt

1/2 - 3/4 cups water

Lightly rub butter into flour & salt in a bowl with fingers, then by hand. Make a well and add gradually add water, stirring with index finger moving to outer edge to incorporate flour. Form into ball and let rest for up to 2 hours.

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RHUBARB BREAD

~ Favorite old 1984 R.S.V.P. Bon Appetit adapted recipe from The Catnip Mouse, a tearoom in Riverton, Connecticut.

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1 1/2 cups firmly packed brown sugar

2/3 cup oil

1 cup buttermilk

1 egg

1 tsp. vanilla

1 tsp baking soda

1 tsp salt

2 1/2 cups flour

1 1/2 cups diced uncooked fresh rhubarb

1/2 cup chopped nuts

1/2 cup sugar

1 1/2 Tbsp. grated orange peel

1 Tbsp. room temperature butter

• Preheat oven to 350-degrees. Grease two 9x5 inch loaf pans. Line bottom and sides with waxed paper.
• Combine brown sugar and oil in large bowl and beat well. Mix butter, milk, egg, vanilla, baking soda and salt in small bowl. Add to brown sugar mixture and blend thoroughly. Gently fold in flour, rhubarb and nuts. Divide batter evenly between prepared pans.
• Combine sugar, orange peel and butter in small bowl and blend well with fork. Sprinkle over batter.
• Bake until tester inserted in center comes out clean, about 1 hour. Let cool in pans, then turn onto racks. Remove waxed paper before serving.

SPRING SUPPER (on a record breaking hot evening) ~ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe.

~ Friends in the wildflower garden

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GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

~ Fast, refreshing and easy supper for a summer-like spring evening

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2 lbs. peeled large raw shrimp (fresh or thawed frozen)

1 1/2 lb. asparagus spears (or trimmed fresh green beans)

1/2 lb. crumbled cooked bacon

1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish)

3/4 cup toasted pine nuts (reserve a bit for garnish)

8 (12-inch) wooden skewers

Basil vinaigrette:

1/2 cup chopped fresh sweet basil

1/2 cup balsamic vinegar

4-6 minced shallots

3 cloves minced garlic

1 Tbsp. brown sugar

1 tsp. Lawry's Seasoned pepper

pinch of coarse salt

1 cup extra-virgin olive oil

• Soak skewers in water while preparing salad.
• Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended.
• Combine shrimp with 3/4 cup of vinaigrette in plastic bag and chill for 30 minutes, turning occasionally.
• Meanwhile, blanch asparagus (or green beans) in boiling salted water for 4 minutes. Drain and plunge into ice water. Remove, pat dry and chill.
• Remove shrimp from marinade and thread onto skewers.
• Grill over medium-high with lid down for 2 minutes on each side or until shrimp turn pink. Remove from skewers and toss with asparagus (green beans), bacon, feta or Parmesan cheese, toasted pine nuts and remaining 3/4 cup Basil Vinaigrette. Sprinkle with additional cheese and toasted pine nuts. Serve on chilled plate surrounded by spring flowers from the garden.

DERBY DAY / CINCO de MAYO ~ FIESTA SHRIMP COCKTAIL & MUSTARD BOURBON BEEF TENDERLOIN

FIESTA SHRIMP COCKTAIL

~ Jalapeno peppers give it a kick

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30 chilled cooked & deveined shrimp with tails

4 chopped and seeded plum tomatoes

1/2 coarsely chopped red onion

1 seeded jalapeno pepper

2 cloves garlic

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1/4 tsp. cayenne pepper

1/4 tsp. freshly cracked pepper

pinch coarse salt

1 large diced ripe avocado

lime slices for garnish

Process tomato, onion, jalapeno pepper, garlic, cilantro, lime juice, cayenne, salt & cracked pepper in food processor; coarsely chop. Blend in avocado. Either spoon into 6 individual cocktail glasses or one large glass bowl. Arrange chilled shrimp around edge of glass. (six servings)

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MUSTARD BOURBON BEEF TENDERLOIN

~ perfect for Derby Day

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1/2 cup Dijon mustard

1/4 cup Bourbon

1/4 cup soy sauce

1/2 cup packed brown sugar

3 Tbsp. Worcestershire sauce

1 bunch minced green onions

3 cloves minced garlic

1 Tbsp. chopped fresh rosemary

freshly cracked pepper

1 (4 1/2 - 5 lb) trimmed beef tenderloin

or fillets for grilling

• Combine above ingredients, reserving 1/2 of chopped green onions for garnish. Sprinkle tenderloin with cracked pepper and marinate several hours or overnight, turning occasionally.
• Let set at room temperature. Remove from marinade and place in roasting pan. Bake at 500-degrees for 30-35 minutes or until thickest portion of tenderloin registers 145-degrees (medium rare) or grill fillets over hot coals until desired doneness. Loosely cover tenderloin and let stand 15 minutes before serving.
• Bring marinade to boil and simmer 5 minutes. Serve sauce over sliced tenderloin and sprinkle with additional chopped green onions.