This week, see what the Bero’s are making for Easter Sunday and learn to make a delicious, fresh spring salad with oranges and asparagus. Also, a review of Finger Lakes Tea Company and the Dim Sum they serve at the outlet mall in Waterloo.
orange, olive, fennel on a bed of escarole and arugula
2 tablespoons olive oil
1 tablespoon lemon juice
pepper, dried dill and mint
1 tablespoon red wine vinegar
Pinch of sugar & salt to taste
Mix in a metal bowl
washed and chopped escarole and arugula, 4 oranges ( rind removed) into 1/4 inch slices, 1 red onion thinly sliced
1 fennel bulb thinly sliced
Place on a large flat salad plate and top with kalamata olives, crumbled feta, cooked black beans lentils. or garbanzo beans and serve
ROAST BONELESS LEG OF LAMB WITH LEMON ROASTED POTATOES
5 pound boneless leg of lamb, rub with olive oil and dijon mustard
Mix: 2 tablespoons of soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon of garlic powder
salt and pepper to taste
Sprinkle mixture over the lamb
Wrap in plastic wrap and refrigerate over night
2 hours before roasting , remove plastic.
Place on a roasting rack, let sit for 2 hours at room temperature
Mix: 4 pounds yukon gold potatoes, peeled and cut into quarters, 2 lemons cut into quarters,
1 head of garlic cut in half,1 tablespoon lemon juice, 1 teaspoon of dry rosemary
Place potato mixture in a roasting pan push to side of pan
Make room for lamb and rack in the center,bake at 350 degree for 11/2 to 2 hours ( internal temperature 130 degrees
Let lamb sit for 20 minutes
Slice and serve with lemon potatoes
RICOTTA CHEESE CAKE
Easter desert from Campania
Line a sieve with cheese cloth, set over a bowl.
Add 31/2 cup of ricotta cover with plastic, drain in refrigerator overnight
In a large bowl whisk to pale 5 egg yolks, 3/4 cup of sugar
Add: drained ricotta, zest of 1 orange and zest of 1 lemon
Add 1/2 cup heavy cream, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, pinch of salt
Fold in 1/2 cup golden raisins that have been soaked in 3 tablespoons rum for 2 hours
Beat 3 egg whites to firm peaks, gently fold into ricotta mixture
Grease a 8 inch spring form pan with softened butter, sprinkle with panko bread crumbs to coat pan, shake off excess.
Add ricotta mixture, bake in preheated 375 degree oven for 1 hour and 10 minutes, until top is golden.
Let cool, serve at room temperature
Serve with fresh fruit ( strawberries or blueberries).
SEMOLINA AND ESCAROLE SOUP
from the province of Pulgia
Heat: in a large pot, 2 teaspoons butter, 2 cups sliced scallions 2 cups cleaned and chopped escarole, salt and pepper to taste
cook for 3 minutes
Add: 6 cups of hot chicken stock, bring to boil and add very slowly 1 cup of semolina stirring continually.
cover, simmer for 20 minutes
Add : 1 can of drained cannelini beans
Heat for 3 minutes
Serve topped with grated parmesan and a sprinkling of olive oil.
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