04 April 2010

traditional Greek Easter dinner

Adam decided we were going to be a bit more adventurous for Easter dinner this year, and found this article the other day on NPR with a number of recipes in it. Adam followed the recipes exactly, since these were all new cooking concepts.

chicken and rice soup - we had this with homemade sour-dough bread. It was the perfect complement to it! The lemon flavor was quite prominent in the soup, but it wasn't overpowering. If you try this, be careful with the eggs so they don't cook up wrong. This was our "first course" which we had for lunch between General Conference sessions, and we had the rest of the dinner after Conference ended.

roasted leg of lamb - this was expensive! 30 bucks for a not-very-large piece of meat! We wondered at first if we'd like it - if not, that was a pretty big waste ... but hey, at least then we'd know to not spend that kind of money again. But it was good! Lots of rosemary and garlic and other herbs in it. Adam is sold - we'll have this maybe once a year just because of the cost.

asparagus with dill and garlic - asparagus was something I never had as a kid, but have liked quite a bit as an adult. It also had melted parmesan cheese over it.

There is also a recipe for an Easter bread (the red eggs on it look kinda yucky, if you ask me). Adam planned to make it but we ran out of time and didn't really need it anyway because we had the sour-dough to go with the soup.

roasted new potatoes with feta cheese - this was not included in the article but Adam found it to be a side to the lamb.

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