Apr 8th, 2004

Poetry de Spam

awaken lawn banish buzzsaw
rink it knoxville fieldwork
mouthpiece bootstrapping bacterium fermi quote
millinery coplanar clergyman foolhardy
alpenstock condominium hades rode
poignant affine earphone
sci posit albert

lovely. as always.

and by request, the Pale Green Salad, with annotations

The recipe came from FabulousFoods.com which in turn, has this credit:

"This recipe was given to us by Joan Kekst, author of the fabulous book Passover Cookery. Whether you are new to preparing a Seder or an exeprienced cook, this is best, most well organized guide we have seen.

Pale Green Salad:
2 tart green apples, core and thinly slice (and since I didn't have any, I used Bartlett pears)
juice of 2 limes
grated zest of one lime
2 cans artichoke hearts, drained and chopped
6 scallions, sliced
2 large cucumbers, sliced lengthwise, peel, seed and cut crosswise
2 stalks celery hearts, thinly sliced
8 pitted green olives, sliced (pimento stuffing removed)
salt and freshly ground white pepper (The mill was filled with a blend of white, green, pink and black)
1 teaspoon horseradish grated
2 tablespoons light olive oil (don't use light, only use extra virgin, first press)
4 tablespoons cilantro or parsley, minced (I always use cilantro, for contrast, taste-wise)
2 peeled avocados, sliced (and mine, once I cut them open, were bad, so I added one can of hearts of palm, drained and sliced thin)
1 cup seedless green grapes

Lime Vinaigrette:
2 tablespoons water
1/4 cup lime juice
1/2 cup olive oil
2 tablespoons white wine vinegar (right. I didn't have white, red worked just fine, thanks)
salt and white pepper to taste
1 small garlic clove, minced
1 tablespoon minced scallions

Serves 8 (and there were 11 at the table, we had a small amount of left overs, even after seconds)

For dressing, combine all ingredients in a jar, mix well, use on salad.

For salad, coat sliced apples in a large bowl with lime juice to prevent discoloring. Add next 8 ingredients. Coat well with olive oil, cover and chill 1 hour.

To serve, coat avocado slices with lemon or lime juice or the lime vinaigrette. Arrange over salad with the grapes and sprinkle with cilantro. Pass dressing. (We tossed the dressing over the salad in the serving bowl.)

Leg of Lamb

Take a whole head of garlic. Separate the cloves, peel and slice into matchstick sized slivers. Take the leg of lamb, bone in or boned (cook's preference. mine is bone in) and make small incisions over the entire surface in a 1-2 inch grid. Insert garlic sliver into each incision. (I do it one at a time, since the little nub of garlic sticking out makes it easier to see the grid.)

Set a rack in the bottom of a shallow roasting pan, large enough to hold the leg of lamb. Cover the rack with fresh thyme and rosemary, reserving some to spread over the lamb leg. Place the leg on the rack, fatter side up. Grind a generous amount of pepper and salt onto the lamb. I had a lavender/herb salt at hand, and used it. Strew surface with more rosemary and thyme.

Roast as preferred until done as preferred.

Little Red Potatoes

You need the smallest, freshest little potatoes you can find, in a quantity sufficient to feed your guests (please note, however, that what ever you think is sufficient, it won't be -- these are that good)

Peel the potatoes, or peel just a strip from the middle, or don't peel them at all. Half or quarter them, depending on how small they are.

Pour a quantity of EVOO in a roasting pan, large enough for the potatoes to fit in one layer

Roll the potatoes around in the oil, until they are well coated. If you want to live wild, add a little garlic powder.

Grind fresh pepper and salt to taste. I used pink sea salt this time.

Place in a moderately hot oven (375?) and roast, undisturbed until they are golden and slightly crisped. Stand back as the hordes descend like locusts on these.

This concludes today's cooking lesson.