Cafe Dion

Gigot d'Agneau, Roasted Leg of Lamb

Bonjour,

I am still working on Volume 3. For some reason this one is taking its sweet time, but I know that you will like it very much. I hope that by mid-May it will be out. I will let you know. This coming weekend is Easter. I remember when I was younger, at my parents house we had un gigot d'agneau, (a leg of lamb), with fresh haricots verts et flageolets (white beans or baby lima beans). My Mom served this dinner with fresh mint jelly, potato au gratin,  a chocolate mousse to die for, and lemon madeleines. Guess what we are having for dinner this Easter at our house.

Happy Easter to all of my readers!

Gigot d'Agneau: 

1 - 6 pound semi-boneless leg of lamb, trim fat to a 1/4 inch thickeness

7 garlic cloves, minced

2 tablespoons lemon zest

1 tablespoon kosher salt

Freshly ground black pepper

1/4 cup canola oil, or olive oil

6 tablespoons butter, room temperature

Fresh thyme, chopped

Preheat oven to 425 dgrees F.

Pat dry the leg of lamb with paper towels. Score the fat with a sharp knife, making shallow cuts all over the fat. In a bowl, mix garlic, lemon zest, oil, butter, salt and peppert into a paste. Spread the paste all over the roast. Place the leg in a lightly oiled roasting pan. Let the leg rest at room temperature for 25-30 minutes. Roast lamb in middle of oven for 20 minutes, reduce heat to 350 degrees F. and cook until an instant-read thermometer inserted 2 inches into the thickest part of the leg (not touching the bone). The thermometer needs to register 135 degrees F. (1-3/4 hours). I like the meat to be pink. Remove the pan from the oven and let stand for 15-25 minutes, so the juices can rest. Cut the meat against the grain in thin slices. Serve immediately.

Note: Serve the lamb on warmed plates.

Serves: 6

A bientot! See you next Thursday!

©CafeDion 2013

 

 

Sauce Froide pour Legumes, French Dip with Vegetables

Bonjour,

 It is Spring! Easter is just around the corner. The farmer's markets are opening with a lot of great vegetables. Here is an healthy dip, for those great veggies. I use a green and a red peppers as a bowls to serve the dip in. Very colorful , and no dishes to wash. Bon appetit!     

Sauce Froide:   

 8 ounces sour cream

2 Tablespoons dry onion soup mix 

1/4 to 1/2 cup blue cheese, crumbled

1/8 teaspoon fresh dill, minced

Zest of a1/2 lemon

1 Tablespoon milk

Fresh parsley, chopped

Stir together sour cream, and soup mix in a bowl. Stir in bleu cheese, dill and lemon zest. Chill until ready to use. If mixture  is too stiff after chilling, stir in milk. Garnish with parsley. Serve with baby carrots, broccoli florets, cucumber slices, cauliflower florets, celery sticks, etc.

Makes: 1-3/4 cups

A bientot! See you next Thursday!

©CafeDion 2013

 

Pommes de Terre au Gratin, Potato-Cheese Casserole

Bonjour,

I know that Summer is coming. Enough with the cold and the snow. I am ready for barbecues and summer fun. I know, we need the water. This part of the country looks like the back of the moon. Everything is dry and we do have high fire alerts. So, I can wait a little longer. I found this recipe in my Mom's cook book. It is delicious and perfect  for summer parties. Great with grilled steaks or ribs. Enjoy!

Pommes de Terre au Gratin:

 2 lbs baking potatoes, peeled and diced

1 garlic clove, minced

1/2 cup green onion, thinly sliced

2 tablespoons butter

4 oz. cream cheese, room temperature, cut in small cubes

1/2 cup half-and-half

1 teaspoon salt

1/8 teaspoon black ground pepper

8 oz. Brie or Camembert, remove rind, diced into 1/2" pieces

Fresh thyme or parsley for garnish

Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. In a saucepan, saute garlic and green onion in butter for 2 minutes or until softened. Mash potatoes, beat in the garlic butter mixture, cream cheese, half-and-half, salt and pepper. Fold in the Brie. Place in 1-1/2 quart casserole. Bake at 450 degree oven for 15 minutes or until top begins to lightly brown. Garnish with fresh herbs. Serve immediately.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2013