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Some Easter Dinner Favorites
Apr 1st, 2015 by

The passing of the stuffed artichokes from Easter dinner 2010 in the RootsLiving dining room.

The passing of the stuffed artichokes from Easter dinner 2010 in the RootsLiving dining room.

These tried and true side dishes show up at the RootsLiving dinner table every Easter. If you’re looking for ideas to wow your guests this year, try these recipes. Nan’s Mashed Potatoes are rich, creamy and flavorful. And there’s no better way to make carrots than to follow French Chef Paul Bocuse’s recipe for carrots in cream.

Here is a list of Easter dinner favorite recipes:

And of course there’s plenty of ham, but ham needs no recipe. Just heat it up, and don’t forget the pineapple.
Find more recipes in the Food section.
Simple Asparagus
Apr 6th, 2010 by

Dan helps himself to some "Simple Asparagus." On Easter Sunday guests are asked to show up to dinner wearing their Easter bonnets and Gabriel complied with a sombrero..

Dan helps himself to some "Simple Asparagus." On Easter Sunday guests are asked to show up to dinner wearing their Easter bonnets and Gabriel complied with a sombrero..

Spring Vegetable Week continues here at RootsLiving.com.

This is a technique I developed from watching chef Jacques Pepin on TV.

The secret to all good vegetable courses is buying fresh vegetables. Asparagus should be a bright green with tightly packed tips.

Ingredients/Shopping List:

  • Fresh asparagus
  • Water
  • Butter/Olive oil (A little dab will do ya.)
  • Salt and pepper to taste

What I did:

Prepare each stalk by laying it flat on a cutting board and then peeling off the top layer of skin from about half-way down the stalk with a vegetable peeler. Then snap off the end. Pepin shows you how to do this here.

I then pour a little water into a frying pan (just enough to cover the bottom), add the asparagus, a little salt and pepper and then cover and cook for about 1 1/2 minutes over medium low heat. The asparagus should remain crunchy, not mushy.

I shake the pan occasionally as it cooks. The asparagus is steam-cooked in this way.

Add a dab of butter and a little bit of olive oil and cook until melted. Serve hot.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

(Note: If you’d like to print this recipe, click here or on the headline on this post and then use the print button at the bottom of the post. In other words, print from the “permalink” not from the homepage.)

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