Julia Chow would like to show you some of our other Easter dishes. She keenly observed all of our kitchen moves to make sure we were preparing everything correctly. And just between you and me, she is a bit of a neat freak. The moment something drops to the floor she cleans it up in a flash.
We sauteed a head of cabbage in butter just until softened but still with a bit of a crunch.
Then we seasoned the cabbage with salt and pepper.
We fried some sliced onion in a bit of olive oil.
These cook over high heat until the edges are browning but the onions are still quite crunchy.
I usually make my own noodles but I decided to make this dish at the last minute so I made it with pappardelle. Any wide noodle will work.
When the noodles are done cooking and drained, they are mixed in with the cabbage. This can be served with a dollop of sour cream but it is so good that I don't even bother to add anything else to it.
This is my Elysian Fields leg of lamb which marinated in lemon, olive oil, chopped herbs and red wine. I slit the entire leg and inserted slices of garlic in each hole.
This cooked/smoked in my Big Green Egg for 5 hours.
Teddy thought it was absolutely delicious.
I had to make a dessert for Easter so I surprised everyone with my carrot cake.
This is the best carrot cake I have ever tasted. It is full of coconut, carrots, raisins and walnut. It is dense and moist and wonderful.
It's frosted with a cream cheese frosting.
Sorry about the head shadow. Photogaphy D- Carrot Cake A+++++
Cherry Hand Pies......
4 hours ago