Arcane Fire

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Fine Dining: Easter and Passover

with 2 comments

Am I the only person who hadn’t a clue that lamb was the official food of Easter?  Every magazine I picked up this month seemed to have its own version of it.  Here is the recipe for Chef Daniel Boulud’s Elegant Rack of Lamb from the April 2010 Elle Decor and here is Smitten Kitchen’s recipe for her Almond Macaroon Torte with Chocolate Frosting

And just for kicks, after the jump is the recipe for the side dish I made last Easter, courtesy of Gourmet.  It’s the most delicious Zucchini Rice Gratin.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn’t need anything more than a green salad to make it a satisfying dinner.
  • 1/3 cup long-grain white rice
  • 1 1/2 lb zucchini (about 3 medium), sliced crosswise 1/4 inch thick
  • 6 1/2 tablespoons olive oil, divided
  • 1/2 lb plum tomatoes, sliced crosswise 1/4 inch thick
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 large eggs, lightly beaten
  • 1 teaspoon chopped thyme
  • 1/2 cup grated Parmigiano-Reggiano, divided
  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Cook rice according to package instructions.
  • While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
  • Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
  • Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
  • Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
  • Bake in upper third of oven until set and golden brown, about 20 minutes.

Written by doorr

March 31, 2010 at 4:40 pm

2 Responses

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  1. jesus = sacrificial lamb – the side salad and dessert.


    March 31, 2010 at 10:02 pm

  2. […] Jump to Comments  Did anyone else notice the heavy push on lamb this Easter?   I did.  I blogged about it.  It seemed odd that just about every April 2010 magazine featured a recipe for it.  Well, […]

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