We were hosting Easter dinner this year, using that term loosely, as I am more of a cook than a host. Diane did most of the advance planning such as the menu, and shopping I was tasked with cooking the roast beef and also risotto maker as the kitchen pace picked up, juggling casseroles and dishes around the oven and stove top. My daughter and her friend also arrived early and assisted with the prep.
A popular cut of beef from Dave’s Supermarket , “Spoon Roast”, sirloin
No exotic prep here for the roast, sea salt and tri blend cracked pepper, on a rack over sliced onions, I later added a bit of water to the pan. The temperature gauge facing forward.
A roasted Leg of Lamb
Lamb (brought by our guest) is traditionally served, the roast beef was an alternative if lamb was not preferred.
Risotto, onion and mushroom
spinach strawberry salad
With the addition of the onions, and a mushroom or two in the roasting pan, and salt and pepper on the roast, I drained the juices from the pan and tasted, no need to add anything, GRAVY !
Ring the dinner bell !
Home cooked goodness, My compliments to all that made it possible.
the desserts, pecan pie, sour cream pound cake, cookies and cupcakes……..
chocolate with whipped cream topping, got to keep the sweet tooths satisfied
popular cake, recipe to be a future posting on the Blog
Mr and Mrs. Easter Bunny
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