Easter Feasters

Easter Peeps

Easter dinner was spirited, with fine holiday company and good food. For our entree choice, we captured the essence of our mushroom obsession in a Linguini with Cremini and Porcini Rosemary Cream Sauce. 

Did I tell you we love Seafood for any holiday? I called my family in Rochester, NY today and they were shocked by the lack of ham in our Easter. Yes, indeed, no ham. Seafood is on the menu for Thanksgiving, Christmas Eve, Christmas day and Easter. Groundhog day too. Why not? We prepared Roasted Shrimp from NPR's The Splendid Table to top off our pasta. This shrimp dish has become a mainstay in our household. And, it is unbelievably easy, requiring not even a handful of ingredients. We scattered a few of these tasty morsels over our Linguini-perfect. 

Pasta with Cremini and Porcini Mushroom Sauce

& Roasted Shrimp

I also tested out a couple of recipes in a timeless French classic, I Know How to Cook. Translated by the cookbook author Cothilde Dusolier at Chocolate and Zucchini, I regret that I've held onto this cookbook for three years until giving it a whirl!  I'm looking forward to delving deeper into these traditional French recipes. We made her Romaine Salad with Pancetta, with the addition of radish and orange. With this Springtime weather, I was  inspired to add some bright, springlike taste to this classic salad. 

I've been on a tear with eating wild greens and cannellini beans and Dani loves these too!  So we had a side of Cannellini, Dandelion and Potatoes with Roasted Red Peppers. 

We had teeny sides that paired well with crusty sourdough bread, Anchovy Butter from I know How to Cook and the Silver Palate's Green Sauce. The Green Sauce was a perfect way to use up a few dyed Easter eggs for a delicious result. 

The Green Sauce, in Progress

The Easter Feasters were successful in a quest for a scrumptious Easter meal and this feast was topped off by Toni's beautiful Mixed Fruit Pie. I regret that there are no pictures, this pie barely hit the plate before disappearing. 

Honey, I'm home!

I'm getting ready for a big road race and decided to cut out gluten and refined sugar for about a month leading up to the race. The toughest part of cutting out gluten is eliminating the glorious crusty, sourdough bread at Hungry Ghost Bread in downtown Northampton.

And, the biggest challenge when eliminating refined sugar is leaving it out of my morning coffee. I pondered a few possibilities for sweeteners and decided that I would give honey a try for a coffee sweetener. And, the honey I chose for the experiment was Red Barn Honey Company summer honey. This honey is local to Northampton. In fact, Richard, the owner, is our neighbor, so we can just stop on by whenever we need a honey refill.

I'm pleased to report that honey coffee is delicious-better than coffee with sugar. Blue started using honey and loves it too. I wondered, is this a THING? Yes, it turns out that other folks have been recognizing the benefits of honey as a coffee sweetener. Here is an article from the Examiner about the benefits of honey in your coffee. For starters, honey is an immune system booster.

There was one other food that I was woefully missing and that's Nước chấm sauce. This sauce is an essential ingredient in Vietnamese cooking and I have been on a bit of Vietnamese food kick as of late. Nước chấm sauce includes a good amount of sugar to counter-balance the fish sauce flavor. Well, I used honey to replace the sugar and it was at least as good as the original traditional recipe. Also, when you cook Nước chấm on the stove, you have to ensure the sauce reaches a temperature to melt the sugar. That worry was gone using honey.

 Vietnamese Rice over Greens with Honey Nước chấm

I shared my idea of using honey for Nước chấm with celebrated cookbook author Andrea Nguyen, and she kindly shared it with her Viet World Kitchen community. She's such a doll! And, her Vietnamese cookbooks are gorgeous and full of interesting information about Vietnamese food and culture. 

I'm looking forward to using honey as a substitute in baking recipes as well. And, I love the idea of using a locally sourced and thus more sustainable option for my sweetening needs. Perhaps you would be interested in this blog post from The Food Network on ways to use honey in cooking.