MENU
Individual Gruyere, Parmesan and Garlic Souffles
Wine-Marinated Butterflied Leg of Lamb (we can cook a piece of fish or chicken for anyone who wants to come but does not eat meat)
Tiny Potatoes with Homemade Fresh Mint Aioli (the aioli is also great with the lamb)
Sugar Snaps and Green Peas with Fresh Mint Vinaigrette
Baked Alaska with Coffee Ice Cream and Dark Rum
About the Class
Hard to imagine both Spring and Daylight Savings Time are around the corner.
Spring makes me want to cook all sorts of lamb. I imagine this reaches back to the lamb-centric Easter and Passover feasts of my childhood. Lamb is a celebratory food for Muslims as well. This year Ramadan falls primarily in April so all the more reason for a lamb class.
The April 18 menu combines elements from several favorite classes of all time — all centering on one form or another of my favorite meat. This particular meal features a boned, butterflied and richly marinated leg, grilled (indoors or outdoors) or broiled. A major perk of a butterflied leg is that its thickness varies and thus it cooks unevenly. I realize this sounds like a drawback, but actually it's a godsend as it allows all guests to have meat cooked exactly to their liking.
Alongside, Tiny Potatoes, olive-oil-and-butter-enhanced, are steamed or pan-roasted (whichever you all decide once you get to class) and served with Fresh Mint Aioli for dipping. The aioli is ideal with the lamb as well. Maybe even better as mint and lamb is a made-in-heaven combo. As are peas with lamb. Too much is never enough so we'll have a Fresh Mint Vinaigrette as well-- tossed with both green and sugar snap peas.
This is a classic — a truly delicious, go-to entertaining — menu that works all year long. AND at least 2/3 of the work can be done in advance, much of it a day (or even more than that) ahead of time.
The older I get, the (even) more I want to be WITH my guests while they're there and not off puttering in the kitchen.
Both the first course and the dessert here are superstars. The Gruyere, Parmesan and Garlic Souffle is literally my favorite souffle of all time. Even better than chocolate or any other dessert souffle. Really! And Baked Alaska is my favorite dessert ever. In this version, the golden cake layer is somewhat drenched in dark rum before being topped with homemade coffee ice cream. These steps can all be done weeks in advance. Last minute all that is required is whipping up egg whites and sugar, spreading the meringue over the frozen ice cream and popping the whole thing in a 500F over for 2 or 3 minutes.
Apologies for running on about this menu but I adore it. And variations on it abound. Replace the souffles with a fancy salad while replacing the little potatoes with a golden cheese and potato gratin. With that version, one could serve individual chocolate souffles for dessert or flourless chocolate cake. Or a fruit tart in winter. Or...or...
If you come and make this menu with me, I'll be happy to give you all recipes for the variations as well. IF you want them. But I do think you will love this menu as is.