Monday, April 25, 2011

Easter Dinner

Easter is a major religious holiday in our families.  But we are not really traditional about what is served for dinner.  I don't remember growing up that we always had ham.  Maybe we did, but I don't remember it.  Country Ham was an important ingredient in special meals.  But just to have it for Easter, I don't remember.  Marty's family didn't have ham just because it was Easter either.

This Easter Marty did 90% of the cooking/preparation for our dinner.  We had tossed salad, creamed  peas, roasted prime rib, and popovers.  Below are pictures of part of the prep and the finished product.

 Marty made popovers.  They are just flour, butter, and half and half.  The whole point of popovers is to hold butter.  You put a couple of slices of butter in the popovers cups, preheat the cups and then put the batter in them.
                                 The batter ready to go into the popover cups.
 The prime rib has come out of the oven.  It will rest for 20 minutes, and then the meal will begin.
 After resting 20 minutes the roast is ready to be sliced.  We cook to medium rare.  Is it perfect?
                        We found shelled English peas at an Asian market.  They looked wonderful.  Wrong.
                               Marty is making a cream sauce for the shelled peas.
            Putting the peas into a bowl.  Don't they look rich and wonderful?  Wrong.
                                       Marty is slicing the prime rib.  It is perfection!
                              Makes you drool doesn't it?   Two huge slice of wonderful beef.
                                    Popovers!  These are ready to be pulled out and to be served.
              Yes, even though there was a huge amount of butter in each cup, they will stick.
                            Marty pouring a 2002 Cabernet Franc by Rubicon.   It was wonderful.
                  Tossed salad, peas, popovers, butter, wine, and prime rib.
More of the same meal.  Oh, did I tell you how awful the peas were.  I washed them, I tasted the raw ones and said they are bitter and hard.  Marty said when they are cooked they will be fine. I told Marty when to put them on.  He did, he made a cream sauce.  When we tried to eat them, they were hard ( they had cooked long enough to be soft) and they were bitter.  They were thrown out, as were the rest of them that were in the crisper drawer.  I love creamed peas.  We were very very disappointed with the peas.

The rest of the dinner was outstanding.  We have some of the almost raw centers of the beef left over.  Marty plans to grind them with butter or bacon grease and make some fancy ass hamburgers.

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