Archive for April, 2011

Chestnut-Prune Parfait

A wonderful combination of flavors and textures: creamy French yogurt, crunchy hazelnut brittle, toothsome brandy-braised prunes, and sweet, nutty chestnuts. It has the additional virtues of 1) being just as delicious if made with low- or non-fat yogurt and 2) being ridiculously easy to make. The only slightly fussy thing about it is the timing: it can’t be made too far ahead (an hour at most), or the caramelized hazelnuts get soggy.

Haricots Verts with Wild Mushrooms and Shallots

Haricots verts — delicate, supermodel-thin French green beans — bear little resemblance to their sturdier American cousins. Sweeter, crisper, and more tender, they need only a few minutes cooking to bring them to perfection. Here they’re joined with woodsy wild mushrooms, sauteed shallots, and a splash of Madeira, creating a dish of balanced richness and lightness: deep savory mushroom-shallot flavors and chewiness complementing the beans’ crisp-tender crunch and delicate vegetal taste.

Mustard and Rosemary Roast Lamb with Roasted Potatoes

Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby Yukon Gold or Dutch Wax potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.