I made a pretty epic feast for Easter. I am being lazy about writing out these recipes (especially Zuni chicken), so I’m just going to link to what we had for dinner.
Zuni chicken and bread salad
Pressure cooker risotto (using the milanese variation)
Asparagus with green goddess dressing
I vaguely followed this recipe (more the technique than anything else) for this side, which I served with a basic panzanella (one recipe here but I just improvised), and a simple sirloin steak that we split, with charred pepper sauce.
Another Serious Eats recipe here – this was a little messy and time consuming (especially because a lot of oil splattered because my container was too small) but definitely yummy. Ignore the candy in this pic – part of the Bob’s Burger theme to the meal.
The Food Lab advises duck fat here, but I didn’t have any, so bacon fat it was.
I often get tempted into buying fingerling potatoes at the farmers market, even though they’re overpriced, because they’re so damn cute. We served these with buffalo skirt steak with charred pepper steak sauce, tomato and feta salad (recipe to follow) and kale chips.
This is the first time I’ve used a mandoline (I’m kind of afraid of them), so yay for that? Keep an eye on these – mine got a little toasty.
I’ve always wanted to make the potato chip tortilla that inspired this recipe, but the salt and vinegar touch actually made it happen. My inability to flip a tortilla competently continues, so this looks messy as always, but the flavors were there. I made two of these to serve six people, and was glad I doubled the recipe.