April 2017 Class

April 2017 Class

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Risotto:  Risotto is not rice. It is not for instant gratification. It is a labor of love, and so worth it! When you make risotto, you are stepping away from connected electronic distractions (only twenty minutes….it’ll be OK!), into a time that existed really not so long ago, focusing zen-like only on the task at hand. It requires almost constant stirring to achieve the creamy decadence that is unforgettable. Toss with mint, fresh peas, and the salty sharpness of Pecorino-Romano cheese, and slowly, calmly transform your mind and the ingredients into the perfect first course for your spring meal.

Rack of Lamb with mint chimichurri sauce: It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don't believe me? Ask my thirteen year old son, who ate five chops!  (OK, I can’t tell you the real number but it was more).  A rack of lamb with the toasted rub on the outside makes a beautiful presentation.  And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!

Blood Orange and Lemon Tart:  Need an elegant, light, and refreshing end to a spring meal? A perfectly baked tart shell filled with a tangy lemon curd and topped with beautiful blood-red oranges does the trick. So easy. So beautiful. So spring.  Enjoy!