Easter 2009 – A Most Beautiful Day


Ham, I know,  is traditional for the Easter celebration.  However, my Dad, the Chief, requested a Porterhouse steak on the grill.  So I worked the menu around the steak.  Of course there was the harbinger of Spring, asparagus.  It is a sight for sore eyes, especially for Northerners.  I quite understand the pining of Spring when you live up North, as the North and its long, bone chilling winters are my roots.  Suddenly, there is asparagus in the supermarket and you breathe a sigh of relief, knowing that Spring and its warm breezes, daffodils and forsythia are not far off.Freshly steamed asparagus

My menu included mushrooms, which I sauteed with butter, olive oil, garlic, shallots, fresh chopped parsley, oregano, and Marsala wine. Delectable and most excellent with steak.  I also found those wonderful miniature Yukon golds again.  This time I gave them a light coating of olive oil and salt, wrapped them in tin foil, and placed them on the grill to cook. My Dad had rave reviews for them.  Actually, he had rave reviews for the whole meal, which makes me smile inside and want to cook more.    Miniature Yukon Golds

And as for the salad, I make my Mom’s traditional “rub the bowl with garlic” version that has been handed down through 4 Italian generations in my family.  This time I added in asparagus which I had lightly steamed and chilled.

It is Easter and it is Spring.  It is a season of rebirth and renewal.  The earth rejoices with new life.  It has most certainly been and continues to be a blessing of a day in every way.

Please do try this salad and tell me how you like it.  My dear friend, Agi, has been making it ever since I served it to her over 10 years ago.


Happy Easter to All!

Peeking through the flowers on the dinner table

Rub the Bowl with Garlic Salad

1-Clean a few cloves of fresh garlic (This does NOT work with garlic powder)

2-Sprinkle a small amout of sea salt into a wooden salad bowl

3-Rub the cut side of the garlic with the salt all over the bowl.  The salt releases the essential juices from the garlic.

4-Add in your favorite fresh salad greens.  We like red leaf lettuce, Romaine, ripe tomato, and for Easter, I added in the fresh steamed and chilled asparagus.

5-Add olive oil, balsamic vinegar, salt and pepper to taste and toss well.

Always delicious!

My Mini Flower Arrangement for the Easter Dinner (from my garden)

You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply