Easter Dinner Ideas

Easter is just a few short weeks away, and here are a couple gorgeous Easter dinner ideas. A bit most refreshing and refined than the normal glazed ham and thawed peas. Simple and natural, just what you want to gather around for a beautiful family meal.

 Salmon with Cucumber-Radish Relisheasaterdinnersalmon

  • 1 side of salmon (about 2 1/2 pounds; preferably wild), skinned
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup diced radish
  • 1/2 cup diced, peeled English cucumber
  • 1 tablespoon prepared horseradish
  • 3 tablespoons thinly sliced scallions (about 2)
  1. STEP 1

    Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.

  2. STEP 2

    Meanwhile, stir together radishcucumberhorseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.

easterdinnerside2Potato and Leak Galette with Watercress

  • 1 large russet potato, peeled and grated (1 1/2 cups)
  • 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
  • 3 tablespoons all-purpose flour
  • 1 pinch of freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil
  • 1 cup watercress, trimmed
  • 1/2 teaspoon fresh lemon juice
  1. STEP 1

    Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  2. STEP 2

    Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.

  3. STEP 3

    Turn out galette. Toss watercress with lemon juice and 1 1/2 teaspoons oil, and place on top of galette. Slice into 8 wedges.

Love these and want some more clever recipes for Easter?? Go to MARTHA STEWART x

“There will be a small army keeping the actors, publicists, reporters, and more fed before and after the Oscars Sunday night. Nine hundred people, in fact, with 300 in the kitchen and 600 working the front of house, will rally to nourish the likes of Amy Adams and Cate Blanchett off the red carpet and at the post-show Governors Ball. Together, they will cook, plate, and serve nearly 60 varieties of small plates that range from smoked-salmon macaroons to vegan taro-root tacos and citrus panna-cotta for a total of 16,000 individual dishes.

Wolfgang Puck—who is celebrating his 20th year as commander in chief of these troops—started planning the menu in December, although after two decades at the helm, he’s more than prepared for last-minute substitutions. “We try to get all our ingredients in by Friday afternoon,” he explained over the phone. “We still might change some things because we’re going to the farmers’ market, and we’ll just see what [ingredients] they have.” Some dishes are made a day in advance, but most of the cooking begins at 6:00 a.m. Sunday morning. And while there are some year-to-year mainstays on the menu (“The Board of Governors loves the chicken potpie. So does Barbra Streisand”), Puck also uses the nominees as inspiration for new recipes. Case in point: He once made a Chinese-style fish for Best Director–winner Ang Lee. As for any special creations this year: “Win or lose, I’m going to make Bradley Coopera steak.”” – by Ally Betker for Travel and Lifestyle for Vogue.

Wolfgang shared his favorite recipes from Sunday, and here is the sweetest! For more of his red carpet menu, check HERE xx

CHOCOLATE HAZELNUT SPREAD
Makes about 5 1/2 cups
hazelnut spread

 

recipe

 

DIRECTIONS:
1. Preheat the oven to 350°F.
2. Spread the hazelnuts in a single layer on a rimmed baking sheet or pan. Place the pan in the oven and roast until fragrant, the skins dark and cracked, and the nutmeats underneath look deep golden brown, about 15 minutes, stirring them 2 or 3 times while they roast. Remove the nuts from the oven and let sit until cool enough to handle.
3. Pour the nuts into the center of a clean kitchen towel. Fold the towel over to enclose nuts completely and then thoroughly rub to dislodge the nuts of their skins. Transfer the skinless nuts to a bowl, carefully shaking the skins from the towel into the trash.
4. When the nuts are completely cooled, put them in a food processor fitted with the stainless-steel blade. Pulse several times to chop them coarsely; then, run the machine continuously until the nuts form a paste. Use a rubber spatula to remove the paste from the processor processor, transferring it to a bowl. Set aside.
5. Place the milk and dark chocolates in a mixing bowl and drizzle with the glucose or corn syrup.
6. In saucepan, warm the heavy cream over medium heat until it reaches a simmer.
7. Pour the simmering cream over the chocolate. With a wire whisk, begin stirring together the melting chocolate and cream in the center of the bowl. As the chocolate begins to blend with the cream, forming a smooth, shiny mixture, stir in more and more chocolate from the sides until the mixture is completely smooth. Add the hazelnut paste and fleur de sel to taste, and continue stirring until the nut paste, chocolate, and cream are completely blended.
8. Spoon the mixture into small, individual serving glasses or bowls or into one or more larger serving containers. Leave to cool until room temperature, then cover with plastic wrap and chill in the refrigerator until ready to serve.