Family holidays often are steeped in traditions we look forward to year after year. But this could be your year to forge a new tradition by trying these fresh takes on Easter-inspired recipes.
Photo by Karen Hermann
HERB ROASTED PORK LOIN WITH RICE PILAF
Serves 4–6
2 teaspoons ground cardamom
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
Kosher salt, to taste
3-pound pork loin
6 tablespoons olive oil, divided (more if needed)
1 large onion, peeled and roughly chopped
3 cloves garlic, peeled and smashed
2 tablespoons fresh grated ginger
1 bunch cilantro
1 lime, zested
½ cup plain breadcrumbs
3 tablespoons Dijon mustard
Rice pilaf
2 tablespoons butter, unsalted
½ medium onion, chopped
2 cloves garlic, minced
1½ cups jasmine rice
3 cups chicken stock, unsalted
¼ teaspoon kosher salt
¼ cup chopped roasted almonds, optional
1–2 tablespoons chopped parsley
Preheat oven to 350 F. In a small bowl, combine cardamom, cumin, cayenne and salt, then rub mixture all over pork loin. In a large skillet over medium-high heat, add 4 tablespoons oil and brown roast on all sides. Place the browned roast on a foil-lined sheet pan, fatty side up.
In a food processor, combine onions, garlic, ginger, cilantro and lime zest until ground but not liquified. Add 2 tablespoons oil to skillet, and sauté onion mixture until soft. Stir in breadcrumbs and cook an additional minute. Season with salt to taste. Spread mustard on the top of roast and press the onion herb crust into it. Bake until internal roast temperature reaches 160 F, approximately 1½ hours. (A good rule of thumb is 30 minutes per pound.) Start checking temperature at 1 hour of cooking time. Remove to a cutting board and cover. Rest meat for 10–15 minutes before slicing.
For the rice, melt butter and cook onions in a heavy-bottom saucepan for about 20 minutes until caramelized, adding garlic about halfway through cooking. Add rice and stir until thoroughly coated. Add stock and salt and bring to a boil. Lower temperature, cover and simmer for 15 minutes or until all liquid is gone. Stir in almonds and parsley.
Arrange sliced pork on a serving platter and surround with rice. Garnish with additional chopped cilantro.
Chef’s tip: Preserving and storing ginger. Purchase whole ginger root. Using a teaspoon, scrape the rough brown skin off the root. Place ginger in a zip-close freezer bag and store in freezer. This way, you will have ginger whenever your recipe calls for it. Then grate the portions you need to use and return to freezer. Ginger root will last 4–6 months in the freezer.
Braised lamb shanks with horseradish and fennel mashed potatoes
Photo by Iuliia Nedrygailova
Serves 6
6 lamb shanks, preferably bone-in
2 tablespoons Greek seasoning
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 celery stalks, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
4 garlic cloves, peeled and smashed
2 cups dry red wine
3 cups beef stock
28-ounce can fire-roasted diced tomatoes
1 cinnamon stick
4 sprigs fresh thyme
6 sprigs fresh rosemary
Mashed potatoes
4 large Yukon Gold potatoes, peeled and diced into 1-inch cubes
2 fennel bulbs, stalks removed and outer layer discarded (reserve stalks)
1 cup olive oil, divided
Kosher salt, to taste
Fresh ground black pepper, to taste
2 tablespoons horseradish
Preheat oven to 350 F. Pat shanks dry with a paper towel and sprinkle generously with Greek seasoning. Heat oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, working in batches if needed. Remove shanks to a large platter and set aside.
Skim off excess fat in pot, leaving just enough to sauté vegetables, and return to heat. Sauté onions, celery, carrots and garlic until vegetables brighten in color, 5–7 minutes. Add wine and scrape the brown bits on the bottom of pot. Cook until wine reduces by about half. Add stock, tomatoes, cinnamon stick, thyme and rosemary. Taste and add additional seasoning if desired. Return shanks to pot and submerge in the liquid. Bring to a boil. Cover pot and transfer to preheated oven. Cook 2½ hours or until fork-tender, adding a little more stock if needed.
While shanks are cooking, prepare potatoes by bringing salted water to boil in a heavy-bottom saucepan over medium-high heat. Add potatoes and lower heat, cooking until potatoes are soft, about 15 minutes. Remove potatoes and set aside, reserving 2 cups of cooking liquid. Slice fennel bulbs in half, removing the cores, then cut each half into ½-inch slices. In a saucepan containing ½ cup oil, add the fennel and ½ teaspoon salt. On very low heat, poach fennel in oil, uncovered, for 12–15 minutes until soft. Add fennel to a food processor with 2 tablespoons of the poaching oil, and puree. Using a potato ricer or food mill, puree the potatoes. Fold the fennel puree and horseradish into the potatoes and return to saucepan. Fold in salt, pepper and 2 teaspoons chopped fennel fronds—only the tiny delicate fronds, not the woody stems. Add the remaining oil along with ½ cup of the salty potato cooking liquid. Add more liquid, if needed, until you get the desired consistency.
Easiest pesto roast beef with thick-roasted russet potatoes
Photo by Gwénaël Le Vot
Serves 4
Roast
2-pound tri-tip beef roast (or top sirloin roast)
½ cup basil pesto, divided
1½ teaspoons coarse-ground black pepper
14.5-ounce can Italian-style diced tomatoes
Grated and shaved Parmesan cheese, for garnish
Potatoes
2 large russet potatoes, washed and cut into ¼–½-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon dried thyme (or your favorite herb blend)
Preheat oven to 425 F. Cover a shallow-rimmed baking sheet with foil and set aside. Using a spatula, evenly spread ¼ cup pesto all over roast and sprinkle with pepper. Place meat on baking sheet and roast in preheated oven for 30–40 minutes for medium rare or 40–50 minutes for medium. Test roast for doneness with an instant-read thermometer, 135 F for medium rare and 145 F for medium. Remove to a carving board and tent loosely with foil to keep warm. Let stand for 20–25 minutes. The meat’s temperature will continue to rise, to about 145 F for medium rare and 160 F for medium.
In a small saucepan over medium heat, combine tomatoes and onion. Cook 15–20 minutes or until onion is tender and most of the liquid has evaporated, but not all. Stir in remaining ¼ cup of pesto and keep warm.
While roast is cooking, prepare potatoes. In a large bowl, combine potato slices, oil, salt and thyme. Mix thoroughly and place potatoes on a foil-lined baking sheet in a single layer. As soon as roast is removed from oven, insert potatoes and bake 20 minutes until light brown and tender; flip and bake an additional 15–20 minutes. Test for doneness with a cake tester or toothpick. Thicker slices will require a longer baking time.
When ready to serve, carve roast across the grain into thin slices. Sprinkle with additional salt and pepper, to taste. Serve with tomato sauce and potatoes. Garnish with grated Parmesan, and using a potato peeler, shave additional Parmesan over roast and potatoes.
Whole roasted chili honey salmon with skewered vegetables
Photo by Gina Moore
Serves 4–6
1 half-salmon fillet, unsliced
Olive oil
Kosher salt, to taste
Fresh ground black pepper, to taste
2 garlic cloves, grated
2–3 tablespoons fresh-squeezed lemon juice (one lemon)
Chili honey (see recipe below)
Lemon slices, for garnish
Capers, for garnish
Dill, for garnish
Preheat oven to 425 F. Pat dry salmon fillet and place on a foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Smear top with garlic and squeeze of lemon juice. Brush on chili honey. Place sheet pan in oven and bake salmon 10–12 minutes or until starting to flake. (Cook vegetable skewers with salmon.) Remove salmon from oven, brush on another coat of chili honey and place lemon slices and capers on top. Cook for another 5 minutes. Remove from oven, cover with foil and let rest.
Vegetable skewers
12-inch wooden skewers
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon dried Italian seasoning
Kosher salt, to taste
Fresh ground black pepper, to taste
1 zucchini, halved and cut into ¾-inch slices
1 yellow squash, halved and cut into ¾-inch slices
1 red onion, cut into roughly 1-inch pieces in three-layer segments
2 bell peppers (one red, one yellow), seeded and cut into 1-inch segments
1 pint grape or cherry tomatoes
Soak skewers for 20 minutes in water. In a large bowl, combine vinegar, oil, lemon juice, garlic, Dijon, seasoning, salt and pepper. Toss vegetables in the seasoning mixture and marinate for 30 minutes. Thread vegetables alternately onto skewers and set aside. Reserve liquid leftover in the bowl. Place skewers on a foil-lined grill pan and cook in oven alongside salmon for 8 minutes. Rotate skewers, brush with additional marinade, and cook an additional 5 minutes. Serve on a platter with salmon.
Chili honey
Makes 1 cup
2 red chilies, Thai or serrano (depending on your preference for heat)
1 cup honey
Rinse and dry chilies. Simmer chilies and honey in a saucepan over medium-low heat for 10–15 minutes, then remove from heat. Cool slightly and pour into a canning jar with airtight lid. Let cool completely in jar. Tighten lid and store in a cool, dry place.
Chef’s tip: How long does honey keep? Honey does not spoil. But the USDA recommends keeping honey for up to a year.