Easter gatherings can range from low-key events to huge Family affairs. If you are planning to host or attend a pot-luck this weekend here are a few ideas that will ensure all guests leave ‘hoppy’.

polenta

Baccala Cakes on Crispy Polenta (Makes 6 servings)
Growing up in an Italian Family I was fed Baccala each and every Easter. Not to be confused with Baklava (the gooey pastry desert), this traditional dish involves salt cod, potatoes, salty capers, tomatoes and oil. (FYI, it is considered offensive to ask for ketchup when eating this at a traditional Italian Family dinner). I can honestly say this is one food that I truly dreaded at this time of the year. When my Mother passed away I found some weird solace in the fact I would never have to subject myself to this oily mess ever again. But then this week as I was planning out my dishes I thought back to those Family dinners and started the wheels turning as to how I could re-image this dish and create a second chance at a meal that was such a big part to my childhood.
This is what I came up with…and I would absolutely eat this at ANY time of the year.

1 piece of salt cod (about the size and thickness of your hand…1 1/2lbs roughly)
2 large Yukon Gold Potatoes (washed but not peeled)
2 Garlic cloves (minced)
¼ tsp red chili pepper flakes
½ tsp oregano (fresh and chopped fine)
2 Tbsp oil from sun dried tomatoes (or use EVO if that is all you have)
1 egg
½ C breadcrumbs
1 Tbsp capers (drained but reserve the brine)
16 cherry tomatoes
1/2 a medium sized white onion (cut in half and peeled)
¼ C Parsley (fresh, rinsed and chopped)
Sea Salt & fresh cracked Black Pepper to taste
1 tube of polenta (the pre-made stuff is easier than making your own in a time crunch)
1/2 C unsalted butter (room temperature)
Micro-greens as a garnish

Soak salt cod in cold water for at least 8 hours in the refrigerator. Make sure you change the water every few hours and rise the fish under cold water. After about 8 hours, rinse the cod and pull it apart (like pulled pork) removing all the skin and bones. Rinse the meat one final time under cold running water and set aside until ready.
Cut and seed the cherry tomatoes. Place on a foil lined baking sheet and roast along with onion and garlic. Roast in the oven at 350F until the onion is slightly charred and skin comes of tomato wedges easily (garlic will start to turn slightly translucent.)
Dice and add parsley, caper brine, oil from sundried tomatoes and any additional salt and pepper to taste. Set aside. Your goal is to have this tasting salty and be glistening with oil.
Cut potatoes into quarters and boil (skin on) until fork tender.
Drain potatoes and create a rough mash (with skins). Just the potatoes, no need to add anything other than some potato water to this. Smash away as if you were trying to make mashed potatoes.
Add in salt cod, capers, bread crumbs, chopped oregano, chili flakes and eggs. Mix with your hands until everything is well incorporated. Add sea salt and pepper to taste keeping in mind the big traditional salt punch will come from the topping. If you have to add additional breadcrumbs to get this to a workable consistency do so. You will be ultimately shaping this into a patty about 1/2 an inch thick and the diameter of a hockey puck.
In a heavy bottom pan brush the bottom with butter (thin layer) and bring to a medium/high heat. Add salt cod patties and fry until golden, flip the patty and repeat.
Cut polenta into slabs about 1/4 inch thick and brush with remaining butter. Place under broiler until edges brown. You could deep fry the slabs as well but I found the oven method is less greasy.
Assemble by placing polenta on a plate, salt cod patty on top and finally the roasted tomato and onion mix. Drizzle with any reserve sundried tomato oil you may have and dress with the micro greens. Enjoy!

lamb pies

Lamb Pie
Spring is the time for flowers, new love and delicious tender lamb. This is a recipe my Grandmother made for my Grandfather according to my Mom (and much like Baccala was to me, this was the dish she hated eating as a child growing up in an Italian household.) The translation for this dish is “Lamb in Bread” because you can make it in lovely focaccia style dough or a traditional pie crust (similar to tourtiere). If you go the focaccia route, create your pie more like a pizza pocket/panzerotti with a thick edged crust (quite a traditional way to make it in fact) and no need for anything more than a pizza stone or baking sheet.

3-2-1 Pie Crust
Easy, easy, easy and agruably the best crust you will make. 3 parts flour…2 parts fat (butter)…1 part water (weigh it out to be percise)
300g Flour
200g Unsalted Butter (frozen)
100g water
2 tsp sugar
Pinch of sea salt
Add flour and butter plus pinch of salt to a mixing bowl. use your hands to break up the butter and mix thoughly.
Mix in sugar and water by hand. Dough will come together (look and feel smooth). You may need to add some additional flour or water to really get it to where you want it. Roll it into a ball, wrap in plastic and let it rest for at least an hour in the fridge (yes it can also be frozen).
When you are ready to use it, roll dough to desired size (one big pie in a greased and wax paper lined pie dish or mini pies that can be baked in a wax paper lined and greased muffin tin.)

Lamb Filling
1 lbs ground lamb
1/4 C cremini mushrooms (remove the stem and finelt chop)
1/4 C celery (finely chopped)
1/4 C carrots (finely chopped)
1/4 C onion (finely chopped)
1Tbsp Basil (fresh and chopped fine)
1 Tbsp Oregano (fresh and chopped fine)
1 Tbsp parsley (fresh and chopped fine)
4 cloves of garlic (minced)
1/4 C red wine
Sea salt and Black Pepper to taste
1 egg beaten (egg wash to finish pie)

Mix together all ingredients (except egg wash) and let rest at least an hour in the fridge (even better overnight).
In a large heavy bottom pan cook the meat mixutre over medium heat until it gets to medium for doneness. (it does not take long).
Fill your pie vessel and packlightly with either your hands or a spoon.
Cover with top of pie dough and pinch the edges closed. (you can also get creative and add some fancy shapes to jazz it up)
Cut 2 small vents into top of pie crust before you place in oven. Plus brush with egg wash for that golden brown crust.
Bake at 425F for 30 – 45 minutes depending on size of pie(s).
Let cool for 10 minutes prior to cutting and serving (and yes you can freeze these for later use).

brownie

Cream Egg Brownie
Easter treats left by the Easter Bunny generally include those delicious Cream Eggs (yeah the ones from the TV commercial with the clucking rabbit). You know what I am talking about, the over the top sweet, but so hard to resist chocolate egg with the white and yellow creamy center. This is a desert that will blow your guests away (along with their calorie count for the week.) and easy enough to whip up. I decided to use a brownie batter that is almost like an olive oil cake to cut the sweetness and same rational for utilizing dark and semi-sweet chocolate over milk chocolate. Another tip is lining your baking dish with wax paper will make it easier to release the brownie from the pan.

Cream Filling
½ C white/clear corn syrup
4 Tbsp unsalted butter (room temperature and soft)
½ tsp vanilla extract (or 1 vanilla bean)
1/8 tsp sea salt
Yellow food colouring

Chocolate Glaze
1 small bag of semi-sweet chocolate chips
1 small bag of dark chocolate chips
¼ C cream
2 Tbsp unsalted butter

Olive Oil Brownies
4 large eggs
¾ C EVO (use something mild…with a bit of looking you can find some delicious and slightly fruity EVO)
1 ½ C Flour
1/3 C cocoa powder
1 C white sugar
1C brown sugar (light)
½ tsp sea salt

Line a 9×13 pan (glass or metal) with wax paper and grease with some additional EVO (or unsalted butter)
Pre-heat oven to 350F
Sift together flour, sea salt and cocoa powder then set aside.
Whisk together eggs, sugars and EVO until fluffy (careful not to over work with the mixer)
Incorporate dry ingredients a little at a time, into wet ones by folding in with a spatula (you want to keep this batter on the light side and not over mix).
Pour batter into pan and bake for 25-35 minutes (use a toothpick to check the centre…you want to see only a few gooey crumbs on it when it comes out). Let the brownie cool completely before doing anything else. Once cool, turn out onto a wax paper lined plate or baking sheet.
Once the brownie is completely cooled make the cream filling by adding the corn syrup, butter, salt and vanilla to a mixing bowl. Mix well until a creamy consistancy is created. You may need to add a bit of additional butter or corn syrup to get something spreadable. Divide the mix into two equal parts. Add yellow food colouring to one of the bowls until you get the desired colour. Spread the yellow mix across the surfact of the brownie. It works a little easier if you try using a piping bag and finish with a knife. Repeat with the white mix (use a clean piping bag and knife). Let set in fridge for at least 1 hour.
Melt chocolate with butter and cream for topping over a double boiler. Whisk briskly to ensure and even melt and reduce the risk of chocolate seperating (loses creamy glossy appearance). If this happens, add some addition cream and butter. Once completely melted, smooth and glossy drizzle over the surface of the cooled and set brownie. You can use a knife to even out texture and ensure full coverage. Place back into fridge for at least 2 hours.
Trim edges and serve!

Filed under: Brownies, Easter, Potluck