My mom decided to prepare Middle Eastern food for Easter. It was one fantastic feast with the whole family. Our friend Peggy also joined us. We started off with hummus and pita chips as hors d’oeuvres along with deviled eggs. My mom puts mayonnaise, chopped dill pickle, spicy mustard and a little pickle juice into her deviled egg mixture. She put a dash of smoked paprika on them too. The smoked flavor went really well with it. For the main course, she roasted a boneless leg of lamb. She put cloves of garlic in the top and really seasoned the outside. The meat was quite tender. She paired this with whole wheat couscous seasoned with chicken broth.
I was in charge of the other side dish. That was my signature dish: ratatouille. I prepare mine in a crock pot. I put in fresh tomatoes, onion, eggplant, zucchini, garlic cloves, granulated garlic, red bell pepper, orange bell pepper, yellow bell pepper, tomato sauce, basil, Herbes de Provence, salt and pepper. It’s a little different each time and this time I added some fire roasted stewed tomatoes from a can. We served that over the couscous on the side of the lamb. The wine for the evening was Castle Rock red.
Even though we’d been snacking on Easter candy all afternoon we also had some dessert. We had little personal angel food cake bundts that my mom and dad got at Costco. These were topped with some sliced strawberries and whipped cream. We also drank some Cal Poly dessert wine.
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