Happy Easter?

Well today is Easter… and so nothing is open in New Orleans, since the official religion of the city is Catholic.  That is why we have been home all day today, getting work done.  Ken has been studying for Step 2 of the Boards (which he’s taking at the end of May) and I’ve been studying for my one and only final this semester, which is on Saturday.  After that one and only final, I will have no more law school obligations.  After that I just have to hand in a few things to my Independent Study Professor, and then I will be DONE with law school!  After that you can start calling me Esquire, or J.D., whichever you think sounds best!

Well… in addition to getting work done, I did lay out by the pool for a little bit… and I went on a bike ride to CVS to pick up some prescriptions… and Ken’s playing some game on his computer that involves shooting things (maybe aliens in a dungeon or something?)… but other than that we’ve just been getting work done.  And tonight I’m making a lovely Easter dinner… and by Easter dinner, I mean Passover dinner since we’re Jewish and we don’t celebrate Easter.

Cream of Asparagus Soup (From Susie Fishbein’s Passover by Design)

  • 1 lb. of asparagus
  • 2 tablespoons of vegetable oil
  • 1 medium onion
  • 1 leek, white and pale green parts only, thinly sliced
  • 4 cups of chicken stock
  • 1 medium potato, peeled and diced
  • 1/2 teaspoon of dried oregano
  • 1/8 teaspoon of ground nutmeg
  • 1/2 cup of nondairy creamer
  • 2 teaspoons of lemon juice
  • 1/4 teaspoon of freshly ground white pepper
  • 2 tablespoons of sherry or Marsala wine
Thoroughly wash the asparagus and snap off or cut off the tough ends.  Cut off and reserve the tips.  Chop the stalks into 1/2 inch pieces.  Set aside.  In a soup pot, heat the oil over medium heat.  Add the onion and leek; saute for 5-7 minutes or until the leek starts to shine.  Add the chicken stock, potato, oregano, and nutmeg.  Bring to a boil.  Add the chopped asparagus stalks.  Reduce the heat; cover and simmer for 35-40 minutes.  Puree the soup with an immersion blender.  Once it is creamy and well-blended, add the creamer, lemon juice, pepper, and sherry.  Bring to a simmer.  Add the asparagus tips and simmer for 10 more minutes.  Serve immediately.
Honey and Pecan-Crusted Chicken with Apricot Chutney (From Susie
Fishbein’s Passover by Design)
  • 1 (16-oz.) jar of duck sauce
  • 1 cup of dried apricots, chopped
  • nonstick cooking spray
  • 1/2 cup of honey
  • 1/4 teaspoon of fine sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of paprika
  • 2 teaspoons of garlic powder
  • 1 1/2 cups of matzo meal
  • 3/4 cup chopped pecans
  • 6 boneless skinless chicken breasts
Combine the duck sauce with the chopped apricots.  Let the chutney sit for at least an hour.  Preheat oven to 400 degrees.  Lightly spray a cookie sheet with nonstick cooking spray.  In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder.  Whisk to combine.  In a shallow dish, combine the matzo meal with the pecans.  Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.  Place in a single layer in the prepared pan; spray the tops with cooking spray.  Bake for 20 minutes.  Serve the chicken with the apricot chutney.  
This entry was posted in Holidays, Meat, Passover, Poultry, Soup and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s