We don't have any hard and fast Easter meal traditions, and this year we went even further from any kind of norm--in a very tasty way. For brunch, I made my version of a Spanish piperrada and patatas bravas with a smoked paprika aioli. For dinner, we had pizza three ways: BBQ chicken Cobb salad, basil-Alfredo, and cheese with peppers and fresh tomatoes and lots of basil. Dessert was a creamy key lime pie.
Piperrada: Grilled bread topped with crisped jambon, soft scrambled eggs, and sautéed onions, roasted peppers and garlic with a dash of sherry vinegar.
Patatas bravas: Crispy potatoes topped with a garlicky smoked paprika aioli.
Above - Alfredo sauce, fresh basil, and parmesan. Below: BBQ sauce topped with chicken, bacon, Cambazola, fresh tomatoes, mozzarella, and avocado (added after baking).
Just a slice of key lime pie: Creamy and tart with lots of fresh lime juice and zest.
And Forgotten Cookies, or meringues with lots of mini chocolate chips and pecans, because I had egg whites left over from the pie. They somehow came out perfectly despite the growing humidity of the day.
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