Noisy Spring - May 14

The guestlist:
+ Aaron
Cecily + Sarah
Justin + Yamin
Kathy + Dan

The menu:
bacon, mushroom, chive, and pea shoot salad with chive blossoms
roast leg of lamb with fingerling potatoes
pan-roasted asparagus
farro salad with mint, feta, and pine nuts
strawberry-rhubarb crisp
mint and vanilla ice cream

The wine:
lots and lots of rosé

Bacon, Oyster Mushroom, Chive, and Pea Shoot Salad with Chive Blossoms and Pumpkinseed Oil Vinaigrette

Cut a good chunk of slab bacon into lardons. Render in hot pan and then set aside to drain on paper towels. Fry oyster mushrooms in bacon fat until a little crispy, allow to cool and set aside. Toss pea shoots and chives (chopped into 3″ segments) and chive blossoms and dress with vinaigrette (standard, but with a little pumpkingseed oil added). Garnish with lardons and mushrooms.

Roast Leg of Lamb
inspired by the chorizo-stuffed version in Sunday Suppers at Lucques, but without, you know, all that extra crap (and time and effort)

One 3.5-lb boneless leg of lamb, butterflied
4 cloves garlic, smashed
Generous amounts of rosemary and parsley, chopped

Coat lamb on all sides with garlic and herbs and salt and pepper. Cover and refrigerate overnight. Preheat oven to 350°F. Season lamb a little more and tie up into tidy shape. Stick in the oven for about 1.25 hours and allow to rest 15 minutes before slicing.

Strawberry-Rhubarb Crisp
topping adapted from Deborah Madison’s Vegetarian Cooking for Everyone

6 cups of chopped strawberries and rhubarb
1/2 cup sugar
6 tablespoons butter
3/4 cup brown sugar
2/3 cup flour
1/2 cup chopped walnuts
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Spread fruit out into baking pan and sprinkle sugar on top. Combine rest of ingredients and work butter until mixture resembles coarse meal. Spread mixture on top of fruit. Bake at 375°F for 30-45 minutes or until brown and bubbling.

Mint Ice Cream

1 cup whole milk
1 or 2 cups cream
2 cups mint leaves
1/3 cup sugar
4 egg yolks

Bring milk and cream to a boil in a sauce pan and turn off heat. Add mint and allow to infuse 1 hour. Whisk together sugar and eggs. Strain milk-cream mixture and discard mint. Bring mixture back to a boil and turn off heat. Temper yolk mixture and gradually whisk to combine. Place custard back on low-medium heat, stirring constantly, until thickened (6-8 minutes). Allow to cool overnight and process in ice cream maker.