http://www.amyglaze.com/easter-dinner-f/?utm_source=rss&utm_medium=rss&utm_campaign=easter-dinner-f 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:05:19 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/easter-dinner-f/#comment-5680 Thu, 24 Jun 2010 18:29:58 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5680 This recipe Easter Dinner: Filet d’Agneau Du Boulanger this delicious.
my mom did the recipe. my father is now going to cook. thanks for this great recipe

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5679 Sun, 03 Jan 2010 20:45:39 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5679 Hmm…I’m willing to try lamb, but I’m surrounded by picky eaters.
Anything you would suggest to substitue with?

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5678 Tue, 15 Apr 2008 07:58:43 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5678 Recipe may look a bit difficult for most, but as a food lover, we are going to give it a try for sure.

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5677 Tue, 25 Mar 2008 15:34:23 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5677 Hmmm. How to tell if it’s done? I’ve got a nifty instant read thermometer with a thermocouple in the tip of a long (11cm) needle (brand is Thermapen by Thermoworks). I bet it could measure the meat temp inside the bread. You would leave a small hole where you poked it in, but…

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5676 Tue, 25 Mar 2008 13:30:05 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5676 Stu – But, I hope they weren’t marinated!?!?! When I make it with fresh artichoke the hazelnut oil is really not that powerful, but just a nice warm nutty undertone. Well, I’m glad at least you liked it!
Amir – Congrats on making the journey and bon courage with the blog and all the rest too!

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5675 Tue, 25 Mar 2008 09:34:56 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5675 hey ms. glaze, just wanted to say I decided to make a blog too! the link is: http://moveablefeastblog.blogspot.com/
that leg of lamb looks good. cooking through pastry always scares me because you can’t really feel when it’s done. nice work!

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5674 Tue, 25 Mar 2008 06:52:43 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5674 The ones with the smallest tenderest leaves. They puréed up just fine, and I loved it but my guests apparently didn’t. Half of it’s still in the frigo.

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5673 Mon, 24 Mar 2008 11:30:43 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5673 Stu – shoot, I wish I caught your comment earlier. Are you using artichoke hearts with the little leaves too? Or just artichoke bottoms? I’m not quite sure what the hearts would taste like puréed with hazlenut oil if they are marinated beforehand. Let me know how it works out

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5672 Mon, 24 Mar 2008 11:28:17 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5672 Yes, I really have to apologize.
First of all, lets face it, this recipe is downright difficult, time consuming, and has loads of room for error (of course – it was part of my last classes at LCB). Secondly, I didn’t even give anyone time to practice ahead of time and posted it right before Easter.
I just figured, I’m up to my neck in challenges, maybe you needed a few extra too!
It is super yummy though, if you’re up for the test.
Bises,
Ms. Glaze

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5671 Mon, 24 Mar 2008 05:42:25 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5671 Looks absolutely delicious!!

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5670 Sun, 23 Mar 2008 17:01:02 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5670 I have a leg o’lamb, 5pm and guests coming. I can’t face the work involved in that gorgeous-looking recipe but I’ll give the artichoke purée a shot (cheating with canned hearts).

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5669 Sun, 23 Mar 2008 15:53:58 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5669 Oh sure, wait until Easter to post your Easter recipe. I’ve got a rack of lamb I’m still pondering at 7:00PM.

]]> http://www.amyglaze.com/easter-dinner-f/#comment-5668 Sun, 23 Mar 2008 13:29:15 +0000 http://www.mrsglaze.com/2008/03/22/easter-dinner-f/#comment-5668 I would very much like to see bunny ears on a lamb!
I saw in Paris a chocolate chicken sitting on a GIANT egg bigger than it’s head.
And a chocolate bunny with a GIANT egg for it’s tummy..
So why not bunny ears on a lamb?

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