Happy Easter from Marczyk's
03/30/2010
First a howling blizzard woke us,
Then the rain came down to soak us,
And now before the eye can focus -
Crocus. ~Lilja Rogers
Ain’t that the truth, spring in the Rockies, geez!
Marczyk Fine Foods and Wine are open Easter Sunday, 10am-6pm.
Lamb from Niman Ranch. We had chops the other night and they were some of the best we’ve ever had. See below for an easy recipe. Call if you need a special cut or presentation, like a butterflied leg, we’re happy to make that happen.
• Leg of lamb, bone-in and boneless. The classic.
• Whole legs: hip bone and shank. Dramatic presentation! We’re getting just 6 of these, call Jimmy to preorder. 303 894-9499.
• Lamb chops. Great for a small group.
• Lamb shanks. A long slow braise leaves you time to play outside. Serve with Anson Mill grits.
• Frenched lamb racks. Easier than you think, and they cook in no time flat.
Niman Ranch Applewood Smoked Hams. Sugar-glazed, then smoked over applewood chips for over 10 hours. Fully cooked. Niman Ranch ham: from free range pigs raised with care, antibiotic and hormone free.
• Half hams, both spiral-cut and boneless. Perfect for leftovers. They’ll feed 10-12 people.
• Fresh hams, bone-in. For those who don’t love a smoky ham. Cook the classic way with a coke glaze from toast point blog. A fresh ham is an uncured leg, Limited, call 303 894-9499 to reserve!
• Marczyk exclusive skin-on Scandinavian pork loin. Juicy pork loin topped with a crust of crisp pork cracklings. Cooking directions provided. $6.99/lb. Limited, call to reserve!
Easter Sweets:
Classic hot cross buns. A sweet bread studded with candied fruit. Baked fresh by City Bakery.
Market-made fresh baked coconut macaroons, coconut cream pie, cherry pie, and one more holiday special. Get real!
Robin Chocolates. Great ingredients, artisanal techniques. This Colorado company, brings us their signature Easter Nest - a dark chocolate nest with a dark chocolate raspberry rabbit (lavender color) and 4 salt caramel eggs with jelly beans; and Easter Parade - 4 Rabbits: 2 raspberry and 2 orange spice caramels in clear rectangle box.
From our baker, made with real ingredients:
- Coconut cream
- Chocolate pudding
- Cherry
Recipes
Pasta Primavera
12 oz. farfalle pasta
¼ C. unsalted butter
½ C. fresh broccoli
½ C. asparagus, sliced in 1-inch pieces
½ C. Stahlbush frozen peas
½ C. white mushrooms, thinly sliced
Salt and ground black pepper
1 C. half-and-half
½ C. grated Parmesan cheese
12 diced cherry tomatoes
2 T. snipped fresh chives
Directions.
In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside. Melt the butter in a large pot over medium-low heat and quickly sauté the broccoli, asparagus, frozen peas (cook first, following directions on package) and white mushrooms until just tender. Do not overcook.
Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan cheese. Garnish with diced tomatoes and chives.
Minty lamb chops
Rub the fatty sides with mint jelly, then rolled it in chopped rosemary, garlic, and coarse salt, enough so it forms a nice crust.
Preheat a pan under the broiler, and place the chops fat side down until the fat is brown and nicely seared. Flip them on their side, and broil until done, turning once. The high heat caramelizes the sugar in the jelly and gives them a deep burnt sugar taste.
Crab Benedict
Cut them in ½ and fry them crispy in a pan, then make your sauce and eggs as always. Add a little roasted red pepper for flavor and color.
