I wanted to share some pictures from Passover with you. I hosted, and decided to go with a relatively simple menu - somehow most of the dishes ended up being adapted from Barefoot Contessa recipes. I didn't get pictures of everything, but here are some of the highlights.
This is a pretty traditional matzo ball soup. I took the idea of the fresh dill and parsley from Barefoot Contessa Parties.
I decided to splurge and go for rack of lamb as the main course. I used the recipe in Barefoot Contessa Parties which involves a crust of dijon mustard, fresh rosemary, balsamic vinegar, garlic and salt.
I boiled these baby yukon gold potatoes until tender, them flattened them under my palm and baked them with some olive oil, salt and pepper until crispy.
More of those delicious green green spring vegetables from Barefoot Contessa at Home.
This dessert was inspired by a meal I had at the restaurant Perbacco. I made meringue shells, which I filled with passion fruit curd. I put the meringues on a pool of raspberry sauce and garnished with fresh raspberries. The meringue and raspberry sauce recipes came from Barefoot in Paris. For the curd, I just substituted passion fruit puree for lemon juice in a lemon curd recipe.