Back to our regularly scheduled programming!
Appetizer: Spinach Artichoke Tarts. It’s spinach-artichoke dip as an amuse-bouche (that’s right, I watch Top Chef)! It was a bite-sized taste explosion. It definitely tasted like spinach artichoke dip and was so easy to make. There’s no link to this recipe so if you’re interested, email me.
Entree: Roasted Flank Steak with Olive Oil-Herb Rub. The sauce really made this dish, bringing out the flavors of the steak. The herb rub was a nice compliment to the relatively straightforward preparation. The only adjustment would be to sear more and bake a little less. Bob does love his steak to moo.
Side Dish: Crisp Mashed Potato Cakes and Steamed Broccoli. Kim felt a bit weird taking mashed potatoes and creating patties out of them but it worked. Tasty! It was a fun way to serve leftover mashed potatoes and the panko gives it such a nice crisp.
Dessert: Hand Pies and Easter Candy. It took a little bit of time for Kate to make dessert due to her consumption of alcohol so we munched on some Easter candy as a pre-dessert. Hand pies can also be known as homemade pop-tarts. Kate chose a variety of fillings: mangoes, strawberries and blueberries. They were good, the crust was nice and flaky. I would make one minor adjustment though: more sugar, please! Suggestions could be adding sugar to the fruit before baking or making a powdered sugar icing.