The Bowdoin Gourmet

Tonight at Moulton I enjoyed a nice Easter dinner of leg of lamb with gravy, stuffing, fettucini with tomato and bail sauce, and steamed asparagus:

The lamb was surprisingly good; moist, tender, and flavorful. It did have a bit of a gammy edge, but from what I understand thats basically inevitable in anything but the youngest of lamb. I almost never eat lamb and therefore have not really acquired the taste, but tonight’s lamb was certainly good enough to make me glad that I had tried it.

I also think that the tomato sauce deserves special attention. The sauce was filed with big slices of tomato, giving it an authentic and substantial feel. It was also seasoned generously with basil and appropriately savory, not sweet. All of these aspects separate it from the liquidy, flat, excessively sweet sauce one so often finds commercially. I continue to be grateful that Bowdoin provides such a delicious alternative.

Finally, I should note that asparagus is my single favorite vegetable, and I’m excited both that Bowdoin served it tonight and that we will probably see more of it as we come into the spring season.

On the side, I had some deviled eggs:

These were quite tasty, though I had to scoop out some of the mayonnaise-and-mustard filling to tone down the richness. The paprika was a nice touch – it added some visual interest and provided a needed contrast to both the egg and filling. After eating these, I’ve had a thought for a refinement to the traditional deviled eggs recipe; include finely minced chives in the filling. I think that they would both add nice color and provide some freshness and sharpness to an otherwise very rich dish.

Now it would be a shame to end a post about such a great dinner with anything but a very positive comment, so I leave you with this exclamation from a fellow Bowdoin student about the meal:

“It’s even better than Thanksgiving!”