Asparagus


Thank you, Gaye, for choosing pasta for this week’s Eating with Ellie theme. It is my all time comfort food. And then I made a shrimp pasta and it was the ultimate cool night dinner.

p1100122

White wine, lots of Parmesan along with asparagus and cherry tomatoes in this one.  And lots of good flavor.

My only complaint:  it was a little dry.  I added in the pasta water to make it saucy but  I may not have added enough {recipe calls for 1 cup}.  I was afraid it would be too wet.  I was wrong.  I would definitely make this again.  But with more pasta water added.

The recipe is on page 161 of Ellie’s The Food you Crave. You can also find it HERE.

For more Ellie Pastas visit Eating with Ellie.

Advertisements

I had one more recipe of Curtis’s I really wanted to try but never got the chance while he was out ‘assigned’ chef for I Heart Cooking Clubs.

P1090943.JPG

asparagus and parmesan risotto

Y’all know how much I love risotto so I couldn’t pass this one up.  Seems like every time I went to make it I didn’t have one of the ingredients.  THIS time every thing came together.  YUM!

About 8 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced

2 garlic cloves, finely chopped

1 Tble dried thyme leaves {I didn’t have any fresh}
2 cups Arborio rice
3/4 cup dry white wine
1 1/2 pounds thin asparagus, woody ends removed, stalks cut into 1 1/2-inch lengths
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves

Juice of 1/2 lemon

Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shaved with a vegetable peeler, for garnish
Bring the vegetable stock to a simmer in the mircowave and keep warm.
Heat the oil in a large heavy saucepan over medium heat and  sauté shallots, garlic, and thyme leaves until the shallots are tender but not browned. Add the rice and sauté just long enough to  coat with the oil.Add the wine and cook for 3 minutes,or until it is absorbed.

Add the hot veggie stock 3/4 cup at a time stirring after each addition until all the liquid has been absorbed and the rise is al dente
 

Add the asparagus cook for 2 more minutes.  Remove the pan  from the heat.  Add the butter, grated Parmigiano-Reggiano, and mascarpone cheese and stir until the butter has melted and the cheeses are just incorporated. Add the parsley, mint, and lemon.juice.  season the risotto generously with salt and pepper.

Garnish with the shaved Parmigiano-Reggiano, and serve.
Curtis’s risotto was a beautiful white with the green asparagus shining through.  My veggie stock was really dark so the risotto is very dark.  But it was full of flavor.  The  mascarpone, which I would NEVER have thought of using, added a certain sweetness to the risotto.  And the big shavings of Parmigiano-Reggiano….  nuff said!   I think I could live off of this risotto.
The recipe is from Relaxed Cooking with Curtis Stone.  Page 133}  You can find the original recipe his website as well.
Want more POTLUCK?  Visit IHCC.

 

 

Whenever I hear those words I always think of one thing.

krmit2

But that’s not what’s on the menu today!

When Gaye suggested that theme I know she was thinking of veggies instead.  Green veggies!  Or maybe lime! Or maybe Pistachios!

Whatever she was thinking I went with asparagus!

P1090181

asparagus ‘pasta’

Ellie calls this pasta because the stalks of asparagus are shaved into thin strips.  Not an easy task if your stalks are rather thin.  But quite tasty when quickly sauteed with garlic, onions, and lemon then topped with some Parmesan.

I will definitely make this again but maybe not as ‘pasta’.

The recipe is from Ellie’s weeknight wonders (page 246) and it is a very quick side – less than 15 minutes (not counting the shaving!).

More green on the Eating with Ellie site.

 

 

 

 

There is just something about risotto. It’s not easy to make. Well, it’s easy, it just takes a while. All the stirring and adding broth and stirring. But with the right combination of flavors it is well worth the effort. And this risotto was well worth the effort.

P1090272

This is Julie Shafer’s Risotto with Lemon and Asparagus

Julie says she learned to make risotto as a small girl cooking with her mother, grandmother, and aunts.  While we think of risotto as something fancy, she says it is just a staple of Italian cooking.  She also suggests that this is just a basic recipe and any local, seasonal veggie can be used.

    2 lemons
    2 small bundles asparagus
    1 medium yellow onion, finely chopped
    2 tsp unsalted butter
    2 Tbl olive oil
    2 cups Arboio or Carnaroli rice
    2 – 3 quarts homemade or low-sodium store bought chicken broth, heated.

Zest the lemons then juice them and strain the juice.

Prepare the asparagus by peeling {which I did not do} and cutting off the tough ends.  Cut into 1″ pieces and steam to crisp.  {I am not a fan of steamed asparagus so I sauteed mine lightly in a little butter until just done.}

Sautee the onion in butter and olive oil over medium heat in a large skillet.  The onions should be fragrant and transparent.  Add in the rice and stir until the rice is well coated.  Season with salt and pepper.  {Salt and pepper are NOT in the recipe so I seasoned lightly and then later seasoned to taste.} Cook until the grains are almost clear.

Add the hot broth in to the rice/onion mix one ladle at at time and stir until it is absorbed. Continue this process until the rice is ALMOST creamy.

Add in the lemon juice, zest, steamed asparagus and one last addition of broth.  Cook for one additional minute.

Remove from the heat and add in the Parmesan to taste.  Add additional Salt and Pepper if needed. Let sit, covered, for about 5 minutes then serve.

Garnish with shaved Parmesan (optional)

This was really good.  I think I would use a little less lemon juice next time because I think it tended to overpower the asparagus.  You many not need a full 3 quarts of the broth.  I made 1/2 of the recipe and did not used a full 4 cups.

This is definitely a repeat.  I can imagine how it good it will be with different mushrooms, or maybe some spinach, or even just different cheeses.  It is very adaptable.

The recipe is on page 639 of O’Niel’s One Big Table,  an eclectic  collection of recipes from home cooks around the United States.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week is the beginning a six months of a brand new chef for I Heart Cooking Clubs – Curtis Stone!  I have watched him on cooking shows for several years but never used his recipes.  When his name came up for new chef I knew I wanted to vote for him.  Picked up a couple of his books and I am ready to go.

I started with something easy.

P1080869

lazy asparagus omelet

You don’t really need a recipe for this.  Whisked eggs with salt and pepper.  Throw in some blanched asparagus and cook.  Layer on some Taleggio cheese….okay, whoa!  What kind?  I looked everywhere for this one.  It is a creamy semisoft cheese which melts beautifully.  It is similar to Brie.  Where I shop even Brie is difficult to find so I subbed in some lovely herbed goat cheese.  PERFECT!  But I will find some Brie….

Perfect for lunch you can find the recipe in Curtis’ Relaxed Cooking on page 44 or on his website with some small changes. The only change, really is his use of Gouda or Fontina cheese rather than the Taleggio.

You can find more Curtis Stone at G’day Curtis .

If you need a VERY quick and VERY simple side this is the one. Provided you like fresh asparagus with lots of flavor.

P1060121

I didn’t really like asparagus until a couple of years ago. Mom had always used the canned stuff and the ‘fragrance’ was enough to send me screaming from the house. But then, one day, I tried fresh and now I look for new ways to cook it. And this was my pick for this weeks Wednesdays with Donna Hay. How simple is it, you ask. Melt butter. Add some balsamic vinegar. Throw in a bunch of asparagus and cook until it is tender. Top with Parmasean cheese. How can you say to no to THAT??? Definitely a keeper.

Check with the rest of the cooks on our website – Wednesdays with Donna Hay

The recipe is on page 134 of Donna’s New Food Fast.

And if you would like to join us – just look at our choices for the next few weeks (on he right) then cook/bake, blog and leave us a comment below. Love to have you!

Yep, it’s that time of the month again. Potluck week for I Heart Cooking Clubs. I haven’t had a chance to try any of our new Chef’s, Diana Henry, dishes but I had made a Bittman recipe earlier. A tasty pasta dish with lots of bacon and asparagus.

P1050198

I found some asparagus on sale so I took advantage of it and brought home a couple of bunches. I know it won’t last long – we will eat it too quickly – so I had to make this dish before the Man came around!

    2 Tbsp olive oil
    4 ounces bacon, chopped
    1 1/2 lb asparagus, cut into 2 inch pieces
    8 ounces whole wheat pasta shells or ziti
    2 eggs
    1/4 cup Parmesan cheese (freshly grated)
    Pepper to taste

Cook your pasta according to package directions. {Bittman recommends WW pasta but I had some Rice and Quinoa pasta in the pantry from Trader Joes.}
Cook the oil and chopped bacon in a hot skillet over medium heat until has started to brown.
Add in the chopped asparagus and cook asparagus until softened but still crisp.
In a warmed bowl (I put mine in a hot oven and then turned the oven off while I was cooking the bacon mix.} beat the egg and then mix in the bacon and asparagus mix. Make sure to add the rendered fat from the bacon.
Mix the drained pasta with the egg mix. Add a little pasta water if needed. Add in the Parmesan cheese. Pepper to taste. Serve.


Just a note – if the bowl is too warm the egg will cook fine but stick to the bowl. I added a little pasta water as I was cooking the egg.
As usual Bittman was right on with this recipe. Very good.


You can find the recipe on page 219 in Bittman’s Food Matters Cookbook or HERE.


Check out with the other POTLUCKS were this month over at I Heart Cooking Clubs.

Next Page »

  • Categories

  • Meta