Tag Archives: Asparagus

Asparagi e Porri al Limone

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Photo Credit: Lidia’s Italian Kitchen, 2017

Asparagi e Porri al Limone
(ASPARAGUS AND LEEKS IN LEMON VINAIGRETTE)

From
Lidia’s Celebrate Like an Italian
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
2017

I am really trying to eat light this Spring and given that I love asparagus, I found this delightful salad while perusing Lidia Bastianich’s most recent cookbook, “Lidia’s Celebrate Like an Italian” .

Lidia’s Celebrate Like an Italian

The best thing about this salad is that you can serve it while the vegetables are still warm, or you can serve it chilled, especially if you are hosting a buffet or a picnic. The important thing is to dress it just before serving, since the lemon juice will change the color of the vegetables.

Serves 4 to 6

Ingredients:
1 teaspoon kosher salt, to taste
2 pounds medium thick asparagus spears, trimmed and peeled
1 bunch medium leeks, white and light green parts, washed and halved lengthwise
Juice of 1 large lemon
¼  Cup extra-virign olive oil
4  Hard boiled eggs, peeled and quartered

Directions:
Bring a large pot of salted water to boil. Cut the peeled asparagus into thirds, crosswise. Cut the leeks in thirds crosswise as well. Add the asparagus and leeks to the boiling water, and cook until tender, about 5 to 7 minutes, depending on their thickness. Drain, and plunge into an ice bath to stop the cooking and set the color. Drain and pat very dry.

Put the asparagus and leeks in a serving bowl. Drizzle with the lemon juice and olive oil, and season with the salt. Toss well. Mound the asparagus and leeks on a serving platter, and scatter the hard-boiled eggs over the top and serve.

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Tempura Chicken

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CREPES DE VOLAILLE VERSAILLAISE

DSC00434 (2).jpgCREPES DE VOLAILLE VERSAILLAISE
(Chicken Crepes with Asparagus and Mushrooms)

This classic French dish with Italian origins is a perfect main course that can be served during Spring Brunch.

Serves 8

Ingredients:
For the Filling:
6 tablespoons unsalted butter
¼ cup all-purpose flour
1-1/4 cups whole milk
1-1/4 cups chicken broth (See Cook’s Notes)
¼ cup chopped shallot
½ cup chopped mushrooms
2 cups finely chopped cooked chicken (See Cook’s Notes)
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed

For the Crepes:
¾ cup all-purpose flour
½ teaspoon salt
Pinch of freshly grated nutmeg
1-1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 teaspoon unsalted butter, melted

For the Finishing Sauce:
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoons unsalted butter

1/2 cup shredded Gruyere cheese, for garnish

Special Equipment:
A 3-quart flameproof ceramic or enameled shallow baking dish

Directions:
TO make the filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve ½ cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.

Cut tops from asparagus and set aside. Cut enough stalks into ¼-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.

Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.

TO make the crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7-to 8-inch nonstick skillet over moderately high heat until hot, and then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on a plate.

ASSEMBLE and bake the crepes: Preheat oven to 350 °F. Spread ¼ cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of over 15 minutes.

MAKE the finishing sauce while the crepes a baking: Stir together yolk, 2 tablespoons cream, and reserved ½ cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, and then fold into yolk mixture.

Spoon the finishing sauce over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes. Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Place 2 crepes on each of 8 plates and top with asparagus tips. Garnish with Gruyere cheese and serve.

Cook’s Notes:
Fish stock or water can be used as a substitute if shellfish is being used in place of the the chicken.

About 9 ounces of chopped cooked shrimp, lobster or crab-meat can be substituted for the cooked chicken.

The filling and crepes can be made 2 days ahead and kept separately, covered and chilled in the refrigerator.

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Polenta Pizza

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Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza but it’s gluten-free. Serve with a green salad for a satisfying meatless Monday meal.

 Serves 4

Ingredients:

For the polenta crust:
1 1/3 cups  gluten-free medium-ground cornmeal
Kosher salt and freshly ground pepper
1 1/2  tablespoons olive oil, plus more as needed

For the topping:
1/2 pound fresh mozzarella cheese, coarsely grated
1/4 cup thin asparagus spears, sliced into  1 1/2 inch lengths
2 garlic cloves, minced
1 1/2  tablespoons olive oil
1/2 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup  freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano

Directions:
To make the polenta crust, in a microwave-safe bowl, mix 4 cups  water, the cornmeal and 1 3/4 teaspoon salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2  tablespoons olive oil and a generous amount of pepper.

Brush a large pizza pan generously with olive oil. Spread the cornmeal mixture out on the pan in a circle about 1/3 inch thick and about 12 inches  in diameter, building up the edges slightly.

Preheat an oven to 375°F .

Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.

In a small bowl, mix the tomatoes,  asparagus, shallot, 1 1/2  tablespoons olive oil, garlic and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.

Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the oregano and serve immediately with forks and knives for eating.

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Lamb Chops Milanese

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Burger a la Oscar

The best burger, ever!

DSC05862 (2)-otmatk-burger-2.jpgDSC05865 (2) otmatk-burger.jpg

 

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Crayfish Timbale with Asparagus

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Serves 2

Ingredients:
A  dozen green asparagus spears
3 eggs
1/2  cup chopped onions
Zest of 1 lime
1/2 pounds cooked crayfish tails
Salt, to taste
Ground black pepper, for taste

 

For the Hollandaise Sauce:
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 Tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice

 

Directions:
For the Hardboiled Eggs: Place 2 eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.Coarsely chop the eggs  and place in a small bowl; add onions, salt and pepper and set aside.

To  make the Hollandaise Sauce: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt and lemon juice. Hold in a heat proof measuring cup or a  thermos to keep warm.

For the Asparagus:  Trim the woody ends and cook the asparagus in salted water for 5 to 6 minutes. Drain the asparagus and cool and set aside.

Using a  ring mold or cookie cutter, place place in the center of a plate. Add the   egg mixture inside the ring and cover with  the crayfish. Place six asparagus spears along side the timbale.  Garnish with Hollandaise sauce and  zest and serve.

 

TODAY.com Parenting Team FC Contributor

Mezzaluna Pasta with Spring Vegetables

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This is a fresh and elegant spring dish that you can whip up in no time with the availability of fresh made pasta that can be found in most supermarkets these days.

 

Serves 4

Ingredients:
One bunch green asparagus
8 ounce  package fresh peas
Two 8-ounce packages of fresh mezzaluna pasta
1 Lemon
2 Tablespoons olive oil
1 cup chopped white onions
1 Tablespoon  minced garlic
3 Tablespoons butter
1 cup grated Pecorino Romano Cheese

Directions:
Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 minutes. Add the mezzaluna and cook for 3 minutes. Drain the pasta and vegetables and set aside.

While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 minutes. Add the butter, pasta, peas, asparagus and lemon zest and  gently stir until butter is melted and pasta and vegetables are coated with sauce, about 2 minutes. Sprinkle with cheese and serve.

 

TODAY.com Parenting Team FC Contributor

Asparagus Ravioli in Parmesan Sauce

 

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Do not let the title of this recipe fool you. This dish is really a soup that brings out the best flavors of a homemade stock. You can serve it as a light lunch or it  can start off your dinner menu as a first course.

Serves  4 to 6

Ingredients:
Green Pasta Dough (Click Here for the Recipe)

For the Broth:
1 pound  white asparagus, trimmed
5 cups rich chicken stock
One 3-inch rind from a wedge of Parmigiano-Reggiano Cheese
1 large bay leaf

For the Filling:
1/4 cup grated Parmigiano-Reggiano Cheese
1/4 cup Mascarpone Cheese
1/4 cup fine dry bread crumbs
1/4 cup fresh parsley leaves, stems removed
1/4 cup toasted pine nuts
1 teaspoon grated lemon zest
A pinch of salt

Special Equipment:
A pasta machine

Directions:
Make broth and filling while dough stands, coming to room temperature.Cut off asparagus tips, then halve each tip lengthwise and reserve.

Bring stock, cheese rind and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve the broth and set aside.

To make the filling: Purée asparagus stems in a food processor with grated Parmesan, Mascarpone, bread crumbs, parsley, pine nuts, lemon zest, and 1/2 teaspoon each of salt and pepper. Place the filling in a bowl and cover with plastic wrap and place in the refrigerator until ready to use.

To make the ravioli:Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.

Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.

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Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. Do not roll too thin or pasta will tear when filled.Mario Batali's Green Pasta Dough Recipe Text | Rouxbe Cooking School

Put the pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.

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Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.)  Using a pastry wheel or a sharp knife, or a cookie cutter, cut the pasta between mounds, roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.

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To cook the ravioli and asparagus tips:Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil. Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf. Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes.

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Lift the cooked ravioli with a slotted spoon, draining well over pot, then transfer to  serving bowls  filled with  the broth. Repeat with remaining ravioli Garnish with shaved Parmesan-Reggiano cheese, if desired and serve immediately.

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Cook’s Notes:
The filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered. Wonton wrappers can be used instead of fresh pasta, if time is of the essence.