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Weekly Cooking (and related issues) Thread

Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630

For ‘foodies’ – and a lot of vegetable gardeners - one of the most welcome harbingers of warm weather and the growing season is the Asparagus.

This recipe for ‘Asparagus Tart’ comes from the website of the Pioneer Woman, Ree Drummond, and it's as easy as - (actually easier than) - pie!:

http://thepioneerwoman.com/food-and-friends/3-ingredient-asparagus-tart/

But I think my favorite, is just Roasted Asparagus (which is also my favorite way with Brussels Sprouts, in a different season). My husband makes this often, with just olive oil, salt and pepper; but I like the addition of the Parmesan Cheese:

http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-asparagus-recipe

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: asparagus
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To: Yaelle

He was a very special person; hope this comes through:

http://www.freerepublic.com/~jrandomfreeper/


61 posted on 03/09/2017 8:51:50 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

http://www.freerepublic.com/focus/f-chat/3254561/posts

Last time, or close to it, me & Johnny talked cookin’. :(


62 posted on 03/09/2017 8:59:38 PM PST by txhurl
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To: txhurl

I’m sure he’s still up there ‘cookin’! He complained at one point that being a chef was a young man’s job.

But Johnny has new legs, now :-)


63 posted on 03/09/2017 9:01:50 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

64 posted on 03/09/2017 9:13:28 PM PST by txhurl
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To: Jamestown1630

Easy refrigerator pickled asparagus

Ingredients:
(Makes 2 (24-ounce) or 4 (12-ounce) jars)

3 pounds asparagus, washed and trimmed to fit your jars
1½ cups water
1½ cups white vinegar
2 tablespoons salt
2 tablespoons pickling spice (*To DIY, see recipe below.)
2 garlic cloves, peeled and lightly crushed

Assemble:
Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.
Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute. Transfer asparagus to a colander and run under cold water until chilled.
Place 1 tablespoon of pickling spice and 1 garlic clove in the bottom of each jar (split the spice and garlic cloves if using 4 jars). Divide asparagus evenly between the jars. Pour pickling liquid over asparagus. Seal jars and let cool to room temperature, then store in the refrigerator.
Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating. The pickles will keep for 2 weeks.

* Pickling Spice
(Makes 1 cup)

Ingredients:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
1 tablespoon red pepper flakes
1 tablespoon ground mace
1 small cinnamon stick, crushed into a few pieces
12 large, or 18 medium, bay leaves, crumbled
1 tablespoon whole cloves
½ tablespoon ground ginger

Assemble:
Place a small pan over low heat and toast peppercorns, mustard seeds and coriander seeds until just fragrant. Remove pan from heat and gently pour spices onto a cutting board. Lightly crush spices using a heavy pan, the side of a knife or a very quick spin in a spice grinder.
Combine the cracked spices with the rest of the spices in a medium bowl and mix until thoroughly combined. Store in an airtight container.

https://putneyfarm.com/tag/easy-refrigerator-pickled-asparagus/


65 posted on 03/10/2017 12:27:05 AM PST by Trillian
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To: Jamestown1630

Love his smile. I’m sorry that he had to suffer.


66 posted on 03/10/2017 12:51:51 AM PST by Yaelle
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To: Jamestown1630

It’s a little early for asparagus. I expect maybe next month. I generally roast them. Since I’ve started making quiches from scratch, I might put them in when they come in season.


67 posted on 03/10/2017 3:40:10 AM PST by miss marmelstein
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To: txhurl

I much prefer thicker asparagus - I think it has more flavor. This is the one vegetable that has to be cooked perfectly - it can be so mushy and disgusting if abused.


68 posted on 03/10/2017 3:43:10 AM PST by miss marmelstein
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To: Yaelle

That Swiss dessert is like an elegant Eton Mess.


69 posted on 03/10/2017 3:44:55 AM PST by miss marmelstein
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To: Aliska

Thank you for the tip about peeling the stubs! I will try this definitely.

Our oldest daughter and son in law have an organic diary farm in rural central NY. I am going to help them put in an asparagus bed - anyone have tips? I know that we need a deep trench and plenty of manure (they have plenty of that). Our daughter is expecting (identical!) twins in July so we had best get to it this year.


70 posted on 03/10/2017 4:47:05 AM PST by stonehouse01
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To: txhurl

LOL!


71 posted on 03/10/2017 5:10:45 AM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

One of my favorite asparagus bites..

Take a piece of prosciutto, lay it out flat and put a smear of cream cheese on it. Lay an asparagus spear on it and roll the spear up in the prosciutto. Lay on a parchment lined baking sheet and bake at 400 for 15 minutes or so. Asparagus spears are all different sizes and lingths, so there is no one-size-fits-all baking time. I like the spear to be a little al dente so the bite has some texture and isn’t just mush.


72 posted on 03/10/2017 6:12:04 AM PST by IamConservative (Suppose you were an idiot. And suppose you were a member of Congress. But I repeat myself.)
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To: txhurl; Jamestown1630

He certainly was a firecracker,wasn’t he? *grin*


73 posted on 03/10/2017 7:51:25 AM PST by Silentgypsy (Mind your atomic bonds.)
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To: V K Lee
I made a pureed cauliflower, cheddar, and onion casserole a few months ago and it was delicious.

Pureed cauliflower was as good as potatoes. And guilt free.

74 posted on 03/10/2017 9:42:14 AM PST by RoosterRedux
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To: sheana

Thx for that suggestion. I will try Carbquick.


75 posted on 03/10/2017 9:44:18 AM PST by RoosterRedux
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To: Jamestown1630

I don’t like asparagus, but I might use that tart recipe for other things.


76 posted on 03/10/2017 10:51:34 AM PST by Ellendra (Those who kill without reason cannot be reasoned with.)
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To: Jamestown1630
but I wouldn’t know how/where to ‘Stalk the Wild Asparagus’.

It's easier to find in the summer and fall, after it leafs out into this wispy, fern-like mass:
?

When you find one, mark where it is, and you'll be able to harvest wild asparagus there in the spring.
77 posted on 03/10/2017 11:04:36 AM PST by Ellendra (Those who kill without reason cannot be reasoned with.)
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To: miss marmelstein
I found this recipe in an outdated Sardi's NY cookbook on a library shelf.
Clearly, they never heard of cholesterol in those days but the dish is amazingly delicious.

SARDI'S ASPARAGUS
Plate steamed whole thick asparagus spears.
Top w/ 2 sunny-side up eggs fried in browned butter.

SERVE blanketed w/ your best Parm.

78 posted on 03/10/2017 12:05:32 PM PST by Liz (DNC Chair Perez's new Democrat slogan: Join us, or we'll sue Trump. W w)
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To: Liz

A twist on Eggs Benedict, really. I’d love to get my hands on that cookbook, Liz. I’m one of the few people around who still adores Sardi’s!


79 posted on 03/10/2017 12:59:11 PM PST by miss marmelstein
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To: miss marmelstein

Are we going to discuss Chelsea’s pancakes this week??? Not asparagus, I know, but green things...


80 posted on 03/10/2017 1:01:38 PM PST by miss marmelstein
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