prep time: tbd
cook time: tbd
servings: 4
ingredients:
8 veal cutlets - pounded to 1/8-inch thick
salt
pepper
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley
steps:
1. preheat oven to the lowest setting. add a platter and 4 dinner plates; let warm.
2. season the veal on both sides with salt and pepper. place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around. place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.
3. in a large skillet, heat 2 tablespoons olive oil over medium-high heat. add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side. transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.
4. add the remaining 1 tablespoon olive oil to the skillet. add the mushrooms and cook, stirring often, until brown, 7 - 8 minutes. add the shallot and garlic, stir 1 minute then add the marsala. increase the heat to high and boil until the sauce is reduced by half, about 4 minutes. add the stock and butter and remove from heat. stir until the butter melts and the sauce thickens.
5. in another large skillet, bring a few inches of water to a boil. salt the water, add asparagus, and cook until crisp tender, about 3 minutes.
6. divide the cutlets among the warm plates. top with marsala mushrooms. garnish with chopped parsley.
- rachael ray magazine, july/august 2014
Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
2.11.2015
baked asparagus with shiitake and prosciutto
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
5.05.2014
spanish asparagus revuelto
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
olive oil
2 peeled garlic cloves + 1/2 teaspoon minced garlic
2 cups bread cubes - cut in 1/2-inch cubes
salt
pepper
2 ounces diced spanish chorizo
1 bunch thin asparagus - cut in 1 - 2-inch lengths
1 bunch green onions - chopped
8 large eggs - beaten
1/2 teaspoon pimeton
2 tablespoons roughly chopped italian parsley
steps:
1. put 3 tablespoon olive oil in a cast-iron skillet over medium-high heat. add peeled garlic cloves and let them sizzle until lightly browned, then remove. add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. remove bread and set aside to cool.
2. add chorizo and fry lightly. add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 - 4 minutes. add green onion and minced garlic and cook 1 minute more.
3. season eggs with salt, pepper and pimenton. pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 - 3 minutes. add parsley and serve immediately, topped with the fried bread cubes.
- new york times, april 2014
cook time: tbd
servings: 4 - 6
ingredients:
olive oil
2 peeled garlic cloves + 1/2 teaspoon minced garlic
2 cups bread cubes - cut in 1/2-inch cubes
salt
pepper
2 ounces diced spanish chorizo
1 bunch thin asparagus - cut in 1 - 2-inch lengths
1 bunch green onions - chopped
8 large eggs - beaten
1/2 teaspoon pimeton
2 tablespoons roughly chopped italian parsley
steps:
1. put 3 tablespoon olive oil in a cast-iron skillet over medium-high heat. add peeled garlic cloves and let them sizzle until lightly browned, then remove. add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. remove bread and set aside to cool.
2. add chorizo and fry lightly. add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 - 4 minutes. add green onion and minced garlic and cook 1 minute more.
3. season eggs with salt, pepper and pimenton. pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 - 3 minutes. add parsley and serve immediately, topped with the fried bread cubes.
- new york times, april 2014
4.11.2014
asparagus gratin
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
4.19.2013
green & white asparagus tempura
prep time: tbd
cook time: tbd
servings: 4
ponzu sauce ingredients:
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon mirin
1 tablespoon rice vinegar
tempura ingredients:
4 stalks gree asparagus - trimmed and sliced in half on a bias
4 stalks white asparagus - trimmed and sliced in half on a bias
1/2 cup rice flour
1/2 sparkling water
vegetable oil
salt
ponzu steps:
1. combine soy sauce, lemon juice, mirin and vinegar. mix well.
tempura steps:
1. add vegetable oil to a large pot and heat to 375 degrees. place rice flour in a medium mixing bowl. slowly incorporate the sparkling water into the flour while mixing,. mix just until smooth.
2. dip the aspargus in the batter to coat. fry, in batches if necessary, for about 2 minutes, until crisp and golden. drain on paper towels and season lightly with sea salt. serve immediately with lemon wedges and ponzu.
- goop, april 2013
cook time: tbd
servings: 4
ponzu sauce ingredients:
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon mirin
1 tablespoon rice vinegar
tempura ingredients:
4 stalks gree asparagus - trimmed and sliced in half on a bias
4 stalks white asparagus - trimmed and sliced in half on a bias
1/2 cup rice flour
1/2 sparkling water
vegetable oil
salt
ponzu steps:
1. combine soy sauce, lemon juice, mirin and vinegar. mix well.
tempura steps:
1. add vegetable oil to a large pot and heat to 375 degrees. place rice flour in a medium mixing bowl. slowly incorporate the sparkling water into the flour while mixing,. mix just until smooth.
2. dip the aspargus in the batter to coat. fry, in batches if necessary, for about 2 minutes, until crisp and golden. drain on paper towels and season lightly with sea salt. serve immediately with lemon wedges and ponzu.
- goop, april 2013
8.13.2012
asparagus risoto
prep time: tbd
cook time: 45 minutes
servings: 3 - 4
ingredients:
1 pound asparagus - peeled, trimmed and cut into 1-inch pieces, tips reserved
4 - 6 cups chicken
2 tablespoon olive oil
3 tablespoons butter
1/3 medium red onion - diced
1 1/2 cups arborio rice
1/2 cup dry white wine
salt
1/2 cup grated parmesan cheese
steps:
1. bring a pot of water to a boil. add half the asparagus stalks and cook until quite soft, at least 5 minutes. rinse quickly under cold water. put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth. set aside.
2. put stock in a medium saucepan over low heat. put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. when it is hot, add onion, stirring occasionally until it softens, 3 - 5 minutes.
3. add rice and cook, stirring occasionally, until it is glossy, about 2 - 3 minutes. add white wine, stir, and let liquid bubble away. add a large pinch of salt. add warmed stock, 1/2 cup or so at a time, stirring occasionally. each time stock has just about evaporated, add more.
4. after about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. in 5 minutes, begin tasting rice. you want it to be tender, but with a bit of a crunch; it could take as long as 30 minutes total to reach this stage. when it does, stir in 1/2 cup asparagus puree. remove skillet from heat, add remaining butter and stir briskly. add parmesan and stir briskly, then taste and adjust seasoning. risotto should be slightly soupy. serve.
- new york times, may 2007
cook time: 45 minutes
servings: 3 - 4
ingredients:
1 pound asparagus - peeled, trimmed and cut into 1-inch pieces, tips reserved
4 - 6 cups chicken
2 tablespoon olive oil
3 tablespoons butter
1/3 medium red onion - diced
1 1/2 cups arborio rice
1/2 cup dry white wine
salt
1/2 cup grated parmesan cheese
steps:
1. bring a pot of water to a boil. add half the asparagus stalks and cook until quite soft, at least 5 minutes. rinse quickly under cold water. put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth. set aside.
2. put stock in a medium saucepan over low heat. put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. when it is hot, add onion, stirring occasionally until it softens, 3 - 5 minutes.
3. add rice and cook, stirring occasionally, until it is glossy, about 2 - 3 minutes. add white wine, stir, and let liquid bubble away. add a large pinch of salt. add warmed stock, 1/2 cup or so at a time, stirring occasionally. each time stock has just about evaporated, add more.
4. after about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. in 5 minutes, begin tasting rice. you want it to be tender, but with a bit of a crunch; it could take as long as 30 minutes total to reach this stage. when it does, stir in 1/2 cup asparagus puree. remove skillet from heat, add remaining butter and stir briskly. add parmesan and stir briskly, then taste and adjust seasoning. risotto should be slightly soupy. serve.
- new york times, may 2007
8.10.2012
asparagus soup with green garlic and eggs
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
salt
pepper
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked
steps:
1. break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer. simmer 15 minutes. using a slotted spoon, remove asparagus stems and discard. season the broth to taste with salt and pepper. slice the asparagus into 1-inch pieces and add to the broth. simmer 8 - 12 minutes.
2. just before serving, beat the eggs, cheese and parsley together in a bowl. have the soup at a bare simmer. making sure the soup isn't boiling, whisk a ladleful into the egg mixture. stir well and whisk back into the soup. whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve with a spoonful of pasta.
- new york times, may 2010
cook time: 15 minutes
servings: 4
ingredients:
1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
salt
pepper
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked
steps:
1. break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer. simmer 15 minutes. using a slotted spoon, remove asparagus stems and discard. season the broth to taste with salt and pepper. slice the asparagus into 1-inch pieces and add to the broth. simmer 8 - 12 minutes.
2. just before serving, beat the eggs, cheese and parsley together in a bowl. have the soup at a bare simmer. making sure the soup isn't boiling, whisk a ladleful into the egg mixture. stir well and whisk back into the soup. whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve with a spoonful of pasta.
- new york times, may 2010
8.08.2012
asparagus and herb lasagna
prep time: tbd
cook time: 40 minutes
servings: 6
olive oil bechamel ingredients:
2 tablespoons olive oil
2 tablespoons finely chopped shallot or onion
2 tablespoons flour
salt
pepper
lasagna ingredients:
2 large garlic cloves - peeled
salt
2 pounds asparagus
olive oil bechamel
3/4 cup + 1 tablespoon freshly grated parmesan
1/2 cup finely chopped fresh herbs (tarragon, chervil, parsley, chives, basil, arugula, etc.)
1/2 pound no-boil lasagna noodles
1 tablespoon olive oil
olive oil bechamel steps:
1. heat the oil over medium heat in a heavy medium saucepan. add the shallot and cook, stirring until softened, about 3 minutes. sitr in flour, and cook, stirring, for about 3 minutes until smooth and bubbling but not browned. the paste should have the texture of wet sand.
2. whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom of the edges of the pan with a rubber spatula, for 10 mintues, until the sauce has thickened and lost its raw flour taste. season with salt and pepper to taste. strain while hot into a heatproof bowl.
lasagna steps:
1. fill a pasta pot with water and add garlic cloves. bring to a boil while you trim the asparatus by breaking off the woody ends. when the water comes to a boil, add salt to taste and the asparagus ends. reduce heat to medium low, cover partially and simmer for 30 minutes. remove asparagus ends and garlic from water and discard. bring water back to a boil and add the asparagus stalks. boil thick asparagus stalks for 5 minutes, medium and thing stalks for 3 minutes. transfer them, using tongs, to bolw of ice water. do not drain the cooking water. allow the asparagus to cool for a few minutes, then drain and dry on a clean towel. if the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus into 1-inch lengths. set aside.
2. whisk 1/3 - 1/2 cup of the cooking water from teh asparagus into the bechamel, along with 1/4 cup of the parmesan and the herbs. add pepper to taste and adjust salt.
3. oil or butter a 3-quart baking dish. bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (usually 3). boil just until the pasta is flexible, about 3 minutes. using tongs, transfer the pasta to a bowl of cold water, then drain on a clean towel.
4. spread a very thin layer of bechamel over the bottom of the dish. cover with a layer of pasta. stir in teh asparagus into the remaining bechamel and spread a layer over the noddles. sprinkle on 2 tablespoons of parmesan. parboil another layer's worth of pasta, and repeat process. end with a layer of pasta and if there is any bechamel left, spread itover the top and sprinkle with remaining parmesan.
5. preheat oven to 350 degrees. drizzle 1 tablespoon olive oil over the lasagna and cover tightly with foil. bake for 30 minutes until bubbling. uncover, and continue to bake until the top just begins to color, about 10 minutes. remove from heat and allow to sit 5- 10 minutes. serve.
- new york times, june 28, 2010
cook time: 40 minutes
servings: 6
olive oil bechamel ingredients:
2 tablespoons olive oil
2 tablespoons finely chopped shallot or onion
2 tablespoons flour
salt
pepper
lasagna ingredients:
2 large garlic cloves - peeled
salt
2 pounds asparagus
olive oil bechamel
3/4 cup + 1 tablespoon freshly grated parmesan
1/2 cup finely chopped fresh herbs (tarragon, chervil, parsley, chives, basil, arugula, etc.)
1/2 pound no-boil lasagna noodles
1 tablespoon olive oil
olive oil bechamel steps:
1. heat the oil over medium heat in a heavy medium saucepan. add the shallot and cook, stirring until softened, about 3 minutes. sitr in flour, and cook, stirring, for about 3 minutes until smooth and bubbling but not browned. the paste should have the texture of wet sand.
2. whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom of the edges of the pan with a rubber spatula, for 10 mintues, until the sauce has thickened and lost its raw flour taste. season with salt and pepper to taste. strain while hot into a heatproof bowl.
lasagna steps:
1. fill a pasta pot with water and add garlic cloves. bring to a boil while you trim the asparatus by breaking off the woody ends. when the water comes to a boil, add salt to taste and the asparagus ends. reduce heat to medium low, cover partially and simmer for 30 minutes. remove asparagus ends and garlic from water and discard. bring water back to a boil and add the asparagus stalks. boil thick asparagus stalks for 5 minutes, medium and thing stalks for 3 minutes. transfer them, using tongs, to bolw of ice water. do not drain the cooking water. allow the asparagus to cool for a few minutes, then drain and dry on a clean towel. if the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus into 1-inch lengths. set aside.
2. whisk 1/3 - 1/2 cup of the cooking water from teh asparagus into the bechamel, along with 1/4 cup of the parmesan and the herbs. add pepper to taste and adjust salt.
3. oil or butter a 3-quart baking dish. bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (usually 3). boil just until the pasta is flexible, about 3 minutes. using tongs, transfer the pasta to a bowl of cold water, then drain on a clean towel.
4. spread a very thin layer of bechamel over the bottom of the dish. cover with a layer of pasta. stir in teh asparagus into the remaining bechamel and spread a layer over the noddles. sprinkle on 2 tablespoons of parmesan. parboil another layer's worth of pasta, and repeat process. end with a layer of pasta and if there is any bechamel left, spread itover the top and sprinkle with remaining parmesan.
5. preheat oven to 350 degrees. drizzle 1 tablespoon olive oil over the lasagna and cover tightly with foil. bake for 30 minutes until bubbling. uncover, and continue to bake until the top just begins to color, about 10 minutes. remove from heat and allow to sit 5- 10 minutes. serve.
- new york times, june 28, 2010
5.21.2012
nori hand rolls
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
3.28.2012
curried macaroni and cheese
prep time: 15 minutes
cook time: 30 minutes
servings: 8 - 10
ingredients:
1 pound elbow macaroni
1/2 cup unsalted butter
1 teaspoon canola oil
1/2 red onion - finely chopped
2 cloves garlic - minced
1 thai green chile - split lengthwise
1 tablespoon curry powder
6 tablespoons flour
5 cups milk
2 1/2 cups grated white cheddar
1 teaspoon salt
1/2 cup plain bread crumbs
1 bunch asparagus - trimmed
steps:
1. heat oven to 350 degrees. cook macaroni in salted water, drain and set aside.
2. in a large saucepan melt butter with the oil over medium heat. add onion, garlic and chile; saute until soft, 2 minutes. stir in curry powder and flour to create a paste. pour in milk while whisking and bring to a simmer, stirring.
3. remove saucepan from the heat and discard the chile. add 2 cups cheese, stir until smooth. add the cooked macaroni and slat. transfer mixture to a 4-quart baking dish. sprinkle top with 1/4 cup breadcrumbs and 1/4 cup cheese. arrange the asparagus over macaroni. sprinkle asparagus with the remaining breadcrumbs and cheese and bake for 35 - 40 minutes or until the top is golden.
- ladies home journal, march 2011
cook time: 30 minutes
servings: 8 - 10
ingredients:
1 pound elbow macaroni
1/2 cup unsalted butter
1 teaspoon canola oil
1/2 red onion - finely chopped
2 cloves garlic - minced
1 thai green chile - split lengthwise
1 tablespoon curry powder
6 tablespoons flour
5 cups milk
2 1/2 cups grated white cheddar
1 teaspoon salt
1/2 cup plain bread crumbs
1 bunch asparagus - trimmed
steps:
1. heat oven to 350 degrees. cook macaroni in salted water, drain and set aside.
2. in a large saucepan melt butter with the oil over medium heat. add onion, garlic and chile; saute until soft, 2 minutes. stir in curry powder and flour to create a paste. pour in milk while whisking and bring to a simmer, stirring.
3. remove saucepan from the heat and discard the chile. add 2 cups cheese, stir until smooth. add the cooked macaroni and slat. transfer mixture to a 4-quart baking dish. sprinkle top with 1/4 cup breadcrumbs and 1/4 cup cheese. arrange the asparagus over macaroni. sprinkle asparagus with the remaining breadcrumbs and cheese and bake for 35 - 40 minutes or until the top is golden.
- ladies home journal, march 2011
3.25.2012
cream of asparagus soup
prep time: 20 minutes
cook time: 30 minutes
servings: 4
ingredients:
2 pounds green asparagus
1 large onion - chopped
3 tablespoons unsalted butter
5 - 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
steps:
1. cut tips from asparagus 1 1/2 inches from the top and halve tips lengthwise if thick. set aside. cut stalks into 1/2-inch pieces.
2. cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. add 5 cups broth and simmer, covered, until asparagus is very tender, 15 - 20 minutes. set aside to cool.
3. while soup simmers, cook reserved asparagus tips in boiling slated water until just tender, 3 - 4 minutes, then drain. set aside.
4. puree soup in batches in a blender until smooth (use extreme caution when blending hot liquids as it can create pressure and pop the lid off). return to pan. stir in cream, then add more broth to thin soup to desired consistency. season with salt and pepper to taste. bring soup to a boil and whisk in remaining tablespoon butter.
5. add lemon and garnish with asparagus tips.
- epicurious
cook time: 30 minutes
servings: 4
ingredients:
2 pounds green asparagus
1 large onion - chopped
3 tablespoons unsalted butter
5 - 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
steps:
1. cut tips from asparagus 1 1/2 inches from the top and halve tips lengthwise if thick. set aside. cut stalks into 1/2-inch pieces.
2. cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. add 5 cups broth and simmer, covered, until asparagus is very tender, 15 - 20 minutes. set aside to cool.
3. while soup simmers, cook reserved asparagus tips in boiling slated water until just tender, 3 - 4 minutes, then drain. set aside.
4. puree soup in batches in a blender until smooth (use extreme caution when blending hot liquids as it can create pressure and pop the lid off). return to pan. stir in cream, then add more broth to thin soup to desired consistency. season with salt and pepper to taste. bring soup to a boil and whisk in remaining tablespoon butter.
5. add lemon and garnish with asparagus tips.
- epicurious
12.07.2011
baked fillet of salmon with asparagus and caper-enriched lemon sauce
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots (may substitute red onion)
1 tablespoon drained capers - chopped
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon zest
24 ounce wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
1 pound asparagus - trimmed
1 tablespoon extra-virgin olive oil
lemon slices
steps:
1. preheat oven to 450 degrees. briskly stir lemon juice, shallots, capers, thyme and lemon zest in small bowl to blend. add sea salt and freshly ground black pepper to taste.
2. slice three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through).
3. arrange asparagus in even layer on rimmed baking sheet. drizzle with oil and turn to coat. sprinkle with salt and pepper.
4. place salmon atop asparagus; sprinkle with salt and pepper. roast until salmon is just opaque in center, about 20 minutes.
5. transfer asparagus and salmon to platter. spoon sauce over salmon. cut into 4 pieces along slits, garnish with lemon slices and serve.
- goop, october 2011
cook time: 20 minutes
servings: tbd
ingredients:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots (may substitute red onion)
1 tablespoon drained capers - chopped
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon zest
24 ounce wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
1 pound asparagus - trimmed
1 tablespoon extra-virgin olive oil
lemon slices
steps:
1. preheat oven to 450 degrees. briskly stir lemon juice, shallots, capers, thyme and lemon zest in small bowl to blend. add sea salt and freshly ground black pepper to taste.
2. slice three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through).
3. arrange asparagus in even layer on rimmed baking sheet. drizzle with oil and turn to coat. sprinkle with salt and pepper.
4. place salmon atop asparagus; sprinkle with salt and pepper. roast until salmon is just opaque in center, about 20 minutes.
5. transfer asparagus and salmon to platter. spoon sauce over salmon. cut into 4 pieces along slits, garnish with lemon slices and serve.
- goop, october 2011
10.14.2011
ham, asparagus and potatoes au gratin
prep time: tbd
cook time: 60 minutes
servings: tbd
ingredients:
1/2 pound of ham
1 tablespoon vinegar
3/4 brown sugar
1/2 tablespoon dry mustard
1/2 teaspoon ground cloves
1 bunch of asparagus
hollandaise sauce
3 potatoes - thinly sliced
2 cups scalded milk
1 egg
1 clove garlic - chopped
3 tablespoon butter
1 1/2 cups fresh grated cheese
hollandaise sauce:
1. whisk together 3 eggs yolks and cook over a double broiler, but make sure it is not too hot or the egg with cook too fast; about 1 - 2 minutes. remove from heat.
2. stir in 1/2 cup butter. add salt, pepper and lemon to taste.
steps:
1. preheat oven to 400 degrees. mix brown sugar, mustard and cloves together. rub onto ham with vinegar. place in oven and bake for 1 hour.
2. meanwhile, gradually beat egg into scalded milk.
3. rub a 2-quart oven dish with butter and garlic. place half potatoes in dish and pour half of the egg mixture and cheese on top. layer with remaining potatoes and egg mixture and cheese.
4. place in oven for 45 minutes.
5. saute asparagus once ham and potatoes are done.
6. top with hollaindaise.
- avant garde living blog
cook time: 60 minutes
servings: tbd
ingredients:
1/2 pound of ham
1 tablespoon vinegar
3/4 brown sugar
1/2 tablespoon dry mustard
1/2 teaspoon ground cloves
1 bunch of asparagus
hollandaise sauce
3 potatoes - thinly sliced
2 cups scalded milk
1 egg
1 clove garlic - chopped
3 tablespoon butter
1 1/2 cups fresh grated cheese
hollandaise sauce:
1. whisk together 3 eggs yolks and cook over a double broiler, but make sure it is not too hot or the egg with cook too fast; about 1 - 2 minutes. remove from heat.
2. stir in 1/2 cup butter. add salt, pepper and lemon to taste.
steps:
1. preheat oven to 400 degrees. mix brown sugar, mustard and cloves together. rub onto ham with vinegar. place in oven and bake for 1 hour.
2. meanwhile, gradually beat egg into scalded milk.
3. rub a 2-quart oven dish with butter and garlic. place half potatoes in dish and pour half of the egg mixture and cheese on top. layer with remaining potatoes and egg mixture and cheese.
4. place in oven for 45 minutes.
5. saute asparagus once ham and potatoes are done.
6. top with hollaindaise.
- avant garde living blog
9.30.2011
soft polenta with asparagus, prosciutto, garlic and spring onions
prep time: tbd
cook time: tbd
servings: 4
ingredients:
5 cups water
1 pound asparagus, jumbo
1 cup polenta, quick cooking
1 cup mascarpone cheese
4 tablespoons butter + 2 tablespoons
3 cloves garlic - thinly sliced
3 slices prosciutto - cut into julienne
12 spring onions, cleaned and root ends removed
juice and zest of 1 lemon
steps:
1. set up an ice bath. place 5 cups water in 4-quart saucepan and bring to a boil. trim asparagus, drop into water and cook until tender, about one and a half minutes. remove and refresh in ice bath.
2. return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. fold in mascarpone and let stand covered in a warm spot.
3. in a 12 - 14-inch saute pan, heat 4 tablespoons butter until foaming over medium heat. add garlic, prosciutto and spring onions and saute until onions are wilted. add asparagus, lemon juice and zest and let sizzle. add remaining butter, shake pan to emulsify and season with salt.
4. divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.
- goop, march 2011
cook time: tbd
servings: 4
ingredients:
5 cups water
1 pound asparagus, jumbo
1 cup polenta, quick cooking
1 cup mascarpone cheese
4 tablespoons butter + 2 tablespoons
3 cloves garlic - thinly sliced
3 slices prosciutto - cut into julienne
12 spring onions, cleaned and root ends removed
juice and zest of 1 lemon
steps:
1. set up an ice bath. place 5 cups water in 4-quart saucepan and bring to a boil. trim asparagus, drop into water and cook until tender, about one and a half minutes. remove and refresh in ice bath.
2. return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. fold in mascarpone and let stand covered in a warm spot.
3. in a 12 - 14-inch saute pan, heat 4 tablespoons butter until foaming over medium heat. add garlic, prosciutto and spring onions and saute until onions are wilted. add asparagus, lemon juice and zest and let sizzle. add remaining butter, shake pan to emulsify and season with salt.
4. divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.
- goop, march 2011
8.29.2011
summer asparagus
prep time: 10 minutes
cook time: 6 minutes
servings 8
ingredients:
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 cup olive oil
1 tablespoon fresh chopped chervil
1 teaspoon finely chopped shallots
2 pounds asparagus - trimmed
3/4 pound grape tomatoes - halved
3 ounces feta cheese - crumbled
steps:
1. in a small bowl, whisk balsamic and red wine vinegars, dijon mustard, salt and pepper. slowly whisk in oil in a thin stream. stir in chervil and shallots. cover and set aside until ready to use.
2. steam asparagus until tender, about 6 minutes.
3. arrange asparagus and tomatoes on a large platter. sprinkle with feta cheese. drizzle with half of the dressing. serve the remaining dressing on the side.
note: this may be served warm, room temperature or chilled
- family circle
cook time: 6 minutes
servings 8
ingredients:
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 cup olive oil
1 tablespoon fresh chopped chervil
1 teaspoon finely chopped shallots
2 pounds asparagus - trimmed
3/4 pound grape tomatoes - halved
3 ounces feta cheese - crumbled
steps:
1. in a small bowl, whisk balsamic and red wine vinegars, dijon mustard, salt and pepper. slowly whisk in oil in a thin stream. stir in chervil and shallots. cover and set aside until ready to use.
2. steam asparagus until tender, about 6 minutes.
3. arrange asparagus and tomatoes on a large platter. sprinkle with feta cheese. drizzle with half of the dressing. serve the remaining dressing on the side.
note: this may be served warm, room temperature or chilled
- family circle
7.17.2011
turkey kale soup
prep time: tbd
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
6.08.2011
izaak's proscuitto, roasted red peppers and asparagus-stuffed chicken breast with mornay sauce
prep time: tbd
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
3.29.2011
vegetarian fried rice
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
4 - 6 asparagus stems
450 grams steamed or boiled rice
2 egg whites beaten (optional)
2 spring onions - chopped
4 tablespoons vegetable oil
1/2 teaspoon salt
steps:
1. break off tough stems of the asparagus and chop into 2 centimeters pieces, rinse. stir fry in 1 tablespoon oil for 1 - 2 minutes, remove from the wok. add more oil to the wok if necessary and, when hot add the beaten egg whites to from a thin pancake. as soon as the egg is cooked remove from the pan and chop.
2. heat 2- 3 tablespoons of oil in he wok, when hot stir-fry the white part of the spring onion, add the cooked rice and stir over a low heat until the rice is uniformly heated through. add the asparagus, egg whites and salt and stir and mix all the ingredients together until piping hot.
- goop, february 2010
cook time: tbd
servings: 4 - 6
ingredients:
4 - 6 asparagus stems
450 grams steamed or boiled rice
2 egg whites beaten (optional)
2 spring onions - chopped
4 tablespoons vegetable oil
1/2 teaspoon salt
steps:
1. break off tough stems of the asparagus and chop into 2 centimeters pieces, rinse. stir fry in 1 tablespoon oil for 1 - 2 minutes, remove from the wok. add more oil to the wok if necessary and, when hot add the beaten egg whites to from a thin pancake. as soon as the egg is cooked remove from the pan and chop.
2. heat 2- 3 tablespoons of oil in he wok, when hot stir-fry the white part of the spring onion, add the cooked rice and stir over a low heat until the rice is uniformly heated through. add the asparagus, egg whites and salt and stir and mix all the ingredients together until piping hot.
- goop, february 2010
1.18.2011
warm salmon and asparagus salad with pesto
prep time: tbd
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
12.16.2010
poached salmon and soba noddles with ginger broth
prep time: tbd
cook time: 10 minutes
servings: 4
ingredients:
1 liter chicken stock
2 talks lemongrass - chopped
3 3/4 tablespoons ginger - peeled and sliced
1 tablespoon soy sauce
1 1/3 cups soba noodles
2 cups salmon fillets - skinned and sliced
2 bunches asparagus - trimmed and sliced
pickled ginger
coriander leaves
steps:
1. place the cock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer. simmer for 5 minutes
2. remove the lemongrass and ginger and discard. add the noodles and cook for 4 minutes.
3. remove from the broth and divide between bowls. add salmon and asparagus to the broth and cook for 1 minute. top the noodles with the salmon and asparagus and spoon over the broth. serve with pickled ginger and coriander leaves.
- donna hay
cook time: 10 minutes
servings: 4
ingredients:
1 liter chicken stock
2 talks lemongrass - chopped
3 3/4 tablespoons ginger - peeled and sliced
1 tablespoon soy sauce
1 1/3 cups soba noodles
2 cups salmon fillets - skinned and sliced
2 bunches asparagus - trimmed and sliced
pickled ginger
coriander leaves
steps:
1. place the cock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer. simmer for 5 minutes
2. remove the lemongrass and ginger and discard. add the noodles and cook for 4 minutes.
3. remove from the broth and divide between bowls. add salmon and asparagus to the broth and cook for 1 minute. top the noodles with the salmon and asparagus and spoon over the broth. serve with pickled ginger and coriander leaves.
- donna hay
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