NOTE TO READERS:  Unfortunately a technical snafu occurred and I lost my three most recent posts, so I am going to repost them. Sorry for the repeat…here we go

Though asparagus week is long behind me, it is worth mentioning the last recipe I made. Asparagus pesto turned out to be a gem.  The idea came from an old Gourmet but it needed a little doctoring. Soft and subtle, the asparagus soaks up the flavor of garlic, pine nuts and basil without being overwhelmed. I think it is best with whole wheat pasta–adds nutrition but also a good taste.

Asparagus Pesto with Fresh Tomatoes

1 bunch asparagus
1/4 cup pine nuts
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1/3 cup olive oil
8-10 leaves fresh basil
2/3 cup Parmigiano Reggiano Cheese
1 cup rough chopped tomatoes
Wheat penne pasta

Start boiling water for pasta. Snap off woody ends of asparagus.  Cut asparagus in two inch pieces and steam over the boiling pasta water until bright green, about 4 minutes. Quickly remove from steam and run cold water (from the tap is fine) over the asparagus to stop the cooking. Discard water.

In a food processor, pulse in the pine nuts, garlic and salt until finely chopped.  Then add the asparagus, basil and oil until you like the texture.  Transfer this mixture to a bowl and mix in cheese.  Add the pepper and more salt to taste and finish it off with the tomatoes for a hit of brightness.

Somewhere along the line, cook your pasta, but the pesto keeps really well in the fridge for almost 2 weeks.  It is also very good on sandwiches and in scrambled eggs.

Finally, a few fun facts about asparagus. There are a lot of festivals that surround this vegetable, but one of the greatest that I found takes place in the UK and comes complete with an auction, songs, costumes and Shakespeare.

In past years the “famous” auctioneer Colin Jelfs has sold 100 rounds of “gras” for £1200. Its really worth taking a look at their website. I want to go to this shindig, what an experience….

Well, thats the last of the asparagus entries.  Next up, massive amounts of bread baking.

On my fourth asparagus recipe (the first two were soups, and the second two are below) I am unsurprisingly excited to move on to a new topic next week.  At this point, I keep telling myself that it is good for my body, this week of detoxing veggie( its mildly diuretic).  What is more, asparagus is also a superstar in the nutrition world, so I let my head dominate my stomach and I eat another forkful.

The dark green of asparagus is an automatic signal of nutrition–most dark vegetables are healthy, and usually cancer-fighting (according to my mother, though she is well founded).  Rich in folate, and soluble fiber it is for stellar cardiovascular health by supporting red blood cell formulation, circulation and controlling cholesterol levels.  Eating a cup of asparagus, which really isn’t much more than six or seven big stalks, provides 35% DV of vitamin C and 20% DV of vitamin A a super-combo to charge your immune system (and your vision!).

Because of its nasty little after-effect, I was surprised to find that asparagus falls into a category with strawberries, oysters and chocolate. Know which that category  is? It is an Aphrodisiac!  Well, the high level of folates in the vegetable help to trigger the body’s natural histamines which prevent low libido and erectile dysfunction.  So maybe its not an aphrodisiac so much a homeopathic viagra.

Now that I know what I’m eating is good for me, I have to eat it.  Tuesday night brought a chicken salad with blanched asparagus tips and Wednesday, a magnificent stir fry that featured green-asparagus, spinach, basil and spring onions.

Tuesday Supper Salad

Serves 2 as main course

¼ cup White balsamic vinegar
¼ cup High quality olive oil
1 garlic clove sliced length wise in three pieces
a dab of Dijon mustard
a splash of lemon juice
Mesclun and romaine lettuces (here’s to diversifying textures)
5ish fresh Basil leaves
1 bunch asparagus, woody stems trimmed, chopped in 1 inch pieces
½ red onion thinly sliced (approx. ½ cup)
½ fennel bulb thinly sliced (approx. ½ cup)
¼ shaved parmigiano reggiano
2 marinated chicken breasts (I suggest Mediterranean flavors)

Combine first five ingredients in a small bowl or jar and mix vigorously.  I like to use a jar with  a lid so I can really shake it up, it emulsifies very nicely.  Let that sit as long as you like, the garlic will impart a great flavor, you can then season with salt and pepper.

Top washed lettuce with thin strips of basil and ½ of the sliced onion and ½ of the sliced fennel. (so you are adding ¼ cup of each)  Sauté the remaining onion and fennel in a pan for about seven minutes, or until soft and add to the salad.  Meanwhile, boil a small pan of water and cook the asparagus until bright green, about 4 -5 minutes. Drain and add with the rest. The double favor of cooked and raw is very nice.

Don’t change the oil in the pan, and begin to sauté the chicken breasts until juices flow clear and the center of the breast is not pink, about 15 minutes.

When you are ready to dig in, remove the garlic from the dressing, toss the salad and top with sliced chicken breast and shaved cheese. Serve with a baguette.  Delish….

Wednesday’s Green Stir Fry

serves a bunch….4-5

This is a basic stir-fry that yields a flavor I like and can be morphed to include any manner of veggie.  This is just what we happened to have in the fridge!

One bunch asparagus
2 bell peppers julienned
one bunch green onions white and green parts sliced on the diagonal
one red onion
2 bunches fresh spinach
extra firm tofu
soy sauce
rice wine vinegar
1 tbsp oyster sauce
4 cloves garlic minced
3 tablespoons ginger grated or minced
olive oil
dash of lime

Heat a swirl of oil in a wok to coat the sides, then add ginger and garlic cooking until fragrant, about 2 minutes. Next you want to add the vegetables that will take the longest time to soften, like the onions.  When the harder ingredients are beginning to brown and soften I begin to make the sauce, adding the oyster sauce and about 2 tbsp soy and a spritz of vinegar

Then comes the fun part.  Add all remaining vegetables with the exception of the spinach and cook until done, but crunchy, about 6 minutes.  Now toss! Now the tofu and the spinach hit the wok and everything comes together.  Taste the sauce.  What does it need? More soy, pepper, maybe a dash of sesame oil or lime juice.  The possibilities are truly endless.

Serve the sloppy sloppy mess over rice and you will not be disappointed.

Sources: http://www.british-asparagus.co.uk/superfood.php, http://whfoods.org/

This summer, I’ve decided to take a new approach for the blog.  Every week, I’ll pick a food, or a food concept and play around with it for 7 days.  This week, I’ve chosen the stalky, healthy, pungent Asparagus.

First off, let’s clear up the smelly pee issue. Methyl mercaptan, the atomic bomb in the skunk’s biologic arsenal, is also found in asparagus.  However, only when exposed to the enzymes in our stomachs can the sulfuric acid actually be released, therefore thankfully the stench is not present while cooking the veggie (1). Admittedly, there are some disputes in this discussion, but this theory seems to be the most widely accepted. (2)

Well, all things considered, I guess will be a rather smelly week for my household as we embark on seven days of recipes.  In the spring the vegetable is ubiquitous at the farmers market, so make sure you keep an eye open for the local crop.  As a member of the lily family, asparagus is closely related to the onion, the leek and scallion.   For my first recipe, there is a family reunion taking place in my fridge.

Spring (fridge) Cleaning Roasted Asparagus Soup

The best part of this recipe is that it isn’t really a recipe. The quantities can vary, the leeks can be substituted for green onions (scallions, spring onions) and the herbs are up to you!  I have made it twice already, and both times, I’ve licked the bowl.

Serves 8-10 as a first course

2 bunches asparagus cleaned and cut into pieces
1/2 pound potatoes, sliced 1/4 inch thick
3 leeks, white and light green parts chopped
4 large cloves garlic in its skin
1/4 cup olive oil
1 1/2 (ish) quarts chicken broth
1 lemon
Salt and Pepper
Fresh herbs like dill and parsley (optional, but exceptional additions!)

Preheat your oven to 375.  In a large bowl, combine asparagus, leeks (or substitutions), potatoes and garlic  with the olive oil.  Go ahead and use your hands to mix it up- more effective and more fun. Season with coarse salt (kosher) and a few grinds of fresh black pepper.  You can always add more later, this is just to give the veggies that great roasted toasted flavor.  Roast mixture on one or two baking sheets for 35 minutes, or until soft. Remove from oven and allow to cool a little. Pop the garlic cloves out of their skins.

Place 1/3 of the vegetables in the bowl of a food processor and add broth to cover. Careful! Blending hot things can be dangerous.  Blend until desired smoothness (or chunkiness!). Repeat with remaining veggies and broth in two batches.

Now taste. What does it need? Add a squeeze of lemon juice: it will brighten your soup.  Finally chop a bit of fresh parsley and/or dill and sprinkle it over top. Voila! With a piece of bread and a hunk of good Irish cheddar cheese, your meal is ready.

It seems to me that there is never a wrong time to make an angel food cake.  In the summer the light, air texture fits the warm breezes and perfectly ripe berries, and in the winter its tender powder white crumb goes tuxedo with chocolate sauce. And near Christmas? A prefect moment for an angel.

First, a pause to address my blogging absence. Apologies for my lack of postings.  The end of the term got busy, busy, busy (though this is no excuse for not sharing my Thanksgiving day post.) Thanks for sticking with me, its much a appreciated.

Now back to the cake.  I adore the eggy angel food cake. I made it this year on my father’s birthday, a man who must vigilantly monitor his cholesterol, but has a pension for cookies of any kind. With no egg yolks and no fat, this was the perfect birthday treat (and lest the day go un-indulged, we added chocolate gelato, raspberries and whipped cream!).

As usual, here’s a little history and a little science.   Though its often overlooked now, this cake was wildly popular in the 1870’s because it was a favorite First Lady Lucy Hayes (wife of Rutherford B).  The cake’s origin is shrouded in questionable information but the story goes that a family from Atlantic City moved opened a boarding house along the Hudson Valley and met a man who gave them the recipe which he got from another friend who’d traveled in India.  He said, she said? I think so. Well, in any event, I’m pleased it made it here.

There are six ingredients in every angel food cake recipe: egg whites, cream of tartar, sugar, flour, salt and flavorings (vanilla, orange, almond other extract), and each do their part. Whipping egg whites can be intimidating, and since the air beaten into the whites is the only leavening agent, this step is vital to get right.   Cream of tartar’s acidic quality helps stabilize the egg whites and is added just as the whites are getting foamy in the whipping process.   When they look like soft, light, clouds, the sugar is added. The sugar gives body to the whites, and when the whites have turned shiny and hold stiff peaks, the whipping is done.  Then any flavor can be added, mixing just enough to incorporate. Then they look like this–>

Finally, the meager amount of flour is sifted over the top of the whites and folded in to finish the batter.  Check here for some good ideas.

I was really happy with the result I got on Sunday.  The texture was little bit more moist than I was expecting, but this only enhanced the deliciousness.  This cake has so many virtues, heathy, taste, and angelic.  I’m going to try some fun things with it next time, I’m thinking tie-dye. Oh, one last thought, save the egg yolks for a homemade ice cream or feed them to your dog.  My golden retreiver knows the sound of eggs cracking…..

An exceedingly handsome waiter leans over to take your order. “ Yes,” you say, “hi [blush] I’ll take a Pom-tini and the pomegranate arugula salad with goat cheese to start.” He nods, you swoon and can’t wait to tell him you intend to order– sirloin with pomegranate balsamic reduction and pomegranate gelato for dessert.

Yep. Perfectly Yum. Is it the hunky wait staff at this swank joint, or the sexy pomegranate that has you reeling? Well, except for the occasional aphrodisiac I deal in dining, not dating, so lets talk about the pomegranate.

First off, where does it come from? This fruit hails from the ancient Middle East, native to arid climates like Iran, India and Turkey. Both a religious and cultural symbol, the pomegranate has a long list of main-stage appearances. Rumor has it that this is the true forbidden fruit, Eve took one look at the beautiful gems hidden inside the rind and couldn’t resist. In the Jewish religion it is a symbol of righteousness because its 613 seeds (not an accurate measure, its more like 800) correspond directly to the 613 mitzvot or commandments.

The pom also figures into the Greek myth of the seasons: Hades was in need of some loving so he kidnapped Persephone and tricked her into eating 6 pomegranate seeds binding her forever t the underworld for half the year. Her mother, Demeter goddess of the harvest was so sad during that lonely time, plants withdrew and died, and thus, winter was born.

But back to the waiter, though I made him up, pomegranate is now a mainstay in dining Mecca’s all over the US. But why didn’t we hear about this bad girl fruit earlier?

The pomegranate madness started in 2002 when POM Wonderful Company first hit the juice market. The company funded millions of dollars in medical studies to explore the fruit health benefits, and lo and behold, a star was born. Credited with the highest antioxidant count in any juice, pomegranate also protects the heart by fighting fight bad cholesterol, delivers a wallop of vitamin C and slows the advance of prostate cancer.

This week, I’m going to eat as much pomegranate as I can get my hands on. It started last night with a simply salad, let the fruit speak for itself. I did however learn the correct way to extract the arils (seeds) from the white flesh inside the rind.

First, cut the crown of the pomegranate, then cutting just through the rind divide into four sections. Now, in a large bowl of cold water, break up the quarters and proceed to gently role the arils away from the white lacy bits. That membrane will float and the seeds sink so straining is easy! This is also the surest way NOT to get stained….a perennial problem for me.

Originally this salad calls for Prosciutto, a decadent leisure that I can neither afford, nor feed to my vegetarian friend. To substitute for its salty bite, I shaved a little Reggiano over the top.

1. Shave a bit of ParmigianoReggiano, extract those arils and chop some chives. Now push all that to the side of the cutting board for later.
2. Combine 1 tablespoon olive oil with 2 tablespoons balsamic vinegar and set a side in a bowl with slivered garlic.
3. Thinly slice a small fennel bulb and toss with 1 teaspoon olive oil and set aside.
4. Toss 1 bunch arugula with dressing and distribute to plates. Top with fennel, chives, pomegranate seeds and cheese. One good grind of black pepper and your good to go.
5. (if you’ve got it, lay the Prosciutto on top. Sigh…. don’t I wish)

This has been trial #1. This weekend I intend to introduce my pomegranate to some lamb!

A Tally of Pomegranate-Related Items I have eaten this week
1 pomegranate Sucker from Yummy Earth Organics
1 Container of Rachel’s Pomegranate Blueberry yogurt.
1 bowl of left over bowl of juicy pom jewels as a snack.

Sources: http://www.nationmaster.com/encyclopedia/Pomegranate#cite_note-24
http://www.thenibble.com/reviews/main/beverages/juices/pomegranate-juice.asp#arils
Mayo Clinic Online

“How camest thou in this pickle?” Alonso asked Trinculo in Shakespeare’s The Tempest, and centuries this blogger asked herself staring into a sink full of cucumbers. It all started with a request, a trip to the Minneapolis farmer market, and a dream (chuckle, chuckle).

As any good adventurer should, first I gathered information. The Pickling process was originally developed to preserve any number of foods from going bad and maintain a food supply during winter months or times of famine….that is, until its deliciousness was fully appreciated. The pickle has its roots in 2030 BC Mesopotamia when travelers brought cucumber seeds from India to the Tigris valley. Pickled food immediately took on an international flare. In China, construction workers ate fermented cabbage (not unlike German Sauerkraut) as they built the Great Wall around 200 BC, Vitamin C-rich pickles were fed to sailors to prevent scurvy during Columbus’s quest for America in 1492 and now in 2008, I’m just learning how to make the tangy morsels. I feel so behind the times.

Pickling food works by lowering natural pH level, and increasing acidity to kill its bacteria and enzymes. The American Pickle is a product of a brine based or acid based fermentation process, but there are other ways to pickle a pickle including Lye-based, Dry-salt and sugar-based processes.

For my first batch, I wanted results quickly, so I opted for a recipe in which the cucumber are cooked with a bouquet garni filled with two types of dill , pepper corns and loads of garlic. I was skeptical of the cooking….would it produce mushy pickles? Can you really get great taste in a few hours? Check back to find out, better yet, cook a batch along with me!

INGREDIENTS

1 pound pickling (Kirby) cucumbers , each sliced lengthwise into 4 spears
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon dried dill weed
6 cloves garlic , smashed
½ cup chopped fresh dill leaves plus 1 additional tablespoon
1 ½ cups distilled white vinegar
½ cup ice

1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
2. Place peppercorns, dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)

Sources: http://www.exploratorium.edu/cooking/pickles/index.html
http://www.bbc.co.uk/dna/h2g2/A3100168
Cooks Illustrated http://www.cooksillustrated.com/