March28
Asparagus are in season NOW, so here’s a guide to the Top Ten Tips for Buying Green Asparagus!
Print out this handy-dandy guide and take it with you to the farmers market or grocery store to help you find the perfect spears. I’ve also included a pretty terrific recipe for Asparagus with Lemony Breadcrumbs (see below the graphic).
Asparagus with Lemony Garlic Breadcrumbs
prep: 10 minutes
cook: 10 minutes
you’ll need…
1 pound asparagus
1 tablespoon olive oil
½ cup panko (Japanese breadcrumbs)
2 garlic cloves, finely minced or pushed through a garlic press
¼ teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice
let’s get to it…
Trim asparagus ends and set aside.
Heat olive oil in a medium skillet over medium heat. Add panko, minced garlic and salt and cook for 5 to 7 minutes or until golden brown. Remove from heat.
Whisk zest and lemon juice together in a small bowl until well blended. Stir the lemon mixture into the panko breadcrumbs; set aside.
Steam the asparagus in a microwave safe dish for 2 to 3 minutes. Be careful not to overcook, they should be crisp-tender.
Sprinkle with breadcrumbs and serve immediately.
cooking know how: If you don’t have a microwave steamer, use kitchen string to tie asparagus into a bundle (you may have to make 2 small bundles). Place in 1-inch of water in a tall, covered saucepan and simmer for 5 to 8 minutes or until tender. You can also lay the asparagus on their sides and steam in a metal or bamboo steamer.
May14
Morel mushrooms are spring’s special gift.
A bit overdramatic, I know, but there’s a reason.
Elegantly woodsy-tasting morel mushrooms make their appearance in spring for only a few weeks… and then they are gone. They are wildly expensive: last week in my farmer’s market, they were $50 a pound!
Oh, but they are soooo worth it.
Like the happy tartness of a green zebra tomato or the bright sweet flavor of a just-picked ear of corn, some things should only be eaten at the peak of their season.
Like morels.
Their unique honeycombed-shaped cap isn’t really conducive to searing, unlike most mushrooms. They are best when they are gently sautéed with butter, a little bit of garlic and a pinch of flaky finishing salt. Add a little fortified wine if you wish.
If you’re lucky enough to find morels (and can afford them), buy those that smell fresh and earthy. Avoid those with soft spots or that feel slimy. Wipe the mushrooms with a damp cloth to remove any dirt and store unwashed in a paper bag in the refrigerator.
I know morels are available year round. But why not keep these tiny bits of nature special… just like the family and friends with whom you share them.
March19
Winter is hanging on with an icy grip, refusing to concede that its season is nearly over… even though the calendar tells us so.
For comfort, warm muffins filled with blueberries to make the morning just a little bit brighter.
These may be gluten-free… but they’re still sweet and flavorful and filled with warmth and happiness.
Just like the promise of spring.
Double Blueberry Muffins (Gluten-Free… not Flavor Free)
prep: 20 minutes
bake: 20 to 25 minutes
you’ll need…
2 cups Gluten Free All Purpose Baking Flour
1 teaspoon Xanthan Gum
2½ teaspoons baking powder
½ cup sugar
1 teaspoon salt
1 cup milk
¼ cup canola oil
1 teaspoon lemon juice
2 eggs
2 cups fresh blueberries, divided
let’s get to it…
Spray a 12-cup muffin tin with cooking spray or filled with muffin baking cups; set aside. Place oven rack in middle of oven and heat to 400°F.
Mix together in a large bowl flour, xanthan gum, baking powder, sugar and salt.
Beat together in a separate bowl milk, oil, lemon juice and eggs. Gently fold liquid mixture into flour mixture until just moistened.
Fold half of blueberries (1-cup) into batter.
Pour batter evenly into muffin tin with a ¼-cup measure. Sprinkle remaining blueberries (1-cup) evenly on top of each muffin.
Bake for 20 to 25 minutes or until tops are lightly brown.
March20
Gary asks: “How do I pick out the best asparagus? Sometimes I’m lucky, but most of the time the asparagus I buy are dry and woody.”
Happy First Day of Spring! Vivid green fresh asparagus, with its subtle grassy taste, has always reminded me of the promise of the coming season…. like a big bouquet of flowers (which is exactly how you should treat it).
The stalks should be smooth, firm and straight, not dry and fibrous. Look for tips that are closed, pointed, compact and bright green (a little purple in the tips is okay). The greener the asparagus, the more tender it will be.
When you get the asparagus home, cut off the elastic band and trim a little off the bottom. Wrap the freshly cut stalks in a wet paper towel. Slide the asparagus into an unsealed plastic bag. You can also store asparagus in an inch of water in a jar or vase in the fridge after trimming them.
If you are lucky enough to find white asparagus, buy ’em. White asparagus is actually green asparagus that is grown underneath a cover of soil or hay so the sun can’t green it. Store white asparagus in a paper bag in the fridge because light makes the color change. Don’t forget to peel the stalks (this is optional with green asparagus). Treat purple asparagus as you would green asparagus. Some say purple asparagus are sweeter.
Try to buy asparagus that is the same size so it will cook up evenly. When you’re ready to prepare it, bend the cut end gently until it breaks off (this is the tough, inedible part). Mama loves to grill or oven-roast them with a little olive oil.
Asparagus is packed with antioxidants: Vitamin C and beta-carotene (most of the nutrients are found in the tips). It’s also low in calories (if you don’t dip them in butter or smother them in hollandaise sauce!).
And remember: it’s okay to eat asparagus with your fingers (if it isn’t in a sauce)!
