Straw and Hay Fettuccine Tangle with Spring Asparagus Puree

I hate to say that we had this a month ago, at least. I'm even a little sheepish about it. I have a really strong affection to this pesto. Stupid simple to pull together and it was incredibly versatile. I know Ruth will get a laugh at this - yet another pesto for Presto Pasta Night! :)

Found in Heidi Swanson's Super Natural Cooking, I chose this pasta dish because I really wanted to showcase the fresh vegetables I found at the market - asparagus and peas. If you are familiar with this recipe, you'll know that it doesn't call for fresh peas... but I had them, and they were green, and I wanted to eat them, so in they went with the asparagus to blanch.

Really tasty. Happened to have about a pint of fresh peas from the market, so I tossed those in to blanch with the asparagus. I did cheat and buy my pasta this time. Isn't it weird, how foreign something can be until you're used to it? At this point, I can't imagine not making my own pasta - so long as it isn't anything shaped - which I guess is kinda simple, but still. We have the attachment for macaroni, but my one attempt was a disaster. Pasta sheets it shall be. :)

Anyway, the combination of egg and spinach pasta was visually interesting and it tasted quite nice, too. The spinach pasta added an element we aren't normally used to - so much so that I want to try to make my own spinach pasta... but that is a story for another post.

The asparagus, spinach and peas played really nicely together in the puree. The flavors blended, leaving them all to be equal players - no one flavor stood among the rest. I think I added a little more than half a lemon, but I really enjoy the extra bite of citrus in pesto.

Because I'd added a good cup of peas to the mix, I ended up with quite a lot of puree. I followed Heidi's suggestion in the book and used it everywhere I could: in sandwiches, other recipes calling for pesto, and on pizza.... all in a 10 day period. We even had the pesto pizza TWICE in that time. Why? Because the pesto, on a pizza, with ricotta, goat cheese, or mozzarella, is amazing - and we tried it each way. You'd think that having the same flavor so many times would get old, but it didn't. Our socks were that knocked off.

I'm sorry to share this past the asparagus season, but if you're like me a cheat a little and get them at other times in the season, please bookmark this recipe and give it a try. In pasta, it is surprisingly creamy, smooth and tart. On pizza, it is even better.



Straw and Hay Fettuccine Tangle with Spring Asparagus Puree
c/o Super Natural Cooking, by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214342419&sr=1-1

The folate-rich asparagus and spinach puree can be made ahead of time; store it in the refrigerator in a jar topped with a layer of olive oil. It’s also great slathered on a grilled vegetable Panini, as a swirl in a simple potato soup, or as a sauce for pizza.

Spring Asparagus Puree
1 bunch asparagus spears, trimmed and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup toasted pine nuts
¼ cup extra-virgin olive oil, plus more for topping
Juice of ½ lemon
½ teaspoon fine-grain sea salt

4 ounces dried spinach fettuccine, or 6 ounces fresh
4 ounces dried egg fettuccine, or 6 ounces fresh

Bring two pots of water to a rolling boil, one large and one medium. You’ll use the large one to cook the pasta and the medium one to blanch the asparagus.

To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2 to 3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup of Parmesan, and ¾ cup of the pine nuts. Puree and, with the motor running, drizzle the ¼ cup olive oil until a paste forms. It should be the loose consistency of pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.

Salt the pasta water well and cook the pasta until just tender; you’ll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining ¼ cup toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.

Serves 4 to 6.

See the recipe...

Happy 4th of July!! (a week late!)

If you know me, you know its been a bit weird around here lately. I had this post ready to go last week, but then I had surgery (small, I'm fine) and everything went to pot (not pot pot, just ya know, how the saying goes). Anyway, better late than never, right?

For the 4th of July, we revisited Michel Richard's lamburgers. Rather than go with frozen organic fries, we had roasted asparagus with parmesan and these lovely corn and mushroom fritters.

I continued my love affair with roasted asparagus. I think I could eat them everyday. Certainly not with my morning cereal or anything, but if you've had them, I'm sure you understand where I'm coming from.

As far as the fritters, I thought they were a lovely way to use some farmers market corn and some fresh mushrooms. I might have thought them a little too... mushroomy... but Dave thought they rocked, so I must have been off that day. They reheated nicely, as we had them again the next night, so I imagine they might be a good dish to bring along to a BBQ party or picnic, reheating without any trouble.

Again, sorry for the lateness. :)

Corn and Shiitake Fritters
Food & Wine Magazine, July 2007
http://www.foodandwine.com/recipes/corn-and-shiitake-fritters

3 ears of corn, shucked
1 large egg
1/4 cup milk
1/2 cup plus 1 tablespoon vegetable oil
3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
1/4 cup diced sweet onion
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.

In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.

In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.

Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

AND!!

Roasted Asparagus with Parmesan
Everyday Food Magazine, issue unknown

2 bunches (1 ½ lbs) asparagus
1 tablespoon olive oil
salt and freshly ground black pepper
¼ cup finely grated parmesan cheese

Preheat oven to 450°F. Trim tough ends from the asparagus.

On a rimmed baking sheet, toss asparagus with olive oil, season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with parmesan cheese.

Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Serves 4.

Per serving: 91 calories, 5.4 g fat, 6.2 g carbs, 2.5 g fiber

See the recipe...

Miso-Glazed Sea Bass with Asparagus

Roasted asparagus might be one of my new favorite foods. If you knew me as a child, this would seem extra preposterous. Asparagus and I just didn't get along. To my defense, I don't know anyone that actually LIKED asparagus as a child... so... at least I came around. It took me even longer to get the preparation correct. I'd always have to get double the amount I needed, so that when I messed it up the first time, I'd have extra. Or I'd have a different Side Plan B. Now, my normal method with asparagus is steaming - but this could change. If any other piece of dinner needs the oven or broiler, the asparagus is going in with it. Tonight, the tips were even nice and crunchy.. Yum!

I'd been itching to try something with miso. Dave had a lovely couscous made with miso broth at Central, and ever since, I've wanted to figure this miso stuff out. Weeks ago, I found and bought some from Whole Foods, not knowing what I'd do with it, but since it had an October expiration date, I knew I had time.

This might be the perfect dinner for one of those days you really want a snazzy dinner but don't want to work for it. We got up early today and were out all day, and I wanted something delicious, but wanted someone else to make it. We considered options for eating out, but we had the sea bass and asparagus at home, and I didn't want them to get old, crusty, stinky, and thus inedible.

I had no idea it would be this easy. Whisk up the miso, lemon juice, water and seasonings. Spoon over fish. Add asparagus, tossed with oil, salt and pepper. Broil 10 minutes. Eat. Really easy, really yummy.

Winner!

Miso-Glazed Sea Bass with Asparagus
Gourmet Magazine, June 2007
http://www.epicurious.com/recipes/recipe_views/views/238675

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)

Garnish: lemon wedges

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.

Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.

Toss together asparagus, oil, and a pinch of salt in a large bowl.

Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Makes 4 servings.

See the recipe...

Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes

I'm entertaining the idea of giving the South Beach Diet another go, and because of that, I picked up The South Beach Diet Taste of Summer Cookbook, and I think its wonderful!! The first time we did south beach, we only had the very basic first book to go off of, and those recipes are...well... a little boring. Since then, we've gotten the The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less and now this Taste of Summer book... so we really have no excuse for not eating a bit healthier.

Not that we necessarily were eating junk before, but I think that every little bit helps. After our first relationship with the SB diet a few years ago, we never went back to white anything - no white bread, pasta, rice, or sugar, so I think in that respect, giving this way of eating another go won't be such a shock to our systems.

Anyway, on to dinner!! I rarely make beef, but I'm trying to branch out a little. I think my trusty Polder kitchen thermometer finally croaked, because I overcooked the meat a bit. Hopefully all it needs are new batteries, but it might end up being a nice excuse to go to the kitchen store. (Woo!) We've also really been enjoying all the lovely fresh asparagus out right now, and I'm recently in love with grape tomatoes, and all roasted up, both were delicious! This dinner was a real winner and it couldn't have been easier, to tell the truth. Next time around, I'll try to do a little better with the steak, but overall, A+!!


Herb-Marinated Sirloin with Roasted Asparagus and Tomatoes
From: The South Beach Diet Taste of Summer Cookbook

Phase 1

½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 (1 ¾-pound) sirloin steak, about 1 ½ inches thick
1 pound medium-thick asparagus, trimmed
1 ½ cups grape tomatoes
2 teaspoons extra virgin olive oil

In a small bowl, combine garlic powder, marjoram, thyme, pepper, and 1/8 teaspoon of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap, and let steak sit at room temperature for 30 minutes.

Lightly coat a heavy skillet with cooking spray and heat over medium-heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 to 10 minutes.

While steak is resting, heat the oven to 450°F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 teaspoon salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8 to 10 minutes.

While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

Makes 4 servings.

Stats/serving: 280 calories, 10 g fat, 3.5 sat. fat, 40 g protein, 7 g carbs, 3 g fiber, 250 mg sodium

See the recipe...

Scallops on a Plate

I had something elegant and thought-out to go with this post, since it was such a snazzy dinner. But then we went and watched Snakes on a Plane, and all my fancy words are gone. Do not watch that movie. Well, watch it if you're into cheesy silly weird action movies. But when you're trying to have a nice dinner, do not follow it with this.

Since we had rice last night, and pasta tomorrow night, I wasn't sure what to have the scallops and asparagus with - so we had toast! Now, I happen to love toast. It might be one of my favorite foods. (I'm easy.) Let me tell you, toast was brilliant with this sauce. There was plenty of sauce to go around, and it was tasty to dunk in.

Since it was just the two of us, and I'm a little squidgy about reheating seafood, I only bought 11 scallops. Why eleven? 10 seemed like too few, 12 too many. (Ha!) I think the weight came to about a third of what the recipe called for, so this could happily feed more folks, especially if you served it with something more substantial.

Anyway, piece of cake to make, even better to have for dinner. If not for the 4 tablespoons of butter, I'd almost call it healthy.


Scallops with Asparagus
Gourmet Magazine, April 2007
http://www.epicurious.com/recipes/recipe_views/views/238094

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Serve scallops topped with asparagus and sauce.

See the recipe...

Creamy Farfalle with Cremini, Asparagus and Walnuts

This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?)

I'll also say that the very first time I made this recipe, I left out the walnuts. Why? I don't like them. (Ha!) I tried it again, and because of the husband, I added the nuts... and... as you can probably guess.. I liked it... I still don't really like walnuts, but I do appreciate them in this meal.

I wasn't sure I'd be making any pasta this week, so I'm glad I managed to fit it in, so I can participate in my third Presto Pasta Night, hosted by the lovely Ruth, of Once Upon a Feast! (Thanks, Ruth!) The recipe makes a lot, so if you don't have a lot of mouths to feed, plan on leftovers. Most of the sauce soaks into the pasta, so it won't look as good reheated, but it will taste juuuuust fiiiiiiine. :)

Creamy Farfalle with Cremini, Asparagus and Walnuts
By Giada de Laurentiis
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29662,00.html

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

See the recipe...

Chicken & Asparagus with Melted Gruyere

If my stomach were bigger, I would have had seconds. (I think I just had big firsts.) As it was, I made sure to eat up every last sauced piece of rice. I might have even licked the plate. (but I didn't, I promise.)

There wasn't much to tonight's dinner. Nothing fancy, but altogether perfect. Dave randomly picked out a wonderful Iron Horse Chardonnay, and upon reading its tasting notes, it was the most perfect wine we could have had in and with our meal.

I will confess, I tasted the sauce before I added everything back into the pan, and I wasn't impressed with it. Something magical happened when I put the asparagus and chicken back in, because dinner was awesome. (I cannot stress this enough.)

Even better, because its from Eating Well Magazine, its even healthy! Rock on!


Chicken & Asparagus with Melted Gruyere
Eating Well Magazine, June 2007
http://www.eatingwell.com/recipes/chicken_asparagus_gruyere.html

8 ounces asparagus, trimmed and cut into 1-inch pieces
2/3 C reduced-sodium chicken broth
2 Tsp.s plus ¼ C all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 ¼ pounds), trimmed
¼ Tsp. salt
½ Tsp. freshly ground pepper
1 Tbsp. canola oil
1 shallot, thinly sliced
½ C white wine
1/3 C reduced-fat sour cream
1 Tbsp. chopped fresh tarragon
2 Tsp.s lemon juice
2/3 C shredded Gruyère cheese

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

See the recipe...