Asparagus Souffle Recipe

Yield: 4 servings

  • 1/4 cup butter, softened
  • 6 eggs
  • 1 cup small-curd cottage cheese
  • 8 ounces Monterey Jack or cheddar cheese, grated
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 8 spears asparagus, chopped, tips set aside

Preheat oven to 400 degrees. Melt butter and pour into a glass 8-inch-square pan, coating the bottom thoroughly. In a large bowl, beat eggs slightly and stir in the cheeses. Combine flour and baking powder in a separate bowl; add to egg mixture, blending thoroughly. Stir in the asparagus except tips.

Pour mixture into the baking pan, place 2 asparagus tips on each of the four servings, and bake 15 minutes. Reduce oven to 350 degrees; continue baking another 20 minutes. Cut each souffle into four pieces and serve hot.

Asparagus Salad with Peas and Toasted Almonds Recipe

Yield: 6 servings

Preparation Time: 20 minutes

Start to Finish Time: 30 minutes

  • 2 bunches asparagus, washed and cut into 5-inch pieces (tough bottoms discarded)
  • 1 cup shelled fresh peas
  • 1 medium shallot, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup whole almonds
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • About 10 fresh mint leaves, roughly chopped
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Garnish: 4 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler

In a large bowl, combine 3 cups very cold water with 1 dozen ice cubes. In a large saucepan, bring 6 cups well-salted water to a boil; add asparagus. Return water to a boil and blanch asparagus 5 minutes (8 to 10 minutes if using thick spears). Remove asparagus with tongs (reserving water in pan) and place in ice water 1 minute; remove from water, dry, and set aside. Bring cooking water back to a boil and blanch peas about 3 minutes. Remove with a slotted spoon and place in ice water 1 minute. Strain and dry well; set aside.

In a medium skillet over medium-high heat, saute shallot in olive oil until translucent, about 5 minutes. Remove shallot to a small bowl and set aside. Add almonds to hot oil and toast 6 to 8 minutes, stirring frequently, being careful not to burn. Add almonds to shallot and mix in lemon zest, juice, peas, and mint leaves.

Arrange asparagus spears on a serving platter (or divided among six salad plates). Season pea and almond mixture with salt and pepper, then spoon over asparagus. Garnish with Parmigiano-Reggiano.

Asparagus Hummus Served with Dukkah Spiced Pita Chips Recipe

A new twist on hummus — a combination of the brilliant green dip and fragrant, earthy spiced pita chips.

  • 2 cups fresh asparagus, cut into 1-inch pieces
  • 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed
  • 2 medium cloves garlic, minced
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground white pepper

Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

In a food processor, combine chickpeas, garlic, and tahini, and puree. Add zest, juice, and asparagus, and process until smooth. With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with spiced pita chips.

Dukkah Spiced Pita Chips

  • 1 package pita bread
  • 4 tablespoons extra-virgin olive oil
  • 2/3 cup shelled pistachios
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 3 tablespoons cumin seeds
  • 1-1/2 teaspoons fennel seeds
  • 1 tablespoon black peppercorns
  • 1-1/2 teaspoons dried mint
  • 1-1/2 teaspoons kosher or sea salt

Preheat oven to 375°. Separate each pita bread into two rounds. Brush cut sides with olive oil, then cut into small wedges. Place wedges on a baking sheet; set aside.

Heat a heavy, dry skillet over high heat; add pistachios and toast about 5 minutes, stirring often. Remove nuts to a medium mixing bowl. In the same skillet, toast sesame seeds about 5 minutes, stirring often. Add seeds to pistachios. Repeat toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt. Use a mortar and pestle to crush ingredients until they are the size of small bread crumbs (or pulse in a food processor to a dry, coarse consistency — be careful not to overprocess).

Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast the pita in the oven until golden brown, about 10 minutes.

Asparagus Frittata Recipe

Yield: 4 servings

Preparation Time: 40 minutes

Start to Finish Time: 60 minutes

  • 9 spears pencil-thin asparagus
  • 3 tablespoons olive oil
  • 1 large red onion, cut into 1/4-inch-thick slices
  • Pinch sugar
  • 3/4 teaspoon kosher or sea salt, plus extra for water
  • 3/4 cup Parmigiano–Reggiano cheese, coarsely grated
  • 1/2 teaspoon freshly ground black pepper
  • 6 large eggs, lightly beaten

Wash and trim asparagus. Cut into 3/4-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.

In a medium-size oven-safe skillet, heat olive oil over moderate heat. Add onion, sugar, and salt; reduce heat to medium-low, and cook, stirring occasionally, until onion is golden brown and very tender, about 30 minutes. Remove onion from the pan with tongs, leaving as much oil in the pan as possible. Let onion sit 10 minutes, until no longer hot.

In a large bowl, whisk eggs until smooth. Add cheese, pepper, asparagus, and onion. Set the skillet over medium heat. Add egg mixture, stirring briefly to distribute fillings.

Reduce heat to low and let mixture cook slowly; you should see just a few lazy bubbles popping up around the edges. Cook undisturbed until edges are set but middle is still very liquid, about 8 minutes. Meanwhile, preheat your broiler on high.

Transfer skillet to oven, positioning it 3–4 inches from the broiler. Cook until top of frittata is golden brown, edges are puffed, and center is just set (it will jiggle slightly but pop right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a spatula, if needed. Remove to a warmed platter and serve immediately.

Asparagus Casserole Recipe

This is a family recipe. Very easy, and tastes great. Excellent side dish.

Yield: Serves 8-10

  • 1 large can asparagus, drained
  • 4 hard-boiled eggs, sliced
  • 1 teaspoon salt
  • dash black pepper
  • 1 cup cracker crumbs
  • 1-1/2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounce) cream of mushroom soup

Preheat oven to 325 degrees. Place layers of half of the asparagus and sliced eggs in a buttered casserole dish; sprinkle with half of salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake for 45 to 60 minutes.

Apple Cider Vinegar – Good for What Ails You

Years ago we had a neighbor (he was rather old and crotchety) who was a master farrier.  He took a shine to Maid Elizabeth and offered to trim and shoe her horse’s hooves in exchange for her doing odd jobs around his homestead.

One day, as Elizabeth was filling feed bunks with hay I watched as the farrier filled buckets with grain. Into the feeder he dumped a scoop of steamed oats, followed by a half a scoop sweet feed.  On top of that he poured a ladle full of amber colored liquid.  Never having seen anyone feed their horses quite like that before, I asked what he had poured over the feed.  He looked up at me, one eyebrow raised and said “its apple cider vinegar”.  He might as well have added “you dummy”, but he just shook his head instead.

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Authentic And Easy Tips For Delicious Mexican Cuisine

Do you ever look at the culinary masterpieces that your family and friends create, and wonder how on earth they manage it? You will be able to improve your cooking skills after reading this article.

You should know a few things before you cook anything on a skewer. Not all metal skewers are created equal; traditional round metal skewers are not the best option to keep food in place when grilling. Choosing skewers with a different shape can be the secret to keeping your food from the bottom of your grill.

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Bored Of The Same Meals? Add Some Variety To Your Dishes With These Handy Tips

People say many good things about good food. Follow the tips here to add that special “magical” quality to all of your cooking.

Metal Skewers

If cooking with skewers is something you are considering, then you will want to know certain things. Twisted or square shaped metal skewers hold the food better than round ones will.

When cooking with skewers, be aware of some important facts. Not all metal skewers are created equal; traditional round metal skewers are not the best option to keep food in place when grilling. Choosing skewers with a different shape can be the secret to keeping your food from the bottom of your grill.

Continue reading Bored Of The Same Meals? Add Some Variety To Your Dishes With These Handy Tips

Better Cooking With Less Effort – Quick Ways To Brush Up On Your Kitchen Skills

Every cook, whether novice or professional, has room to improve. Cooking is a skill that everyone is improving over their lives. This article will provide some great ways to improve the ways your dishes come out. Eventually, you may be confident enough in your cooking skills to start experimenting with your own recipes.

Always bake pie and tart crusts for longer than the recipe specifies for best results. They should not be a pale blond color, they need to be golden brown. This deeper color is evidence that the sugar has caramelized in the crust for added sweetness.

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