Asparagus is in season in these parts and that means a drive out to the North Fork of Long Island for asparagus, as much of it as I can afford and think we can eat in a few days. Leandro and I love it and usually just break off the bottoms, smear in olive oil and put under the broiler for ten minutes. We sprinkle them with salt and eat them with our fingers.
But sometimes, sometimes, we get a bit more fancy. Just a bit. Not complicated, because we don’t do a lot of complicated stuff, but just dressed up enough to make it special. Here are five terrific recipes for this springtime delight!
Savory Asian Asparagus Steak Bites! (Click on image for the recipe)
Frittata with Asparagus (duck or hen eggs) Click image for recipe!
Leek and Asparagus with eggs (Click image for recipe!)
Zippy roasted red pepper dipping sauce and roasted asparagus (Click image for recipe)
Ready to roll: Hummus, Roasted Asparagus and Tomato Wraps! Click image for recipe!
(Update from Natalia: please see comments for a response from Dr. Hesterman!)
Spring has sprung upon me with flurry of all good things. Reunions, gardening, visits from family, coursework, channeling my inner drama queen for my film student cousin’s movies (!), learning opportunities, parties…It has been a terrific few weeks. However, it has left my blog community rather neglected! I have missed you too.
Dr. Hesterman and students (and me, bottom left)
Mind you, I have been cooking, but some of it has been experimentation that hasn’t quite worked out yet (falafel comes to mind). Other stuff has been tried and true recipes that you have read about before. And well, yes, I have been out to eat, ordered in, skipped meals, eaten a lot of salad (in anticipation of the shorts and T-shirt season), fed my son pizza (even for breakfast! oh, the shame…) and scavenged from my parent’s leftovers. So I don’t have as much as usual to report on the actual making-of-food front.
I do, however, want to share a few tidbits with you and happily, they involve a unification of my food world and my teaching world! (But if my students tell you I made them shovel shit, it is simply not true! Well, not entirely. Read on for details) Continue reading
So Marianne and I continue preparing food that encourages healthy eating and healthy weight for the new year. I like to make one meal a day a salad; as crunchy and varied as possible. Unless my mom is home making the powdered Italian stuff in the cruet (which I freely admit I love), I generally make my own, simple vinaigrettes or tahini-based dressings, but clearly it is time to branch out.
Do pack the tablespoon with the herbs; it is very hard to get an accurate measure of this, isn’t it?
Marianne’s brother, Peter, is famous for his Green Goddess dressing (and his pecan pie, but that’s for another day when I get his recipe!) and although I’d never had it before (see dressing history, below) , I happened upon a Green Goddess recipe in Food to Live By: The Earthbound Farm Organic Cookbook (a personal favorite that Marianne’s boys gave me a few years ago, as it happens) and well…game on! Continue reading
Oh the sweet taste of victory!
My victory? My victory garden!
My little baby peppers
I managed to coax a couple of ajies (Capsicum chinense or sweet cooking peppers) from seeds that I saved from a pepper from my mom’s cousin’s kitchen garden in Mayaguez, to go with the recao (Eryngium foetidum or sawtooth coriander) that I grew from a seed packet from Puerto Rico. Next year I will be much more aggressive about how early I plant all my peppers, but for this year, the teeny-tiny-ness of my harvest does diminish the absolute joy of it. Continue reading
I am lucky in that my son is healthy and bright and a regular kid in most ways.
I am not lucky, as in: “You are lucky your son eats so well.”
Planting garlic (photo by Marianne Goralski)
In the food department, my son does eat quite well, but my “luck” is — as much of what we call luck is — the result of a lot of effort.
It’s not just that I cook and that I come from a family that has always cooked and eaten well. There are a number of things I do to get Leandro involved in the kitchen and in the food he eats; it doesn’t always lead to direct consumption of say, raw carrots, but over time it has made him a kid who knows where his food comes from and who is willing to give things a try. So I thought I’d share a few with you! Continue reading
What am I gonna do with this!?! Basta, ya! As enormous bats of zucchini continue to be a big part of our C.S.A. pick-up this summer-into-fall, we start to get desperate for different ways to prepare them. I generally grate them into salads (I dislike raw zucchini, but grated into a salad makes it much more texturally appealing for me!), my dad grills them with just a bit of oil, or we roast them.
As much as I adore absolute simplicity in food — from both a preparation and a consumption standpoint — enough is enough. One does need to mix it up a bit, and try new techniques, too. So it was time to be inspired by a recipe for zucchini fritters I saw recently at Emmy Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my favorite). Both recipes seemed simple enough, a lovely change for us over here, and as they are pan-fried, I thought I was in with a chance at getting Leandro to try veggies this way. Continue reading
We’ve had piles of green beans this season, both from Restoration Farm and from our own little beds. This means that sometimes they stay in the fridge longer than we meant them too.
Then, when the season is over, we’ll probably buy from the supermarket (ssshhhhhh – not particularly seasonally virtuous, but I am working on it) and they won’t have that snappy-sweet farm freshness that we have become used to in late summer. But now I have a new way to make them taste much, much better. Continue reading
I have just done a listening exercise with my ESL students on The Marshmallow Test … a 1960s experiment that offered four-year-olds one marshmallow off the bat, but an additional marshmallow if they could just wait alone in a room for 15 minutes with that first marshmallow and not eat it.
Plunged into ice water
Astonishingly the findings over time showed that kids who could delay gratification for longer times at four, were likely to be more successful socially, educationally and professionally when they grew up than the kids who couldn’t wait and sucked that first marshmallow down as soon as they were alone with it.
I got my first inkling of disaster from the Blogosphere.
The fabulous Karen of Backroad Journal chronicled her battle with late blight in a recent post about her tomatoes. I gasped. In my myopic focus on avoiding the blossom end rot that plagued my tomatoes last year – a result of uneven watering while we were gallivanting about the island keeping the boy on the hop and too busy/tired to cause trouble — I had neglected to consider the possibility of late blight. After all, wasn’t that all done with in the catastrophic 2009 season? (It should have been done with after the Irish Potato Famine of 1845, but apparently not). Continue reading