Hint from the ’50s – Omelets

August 9th, 2010 / comments 2

omelet c egbert1 Hint from the 50s   Omelets

Asparagus & Orange Hollandaise – Sublime!

May 27th, 2010 / comments 2

Asparagus is a low calorie, high vitamin food and the perfect vehicle for transporting buttery sauce from plate to mouth.

garden hat c egbert Asparagus & Orange Hollandaise   Sublime!In 1922, Emily Post, in her book Etiquette, gave permission to eat asparagus with one’s fingers so long as one does not “… squeeze the stalks, or hold one’s hand below the end and let the juice rundown one’s arm.”  The choice is yours.

I have experimented with a variety of cooking methods since that first success and found that I prefer the flavor and texture of roasted or grilled asparagus.   Traditional hollandaise comes to mind but in celebration of spring I made an orange hollandaise that was sublime. Here’s how I did it:

… read more

Asparagus from Simple

May 26th, 2010 / Comments 0

I was delighted to see the lovely green asparagus tips poking out of my CSA bag this week. A member of the lily family, and a relative of onions, leeks and garlic, these stalks were harvested just a few miles from my kitchen.

bluebird 011 Asparagus from Simple

The three-year old asparagus bed will continue to produce for at least fifteen more years. The Greeks believed that asparagus had medicinal qualities and that it could cure toothaches and prevent bee stings. Each spring there are festivals in Italy to celebrate white asparagus season.

I wasn’t always so happy to see asparagus.  As a child, I was certain that the gray-green, mushy cylinders, ridiculously called spears, must have been some of the original crop cultivated 2500 years ago by the Greeks.  When I was served asparagus, I took evasive action. I buried them in mashed potatoes, masked them in gravy or hid them under a crust of bread rather than eating them. It was Euell Gibbons’ book, Stalking the Wild Asparagus, that encouraged me to give asparagus a second look. I decided to buy a bundle of firm, fresh, green stalks to try to figure out why he was tramping across fields and climbing irrigation ditches to gather wild asparagus.

Although, Euell Gibbons described how to “stalk” and harvest wild asparagus, there were no recipes for cooking them. I had to turn to my two food consultants – Irma Rombauer between the covers of The Joy of Cooking and Julia Child in the Mastering the Art of French Cooking. Except for learning that when a Roman wanted something done quickly he said “Do it in less time than it takes to cook asparagus,” The Joy of Cooking asparagus section was not inspiring. On the other hand, Julia wrote about choosing, preparing and serving asparagus and included six possible sauces to serve with then.  Her directions were that asparagus should be tender, not limp and most importantly a fresh, beautiful green. I put The Joy of Cooking back on the shelf and got started. My goal was fresh, beautiful green asparagus. Here’s how I did it: … read more

Sesame Noodles with Grilled Asparagus

August 6th, 2009 / comments 3

Tonight we are having dinner with friends and I’m taking sesame noodles with grilled asparagus. I love pot luck meals – our friends are great cooks with varied styles so dinner will be wonderful and we will have shared the work and the fun.

sesame+noodles+01 Sesame Noodles with Grilled Asparagus
This salad is one of my favorites because it is easy to put together and travels well. Here’s how I make it: … read more

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