Spring into action with this bunch of asparagus recipes and tips - The Washington Post

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Spring into action with this bunch of asparagus recipes and tips - The Washington Post

Spring into action with this bunch of asparagus recipes and tips - The Washington Post

Posted: 15 Mar 2021 07:00 AM PDT

A couple of years ago, we decided to stop leaving our asparagus harvest to chance and planted some in the garden. But those precious wild stalks instilled in me a long-lasting devotion to this harbinger of spring.

The devotion is warranted. Asparagus packs a nutritional punch thanks to antioxidants, fiber, folate and vitamin K, among other benefits, says cookbook author, nutritionist and vegan advocate Tracye McQuirter.

If you are as big of a fan of asparagus as I am, here's what you need to know to get the most out of it.

Picking asparagus. Even if we don't get to actually pick it out of the ground, there are things to look out for whether you're purchasing from the farmers market or grocery store. The stalks should be an even green color, says chef and farmer Abra Berens in "Ruffage: A Practical Guide to Vegetables." If there are dark spots, that might be a sign of age or disease. Yellowing, pockmarks or shriveling are indications that the asparagus is older. Berens says to look for bunches with stalks that are about the same size. Not only does that mean they'll cook at a similar rate, but also, at least at the farmers market, that the producer cares enough about the produce to sort it thoughtfully.

When you get home from shopping, Madison says, immediately remove any rubber bands or wires holding the bunch together. Separating the stalks discourages the release of moisture, preventing rotting.

In an ideal world, you'd use asparagus as soon as you bring it home. If you're not, my preferred method for storing asparagus in the refrigerator is standing it in a bit of water inside a quart-size deli container. That allows for the stalks to continue absorbing water without drying out, Berens says. If space is tight, you can also pop the asparagus into a sealed plastic bag in the vegetable bin and use it within a few days.

Trimming. Depending on your mood, you can probably find an asparagus trimming method to fit it. Berens: "If they look dry, snap them as close to the bottom as you can. Where they snap cleanly shows where they are tender enough to eat. If they are tough and fibrous, they won't snap. [Which is also why I don't cut the stalks. A sharp knife will cut even what is too tough to chew.] If they are not dry or have just been harvested, no need to snap off the ends."

Madison: "With thick asparagus, you're better off cutting it because it will break virtually anywhere on the stalk and you'll end up wasting a lot of good food." She recommends looking for the point at which the color of the stalk changes and cut there. If it's stringy at that point, go a little higher. Or you can choose to peel the stalks. Madison suggests going two-thirds of the way up.

When it comes to standard and jumbo-size spears, Cook's Illustrated also advises going the peeling route to reduce waste. It recommends trimming the bottom 1 inch of the stalk and then peeling the bottom half to get rid of the woody exterior. That method minimizes the overall weight loss from the stalks to less than 30 percent, as opposed to the 50 percent lost by snapping. Thinner stalks will need little to no trimming or peeling.

Preparing. I tend to be in Berens's camp here: "Asparagus takes well to most treatments, but cooking less is more, and sometimes even not at all is best." In other words, you don't need to do much to enjoy it. As with many vegetables, the key is to not overcook asparagus into mush.

The easiest way to accomplish that is to eat it raw. "Raw asparagus is sweet and slightly starchy, a bit like raw corn," Berens writes. "I like it best when sliced very thinly with a knife or shaved into ribbons on a mandoline or with a vegetable peeler." See our Shaved Asparagus Salad With Pistachios + Preserved Lemon Dressing, pictured above. Consider supplementing your standard crudités with asparagus. McQuirter suggests dipping it in hummus, for example.

With other methods, look for the asparagus to heighten its bright green color and maintain a crisp-tender texture. Briefly blanching in boiling water (just a minute or two) or steaming can accomplish that. So can grilling. Berens likes to quickly grill thicker stalks on the hottest part of the grill just until the outside browns and "so that the feathery tops singe and crisp." You can also "grill" under the broiler or on a stove-top grill pan.

Similarly, pan-roasting whole stalks just until you get a sear on both sides is another option. Berens likes to do this and then melt a compound butter over the asparagus in the residual heat of the skillet. Cook in batches, if necessary, so the stalks crisp rather than steam. Stir-frying is an equally appealing stove-top approach, which should also take no more than a few minutes over medium to medium-high heat.

McQuirter notes that simply roasting in the oven is popular as well. This is typically what I do, with nothing other than a drizzle of olive oil and a sprinkling of salt. You won't need more than 10 to 15 minutes at around 425 degrees.

Recipe ideas. "I like that asparagus gives me that bright, earthy, bitter sort of flavor," McQuirter says. "I don't need to mask it." Its assertive presence means it can stand up to other bold flavors. McQuirter is a fan of Cajun seasoning and says lemon, lime and olive oil won't outshine or be outshined by asparagus. She also employs chopped spears in a family-friendly tofu curry scramble for brunch. José Andrés's Miso-Roasted Asparagus, above, pairs the fermented soybean product with broiled stalks, and Spicy Asparagus from chef Anita Lo coats blanched 1-inch pieces with a sauce that includes peanut butter, tahini, soy sauce, mirin and Japanese seasoning blend shichimi togarashi (cayenne pepper works as a substitute).

You can also go the opposite direction and pair asparagus with mellow, creamy ingredients that let it be the real star. In Oven Asparagus Puff, quickly sauteed pieces of asparagus get baked with a mix of eggs and cream and then topped with muenster cheese. Fold asparagus into risotto or use as a pizza topping. McQuirter says chopped and briefly sauteed asparagus would be great in a warm potato salad. "Potatoes are mild. You're still getting the flavor. It's complementing it," she says. She suggests folding quickly sauteed stalks into burritos or fajitas.

Want a few more recipes? Read on.

6 Festive St. Patrick's Day Food Recipes - Gotham Magazine

Posted: 15 Mar 2021 11:17 AM PDT

Luck 'O The Mojito by Andrea Correale

Luck 'O The Mojito

St. Patrick's Day is among us, and this year's celebration will look a little different as we wait out the last few months of the pandemic.

While there not be a big parade, there are still plenty of ways to celebrate, and with the help of Celebrity Caterer Andrea Correale, you can plan a big holiday meal without ever leaving home.

As head of Elegant Affairs, Correale has served star clients from Billie Eilish to Mariah Carey, Leonardo DiCaprio and more. Today, she's curated a list of six recipes to make your St. Patrick's Day extra special.

From drinks with rum and lime juice, to beef and cabbage poppers and a divine Baileys ice cream float, we're sure this spread will leave your Instagram followers green with envy.

Ingredients:

  • 1-Tablespoon Fresh Lime Juice
  • 4 Fresh Mint Leaves
  • 2 Teaspoons Sugar
  • ½ Cup brewed and chilled Green Tea
  • 1 ounce white rum

Yields: 1 mojito

Directions:

  1. In a zombie glass, muddle the lime juice, mint and sugar together until the leaves are lightly bruised.
  2. Add ice until the glass is almost full, and then pour in the rum and green tea.
  3. Stir and serve.

Bailey's creme brulee by Andrea Correale

Ingredients:

  • 6 1/2 cups whipping cream
  • 1 cup Bailey's
  • 12 egg yolks
  • 1 cup sugar
  • 2 tablespoons vanilla

Yields: About 12 small servings

Directions:

  1. Warm whipping cream and Bailey's over a double boiler. In a separate bowl, mix together egg yolks, sugar and vanilla.
  2. Slowly add the warm cream mixture to the yolk mixture, stirring constantly.
  3. Pour mixture into individual ceramic spoons and put spoons into a 2-inch deep pan.
  4. Fill the pan with warm water and cover with foil.
  5. Bake at 350 degrees for 45 minutes or until set in the center (don't over-cook, or the eggs will curdle).
  6. Remove from the oven and let cool.
  7. For the topping, mix equal parts brown and white sugar
  8. Cover the tops of the custards.
  9. Cook under the broiler until caramelized.

Corned Beef and Cabbage Poppers by Andrea Correale

Ingredients:

  • 1 lb. deli corned beef (chopped fine)
  • 1 1/2 cups shredded Swiss cheese (chopped fine)
  • 1 1/2 cups sauerkraut or shredded cabbage cooked (chopped fine pat dry)
  • 8 oz. cream cheese softened
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Chopped jalapeno (chopped fine)
  • 1/2 cup flour / 1/2 cup flour (two separate)
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 cups buttermilk

Instructions:

  1. Fill and warm up your deep fryer, or use a deep pot filled with 1 inch canola oil. Place on medium / medium high heat.
  2. Place corned beef in a large bowl and add the Swiss cheese, cabbage, cream cheese, Dijon mustard and jalapeno. Mix well. Shape into small balls. Use a melon scoop to create consistent size balls.
  3. In another bowl, mix flour, salt and pepper. Place buttermilk in another bowl and the additional flour in yet another bowl.
  4. Dip each ball into the flour, then the buttermilk and then flour again. Repeat with all poppers.
  5. Fry the poppers. Make sure they are totally submerged in the oil until light golden brown. Approx. 5 minutes.
  6. Remove from pot to a paper towel-lined plate. Repeat with all poppers.
  7. Serve with mustard mayo dip/ or Russian dressing.

Corned Beef and Sauerkraut Grilled Cheese by Andrea Correale

Ingredients: makes one sandwich

  • 2 slices white or whole wheat bread
  • 1 tablespoon butter, softened
  • 2 slices Swiss cheese
  • 1 tablespoon Thousand Island salad dressing
  • 2 tablespoons sauerkraut, drained
  • 1 ounce thinly-sliced corned beef

Directions:

  1. Spread butter on one side of one slice of bread. Place bread, buttered side down, in a skillet.
  2. Place cheese slices on top of bread, cutting cheese to fit so all bread is covered (overlap as necessary). Spread salad dressing over cheese; top with sauerkraut and corned beef.
  3. Spread butter on one side of the remaining bread slice. Place bread on sandwich, buttered side up.
  4. Cook the sandwich over medium heat about 3 to 5 minutes or until the bottom slice of bread is toasted and cheese begins to melt; turn sandwich. Cook for 1 to 2 minutes more or until the bottom slice of bread is toasted and cheese is melted.

Irish Soda Bread French Toast by Andrea Correale

Ingredients:

  • 1 egg, lightly beaten
  • 1/2 cup skim milk
  • 1/2 tsp. vanilla extract
  • 8 (1/2-inch-thick) slices Irish Soda Bread
  • Warm maple syrup

Directions:

  1. Combine egg, milk and vanilla extract in a shallow dish.
  2. Dip both sides of bread slices quickly in egg mixture, allowing mixture to drain off bread.
  3. Cook bread on a hot grill pan or in a skillet on both sides until toasted.
  4. Serve with syrup.

Brownies

Ingredients:

  • 1 cup Guinness
  • 12 ounces semisweet or bittersweet chocolate, chopped, divided
  • 2 1/4 sticks unsalted butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt

Directions:

  1. Preheat the oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool.
  2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
  3. Whisk sugar, eggs and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt.
  4. Pour batter into the prepared pan. Bake brownies until a tester inserted into the center comes out with a few moist crumbs attached, 35–40 minutes and let cool for at least 20 minutes.

Ice Cream

Ingredients:

  • 20 oz milk
  • 16 oz cream (double)
  • 4.5 fl oz baileys
  • 1 vanilla bean
  • 3 large eggs
  • 4 large egg yolks
  • 8 oz caster sugar
  • 2 teaspoons pure vanilla
  • 2-4 drops green food coloring

Directions:

  1. Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  2. Combine eggs, egg yolks and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color, for about 2 minutes. Remove the vanilla bean pod from the mixture and discard.
  3. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
  4. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's and green coloring, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
  5. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place it in the freezer. Because of the alcohol it will take about 10 hours to freeze.

Photography by: Courtesy Elegant Affairs

6 recipes to celebrate St. Patrick’s Day, from soda bread to Irish coffee - The Washington Post

Posted: 15 Mar 2021 09:00 AM PDT

Perhaps the usual St. Patrick's Day festivities — such as a pub crawl — won't be entirely possible thanks to covid guidelines, but there is something you can definitely do: enjoy some foods traditional to the holiday, or to Irish culture. That could mean many things, from simply picking up a Guinness to making your own feast.


from What to Cook https://ift.tt/3ljS8IW
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