Asparagus Soup

If you were to ask me to choose my favorite vegetable, it would be a hard decision. I like almost all vegetables. If I had to choose just one, it would be asparagus. Have you ever been to an asparagus farm to pick asparagus? It's fun to pick but a little hard on the back as you bend and cut the asapargus off at the ground. I have an asparagus cookbook I purchased at the farm where I picked aspargus. This cookbook contains all types of recipes using aspargus, including aspargus ice cream. I haven't tried that one yet.

We're starting to see aspargus prices drop and soon it will time for aspargus at the Farmer's Market. Springtime and the Farmer's Market, I can't wait!!

Asparagus Soup
Recipe courtesy of Emeril Lagasse

3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

I am linking to Tasty Tuesday's at Balancing Beauty and Bedlam.

Adopt A Blogger #4

When I first began blogging I read about this great blogging event, Adopt A Blogger. Adopt A Blogger pairs experienced bloggers with newbie bloggers. I thought it sounded like a lot of fun and kept hoping there would be another round. Adopt A Blogger is the brain child of Kristen at Dine and Dish. Stop by Kristen's blog, she posts great recipes and awesome photography.

Late last year when I read Kristen's post about Adopt A Blogger #4, I knew I wanted to participate. I signed up and continued to check Kristen's blog until the match ups were revealed. My mentor is Hope of Hopie's Kitchen. Hope is a native of the northeastern US. She's an actress who moved to Paris three and a half years ago. It's amazing, her blog is in French and English. I can't imagine! I struggle sometimes to do a post in one language, let alone two!!

I decided to do a Q & A with Hope, so we could all get to know her a little better.

When did you begin blogging?
My very first post on Hopie's Kitchen was February 1st, 2008. It was one of my New Year's resolutions that year, which only goes to show that sometimes one actually follows through on them.

What do you like and dislike about blogging?
I love the community aspect of blogging, sharing recipes and meeting other people as passionate about food as I am. I also like the fact that my favorite recipes are being united all in one place where I don't have to dig through my entire cookbook collection or find the random paper I wrote one down on.

What I dislike most is the time and energy it takes, especially blogging in two languages. If only I had an infinite amount of time at my disposal...

What are some of your favorite posts from your blog?
Hm, good question. I think my favorite posts are ones where I really took time on the writing and not just the recipes like Autumn, More Proust and a Zucchini-Feta Tart or Morning and Apple-Strawberry Pie .

But those aren't necessarily my favorite recipes. Favorite recipes change frequently, but for now I'll say: Brown Sugar Muffins . I can make these a million different ways depending on my mood and the ingredients available - and Lamb (or chicken) Masala .

Do you have a favorite chef?
Not really. Although probably the best meal I've ever had was the tasting menu at Joel Robuchon's l'Atélier.

Thing you miss the most about the US?
Customer service. Seriously, the amount of trouble it takes to get a package delivered here or an extra glass of water at a café or to return an unwanted item, it's hardly worth it.

Thing you like the most about France?
The food. There are a lot of things I love about France, but being a foodie, this is an obvious one. Specifically the wine and the cheese. I would miss those terribly if I left France.

Where do you see yourself in five years?
I have no idea. I'm not one of those people who has their life planned out. I take it one step at a time and when something feels right, I go after it. I guess that's how I ended up an actress in Paris.

Thanks Hope for being my blogging mentor. It's been fun getting to know someone who lives in Paris!

Malted Milk Cupcakes (Almost) - SMS

When I read the recipe for this week's Sweet Melissa Sunday's, it brought back childhood memories. As a kid my Dad used to make me malts using malted milk powder. There was always a jar in the cupboard. One summer I spent two weeks with my favorite Aunt and Uncle in Denver. I remember my Aunt Mary and I buying one of those milk cartons of malted milk balls. I think I ate the whole carton.

Normally I bake Sweet Melissa Sunday's on the weekend or the day of the post. This week, I needed cupcakes for one of my staff members at work. Perfect, I can bake these! Even better, we won't be eating another batch of baked goodies.

I went to the store to pick up the malted milk powder and the malted milk balls. I purchased the malted milk balls. The malted milk powder, not so much. A jar of this was just under $4.00. As I looked at it on the shelf, I could hear my Dad saying, $4.00???!!!

Half of this recipe made 16 cupcakes. Of course, I had to try one of these. I love the deep chocolate flavor of these cupcakes. This is the same receipe we made for this Devils Food Cake with Peanut Butter Frosting. The Devils Food Cake was much denser than these cupcakes. I always struggle determining half of 3 eggs, so I used 2 eggs in this recipe. Wonder if that's why?

I searched to see if there was a substitution for the malted milk powder. The only one I found was Ovaltine, which I didn't have either. I took the lazy way out on this and used a can of white frosting I had on hand.



Thanks to Nicole of Sweet Tooth for choosing a recipe that brought back wonderful childhood memories. I am anxious to see what the other SMS bakers thought of this recipe and the malted milk frosting.

Wine Country Flowers - Pink Saturday

Happy Pink Saturday. My post is linked to Pink Saturday at How Sweet The Sound.

Just about a year ago my husband and I took a vacation to the wine country in Sonoma. I'd never been to this part of the country. Being a wine and food lover, I was so excited about our trip. The trip didn't dissapoint. It was a relaxing vacation to a beautiful part of the country where we toured some great wineries and sampled some wonderful wines. I can't wait to go again!

The flower in the header on my blog is one we photographed while in Sonoma. For your Pink Saturday viewing pleasure, here are a few others.

I'd like to introduce you to Sarah of The Open Cupboard. She's my "next door" neighbor in Iowa and just one of many new Pink Saturday friends.

Chocolate Banana Trifle - Foodie Friday

I've wanted a Trifle dish for years! I was thrilled when I found this one at Wal Mart for around $6.50. I couldn't resist. Making a trifle is on My Top 50. Cross one more off the list. 3 down, 47 to go!

The original recipe called from vanilla pudding. I subsituted chocolate pudding because that was what I had on hand. You know, Use It Up!!

Did you know those little bottles of liquor, like the ones you get on the airplane, are exactly 1/4 cup? Perfect!

This dessert was awesome!! The texture of the pudding mixture is just thick enough so the angel food cake doesn't get soggy. The bananas and chocolate are a wonderful combination. The only downside to this type of dessert is the size!! I think now I need individual trifles so I can make smaller portions.





Chocolate-Banana Trifle
Adapted from Cooking Light
16 Servings

2/3 cup sugar
2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlúa (coffee-flavored liqueur)
1 (16-ounce) angel food cake, cut into 1-inch cubes
1/2 cup toffee chips
3 cups fat-free milk
3 (3.4-ounce) packages chocolate instant pudding mix (not sugar-free)
2 cups sliced banana, divided
1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes), stirring frequently. Remove from heat; stir in Kahlúa. Cool.

Combine chocolate mixture and cake in a large bowl; stir in toffee chips, reserving 1tablespoon for topping. Set aside.

Beat 3 cups milk and pudding mix at medium speed of a mixer until well-blended. Stir in cake mixture. Cover; chill 15 minutes.

Spoon half of cake mixture into a trifle dish or bowl. Arrange 1 cup bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; end with whipped topping. Sprinkle with reserved 1 tablespoon toffee chips. Chill one hour.

I am linking this to Foodie Friday at Designs by Gollum.

Grilled Marinated Flank Steak.

After our long cold winter, we've begun getting some beautiful Spring weather. Temperatures were in the low 80's for the first time since the end of September. Spring brings so many great things; flowers, Spring vegetables, Robin's singing and grilling out.

Flank steak is a great inexpensive cut of meat to grill. There's a couple of keys to tender flank steak. Don't overcook it and marinate it overnight before cooking. I am always looking for new marinades for flank steak. I found this one on Simply Recipes. It's easy and uses ingredients you may have on hand.

Grilled Marinated Flank Steak

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

I am linking today's post to Tasty Tuesday's at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday's at Blessed With Grace. Thanks to these ladies for hosting such fun events.

Pecan Shortbread Cookies-SMS

Happy Easter!! I hope everyone is having a wonderful day!!

Something I've always wanted to make but never have, is shortbread. When I saw this week's recipe was Pecan Shortbread Cookies, I was excited. I was hoping this would be my first time making shortbread. While I thought these cookies were deeeeeeeeeeelicious, they remind me of Russian Teacakes or Italian Wedding Cookies.

This was an easy recipe to put together. My only challenge was my butter wasn't cold enough. I didn't end up with balls as the recipe describes. I really am enjoying this cookbook but wish there were more pictures. I don't know about you but I really like seeing a picture of what the finished dish should look like.

Laura of The Lab chose this week's recipe. Check out the other talented Sweet Melissa bakers here.

One Year Ago Baby Carrots with Dill.