Spring Vegetables Stir Fry

I wish I lived somewhere we could enjoy the flavors of garden fresh vegetables all year long. Of course you can get some of these all year in the grocery store but sometimes they're so expensive and not so tasty. I'd picked up bok choy and asparagus at the farmer's market and was searching for bok choy and asaparagus recipes. I found Emeril's recipe for Aspargus and Bok Choy Stir Fry. His recipe is a full meal, I adapted it to be a side and added onions and peas. This recipe is fabulous. The mirin adds a nice slightly sweet flavor to the sauce.

Spring Vegetable Stir Fry

Loosely adapted from Emeril Lagasse

1/4 cup chicken stock
2 tablespoons mirin
1 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon sesame oil
1/2 pound baby bok choy, trimmed and julienned
1/2 pound asparagus, trimmed and cut into 1-inch pieces
4 small Spring onions, sliced
1/4 pound of snow peas

Directions
In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the sesame oil and when hot, add the vegetables and stir-fry until crisp-tender, about 2 - 3 minutes. Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes.

Sesame Grilled Asparagus

You've probably noticed we eat a lot of asparagus at our house. Besides the warmer weather, it's one of my favorite things about Spring. My go to recipe for asparagus is either grilled or roasted in the oven. Either way it's so simple to prepare, just olive oil, salt and pepper. This Sesame Grilled Asparagus takes my go to recipe to the next level. The sesame oil and soy sauce are a wonderful compliment to an already delicious vegetable.

Sesame Grilled Asparagus
Recipe Courtesy of Steven Raichlen

Wooden toothpicks or bamboo skewers
1 pound asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions
In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.

Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.

In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.

When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

I am linking this to I am linking this to Tempt My Tummy Tuesday at Blessed With Grace, Tuesday's at the Table at All the Small Stuff and Tasty Tuesday's at Balancing Beauty and Bedlam.

Tabasco Quinoa with Asparagus

I am trying to incorporate quinoa into our diet whenever possible. I am thrilled when I see a quinoa recipe. Although, you're starting to see more and more quinoa recipes, there's still not nearly as many as other side dishes like rice or potatoes. I found this recipe on 101 Cookbooks. Thanks Heidi, I love your blog!!

I read some staggering statistics the other day about how much food we throw away. While I've never felt like I am a wasteful person, I am trying harder to not throw away food. Asparagus is a great example. When I make roasted asparagus, I use only the top 1/2 or so of the aspargus. Except for the very end of the asapargus, the rest of it can be used in recipes such as this one. It works great if you chop it in 1/4" pieces.

Tabasco & Asparagus Quinoa
Recipe courtesy of 101 Cookboks

1/2 cup unsalted butter, room temperature
2 teaspoons Dijon mustard
25 drops Tabasco sauce
2 teaspoons fresh lemon juice
1/4 teaspoon fine grain sea salt
1 pound asparagus, cut into 1/2 inch segments
4 cups cooked quinoa*
1/3 cup pine nuts, toasted
more Tabasco sauce to taste

Start by making the Tabasco butter. In a food processor, or with a hand blender, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt. As I mention above, you can make it stronger if you like, adding more hot sauce to taste.
Boil the asparagus in a large pot of well salted water, for just for a minute or so -depending on the thickness of your asparagus. Drain. If you are serving this immediately you can leave the asparagus hot, but if you are going to wait to serve this, or think you'll have leftovers I recommend you stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
Take the 4 cups of hot cooked quinoa and toss with 3 tablespoons of the tabasco butter. You'll have leftover butter - you can serve that on the side or use it for other purposes. Stir in the asparagus, pine nuts, and dollop with creme fraiche. Serve with more Tabasco sauce on the side.
Serves 4 - 6.
*To cook quinoa: Combine 2 cups of well-rinsed dried quinoa with 3 cups water and 1/2teaspoon fine grain sea salt in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 25 - 30 minutes or until quinoa is tender and you can see the little quinoa curliques.

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam, Tuesday's at the Table at All the Small Stuff , Tempt My Tummy Tuesday at Blessed With Grace .

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.

Sesame Roasted Asparagus

Looking for a different flavor for another bunch of this Spring's wonderful asparagus, I found a Food Network recipe for Seasame Grilled Asparagus. I adaped the recipe to roast the spears in the oven. I wish asparagus season lasted longer!!!
Sesame Roasted Asparagus

1 pound asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions
In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus. Season the asparagus with salt and pepper. Roast in a 400 degree oven for 10 minutes .

Sunday Morning Frittata

My favorite Spring vegetable is asparagus. The asapargus at the Farmers Market this season is beautiful. I wish I could find a way to freeze asparagus without the thawed product being a bit mushy. Anyone know of a way?

I recently purchased a cast iron skillet. I have a glass top stove and have read they shouldn't be used on the stove. I did some additional research and decided if I kept the pan stationary, it should be okay. One of the dishes I had been looking forward to trying in the new skillet was a Frittata.




Asparagus and Jack Cheese Frittata
Adapted from Food Network

8 large eggs
1/2 cup shredded jack sheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound aspargus, trimmed, cut into 1/4 pieces (about 3 cups)

Heat broiler to high and arrange rack to upper third of the oven.
Whisk together eggs, cheese, salt and pepper until combined. In an ovenproof frying pan, heat the oil and butter over medium high heat. When it foams, add asparagus, seasoning well with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to low, pour in egg mixtire and cook until a 1 inch borded of egg mixture is firm, about 5 minutes.(The center will not be set.) Place the pan under the broiler. Broil until browned and eggs are set, about 3 - 5 minutes. Cut into wedges and enjoy.

Champagne Risotto with Leeks and Asparagus

Nine years ago, along with several of my girlfriends, I took a cooking class on Risotto. I'd always wanted to learn to make risotto but was reluctant because all I ever heard was how difficult it was to make.

If someone were to ask me if risotto is difficult to make, I would say it is not. However, I do feel it is one of those dishes that takes time and TLC. For me, risotto is total comfort food. In traditional Italian restaurants, risotto is served prior to the main course. I prefer to serve it as the main course. This particular risotto recipe is meatless which for some, like my husband, disqualifies it as a main dish.

The key to great risotto is the rice. Superfino Arborio is what is used most often to make excellent risotto. It has the longest, fattest grain, the characteristic white kernel in the centerand a capacity to absorb liquid.

Choose a heavy pot with a stainless steel interior. The pot should have sides at least 4" high with a surface area that is not too wide, which would cause the liquid to evaporate too quickly. Assemble all of your ingredients ahead of time so you can tend to the pot as the risotto cooks. Your liquid should be heated to a simmer prior to starting your risotto.

Champagne Risotto with Leeks and Asparagus

1 pound asparagus. Trim ends. Cut into thirds.
(I prefer to cut the aspargus into smaller pices)
2 leeks.
(Cut the leeks just below the dark green part. A leek has a lot of layers on the inside. These layers have sandy grit and dirt between them. You have to wash a leek well. If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.)
1 shallot, peeled and chopped.
6 Tablespoons butter, olive oil can be substituted but butter is preferred.
1 quart of Chicken Stock
1/2 bottle of Champagne
2 cups arborio rice
Salt, Pepper
1/2 cup - 1 cup parmesano reggiano, freshly grated

1. Heat stock and 1/2 bottle of champagne in a separate pot. When simmering, begin the risotto.
2. In the saucepan you are using for the risotto, saute shallots and leeks in 3 Tablespoons butter until opaque and bright green. Approximately 3 minutes.
3. Add rice and continue to saute for 3 minutes. Stirring frequently.
4. Begin adding stock, 1 ladle at a time. Stirring frequently. When liquid is almost all absorbed, add the next ladle of stock. (Correct heat is very important in making risotto. It should be very lively but if it is too hot the liquid will evaporate too quickly and the rice won't cook evenly.)
5. Continue this process until the rice is al dente and most of the stock is incorporated. This will take about 20 - 25 minutes. Stir when adding each ladle of sauce.
6. Add asparagus pieces. Taste. Adjust seasonings and continue cooking for 5 minutes. Asparagus should be just tender and bright green.
(I always feel that it needs salt)
7. Rice should be creamy and soft in texture and al dente.
8. Finish with remaining 3 tablespoons of butter and parmesano.
9. Stir and serve immediately.

Risotto cannot be prepared ahead of time. It cannot be reheated. I make risotto cakes out of my leftovers. I flour my hands and make small risotto cakes. I dip the cakes in an egg wash and then flour. Heat olive oil in a skillet, cook the cakes until golden brown and hot.