Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts

Friday, May 18, 2012

Asparagus Stalks Memorial Day Picnics

Burgers, hot dogs, potato salad, cole slaw and fresh fruit salads are Memorial Day classics. I look forward to those favorites but to keep them interesting, it's good to add something new and a little unexpected.
When I was growing up, asparagus was one of the fancy vegetables. Carrots, corn and broccoli were the everyday vegetables. Asparagus was saved for special occasions. These days asparagus is affordable, easy-to-prepare and versatile.

Right now asparagus is plentiful in farmers markets. Nutritious, delicious and loaded with healthy minerals, asparagus can be enjoyed raw or cooked, as a salad or a side dish to add zest to a backyard barbecue or afternoon lunch.

Raw Asparagus Salad
Look for small to medium sized stalks that are firm and without blemish or shrivel-marks.

Serves 4

Ingredients

1/2 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste

Directions


Slice in half the long way the larger stalks just before serving. Just before serving, toss the asparagus with the seasoned olive oil.

Variations

To add heat, dust with a pinch of cayenne or 1/4 teaspoon pepper flakes.

Sprinkle 2 tablespoons flaky goat cheese over the asparagus.

Finely chop 1 garlic clove and lightly sauté until brown, sprinkle over the asparagus.

Grilled Asparagus

Use any size asparagus you like. 
Serves 4

Ingredients

1 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste

Directions

Heat the grill on a medium flame.

Toss the asparagus in the seasoned olive oil and place on the grill. 

Tongs will help turn the asparagus on the grill. Be careful to brown but not burn the tender stalks. Serve warm.

Variations

Grill with carrots (sliced or whole baby carrots) and serve as a vegetable course or as a side dish.

To add heat, dust with a pinch of cayenne or an additional 1/4 teaspoon freshly ground black pepper.

Steamed or Sautéed Asparagus with Caramelized Garlic, Shallots and Almond Slivers
Use any size asparagus you like. I prefer large or medium sized stalks, cut in half the long way so I can caramelize inside the asparagus.

The dish is as delicious whether you steam or sauté the asparagus. The choice is yours.

Blanched, raw slivered almonds are widely available in supermarkets. From my experience, Trader Joe's has good quality, affordable almonds.

To deceive the eye, the shallot and garlic clove should be sliced to resemble the almond slivers. The surprising sweet-savory/soft-crunch contrast adds to the fun of the dish.

Serves 4

Ingredients

1 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1/4 cup blanched, raw almond slivers
1 large shallot, washed, peeled, root end removed, thin sliced
1 large garlic clove, washed, peeled, root end removed, thin sliced
1 tablespoon olive oil
Sea salt and black pepper to taste

Directions

Heat a large frying pan with the olive oil, seasoned with sea salt and black pepper. Add the asparagus, cooking in batches if necessary. Don't crowd them in the pan so they cook evenly. Use tongs to turn them frequently to brown and avoid burning.

Remove the cooked stalks to a plate lined with a paper towel.

In the same pan, cook the shallot, garlic and almonds until lightly browned. Add a touch of olive oil if needed. Season with black pepper.

Either add the cooked asparagus back into the pan with the almond mixture and toss well or plate the asparagus and top the stalks with the almond mixture.

Serve warm.

Tuesday, January 11, 2011

The Sundance Resort's Pear Crisp, Rich with Almonds

Chef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room, the Foundry Grill.

High on his list of favorites is hot pear crisp topped with ice cream. If you’re counting calories, use whipped cream or yogurt instead.
Perfect by itself for a cold-weather afternoon snack or to end a meal, the crisp can be prepared a day ahead, kept in the refrigerator, and popped in the oven just thirty minutes before serving.

Chef Shoup was kind enough to let me post the recipe on Zesterdaily.

Tuesday, August 17, 2010

Figs Tart Up

A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I wanted to contribute to Zesterdaily.  
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each can be made several days ahead.  On the day you want to serve the tart, you'll only spend a few minutes putting everything together.  The tart goes in the oven while you're having drinks with your friends.  Easy.

Brighten Up a Summer Corn Salad with Mexican Elote Spices

With an abundance of corn this summer, I've been grilling and salt-boiling corn on the cob. Seasoned with sea salt and black pepper...