Roasted Asparagus with Basil Gremolata

During the spring months, I eat a lot of asparagus. Seeing that it's not even May, I figured I better come up with some new ways of preparing it so my asparagus adoration doesn't fizzle out by June.

Now, gremolata is the traditional topping for osso buco and consists of a lemon zest, parsley, and garlic mixture. Forgive my own loose interpretation but I really like the word "gremolata" and besides, my recipe has to be sort of a distant cousin at least, right?

This is one of those things that just works. The shallots, toasted bread crumbs, and lemony basil brightness really add layers of flavor to the already delicious roasted asparagus. Initially I thought I had too much gremolata topping for the amount of asparagus I roasted but it's so tasty, the amount seemed just right to me.

To serve 4 as a side:

• 1 bunch asparagus, ends snapped off
• 2 tablespoons of olive oil
• 1 small lemon
• 1 small shallot, minced
• 4 large basil leaves, chopped
• About a cup of crustless, day-old bread pieces (I used the bread from the perfect rustic bread recipe)
• Salt and pepper to taste

Preheat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a tablespoon of the olive oil, a large pinch of salt, and some freshly ground black pepper. Place in the oven on the center rack, and roast for 15-20 minutes, giving the asparagus a toss once or twice while they are cooking.

Meanwhile, take the bread pieces and put them in a blender or food processor and give them a few whirls until they turn into coarse, small crumbs. Set aside.

In a small skillet, heat the remaining tablespoon of olive oil over medium heat and add the shallots, sauteing until they are starting to brown, about 2-3 minutes. Add the bread, and stirring constantly, cook until the bread turns golden and toasts a bit. Remove from the heat and place in a bowl. Add the basil and the zest from the whole lemon to it. Season to taste with salt and stir together thoroughly.

When the asparagus is ready, place it in a serving dish and squeeze the juice from half a lemon over it. Spoon the gremolata over the top and serve.

Grilled Greens

Guestblogger The Chef: At long last I got The Chef to put down on paper one of the great things he cooks for us outside of the restaurant. This has become a family favorite, and an easy way to eat up all those greens in the garden or your CSA box. -A Crafty Lass

Hearty greens often take a back seat to their sexier cousins in the produce section. They don’t seem to promise the same instant gratification as plump red tomatoes or buttery ripe avocados. I sometimes even find myself staring at the chard in our garden asking, “Now what?”

Well I think I’ve found the answer. This way of cooking greens came out of my desire for utility, an impulse I suspect a lot of cooks are having these days. Picture if you will a substantial bunch of greens, hacked off of some gorgeous golden beets and bound for the compost pile. Now imagine an intensely burning pyramid of lump charcoal laying in wait for a few meager steaks. It just doesn’t feel right. Here is my culinary solution, the result of which is tasty, resourceful, and the perfect go-to accompaniment for a summers worth of grilled meats…oh, and although untested, I imagine this would make a killer burger topping.

To serve 2-4 people as a side:

• 1 bunch of hearty greens (collard, beet, swiss chard)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• Kosher salt and fresh ground black pepper, to taste

Pre-heat gas grill to high or charcoal grill so that coals are at their hottest. Wash greens thoroughly and shake off any excess water. Set whole greens with stems on grill grate and move frequently with tongs to provide substantial grill marks on the wilting leaves. Allow the stems to linger over the hottest part of the grill as they will take longer to cook. Total cooking time should take no longer than five minutes.

Once the greens are cool enough to handle, slice the leaves into half inch ribbons and the stems into quarter inch pieces. Place the greens in a medium mixing bowl, add the olive oil, vinegar, salt and pepper, and toss to combine.

Can be served hot, at room temperature, or cooled and re-heated.

Mixed Lettuces with Edamame, Strawberries and Candied Pistachios

I am specific about salads. First off, I only started eating them as an adult since that fateful time in early childhood when I randomly proclaimed I didn't like them; the issue was never pressed and that was that. Later, I became aware that salads did not have to be the iceberg/tomato/cucumber concoctions I ran from. The salads I make for myself tend to have a common theme to them. I typically opt for the mixed lettuces + fruit + nuts + cheese + vinaigrette variety.

This salad came together on a whim with what was on hand and I feel quite proud of it. The sweet crunchy pistachios, contrasted with the earthy edamame, creamy chèvre, and tart berries is a lively combination that is as good to eat as it is to look at.

For 2-3 servings:

• Half a head of red leaf lettuce, torn into bite-sized pieces
• Half a head of butter lettuce, torn into bite-sized pieces
• 1/2 cup of shelled, cooked and cooled edamame
• 4 -5 strawberries, thinly sliced
• A couple tablespoons crumbled chèvre
• One recipe candied pistachios (see below)
• White wine vinaigrette (see below)

Toss the lettuces, edamame and strawberries with the vinaigrette to taste. Divide the salad onto plates and sprinkle the pistachios and chèvre over the top. Serve immediately.

For the Candied Pistachios:

• 1/4 cup shelled, unsalted pistachios
• 1 tablespoon sugar
• Pinch of salt
• Pinch of ground chipotle powder

In a small skillet, combine all ingredients over medium-high heat and cook, stirring constantly until the sugar has caramelized and the nuts are golden. Spread the nuts out on a piece of wax paper to cool.

For the Vinaigrette:

• 3 tablespoons walnut oil
• 1 tablespoon white wine vinegar
• 1 teaspoon agave nectar or honey
• Pinch of salt
• A few grinds of black pepper

Place all ingredients in a small bowl and whisk until emulsified.

Strawberry Whole Wheat Scones

When we were in New Orleans several years back I became quite enamored with the lazily paced, extravagant Sunday brunches those Cajuns know how to do up just right. It felt quite freeing to eat oysters and crêpes while boozing it up with a Milk Punch before the clock strikes noon.

The Chef and I have carried over what we learned from New Orleans with our Sunday breakfasts. Champagne is almost always involved, and since the strawberries have been so lovely lately, I decided to try my hand at a strawberry scone.

I'm not quite sure why, but it seems like recipes for strawberries that are cooked aren't that common. In these scones, I found that they baked up very nicely--juicy and ruby-colored. Even though they are mainly made with whole wheat flour, the butter and buttermilk maintains a moist, delicate crumb.

For 16 scones:

• 1 1/2 cups King Arthur White Whole Wheat Flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick cold unsalted butter
• 1/3 cup rolled oats
• 1 1/2 cups diced strawberries (they should be cut into about 1/4-inch cubes)
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1 tablespoon milk for brushing
• 1 tablespoon demerara sugar for sprinkling

Heat the oven to 375 degrees. Line a baking sheet with a Silpat.

In a large bowl, whisk together the flours, baking soda, baking powder, and salt. Cut the butter into 8 tablespoons and add to the bowl. With a pastry blender, work the butter into the flour mixture until it breaks down into pea-sized bits. Whisk in the oats and stir in the strawberries.

In a small bowl, whisk together the egg, buttermilk, agave nectar, and vanilla. Pour into the large bowl and with a spatula, incorporate the wet into the dry only until it comes together. On a lightly floured surface, turn the dough out and with floured hands, give it a few quick kneads. Divide the dough into two balls and place on the baking sheet.

Pat the balls into two disks, 1/2-inch thick and six inches in diameter. With a knife, mark each disk into 8 wedges. Brush the dough with the milk and sprinkle the demerara sugar evenly over the top.

Bake for 20-23 minutes, until the scones are puffed and golden. Serve warm, with crème fraîche of course.

Adapted from a recipe in the King Arthur Flour Whole Grain Baking Cookbook.

Potato Chip Cookies

The other night The Chef and I had some friends over for dinner, and in accordance with polite dinner conversation, we discussed what foods we cannot eat due to severe illness following consumption of said food. I was most horrified at my friend John's confession that for him, it's kettle chips. I cannot even type that without feeling sad for him. Kettle chips are nothing but pure salty crunchy goodness and although I don't eat them often, when I do, I am thankful kettle chips exist. Perhaps if the chips were hidden in a delicious crispy cookie, John could once again lead a normal life.

My mom used to make these for me as a kid and I loved the novelty of them, loved telling people the secret ingredient...now, I love baking them because they are seriously delicious. It's best to give these away as soon as they are baked--unless it's not a concern of yours to consume several dozen cookies in a 24 hour period. Crisp sugar cookie meets salty chips....mmmmmmm.

For about 2 dozen cookies:

• ¾ cup unsalted butter, softened
• ¾ cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1¼ cups flour
• ¾ cups finely crushed kettle chips
• ¾ cups finely chopped raw pecans
• Extra granulated sugar and butter for flattening the cookies

In a mixer, cream butter, sugar, egg yolk and vanilla until fluffy, scraping down the sides of the bowl once. Add flour, chips and pecans and mix until thoroughly combined. Form the dough into 1½ inch balls and place 3 inches apart on an ungreased cookie sheet.

Place about a half cup of extra sugar in a bowl and grease the bottom of a drinking glass with butter. Dip the glass into sugar and flatten each ball of dough, dipping back into the sugar each time.

Bake in the center of the oven at 375 degrees for 7-9 minutes until the edges are just barely golden. Cool for a minute on the baking sheets, then, cool completely on a wire rack.

Green Vegetable Salad with Creamy Tarragon Dressing

I find that it is so much more enjoyable to eat vegetables when they are doused in cream. Undoubtedly, this is why I love this salad as much as I do. Apparently, this dish is reminiscent of a French salad of haricots verts and green hazelnuts but I so like the addition of peas and asparagus in all their green glory. As for the nuts, I just toast up some regular old hazelnuts and give them a chop.

I eat this all season long, changing the vegetable and herb combinations as the garden changes, adding in basil, some diced, grilled zucchini, a chopped tomato, or making it with just peas. The basic premise always remains the same: seasonal green veg, delicious creamy goodness, chopped toasted hazelnuts.

This serves about 8 as a side dish:

• 1/2 cup crème fraîche
• The juice of 1/2 a lemon
• The zest of 1/2 a lemon
• 1 tablespoon milk
• 1 tablespoon chopped tarragon
• 2 teaspoons chopped chives
• Salt to taste
• 1/2 pound haricots verts (thin green beans)
• 1 cup peas
• 1/2 bunch of pencil-thin asparagus
• 1/2 cup hazelnuts

In a small bowl, whisk together the crème fraîche, lemon juice and zest, milk, and chopped herbs. Add a couple pinches of salt and taste, adjusting accordingly. Cover the dressing and refrigerate until ready to serve. This can be made a day ahead.

Heat the oven to 350 degrees. Place the hazelnuts on a sheet pan and toast for 5 minutes. Give the pan a shake and depending on how they look, toast them for about 2-3 minutes more. Once they are cool, rub them with a towel that you don't care about to remove their skins, coarsely chop, and set aside.

In a large pot, heat some salted water until it boils. Cut the haricots verts in half. Snap the ends off the asparagus, cut them into 3-inch lengths and set aside. Add the haricots verts to the water. Cook for 1 minute. Add the asparagus and peas to the pot and cook for 2-3 minutes more*. Drain in a colander, and pour the vegetables into a bowl filled with ice water. Once cool, drain again.

Place the vegetables in a serving dish and spoon the dressing over the top. Sometimes, I toss the vegetables with the dressing before serving it, and other times, I just spoon it over. Sprinkle the hazelnuts over the top and serve.

*If you are using fresh peas, they will have to be boiled for longer.