6.24.2012

Asparagus Soup

Asparagus Soup

Let's have a little soup from the last asparagus of this season.

Asparagus Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 pound asparagus, ends snapped off and set aside, stalks cut into 1-inch pieces
2 bunches scallions, greens set aside, whites cut into 1/2-inch pieces
1 bunch flat-leaf parsley, chopped, parsley sprigs set aside
1 bay leaf
salt and pepper
2 Tbsp butter
1 small potato, peeled and diced
lemon juice

Method:

Put the asparagus ends, scallion greens, parsley sprigs and bay leaf in a pot. Add 5 cups of water and 1/2 tsp salt. Bring to the boil and simmer for 30 minutes. remove from the heat and set aside. In a soup pot, melt the butter and add the asparagus, scallion whites, 1 tsp salt and potato. Cook on medium heat for several minutes until the butter starts to brown. Pour the stock through a strainer into the soup pot, bring to the boil and simmer for about 8 minutes. Carefully purée with an immersion blender, add lemon juice, salt and pepper to taste. Sprinkle with parsley and serve.

6.17.2012

Pea and Rocket Frittata

Pea and Rocket Frittata

Two seasonal greens + eggs = win

Pea and Rocket Frittata

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

750 g peas in the pod, shucked
1 onion, diced
2 cloves garlic, minced
1 bunch rocket, coarsely sliced
4 Tbsp olive oil
6 eggs
salt and black pepper

Method:

In a skillet, heat 2 Tbsp olive oil, add the onions and peas and fry on medium heat for about 5 minutes. Add the garlic and fry until fragrant, remove from heat and set aside. Whisk the eggs until well mixed, but not foamy. Fold in the pea-onion mixture. Heat the remaining oil in a skillet, add the egg mixture and fry on low-medium heat for about 15 minutes. Use a plate to turn the frittata upside-down and fry for another 5 minutes.

6.13.2012

Stir-fried Asparagus and Radishes

Stir-fried Asparagus and Radishes

Less than 10 days left until the end of asparagus season. If you want to try this dish, you will need to hurry. ;)

Stir-fried Asparagus and Radishes

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

500 g green asparagus, trimmed and cut into 1/2-inch segments
1 bunch radishes, trimmed and cut into quarters
1 onion, diced
2 cloves garlic, minced
1-2 chiles, thinly sliced
2 Tbsp oil
1 Tbsp lemon juice
salt
1 bunch chives, thinly sliced *

* Optional.

Method:

Heat the oil in a wok, add the asparagus and fry on medium heat for about 2 minutes. Add the radishes, onion and chile and fry for another 3-4 minutes until the vegetables are barely tender (al dente). Add the garlic and lemon juice. Add salt to taste. Sprinkle with chives and serve.



6.10.2012

Pea and Barley Risotto

Pea and Barley Risotto

The sweetness of the peas and the earthyness of the barley make for a nice combination.

Pea and Barley Risotto

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

150 g pearl barley
350 g fresh peas, shelled
salt and pepper
nutmeg
2 shallots, diced
2 Tbsp butter
100 ml white wine
200 ml vegetable stock
2-3 Tbsp parmesan, grated

Method:

Blanch the peas in salt water for about 5 minutes. Drain and rinse with cold water. Purée 2/3 of the peas with an immersion blender and set aside.

Melt the butter in a pan and fry the shallots until translucent. Add the barley and stir. Add the wine and reduce by half. Add the stock in small batches, stirring frequently and simmer until the barley is tender, about 20 minutes. Fold in the puréed and whole peas and the parmesan and serve.


6.03.2012

Asparagus Rice

Asparagus Rice

Yet another way to prepare asparagus. (And a good one, too. :) )

Asparagus Rice

Adapted from Japanese Cooking by Shizuo Tsuji

Ingredients:

1 pound green asparagus, trimmed
salt
1 cup rice (uncooked)

1.5 cups water (or dashi)
2 Tbsp soy sauce
1 Tbsp sake
1 tsp salt

2 Tbsp fresh ginger, cut into fine needles

Method:

Cut the asparagus into 1-inch pieces and cut in half length-wise. Salt lightly and set aside for 20 minutes.

Put the rice in a small pot. Mix together water, soy sauce, sake and salt and pour over the rice. Stir in the ginger needles. Cover, bring to the boil and cook for about 10 minutes. Place the asparagus pieces on top of the rice and cook with a lid on until all of the liquid is absorbed. Remove from heat and set aside for 10 to 15 minutes. Fold the asparagus pieces into the rice and serve.