Jerry's Thoughts, Musings, and Rants!

Asparagus and King Mushroom Salad with Crisp Prosciutto

I was looking for a nice salad to make with the wonderful asparagus that is flooding the market right now and came upon this one that was published in the LCBO Food and Drink magazine in 2009. Gard to believe that I saw it three years ago and never made it. SIGH What a loss.

This salad was brilliant. We enjoyed it with the Halibut Paul grilled on Saturday and then the leftovers again last night. Then tonight when we were tlaking about what to make for our anniversary dinner coming up on the weekend (where have 14 years gone?????) Paul asked for it again.  For a guy who doesn't enjoy eating the same thing too often this is HUGE praise.

If you're not familiar with king mushrooms  . . . they are the largest species in the oyster mushroom genus. It has a thick, meaty white stem and a small tan cap (in young specimens). Its natural range extends from the Atlantic Ocean through the Mediterranean Ocean. They can be found from Central Europe into Western Asia and India. Recently a local mushroom grower has started to supply them to the area markets.

If you can't find king mushrooms you could always sub in a portabello cap or a shitake.

Asparagus and King Mushroom Salad with Crisp Prosciutto

Dressing:
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) fresh orange juice
2 tsp (10 mL) chopped fresh tarragon, or 1⁄2 tsp (2 mL) dried
1⁄3 cup (75 mL) olive oil
Salt and freshly ground pepper
Salad:
2 lbs (1 kg) asparagus preferably with thick stems
3 tbsp (45 mL) olive oil
4 slices prosciutto slivered
8 oz (250 g) king mushrooms, cut into matchstick-size pieces
2 tsp (10 mL) chopped garlic

Whisk together lemon and orange juice and tarragon. Whisk in olive oil. Season with salt and pepper.

Peel asparagus stems if they are thick. Bring a large skillet of salted water to boil and plunge in asparagus. Boil for 2 to 4 minutes depending on size or until crisp-tender. Drain well and pour over cold water until asparagus is cold. Drain well and reserve.

Heat olive oil in skillet on medium heat and add prosciutto. Sauté until crisp, about 1 minute. Remove prosciutto to drain on paper towels. Add mushrooms and garlic to pan. Sauté until mushrooms are tender, about 2 to 3 minutes.

Place asparagus on platter, top with mushrooms and drizzle over dressing. Sprinkle over prosciutto.

Sesame Grilled Asparagus

Before I went away to Philly the weather around here had turned positively tropical. Those who have followed this blog for awhile know that when it gets warm outside I start to grill (actually . . . I grill year around, just a whole lot more when it is warm). One of my favourite things to grill are vegetables - roasting brings out a lovely sweetness from the natural sugars so grilling brings a cool sweetness AND smokiness - a wonderful combination.

This was at the easiest and tastiest asparagus recipe that I have made in a while - even with the crap asparagus we get in from Mexico and Peru at this time of the year. This was definitely easy to make and the sauce was so simple, yet so flavorful! I liked that it didn't require ingredients that I had to run out and buy - everything was in the pantry.

If you're bored with your regular asparagus recipes or you just want to try something exciting and new you'll want to give this a try!

Sesame Grilled Asparagus

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

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.

Fennel Gratin

Fennel is on that list of vegetables that I never knew existed until a few years ago. Once we 'discovered'  it and decided that we LOVED it we have been searching out more ways to prepare it. I found this recipe on the Simply Recipes  blog. While I may be skeptical of some recipes I find on blogs I have learned that if Elise Bauer says something is amazing then it will be!

Here fennel is paired with parmigiano - Elise notes that 'fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown.' Put that green can of Kraft cheese product away - you want to use the best parmigiano that you can get your hands on for this dish!

We whipped this up last week for dnner when we had company over. It turned out every bit as good as we had been told it would.  . . proof that sometimes there is truth on the internet!

Enjoy!

Fennel Gratin

2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
Salt
3-4 Tbsp olive oil
1/2 cup grated parmesan cheese (about 2 ounces)
1/2 cup bread crumbs (herbed or plain)
2 teaspoons fresh thyme
1/2 cup shredded mozzarella cheese (about 2 ounces)
Chopped fennel fronds, for garnish

Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.

Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°.

Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.

Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.

Cover the casserole and bake for 20 minutes. Take the cover off and bake until the cheese is well browned, about 15 more minutes. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

Romanesco Broccoli Pasta with Ricotta Cheese

A few weeks ago I spied a large Romanesco Broccoli during the last local farmer's market of the year. I've heard so much about this beautiful veggie but had never seen one for sale here before. Of course it came home with me - a food adventure, as it were. I had no idea what to do with it or if we'd like the taste but a foodie does NOT allow such opportunities to fly by. I think if I had walked on past that lovely Romanesco broccoli some secret agent would have arrived at my door and demanded the return of my Kitchen Aid tools.

If you think veggies are boring, then you've never seen the likes of Romanesco broccoli. See the way each little peak spirals around? And then notice how each little bunch then spirals around the whole head? This is called a fractal form, or a self-similar pattern. There are lots of examples in nature of fractal forms, but the Romanesco broccoli is one of the most perfect apparently sending mathematicians into a lather!

Romanesco broccoli is not really a true broccoli, it's more properly classified as a cauliflower, and a lot of people do know it as such. It's quite common in Italy but not seen as often in Canada.

While searching for a recipe to try the thought of a pasta dish was at the back of my mind. I googled 'romanecso broccoli pasta' and 100s of recipes popped up on the screen. Of course the one that caught my eye was by none other than Rachael Ray.

SIGH

Now, I know some folks love Rachael. I do not. I find her annoying. She's too perky for words. She smiles so much I am afraid for the day her face explodes on network television. Speaking of words - I loathe all of those cute words she creates for things. Loathe. Loathe. Loathe. I think I could stomach all of the rest of it weren't for that.

Did I say I LOATHE those cute words?

Lest you think I'm a hyper-critical tool with nothing positive to say . . . I have cooked a Rachael Ray recipe before and I quite liked it. Since I am known for having a wide-open mind I decided to give this one a try - it sounded delicious with a great combination of fresh ingredients.

This recipe came together quickly and we LOVED it. Yes. I LOVED a recipe by a celebrity cook who I LOATHE. The fresh ingredients played well together and the meal came together far more quickly than I had expected- in fact Paul almost didn't get the salad made in time it was that fast.

Now lest you think 'I can't find one of those Romanesco thingies' and forget about trying this recipe, there is hope . . . you can substitute cauliflower or broccoli. You don't want to miss out on this delicious pasta. You can play around with it a bit too - adding some cooked chicken breast would be a tasty addition I think.

Romanesco Broccoli Pasta with Ricotta Cheese

1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter 1 large onion, chopped
2 large cloves garlic, finely chopped
Salt and pepper
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock
1 head Romanesco broccoli (Roman cauliflower),  cut into small florets and stems thinly sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 tablespoon finely chopped fresh rosemary
1 box mezze rigatoni, other short cut pasta
1 cup fresh ricotta cheese
2 tablespoons fresh thyme, chopped
1/2 cup grated Pecorino cheese

Bring a large pot of water to a boil for pasta. Heat EVOO in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften. Add wine to the pan, stir 1 minute then add stock. Arrange Romanesco, broccoli or cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan. Cover and cook 10 minutes, stirring occasionally.

Drop pasta in boiling water after veggies have been cooking 3-4 minutes. Cook pasta to al dente. Add ladleful of starchy pasta cooking water to the veggies. Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste. Serve pasta in shallow bowls.

Photo Hunt - Yellow

This week's Photo Hunt theme is 'yellow'.

Here are two shots from Italian markets

 

Rome

 

Torino

Only 2 weeks and we'll be back for more!

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

Sigh. Tomato season is winding down and we're running out of time to enjoy the culinary joy of a fresh, ripe, field tomato that is grown close to home.

SIGH 

Being from a family of gardeners, I was raised on the juicy beefsteak, plump cherry, and perfect plum varieties from my grandfather's garden during the months of August and September. Then they vanished for another year. 

Lately I have come to appreciate heirloom varieties with their fascinating colours and vibrant flavour.  I can eat them plain with a dash of salt, in a salad or in sauce and not much tastes better to me. One of my favorites ways to enjoy tomatoes is to eat them fresh from the garden or farm stand with cheese. Caprese salad sends me to the moon, but I really wanted to expand my horizons this season. This salad is a perfect example of this.

From the folks at Fine Cooking, this salad made with tomatoes, onions, and cheese, isn't as quick as some other tomato based salads but boy, is it good!

You might be tempted to skip the flash pickled red onions. Don't. That would be a sad mistake for you to make.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

1-1/2 cups red-wine vinegar
Kosher salt
1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
1/4 cup thinly sliced chives
2 Tbs. extra-virgin olive oil
2 tsp. balsamic vinegar
Freshly ground black pepper
2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
3 oz. Gorgonzola dolce or other blue cheese, crumbled (3/4 cup)

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.

Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.

Fresh Tomato and Ricotta Tart

The tomatoes this summer have been amazing. The flavour has been so pronounced that they don't need much adornment at all. A few weeks ago I was rooting through the fridge and found some ricotta that needed to be eaten up. his sent me to google to see if I could find some sort of tomato ricotta tart. Happily this recipe from the Washington Post popped onto the browser.

Using prepared puff pastry sheets, this tart takes only 10 minutes to assemble. Wonderfully versatile, the tart can serve as an hors d'oeuvre, appetizer, lunch entree or even a side dish (we ate it for dinner with a salad  . . . although someone, who shall remain nameless, might have had three pieces). Look for really red tomatoes or colourful heirloom tomatoes: the more vibrant the color, the more attractive the tart.

The taste is fresh and delicious - a perfect showcase for the fresh tomatoes that sadly will be disappearing from the markets hereabouts shortly.

 
Fresh Tomato and Ricotta Tart

2 sheets (about 1 pound) puff pastry (each 9- to 10-inch-square)
1 cup part-skim ricotta cheese
1/2 cup plus 1 teaspoon freshly grated Parmesan cheese
1 large egg, beaten
Freshly ground pepper
Freshly grated nutmeg
2 large (about 1 pound) tomatoes, cut in half and sliced 1/4 inch thick

Preheat the oven to 400 degrees.

Line two baking sheets with parchment paper and place a puff pastry sheet on each piece of parchment. Using a small knife, form a 1-inch "frame" around the edge of the pastry by cutting a row of diagonal marks in the dough. Do not cut all the way through. Use a fork to prick the area inside the frame every 2 or 3 inches. Set aside.

In a small bowl, combine the ricotta, 1/2 cup of Parmesan and the egg. Add pepper and nutmeg to taste and mix thoroughly. Set aside.

Spread half of the ricotta mixture over the pastry, keeping it inside the frame. Cover the ricotta with the slices of one tomato, overlapping the slices slightly, like shingles on a roof. Sprinkle half of the remaining Parmesan over the tomatoes. Repeat with the remaining ricotta mixture, tomato slices and Parmesan. Bake until the pastry has puffed and browned, about 20 minutes. Let it rest 5 to 10 minutes before slicing. Serve warm.

A Market Haul

I mentioned last week that I was noticing signs of fall all over the place and this was filling me with dread. Dread because winter follows fall. Winter means an end to local fruit and vegetables.

Winter means an end to hauls like this from the farmer's market:

 
plums, red-skinned potatoes, green beans, red haven peaches (since made into jam), blackberries (also made into jam), raspberries, garlic, Italian plums, tomatillos, peppers, heirloom tomatoes, and eggs.

I pay a bit more for the produce than I would in a store but I don't care. It is worth paying a bit extra to help support local farmers.

Grilled Panzanella Salad

I ignited a wee bit of furor over on facebook last week when I mentioned that I was making a grilled panzanella salad. My Italian friends were horrified.

Panzanella is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It does NOT include anything grilled.

Italians are passionate about their food. Given the way their culinary heritage has been stolen from them by the likes of Chef-Boy-ar-dee and Olive Garden I can appreciate their horror when traditional recipes are adapted for a mass-market North American palette.

This salad, by the folks at Bon Appetit magazine, was pretty close to the original. The difference from the traditional being that the veggies and bread were grilled prior to tossing with the dressing. The result is NOT a true panzanella salad and likely should have been called a grilled bread salad but then who would have wanted to have tried it?

Not me.

This would have been a shame as this is a very tasty salad - perfect for using up stale bread and the fresh veggies that are everywhere right now! I can only make panzanella salad for about 6 weeks a year - when I have access to the freshest, juciest tomatoes. If you have some handy  suggest you gather the remaining ingredients and fire up your grill.

Now.

Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips
1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
1 medium-size red onion, cut into 1/4-inch-thick rounds
1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
Extra-virgin olive oil
1 garlic clove, peeled, cut into thirds
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra-virgin olive oil
1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
2 tablespoons drained capers

Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.

Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

Candy-Stripe Beet and Carrot Slaw

On Sunday we had friends over for a BBQ that has become an annual tradition for us . . .the Annual Meeting for work lasts an entire week so on the Sunday prior some colleagues of mine gather for a fine meal, booze, laughter, and gossip. It makes the upcoming meeting bearable!

This year we did a pseudo southern trailer trash theme. We had carolina pulled pork sandwiches. fried things. Salads. Popsicles. Of course, with em being me I wasn't able to leave well enough alone and had to take things up just a notch or two.

This salad was a good example of this. Sure, I could have had a regular cabbage slaw but when I saw the picture of the candy-stripe beet and carrot slaw in the July Bon Appetit magazine I knew I had a winner.

This was easy to make and had a delicious taste - of course my colleague who won't eat vegetables wasn't impressed - she had a huge paste salad to enjoy while  got to appreciate the crunchy vegetables, beautiful colours, and subtle flavours of this slaw.

Candy-Stripe Beet and Carrot Slaw

1/4 cup plain Greek-style yogurt
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
5 2"-diameter candy-stripe (Chioggia) beets, peeled, julienned
1 medium carrot, peeled, julienned
Kosher salt and freshly ground black pepper

Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper