Tuscan-Style Asparagus

Tuscan-Style Asparagus

(8 servings)

Ingredients:

1½ lb. Fresh Asparagus, trimmed

1½ cups Grape Tomatoes, halved

3 tbsp. Pine Nuts

3 tbsp. Olive Oil, divided

2 cloves Fresh Garlic, minced

1 tsp. Kosher Salt

½ tsp. Black Pepper

1 tbsp. Fresh Lemon Juice

1/3 cup Parmesan Cheese, grated

1 tsp. Fresh Lemon Zest

Directions:

Place the asparagus, tomatoes and pine nuts on a foil lined rimmed baking sheet.  In a small bowl, combine 2 tbsp. of the oil, garlic, salt and pepper.  Drizzle over asparagus mixture and toss to coat.  Place in a pre-heated 400-degree oven for 15-20 minutes or asparagus is just tender.  Remove and drizzle with remaining oil and lemon juice.  Sprinkle the cheese and zest over asparagus mixture and toss to combine before serving.

Note:               To trim asparagus, just grab one and using two hands see where it naturally snaps near the bottom third of spear.  Repeat with each or line them up and cut where the first one snapped.

Ideas for Future Efforts

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Fresh Asparagus Season

One of the first vegetables of the spring season is “Asparagus” and I hated it as a kid.  Now days, I can’t wait to get some from the Farmer’s Market.

I love it roasted in the oven or grilled outdoors on one of my grills.  I do it pretty simply too.  I just toss it in olive oil with salt and pepper.

But I’ve been looking for other ways to preparing asparagus and I’ve found two that really take it up a notch.  So this week I’m sharing those recipes with you.

Wednesday’s “Tuscan-Style Asparagus” takes my simple roasted one and adds grape tomatoes and pine nuts along with a few other ingredients to make a dish you’ll want over and over.

“Phyllo Tart with Asparagus and Herbed Ricotta” is Thursday’s offering.  This would be great for a brunch or a slightly upgraded dinner.  It will make an impression on guests.

Some of the big things to remember about “Fresh Asparagus” include picking fresh asparagus.  You want to pick small to medium thick asparagus, it tends to be more tender.  You don’t want rubbery asparagus either.  Check the bend of it.  Also check the tops.  They should be firm.

If you are not using your asparagus right away, stand it up in a large glass or vase with an inch or two of water in it.  Refrigerate until needed and change water every day.

The best way to trim asparagus is to just hold it in both hands and see where near the bottom third it wants to snap.  I do this to each piece because it varies on each spear.  But some like to do just one and then line up the remaining and cut with a knife the same spot.  Do whichever works best for you.

Enjoy the season and get your fill.  The season is not that long.  “Happy Cooking” to all until next week and please share the link with others.  Always looking for feedback too.

Tiramisu (GF)

Tiramisu (GF)

(9-12 servings)

Ingredients:

1 cup Heavy Cream, chilled

1 pkg. (8-ounce) Cream Cheese, room temperature

1 tub (8-ounce) Mascarpone, room temperature

¾ cup Powdered Sugar

½ cup Very Strong Brewed Coffee

2 tsp. Vanilla Extract

18 (GF) Pecan Shortbread Cookies

2 tbsp. Unsweetened Cocoa

¼ cup Chocolate for Garnish, grated

Directions:

In a medium bowl, beat the heavy cream with an electric mixer about 4 minutes or until it holds shape and soft peaks form.  In a large bowl using the same beaters, beat the cream cheese, mascarpone and powdered sugar together until well combined.  With a spatula, fold 1/3 of the whipped cream into the cheese mixture.  Then carefully fold in the remaining whipped cream.  In a shallow bowl, combine coffee and vanilla.  Quickly and lightly dip the underside of the cookie in the mixture.  Do not saturate or cookies will fall apart.  Arrange cookies as you dip them into an 8-inch square baking dish that has been sprayed.  Use 9 cookies for bottom.  Then spoon half the cheese mixture over the cookies, smoothing with a wet spatula.  Repeat the process with the remaining cookies and cheese mixture.  Place cocoa in a fine-mesh sieve and gently dust over the cheese mixture.  Cover with plastic wrap and refrigerate at least 4 hours or better yet overnight.  Cut 3x3 or 3x4 and garnish each piece as you serve it with the grated chocolate.

Note:               The cookies used in this recipe are from “Pamela’s Products” at www.pamelasproducts.com

Ideas for Future Efforts

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Cheesecake (GF)

 Cheesecake (GF)

(8 servings)

Ingredients:

Crust:

2 cups GF Graham Crackers

2 tbsp. Sugar

4 tbsp. Unsalted Butter, melted

Filling:

3 pkg. (8-ounce) Cream Cheese, room temperature

1½ cups Sour Cream, room temperature

¾ cup Sugar

5 large Fresh Eggs, room temperature

1 tsp. Vanilla Extract

Directions:

Grease a 9-inch springform pan and set aside.  In a food processor, combine graham crackers, sugar and pulse until thoroughly combined and finely ground.  Add butter and pulse a few times.  Remove blade and carefully stir mixture making sure butter is incorporated.  Turn mixture into prepared pan and press, using bottom of a glass, until smoothly and evenly pressed across the bottom and slightly up the sides of pan.  Crust should be solid.  Refrigerate crust for 15 minutes or up to 2 days.  When ready, place pan on a baking sheet and put in a pre-heated 350-degree oven for 12-15 minutes.  Cool slightly before adding filling.  To make filling, place cream cheese, sour cream and sugar in a large bowl.  Beat with stand or hand mixer until combined and smooth.  Crack eggs into a small bowl and add one at a time to cheese mixture.  Fully incorporate each egg before for adding the next.  Finally, add vanilla and beat for one minute, making sure mixture is smooth.  Pour filling into crust prepared pan still on a baking sheet taking care not to disturb crust.  Gently shake pan to settle filling and place in a pre-heated 300-degree oven for 45-50 minutes or until edges are set and middle is slightly jiggly.  Turn oven off and slightly open oven door for a few seconds.  Close door and let cake sit in oven for 45 minutes more.  Remove from oven and set on a rack to cool completely before chilling.  If top begins to show signs of cracking, carefully run an offset spatula around the edge to loosen the cake.  Refrigerate at least 4-5 hours or better yet overnight.  To serve, loosen cake edges with an offset spatula and remove the collar.  Do the same to loosen bottom of pan from the crust.  Slide cake onto a serving platter.  Top with a fruit topping if desired and slice into 8 portions.

Note:               You can vary the crust flavor by using GF chocolate cookies instead of graham crackers.  If you do this, add 1 tbsp. dark unsweetened cocoa to them.

Ideas for Future Efforts

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Gluten-Free Desserts

This week I have a couple of classic desserts made Gluten-Free.  I’m not going to write a lot this week about GF desserts.  But I know at this time of the year, there are many special events that come up and people wish to have some fancier desserts available for guests with gluten-free issues.

So I picked two for this week that I think will meet the need.

Wednesday’s “Cheesecake (GF)” is just a classic baked cheesecake.  This time of the year, you can top it with a variety of fresh berries.  Or you could just use canned pie filling or frozen fruit of choice.

You could even leave it plain and just top it with whipped cream.

An Italian classic, “Tiramisu (GF)” is Thursday’s recipe.  It calls for using pecan shortbread cookies, but you could use another type of gluten-free cookie instead.  If you have a favorite, why not use it.

The hardest part of making GF desserts is usually the crust.  In 4 weeks, I will have a couple of recipes for different gluten-free crusts for you to test.

In the meantime, “Happy Cooking” and see you next week.  Don’t forget to share the link here for family, friends and co-workers.

Cherry Berry-Berry Pie

Cherry Berry-Berry Pie

(6-8 servings)

Ingredients:

1 9-inch Unbacked Pie Crust

1½ cups Sugar, divided

¼ cup Cornstarch

4½ cups Unsweetened Pitted Tart Red Cherries

¾ cup Fresh Raspberries

¾ cup Fresh Blueberries

½ tsp. Lemon Zest

1 tsp. Lemon Fresh Juice

½ tsp. Almond Extract

½ cup All-Purpose Flour

¼ cup Brown Sugar, packed

1/8 tsp. Salt

¼ cup Unsalted Butter, cold and cut into small pieces

Directions:

Line a 9-inch pie pan with the crust.  Just trim any overhang to 1-inch, fold under and flute edges.  Place this in the freezer while you make the filling.  In a large saucepan, stir together 1 cup of sugar and the cornstarch.  Add the cherries and toss to coat.  Then cook over medium-heat until bubbly.  Now add the raspberries and blueberries and continue cooking until thickened and bubbly.  Cook a minute more and remove from heat.  Stir in lemon zest, lemon juice and almond extract.  Set aside.  Prepare topping by using a medium bowl and stirring together flour, brown sugar, remaining ½ cup of sugar and salt.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.  Set aside.  Transfer cherry mixture to pastry lined pie pan.  Sprinkle the topping mixture over it.  Cover the pie crust edges with foil to prevent overbrowning.  Place the pie in a pre-heated 400-degree oven for 25 minutes and then remove foil.  Continue in oven for another 20-25 minutes or until filling is bubbly and crumb topping is golden brown.  Cool on a wire rack for 2-hours before serving.

Note:               You can use frozen raspberries and blueberries for this pie.  Just thaw and drain before adding to cherry mixture.  The cherries can be fresh, canned or frozen too.  Again, just thaw an d drain before use.

Ideas for Future Efforts

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Rhubarb Meringue Pie

Rhubarb Meringue Pie

(6-8 servings)

Ingredients:

Crust:

¾ cup All-Purpose Flour

¼ tsp. Salt

¼ tsp. Sugar

¼ cup Shortening

1 tbsp. Beaten Egg

¼ tsp. White Vinegar

3-4½ tsp. Cold Water

Filling:

3 cups Fresh Rhubarb, chopped

1 cup Sugar

2 tbsp. All-Purpose Flour

pinch Salt

3 Egg Yolks

1 cup Heavy Whipping Cream

Meringue:

4 tsp. plus 1/3 cup Sugar, divided

2 tsp. Cornstarch

1/3 cup Water

3 Egg Whites

1/8 tsp. Cream of Tartar

Directions:

In a medium bowl, combine flour, salt and sugar.  Cut in shortening until crumbly.  Combine egg and vinegar together and sprinkle over crumb mixture.  Gradually add water, tossing with a fork until a ball forms.  Cover and chill for 1 hour.  On a lightly floured surface, roll out pastry to fit a 9-inch pie pan.  Trim to a ½ inch beyond edge and flute edges.  Place rhubarb evenly in the crust.  Whisk together the sugar, flour, salt, egg yolks and cream.  Pour this mixture over the rhubarb.  Bake in a pre-heated 350-degree oven for 50-60 minutes or until a knife comes out clean.  In a small saucepan, combine 4 tsp. sugar and cornstarch.  Gradually stir in water and bring to a boil stirring constantly.  Cook for 1-2 minutes or until thickened and then cool to room temperature.  In a small mixing bowl, beat egg whites and cream of tartar until frothy.  Add cornstarch mixture and beat on high until soft peaks form.  Spread evenly over hot filling sealing edges to crust.  Return to oven for 15 minutes or until meringue is golden brown.  Cool on a wire rack for 1-hour and serve.  Store in the refrigerator if not serving immediately or you have leftovers.

Note:               You can use frozen rhubarb in place of fresh.  Measure out  while frozen and then thaw, drain in a colander, not pressing liquid out.

Ideas for Future Efforts

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