Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
Saturday, April 5, 2014
Asparagus and Chicken Noodle Casserole Its the Best Jerry the Best!
The spring sun says, "Use fresh green asparagus," but the chilly breeze says "how about a creamy, comforting casserole?" I say lets have both. This video recipe shows my fairly straightforward approach to the great American casserole. This recipe can be used for almost any combination of protein and vegetable, and the results will be just as delicious.Im not usually a big "blancher" of asparagus, preferring to pan-roast or grill it, but in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color that remains vibrant even after 30 minutes of baking. The other atypical behavior here is the use of canned cream of mushroom soup. I cant ever remember using it to make soup.
Why would you, when homemade mushroom soup is so far superior? But, when making a casserole, it seems completely right, if not required.No matter what kind of casserole youre making, the best part is the crispy top. You Seinfeld fans will, of course, fondly remember the muffin tops, and pudding skins episodes. What about a restaurant that serves only the top of the casserole? Lets see, what should I call it?
Ingredients:
2 tbsp butter
1/2 onion, diced
2 cloves minced garlic
2 tbsp flour
3 cups milk
1 can cream of mushroom soup
cayenne and salt to taste
8 oz dry wide egg noodles
2 bunch asparagus
4 cooked chicken breasts
6 oz white cheddar cheese
3/4 cup bread crumbs
2 tbsp olive oil
Thursday, March 20, 2014
MOJO DE AJO! and Petite Filet Grilled Asparagus and Tomato Bruchetta
What, you may ask, is Mojo de Ajo and why does it have top billing?? Well, honestly, I had never heard of it until one life altering moment yesterday morning when I was mindlessly flipping through the channels and scanning my usual Saturday cooking shows. Initially, I was a bit disappointed to find my very favorite "Mexico...One Plate At A Time" with Rick Bayless to be a rerun. I reluctantly continued watching when I realized that I, in fact, had never watched this particular episode. But, what was this Mojo de Ajo he spoke of? I believe his exact descriptive words when describing this concoction were "pure gold" and "bling on a plate". A perfect garlicky nectar created through slow cooking garlic in olive oil, lime juice, salt and hot pepper flakes until the garlic has softened in texture and flavor and perfumes the oil with a lovely tangy muskiness.
During the course of the show the uses for this garlicky deliciousness were seemingly endless from sauteed shrimp with pasta, to a flavoring on freshly popped popcorn and in a sauce spooned over roasted fish. Everything it touched seemed to be catapulted to a new dimension of flavor. At the conclusion of the show, I immediately jumped in the car and rushed to the grocery to stock up on heads of garlic!
Slow Roasted Garlic Mojo ... by Rick Bayless
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)
Recipe from Season 7 Mexico - One Plate at a Time
--------------------------------------------------------------------------------
4 large heads garlic
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
1/2 teaspoon hot pepper flakes
--------------------------------------------------------------------------------
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and hot pepper flakes and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
------------------------------------------------------------------------------------------------------
My house was enveloped in the aromas reminiscent of a fine Italian Trattoria. After stealing a taste on a piece of bread, I knew whatever I had for dinner would simply be a conduit for this "the ultimate" condiment.
I spooned it over a steak, drizzled on grilled asparagus.....
...and schmeared it on crusty bread!
Hopefully, everyone else I come in contact with today, ingested an equally over indulgent amount of garlic or I will be spending a very lonely Sunday afternoon! It will be worth it...but lonely, nonetheless!
Tuesday, February 11, 2014
Cream of Asparagus Soup For the Love of Spring
Don’t get me wrong, I love the fresh spears, and have posted many recipes featuring them, but for pure asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make sure your onions are fully cooked before adding the asparagus, and other than not over-cooking it, there’s not a lot that can go wrong.
Testing the vegetable’s doneness by pressing them against the side of the pot should eliminate any guesswork, but if unsure, err on the side of slightly under vs. slightly over cooked. The other decision you’ll have to make is whether to strain or not. I recommend it, but totally understand if you don’t. The soup is great as is, but straining out the woodier fibers does give it a finer, more velvety texture.
Of course, the float of Parmesan and lemon cream on top is optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green goodness. I hope you fall in love with this soup soon. Enjoy!
Ingredients for about 1 1/2 quarts of soup:
2 tbsp butter
1 diced onion
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly ground black pepper to taste
pinch of nutmeg (I forgot to mention in video, but just add with other spices!)
1/2 cup of heavy cream
For the cream topping:
1/4 cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest
*whisk for minute until frothy and slightly thickened
View the complete recipe
View the complete recipe
Saturday, February 1, 2014
SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE
 |
| This website added my photograph of my above casserole to their site stating that it was created by a Sandra and it was interesting on 5-19-11...(Funny, as its a website dedicated by everything created by "SANDRAS") @ http://flickriver.com/photos /tags/sandras/interesting/... |
Prep: 15 Mins. |
Bake 1 Hr.
Posted: by Sandra
INGREDIENTS
1 lb. extra-lean moose burger (or venison, beef , or buffalo)
1 yellow onion, chopped1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley
--½ cup crushed Hawaiian Luau BBQ potato chips
METHOD
Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.
Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine. Pour into the casserole baking dish, and cover.
Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!
~~~~~~~~~~
Tip: Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.
Thursday, January 30, 2014
Asparagus Wrapped in Pastry Puff
Ingredients:
1 lbs asparagus
1/4 Pastry Puff Dough Recipe
1 tbs Johnnys Garlic spread
2 tbs shredded Parmesan
1 egg (fluffed)
Enjoy!!!
Subscribe to:
Posts (Atom)