Lemon Caper Asparagus

Fish and Vegetarian...more

Cold Leek and Asparagus Soup

Cold Leek and Asparagus Soup Rising temperatures send me in search of dishes that are easy to make and easy on my thermostat, too.  Short of going on an ice cream diet, what are some hot-weather options?  There are all sorts of cool and cold dishes that are just as tempting as the hot versions, maybe even more so.  As we move into the full heat of summer I will surely add a number of them to this blog.  But for now, let’s start with a cold soup.Middle and Eastern Europe are famous for their cold fruit soups (particularly cherries and plums and other red fruits), but today I am headed for something more vegetal, more like a liquid green vegetable.  A cold vegetable purée soup is not so different from the hot version.  Mostly it is stripped of butter beyond just a touch for flavor.  No egg yolks.  No potatoes unless you are making a potato soup.  No béchamel (but then that is the base for a cream soup, not a purée soup anyway).Leek is a great complement for green vegetables in soups hot and cold.  Orange vegetables—carrots, squashes, and such—are enlivened by nutmeg, cinnamon, cumin, and other assertive spices.  But greens usually need nothing more than a touch of something herbal, which might just be a sprinkling of chopped chive at the last moment.One way to lighten a cold purée soup is to use low-fat buttermilk in place of all or part of the heavy cream in the full-fat version.  I really like buttermilk, but today I am in the mood for something richer.  So I will stick with a more traditional cream finish.  Vegans will want to use nut and seed milks and butters (including silken tofu) to enrich their purée soups.  It’s all good.Now that Greek-style yogurt is a staple in every supermarket, we have the perfect go-to garnish for cold soups.  Just be sure to use whole-milk or 2% butterfat at the least.  Fat-free Greek-style yogurt is almost as icky as fat-free regular yogurt.  Don’t forget, we need some fat in our diets!  And here is the perfect place to get it.  Low-fat yogurt and cottage cheese save us very little in the way of calories while depriving us of lots of flavor....more

Asparagus and Smoked Salmon Frittata

Can't go wrong with the ever-versatile frittata. A frittata is the perfect vehicle for just about any vegetable or other ingredient lurking in your fridge (leftover pasta frittata?). A frittata is good at any temperature -- hot, warm, or room temperature. It works for breakfast, lunch, Sunday brunch (perhaps with a glass of your favorite rose), dinner, or snack any time of day. When it comes to a frittata, the possible combinations of flavors and ingredients are endless. Really, what's not to like?...more

Gruyere and Asparagus Tart

 ...more

Chicken Asparagus Alfredo

Moist chicken and tender asparagus simmer in an ultra creamy, lightened up alfredo sauce. ...more

Fresh Asparagus Soup

Sunday, May 10, 2015...more

Asparagus Pesto

White Asparagus (or green) - A recipe Collection to get the best of the seriously short season.

 A Celebration of White Asparagus:  My Recipe CollectionOr, what I've learnt about the white stuff since living in The Netherlands.  Or, I really have tried my best to integrate, even in the kitchen.  Or, If you can't beat them join them....more

Roasted Asparagus and Sun Dried Tomato Frittata

Easter dinner is more like Easter brunch at my house. I’ve probably mentioned it before, but I’ve got a small family. It’s just my immediate family, so making a big dinner for Easter each year can be somewhat daunting....more
Menu