Entries tagged as asparagusFriday, April 29. 2011Black Bean Asparagus
We've had a truly astonishing asparagus season in California this year. Our grocer has been selling coffee-straw thin Delta asparagus for $0.99/lbs for two weeks and I've had to be creative to keep coming up with recipes for it. Here I'm combining it with Chinese fermented black beans. These are not Cuban black beans. Instead, they are a type of soybean, salted heavily and fermented for months. The kind you want are sold in blocks, dried; they'll keep more-or-less indefinitely in the back of your fridge (the ones I used were over a year old). Continue reading "Black Bean Asparagus" Saturday, March 27. 2010Spring Tart
I made the above tart because last week two things showed up at our local grocer's: $1.49 delta asparagus, and green garlic. And it was a warm spring day for which I wanted cooler food. This tart recipe is nice because it's designed to be made on a weeknight when you don't have much time. To "tart it up", make your own short-crust tart dough instead of using frozen. More for recipe ... Continue reading "Spring Tart" Monday, December 29. 2008Espárrago de la Navidad
This is a recipe I synthesized based on other Spanish recipes to be a side dish for Christmas Eve dinner. It's great for that purpose in two ways: it's dramatically red and green, and it can be 100% prepared ahead and simply baked in the oven for 25 minutes while you do other stuff on the stove. Continue reading "Espárrago de la Navidad" Sunday, December 28. 2008Christmas Eve Dinner 2008
Christmas Eve was very different from Thanksgiving as far as cooking was concerned this year. Thanksgiving dinner I had planned out 2 weeks in advance. Christmas, I was still thinking about things on Monday. So it didn't throw me much when dinner had to be revised and revised. Also, we had a surprisingly "white Christmas" for Oregon; it snowed nonstop for several days, which is a rarity for Medford. So what did all of this snow make me think of? Why, sunny Brazil and Spain, of course! First, I was pleasantly surprised to find Brazillian ingredients at Food4Less in Medford, OR. So I was going to do a Brazillian feast. However, then we invited over two new guests, who apparently were not used to "exotic" foods and both Pat and I thought Bahian cuisine might be going a little far. So we revised it to Spanish food: salt-crusted steelhead trout, asparagus, and tortilla. Except ... I'd forgotten about the Oregon-CA-Washington fishing ban this year. So no wild whole steelhead. So, instead ...Continue reading "Christmas Eve Dinner 2008"
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