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Asparagus Romesco Blanco

Asparagus Romesco Blanco has burnish broiled asparagus served with light, almond romesco sauce.

The Sauce: Romesco Blanco – Made with the traditional almonds and day old bread, it’s a textured sauce with salsa verde, mint and piquant vinegar.

‘Great Sauces Transform Good Food into Gourmet’ 

Boiling to broiling

Change is good, right? So up until a few years ago I boiled asparagus into mushy, wimpy vegetables. This takes a lot of courage to admit. Thankfully I switched my cooking method of choice to pan sear or wok cook. Love those little seared edges and tending close enough to stop cooking at crisp tender. And I’ve been pretty happy about it, until now. Have you tried broiling asparagus? All you do is toss in a bit of olive oil and season with salt and pepper. Broil for say, 7-10 minutes until a bit burnished. It’s nice because there’s no tending, stirring or throwing and it creates caramelization outside and crisp-tender inside.

About Romesco, it’s a Spanish sauce from the Catalonia region made with the traditional almonds and bread. It usually has a red textured consistency with red peppers and tomatoes. This version includes the traditionals but nothing red hence the name, blanco. It’s bright, textured and has richness without any of the heaviness of Hollandaise sauce. The salsa verde and mint complements the quick broiled asparagus. Serve as a side or over a generous scoop of brown rice.

You may also enjoy Dukkah Carrots, Asian Asparagus with Chicken, Roasted Carnival Squash, Roasted Maple Carrots and Company Corn with Bacon.

2 of 3 part series ”Spring Vegetable Pickin’s”. Part 1 Roasted Radishes and Part 3 Mushroom Tart. More about vegetables.

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Recipe: Asparagus Romesco Blanco

Active Time: 8 Minutes | Total Time: 15 Minutes | Yield: 4 Servings

Ingredients
Romesco Sauce1 Tbsp sliced or slivered almonds
24 fat asparagus spears, woody ends removed
1 Tbsp plus 1 tsp olive oil, divided
2 Tbsp salsa verde
1/2 small slice bread, torn in pieces
2 large mint leaves
1 tsp cider vinegar
2 tsp water

Special Equipment – small skillet, small baking sheet, blender or food processor

Instructions
1 Preheat broiler on high.

2 Place almonds in a small skillet on medium high heat and cook until the edges turn golden shaking frequently. Don’t walk away as this just takes a few minutes and can burn quickly. Pour on a plate to cool.

Asparagus3 Line the asparagus stems on a small baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat then season with salt. Broil until almost tender and slightly burnished, about 6-10 minutes.

Asparagus Romesco4 Meanwhile make the Romesco Blanco by placing the remaining 1 teaspoon olive oil, salsa verde, bread, mint leaves, cider vinegar and water in a blender or small food processor. Process until almost smooth. Add a little extra water as needed if too thick. Season with salt to taste. Serve asparagus with sauce on the side.

Information
Notes
This cooking method works best with large stemmed asparagus. If it’s too thin it can burn easily.

Don’t let the almonds cook in the skillet because the residual heat will cause them to over brown.

Use day old bread.

Salsa Verde is made with tomatillos.

Applications
For a vegetarian meal, serve Asparagus Romesco Blanco on a generous serving of brown rice.

You can also try traditional red Romesco Sauce on Asparagus.

Dish Designer

  • Exchange salsa verde for tomato based salsa.

InspirationEat Your Vegetables by Joe Yonan

SaucyCuisine.com
Cook with Sauces
Asparagus Romesco Blanco
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 17, 2014

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Spring Vegetable Pickin’s Series

‘Great Sauces Transform Good Food into Gourmet’ 

First Spring radishes and more

First fruits of Spring remind me of my first garden, the one I planted on my own in northern New York. It wasn’t far from the banks of Lake Champlain so we waited until late May to risk any seeds. Small but full of love, I made certain to plant radishes. I love the red, crunchiness of those round bulbs. But really, I wanted to start harvesting something as soon as possible from my little 8”x10” garden.

Maybe you’ve planted, watered, weeded and watched. Yes, looked with squinty eyes for the first little greens

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to poke their way into the world through rich dark soil. I knew it would take many days but I checked everyday anyway. I pointed out the radish patch to my only child at the time but she was just barely toddling around and was just happy to dig her tender fingers into the loose soil.

Then they popped out and soon we were picking more radishes than we could eat. This small success

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was a harbinger of more cialis adverse side effects vegetables to come. In honor of the first, the speed demon red radishes, I’m leading off my ‘Spring Vegetable Pickin’s’ Series with http://sildenafilcitrate-100mg-rx.com/ Roasted Radishes, then Romesco Asparagus and finish with Mushroom Tart.

 

Roasted RadishesFriday, May 16, 2014 – Usually eaten in salads and crudite, generic cialis 20mg best buy mexico it’s also a brilliant garnish. Ramp down the spiciness in the oven with Roasted Radishes that turn from royal red to a light purply mauve color and taste similar to turnips.

 

 

 
 

Asparagus RomescoSaturday, May 17, 2014 – Love Asparagus Romesco Blanco! These canadian cialis broiled asparagus poles become burnished and sweet and are served with Romesco Sauce.

 

 

 

Mushroom TartSunday, May 18, 2014 – Besides spring mushrooms, this tart greens-up with more Spring vegetables in the game, scallions and spinach. Enjoy a slice of a vegetarian dish, Mushroom Tart, loaded with wares from the spring farmers market in your neighborhood.

 

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SaucyCuisine.com
Cook with Sauces
Spring Vegetable Pickin’s
Recipe Tester for the Washington Post
Written by
Photographs and Styling by Helen Horton
Updated: May 6, 2014

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Fence Post Produce

Crunchy, colorful vegetable sticks cut in long, lanky strips.

‘Great Sauces Transform Good Food into Gourmet’ 

Flatlands of Kansas

Fence posts line long stretches of American highways that connect the Pacific and Atlantic oceans. During the past decade I’ve driven across the continent a half dozen times or so. Any more it doesn’t seem quite so far even though it takes days to drive it. Midway through while sailing along the flatlands of Kansas I notice the never ending fence posts lining the highway. A few are fresh hewn lumber but most are weather worn and rickety corralling animals, delineating corn fields and separating wheat acres.

Snacking on vegetable sticks

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while cruising towards my destination, I’m thinking about the food raised in the bread belt and the dedicated people who live and farm there. I’m dedicating this entry to the farming communities that for generations, have been producing food for the nation. They wear straw hats, overalls, checkered shirts and boots caked with black mud. Give your kids a hat to wear while they eat these fence post sticks.

2 of 3 part series VegeMagic Series. Part 1 Vegetable Warfare and Part 3 Flower Garden Veggies. More on vegetables.

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Recipe: Fence Post Produce

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
Bell Pepper Prep

  • 1 large carrot
  • 1 English cucumber
  • 1 jicama
  • 1 bell pepper
  • 5 stalks asparagus
  • few Brussels sprouts

Instructions
Cucumbers1 Slice the vegetables in long thin strips and arrange on a plate or vertically in glasses or containers.

 
2 Strew a few Brussels sprouts about.

Three Color PeppersInformation
Notes
Choose several colors of bell peppers. Leave the green skin on English cucumbers. Peel American cucumbers.

Applications
Gussy up an appetizer buffet with vertical sticks and some vegetable dip.

Send these fence post sticks to school or work in a brown bag lunch.

Serve with deli sandwiches, burgers or hot dogs.

Dish Designer

  • Exchange cucumbers for celery.
  • Exchange jicama for daikon.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 22, 2013

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Asian Pencil Asparagus with Chicken

Stir fried asparagus with chicken and carrot served on Asian rice

Chinese cooking classes

I love fine restaurant quality stir fry.  With the skills and experience I gained while living in Asian for several years and my Chinese cooking classes, I’m sharing some basic techniques that will make you an expert at this delicious and healthy cooking.  Let’s not get this confused with the Chinese food you get at buffets aplenty.  They are often loaded with grease and sit in soggy sauces. I had the opportunity to cook a 10-course Chinese banquet for some international executives.  They had traveled the world and eaten at some of the finest Chinese restaurants.  Their comment was, “Who cooked this dinner?  It is the best Chinese food I have ever eaten.”  Here is some information about how to cook the rice.  Simple techniques make the difference between mediocre and fabulous Chinese cuisine.

 
Recipe: Asian Pencil Asparagus with Chicken

Prep Time: 12 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Level: Easy

Ingredients

  • 3 cups Calrose riceChicken-Marinate-Asian Pencil Asparagus
  • water
  • salt
  • 1 lb boneless chicken breast, thinly sliced
  • 1 Tbsp cornstarch
  • 1 garlic clove, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp vegetable oil, divided
  • 3/4-inch piece of fresh ginger root
  • 1 bunch of pencil thin asparagus, cut in 2-inch pieces
  • 1 large carrot, peeled and thinly sliced on the diagonal
  • 3/4 cup chicken broth
  • salt and pepper

Special Equipment – Wok, Rice Cooker

Instructions
1 Cook the rice in a rice cooker or medium sauce pan.

2 In a medium bowl combine the chicken, cornstarch, garlic and soy sauce and combine.

3 Prepare the asparagus, carrots and ginger before stir frying.

4 Once the rice is cooked, begin stir frying while it steams for 10 minutes. Heat the wok or a large frying pan on high heat with 1 Tbsp of oil swirling it around the pan to thinly coat.  When the oil is shimmering, slide the meat into the wok and stir fry the meat until the pink is gone, then scoop it back into the bowl.

5 Scrap the bottom of the pan to remove the bits remaining and throw away.  These bits will burn when you stir fry the vegetables.

6 Add the last tablespoon of oil and once hot, add the ginger and stir fry 30-45 seconds.  Add the carrots and stir fry for 1-2 minutes.  Then add the asparagus and continue to stir fry until the vegetables are crisp tender, about 2 minutes depending on thickness.

7 Add back the chicken and the chicken broth.  Stir and cook just long enough to heat the broth and cook any residual raw meat juices.  Check for salt and pepper then slide onto a waiting platter.  Serve immediately with rice.

Information
Chicken Broth—Use homemade, canned or boxed. If not, use reconstituted chicken paste or bouillon.

Rice-Cooker-Asian-Pencil-AsparagusCooking Rice—Place the rice in the rice cooker pot. At the sink, fill it up with cold water amply covering the kernels. Rice is coated with talc which keeps the kernels dry and separated in the packaging. With a loose-fisted hand, swish the rice around to loosen the talc. The water becomes milky. Drain out the milky water and repeat this process until the water is just about clear. It takes several rinses, sometimes rinsing even 6 or 7 times, but it’s worth it. Fill the pot with enough water to cover rice with 1 inch of headspace. I use my finger tip to measure it. Add 1/2 teaspoon of salt and set your rice on to cook. Once it is done let set to steam for at least 10 minutes before serving to rebalance the moisture.

Rice Cooker—No rice cooker? Use a medium sauce pan and use the same technique to wash the rice. Add water, and salt and heat to a boiling. Then simmer for 17-20 minutes. Don’t remove the lid. When it is done, take off the heat and let set for 10 minutes.
Pencil-Asparagus-Carrots-Ginger

Dish Designer

  • Exchange pencil thin asparagus for a larger size. Peeling recommended to ensure the stems are tender.  Cut the sticks into 1-1 ½ inch lengths depending on width so they stir fry evenly with the carrots.
  • Exchange asparagus for fresh green beans.
  • Exchange carrots for orange bell peppers.
  • Exchange chicken for pork.

Inspiration—Ying Ling Lui

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 27, 2012

Continue Reading · 2

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