Asparagus Tartine

asparagus tartine-3A tartine is simply an open-faced sandwich and here is the perfect one for a glorious spring day.  Look for big, meaty spears with tightly closed tips that signify freshness.  Did you know that the diameter of asparagus spears relates to the maturity of the plant?  I takes 2 or 3 years before asparagus plants are well established enough, with spears big enough, to harvest.  And so I do imagine that the day the asparagus begins to nudge its way out of the soil must be one of a gardener’s favorite days!   Recipe adapted from Cicchetti, and other small Italian Plates to Share, by Lindy Wildsmith and Valentina Sforza.

 

 

 

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1 pound asparagus

4 eggs

1 tablespoon olive oil

2 tablespoons mayonaise

salt and pepper

1 fresh baguette, or other good, fresh crusty bread, cut into 1/4 inch pieces

olive oil

2 tablespoons minced fresh chives

Fill a large pot halfway with water and bring to a simmer.  Carefully lower the eggs into the water and simmer for 12 minutes.  While eggs are cooking, prepare a bowl of ice water.  Remove eggs from hot water and immediately place them into the ice bath  to cool.  Meanwhile, trim the asparagus, bring the water in the pot to a boil, add the asparagus and cook until just tender, about 5 minutes, depending on the size of the spears.  Remove the eggs from the ice bath and add more ice so that you can chill the asparagus just as soon as it is ready.

Peel the eggs then chop finely.  When the asparagus is cooled, remove from the ice bath and cut the tips and set them aside to use as the garnish.  Chop the rest of the spears and add to the chopped eggs.  Add the olive oil and mayonnaise and gently stir to combine.  Season well with salt and pepper to taste.

Brush the bread slices with olive oil, toast lightly and let cool.  Spread each tartine with some of the egg salad, top with the reserved asparagus tips then sprinkle with chives.  (The number of servings that this recipe will produce varies greatly based upon the size of the bread you use. You can make around 30 small appetizer servings with a skinny baguette or 6 lunch-sized portions with a larger Italian bread such as the one I used in the photo. Just be sure to save enough asparagus tips to finish your dish.)

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Zesty Artichoke and Palm Salad with Cannellini

Artichoke and Palm SaladTwo hearts are better than one in this delicious marinated salad.  Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian Style Vinaigrette.  It’s a super make-ahead and/or take-along salad since it keeps well in the frig for a couple of days and is especially good with grilled chicken, beef or seafood.  Toss in some fresh spinach or arugula just before serving if you want to turn this into a vegetarian main course.

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1/4 cup white balsamic vinegar

1 tablespoon whole grain Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

1 can artichoke hearts in water, drained and quartered

1 jar hearts of palm, drained and sliced

1 can cannellini beans, drained and rinsed

1/2 medium red onion, sliced thinly

In a small bowl, whisk together first six ingredients to make the vinaigrette.  Set aside.  In a medium bowl, gently toss together the artichoke hearts, hearts of palm, cannellini beans and red onion.  Re whisk the vinaigrette and pour over the salad.  Toss to combine and season with salt and pepper if needed.  Cover and let marinate in the refrigerator for at least one hour.  Let the salad sit at room temperature for 15-20 minutes before serving for best flavor. Serves 6-8 as a side dish and 4 as a vegetarian main course.

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Mozzarella con Prosciutto

proscuitto-mozzarellaAnd the award for Best Appetizer in the “Don’t Have Time to Cook”  category goes to …. Mozzarella con Prosciutto!

Mozzarella con Prosciutto

Directions

1. Buy the bite-sized mozzarella balls already marinated in olive oil and herbs and wrap each one with 1/4 of a slice (cut lengthwise) of paper thin prosciutto. Secure with a toothpick. If you make them ahead of time, let sit at room temperate for 10 minutes for the best taste and texture. And if you are serving a crowd, Costco has a big tub of marinated mozzarella and perfectly sliced prosciutto at a very decent price.

Hard Cooked Eggs with Basil and Fluffy Ham

devilled ham and eggs 1Wonderful opportunities arise when you have a bit of leftover ham in the frig.  I’m not talking about deli meats…not cold cuts… but a real hunk of boneless or semi boneless smoked ham.  They come fully cooked, but in my family we still roast the heck out of it anyway so that we can shave it into thin, melt in your mouth slices.

The first serving of a ham around here is hot from the oven, carved at the table with a  cheese grits casserole  and a big green salad.  After that, it goes into eggs at breakfast, sandwiches for lunch and flavors soups and salads throughout the week.  The possibilities are endless, of course, as demonstrated by my latest discovery, Ham Fluff.

Looking for a way to perk up some deviled eggs I was making, I spied the last bits of a ham that I had cooked last Friday.  Using a microplane grater, the one that is designed for parmesan cheese, I grated the ham into a big pile of the softest, fluffiest stuff you can imagine.  Then I leveled off the filling from the deviled eggs to make room and topped each egg with a generous amount.  So what you get is the salty good taste of ham, which we all know goes well with eggs, without taking away from the creamy, light texture of a good deviled egg.  If you are looking for a resource for ham, I highly recommend the  The Good Ham Company in Memphis, TN.

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1 dozen medium or large eggs*

2-3 tablespoons heavy cream

6 large leaves of fresh basil, slivered thinly

salt and pepper

2 inch piece of leftover baked smoked ham, cold

Fill a large sauce pot half way with water and bring to a simmer over medium heat.  Carefully lower the eggs into the hot water and simmer, being careful not to let the water boil, for 15 minutes.  While eggs are cooking, prepare a large bowl with ice and water.  At the 15 minute mark, remove there eggs from the hot water and immediately put them in the bowl with the ice water.  Let sit 15 minutes, then peel.  Cut the eggs in half crosswise or lengthwise  and pop the yolks out into a small bowl.  Using a fork, mash the yolks then stir in enough of the cream to create a smooth, luscious filling.  Stir in fresh basil and season to taste with salt.  Fill each egg white half with the egg yolk mixture, leveling off the top. (recipe can be made to this point, covered and refrigerated until ready to serve.)  When ready to serve,  grate the cold ham with a small microplane grater (the one designed for grating parmesan cheese) creating a big pile of fluff.  Top each egg generously and sprinkle with freshly ground black pepper.

*If you want to guarantee easy-to-peel eggs, use a push pin to poke a tiny hole, just barely through the shell, in the larger end of each egg.  If done correctly, only air bubbles will escape from the holes while the eggs are simmering.  If you go too deep, you’ll get some egg white oozing out into the water, but your eggs will still turn out fine.  The ice bath helps with the peeling too, as well as keeping the yolks from developing the greenish ring around the edges.

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Chicken in a Pot

Pot Roasted Chicken with 27 Cloves of Garlic

Chicken in a Pot….a simple name for a simple dish.  But when it is the answer to “What’s for dinner?”,  Chicken in a Pot will bring smiles all around.  As with most simple recipes, the quality of ingredients is paramount.  This tasty bird is a Poulet Rouge Fermier from Joyce Farms and can be ordered here.  I bought this particular one at our local Whole Foods.

A quick unsolicited shout-out to Le Creuset  and their lifetime warranty department who  replaced my 17 year old tried and true dutch oven after it developed a crack.  They even called to let me to choose any color.  Merci!

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1 free-range chicken

salt and pepper

1 tablespoon butter

1 tablespoon olive oil

1 head of garlic, cloves separated but unpeeled

2 sprigs fresh rosemary leaves, chopped

1 teaspoon fresh thyme leaves

1 cup dry white wine

1 cup chicken stock

Preheat the oven to 350 degrees.   Rinse the chicken, dry with paper towels, then season generously with salt and pepper.  Melt the butter and the oil in a dutch oven over medium high heat and brown the chicken on all sides.  Remove the chicken, add the garlic, rosemary and thyme and cook together for one minute.  Return the chicken to the pot, add the wine and the chicken broth and bring to a simmer.  Baste the chicken with the liquid a few times then cover and bake in the preheated oven until done.  Timing will depend upon the size of your bird…3 1/2 pound chicken takes approximately 1 hour, 15 minutes (165 degrees for the breasts and 170 for the leg/thighs)

Carve and serve with pan juices and the flesh of the sweet, mellow garlic cloves.

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