Well, speaking of Penzey's, sooz, I'll share a DUH! moment with you. A couple of years ago, I'd just begun to hear about the company and what great products they had. Then, out of the blue, a friend sent me a Penzey's gift box of the hot stuff she knew I loved -- Northwoods Fire and 3 other very spicy blends. Well, one taste and I had to have more. Immediately! So I went to their website. There was this little pop-up box to help you find the store nearest you. Thinking the freight might be cheaper if ordered from Atlanta rather than Dallas, I entered my zip code. The answer I got was that the nearest Penzey's store was...1.2 miles away. LOL! It had opened 3 weeks before. Omigosh, have I had fun since then! I think my very favorite discovery is the shrimp/crab boil. It is sooo fine!! Puts Zatarain's and all those others (including my favorite from "Joy") in the shade. sm

Posted by becky_ca (My Page) on Mon, Feb 9, 09 at 12:29 Awww Woodie, you make me blush! Glad you enjoyed it - I thought Ina's recipe looked good too, but more labor intensive. Here's a recipe I tried recently for marinated mushrooms that we really liked too. I think it needs way more garlic then it calls for, though - next time I'll double up on the garlic, and maybe add some raw at the end of the cooking time, too. The overall flavor was good so it's worth some tweaking. Becky * Exported from MasterCook * Marinated Mushrooms II Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red wine vinegar 1/3 cup olive oil 1 small onion -- thinly sliced 1 teaspoon salt 2 tablespoons dried parsley 1 teaspoon ground dry mustard 1 tablespoon brown sugar 2 cloves garlic -- peeled and crushed 1 pound small fresh button mushrooms 1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving. - - - - - - - - - - - - - - - - - - - -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Feb 10, 09 at 16:00 Becky I have never had Scampi with mustard in it. Very different and thanks for the review Woodie. I will have to give that a try. I think this is what I am going to do/make: The Roasted Garlic Soup (I have made this before but not in a long time and we really like it). Ann's Spanish Tapa - Garlic Shrimp Recipe which she sent to me in her appetizer section of her cookbook (recipe posted above by David). Definetely crusty bread to go along with that. Ann's Chicken Wings which are rubbed with fresh garlic, pepper, salt and lemon zest. I would serve with some celery sticks and cheat and make some Buttermilk Dip from Penzey's. There is another Garlic Chicken Wing Recipe that I came across on a blog that sounds good too but I like trusted sources. A garden salad and make Roasted Garlic Dressing to go overtop. Also debating on Pastor Ryan's Tomatoes with Ricotta that is posted over on Pioneer Woman's site. I love mussels in wine and garlic and have thought about that. Clams are good that way too. Oh, there is just too much to choose from as I love garlic. I am thinking for dessert that it will be simple and just make some cute cupcakes - chocolate with buttercream or cream cheese icing and decorated. What have others thought about making? -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 10, 09 at 16:58 I haven't decided for sure but I think I'll make a tossed salad with homemade garlic ranch dressing, chicken...with garlic, garlic and more garlic, garlic rolls, still deciding on the veg.... dessert, something chocolate! I'm remembering some garlic rolls that Sherry, Peppi and Linda and I had when we were in Gatlinburg. I'm going to try to duplicate those. Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Feb 10, 09 at 17:31 Nancy, I remember the garlic rolls and the stick of butter that we brought into the restaurant in my purse. Raymond thinks it's his birthday dinner: Mini Onion Quiches Filet Salteado Yellow Rice Garlic Cheese Biscuits Deep Fried Asparagus -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Feb 12, 09 at 16:12 Dug this off of page 2.... I don't remember ever making a flattened whole chicken before, it's going to be a first for my garlic dinner on Sat night. Cathy, I forgot you brought the butter! I know I filled up on the rolls. So, how are the dinner plans coming along???? Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Thu, Feb 12, 09 at 16:48 This may sound a little weird, but it is sooo good. I got the idea from a 'grilling with Bobby Flay' show where one of his guests made this. It becomes very much like like a butter when finished. Is great eaten just as is or spread on crostini. This is how to make one serving of what I call an onion-garlic sandwich: Slice an onion in half crosswise. Cover one of halves with minced garlic and dot it with butter. Season however you like. Place the second half on top of the first like a sandwich. Wrap in foil and grill about an hour over medium heat or even indirect heat. You can also do this in the oven. Everything sounds so good. I don't know which of the recipes I'm going to try. When I can get hold of some smaller eggplants, I'll definitely be making those. They're beautiful! Judi -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Feb 12, 09 at 21:14 Well the garlic was my idea. I did my shopping on Tuesday and I was planning on garlic pasta, scampi, and then trying the soup with some baby pasta in it. I just about got my groceries put away and I got the call to rush to hospital because my brothers heart stopped and they called a code on his room. Wow! By the time I got there his heart had stopped 3 times and they couldn't get a pulse back. 51 years old and he died of congestive heart failure. I am still in shock. This is the first time I have lost an immediate family member as an adult (grand parents passed when I was young). I didn't realize that people bring you food. I didn't even realize that I would need it. I am just exhausted. I was told that more food deliveries would be coming tomorrow. I feel like I am on another planet. I have a pantry full of garlic and next week I will probably treat myself to a garlic fest and think of you guys but I will probably miss this weekend. What a drag. Death sucks big time!! My parents are in shock, they never expected to out live their kids. I feel so heavy, sorry to put a burden on the thread. I figured since the garlic was my idea I shouldn't just disappear without saying anything. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Feb 12, 09 at 21:22 OMG!!! This is horrible, I am so sorry for your lose. I just don't know what to say. You just do what you have to do to take care of yourself and your family. We will be thinking of you. Cathy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ssommerville (My Page) on Thu, Feb 12, 09 at 21:38 Joanm, Wow, I am so very sorry. I can't even imagine what you are going through. How tragic, and I am so sorry you have to go through this. The last thing you should be worrying about is a garlic dinner. Know that we are here for you if you need support. I am sending best wishes, prayers, and nothing but good thougts your way. Shelley S. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Feb 12, 09 at 22:27 Joan, I'm so sorry to hear about your loss. What a shock!!!!! My best to all of your family. Don't worry, I'll eat your share of garlic. I'll pull a name out of the hat for the next Cookalong. Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 13, 09 at 6:59 Joan, I am so sorry, what a horrible situation. Take care of yourself and your family, you will be in my thoughts. BTW - it is my DH Birthday this week and he is a huge garlic lover, so I am going to make a garlic dinner and let him think it is special for him too. LOL! Here is what I have planned..... Tossed salad with a roasted garlic aoili type dressing Gigot de Sept Heures Garlic Mashed Potatoes Roasted Broccoli (do I dare put garlic in here too?) And some sort of Brittle Bark - I've tried it and it is good, but I think I can make it just as well a LOT cheaper! Thanks everyone for the inspiration and ideas! Alexa Here is a link that might be useful: Brittle Bark -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Feb 13, 09 at 7:50 Joan I am so sorry for your families loss . He was much too young, what a shock. Take care , we'll be thinking of you. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Feb 13, 09 at 12:51 Joan, I am so sorry to hear of your loss. My thoughts are with your parents and you. Take care, Kathleen -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Feb 13, 09 at 14:01 Joan, 51, that's so sad and I can sure understand what a shock this must be to all of you. The garlic ... and us will be here when you get back to it. I love garlic like many of you and use it in almost everything. I do think it's super healthy for you. Smiles. We are going to have a garlic weekend. Started early last night by rubbing garlic on the pizza dough after it's first bake and including roasted garlic on the finished pie. Yum. Christys pie had fresh italian sausage with plenty of garlic, onions, roasted garlic, mushrooms, fresh mozzarella and then parmessian grated on later. My pizza was roasted garlic, mushrooms, fresh mozzarella, frozen basil and provolone. Very good. Tomorrow night Christy wants steak for her Valentines dinner and I want shrimp, so she will get a New York strip also rubbed with garlic before it goes on the grill pan or grill, depending on weather.. then topped with some of the roasted garlic made into a roasted garlic butter. I was going to make scampi with my shrimp, but I feel like boiled shrimp so I'll do it my regular way by boiling a bunch of garlic in the water first, with some lemons, a little celery and a capfull of crab boil. No Old Bay in this house ever. Hate the stuff. I get my crab boil smuggled up North by our Louisanna relatives. ;] I'll make a nice remoulade to go with the boiled shrimp, making it heavy on the garlic. I haven't made garlic dip in a while so I'll make some of that for us to snack on while dinner is being made. Not quite sure yet what potato and veg I'll make. I'll bet there will be more garlic in them though. So, none of us have come up with a garlic dessert yet, eh? Chuckling. Sunday I'm going to make this recipe I invented many years ago when I was working in a restaurant where each night I had to come up with one vegetarian and one meat entre each night. I made these and they became a real favorite. Avocado Enchiladas. Flour tortillas, thick slices of avocado on them, garlic powder, monterey jack. Roll up and make a sauce of sour cream, thinned a bit and with a ton of garlic powder and a little sea salt. Pour over enchiladas and bake until cheese melts. It was rediculously simple but really tasty. Years later I changed it up to use roasted garlic inside and in the sauce too, but the garlic powder gives a nice kick to it and I continue to use it as well. This is one of the few places I use garlic powder in such a standout way. Hmm.. maybe I'll just make this as a side dish with out Valentines dinner instead of a starch and have a salad with. Ceasar of course.. smiles. I have to start keeping our camera in the kitchen so we can take more pictures of our meals. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Fri, Feb 13, 09 at 14:28 Joan I am so very sorry to hear of the loss of your brother. I'm sure it was a big shock and 51 is very young. My heart goes out to you and your family. We have been without power off and on since yesterday so my plans are changing a bit on what I was thinking about cooking but I will be cooking stuff with garlic. Was planning on being at the store this morning but just don't feel like being seen when you have no way to dry and do your hair!:) -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Fri, Feb 13, 09 at 19:49 Joan I'm so very sorry for you and your family. I'm sending my sympathy and will be thinking of you all. I think I will do sizzling garlic shrimp for the virtual dinner, (the Spanish gambas al ajillo tapa dish) rather than the soup as I haven't found any decent squash for the butternut soup recipe I posted above earlier. And I will be doing it on Sunday as we'll be going out tomorrow. So I'll get the little earthenware dishes out of the cupboard and buy the shrimp tomorrow. Not sure what we'll have after the shrimp but as I'm shopping tomorrow I'll think about it then. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 13, 09 at 19:59 Joan I'm so sorry to hear about your DB...my sincere sympathy to you and your family. Looks like dixie and I had the same idea but she maybe changing things up some due to the weather. so far I'm thinking garlic soup, Sharon's dressing from Cut for a salad and AnnT's garlic shrimp as is or over some pasta. I'll do garlic bread too....Lars and Ann both have great recipes that I don't have on this computer so I can't post them... or I may do the one from Americas Test kitchen. I have my eye on a couple of the other shrimp recipes too. David -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Fri, Feb 13, 09 at 20:42 Lol...I didn't read the above posts before deciding on changing to the Sizzling Garlic Prawns, (Gambas al Ajillo) which is one recipe I've used for years, but I see many others are also deciding on garlic prawns as well. They are so good and easy to make too. We had them recently at the tapas night out with friends but I don't mind having them again. Here's the recipe for the way they're made here: Sizzling Garlic Prawns In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce. 3/4 pound small shrimp in their shells Salt Paprika, preferably Spanish 4 tablespoons olive oil 4 garlic cloves, sliced 1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes 1 tablespoon lemon juice 1 tablespoon dry white wine (vermouth is fine) 2 tablespoons minced parsley Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika. Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings. -- "Tapas and More Great Dishes of Spain" by Janet Mendel SharonCb -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Feb 14, 09 at 8:55 Joan, please accept my condolences on the loss of your brother. It must have been such a shock for your family. We are going to a concert tonight so our dinner plans may change but I hope to make the Martha Stewart recipe at the beginning of the thread with some lobster claw and knuckle meat added. As with the ginger, I tried to incorporate garlic into some meals throughout the last two weeks. Last weekend, I modified an easy chicken recipe I make to include garlic and it turned out so juicy with the onion and garlic flavors permeating the meat. SHERRIED CHICKEN 1 chicken, cut into pieces or equivalent amount of your favorite bone-in parts 1/4 cup melted butter Salt, pepper, paprika Fresh or dried herbs (optional) 1 medium onion, finely minced 1 large or two small cloves garlic, finely minced (I used 3 because it was garlic week) 1/2 cup sherry (not cooking sherry) 1/4 cup honey Put the chicken pieces skin side up in a single layer in a baking dish or pan. Brush or rub with all the melted butter. Sprinkle with salt, pepper and paprika and add some herbs if you’d like. (I used Penzey’s Fines Herbs). Spread the onion and garlic on the top of the chicken. Cover tightly and bake at 350 degrees for 45 minutes. Meanwhile, mix the sherry and honey and bring to a boil in a small saucepan or heat in the microwave until the honey is liquefied. Remove chicken from oven, scrape the onions & garlic into the bottom of the pan and pour the honey mixture over the chicken. Bake uncovered for an additional 15 to 30 minutes or until chicken is done. Serve with pan juices in a gravy boat or separate dish to pour over the chicken. Ready to go in the oven: Done. Plated. I had a sauce boat full of the golden pan juices in the above pic to pour over the chicken at the table. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sat, Feb 14, 09 at 9:37 Joan, I'm so sorry about your brother. How very sad. I will be thinking of you and your parents and family. I don't know yet, even now, what I'm making. I think I'll try the soup, but haven't really felt as motivated about this ingredient since DH doesn't really care for garlic. I love, love, love it, but it's not much fun to prepare something you know the other person doesn't like. Have fun, evreyone. sally -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Sat, Feb 14, 09 at 10:02 Thanks for the kind words. Things have quieted down here. We have recieved so much food from friends that my fridge is full. But I think I may make the soup for myself today. I think cooking something might be good therapy at this point. You folks would probably understand that. I guess you can't beat garlic soup as comfort food right? -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Feb 14, 09 at 13:52 Garlic soup and friends that care....now that's comfort. -------------------------------------------------------------------------------- RE: ///Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Feb 14, 09 at 14:53 I'm good to go! Sharoncb's Garlic Prawns with champagne in front of the fire.... Cesare Salad (recipe from the restaurant Cut in Halifax) Gilroy garlic bread (from Woodie) Pasta Puttanesca (mine) Veal Parm...... (the classic recipe) a bottle of 1995 Chianti Classico I've been holding on to for years...why not!!!! Some wonderful truffles , no garlic.....with a glass of Port before dessert ;) -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Feb 14, 09 at 16:01 I'm in the middle of cooking now. Looks like we'll end up having: Garlic-spinach comsommee with parmesan crisps Lobster scampi with asparagus - served over pasta Salad with maple-basalmic dressing Strawberry shortcake from our favorite Italian bakery There will definitely be no vampires prowling around our high school for the concert tonight. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sat, Feb 14, 09 at 19:07 My house smells.....of garlic! I love it. Just took garlic rolls out of the oven and slid the chicken in. Chase...you are probably sitting by the fire about now, enjoy! Ruthanna, your dinner sounds superb. I'd love to make more comments...but I need to get back into the kitchen..... Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by beachlily (My Page) on Sat, Feb 14, 09 at 20:48 I made Becky's baked Shrimp Scampi this evening, accompanied by home-grown snow peas (steamed 3 minutes) and fresh broccoli. Oh, also a really good Pinot Noir. Oh my goodness, this is heaven!! Becky, your recipe is a keeper! Thanks everyone for the wonderful garlic recipes! -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by amck (My Page) on Sat, Feb 14, 09 at 22:38 Just finished our meal of Chicken With 40 Cloves of Garlic. I served it with couscous and sauteed zuchinni. We had a nice dry white wine that we got at Foxen vineyards when we last visited DS in CA. What a terrific meal! If it had not been for this cookalong, there would have been no way I'd tried this recipe for a Valentine's Day dinner. DH likes garlic, but I only like it when it's very subtle. I couldn't believe this dish could have 40 cloves of garlic in it and yet still have such a smooth mellow flavor. The recipe I used is from Ina Garten's "Barefoot Contessa in Paris" cookbook. If anyone is interested, I can share it. DH said it's a hands down keeper, and would be a great "company" dish. I hope you all had as good a time participating in this cookalong as I did. Can't sign off without offering condolences to joanm - so sad to read about your loss. Best to you and your family. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 14, 09 at 23:20 Joan, I'm so sorry for your loss. Please know I'm thinking of you. Ann -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Sat, Feb 14, 09 at 23:45 Joan, I'm so sorry that your family is going through such sadness. My heart aches for you as well as your parents as I can't imagine losing a "child" or one of my siblings. I feel sort of silly following this up by posting about a garlic meal, but.....I can't think of any way to segue into it. :( Amck, I'd love to have that recipe as I'm always looking for a good dish for company (since I've been cooking less red meat, I've realized that many of my company dishes were beef or pork.) Chase and Ruthanna, you are having such feasts that I'm envious!! In another 6 weeks, there will be less of me and I can feast again (moderately of course!) No recipes here tonight as I just winged it.... tomorrow I'll be trying Sharon's butternut squash soup as I've been drooling over that photo for days now. Since I'm counting calories, we started with a small appetizer. Smear some roasted garlic on a toasted bread round (we used thin wafers instead.... calories you know!) and then top with a bit of cambazola cheese.... awesome combo. Got the idea from a local Italian restaurant. Main course which was salad (sniff, sniff.... I'd have loved garlic rolls, shrimp etc). The dressing was good; combine in the food processor some green onions, garlic, EVOO, yogurt and some umbeoshi plum paste. After plating each was topped with pan sauteed chicken slices that had been marinated in garlic, lemon and olive oil. On the side, a few garlic/lemon/EVOO/oregano marinated mushrooms. Dessert was NOT garlic though! Some sliced strawberries and a little papaya topped with a bit of plain yogurt and drizzled with a lime/honey sauce. Grace -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Sun, Feb 15, 09 at 0:17 Turned out I wasn't feeling too great so we cut back a tiny bit. Christy had a beautiful NY strip with the roasted garlic butter I had made for her. She baked a couple potatoes and we had them with some roasted garlic sourcream. Very good. She had some nice broccoli on the side. I had garlic and lemon boiled shrimp with garlic remoulade on romaine. I boiled lots of garlic with a lemon sliced up in the water for about a half hour before putting the shrimp in. They were so good. I also made the remoulade with lots of extra garlic and think I'll do it that way in future. A very nice garlic meal indeed. Since I wasn't getting around too well we just had some chocolate ice cream with a dollop of Nutella for dessert before exchanging presents. Thanks Joan for the garlic choice. I hope you did make yourself some soup. It's nice having people give you food in such a situation, but somehow you also just like to have something you made. Guess it's comforting for us cooks to cook. You and your family are in our thoughts. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 15, 09 at 2:13 Joan, I'm ashamed to admit I don't remember if you visit the conversations page, but there's a mighty strong chain of friendship over there that holds hands for people that need their hands held. If you want, I, or any of us can post over there on your behalf, or you can do it for yourself if you prefer. Or, we can just leave it on this thread, if that's what you want. I actually did make a garlic based meal tonight, and it was oh, so simple, because I was just plain tired after work and the emotional roller coaster we've been on with this property purchase in Oklahoma. Plus, It's starting to be spring here, and the nursery business is starting to pick up, and we had a steady string of customers today (thank heavens, at least some people are spending money) so I was too tired to peel all the garlic called for in the garlic soup recipe. I really do want to try that soup one day, but I was just too tired today. Instead, I made up my own recipe. No, I wasn't calorie counting on this one, either. I did garlic baked potatoes with a garlic-cheddar cheese-sour cream sauce with broccoli and scallion garnish. Here's what I used and what I did. I have to warn you, I didn't measure, so to write this recipe is tricky, and estimations. I'm listing ingredients as I remember them, not as they necessarily should be written. 2 good russet potatoes 1 bulb plus 1 clove of garlic separated Sharp white Vermont Cheddar Cheese (I used Cracker Barrel) (I'm sorry, I didn't measure, maybe 1/2 cup?) sea salt, or any coarse salt coarse ground black pepper (can you tell I like things coarse sometimes?) fresh broccoli florets fresh scallion greens 1/2 cup (?) (I didn't measure) Sour cream and/or Stoney Brook low fat yogurt, I used some of each of the sour cream and yogurt. I tasted each, and believe it or not, I couldn't tell a difference. 1 or 2 tablespoons cream 1 tablespoon unsalted butter, more or less Extra Virgin Olive oil, just a smidgen to coat the potatoes and some to drizzle on the bulb of garlic. a handful of fresh parsley, chopped Heat the oven to 350 degrees. If you have a pizza stone, heat that in the oven as well. Scrub the potatoes well, and dry. Rub the potatoes vigorously with the one clove of garlic, then coat with that smidgen of olive oil. Generously coat the oiled potatoes with the sea salt and black pepper. At the same time, cut the top off the bulb of garlic and place in a garlic roaster or any small roasting dish. Drizzle with the olive oil and season with salt, just like instructed in the garlic soup recipe. Place the potatoes on the stone, or on a baking sheet in the oven, along with the garlic bulb. Iput my garlic in a garlic roaster, on the same shelf as the potatoes. Set your timer for 45 minutes. Take the garlic out of the oven when the timer goes off, but leave the potatoes in the oven till they are tender. Let the garlic cool a bit while the potatoes bake some more. In the meantime, when the potatoes are almost done, spoon out the sour cream and/or yogurt into a small (2 or 3 cup) bowl, and grate the cheddar cheese into the bowl with the sour cream. When the roasted garlic is cool enough, squeeze it into the bowl with the sour cream and cheese, and discard the skins. (okay, I'm channeling Paula Deen and Ina Garten combined, here, and I'm not even finished with the fat, if you can believe it. All I need is mayonaise - not!) Place the mixture into a blender or food processor and blend until smooth. Now this is where I really channeled Paula Deen. We have a very old blender, circa the 1950's I think, and the sour cream and cheese just didn't blend. So, I started adding cream, which happened to be in the fridge, just to add some liquid. Didn't work. So I added a pat of butter, about a tablespoon, and that did the trick. It got the blender to blending, and wallah!, there's a sauce. Once the sauce had a creamy texture, I added some chopped parsley, and seasoned to taste. I did not blend the parsley, just stirred it in. I didn't want the sauce to be solid green, just speckled with green. The parsley really helped the flavor, though. Also, in the meantime, I boiled some water, and when it came to a boil, I added some salt, and dropped the broccoli into the water to blanch for a minute, then removed it from the boiling water, and placed it into a bowl. (I had picked the broccoli from my garden the other day and really needed to use it before it was too late. I've also got loads of scallions from my garden to use, so that's where they came from. When the potatoes were done, We cut them open, fluffed them, and topped them with the chopped scallion greens, broccoli, and the roasted garlic-cheese sauce. We grated some extra of that sharp cheddar cheese onto the potatoes, just for fun. Believe it or not, my DH even liked it. He commented that he really liked the sauce, garlic and all. Writing out what I did tonight for supper makes it seam not that simple, but it really was. It was a lot more simple than peeling all that garlic for the garlic soup, which I really, really want to try sometime. Sally -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 15, 09 at 8:00 All your galic feasts look and sound fantastic. Thanks for another thread that I'll be keeping for some future garlic dishes. I made the roasted garlic soup with wine and extra chicken broth but without the cream and added spinach to it; then strained it and did the egg white consommee thing to clarify it. It turned out like a cup of green garlic essence and was a nice light start to the meal. Then I made the Three Garlic Pasta recipe Joan posted but cooked some onion and red pepper slivers along with the garlic and added asparagus steamed in the microwave and some lobster meat. We split this garlic-free dessert when we got home.

Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:51 Coconut-nj has picked a great spring vegetable for us to concentrate on for the next two weeks, asparagus! So let's dig out the favorite recipes. Our Cookalong virtual dinner will be May 9, 2009. If you need to post something made using asparagus before then, that's fine. If you are not sure about the few rules, check out some of the other Cookalong threads or just ask on this one. Nancy Here is a link that might be useful: Cookalong #7------------Exoskeletal Critters Follow-Up Postings: o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 27, 09 at 14:06 Asparagus! YUM!!! One of my favourite vegetables. I won't be joining the cookalong directly but maybe I'll order asparagus while at dinner in Michigan Saturday !!! YEAH! This one is Weed's, excellent! Asparagus - Parmesan Crusted (Weed) 1 Lb asparagus ends trimmed 3 Tbl butter room temperature 1 Tbl chopped fresh basil 1 large garlic clove finely chopped or crushed (I use my micr 1 1/2 Tsp fresh lemon juice 1/2 Cup (packed) grated Parmesan cheese Cook or steam asparagus until just crisp-tender. Err on the side of undercooked, since you will be putting them under the broiler for additional minutes later. Plunge into an ice water bath to retain color and halt cooking. Drain very well. (I went as far as putting them on a clean kitchen towel and patting dry. Preheat broiler. Arrange asparagus on broiler proof platter. Mix softened butter with basil, garlic and lemon juice. Season to taste with salt and pepper. Put butter mixture in microwave and heat until pourable, but not totally melted. Drizzle butter mixture all over asparagus, then sprinkle the parmesan on top. Broil asparagus until topping browns, watching closely to avoid burning. If you had to use a cookie sheet to broil them, slide a flat spatula under them to transfer to your serving platter - this will keep the yummy parmesan crust attached to the asparagus. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Mon, Apr 27, 09 at 15:34 I'll be at Foxwoods celibrating a friend's birthday so I won't be doing any cooking, but I will keep an eye on this thread for sure!! I simply drizzle them with some extra virgin olive oil, sea salt, and fresh cracked black pepper and throw them on the grill for a few minutes. Turn (without letting them fall thru the grill!)and cook a few minutes on the other side and they're heaven! I ordered 10 asparagus crowns and need to get them in the ground! I won't be able to harvest this year, but hopefully I'll get a few spears next year, then the year after that I can go to town! I'm excited about this thread - I LOVE asparagus!! Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Apr 27, 09 at 17:21 I love asparagus too, but I don't know if I'll be cooking along. The 10th is our first anniversary, and Elery has to work that day, so I'm only assuming we'll be celebrating on the 9th. We'll see. Chase, that recipe looks delicious, how did I ever miss it? Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by stacy3 (My Page) on Mon, Apr 27, 09 at 18:40 annie, I was thinking the same thing! looks like a keeper recipe. Thanks Sharon. and OMG - one year ANNIE!!???????????? holy cow does time fly. So is this the thread where we should take a tally on "how" asparagus affects you???? Yes, it definitely makes my pee odiferous... o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 22:59 I missed that one from Weed too...saving it now for sure. My faves for asparagus has always been simple. Steaming, roasting, or on the grill. I will add that I/we love it with some Hollandaise so I will link to this simple recipe that I got from Sara years ago. When it comes to Hollandaise just give me a bowl and a spoon....LOL David Here is a link that might be useful: Blender Hollandaise o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Apr 27, 09 at 23:49 I will have company that weekend....but it's almost for surew e will be eating asparagus.....and if I have my way it will be quickly blackened on a griddle and topped with hollendaise. And perhaps an asparagus and provolone omelet in the morning. Linda C o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 7:47 A suggestion to all asparagus lovers. If you have a good, original asparagus recipe, keep it close to the vest (don't pubicise it here or elsewhere on the web). There's a contest currently for asparagus. Part of the prize is that your recipe will be sent to the White House chef, and there are other prize involved, too. Good luck!!! Here is a link that might be useful: Asparagus recipe contest o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 8:44 Geez, I guess we'll all have to copyright our original recipes. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 9:26 Recipes cannot be copyrighted--which is why, if you have one that could possibly be worth several hundred$$$ up to one million$$$, it's a good idea to keep it confidential, until you're done using it. Hey, you don't have to agree with me at all. I--and many others--find recipe contesting a fun and lucrative hobby, I happened to know there is currently an opportunity for some to win a little something from their asparagus recipes, and offered to share that. Feel free to ignore my post if it makes you happy. I was just trying to help and to share a fun way to use one's creativity. and best of luck to any who decide to enter! wouldn't it be fantastic to have one's own recipe served to the president? And even better if it was the one recipe that changed his mind about asparagus!!!!! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Apr 28, 09 at 9:44 Yeah, we're back to veggies! I love asparagus. And I love parmesan cheese. I don't know if we need to go further than Chase's recipe! I did a recipe from Giada a while back for DH for his birthday, which he really enjoyed. Here it is. Asparagus and Smoked Salmon Bundles Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 10 min Level: Easy Serves: 4 to 6 side servings 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. 2008 Scripps Networks, LLC. All Rights Reserved Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Apr 28, 09 at 10:01 Okay - now don't shoot me..... but I have eaten so much asparagus already this spring I AM SICK OF IT! LOLOLOL! And I am NOT posting any recipes until after the contest. Alexa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 14:39 Azzalea, I'm sorry if I sounded like I don't care or thought you shouldn't bring it up. I do and am glad you did. I totally understand. I taught cooking online for AOL for a number of years and all the recipes I used were my original recipes so this came up at various times. That's one reason I choose not to enter contests, because I don't want anyone else having the rights to my recipes. Just personal preference. I'm glad you and others do it and can get some money from it. That's cool. Plus a lot of us get some great recipes from such contests. Maybe you or one of us will win the $1,000 and get their recipe to feed the President. Good luck! Alexa, lol, you lucky girl. I tend to eat it till it's coming out my ears too when it gets in season around here. And yes, just to be safe, I might wait to post actual recipes till after the contest. ;-] o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Apr 28, 09 at 16:39 Can't join you on the 9th but here's an easy one I've just got to try : Diane's Home Cookin Chapter: For 2 Asparagus Souffle ================= Reminisce Magazine -Patricia Patton, Jal, New Mexico SERVINGS: 2 Ingredients: 1 package (8 ounce) frozen cut asparagus, thawed and well drained 1/3 cup finely shredded cheddar cheese 1/3 cup mayonnaise 1/4 cup chopped onion 1 egg white . Directions: In a large bowl, combine the asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 2 servings. Here is a link that might be useful: Asparagus Souffle o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 28, 09 at 18:48 I just received a gift of a big hunk of Piave cheese and will definitely use some for Weed's recipe. I have been wanting to try an asparagus and blood orange salad from one of my cookbooks but forget which one. I'll post it when I get a chance to find it. We like asparagus and are just starting to get it locally the last week or two. That's one vegetable that is so good steamed in the microwave. I haven't steamed it in a pot of water for years. Here's where the Easter eggs that don't turn out that great go: EGG AND ASPARAGUS BRUNCH DISH 1 pound fresh asparagus, trimmed 1/2 lb. sliced mushrooms 3/4 cup butter or margarine 1/4 cup finely minced onion 3/4 cup flour 1 tsp. dry mustard 4 cups milk 1 can (14 ½ oz.) chicken broth 1 pound cubed fully cooked ham 1 cup (4 ounces) shredded cheddar cheese 8 hard-cooked eggs, quartered 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 tsp. crumbled dried tarragon (optional) 10-12 biscuits, warmed Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Wed, Apr 29, 09 at 4:38 Asparagus season has also started here. I love asparagus, both white and green. I may even try and participate in this cookoff. The kids all like the white asparagus, but not the green. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, May 1, 09 at 11:30 I don't know if I will be able to participate in the exact date of the cookalong, but this dish is on my "to try" list and I will definately be making it sometime this spring. Risotto Marzolino from "La Cucina Ebraica" by Joyce Goldstein. "Marzo" is "March" so I'm already behind on making it! Serves 6 1 lb asparagus Juice of one lemon 3 large artichokes 6 cups vegetable broth 1/2 tsp. of saffron threads, chopped 2-3 TBLSP of butter 1 small onion, chopped 2 cups Aborio rice 1 cup heavy cream 1/2 cup grated Parmesean cheese Cut away all the tough ends from the asparagus, leaving only the tips and tender parts. (Unless you have an asparagus peeler Annie!). Blanch in salted boiling water for 5 minutes, then refresh in cold water. Drain, pat dry and cut into 1 1/2 inch pieces and set aside. Have ready a large bowl of water to which you have added the lemon juice. Working with one artichoke at a time, cut off the stem flush to the bottoms. Remove all the leaves and cut the tender heart in half lengthwise. Cut away the choke, then slice the halves lengthwise into 1/4 inch slices. Drop into the lemon water. When all the artichokes are trimmed, bring a saucepan of salted water to a boil. Drain the artichokes, add to the saucepan, and blanch for 2 min. Drain and set aside. LR's Notes: "Yeah right. Or buy a 10 oz box of Bird's Eye frozen artichoke hearts, thaw them out and cut them in half." Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Ladle one cup of the hot broth, place in a bowl, and add the saffron; set aside. Melt the butter in a large, deep saute pan over medium heat. Add the onion and saute until softened, 5-8 min. Add the rice and stir until opaque, about 3 min. Add a ladleful of the simmering broth and stir for 3-4 min. until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next. For the final cup, add the saffron and its broth along with the asparagus and artichokes. Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 18-20 min. total. Stir in the cream and Parmesean cheese and heat through, about 2 minutes. Remove from the heat and transfer to a warmed serving dish. Serve immediately. I'll probably use something other than heavy cream, and less Parmesean. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 1, 09 at 13:26 I'll be participating in this one as Wolf has asparagus feasts in his German heritage. But I'll be making something quite retro with my asparagus! And it will probably be on Saturday or Sunday next week. :-) till then..... SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, May 1, 09 at 14:56 LOL, LR, no peeling asparagus for me! You could borrow my peeler, if you want. (grin) I have a jar of white asparagus Peppi sent home with me because I've only had white asparagus once, I got it at the local grocery and never saw it again. So, although I won't be cooking on Saturday, I'll be going out to dinner with Elery for our first anniversary (which is actually on Sunday, but he has to work), I'm thinking maybe I'll do something on Sunday with that jar..... Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Fri, May 1, 09 at 15:45 Hey Folks -- I'm making this shaved (raw) asparagus salad tonight -- will report back and let you know how it is! Emily Here is a link that might be useful: Shaved asparagus salad with oranges and pecorino o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Fri, May 1, 09 at 22:50 If I can find decent asparagus, I'd love to play....try something new. We have a patch, but I don't get asparagus from it until June. We've found some nice (and cheap!) asparagus lately. I made a nice asp. risotto the other night. No recipe....arborio, chicken broth, white wine, shallots, garlic, a few mushrooms, parmesan, some truffle oil, cream and the asparagus. Also made this one...an old recipe from when we'd visit southern Idaho in the spring and walk the ditchbanks (before the subdivisions moved in). We'd wind up with bags and bags of wild asparagus....mmmmm.... * Exported from MasterCook * Christy's Asparagus Casserole Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c cooked asparagus -- cut in 2" pieces 3 eggs 1 tsp salt 1/4 tsp pepper 1 c milk 3/4 c cracker crumbs 1 c cheddar cheese -- cut in 1/4" cubes 3 tbsp butter -- optional Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and pour over top. Bake at 350F, uncovered, for 30 minutes or until set. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by amysrq (My Page) on Fri, May 1, 09 at 23:23 We like to sauce asparagus with mayonnaise thinned with orange juice. I also add all the zest of the orange into the sauce and a turn or two of white pepper. Always been one of my kiddo's favorites. Luckily, I can post this since it won't likely win any big prize at the White House! ;-) o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, May 2, 09 at 8:55 I made an asparagus and orange salad last night to serve with chicken. It was good but the orange flavors somewhat overwhelmed the asparagus. No exact recipe since I couldnt find the cookbook where I saw it but I did measure out the dressing ingredients as I made it. ORANGE AND ASPARAGUS SALAD 1 Tbs. chopped shallots 1 Tbs. basalmic vinegar ½ tsp. honey 1 tsp. dry sherry 1/4 cup orange juice (I used blood orange juice, which is why the shallots are purple) 2 Tbs. olive oil Put steamed and blanched asparagus and peeled and sectioned oranges in a bowl. Add dressing, toss, and chill. Just before serving sprinkle with salt, freshly ground black pepper, sliced orange zest and chopped fresh mint. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sat, May 2, 09 at 11:28 Hey folks -- I made the shaved raw asparagus salad last night and... Eh. The raw asparagus were delicious on their own, but the flavor is so mild that they got totally drowned out in the salad just by the addition of dressing. Oh well. It was a good excuse to buy some manchego cheese and eat some toasted hazelnuts. Emily o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, May 5, 09 at 10:28 We will be out on Saturday evening so made Weed's Parmsan Crusted Asparagus. I used Piave cheese instead of the Parmesan and less than listed in the recipe. It was great! Thanks for posting it. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 5, 09 at 10:49 Oh Ruthanna that looks SOOOOOO yummy!! An amazing picture, looks like I could just reach into the computer and grab a bite! I have all the ingredients of make asparagus pasta salad but zero energy, so I don't know if I will get it done this week. I have to be at a conference Thurs-Sat. and I've been sick for three weeks with a cough that just wears me out completely. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 5, 09 at 14:30 Ruthanna both your recipes look just great, especially the parmesano crusted one. I will have to make that for my DH as he is German and I think was born with asparagus growing between his toes. He loves it! I did a trial run today of an idea I had for asparagus pinwheels using frozen puff pastry. I really want to make them with crustless white bread, as my mother used to do when her bridge club was coming....I was just small then. She would clean the house furiously, have her hair in pincurls all day, have tiny guest towels in the bathroom (don't you dare wipe your hands on them) and fill the fridge with every type of party sandwich, rollups, pinwheels and checkerboards using asparagus, cream cheese, devilled egg, red pimientos, pickles and then cover the trays of mini sandwiches with waxed paper topped with damp teatowels folded around. So far I haven't found any long, square sandwich loaves that are unsliced but I will keep trying. Just in case this is my final entry....the puff pastry pinwheels were done using frozen pastry cut into long rectangles, a little wider than the length of the asparagus spears ( I used bottled asparagus because I wasn't sure if fresh would be tender enough for this), spread the pastry lightly with cream cheese, very thin slices of york ham and three asparagus spears. (Next time I will add some chopped caramelized onion as well.) Rolled up, sliced and sprinkled with paprika, they went on a floured tray in the toaster oven at 375F for about 20 minutes. Perfect for appetizers! I may still be back here with the party bread rollups/pinwheels this weekend if I find the bread. These are about 2 1/2" across (6.5 cm). SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, May 6, 09 at 18:15 My asparagus with shrimps. Desert is mango with mint sauce. dcarch Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Thu, May 7, 09 at 2:56 That looks fantastic, dcarch! Is that red asparagus??? I have seen white and green, but never red. Got any recipes? The shrimp look to die for, too. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, May 7, 09 at 9:43 I was trying to figure out what the red is, too. Ruthanna, both your dishes look so good! I might try the salad one, since I'm needing (not wanting to) cut back on the amount of cheese I'm eating. I won't be participating until Sunday. Sharon, the image of your husband with asparagus toes tickles me! DH made a very good asparagus dish for me a few years ago I just remembered about. It had boiled eggs with it, too, but no ham. If I can find the recipe, I'll see if it's similar to yours, Ruthanna. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, May 7, 09 at 15:05 "I was trying to figure out what the red is, too. ------" I will give you the secrete in another thread, because the same technique can be used in many other preparations, not just asparagus. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 8, 09 at 13:25 Dcarch...that red asparagus is definitely interesting. I know I've accidentally coloured vegetables with beetjuice when in a salad but asparagus is quite pretty. Well I won't be making those bread asparagus rollups for this challenge since I mentioned to my husband that I saw a large package of white frozen asparagus in the German supermarket, and how would he like a typical German asparagus dinner. He was all smiles so I guess that was my answer. I went down there today and picked up enough for two meals. Fresh white asparagus is out of the question here as it is brought down from somewhere far away, is stale and very expensive. So although the frozen is also expensive, I wanted to buy it just once this season. One of the typical ways to serve it in Germany is to have it cooked together with boiled potatoes, hard cooked egg and slices of york ham and served with hollandaise sauce and/or a large bowl of melted butter. Since it was very late when I got home from my gym class and then the supermarket I didn't try to make a hollandaise sauce, but bought one ready made. Hubby was delighted with the dinner. We ate outside on the patio beside the flowers and birds. And had berries and ice cream for dessert. SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, May 9, 09 at 21:30 My Cookalong Dinner.... I used the recipe from Weed that Chase posted. Made one change, instead of Parmesan cheese I used asiago. The asparagus was local...first of the season here. Beef Stroganoff with Asiago Crusted Asparagus Photobucket Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:19 Ha - I was going to post the parmesan crusted asp. recipe, and Chase beat me to it :) It really is delish. Here is one I sort of made up - pretty yummy if I do say so myself! Here is a pic. Not the greatest photo, sorry. Shrimp, Tomato & Asparagus Risotto 3/4 cup finely chopped yellow onion/shallot mix 4 Tbl. butter 2 cups risotto Dry vermouth (or white wine) - about 1/2 cup or so - I just sloshed it in directly from the bottle :) 1 can Muir Glen fire roasted diced tomatoes (any diced tomato will do, but get the best brand you can) 1/4 cup chopped fresh basil, or to taste 6 cups chicken stock, + more if needed 1 1/2# 21/25 shrimp, cut in half crosswise 1 bunch asparagus, use about the first 3" cut in small lengths + a bit of butter. salt and pepper to taste Parmesan for the table Prep: >Dice shallots & onions >Finely chop basil >Cook shrimp in simmering water with a little Old Bay seasoning until just done, about 2 - 3 min. Rinse with cold water to arrest cooking. >Steam asparagus until just done, rinse with cold water to arrest cooking. Put back in a saute pan with 1 tsp butter, don't heat them up until the very end. Make risotto: >Saute the onion/shallot mixture in the butter until wilted and starting to color. >Add the risotto and cook briefly to coat well >Add the dry vermouth or white wine and cook until absorbed >Add the tomatoes and cook until liquid from tomatoes is absorbed >Add the chicken stock, 1/2 cup - 1 cup at a time, cooking to absorb liquid. *Reserve 3/4 cup stock for later* >When risotto is the proper tenderness, take pot off the heat, cover very loosely. ~~ Take a 20 minute break, have a cocktail with your guests, serve your salad, or whatever you had planned to do before dinner :) ~~ Just before serving return pot to heat, add the basil, cooked shrimp and the remaining chicken stock. You don't have to get all this liquid to absorb, makes it creamier if you don't. Correct seasonings. Heat up the asparagus in the other pan. Portion the risotto onto serving plates and sprinkle asparagus on top. Serve with a bowl of freshly shaved parmesan at the table. I know most people would cook the raw shrimp in the risotto, but I just don't like to do that. It either ends up tasting too shrimpy, or I overcook the shrimp. o ////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:27 A quickie: This is an appetizer that the Chef did at work. Simply a cooked shrimp, steamed asparagus tip, and a bit of lemon crème fraîche. He did a lot of different things, and the presentation was fabulous: o /////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:40 Yeah, three posts in a row. I see that tonight was the night for cooking/having the asparagus. If it counts at all, I had to work today and into the early evening. I was on my way out, and the GM was in the restaurant with his wife having dinner. They invited me to sit down, and shared their food. Beef tenderloin, Kobe beef meatloaf, and.... grilled asparagus! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, May 10, 09 at 10:37 Weed, I want to work where you work! I'm going to do my aparagus tonight. I haven't made up my mind yet what I'm going to do, though. These all look so tempting. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, May 10, 09 at 13:10 What a great treasure chest of asparagus ideas and recipes! I think I'm asparagussed out for a while. I forgot to post this one, which is good for using up aspragus that's a little past its prime. ASPARAGUS PANCAKES makes 20 (2 inch) pancakes 1/2 lb. trimmed fresh asparagus, cut into 1-inch length 2 large eggs 1/4 cup freshly grated Parmesan cheese 2 tsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. black pepper 3 Tbs. flour 1 Tbs. melted butter Hollandaise sauce (optional) Cook the asparagus in salted water to cover just until tender, 2 to 3 minute (I microwave it). Drain and let cool to room temperature. Finely chop in a food processor or with a knife. In medium bowl, whisk the eggs until thoroughly mixed. Whisk in the cheese, lemon juice, salt and pepper. Add the asparagus and flour and stir until evenly blended. Preheat a large heavy skillet or griddle over moderate heat. Brush very lightly with a little of the melted butter. Using 1 tablespoon of the batter for each pancake, spoon the batter onto the hot surface and cook until the edges become dry and dull and the underside golden brown, 1 to 2 minutes. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter and repeat with the remaining batter and melted butter. Serve topped with a little dollop of Hollandaise sauce, if desired. Notes: Herbs like tarragon or marjoram can be added to the batter. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, May 10, 09 at 18:06 Nice collection of asparagus recipes here. I'm open to suggestions on how this is working...it was unfortunate that the cookalong was on a Mother's Day weekend. The next one would be on Memorial Day weekend, which is bad for many..including me. I've been noticing that the posts are usually during the first week and I wonder if just doing recipes and no cookalong would be better???? We could change this to just a weekly ingredient challenge. Please add your thoughts... Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, May 10, 09 at 19:07 Nancy, other than the ginger challenge, every single cookalong has been a bad date for me. And as summer gets closer, it will get worse. Although I loved the idea, I think that it is just too often, and people will stop posting. Maybe post ideas and recipes for a one month, and then a one or two week period in which to do the cookalong instead of a specific weekend. Just an idea. Sherry o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sun, May 10, 09 at 19:12 Why not leave it open? You can cook or not on "the date", nobody will get in trouble :) I think these threads are excellent for building up our recipe files! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ssommerville (My Page) on Sun, May 10, 09 at 20:43 I would love the recipes and no cook along as it works better for me. Weekends we usually go out so it's hard to cook. Or you could let people do either or. Those that are able to cook can, and those that just want to post recipes can. Thatway it works for everyone. Shelley S. By the way, I loved the idea of this and am really enjoying all the recipes that are being posted! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, May 10, 09 at 21:13 I think it's working pretty good. I'd say have the cookalong anytime during the two weeks that someone wants to do it. Also I agree about having people come back and post whenever they get around to cooking or if a new recipe comes up. Even when/if the threads get to page 3 or 4 they'll be easy to track down since you have the links on each one to the one before. I'd say encourage people to just post recipes if they want but also to make a dinner with the ingredient.... some time. I think this way if you want to make asparagus but know you won't get to it for a few weeks you can still just come back and post on the thread. That way it keeps the recipes and ingredients together. Same goes if you come across a new recipe for the ingredient you can track down the thread and post it. BTw, I still think 2 weeks is a good time before we change ingredient. With summer coming up and most of us being gardeners things will be hit and miss but I sure am enjoying it and hope we continue. That's my opinion anyway... says Coconut who has Christy home for a four day extended weekend so we can work in yard and didn't get asparagus bought until today and won't cook until tomorrow. Btw, I'm making her eggs benedict for a brunch before we hit the yard. Since it's so rich I usually only make it at Easter with the leftover ham. I didn't make it this year but put the ham away to do it. Love asparagus on eggs benedict. I like to make my hollandaise by hand. Like it a bit thick. Thanks for your efforts Nancy and for keeping up and trying to figure out the best way to make this work. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 0:01 Good ideas... keep adding your thoughts. I have to work tomorrow (Mon) so I may not be able to get back to this until evening. Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 0:46 It has seemed like all the recent cookathons or cookalongs have been on holidays. I like the idea of people being able to post or do their thing whenever it's convenient for them during the 2 weeks, or whatever time span is given. I work on Saturdays, which makes it more difficult for me to do a Saturday dinner, but Sundays work for me usually. So, I'm just now posting about my asaragus dinner. (Actually, I made the dinner, DH photographed it, and we ate it, then got involved in watching the television. It was late before I remembered about posting, so I'm probably after the deadline.) I did a modified version of James Beard's Pasta Primavera. In spite of this cookathon's ingredient being asparagus, I found myself pulling up all that was left of my sugar snap pea plants, and harvesting all I could from them, as they were dying from the rain, humidity and beginning of the hot season. So, I thought I'd do some version of pasta with peas and asparagus. Well, in the cute and wonderful cookbook I found at Half Price Books, called Beard on Pasta, I found that his Pasta Primavera recipe called for asparagus and peas, along with mushrooms and tiny new beans. He's not clear on what exactly tiny new beans means, so I left the beans out of the recipe. DH is not a fan of cream sauce on pasta, so I left out the cream, and subbed wine. Not the same, I know, but if you don't have cream, and do have wine, and DH doesn't like cream sauces, what are you to do? So, I'll type up his recipe, and note my changes/adaptations in parentheses. I'm including part of his introduction to the recipe. Pasta Primavera James Beard Beard On Pasta Copyright 1983 "In Italian, Primavera means "spring," and a primavera sauce should be made with the first, tiny vegetables that pop out in the spring. ... I've suggested a springtime combination that would be just delicious. Just don't be formal about it. Use what you have in the garden or in the refrigerator. ..." 1/2 cup fresh peas 1/2 cup tiny, new beans (I omitted them, because I wasn't sure what that means - Green Beans? Cannolli Beans? Black beans? In any case, I didn't have any tiny new beans.) 1/2 cup sliced stalks thin asparagus 1/2 cup sliced mushrooms (I used portabella, cause that's what I had.) 4 tablespoons butter (I used 3 tablespoons butter, and 1 glug of olive oil, which is decadent for me, as I usually only use olive oil, but it's Mother's Day.) 1 cup light cream, warmed (I omitted this, as explained above - I subbed white wine, because I had it.) Lots of freshly ground black pepper (I also used white pepper on my serving, as I really like the flavor with pasta.) 1 pound angel hair, linguine, or even orzo (I used whole wheat thin spaghetti) Grated Parmesan cheese (Since I didn't use cream, and because I just love garlic, I did add a clove of garlic at the beginning. I melted the butter, and just before adding the mushrooms, I added 1 clove of garlic. Lightly cook the peas, beans, asparagus, and mushrooms in the butter until everything is crisply tender. Add the cream and pepper and cook down briefly. Cook the pasta, drain it, and toss with the sauce. Sprinkle with lots of grated Parmesan cheese. (I used lots and lots and lots of parmesan cheese - again, it's Mother's Day.) Even though I didn't follow the recipe exactly, it turned out quite tasty. I am curious as to how it would taste if made exactly as written, but I get the impression that Beard doesn't expect his readers to follow the recipe exactly. Here's a picture. Sorry it's so yellow. We haven't figured out how to get the yellow out of the pictures and DH hates to use the flash. We have a long way to go before we catch up to the skills of Ann and Sharon. Pasta Primavera variation Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 3:49 I'm okay with posting and cooking during a two or three week period as it keeps the time span compact. If we spread it out over a longer period it may just be forgotten. We already have a place to put recipes....it's The Recipe Forum... and previous attempts at keeping recipe threads here on The Cooking Forum have failed. They were okay for a couple of weeks but once they start sliding over to pages three and four they are out of sight, out of mind. I'm happy with the two week period but I don't have to go to work every day or care for a young family so I can understand how others who have a full schedule find it unworkable. So if we change the challenge to once every three weeks that's okay with me. It's always nice if we can prepare the recipes and give our results rather than just posting recipes, as that didn't last for long on previous occasions when we tried it. It was alright for a while but after a month or so was forgotten about and ended up on the back pages. SharonCb o RE: cookalong --#8 -- asparagus/////// clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 4:00 Sally2....sorry I didn't comment on your dish. The combo of pasta and fresh green vegetables is one of my favourite dishes! I'm sure yours was delicious. I especially like the flavour of fresh peas with pasta and with cream and parmesano it must be over the top! If you want to get the yellow out of your indoor photos when not using flash (never use flash on food)...check your WB....white balance setting. You will find it on one of your camera menus. If you are taking the photo under an incandescent bulb...switch to that setting....it's an icon of a little light bulb. There is also a setting for different types of fluorescent lights. If you have a chance to reset the ISO setting on the camera (light sensitivity setting) raise it up to about 400+ or more if taking pics in the evening under a lamp. But the WB setting is the clue to getting the yellow out of indoor pics using artificial light (not daylight). Good luck! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, May 11, 09 at 7:18 I have had a grand time with the Cookalong threads, although I interpreted it differently to fit with my schedule. To me, it was more of a two week "Iron Chef" challenge showcasing one ingredient and incorporating it into my menus any time during the period. I tried to use it in some new ways, either the posted recipes or ones I'd seen in cookbooks and had wanted to try sometime and report back on some of the results. DH really enjoyed it and asked last night when we'd find out the next Star Ingredient (what I call it at home). I have found the threads a good source of inspiration for making our meals more interesting. Thank you, Nancy, and all who posted on them. I thought two weeks was an ideal time period to be able to work the ingredient into a meal or two. Maybe it would be better to drop the cooking on a specific date part and make it anytime during the two weeks. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 11:41 I've really enjoyed the cookalongs, although I can rarely participate on the "correct" days. I'm like ruthanna, I enjoy the recipes and try them when I can, either within the two week period or whenever I can. I did carrot the week after and I'm still working on lemon! Why not loosen it up and say you can cook and post anytime within the two week period and then move on to a new ingredient, realizing of course that folks can still post to the old topic afterwards. I really like "cooking along" with other folks out there. That's one of the big pluses about CF for me, since I am single and can rarely share my cooking with a "real" person. I loved hearing how different people in different regions of the country did their meals. BTW, I finally got my asparagus pasta salad done. It is OK, but it had a few issues. I mixed short grain saffron rice with orzo and I think it would be better just done with plain pasta. I can't quite understand it myself, but I just don't like cold rice salads, even though the arborio with saffron was so yummy LOOKING and didn't taste bad either. It is a texture thing with me, for some reason rice (which is my favortie food) just doesn't seem right to me when it's cold. I keep trying to like it but I just don't. Then, when I went to add the olives, I see I have bought "jalepeno" black olive slices. Didn't see that in the store when I put them in the cart. Never even heard of them before. Well, the can was opened and that was all I had so I just dumped them in and fished out a few red jalepenos. Still, the hotness, although not overpowering, was a distraction from the other delicate flavors of the salad. I will make this again, but with fresh ingredients when I can get them. Asaparagus Pasta Salad One bunch asparagus, trimmed, then roasted (You can steam but I roasted just to be different.) Cut into 1 inch pieces. ~ 2/3 cup peas (I had to fish these out of a frozen pea-carrot mix which was all I had. Definately much better with fresh peas) 1 1/4 cups dry orzo (cook as you would any pasta, but don't drain in a colander with large holes, ask me how I know!) 1 small jar marinated artichoke hearts, chopped 1 small jar black olives (1/3 - 1/2 cup kalamatta would be great but I can't afford them anymore) 1/4 - 1/3 cup parmesean cheese Olive oil and lemon juice to taste as a dressing Penzey's "pasta salad sprinkle" seasoning or any italian seasoning mix, to taste Fresh parsley if you have it. Scallions or red onion to taste (A little bit goes a long way with me, so maybe 3 scallions or 1/4 cup chopped red onion) Can add rehydrated dried tomatoes and some celery or red or green pepper if you need more color or crunch. Can also add julienned carrots. Even some marinated mushrooms would be good if you used fresh asparagus and fresh peas. Kinda like sally's dish's flavors only cold. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 11:58 Lpink, I've thought about having the leftovers as a salad. I've done that with other pasta dishes originally served warm. Thanks, Sharon. I couldn't find that setting on my camera, but DH did. We'll use it next time. By the way, I always find your photography to be exceptional! Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 12:48 I also like the idea of cooking a dish any time within a two week period or so, weekends are just bad for me with it being spring and the farm needing all my spare time then, plus Elery is usually only here on weekends and he usually has something in mind to cook too. LP, that looks really good, and Elery really likes artichokes and olives, he'd love it. He'd love Sally's too, and the first Michigan asparagus is on sale right now at my local grocery for $1.29 a pound. I wonder how that canned white asparagus in my pantry would be in the salad, even though it wouldn't be so nice and colorful... My favorite way to eat aspargus, though, is just oven roasted with a bit of coarse salt. Mmmmm. Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 14:34 Annie if you used the white asparagus, you could make the salad with colored pasta! I think the key is to have more crunchy than mushy ingredients. Like if you use canned asparagus, then use fresh lightly steamed peas, frozen artichoke hearts instead of marinated, and add carrots or green pepper for more crunch. On the other hand, if you use fresh asparagus and peas, then use marinated mushrooms and artichokes. You could also use lightly steamed fresh green beans instead of asparagus I think. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 15:44 Thanks, LP, I think you're right, cooked asparagus and cooked pasta might be a lot of "soft" ingredients. Ah well, maybe we'll have eggs benedict with asparagus! Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 21:02 I like the suggestions for changing a little...good ideas. I'll set up the new thread with the changes. BUT....first... need to draw a name......it is.... lpinkmountain!!!! lp.... what's the next star ingredient going to be? Just post it on here and I'll set up the new thread. Thanks! Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 7:55 White asparagus omelet, with onions, mushrooms, and topped with crushed potato chips and tomato powder. dcarch Photobucket Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 12, 09 at 9:33 Dcarch, what can I say but "wow!" Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 10:41 DC, that's not food, that's art!! OK, new ingredient is RICE, my favorite food. In all it's forms, rice flour, rice milk, cream of rice cereal, brown, red, white, jasmine, basmati, aborio, short grain, long grain, puffed, rice crackers and cakes, rice paper . . . be still my heart. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 12, 09 at 10:56 Lpink.....Rice was also what I was going to choose if one day my turn comes up to name the ingredient LOL. Okay rice it is....think I'll have to do a Spanish recipe this time! Dcarch ...white asparagus is our favourite too! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, May 12, 09 at 12:31 Good Grief DCArch!! Wow.... just .. Wow... You certainly know how to put an exclamation point on a great session of really good recipes. Thanks ya'll for playing along. I sure got my monies worth by choosing asparagus. I know it was a bit difficult since it's such a great thing to eat in the most simple ways, but ya'll came up with some great alternatives to my favorite just plain steamed with lots of butter and a little lemon juice. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, May 12, 09 at 19:09 Here's the link to #9-----Rice! Here is a link that might be useful: Cookalong # 9 --- Rice o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 21:18 I am not done yet with asparagus. :-) Thin asparagus, cheese and turkey Spam. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 Here ya go.

o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa