Asparagus Three Ways

 It is still asparagus season which means they can be turned into lovely sides to accompany any man meal.Most home chefs opt for just simple steaming yet there are a number of ways to prepare these verdant stalks.

Regular contributor Melissa CLark wrote about these ways in Wednesday's New York Times Food section. All of these methods bring out the veggie's  sweet, earthy flavor. Ms. Clark has fallen for roasting them. Doing such actually brings out their flavor even more. Roasting caramelizes and sweetens the stalks while the tips get crisp.It's just simply roasting them anywhere between 375 to 450 degrees Farenheit, Use a good olive oil and then sprinkle with sea salt before throwing a pan of them into the oven.She adds a drizzle of yogurt or more olive oil. A sprinkle of fresh ground black pepper wouldn't;t go amiss here either. Chopped herbs or scallions can add more flavor along with a sprinkling of lemon zest or a squeeze of lemon juice. Another method she recommends is broiling This is similar to roasting however roasting surrounds the stalk with a gentle and even hear. Broiling full on blasts them until they are blackened on the outside, with a tender sweet interior. Since it has an intense flavor, she pairs the stalks with a pungent sauce, This is a simple miso glaze flavored with sake, mirin and sesame oil.

Pan searing is  is another suggested method. here Ms. Clark cut the spears into bite sized pieces . She also pan toasted cashews, coconut flakes and sunflower seeds until they were fragrant.Bore adding the asparagus garlic is sauteed in a moisture of coconut and sesame oils.the asparagus bites are cooked for six to seven minutes. Soy sauce and lime juice are then added red pepper flakes. She suggests serving this over rice which would work the best or with a fried egg on top. It would also work well with air fried tofu cubes glazed in the same sauce as the asparagus. The third method is sauteing.She used butter for this to mellow out its grassiness and bring out the plant's sweetness. I would top this with sliced hard boiled egg and Parmesan cheese Piedmontese style but Ms. Clark mixes it with peas, mint Parmesan cheese and cream for a pasta primavera style dinner,Red pepper flakes can be added for zing and color too.

This is asparagus season. These are the different ways you can cook those amazing stalks. Try any of them for a fresh Springtime tate

Summer Baking Alternatives

It's the middle of summer and you're craving  homemade brownie or cupcake, Yet baking on a humid day van be disastrous. However there are still homemade sweets you can create to satisfy that sweet tooth.

One of the easiest sweet treats to make is the Italian ice granita. This is a crunchy ice  with only three ingredients - water, pureed fruit of any kind and granulated sugar , You could add a squeeze of lemon or lime if you want. The entire mixture is poured into a tray (preferably a  metal one) and then frozen for about thirty to forty-five minutes.Take it out of the fridge and drag a fork over the surface until it looks mushy and textured. Remember to keep breaking it up until there are no more large chunks. Pop back into the freezer for four hours before serving.A really decadent treat is coffee granita served with a side of whipped cream.Coffee granita can be made with instant coffee or espresso, depending on the strength you like. Just melt sugar and syrup together, add the coffee and a teaspoon of vanilla. Freeze the same way as you would for the fruit version.  Serve with a side puff of whipped cream and a light drizzle of chocolate sauce.Another sweet icy treat is ice cream. There are a lot of good no churn recipes, from Melissa Clark's peanut butter one to the ow fat one that has frozen sliced bananas as a base.

If you're still craving something as crispy as a cookie and as chewy as a brownie think Rice Krispie treats. This classic recipe is a super easy one , especially if you use the microwave. It's melting three tablespoons of butter with five and a half cups of mini marshmallows on high for three minutes. Pour into a greased pan, add six cup if the cereal and stir. Even out and flatten the mixture. Cool and cut into two inch squares. If  you want to make them fancy melt a mix of semi sweet chocolate chips and a tiny bit of butter in a microwave. Drizzle onto the treats. What is good about these Rice Krispie treats is that they can be also poured into round pans to create a cake. Layer on top of each other. Use the chocolate drizzle as filling and icing, then decorate with sprinkles or chocolate curls. Another sweet no fuss ideas is a pudding pie using an already made pie shell. Think a chocolate pudding spiked with a drop or two of mint extract in  a chocolate cookie crumb shell. Top with Cool Whip or Reddi Whip and add chopped Andes mints. It's also the perfect summer dessert too.

There are plenty of treats that don't require a hot oven to make. Settle with a cool sweet treat. It's a great way to combat the summer heat.

Your Vacation Kitchen

Many people rent houses or efficiency apartments for their vacations. This is great because there can still be home cooked meals , using local produce and products. it does mean packing extra - but just a few vital components of a kitchen away  from home. Pack light. Just have the basics on hand.

What to bring? None of your good stuff. Leave the La Creuset and Farberware back on the kitchen shelves. Go to your dollar store to get pots and pans. These can be used in any situation, from camping to indoor cooking.A saute pan is about the best bet. It can be used for making everything from French toast to pepper steak. Another must is a two quart pot , It can be used to boil small lobsters and , shrimp along with ears of corn. You can also boil potatoes in it for mashed as well as serving mashed potatoes in it. Some rentals will have barbecue grills. The owners may have left such staples as tongs and brushes along with turning forks.If no to either grill or implements, then consider a portable hibachi, Ace Hardware has a double one for only $11.99 while Lowe's has a more elaborate and sturdier one for $39.99. Remember that they're not just for the summer holidays. Both can be used in the fall for tailgate parties.As for the extras, you can buy them too, at your local dollar store or even hardware store in the town that you;re staying in.

What else to bring or buy? Good melamine plates are always needed. These are a sturdier type of plastic that won't crack  from too much use. These can be bought as a set at Target right now, in fun geometric patterns. While you;re there also pick up an inexpensive cutlery set  This last also can be bought at your local dollar store along with  a spatula and ladle. Should you invest in a good knife for holiday cooking. Yes, but don;t go overboard with an expensive one. Stop & Shop sells Farberware knives that work very well but for half the price of the more expensive brands. (this is actually my all time favorite knife that I use almost every day ).Another must is plastic containers that can hold any leftovers to take home.  These are also wonderful for containing any,, seafood fruit and veggies bought at local markets. Again these can be bought anywhere from  the Dollar Tree to Acme. They're also great for storing sandy little, flipflops and sandals as well as toys and sea shells. You usually have to bring bath  towels. Remember to bring just a couple of dish towels also along with two or three potholders.These can also  be used for oven mitts too. Every kind of store has these , and you could probably buy souvenir ones where you'll be staying.

You don't have to bring the entire kitchen and the kitchen sink along on your vacation.Just tote along the basics that you'll need. It'll make holiday cooking that much more easier.

Following Directions Or Not

As any nervous or perfectionist home chef  will tell you directions are crucial in everything - well sort of.Sometimes you have to go on your gut feeling about a certain recipe or cake. There are times when being a bit of a rebel helps in creating the perfect dish.

I had to go off course when I baked gingerbread today. It was the Pillsbury brand and usually their directions are pretty exact. Everything went well I add the required one egg and one cup of water. I beat it close to eighty strokes, making sure all the lumps were broken and the batter was silky smooth. I poured it into a throwaway cake pan - I used one that fit their requirements 8" by 8".Then I baked it in a 375 F. degree oven for the required twenty-five to thirty minutes. At the end of that time I tested it with a cake tester, expecting to see a clean probe. Nope! The middle was still runny!!! That was a shock. There is always panic and the instant thought of "what did I do wrong? Was it because I used an aluminum foil pan as opposed to a metal or glass one? Of course, I put it back in for another fifteen minutes. After forty-five  minutes in the oven, I did the test again. The probe came out relatively clean. I was happy.At least I wasn't going to serve a cake with a raw middle.

What could have gone wrong? Was it my oven? I don;t think so. Mine is almost brand new. What I think did go wrong? It could have been a misprint which does happen from time to time. Initially, I thought that twenty-five minutes to half an hour was too little time for a thorough bake. A scratch version would take an hour to thoroughly rise and cook through. Surely someone from Pillsbury's test kitchens must have realized this when they tried out the mix and wound up with a runny inside.If this is the case for many home bakers just go with your gut feeling. Always have a cake tester handy as well. These are invaluable  in seeing if any cake or cupcake is done. They help to prevent a half baked baking project, vital if you're making a special occasion cake. Toothpicks and even a straw from a broom can stand in if you don't have a tester yet.  Another great help is reading the directions a few times to make sure you'll get it right. Sometimes we transpose numbers. and those stick in our head. We think  the cake or cookies need to be baked for 25 minutes when the directions actually reads 52  to 55 minutes.

Should home chefs and bakers follows instructions. In most cases, yes.. However follow your gut instinct if you think your recipe isn;t quite right. It results in a thoroughly baked cake instead of a half baked disaster.

Good Gravy

The holidays will soon be here and that means sumptuous meals , primarily roasts. What goes with a good roast turkey or roast beef? gravy. it literally can make or break a dinner. A badly made gravy will be remembered for decades. So will a good one. the trick is knowing how to make the last.

Most gravies are nothing more than a well made mix of roux, pan dripping and turkey or chicken stock. The problem is how much to put in . A good gravy requires at least four cups of hot (not boiling) stock . The next part is going to be the deal breaker. This is the roux made with half a cup of flour and the turkey or beef drippings. Don't go crazy with the flour or you'll have lumps.
Whisk this together until smooth and then add the stock.Continue stirring until you have a smooth, satiny looking sauce. Add a dashes of fresh ground sea salt and peppercorn to enhance its; flavor.

Can there be gravy mishaps. Of course. The mos t important part is and should be well cooked. This is what gives the gravy its' color and slightly nutty flavor. Another is constantly waching it. it should be made right before the roast is served the table or it could get burned.

A good gravy will be remembered for decades. So will a bad one. Use care and concern to create one that is the jewel of your holiday table, one that will complement the roast.