Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘asparagus’
Posted: March 25th, 2013

I love asparagus. No matter you pronounce it. Image from wikimedia.

I love asparagus. No matter you pronounce it. Image from wikimedia.

The first time I ever had asparagus was at a friend’s house when I was in middle school. Not sure why we never had it at home. Dad must hate it or something.
Anyway, I remember liking it then, if only because my friend and her brother kept calling it “ass-pah-grass.” We got the giggles and no amount of scolding could suppress them. I think my friends’ parents were afraid I was going to go home and tell my parents that they taught me a bad word at dinner.
It was more likely that my folks would be annoyed by the fact that I now wanted to eat asparagus.
It wasn’t till a couple of decades later that I tried it again, and I’ve loved it ever since.
Here’s a elegant, albeit time-consuming, spring dish, which I’ll never be able to stop calling ass-pa-grass.

2 1/2 pounds asparagus
10 green onions
2 red bell peppers, cut into 20 strips
1 cup finely chopped onion
1 cup red wine vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

1. Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.
. Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.
3. Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.
4. Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.
5. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter. Makes 10 servings.
Per serving: 28 calories, 0.3 gram fat, 2 grams protein, 5.6 grams carbohydrate, 1.4 grams fiber, 0 cholesterol, 51 milligrams sodium and 28 milligrams calcium.
– Rich’s Recipe du Jour

Posted in: Uncategorized
Posted: May 18th, 2012

I love Fine Cooking magazine almost as much as I love this recipe for asparagus pesto.

One of my favorite food magazines is Fine Cooking. Many of the recipes are over my head, but I find a lot that are right up my alley. I just perused my April/May edition and, as always, found two great ideas. Well, there are probably more, but I stopped when I hit two before I got carried away.
The first is Asparagus Pesto, which looks like it would be fabulous on sandwiches.
The second is so simple, they wrote it in a paragraph, with no amounts. But you can probably figure it out.
Chicken Soup with Avocado and Cilantro
Bring chicken broth to a boil and season with salt. Add shredded, cooked chicken and heat through.
Divide diced avocado, coarsely chopped fresh cilantro and minced jalapenos in bowls. Add broth and chicken to each and squeeze in a bit of lime juice.
Is it dinner time yet?

Posted in: Uncategorized
Posted: April 2nd, 2012

Stirring recipe from Huffington Post Kitchens tugs at my heart strings.

I want to go home right now. And I want to make Leek, Asparagus & Herb Soup right now. And I want to eat this right now. In reverse order.
It’s been a while since I tried a good soup. Meaning since March 8, when I posted the recipe about Curried Carrot Soup.
I’ll admit, I’m a sucker for vegetable purees. But, for some reason, spring heightens this craving, — probably because of leeks, which have to be one of the greatest soup ingredients ever. Potato Leek Soup was the first soup recipe I ever tried, and it bowled me over with simplicity, nutritional profile and deliciousness. When I learned to chill it, add sour cream and call it Vichyssois, I felt like a genius.
You might remember last week I was pimping asparagus. That passion survives three go-rounds with the spring favorite. And here I go again.
There’s so such thing as too much asparagus, at least I don’t think so. If I hit that distant point, I probably won’t tell you.


Posted in: Uncategorized