Friday, June 14, 2013
I hope you enjoy this recipe and I welcome your feedback!
Asparagus Fettuccini with Lemon Cream Sauce
1 bunch asparagus (about 12 stalks), fibrous ends snapped off and sliced into 1/2" pieces
3 large egg yolks
2 Tablespoons butter
zest of 1/2 lemon
salt, to taste
freshly ground black pepper, to taste
1 pkg (10 oz. to 16 oz., depending on where you purchase it) fresh fettuccini (or pappardelle, whichever you prefer)
3 to 3.5 Tablespoons cream
flat leaf parsley, minced, for garnish
2 chicken breats, butterflied and dredged in flour, salt, pepper and some lemon zest
1. melt butter in a heavy-bottomed saucepan on medium heat. Add a few drops of olive oil to keep the butter from burning. Add sliced asparagus (except for the tips), salt and pepper and sautee for 5 or so minutes. Add tips and cook 2 - 3 minutes more.
2. While Asparagus is sauteeing, put on a large pot to boil with at least 4 quarts of water and 1 Tablespoon olive oil. In a small bowl combine egg yolks and cream and whip until completely incorporated, then mix in lemon zest. Set aside for now, away from the stove or another heat source.
*Optional*: If you're planning to make this with chicken breasts, remove asparagus (once cooked to your liking) from the pan and set aside in another small bowl. Sautee chicken until cooked through, no more than 4 minutes on each side. Remove chicken to a cutting board and clean the blackened flour out of the pan, before adding 1.5 to 2 Tablespoons of butter to the pan. After the pasta has been cooked (next step), use a salad tossing fork or meat fork to brace the chicken breasts against the board and dice the chicken into bite sized pieces.
3. Cook the fresh pasta for 1 - 2 minutes, or according to directions on package. Before draining pasta, reserve 1/4 c. cooking liquid.
4. Toss all ingredients together, stirring well to help the egg yolks turn into a custard-y pasta sauce. If the pasta is dry, add reserved cooking liquid. Once sauce is glossy and smoothly coats the pasta and ingredients, plate up and top with freshly grated parmesan cheese and minced Italian parsley as garnish.
Saturday, June 1, 2013
A quick note on what didn't work: I thought I'd managed to move with my 9" spring form pan, but I was mistaken, so I used a stove-to-oven 10" stainless steel saucepan; because of the extra space the egg was spread too thin for my liking. If you have a larger pan I'd suggest using more eggs. Or just use something the rough size of a pie tin.
Also, get a mandoline if you can and just use it carefully. I purchased mine for 17 bucks plus s & h and it made my potato slices delightfully uniform.
Spring Vegetable Frittata
Green onion chevre
(Make ahead of time, if possible, and let chill in the fridge)
3 - 4 green onions (also called scallions or spring onions), white and light green parts sliced thin, dark green tops discarded
1 log of goat's milk chevre (8 oz), softened
1. Combine all ingredients and allow to chill in the fridge up to 4 hours, wrapped in plastic wrap.
5 medium sized baby redskin potatoes (also called new potatoes), sliced potato chip thin, about 1/8" thick (use your mandoline if you've got one)
1 bunch asparagus (optional: pre roast asparagus at 425 for 15 or so minutes, until the sugars begin to visibly caramelize); approx 1 dz spears, fibrous ends snapped off and sliced into 1/2" slices
4 oz. Green onion chevre
3 Tbl milk
1/2 Tbl butter
1 Tbl (total) extra virgin olive oil
1 1/2 Teas. Cooking sherry
2 small shallot cloves, diced finely
1. Preheat oven to 425; grease baking dish and arrange potato slices in bottom of dish 3 or more layers thick (trust me, even if you can't see the bottom you'll end up with empty spaces in between because the potatoes shrink in the oven).
2. Roast the potato crust in the oven for about 15 minutes (it's ready for filling when the potato slices are soft enough to be easily pierced with a fork).
3. While the potatoes are roasting, caramelize shallots: in a separate pan over medium to medium high heat, melt butter (with a few drops of olive oil drizzled in to prevent the butter from burning) and add diced shallots. Stir and cook for 5 or so minutes, until shallots start to become translucent. Add sherry and cook, stirring every 1 to 2 minutes, until caramelized (brown or burnt looking areas start to appear on your diced shallots, indicating that the sugars are starting to gather). Cool shallots and meanwhile:
4. Whisk together eggs and milk. Add salt and freshly ground black pepper to taste. Add sliced asparagus and cooled caramelized shallots and stir to combine.
5. Allow potato crust to cool for a few minutes (so you don't cook your egg filling the minute you pour it in). Turn oven down to 350.
6. When potatoes/baking dish are cooled sufficiently top with egg/asparagus/shallot mixture.
7. Using a teaspoon, drop 1/2 teas dollops of green onion chevre into the egg mixture. Spread the dollops out as evenly as possible.
8. Put (now) assembled frittata in the oven and cook until set (approx 15 or so minutes). Serve with your chosen side and enjoy.
I hope you enjoy this recipe and I welcome your feedback.