The Fire's In Their Eyes And Their Words Are Really Clear

The farmers market doesn't disappoint. Guess what showed up last week, BEETS! I am not a fan of the gross canned beets found on the everyday salad bar, but a good roasted fresh beet is enough to make me cry. A few weeks back nearly licked my plate in public after eating a serving of beet salad at a baby shower. It was all I could do to refrain from taking my fork, making a run for the bowl, and beating off all other guests as I devoured every last bite. I am not even over reacting, it was really that good! After begging the hostess for the recipe she finally emailed it to me today. It is so getting put on the meal plan for this week. If you have tried beets before and not liked them, I encourage you to brave up and give this dish a try, particularly following the substitution of using fresh roasted beets instead of canned beats. It made all the difference, just beet it.

Beets and Caramelized Onions with Feta
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small) I used fresh beets that I roasted in the oven instead.

3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Gourmet
September 2003

Spring Vegetable Risotto

Serves 4 as a main course or 6 as a first course. Published May 1, 2008. From Cook's Illustrated.

To make this dish vegetarian, replace the chicken broth with vegetable broth; the test kitchen’s favorite brand is Swanson Vegetarian Vegetable Broth (see related tasting). Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over.

Ingredients

Gremolata
2	tablespoons minced fresh parsley leaves , stems reserved
2	tablespoons minced fresh mint leaves , stems reserved
1/2	teaspoon finely grated zest from 1 lemon
Risotto
1	pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
2	medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
4	cups low-sodium chicken broth (see note)
3	cups water
5	tablespoons unsalted butter
	Table salt and ground black pepper
1/2	cup frozen peas
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 1/2	cups Arborio rice (see note)
1	cup dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2	teaspoons juice from 1 lemon

Instructions

1. 1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. 2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. 3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. 4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. 5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. 6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

Roast Asparagus with Lemon and Parmigiano-Reggiano Furls

Serves 4 generously

• 1-1/2 pounds pencil-slim asparagus, trimmed of tough stems
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• Juice of 1 lemon
• About 3 ounces Parmigiano-Reggiano cheese in a chunk (if not to be had, use Asiago, a sharp cheddar, or any other nutty tasting cheese)

1. Preheat oven 450 degrees F. Soak asparagus in a sink full of cold water for 5 minutes. Drain and gently roll in paper towels to dry.

2. In a large shallow baking pan, roll asparagus with oil, garlic, salt and pepper. Spread out in a single layer. Roast 3 minutes, or until tender crisp. Test by tasting or piercing with a knife to see there is still some firmness. Remove with tongs to a platter.

3. Just before serving, taste for salt and pepper. Sprinkle with lemon juice. With a vegetable peeler, shave furls of the cheese over the asparagus. Serve hot or at room temperature.

Spring has sprung, now what?

Like my pals Katie and Patti (maybe for the sake of this blog I should change my name is Danie, I feel so left out) I have been loving the fruits of springs labor. Anyone thinking of joining in the fun of The Produce Box, I highly recommend it. Haven't been disappointed a single week. However, I still hit up the farmers market to get additional favorite and items not included in the box, but I digress.

I would like to add one word to Pattie's declaration of "ASPARAGUS" and that is "ROASTED!" I love that stalky, green, skinny, goodness as much as I love my own mother, which either speaks volumes of my inappropriate relationship with food or not so great things about my mother. Have you seen my hips people? Asparagus, how do I love thee, let me count the ways. My favorite and go-to recipe for Asapargus, a vegetable so delicious it deserves the respect of capitalization, is a lovely roast. A light drizzle of olivie oil, kosher salt, and fresh cracked pepper, and you are good to go, that is until you pull it from the oven. After a quick roast and immediately after pulled from the oven I give it a quick squeeze of fresh lemon juice. It brightens up the flavor and brings an extra zaa zaa zoom to the dish.

Despite the infatuation with roasted asapargus I did decide to branch out and try some new recipes with last weeks delivery. I am here by recommending this 4 Fork recipe for Aspargus Pesto with Pasta. People, this dish will not diappoint. If it does disappoint your taste buds are broken and you should seek immediate medical attention. Aspargus, pesto, pine nuts, add a heaping helping of a hot dinner date and you are GOOD. TO. GO.

For additional information about my friend, Asparagus, go here. Don't even pretend you weren't curious.

OK ladies. It is asparagus season. What is your favorite recipe? Please share with us how you like to cook your asparagus. Melisa Crane sent me a recipe last week that I tried over the weekend and LOVED it! I can't wait to make it again. Thank you Melisa! She wanted to make sure you all enjoyed it too and asked me to post it for you. You can clickie here to view the recipe. It is a fun site and I really enjoyed the chocolate cake too (a little too much!)

In other news there is a new farmers market opening up on May 2. You can read about it by clicking here. Maybe it will be closer for those of you who don't want to drive to Raleigh.

I went to the market on Thursday morning last week and enjoyed seeing all the plants and veggies that are arriving or have arrived! I found local free range eggs and local milk as well as meat. I learned that the farmer delivers on Wednesday afternoons so Thursday mornings are a good time to go. I was excited to be able to support the local people as well as buying products that haven't been shipped here, there and everywhere.

With the delivery of The Produce Box each week I am getting lots of veggies that I have to figure out what to do with. Anyone have a good recipe for collard greens, turnips, or cabbage?

Tenderloin Spinach Salad

1 (1 to 1 1/2 lb) package pork tenderloin , medium cut
1/3 c. honey mustard, divided
2 T dried, crushed roemary, divided
Salt and pepper, to taste
1 (9 to 10 oz or more) bag pre-washed fresh spinach (I always wash a second time)
1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
1/2 c. sweetened dried cranberries
1/2 c. diced green onions
1/3 c. toasted pecan pieces (I do a coarse chop)
1 (4 oz.) container crumbled feta cheese
1/2 c. or more balsamic vinaigrette dressing

Preheat oven broiler. Place tenderloin pieces on broiler pan. Spread half of honey mustard over meat. Sprinkle with half of the rosemary, salt and pepper. Broil for 8 minutes. Remove the pan from the broiler, turn over the meat and repeat above process. Broil 8 additional minutes, or until done. Meanwhile, take stems off spinach and arrange on a large platter, or divide onto individual plates. Sprinkle with red pepper, cranberries, green onions and pecans. When meat is done, slice into thin pieces and divide onto plates, or place whole pork piece on center of each salad. Sprinkle feta on meat (it warms it up just a little), pour dressing on salad and serve. I always put the bottle of dressing on the table for those who want more.

(When it's hot I cook the pork in a non-stick skillet on the stove. It doesn't eat up the kitchen quite as much.)

Makes 4 servings.