Sunday Dinner

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Goat Cheese Toasts with Garlic and Herbes de Provence

Rack of Lamb Persillade

Braised Spring Vegetables

Potato Gratin

Strawberry Tarts

Spring is in the air and in my kitchen! Radishes, asparagus, sweet peas and fresh herbs are a welcome addition to any springtime menu or meal and they come together beautifully in this dish.  The vegetables are braised (simmered in a liquid) and then lightly glazed with the buttery reduction of the braising liquid. The fresh lemon zest and herbs make the dish sing (or should I say spring?).  Now, let me briefly talk about each vegetable.

Radishes- I adore them in any way. They add a peppery crunch when served raw and when cooked, like in this dish, they become sweet and tender.  If you haven't tried cooked radishes, please do.  It might change your mind/taste buds.  

Asparagus- I adore them in any way as well.  If I am not snacking on the raw spears, I enjoy making pesto for pasta and to use as a spread for sandwiches and tartines (recipe can be found HERE). I like to use medium-sized asparagus for this dish (see my post and kitchen tip HERE about preparing them and roasting them).  

Sweet Peas- Fresh or frozen is the only way for me (canned peas are just blah).  Frozen peas are used in this recipe because they are readily available and I live in Northern Illinois, so the ground in my garden is just barely thawed. 

Once prepped, this dish comes together rather quickly and should be served immediately while it is still warm.  It is the perfect accompaniment to any Springtime fare, like ham, chicken or lamb.  But it is equally delicious all on its own. Happy Sunday!

Asparagus and Prosciutto Crêpes with a Creamy Lemon Dipping Sauce

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Although the weather is feeling more and more like summer, the calendar and the markets still have a little spring left in them, so I need to share this recipe before the thin and tender asparagus spears are replaced by the thick and hearty spears that are more suitable for the grill.

The recipe may seem daunting with several steps, but they all can be done in advance.  The crêpes (I will do a tutorial on these thin pancakes in the future) can be made and kept in the refrigerator or frozen.  The sauce can be made two days ahead, and the rolled crepes can be made up to one day in advance.  Once made, all you have to do is slice and serve with the sauce just before your guests arrive.  They are a perfect little amuse bouche when cut into 32 pieces, but when cut into 16 rolls and served with a sample salad, they also make for a nice lunch or light dinner.

*Note- If you are a regular reader, you may have noticed that I was a little MIA last week (and part of this week).  I really had good intentions of blogging with recipes to share, but with summer schedules, vacations, and personal matters (a.k.a, my house and yard need some organizational and cleaning attention ☺) I didn't find the time.  So having said that, my posts will be a bit more sporadic and less frequent until I get a regular groove back.  In the meantime, I will be featuring some round-ups of sweet and savory summer favorites from the archives.  Happy cooking!

Spring Vegetable and Goat Cheese Dip

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Easter weekend heralds the official start of Spring for many.  The resurrection of Jesus and the rebirth of Mother Nature make for a beautiful and welcome marker on our calendars.  Many of us will celebrate this weekend with a standout Sunday meal.  When I think of Easter meals, I of course think of the glazed ham.  The next food that "springs" to mind (yow!) is asparagus.  It just goes with Easter and lots of people (including me) love it.  Yes, the asparagus is there in a starring role on top, but there is a lot going on underneath in the flavor department.

Those flavors are a blend of earthy sweetness from spring vegetables and herbs blending with the sharp, tangy notes of the cheeses accented with a kick from a bit of cayenne (optional, but good).  The texture has a creaminess that makes the dip perfect for spreading on crostini, toasts or crackers.  It is a great starter for your Spring gathering, but with a glass (or two☺) of white wine, it can easily be made into a meal.

Asparagus, Ham and Cheddar Frittata

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Although the weather felt like summer this past weekend, it is still Spring on the calendar and in the markets.  I'll use the opportunity to share this dish that is perfect for breakfast or brunch.  It is simple to put together and the combination of flavors are eggcellent.  (Sorry, couldn't help myself☺)

Frittatas can be cooked several ways.  The combination of ingredients in the frittata and how I like my eggs to set determine the method.  This method uses the stove top and broiler.  The eggs set slightly on the stove before being placed under the broiler where the frittata becomes puffed and golden.  The eggs are set, but they are still slightly wet---a texture that I prefer when paired with the asparagus and ham.  If you like your eggs a bit firmer, just leave it on the stove for a little longer before placing under the broiler.

It is delightful served warm, but equally delicious at room temperature.  Any leftovers make for a scrumptious breakfast panino.

Spring Vegetable Risotto

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Here is a basic risotto recipe that relies on seasonal vegetables for flavor.  It is hearty, comforting, and a perfect way to enjoy what's fresh at the market or what you may already have on hand in your refrigerator or freezer.

 Risotto may seem like a complicated and time consuming dish to prepare, but it is not as labor intensive as it has been made out to be.  In fact, while the rice simmers (with an occasional stir of the spoon), you can prepare other components of the meal, like searing a chicken breast or fillet of salmon, tossing a salad, or warming up a loaf of crusty bread.  You can also prepare risotto according to your own taste and texture preferences.  I like to use a combination of leeks and shallots in this recipe, but you can easily substitute for both with two yellow onions.  Asparagus and peas are the stars in the dish, but baby artichokes, mushrooms, or ramps would also be tasty.  I use chicken broth to cook the rice, but to keep it vegetarian you can use vegetable broth instead.  As far as texture goes, I like my risotto creamy, but not too loose.  Having said that, you can add additional broth to reach the consistency of your liking.

Serve the risotto as a side to a meal or make it the one dish wonder for the evening.  Creamy, warm, and satisfying, this is a perfect dish for those chilly mid-Spring nights.

Raw Asparagus Pesto

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With an 8 1/2 week old puppy scampering through the house needing to be let outside every 15 minutes for potty training, not much time has been left for me to be in the kitchen this week.  I needed something quick with little to no cooking.  I also wanted something that would take advantage of the seasonal produce at the market.  I hit both marks (not to mention excellent taste and nutrition) with this recipe!

The asparagus is processed raw, so no cooking is required.  I used sliced almonds instead of pine nuts and fresh flat-leaf parsley for a lemony note. One of the great things about pesto is the versatility factor.  This raw asparagus pesto is a shining example.  You can toss it with hot pasta for a quick weeknight meal, slather it on a crostini for a light snack or appetizer, or use it as a sandwich spread.  My favorite way to enjoy this vegetable condiment is to toast a slice of country bread, spread on a nice layer of pesto, top with thinly sliced ham and some Gruyère cheese, then place a perfectly poached egg right on top.  Grab your knife and fork and dig in!

Oh and the score factor-- it is a great way to sneak a vegetable into a child's diet ☺.

Roasted Asparagus with Shallots and Chives

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(and a Kitchen Tip: How to Peel Asparagus)

Once asparagus has arrived in the markets, it is officially Spring in my kitchen.  Asparagus can be prepared raw, steamed, blanched, pickled or one of my favorite ways--roasted.  It's odd that such a tender vegetable could withstand the high heat of the oven, but it works.  To keep the spears from caramelizing into nothingness, I use large, thick spears. I save the slender ones for pastas, pestos, and tarts.  The thick spears are just as tender as the slender variety, as long as they are peeled.  

While many of you are probably familiar with the snapping of the ends, I want to share a great all-in-one method that peels and removes the tough ends. 

Start by laying the asparagus completely flat on a cutting surface and pinching gently to hold about one-third of the way down the spear.

Using a vegetable peeler, peel down the length of the spear until the peeler stops.  The tough part of the spear stops the peeler.

Slide the peeler back to its original position, keeping the peel intact at the base of the spear.  Continue to peel, rotating as you go, until the spear is peeled and...

You are left with an asparagus "flower".

Snap the asparagus off at the end of the peel for a perfectly tender spear and proceed with a yummy recipe like the one I am sharing today.

With just a little olive oil, shallots, chives, and fresh lemon wedges, this wonderful recipe and super quick roasting method makes for a delicious first course to a meal or an excellent side to some of those baked hams that will be appearing on tabletops this coming weekend.