Tag Archives: asparagus

beef negimaki

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this is a tasty dish that you’ll often see on menus at japanese restaurants but it’s really easy to make at home.

  • 1 pound flat iron, flank or top round steak
  • 1 bunch of scallions
  • 1 bunch of asparagus, cut into 2″ pieces
  • 3/4 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper

first, get a pot of salted water boiling and add your asparagus pieces.  boil for a few minutes, and transfer to an ice bath to stop the cooking process.  drain and set aside.

place steak between two sheets of wax paper and gently pound until about 1⁄8″ thick.   cut steak into about 2″ wide strips.

wrap scallions in a damp paper towel and microwave about 30 seconds just to soften them a bit.  cut into 2″ pieces and set aside.

add the flour, salt, pepper, garlic powder and onion powder to a large bowl and mix to combine. 

lay a piece of asparagus, and a few scallions on one of your steak slices, roll up tightly and secure with a toothpick.  repeat with remaining slices.

dredge each piece of steak in your flour mixture.

heat outdoor grill or stove-top grill pan on medium-high, coat generously with non-stick cooking spray and grill beef  about 8 – 10 minutes total, turning to brown on all sides.

traditionally, it’s served with a teriyaki sauce but we didn’t have any so i used this really yummy sauce by tabasco.  it’s sweet, spicy and has a nice tang to it that pairs really well with the meat.

Weeknight Gnocchi

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Gnocchi is one of James’ favorite dishes but on a busy weeknight, making fresh gnocchi just isn’t an option.  Luckily, there are a ton of great prepared ones on the store shelves these days.  For those of you who are unfamiliar with the awesomeness that is gnocchi, they are basically little potato filled pasta pillows of yumminess.  If you’ve never had it, or even if you have, go pick yourself up a bag and try out this easy, deliciously satisfying meal tonight!

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Baked Salmon

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bakedsalmon

 

I’m on a horseradish kick lately and this is my latest concoction!  A simple roasted salmon topped with a creamy and zesty horseradish sauce.  Serve with a side of roasted asparagus and you’ve got a complete no-fuss meal!

Salmon:

  • large piece of skin on salmon (about 1/2 – 3/4 lb slab)
  • 1 tbs olive oil
  • 1 tsp fish rub of your choice

Sauce:

  • 1/4 cup light sour cream
  • 1 tbs mayo
  • 2 tsp grainy dijon mustard
  • 1 tsp horseradish
  • 2 tsp white wine vinegar
  • 1 tsp mint, chopped
  • 1 tsp flat leaf parsley, chopped
  • salt and pepper

To make sauce, combine all ingredients and set aside.

Preheat oven to 450 and cover a sheet pan with foil to make clean up easier.

Rub salmon with olive oil and fish rub and set aside for about 15 minutes.

Cook salmon about 15 minutes or until it flakes easily with a fork.  Really, the desired level of doneness is a personal choice.  I like mine just a little pink in the center but if you like yours more done, go for about 18 -  20 minutes.

To serve, top with sauce and enjoy!

Breakfast in LA by way of Fairfax

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labreakfast

I served this for breakfast recently to one of my oldest and dearest friends and she said it was like an LA breakfast.  So thanks Erin, that’s what I’m calling this one!

  • bunch of asparagus with thick, hearty stems
  • 8 eggs
  • 1/4 tsp thyme
  • 1/4 ground nutmeg
  • salt and pepper
  • 4 ounces of your favorite brie or camembert cheese
  • 4 tomatoes, seeded and hollowed out
  • 1/4 lb hot Italian sausage, browned

If you don’t already have browned sausage, start off by precooking your sausage in a skillet, then set aside while you prepare the rest of the dish.

Crank your oven up to 425.   In a small baking dish, coat your asparagus in a few tbs of olive oil, course salt and pepper and roast for about 25 minutes or until they begin to brown slightly.  (Why not revisit the recipe we posted in January!)

Meanwhile, crack your eggs in a bowl, add in your thyme, nutmeg, salt, pepper and a splash of water.  This helps the eggs stay fluffy.  Beat your eggs and add to a preheated, buttered skillet over low-medium heat.  Now, here’s a secret I learned recently that has completely changed the way I look at scrambled eggs!  I’ll be the first one to admit that patience is not something I often possess, however in this case, it is key!  If you scramble your eggs on low heat, you will end up with fluffy eggs everytime!  The reason is that the delicate proteins will tighten up and become tough and rubbery if cooked over high heat.  My eggs always used to be tough and I wondered why, that’s why!  So scramble your eggs over low heat and at the very last minute, add in your brie.  Remove from heat and stir in the pan to incorporate and melt your brie into your eggs. 

Once your asparagus are finished, remove them from the oven to rest and turn your oven to broil.  Get to work seeding and hollowing out your tomatoes, by slicing the tops off and removing the guts with a spoon.  Add a bit of salt and pepper inside your tomatoes and stuff them with your Italian sausage.  Top with a drizzle of olive oil and stick under the broiler on a foil lined baking dish for 3 -5 minutes.  Keep an eye on them!  You just want the tomatoes to soften and the pork to char a bit.

To serve, top your eggs and tomatoes with fresh chopped parsley and plate them both with your roasted asparagus.

LA, eat your heart out!  Or, your breakfast….

Oven Roasted Asparagus

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Oven Roasted Asparagus

Steam is for a spas and steamed asparagus is dull in color, flavor and texture.  Give oven-roasting a try and discover a new depth for a classic veggie.

Ingredients:

  •  1 Bunch of thin asparagus
  •  1/8 cup of Extra Virgin Olive Oil
  •  1 1/2 tsp Kosher or Sea Salt
  •  1 tsp Pepper

Instructions:

  1.  Preheat your oven to 400 degrees Fahrenheit.
  2. While the oven is preheating, break down your Asparagus.  Select a single stem and with one hand, hold the bottom of the asparagus.  Place your other hand at the middle and slowly start to bend the asparagus over until it snaps.  Use the broken asparagus as a guide for the rest of your stems and trim them accordingly.  Unless you’re into making your own vegetable stock, discard the bottoms.
  3. Toss the asparagus into a pyrex dish and pour over about 1/8th of a cup of Extra Virgin Olive Oil. 
  4. Add about 1 1/2 teaspoons of Kosher or Sea Salt to taste. 
  5. Add about 1 tsp fresh cracked black pepper to taste. 
  6. Toss the asparagus until all spears are well coated.  (ditch the tongs here and get your hands dirty).
  7. Roast the asparagus in the middle of your preheated oven for about 20 minutes until the tips of the asparagus just begin to get crispy.  (Remember, char and crispy are two different things)

Tips:

 Asparagus is sold in very thin and very thick stalks.  If your grocery store only has the thicker stalks in stock, then trim off the dark green flesh from the bottoms of your asparagus with a potato peeler to mitigate the fibrous texture.

 Accessorizing:

Feel free to customize this dish with your favorite accessory: chopped garlic, paprika, onion powder, or pitted kalamata olives would all make wonderful additions.