Amy is taking the week off from writing her blog. And, the Piedmont Grocery staff is filling in with this wonderful, seasonal recipe that highlights asparagus. Local fresh, green stalks have recently hit our shelves, and this means…spring!
This recipe for Sautéed Asparagus with Pancetta and Leeks makes a dish that is so delicious, it might be considered addictive. Our recipe says it serves four, but you just might want to double it.
And what is great about this recipe is that there is no carefully wrapping the stalks in the sliced meat. It is a very straightforward, one-pot dish that can be prepared quickly on a weeknight.
Toss some salmon in the oven to roast, slice up some crusty bread, and you have yourself a delicious meal that is fit for fine restaurant dining.
Sautéed Asparagus with Pancetta and Leeks
Yields 4 Servings
I don’t think it’s any great revelation to say that food often plays a starring role in holidays. This is especially true when one is referring to the Jewish holiday of Purim, which starts today.
Purim has a number of customs and one of them is handing out gifts of triangle-shaped filled cookies called Hamantaschen. I did not grow up in a Jewish household but my husband did. And, I can honestly say that any custom that encourages the sharing of cookies is good with me.
The only constant with Hamantaschen is their shape. Even the spelling varies. The filling is as wide-ranging as the people who make them. Traditional filling is made with prunes and walnuts. But, you can also find poppy seed, apricot (my favorite), honey pecan, chocolate chip, cherry…even Nutella. Whatever you dream up to fill the cookies works.
Same goes for the dough. You can use a yeast dough, rugalach dough, or (my personal preference) a butter cookie dough. As long as you get that triangle shape you’re good to go.
Of course, if you don’t want the hassle of making them yourself, we’ve got a number of varieties available from Grand Bakery ready for you to get your Hamantaschen Nosh on…
This recipe for Apricot Hamantaschen is a combination of a one I found on King Arthur’s website and others I have pulled from some of my favorite Jewish cooking books. Feel free to play with it a bit—or use your own butter cookie dough recipe. You can also use apricot preserves instead of the filling below for faster oven to mouth time…
Recipe adapted from King Arthur Flour
Tea with ‘barb
About two weeks ago, I was walking through our produce department and noticed that the first bright red stalks of rhubarb were piled on the shelf. Naturally, I had to buy some—though I had no idea what I was going to do with it when I got it home. This type of thing happens a lot, usually when I am driving through the valley and see a farm stand. I am a visual shopper.
Like most people, when I think rhubarb I think pie. But, I don’t always have the time, or energy, to make a pie crust. Then I go the easy route and make it into a crisp ‘cause I always have oatmeal. And, let’s face it, you could put that topping on anything and make it taste good. It should come as no surprise that I ended up doing just that…and it was fantastic.
At least the few bites I got were fantastic. My family of vultures ate it all before I had a chance to get my fill.
Because of this, I have been on the lookout for something different to do with the rhubarb we have downstairs in the shop. When I came across this recipe for Baked Rhubarb, I was fascinated. Earl Grey is my tea of choice. I drink it all day, every day. So, I am very familiar with its citrusy flavor. And, I get why this recipe would work, rhubarb and citrus complement each other nicely.
So this experiment will be happening this week and I will be hiding my own stash in the fridge. I am looking forward to finding out what it will taste like when it is mixed in with some yogurt…when no one is looking!
Baked Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest
Adapted from Food 52 Read more…