The Fumbling Foodie

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

So many recipes, so little time.

That's the way I felt while thumbing through the April/May 2011 issue of Fine Cooking. I've subscribed to many cooking magazines in the past few years and so far the only one that's a keeper is Fine Cooking. The recipes typically don't require exotic ingredients, most require just a few ingredients, and the results are tasty.

Normally I need to load a salad up with dressing in order for it to be palatable.  I'm just not a rabbit-food guy.  My wife, on the other hand, likes her salads with almost no dressing. This one has almost no dressing, but it was so tasty I enjoyed it that way.

I have one of these Kyocera ceramic slicers and it worked great for shaving the asparagus as well as shaving the gouda. And around here hazelnuts are called filberts.

Peeling Hazelnuts

Yes, you want to peel them.  The skins are slightly bitter. Heat the oven to 350F.  Put the hazelnuts in the oven.  When slightly toasted and aromatic, remove from the oven and let cool.  Wrap them up in a towel and rub the hazelnuts against each other and most of the skins will disintegrate.

Vinaigrette

3 tablespoons rice vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon clover honey
1 tablespoon finely chopped shallot

 

Salad

1 lb medium-thick asparagus spears
2 cups baby arugula
1/2 cup hazelnuts, roasted, pealed, and chopped
Shaved Aged Gouda.

Whisk all of the vinaigrette ingredients together and set aside.

Remove the tips from the asparagus and set them aside in a large bowl. Trim the woody ends from the stalks then cut them in half crosswise.  Shave each stalk half, discarding the first shaving. Add the shavings to bowl of tips. Add the vinaigrette to the bowl, toss to coat, and set aside for 15-20 minutes.

Add the arugula and hazelnuts.  Toss again. Put a serving on each plate and arrange a few gouda shavings on top.

Serves 4-6

Mothers Day Postponed One Week

I had to work dawn til disk last weekend and so was unable to treat my Sweet Lady Wife to the Mother's Day she deserved. She was very understanding and supportive but I know I had to make up for it this weekend.

Breakfast: Blackberry-Stuffed French Toast

This is from Gwen Ashley Walters wonderful Cool Mountain Cookbook. I've made this before and it is my wife's favorite.

















Spinach Salad with Blue Chees, Pecans, and Creamy Raspberry Vinaigrette

1/4 cup fresh or frozen raspberries
1 shallot, minced
1/4 teaspoon minced garlic
1/4 teaspoon fresh thyme
2 tblsp raspberry vinegar
2 tblsp rice wine vinergar
2 tblsp red wine vinegar
1/2 cup olive oil
1/4 cup honey

Blend raspberries, shallot, thyme, and all three vinegars in the blender.

Drizzle in the olive oil and honey.







Sear-Roasted Salmon with Roasted New Potatoes

This is my favorite way to prepare salmon. Sear it in the saute pan on the stovetop over high heat. Then put it in the oven for a few minutes to finish.

My Sweet Lady Wife likes these potatoes so well I think I could serve them and get forgiveness for any sin.















Dessert: Chocolate and Banana Crepes

Crepes are an easy favorite in the Fumbling Foodie household. Smear some Nutella on half the crepe, add some sliced bananas and fold the crepe in half. Drizzle a little Nutella on top and add a dollop of whipped cream.

A Good Vinaigrette

1 Part Red Wine Vinegar
1 Part Dijon Mustard
4 Parts Extra Virgin Olive Oil
Salt & Pepper to Taste

Spinach Salad

Salad of baby spinach, hearts of palm, green and white asparagus, and almonds.

Salad of Frisee and Poached Egg

I made this in a French cooking class a while back. I wanted something a little bit French to go with The Great Crepe Experiment.

Salad of Frisee with Poached Egg, Lardons, and Sherry Vinagrette

2 bunches frisee
4 eggs
1 lb apple wood smoked bakon
1 cup sherry vinegar
2 cups olive oil
1 teaspoon chopped garlic
1 teaspoon diced shallot
1 teaspoon chopped fresh thyme
1 teaspoon sugar
salt & pepper to taste

Pour the vinegar into a small mixing bowl. Slowly whisk in the olive oil. Add the shallots, garlic, sugar, and thyme. Season with salt and pepper. Set aside.

Slice or chop the bacon into small pieces, saute, until crisp, and set aside.

Add some white vinegar and salt to a pot of water (The vinegar and salt makes the proteins in the egg denature fatser and as a result it will set up faster) and bring to a boil. Add the eggs, poaching fo about 4 minutes or until the yolk has the desired consistency.

Tear or chop the Frisee lettuce into bite-sized pieces. Toss with the dressing, bacon, salt, and pepper. Place a portion on each plate. Top with a poached egg.

For poaching eggs, I have been using these little silicon cups with great results: