Fettuccine with Asparagus Cream

 

Springtime means fresh asparagus. Don’t you just love those tender, young stalks? If you’re anything like me, you want to make the absolute most of fresh asparagus while the season lasts. This means that you are going to want to incorporate it into your meals from morning to night. You can start your day with asparagus quiche or frittata, enjoy it pickled with a sandwich for lunch, or have it in a salad or soup as a starter for dinner. Failing that, you can try this unique and beautiful pasta dish that works equally well as a side dish or entrée.

 It is quick and easy to make, pretty on the plate, and company worthy.

Fettuccine with Asparagus Cream

 1 bunch asparagus

⅔ c. heavy cream

2 garlic cloves, peeled, but left whole

Copious gratings of fresh nutmeg

1/8 t. white pepper

⅓ c. grated Parmesan

Kosher salt, to taste

8 oz. fettuccine

Snap off woody ends of each asparagus spear and discard. Cut off tips; set aside. Cut remaining stems into thirds. Keep the tips and stalks separate.

In a small saucepan bring the cream and garlic to a boil. Remove from heat, remove the garlic, and stir in nutmeg, white pepper, Parmesan, and salt to taste; set aside.

 Cook the reserved stalks in boiling salted water for about 4-5 minutes until tender; drain. Add to cream mixture. Blend with an immersion blender, or with a mini food processor, until smooth and creamy.

Cook the pasta according to package directions. Two minutes before the end of cooking time add reserved asparagus tips.

Gently reheat the cream, drain pasta and asparagus tips, and toss with cream.

 Divide into two bowls. Top with additional Parmesan cheese, if desired.

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Ticket to Ride: The Official Cookbook by Alan R. Moon, Reviewed

 

 Years ago on PBS there was a program hosted by delightful Englishman, Graham Kerr, called “Dinner on the Diner.” Each week he and a number of fortunate guests would board a luxury train and explore one part of the world or other. Celebrity chefs were invited to cook along with the train chefs while touring, doing local food shopping, all the while seeing exciting points of interest along the way. I was a big fan of that show, and ever since then, have been very interested in taking a train trip, not only to see beautiful scenery, but also to stop in quaint towns, and be served marvelous meals, prepared by awarded chefs, and served by handsome young men in tuxedos.

 Sigh. Where was I? Oh, yes…

Because this doesn’t seem to be in the cards for me, I have to live vicariously in other ways, and have done just that by way of the recently published (April 2024), Ticket to Ride: The Official Cookbook by Alan R. Moon based upon his iconic board game of the same name. Prior to being introduced to this cookbook, I had heard of neither Moon nor the game, but having investigated, I must say that the game looks pretty darned cute. If only, she sighed heavily, I had someone to play with, but I digress.Those familiar with the game will find this cookbook easy to navigate as the recipes are organized by the destination tickets awarded in the game. These feature dining car menus inspired by the cities visited during your railway adventure.  Those unfamiliar with the game may be interested in knowing that it was first published in 2004, and later that year won the prestigious Spiel des Jahres Board Game of the Year award. Whether you are familiar with the game or not, this cookbook is a real winner. Visually it is most attractive. There are some truly wonderful pictures inside, the layout is inviting, and I love that there are specially designed menus for each destination, including a cocktail.The recipes look absolutely delicious, each of which is accompanied by a photo. I like that in a cookbook, in fact, I have come to demand it. In order for a cookbook to engage me, it has to be visually appealing first and foremost, and this one most definitely is. The recipes in the book, in nearly all cases, are easily doable, and utilize ingredients that you generally have at home. My mouth watered as I paged through. At the back of the book there is a comprehensive index of all of the recipes, handy conversion charts, and a map showing all of the train routes. There is a code in the back that you can scan in order to get the game so that you can play it yourself.Game fan, or not, train fan, or not, this is a delightful culinary tour of North America featuring recipes for delicious regional foods, accompanied by beautiful photography. Seasoned veteran or novice cook, gamer or otherwise, this is a must have for your culinary library.

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 Disclaimer: I received a complimentary copy of this book in exchange for an unbiased review.

 

Tangerine Refresher

 

I always find citrus to be very refreshing. Whether it’s a squeeze of lime juice in a bowl of guacamole, slices of lemon on top of broiled chicken or fish, or the juice of tangerines in cocktails or other beverages. This summer, when the heat is on, you are going to want a tasty cool down, and this is your answer. Be sure to lay in a big supply of Melissa’s Ojai Pixie Tangerines so that you can turn a good majority of them into ice cubes. Tangerine juice ice cubes are used in this beverage, of course, but they are also delicious when placed into a tall glass of lemonade, iced tea, or cola. 

Tangerine Refresher

 The flesh of 1 Ojai Pixie Tangerine

1 c. milk

½ t. vanilla extract

1½ T. sugar

5-10 tangerine juice ice cubes*

 Place all ingredients into a mini high-speed blender, and blend for 30 seconds.

 *5 regular ice cubes, 10 mini ice cubes

 This is the ice cube tray that I use the most, and I love it! It makes both large and small ice cubes, but I far prefer the small because they are so darned cute. This set also comes with a handy scoop and ice tongs. It makes a great gift, so keep it in mind come Mother’s Day or Father’s Day.

Photo: Amazon

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Simple, Serene Summer Tablescape

  How does the song go? “Summertiiiiime, and the living is easy.” That’s going to be my plan for the entire summer of 2024. Easy living, peace, serenity. No complicated food or plans, just relaxing and enjoying. That’s what I had in mind when I created this table — simple and serene.

Even though this is a low maintenance and serene table, that does not mean that it isn’t attractive. I started with the tablecloth that I found in a closet recently and had completely forgot buying. I loved not just the pattern, but the quiet colors. That’s not to say that I don’t like bold colors, but there’s something about entering the summer season, that I like to do quietly.

Rustic chargers are on top of Woven Placemats giving it a simple farmhouse look.

 

The dinnerware is one of my absolute favorites. It is by Portmeirion, and a part of their 'Garden Roses' collection. The salad plate on top has the same pattern as the plate below.

The cup and saucer are also from Portmeirion, from the 'Garden Harmony' collection and complement the plates quite well.The hammered flatware by Mikasa in the 'Opulent' pattern reflects light in various angles as it bounces off each facet. The napkins, from Amazon, in deep green, pair nicely. 

The glazed pitcher in the center, I found here, is filled with a spray of simple grasses.

 

It is flanked on either side by etched crystal, antique candlesticks that the Late Mr. O-P bought me for our first Christmas together. I had thought about using white candles here, but I gave the green a try and I really liked it. I think the green candles keep the table from being washed out. 

The glassware is from La Rocher. These glasses work equally well for water as they do wine, shrimp cocktail, or a dessert mousse. I find them very versatile.I hope that you plan to relax and make the living easy for your family this summer. Enjoy each day.

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 This post is linked to: Tablescape Thursday

Pickled Watermelon Radishes

 

Watermelon radishes. What are they? Up until a couple of days ago, I would not have been able to answer that question. Today, I can. Watermelon radishes are an heirloom variety of Chinese daikon radish, getting their name from their bright, pink interior and green skin, rather than the taste. Some, I find, are deep fuchsia pink on the interior, others are pale green with pink striations. Either way, they are quite good, and far less harsh than what I’ve always known to be of standard radishes. They are members of the mustard family, and are firm, crunchy, and pleasantly mild.

These can be used on a charcuterie tray, a relish tray, in a Buddha bowl, or on top of salad. Wherever you use them, they are going to look lovely, and draw attention.

I chose to pickle mine, adapting a recipe that I found on loveandlemons.com. If you don't feel as though you are intrepid enough to try the watermelon radish, you can certainly feel free to use this pickling recipe with the common radish. Imagine how lovely these would be to take to your host or hostess when attending barbecues or picnics this summer.

Photo: Amazon

 Then again, maybe with planting season coming up, you’d just like to grow your own. You can find seeds here.

Pickled Watermelon Radishes

1 5-lb. pkg. Melissa’s Watermelon radishes

1 c. white vinegar

1 c. water

2½ T. sugar

1 T. sea salt

½ t. mixed peppercorns

½ t. mustard seeds

 Thinly slice the radishes (using a mandoline, if possible), and divide between 4 12-oz. jars.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes and stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

 Store in the fridge for up to 2 weeks.

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Garlic Parmesan Mushrooms

 

 Are you ready for something new and exciting for Meatless Monday? Well then, you have come to the right place. Not only is this recipe super simple to make, but also extremely versatile. It can be used as a sumptuous side dish, ladled over a sizzling steak, or, to get a magnificent main dish, toss it with the hot cooked pasta of your choice. It is amazingly good, and tastes as though it’s much more difficult and time-consuming to make.Garlic Parmesan Mushrooms

Adapted from dailyviral.net

 2 T. butter

1 T. extra virgin olive oil

6 cloves garlic, minced

8 oz, whole baby bella mushrooms

⅓ c. heavy cream

2 T. cream cheese, room temperature

⅓ c. freshly grated Parmesan cheese

¼ t. onion powder

¾ t. Italian seasoning

Salt and pepper, to taste

Fresh parsley, to garnish

Rinse and clean the mushrooms and pat dry.

Melt butter and olive oil in a 10" skillet over medium heat

Add mushrooms and cook until browned, around 5 – 7 minutes.

 Add garlic, cream, cream cheese, Parmesan, onion powder, and Italian seasoning, and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.

 Garnish with fresh parsley and serve.

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Product Recommendation: Automatic Foam Soap Dispenser, Here's Why You Need It

I don’t know if you’re anything like me, but I wash my hands many times throughout the day because I spend a lot of time in the kitchen cooking, cleaning up, and doing dishes. In the past, I’ve purchased plastic bottles of foaming hand soap from various companies.  I have no complaints about any of those with the exception that, when the bottle is less than half full, depressing the dispenser on top will often send the bottle noisily toppling into the sink. I also find that the top button can get pretty messy from the repeated touching with dirty hands.

Photo: Amazon

This Automatic Foam Soap Dispenser solves all of those problems. All you do is twist off the top, fill it with liquid designed to create foaming hand soap, twist the top back on, and put it in place. Anytime you need to wash your hands, just put your hand underneath, and the proper amount is immediately dispense. You can fill it with the foaming hand soap refill of your choice, or you can make your own by combining a tablespoon of Dawn dishwashing liquid with water and adding a number of drops of the essential oil of your choice. You even have the option of mounting it to the wall if this is what you prefer.

Photo: Amazon

One thing I particularly like about this is that it requires no batteries, but charges by use of a USB cable. I never thought washing my hands could be as much fun as it has turned out to be thanks to this wonderful automatic soap dispenser.

Photo: Amazon

With Mother’s Day on the horizon, if you’re struggling to come up with a gift, this may just be your answer. You can grab one here.

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Bacon-Wrapped Meatloaf

 

Meatloaf is one of my favorite things. At heart, I’m just a simple girl, and nothing pleases me more than comfort food, whether it comes in the form of a double cheeseburger, or meatloaf, mashed potatoes, and green beans. Because I love it so much, I’m always looking for new recipes. I found this one on Pioneer Woman’s website. Let me just say that this is excellent, but I had a bit of trouble with it. I followed the directions exactly as written, with the exception that I cut the recipe in half. After I had baked it for the required amount of time at the required temperature, I pulled it out of the oven, went to slice it, and it wasn’t near done; it was shockingly mushy inside. One would think that perhaps there was something wrong with my oven, but I had something else baking in the oven at the same time, and it came out just fine.

 Considering that I had already planned this meatloaf for two nights, plus meatloaf sandwiches, I was not going to let this deter me. I cranked the oven up to 400°, and put it back in for 30 minutes. It came out perfectly, and that bacon was wonderfully crisp. I don’t know what my problem was; I just wanted to give you that information so that if you find yourself in a similar situation, you’ll know what to do. Honestly, considering her meatloaf was twice the size of mine, it stands to reason that one half that size would’ve gotten done sooner. Anyway, it’s delicious; just watch how you bake it.

Bacon-Wrapped Meatloaf

For the Meatloaf:

1 c. whole milk

6 slices white bread*

2 lb. ground beef

1 c. (heaping) freshly grated Parmesan cheese

¼ t. seasoned salt

¾ tsp. salt

Freshly ground black pepper

1/3 c. minced flat-leaf parsley

4 whole eggs, beaten

10 slices thin/regular bacon

 For the Sauce:

1½ c. ketchup

1/3 c. brown sugar

1 t. dry mustard

Tabasco, to taste

 Preheat oven to 350˚ (See note above). Pour milk over the bread slices. Allow it to soak in for several minutes.

 Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

 With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

 Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

 * I used half bread and half Italian breadcrumbs. It gave it a lovely texture, and I liked that extra little bit of flavor.

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Smothered Burritos

 

When you’re craving something special, is there a particular cuisine that appeals? For me it’s Mexican, or at least the American version of Mexican food that I have grown to love over the years. These smothered burritos never fail to satisfy that culinary lust. They are stupidly simple to put together, but the entire process takes a bit of time because the beef is best when slow cooked and refrigerated overnight, maximizing the flavor. After that is accomplished, assembly is simple, and these have been known to please a crowd.Smothered Burritos

 For the beef:

1 2-2.5 lb. chuck roast

1 1-oz. pkg. taco seasoning mix

1 10-oz. can Rotel tomatoes*, undrained

 Place chuck roast into the bottom of a 4-5 quart slow cooker. Sprinkle taco seasoning over the top, and pour over tomatoes to cover. Cook on LOW for 6 to 8 hours until meat is tender. Remove meat, shred with two forks, removing pieces of fat. Return meat to the slow cooker for 15 minutes.

Place meat into a lidded container, and refrigerate overnight.

 To Assemble:

8 large (burrito-size) flour tortillas

1 16-oz can refried beans

2 10-oz cans enchilada sauce

1 lb. white American cheese, shredded, divided

Fresh cilantro for garnish (optional)

Preheat oven to 375° degrees. Spray a 9” x 13” baking dish with PAM. Pour 1 can of enchilada sauce into the bottom of the baking dish and spread evenly. If any juices or sauce remains from the cooked beef, add it as well.

 Slightly warm refrigerated beef in a microwave or pan on the stove.

 Arrange tortillas on a clean work surface. Divide refried beans among the tortillas, spreading them in a line across the center of the tortilla. Top beans with a generous amount of beef, and then shredded cheese to cover. Wrap each “burrito style,” i.e. fold the sides over the filling, fold the bottom up to cover the filling, and roll.

 Place each filled burrito seam side down into the baking dish.

Slowly drizzle remaining can of enchilada sauce over burritos, being sure to cover every bit of the tortillas.

Top each burrito with remaining cheese.

 Cover loosely with foil, tenting if necessary to avoid sticking to the cheese. Bake for 35-45 minutes or until cheese is completely melted and sauce is bubbly.

 Garnish with fresh chopped cilantro. Serve with burrito toppings of your choice, e.g. pico de gallo, salsa, sour cream, black olives, diced red onion, guacamole, shredded lettuce, etc.

 *Diced tomatoes and green chilies

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