Oven-Roasted Asparagus

Every now and then this single woman needs a little help with dinner, especially after a long day at the office. Tonight's help came in the way of a rotisserie chicken breast prepared by my local market. I picked up a bundle of asparagus and a pound of Red Delights cocktail tomatoes and the meal was practically prepared.

Without question, roasting is my favorite method of preparing most vegetables. It brings out the flavor better than steaming and it is so easy! In under 15 minutes, I had dinner on the table, photos were taken, and I was ready to eat. Perfect!

Oven-Roasted Asparagus

Ingredients:

1 bunch asparagus

Olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:
1. Preheat oven to 425 degrees. The hot oven is key!

2. Wash spears thoroughly. Stack the spears and evenly cut the tough stems off the bottom. (Some people choose to peel these but that is a little too much effort for me.)

3. Place on a rimmed cookie sheet, pat dry with a paper towel, and then generously drizzle with olive oil. Roll spears to cover thoroughly. Sprinkle with kosher salt and freshly ground black pepper, to taste.

4. Roast for 7-10 minutes. (I shook the cookie sheet once during this roasting time to ensure roasting on both sides.) For thicker asparagus spears, roasting time may take 13-15 minutes.

Other serving ideas:
Take roasted asparagus from the oven and generously sprinkle with freshly grated Parmesan cheese. Place in oven for 30-60 seconds. Or, remove from oven, plate, and top with freshly squeezed lemon. Serve with lemon wedges.

Basmati Rice with Fresh Herbs

Remember the Indonesia Ginger Chicken recipe I posted last Saturday? I mentioned how this was best when eaten with basmati rice and cooked carrots. If you haven't tried basmati rice, stop right now and go add it to your grocery store list for this week. It is so aromatic and takes little to no effort to prepare.

This recipe, Rice with Fresh Herbs, comes from Mark Bittman's cookbook, How to Cook Everything: Simple Recipes for Great Food. I used a combination of fresh basil, cilantro, and Italian parsley. Basmati rice is more expensive than other long-grain rices, but the aroma and the flavor are worth every penny. You will send me dozens and dozens of roses when you see how easy and delicious this simple side can be and how many compliments you will receive when you serve it.

Rice with Fresh Herbs

Servings 4

From How to Cook Everything

Ingredients:

2 Tbsp butter or olive oil (I used butter)

1/2 cup fresh chervil, basil, shiso, mint, parsley, cilantro, or other leafy herb, or a mixture

1 1/2 cup basmati rice or other long-grain rice

2 1/4 cups water

Salt and freshly ground black pepper, to taste

Directions:

1) Melt the butter over medium heat in a medium saucepan. Cook half the herb in the butter for 30 seconds. Add the rice and cook, stirring, until the rice is coated with butter.

2) Add the water and some salt and pepper. Turn the heat up a bit and bring the mixture to a boil. Cover and turn the heat to medium-low.

3) After 15 minutes, turn off the heat but leave the cover on the rice. Wait 10 minutes, then stir in the remaining herb. Check the seasoning and serve immediately.

Note: I encourage you to patronize our local bookstores for your cookbook purchases.

For my regular followers: This is a repeat but for a good reason.

Fall is for Football and Apples

Photo by iStock

Wonderful, glorious, delicious apples! They are my second favorite thing about the fall. My first favorite? College football, of course, specifically the Crimson Tide.

Despite my love of apple pie a la mode, apple crisp, and any other apple dish that requires fat, cinnamon and sugar, my all time favorite way of eating an apple is fresh.

Did you know there were greater than 7,500 apple varieties worldwide? I'm guessing we probably routinely select from around 15 to 20 available varieties in our area. They store well, are reasonably priced, easy to find, and healthy. Packed with nutrients and fiber, apples are low in calories; a small/medium-sized apple is only around 80 calories.

Without a doubt, the Honeycrisp is my favorite but at $2.99/pound they can be eaten only as a special treat. The season for Honeycrisp apples is short but they should be available at your local grocery store currently.

Less expensive and just as enjoyable is my second favorite: the Granny Smith green apple. I also prefer it eaten as a fresh apple. However, there is one recipe I eat often: the Not-Greek Salad with Roquefort and Walnuts. I discovered this while watching Tiny Kitchen with Jill Santopietro at The New York Times Magazine website. Watch the video here. She is entertaining and you will learn a lot.

Here is the recipe for those who are unable to view the video.

Not-Greek Salad with Roquefort and Walnuts

Serves 3 to 4
Recipe by Jill Santopietro, NYT
Photo by Jenny Woodward, NYT

 



Ingredients:
1 tablespoon sugar
1 tablespoon butter
Salt
3/4 cup walnut halves
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons olive oil
3 tablespoons walnut oil
1 Granny Smith apple, cut into bite-size slices
Juice of half a lemon
8 cups mixed greens (endive, watercress, frisée, bibb lettuce, arugula)
3 ounces Roquefort

Directions:
1. In a small skillet, melt the sugar over medium-high heat without stirring. Shake the pan occasionally. Once the sugar is light brown, stir in the butter and a pinch of salt. Stir in the walnuts and cook until the caramel turns dark brown. Transfer to a small sheet pan to cool. Season to taste with salt and roughly chop.

2. In a small bowl, whisk the vinegar, mustard and a pinch of salt and pepper until combined. Whisk in the oils in a slow, steady stream.

3. Place the apples in a bowl, toss with lemon juice and season with pepper.

4. Combine the greens in a large bowl. Toss with just enough dressing to coat. Season with salt and pepper. Add the walnuts, apples and crumbled Roquefort and toss.

Notes:
I generally use whatever mixed salad greens that are available. If I'm going to splurge on this recipe, I am adamant about using Roquefort. Also, don't skimp on the ground black pepper. You'll be surprised how tasty this is on your green apples.

I love, love, love this salad! I don't think I can say it is "life-changing" but I can say it is one of my favorites. So, tell me. What's your favorite apple variety?

Barefoot Contessa on 30 Rock

                            photo from bsideblog

When I find something I enjoy I like to share it here. Tina Fey's character, Liz Lemon, on 30 Rock revealed her love for Ina Garten on last night's episode. Hey, don't we all! For a bonus, we get Matt Damon too. As Ina says, how bad can that be?

Watch here.

Recipe: Brown Sugar Brownies

I was eating lunch at Urban Cookhouse in Homewood when I decided to share half a brownie with my lunch partner. It was so good that I immediately began to search the Internet to learn how I could replicate this delectable delight. I have come close here, but I think I'll need to go back to Urban Cookhouse often for more thorough research.

As I've said before, I will have cooking accomplishments to celebrate and unavoidable cooking disasters. My first attempt was a disaster, which I blame not on my cooking skills but on my 'mature' eyes. My box of dark brown sugar held two pounds, not one; my recipe said 325-degrees, not 275-degrees. Poor vision was definitely my issue and, unfortunately, that batch went directly into the trash.

Fortunately, I had enough ingredients in the pantry to try a second time and BAM! It worked. I used light brown sugar instead of dark and only one-half bag of semi-sweet chocolate chips because that was all I had left. Yet, the brownies turned out great. I wouldn't admit this to just anybody but I will admit it here: these are the first brownies I have ever baked that didn't come from a box!!

This recipe is definitely a keeper.


Brown Sugar Brownies
Adapted from various recipes and two personal attempts

Ingredients:
1 ½ sticks unsalted butter
1 - 1 lb box light or dark brown sugar
2 2/3 cups self-rising flour
3 eggs, beaten
1/2-1 - 8 oz bag of milk chocolate or semi-sweet chocolate chips

Directions:
Preheat oven to 325-degrees.
Melt butter. Add and melt brown sugar. Let cool. Add flour, eggs, and chocolate chips. Mix thoroughly. Place in 9 x 13 rectangular pan. Bake at 325 for 35-40 minutes.

Notes:
I have a sense the extra chocolate chips would be fine. Enjoy with a cold glass of milk.

The Purple Onion Deli & Grill-Inverness

Just across the parking lot from my new favorite Vietnamese restaurant is an old favorite in a new location, The Purple Onion Deli and Grill. This restaurant has been around for awhile and one I frequented quite often when I lived here in the late 1990s. Restaurants are also still located downtown by UAB and in Hoover.

I go for the delicious Greek fare but the extensive menu also includes many American favorites and even breakfast omelets. Under those slices of rotisserie lamb and beef is wild rice. The sauce is a tzatziki sauce rather than hummus, so it is lighter and works well with the sliced meat and warm pita slices.

The Tabouli Salad is a large order ($5.95) and contains chopped parsley, tomatoes, onions, mint, cracked wheat, olive oil and lemon juice, and is topped with feta cheese. The Gyro Plate ($8.95) has the fresh green salad, combined lamb and beef thinly sliced from the rotisserie, wild rice, tzatziki sauce and hot pita bread. Tabouli may be substituted for the green salad for an extra cost of $1.00.

Granted, it was a little messy by the time I carried it and my other shopping bags from the car to the table but you get the idea. It is take-out that makes me smile! There is a drive-through window but calling ahead will cut down on the waiting time. As Rachael Ray would say, "Yum-O". I would never say that, of course.

Indonesian Ginger Chicken

I usually prepare this marinade with chicken thighs, breasts, and legs, but since it is Football Saturday I thought these drumettes would work just fine. They are so flavorful that they really don't need a dipping sauce but the marinade ingredients would make a lovely sauce, if desired. (Note: It goes without saying that one should NOT use the marinade that was on the raw chicken but to heat a fresh batch, right? Raw chicken = missed ballgame due to ugly illness.)

I have a personal bolded notation on this 1999 recipe from The Barefoot Contessa Cookbook that reads: excellent served with basmati rice and cooked carrots! And, that is exactly what I do when I serve this dish.




Indonesian Ginger Chicken
Original recipe, Ina Garten, 1999

Ingredients:
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Directions:
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Blue Cheese Meatloaf

This is not your mother's meatloaf. There is no ketchup and no green bell pepper that insists on revisting for a couple of days after eating. This may be the best meatloaf I've ever prepared and I'm going to pat myself on the back for it. Good job, Jude!

Actually, I began turning over the idea after having burgers with a longtime friend. She chose a blue cheese burger and teased me for sticking with the plain cheeseburger. While I adore blue cheese, I always felt its distinctive flavor overpowered steaks, burgers, and pizza. I found the recipe for Bacon and Blue Cheese Meatloaf quite back accident at Christiana's Kitchen and decided to adapt it to what I had in my refrigerator. Good job, Jude! It is really good.

I know, I know. Relax. The photo looks like it is pink in the middle but it isn't and I've had three slices so far without problems.

Blue Cheese Meatloaf
Serves 6, plus leftovers
Adapted from Christiana's Kitchen Back and Blue Cheese Meatloaf Recipe

Ingredients:
1/2 cup finely chopped large yellow onion
1 garlic clove, minced
1 pound ground beef / 1 pound ground sirloin
4.4 ounces blue cheese, crumbled
2 eggs
¼ cup flat-leaf parsley, chopped
1 tablespoon fresh thyme, chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
2 cups panko breadcrumbs
½ cup purchased steak sauce (I used A1)
Olive Oil

Directions:
1) Preheat the oven to 350°.
2) In a medium skillet over medium-high heat, cook the onion and garlic in a small amount of olive oil. Saute until translucent, about 5 minutes, over medium heat. Add to a mixing bowl.
3) To the mixing bowl, add the ground beef, blue cheese, eggs, parsley and thyme. Use a pair forks to combine; be careful not to overmix. Add the salt, pepper and panko bread crumbs. Toss to combine.
4) Form the mixture into a loaf and place in a pan. (You may opt to freeze the loaf at this point and bake later. Just be sure to really seal the package to keep out all air.) Bake until the loaf is firm and reaches an internal temperature of 160ºF, about 45 minutes.
5) Pour steak sauce over top and bake for 5 – 10 minutes more. Remove from oven and let stand 10 minutes before slicing to serve.

Notes:
For leftovers, try a meatloaf sandwich or slice, wrap, and freeze. I am slicing, wrapping, and freezing individual slices for a quick dinner or quick sandwich when I'm in a time crunch.

Recommended!

Unconventional Breakfast: Grape Gazpacho

Breakfast is always a struggle and I'm forever looking for something that I am willing to eat and/or drink in the mornings BUT that would be nutritious, fast, and filling, i.e., no Cheetos and Mountain Dew. When I found green grapes this week selling for 99-cents a pound, I searched for a recipe that would fit those objectives. 

Alton Brown's Grape Gazpacho was originally designed to be served as an appetizer or soup. I immediately thought breakfast. Grapes, cucumbers, and green apples, oh my!  By adding the walnuts and yogurt, I could get a little protein for a more balanced meal and even some much-needed calcium, fiber, and fatty acids. With a smaller chop, I could even drink this on the drive to the office. 

I was confident I had discovered the breakfast motherload. Plus, this would give me an excuse to use my new Cuisinart 11-cup food processor. Let me just say, wow!

Grape Gazpacho

Recipe by Alton Brown, 2004

Yield: 4 servings

Ingredients:
1 small cucumber, seeded and chopped (approximately 1 cup)
1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup)
1 cup chopped tomatillos (approximately 3 medium tomatillos)
1 pound seedless green grapes (approximately 3 cups)
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 large mint leaves
Kosher salt

Directions:
Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.

Notes:
The white grape juice is too sweet for my personal morning taste. In the future, I will probably cut the juice in half or as needed to pulse. Otherwise, the rice wine vinegar, Kosher salt, and tomatillos are crucial additions in this recipe.

I'll admit I was a bit disappointed in this recipe, but I think reducing the grape juice and leaving out the walnuts (I'm not a big fan) it might be an early morning possibility or maybe a thicker yogurt and blended longer.

What do you think? Is this breakfast-worthy?

From Desert to Abundance: Part II

When I lived in a food desert, everything cooked at home tasted better than anything I could get out. Thus, I started learning to cook. Now that I'm back in Birmingham, I'm starting to question whether cooking is necessary. There is a good restaurant on almost every corner and I'm loving it! Today I found the Saigon Noodle House.

I had my first and only Vietnamese food in Toronto several years ago so imagine how delighted I was to find a well-reviewed Vietnamese restaurant five minutes from where I live. While it appeared unassuming on the outside, the dining room was much larger than I expected and ran the length of the building. The wait staff was friendly, helpful, and prompt. The dining room area was pleasant and very, very clean. Televisions were on but the sound was muted and there was music in the background.

I chose the Goi Cuon Rau or Vegetarian Spring Rolls. I discovered Goi Cuon means salad (Goi) roll (Cuon). It was served with a dipping sauce similar to a Hoison sauce topped with peanuts. With the thinly sliced vegetables, cilantro and basil was a crunchy surprise - a fried rolled won ton wrapper. It was a perfect texture complement. There was a stem sticking out of each that I thought was either a spring onion or possibly a chive. Price: $4.95

I chose the Banh Mi Pate Thit Nguoi or Pate, Roasted Pork, Vietnamese Ham, and Pork Loaf Sandwich. All sandwiches are dressed with a butter spread, soy sauce, cilantro, cucumber spear, shredded pickled carrots, and peppers. The bread was everything that said fresh - crunchy where it should be crunchy, soft where it should be soft. I was feeling very confident and added the peppers. I was caught crying and repeating "ouch, ouch, ouch"! Fortunately, I had also ordered Da Chanh or fresh limeade. Price $4.50, limeade $2.25

There were numerous condiments on the table but I didn't feel I needed anything else on the sandwich. All the sandwich ingredients had distinct flavors and the cilantro was whole, fresh, and flavorful. The menu was extensive, including Tapioca Pearl Smoothies and desserts unlike anything I've seen before. For example, the Che Ba Mau or Red Bean, Yellow Mung Bean, Jelly, and Coconut Milk Served with Shaved Ice. I'm willing to try it.

I brought home half of my sandwich and a slice of this Lemon Raspberry Cake so I could continue to enjoy my delightful discovery while watching Sunday Night Football. Just think... I will drive by there a minimum of six times a week and they have take-out! Highly Recommended.

Reminder: Birmingham Restaurant Week

The first Birmingham Restaurant Week began yesterday and will run through September 25. More than 40 participating restaurants will offer fixed-price meals at $10.10, $20.10, and $30.10. Check out their website to plan what gastronomical delights you want to try this week.

From Desert to Abundance

When you have lived in a food desert for a long time, it takes very little to make one very, very happy. These days, there are so many wonderful places to eat. On an average Monday, I can grab a quick lunch for a reasonable price at a restaurant like Taziki's Greek Fare.

The Monday Special: Grilled Portobello Mushroom Sandwich

grilled chicken, red peppers and Swiss cheese on

a kaiser bun

Granted, I found it odd to have chicken on my grilled portobello mushroom sandwich with its regular hamburger bun. Misleading, I suppose, but not disappointing in taste. I found the chicken totally unnecessary. The portobello mushroom had a great texture and was well-seasoned. Together with my chips and my choice of a fresh fruit side, I was again happily sated.

With a new menu, along with some old favorites, Taziki's remains a favorite.

Hot Dogs for a Cause

Last Sunday The Fresh Market held its 16th annual "Hope Floats" Sidewalk Sale to benefit the Juvenile Diabetes Research Foundation (JDRF). They offered root beer floats, hot dogs with a variety of condiments, choice of chips or popcorn, and gourmet cookies in exchange for a donation to JDRF in support of its mission to find a cure for diabetes and its complications. One-hundred percent of the money raised goes directly to JDRF.

There have been many advancements and improvements in the diagnosis, treatment, and management of diabetes. My longtime friend was diagnosed with diabetes when we were 12 and I've watched her struggle with the complications that result from diabetes. There is no day off from diabetes; there is no vacation from one's diagnosis.

In addition to thanking The Fresh Market for their support of finding a cure for juvenile diabetes, let's also thank the people who volunteer their time to help their communities. Thanks!

Upcoming Event

The 2101 Birmingham Walk To Cure Diabetes

Saturday, September 25 at 9:30 a.m.

Veteran's Park (Valleydale Road)

Hoover, Alabama

Walk: 5K (3 miles)

Check-in: 8:00 a.m.

http://www.walk.jdrf.org/

For more information, contact Sara Hood

(205) 421-9966

shood@jdrf.org

Some Like It Hot

I thought about this recipe on my drive home from work or, more specifically, as I inched along Highway 280E. I had all the ingredients except the cilantro garnish without a grocery store stop, thus the meal was prepared in my head by the time I arrived home.

Although I didn't have a jalapeño pepper, I did have a several peppers purchased at Pepper Place Market and given to me to try, which I used in this recipe but NOT before taking a big bite. BIG mistake! Hot! Hot! Hot! If you can identify the pepper above, I'd appreciate if you'd let me know.

This recipe came from The Minimalist with Mark Bittman in The New York

Times. Watch his 1:59 video here. While a high carbohydrate meal of potatoes, black beans, and corn, one also benefits from the excellent sources of protein and fiber and the low saturated fat.

Southwest Potatoes

Servings: 4-6

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks
1/2 to 1 teaspoon chili powder, or to taste
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese
1/2 cup chopped fresh cilantro, for garnish.

Directions:1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Notes: A dollop of sour cream may work well here too. It would certainly help cut the heat.

The New Mexico Green Chile

A quick trip to Fresh Market led to an unexpected treat: tasting and learning about the roasted Hatch New Mexico Green Chile. The 2010 Get The Fix promo includes printed recipes and a 26-minute DVD educating you on roasting, steaming, freezing, and cooking this treat. The chiles are available in our area in the month of August and the first two weeks in September.

Samples included a slice of the roasted chile together with an equal size of extra sharp cheddar cheese.  The texture was tender and it indeed brought the heat. Cold lemonade was kindly provided for those of us who couldn't take that extra kick of fire.

The Fresh Market staff preparing and serving samples.

Roasting: While the chiles are tender, meaty and beautiful, the skin can be bitter so roasting and peeling are recommended to bring out the most authentic flavor. They may be roasted in a gas-powered roaster, gas grill, charcoal grill,  on the stove top in a heavy pan or griddle over medium to high heat, or in the oven for 5 to 10 minutes at 450-degrees. Be sure that both sides are charred and blistered for optimal flavor and easier peeling.

Steaming: Place the chiles in a brown paper bag or plastic bag with seal. The method of choice would be to place the chiles between two moist kitchen towels for 10 to 15 minutes. If the peel is still present, run under cold water and remove. Leaving a small amount of the peel present for more of the roasted flavor would be fine. Caution: Use gloves when handling chiles.

Freezing: Chiles may be frozen whole or sliced. It was recommended to label a freezer bag with the date, the name of the item, and the heat level; remove any excess air; and, seal tightly before placing in your freezer.

Chile Rellenos
Serves 4

Ingredients:
1/2-inch of oil in frying pain, heated until hot
8 long New Mexico green chiles, roasted and peeled
8 finger size pieces of American, Jack, Cheddar, or Asadero cheese
1/2 cup flour
4 large eggs, separated
1/2 teaspoon salt
1 tablespoon flour

Directions:
Beat egg whites with salt until stiff. In separate bowl beat egg yolks, add salt and flour and mix well. Fold the yolk mixture into egg whites just enough to mix. Use quickly, as this batter will separate. Make small slit in the top of the chile and insert cheese. Roll chile in flour to coat. Dip chile into batter. Fry in hot oil until golden brown on both sides. If oil is hot enough, this will only take a few minutes. Drain on several layers of paper towels.

Recipe provided by the New Mexico Department of Agriculture.

Recipe: Asparagus Pasta Salad

This Asparagus Pasta Salad recipe was one I saved in my recipe folder for several years ago before I ever got around to preparing it; it was part of Rachael Ray's 30 Minute Meals show titled Catch in a Bun.

Obviously, you can add just about anything to pasta and make a meal out of it. However, I'm not a big fan of green peas and I doubt I would have ever tried those in pasta so I substituted a small can of green peas and eliminated the endive.

Asparagus Pasta Salad
Servings 4

Ingredients:
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Directions:
1. Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stove top over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

2. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.

3. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad.

4. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
 
Notes: I did cut just over a minute off the recommended cooking time on the box of pasta. It was perfectly al dente; cooked any longer and I wouldn't have had any shape to the pasta.

Colorful, tasty, easy - all in all, a quick and easy meal (although I did leave a lot of green peas uneaten). Now, if someone would just clean up the kitchen!

To my regular readers: Yes, this is a repost but I have a good reason. Really.

Fall Food Festivals - A Foodie's Delight

Food Event One
Mark your calendars for the first ever Birmingham Restaurant Week. From September 17 through September 25, we can eat and drink our way through 50 participating Birmingham restaurants with a few pubs thrown in for fun. Lunch specials and signature three-course meals will be available for prices of $10.10, $20.10, and $30.10. View participating restaurants and their offerings here.

Food Event Two
As if that wasn't enough, the 38th Annual Birmingham Greek Food Festival will be held at the Holy Trinity-Holy Cross Greek Orthodox Cathedral. I have attended this on several occasions and, despite a few traffic issues, it is well worth your time.

Food Event Three
The weekend of October 8 through October 11, we will be treated with the 29th Annual Saint George Middle Eastern Food Festival at Saint George Melkite Catholic Church. Menu here.

Food Event Four
On Sunday, October 11, Birmingham Originals sponsors the Break 'n Bread wine and food event at Pepper Place Market. Food, wine, and beer selections from local restaurants will be available, along with live music.

Shred This

I feel the need for a real shredfest on this extended weekend. I would like to shred the three traffic violation tickets I received last Tuesday; however, that would not be wise, would it? I'll have to take out my shredding urge on a head of cabbage.

The last time I raised the coleslaw debate was over July 4th. Some of us prefer a mayonnaise-based and some a vinegar-based slaw, but we all agree coleslaw makes a tasty side without a lot of effort.  I'm willing to try them all, but I have a favorite introduced to me by Tyler Florence and it is his Spicy Slaw. He brings the heat with the onions, chile, Creole mustard, black pepper, and hot sauce.

A quick lunch after my shredfest

Spicy Slaw

Recipe by Tyler Florence

Yield: 8-10 cups

Ingredients:

1 head green cabbage, shredded

2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Directions:
Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

Personal Notes:
I start with one cup of mayonnaise, which makes it just moist enough for my taste. You can always add more to your taste. I used red peppers purchased at Saturday's Pepper Place Market (apologies for not knowing the vendor's name).  Ingredients were organic and purchased at Fresh Market in Inverness. Why, you ask? Fresh Market is fabulous, no doubt, but mainly because it takes 30 minutes to travel the two miles to reach a Publix on Highway 280!

Recipe: Red Roasted Pepper Hummus

Have you ever gone into a restaurant to order one thing and end up ordering something else at the last minute? I went to Zoe's recently specifically for the Hummus Plate and opted for a Greek Salad instead. Thus, my hummus craving was not satisfied. I decided to solve that and prepare my own for a football Saturday snack. I ate this with toasted French baguette slices but pita bread, crackers, or raw vegetables, such as celery, are just as good.

Roasted Red Pepper Hummus
Recipe as seen on Pinch My Salt

Ingredients:
1 can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded
1 tablespoon red onion, chopped
1 clove of garlic, minced
1 tablespoon Tahiti
1 lemon, juiced (I also added the zest of the lemon.)
2 tablespoons olive oil
1/2 teaspoon honey
1/2 teaspoon sriracha
1/2 teaspoon ground cumin
1 teaspoon kosher salt

Directions:
Combine all ingredients in a blender or food processor and process until smooth.

If you desire hummus over this Labor Day Weekend but want something even less labor-intensive, there are some good pre-prepared brands in the grocery stores. For a bit of freshness, add some chopped fresh Italian parsley and a few red pepper flakes to taste.

You Can Get Anything You Want At Sylvia's Restaurant

Arriving too late for the Tribute to Charlie Parker Jazz Festival in Harlem was disappointing, but it enabled us to arrive at the famous Sylvia's Restaurant in Historic Harlem just in time, and it was anything but disappointing. It definitely delighted the taste buds of this southern woman.

While it was a beautiful Saturday night, we were able to get a table inside. The wait staff were helpful and friendly, and the prices reasonable for the quality and quantity served. We were primed for soul food after listening to West African drumming and moving to their rhythms in the Marcus Garvey Park.

Chitterlings: the viscera intestines of a pig that have been prepared as food.

I never thought I'd be writing about chitterlings or "chitlins", as I had always heard them called, but I ate them as an appetizer with Sylvia's triple strength hot sauce and moist cornbread. The texture was good, the flavor interesting, and the hot sauce necessary. To be honest, I was expecting fried but considering the fat content of these, we probably didn't need to add more. 

Calories/serving: 398

Fat calories/serving: 313

Low in sodium

High in fat and cholesterol 

For chitlin' eaters, I imagine there is a family recipe passed from generation to generation. I have no such recipe. I'll leave that to the cook staff at restaurants such as Sylvia's.

Entree One: Fried chicken, traditional collard greens (vegetarian available, i.e., no ham hocks), garlic mashed potatoes, and possibly the best gravy I have ever put in my mouth. The fried chicken was perfectly fried and juicy.

Entree Two: Fried Catfish, traditional collard greens, and black-eyed peas. Grilled catfish was also available, a favorite of our waitress.

They were already out of peach cobbler so we selected the sweet potato pie with vanilla ice cream. Delicious!

Sylvia Woods, the "Queen of Soul Food", founded this restaurant in 1962. If you are looking for comfort food, soul food, or just really good food when in New York, mark your map and visit Sylvia's in Historic Harlem. Menu