white asparagus wrapped in japanese eggplant
with a chiffonade of shiso
served over mizuna
spicy lemon miso dressing
blistered shishito peppers and grape tomatoes
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
The 5 Star Makeover theme for April is a special seasonal ingredient, White Asparagus.
“For a brief two weeks at the end of April, the prized white asparagus is in season. In Germany, this mini-season is celebrated with a mania not to be missed, and every restaurant in on the tradition offers a special menu, called a Spargel Karte. These menus include anywhere from three to thirteen courses, all featuring the tender, sweet, white asparagus. Typical classic dishes include a white asparagus with Hollandaise sauce or a white asparagus soup. We invite you to think outside the box to create a unique gourmet dish featuring white asparagus.”
Continue reading “white asparagus wrapped in japanese eggplant”
Roman-Style with Orange Peel and Sage
We recently hosted another Sunken City Supper Club event. Featuring a five course fixed menu, this season showcasing “The Winter White Dinner.” The decor was all white, and we playfully incorporated white foods into the menu.
The Sunken City Supper Club is a fresh, local and secret place to periodically mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan.
Continue reading “The WINTER WHITE Dinner: Totally Chic”
Peruvian White Asparagus
Shaved Californian Avocado
I was shopping at Whole Foods Market today for meat to make a very Autumn-Style dish for a big party this weekend: Stout Braised Short Ribs, a two-day process which we will be starting tomorrow morning.
Walking into the produce section, I noticed this big display of asparagus, the quintessential Spring vegetable, right? Turns out this asparagus was from Peru. Where Spring has sprung! In solidarity with my Southern Hemisphere Cooking Compadres, I picked up some asparagus to serve along side a Whole Foods pre-cooked smoked chicken tonight. Their smoked chicken is really good.
Trim off the end of the asparagus, then shave the entire stalk with a vegetable peeler.
Place shaved asparagus stalks in salted simmering water with a bay leaf. Cook until tender, taste for doneness. This was about 8 minutes. When tender, place asparagus in an ice bath to stop the cooking, then dry on paper towels.
Mix mayonnaise with finely chopped fresh tarragon, salt and pepper, and a splash of tarragon vinegar. Tonight’s dinner had to be effortless, considering the upcoming party and all the cooking involved. But…
Mayonnaise aficionados might appreciate an “almost effortless” homemade version, compliments of Julia Child, that I paired with fresh swordfish here.
“Mayonnaise is one of the finest and most important sauces in classic cuisine. The shame is that few of us ever taste the kind of fresh handmade mayonnaise that deserves such culinary status – and even dedicated home cooks don’t realize that making their own is a simple process that takes only minutes and, if you use a food processor, almost no effort at all.” Julia Child
Shave a slightly under-ripe avocado into strips with the vegetable peeler. Season asparagus with salt and pepper, ladle tarragon mayonnaise over the center, top with shaved avocado ribbons. Add a tarragon sprig for garnish. This side dish was really simple and quite lovely.
Happy Spring to My Blogger Friends in the Southern Hemisphere!
For more information on Peruvian White Asparagus, please visit Gourmet Trading Company here.