Noodle Bowls - For a Quick Chinese New Year Lunch

From the kitchen of One Perfect Bite...We've had a busy day. The saving grace was accommodation had been  made early on, so, while the day was over-scheduled, we got through it with a smile. In keeping with my plan to serve Chinese food during the Spring Festival, I whipped up these noodles for our lunch. I had asparagus and fresh mushrooms in the refrigerator, and I thought these lovely noodle bowls would be perfect for a Chinese-style lunch. While the recipe I'm featuring is not truly Chinese, in appearance, taste and execution, the noodle bowls would fit perfectly on a Chinese table.  I found the recipe last summer when looking for ways to cook asparagus from a harvest so successful it caused the shelves of farm stands to sag under its weight. I can't resist a bargain and, as a result, my refrigerator shelves sagged as badly as those in the farm stands. The question than became, "now that I have it what do I do with it?" I went searching for recipes and found the original source  for the noodle bowls  here. While I've made  few changes to the original, the dish still contains only four basic ingredients, including asparagus, mushrooms, eggs and of course, noodles.  The eggs which provide the protein in this dish are handled in the same way as those that are used to make Spaghetti Carbonara. This dish, however, is more mildly flavored. The noodles are quite nice and perfect for any time of year.  While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.

A Springtime Soup - Potato and Cheese Soup with Asparagus

From the kitchen of One Perfect Bite...This is the soup that I made for the lake picnic on Saturday. While I prepared it on Saturday morning, it could have been made several days ahead of serving. Like all potato soups, it thickens as it sits, but that can be remedied with the addition of extra stock or milk. The thyme and cheese make this an especially flavorful version of classic potato soup, and the asparagus is a springtime addition that adds a lovely crunch to each spoonful of the soup. Fat spears can be sliced into coins, but smaller spears should be cut be cut into 1/2 to 1-inch pieces. If the soup is made ahead of time, the asparagus and cheese should not be added until the soup is reheated for serving. I usually add lemon juice to creamy soups and sauces at the end of cooking to boost flavor and add a bit of acid to the mix. While the original recipe, which comes from Whole Foods, calls for red potatoes, I have used russets and Yukon Golds with good results. I tend to use whatever I have on hand and that is usually russet potatoes. While they don't hold their shape as well as red or Yukon Gold potatoes, I don't think that makes any difference in a pureed soup. When I have time, I use a ricer to puree the potatoes. Classic potato soup is grainy and those of us who learned to make it with a ricer miss that grainy feel on the tongue. As it happened, the folks attending the picnic were all good cooks, so I took the time to rice rather than puree the soup. I'm often asked why I don't use fresh thyme when I make this soup. Truth is, I do if I have it on hand, but I won't drop everything and run to the store to get it. I've found through trial and error, that 3/4 teaspoon of dried thyme is a good substitute for 6 sprigs or 1 tablespoon of the fresh herb. I've also found that this soup transports well. I used a 1/2 gallon thermos to get it to the lake on Saturday. The steaming soup went into a pre-warmed  thermos and it stayed piping hot  for 3 hours. It was a hit with my fellow picnickers and I had no leftovers to tote home, so, all-in-all, it was a great, if unusual soup, to take on a picnic. I know you will like this soup. While it is easy and relatively inexpensive to make, it is also delicious and represents peasant cooking at its best. I do hope you'll give this version of potato soup a try. Here is how it is made.

One-Pot Lemony Chicken and Orzo

From the kitchen of One Perfect Bite...I still keep my eyes open for low cost recipes to pass on to a group that was formed during the recession to help women who were trying to feed their families on a limited budget. The recession is long over, but we still get together for coffee three or four times a year to touch base and keep each other up to date. I make it a point to take a recipe or two with me when we meet up. Old habits die hard. I found the recipe for this super quick one dish meal on Recipes.com and I passed it on to them. It's a nice recipe and I'm comfortable passing it on to you. If you'd like a more upscale version of the dish replace the green beans with asparagus and top the finished dish with a sharp grated cheese. You can have the dish on the table in about 30 minutes and it definitely is inexpensive to make. If you're watching pennies or simply looking for a quick week night recipe, do give this one a try. Here is how it's made.

Table for Two - Risotto Primavera for Two

From the kitchen of One Perfect Bite...Those of you who try this recipe will be really pleased with the results you achieve. This risotto is delicious and despite the unconventional manner in which it's made, the finished dish is well-flavored and creamy. The recipe, which comes from Cook's Illustrated, is easy to make and the risotto is perfect as a side dish or entree. The dish has wonderful color and it truly speaks to Spring. I like this dish well enough to include it in my menu for Easter Sunday. I love that this recipe is scaled to feed just two people. I have never had any luck reheating risotto, so it's good to know there will be no leftovers to deal with. I do hope you'll give this recipe a try. Here is how the risotto is made.

Spring Vegetable Risotto

From the kitchen of One Perfect Bite...I feel almost guilty posting this recipe when so many of you are still buried in snow, but the blooms of daffodils and Thundercloud plum trees have announced the arrival of spring here the the Pacific Northwest and I wanted my kitchen to reflect the change of season. I decided to make this wonderful lemon flavored risotto, prepared with a handful of spring vegetables, to mark the occasion. This is one of my favorite dishes, and when I am home alone I can make a meal of it. When the Silver Fox is home, I'll make lamb chops to round out his plate and keep one of the world's most committed carnivores happy. While risotto is not hard to make, it demands some attention from the cook. The liquid must be added in stages and the rice must be stirred as it cooks, but once you've established a rhythm, those lovely grains will reward you with a delicious and savory treat. It is important to serve the rice just as it has finished cooking. This is not a dish that keeps well and the rice will become gummy if it sits and is allowed to cool. I do hope you'll give this flavorful spring risotto a try. Here is how it's made.

Asian-Style Asparagus Salad

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From the kitchen of One Perfect Bite...By rights, I should have kept this salad to use as a feature for Frugal Friday, but it looked so pretty and is so easy to assemble, that I couldn't contain my enthusiasm. The first of the local crops to flood our farm stands are leeks and, of course, asparagus. I've been doing some work with both and I have a few really nice recipes to share with those of you who are in the market for new ways to prepare either vegetable. I do, however, want to start with asparagus because it has a shorter season and is the more popular of the two vegetables. We had guests on Friday evening and I made this salad to accompany the gorgeous planked salmon the Silver Fox had on the grill. The salad is a hostess dream because it can be made hours ahead of time and left to marinate and chill until you are ready to use it. The recipe I used comes from the Better Homes and Gardens website. There are no problems with the recipe but I did want to briefly touch on blanching, why it is done and why instructions for the technique vary from one website to another. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste, or to set color. Blanched vegetables are cooked for a prescribed period of time in boiling water before being plunged into a cold water bath to quickly stop the cooking. In the case of asparagus, exact times are difficult to pinpoint because the size of the spears varies from one bunch to another. This recipe suggests blanching the asparagus for about a minute in boiling water before transferring it to an ice water bath to stop the cooking. That's fine if all you want to do is set color, but it is not long enough produce the crisp tender spears you want to use in a salad. You are going to have to stand there and test them to make sure you get it right. Mine took about three minutes to reach that perfect crisp tender texture that my family so enjoys. The recipe is Simon simple, so, if you get the blanching right you can't go wrong. This is a lovely spring salad or starter and I really think you'll enjoy its simplicity. Here is how the salad is made.

Asian-Style Asparagus Salad ...from the kitchen of One Perfect Bit courtesy of Better Homes and Gardens

Ingredients:
1 pound fresh asparagus spears, trimmed
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon toasted sesame oil
Sesame seeds, toasted

Directions:
1)  In a covered large saucepan, cook asparagus in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large resealable plastic bag.
2)  In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds. Yield: 4 servings.







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Stir-Fried Asparagus with Pork

From the kitchen of One Perfect Bite...Except for an occasional stray bunch, our local asparagus crop is finished for the year. I hate to see the season end because I love the myriad ways in which asparagus can be used. The recipe I'm featuring today is a personal favorite. It is a quick and simple stir-fry that ticks all the boxes that I think are important. It has flavor, texture, and even offers a bit of heat. It was a perfect way to finish off my last pound of asparagus. The crop here gets thinner in size as the season progresses and my last bunch was quite thin. There was no doubt in my mind how it would be used. How can you not like a dish that is fast, easy and delicious? I hope you'll give this light entree some consideration. I promise you won't be disappointed. Here's how it is made. Enjoy.

Stir-Fried Asparagus with Pork...from the kitchen of One Perfect Bite courtesy of The New York Time

Ingredients:
1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
1/4 pound ground pork
1 tablespoon minced garlic
1/2 cup scallions
1/2 cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).

Directions:
1) Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
2) Heat a large skillet over high heat for about 2 minutes. Immediately add half of peanut oil, chilies if you're using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.
3) Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
4) Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired. Yield: 4 servings.

One Year Ago Today: Relish - Two Hot DogToppers

Two Years Ago Today: Red Pepper Relish

Three Years Ago Today: Parmesan Crisps

Asparagus Lasagna

From the kitchen of One Perfect Bite...Asparagus is still plentiful in our local farmer's markets and I have two final recipes that I want to share with you as its season draws to a close. I'll feature one tonight and another tomorrow. I want to warn you up front that tonight's recipe  is neither quick nor easy  to prepare and patience is required to work through it. I can also tell you that it is over-the-top delicious and the dish is one that foodies and others with sophisticated palates will enjoy. The recipe was develop by Martha Rose Shulman for the New York Times. You can find her original recipe here.  I want to point out that this recipe uses an olive oil bechamel. I've included a recipe for it at the end of this post so you don't have to go searching for one. I'd also like to suggest you make three cups of the sauce to use with the lasagna. My only criticism of this dish was that I though the edges and the top were a bit too dry. The extra sauce will solve that problem and allow you  to really enjoy this light and luscious main course. The lasagna can be assembled well-ahead of serving, so this is a marvelous dish to prepare for guests. You'll get to serve them a really special meal and yet have time to enjoy their company. I think those of you who try the lasagna will really be pleased. Here's how it is made.  

Asparagus Lasagna...from the kitchen of One Perfect Bite courtesy of Martha  Rose  Shulman and The New York Times

Ingredients:
2 large garlic cloves, peeled
Salt
2 pounds asparagus
1 recipe olive oil béchamel (see below)
3/4 cup plus 1 tablespoon freshly grated Parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
1/2 pound no-boil lasagna noodles

Directions:
1) Fill a pasta pot with water, and add garlic cloves. Bring to a boil while trimming asparagus by breaking off woody ends. When water comes to a boil, add salt to taste and asparagus ends. Reduce heat to medium low, cover partially and simmer  asparagus ends for 30 minutes. Remove asparagus ends and garlic cloves from water and discard. Bring water back to a boil, and add asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain cooking water. Allow asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut all asparagus (thick or thin) into 1-inch lengths. Set aside.
2) Whisk 1/3 to 1/2 cup of cooking water from asparagus into béchamel, along with 1/4 cup of Parmesan and herbs. Add freshly ground pepper to taste and adjust salt.
3) Oil or butter a 3-quart baking dish or lasagna dish. Bring water back to a rolling boil, and drop in enough lasagna noodles to cover surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer pasta to a bowl of cold water, then drain on a clean dish towel.
4)Spread a very thin layer of béchamel over bottom of baking dish. Cover with a layer of pasta. Stir asparagus into remaining béchamel, and spread a layer over noodles. Sprinkle on 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining Parmesan. Cover tightly with plastic if storing in the refrigerator.
5) Preheat oven to 350 degrees. Drizzle 1 tablespoon of olive oil over lasagna, and cover tightly with foil. Bake for 30 minutes, or until bubbling. Uncover, and continue to bake until top just begins to color, about 10 minutes. Remove from heat, allow to sit five to 10 minutes, and serve. Yield: 6 servings.

Olive Oil Bechamel

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk
Salt to taste
Freshly ground white or black pepper

Directions:
Heat oil over medium heat in a heavy medium saucepan. Add shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have texture of wet sand. Whisk in milk all at once, and bring to a simmer, whisking until mixture begins to thicken. Turn heat to very low, and simmer, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula, for 10 minutes, until sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

One Year Ago Today: Crusty Farm-Style Fried Chicken

Two Years Ago Today: Lemon Coleslaw

Three Years Ago Today: Red Cooked Chicken

Asparagus Soup with Green Garlic and Eggs

From the kitchen of One Perfect Bite...I'm not a vegetarian, much less a vegan, but I have been known to make some darn good meatless meals. We had a guest this weekend who avoids meat, and I wanted to serve  a really nice meal that I knew she would enjoy. I have lots of meatless recipes, many of them developed specifically for her, but she visits so often that I've worked my way through the recipes I'm really proud of. While searching for new ideas and options, I found a recipe for asparagus soup that had been developed by Martha Shulman for The New York Times. The recipe was unusual in that it uses green garlic. Green garlic is young garlic that is harvested before the cloves have begun to mature. When pulled, it resembles a large scallion with a deep green stalk and a pale white bulb. It can be found in farmer's markets for a week or two in the springtime. While its flavor is unique an adequate substitute can be fashioned by combining one small leek with one large garlic clove. The soup is really easy to make and the only spot that might cause you trouble is the tempering of the eggs. If you follow the directions in the recipe below, you'll be fine, as long as you remember the soup must stay at a low, slow simmer once eggs are added. I also recommend that this be done just before you plan to serve the soup. I let my soup sit for a while and the lovely creamy broth began to turn green. The wait time did not affect the flavor of the soup, but it did lose some of its eye appeal. This is a really nice spring soup and I heartily recommend it when asparagus is in season . I hope you'll come back tomorrow when I'll be featuring the vegetable crepes that were served with it. Here's the recipe for the soup.

Asparagus Soup with Green Garlic and Eggs...from the kitchen of One Perfect Bite courtesy of Martha Rose Shulman via The New York Times

Instructions:
1 pound asparagus
5 cups chicken stock, vegetable stock, or water
1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
Salt and freshly ground pepper
4 large eggs
1/4 cup freshly grated pecorino or Parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)

Directions:
1) Break off woody ends of the asparagus stalks. Combine them with stock or water and garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Remove asparagus stems from broth with a slotted spoon. Discard Stems. Season broth to taste with salt and pepper. Cut asparagus into 1-inch pieces and add to broth. Simmer 8 to 12 to minutes. Asparagus should be tender and fragrant, but remain bright in color. Do not overcook.
2) Just before serving, beat eggs, cheese, and parsley together in a bowl. With soup at a bare simmer, whisk a ladleful into egg mixture, stir well and then whisk back into soup. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve over a toasted slice of peasant bread or over a large spoonful of pasta or rice. Serve immediately. Yield: 4 servings.








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Skillet-Baked Eggs with Asparagus and Fresh Herbs

From the kitchen of One Perfect Bite...This simple entrée was the surprise hit of our weekend. It is absolutely delicious and almost effortless to make. I served this for a late supper on Sunday night along with small salads and crusty French bread. The meal was really well-received. I personally never could have conjured this combination, but asparagus and eggs were made for each other and, if you have any doubts, one bite of this just set frittata-like creation will change your mind. The lemon and olive oil that are drizzled over the finished eggs are grace note that help set this light entrée apart from any other baked-egg dish I have tried. The recipe did not specify a pan size, so I used a 12-inch oven proof-skillet. I'm going to downsize and use a 10-inch skillet the next time I make this because there will be less chance of overcooking the eggs. I like mine set but still jiggly and that didn't happen in the 12-inch pan. I really hope you will try this recipe. It is really special and will have your socks going up and down. It is hard to beat fast, easy and delicious. Here's how the eggs are made.

Skillet-Baked Eggs and Asparagus with Fresh Herbs...from the kitchen of One Perfect Bite courtesy of the Good Appetite column in The New York Times

Ingredients:ay
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Directions:
1) Heat the oven to 300 degrees. In a large skillet over medium heat, warm olive oil until shimmering. Add asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2) Whisk together eggs, 4 tablespoons of herbs, and cream. Whisk in Parmesan, salt and pepper. Pour egg mixture over asparagus and place skillet in oven.
3) Bake for about 20 minutes, until set, but still slightly jiggly in center. Cool in pan for about 10 minutes before serving. It is best warm, not hot.
4) Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges. Yield: 4 servings.








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Two Years Ago Today: Smoked Salmon Quesadillas

















Three Years Ago Today: Watermelon Drinks

Roasted Asparagus wth Parmesan and Crumb Crust

From the kitchen of One Perfect Bite...How many people does it take to produce a decent photo of asparagus with a Parmesan crust? Obviously, more than are sitting at my kitchen table tonight. Ordinarily, I bypass the recipe and find something else to post, but this is such a nice dish that I wanted to share it with you  while asparagus is still in season. I'll be posting twice today to make up for the bad photograph. The version of the dish I'm highlighting tonight was developed by Mark Bittman, and you can find his recipe and a photo of the asparagus as he made it, here. The dish is simple to make and can be assembled several hours before serving. Those of you who try this recipe will be really pleased with the results. Here's how the asparagus is made. 

Roasted Asparagus With Crunchy Parmesan Topping...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1/2 cup bread crumbs, preferably homemade
1/2 cup freshly grated Parmigiano-Reggiano
1-1/2 pounds asparagus, more or less
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper.

Directions:
1) Heat oven to 450 degrees. Combine bread crumbs and Parmesan.
2) Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers, and, if asparagus are thick, add a splash of water. Drizzle with olive oil, sprinkle with salt and pepper, and place in oven.
3) Roast until asparagus are tender, 10 to 12 minutes if they’re thick. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, recipe can be made as much as two hours before serving; just leave asparagus at room temperature.)
4) Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature. Yield: 4 servings.








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Stir-Fried Asparagus with Ginger Coins and Sesame Oil

From the kitchen of One Perfect Bite...Asparagus is still plentiful in our local farmer's markets and I wanted to share this recipe with you while it is still being harvested. This is a quick and delicious stir-fry that is flavored with dark Asian sesame oil and sliced ginger that is crushed as it is stir-fried. It is easy to make and the only thing you have to be cautious of  is overcooking the asparagus. This dish comes together quickly but the length of time it actually cooks will depend on the thickness of the stalks. The times suggested in this recipe are based on medium-sized spears. If yours are thicker or thinner, you are on your own and will have to play it by ear. Asparagus cooked in this way has wonderful flavor and absolutely gorgeous color. I love this dish for its taste and visual appeal and, left to my own devices, I'll mix it with brown rice and make a meal of it. Bob prefers it as a side dish. As I was pulling the elements of this post together, I realized I had done another Asian-style recipe last year on this day. I'm sure my subconscious is toying with me. Sensible people don't stir-fry on Memorial Day, yet I did it again. I think I must be channeling a special friend.

Several years ago Bob and I traveled through Southeast Asia with some remarkable people. Many of them had military backgrounds and had served in Vietnam. The testosterone levels in the group were fairly high and there was polite jostling among the men see whose exploits and memories would carry the day. Tucked in our group was a woman, about my age, who had a passion for textiles and weaving. She was a charmer with a wicked sense of humor, but like most of us gals, she looked like a grandmother and her interests pegged her as a homebody. The way she carried herself and spoke led me to believe I had only seen one side of the coin. I could sense there was more, a whole lot more to her story, and that she was a person with a tale to tell. At any rate, we adopted each other for the duration of the trip and I picked up on the vague smile that appeared when the guys talked rank. I also had seen the distinctive silver chain she used to carry her keys. Its spread eagle insignia helped me put the pieces together, so I had a sense of who she was, though I still was not sure and did not ask. I tend not to pry and prefer to let folks tell their own stories when they are ready to unveil them. That happened as we came closer to Hanoi. She withdrew a bit and absented herself from the group when we toured the Hanoi Hilton. That evening she shared bits of her history with me. My friend had retired from the service with flag rank. She was a Bird Colonel, the first woman ever to to achieve that rank. She entered the service right out of college and because of her age and medical background, she had first hand knowledge of what happened in the Hanoi Hilton. She had absented herself from the tour because she did not want to see a sanitized version of a place she knew to be a hell hole. She spoke briefly of the death she had seen during her tours, but her focus was on the damaged minds and bodies the war had left behind. She carried the weight of those who were less honored than their fallen comrades, those who had no special day set aside for remembrance of the sacrifices they, too, had made. Since meeting her, we've expanded our Memorial Day to include them all and proudly fly the flag to salute them and, of course, her. I send my thanks today to all who serve. May God bless and keep you all.

Stir-Fried Asparagus with Ginger Coins and Sesame Oil...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:
1 pound asparagus (1 bunch)
2 tablespoons vegetable oil
5 thin, quarter-sized slices fresh ginger
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 teaspoon Asian sesame oil

Directions:
1) Break off and discard woody base of each stalk. Cut usable portion of each stalk into 2-inch sections, placing tips and stalk pieces in separate piles.
2) Heat a large, deep skillet or wok over medium-high heat for about 30 seconds. Add vegetables oil and turn pan to coat it evenly. Add ginger coins to pan. Salt and cook, scooping and pressing down on ginger slices to mix with oil and salt. Cook until ginger is fragrant, about 15 seconds.
3) Reserving tips, scatter stalk sections into pan and toss with ginger and oil. Cook, tossing now and then, until shiny and bright green, about 30 seconds. Add tips and toss to mix everything well.
4) Add broth to pan, pouring it in around the sides, and toss to mix well. Cook, scooping and turning now and then, until the asparagus is tender but still firm, and most of stock has cooked away, about 3 minutes.
5) Add sesame oil and toss ingredients to coat. Turn out onto a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Asian-Style Mushroom Soup

Two years Ago Today: Blue Cheese Bread

Three Years Ago Today: Dandelion Blueberry Bars

Asparagus with Lemon, Pine Nuts and Parmesan

From the kitchen of One Perfect Bite...Asparagus in the Pacific Northwest is coming to market with a vengeance and is available, at least at farm stands, for prices that are a gift to consumers. I paid $1.29 for a pound for asparagus today and my problem for the next few weeks will be serving it in ways that prevent it from becoming boring. It is really difficult to determine who to credit for today's recipe. I originally saw a version of it on Real Simple, but some backtracking leads me to believe the recipe first appeared in the cookbook, As Fresh As It Gets. While the recipe I'm featuring today is actually a stir-fry, it is more Italian than Chinese, and, save for technique, it has no ties to Asia. While I trim asparagus, I no longer shave it, so the dish came together quickly and I had it on the table within 30 minutes. This is a nice side to serve with plain grilled meats or poultry, and, if tossed with a lemon dressing, it has the potential to become a great salad. This is a very straightforward recipe and the only potential problem would be overcooking the asparagus. So, for heaven's sake, please don't do that. Here's the recipe I used to make this simple, yet delicious, side dish. I hope you enjoy it as much as we do.

Asparagus with Lemon, Pine Nuts and Parmesan...from the kitchen of One Perfect Bite courtesy of Real Simple and the book As Fresh As It Gets by Christian Gaudreault and Star Spilos

Ingredients:
2 tablespoons pine nuts
2 tablespoons olive oil
2 pounds asparagus (2 bunches), trimmed and cut into 2-inch pieces
kosher salt and black pepper
1 teaspoon thinly sliced lemon zest
1 ounce Parmesan, shaved

Directions:
1) Heat oven to 350 degrees F. Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.
2) Heat oil in a large skillet over medium heat. Add asparagus and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add pine nuts and toss to combine. Sprinkle with lemon zest and Parmesan. Serve immediately. Yield: 4 servings.

Cook's Note: You can also grill the asparagus in this recipe. Toss the whole asparagus with the oil, salt, and pepper. Grill over medium heat until tender, 4 to 6 minutes. Cut into 2-inch lengths and top with the lemon zest and Parmesan.

One Year Ago Today: Chocolate-Ricotta Ice Box Cake

Two Years Ago Today: Portobello Mushroom Burgers with Caramelized Onions and Roasted Garlic Aioli

Three Years Ago Today: Strawberry Glace Tart

50 Women Game Changers in Food - #12 Lidia Bastianich - Rice and Asparagus Soup

From the kitchen of One Perfect Bite..."Tutti a tavola a mangiare!” This simple phrase is the age old Italian call to dinner and Lidia Bastinaich uses it at the end of each episode of her PBS cooking program. Were she to call me to the table, I'd be there in an instant, honored to break bread with the woman who captured 12th position on the Gourmet Live list of Women Game Changers in Food. She is a fascinating woman who has built a successful life and career around the food she fashions and brings to life. She was born in Istria when the region still belonged to Italy. It was ceded to Yugoslavia after WWII and the blending of Italian and Slavic cultures produced a cuisine that is unique to the area. Her food reflects that and it often marries elements of Italian and Croatian cooking. She has an impressive resume. There is, of course, her work as a television chef, but she is also a best-selling cookbook author, a successful restauranteur and the owner of a food and entertainment business. She is also an active community service volunteer. I love her recipes and some of my favorite pasta and soup dishes have come come from her cookbooks. I've chosen a lovely soup to represent her cooking today. It is an unlikely marriage of asparagus, cauliflower, leeks and brown rice. The combination produces an outstanding peasant soup that I know you will enjoy. The soup is substantial without being heavy, and its deep flavor, born of a long simmer and slow reduction, is truly unique. Here's the recipe.

Rice and Asparagus Soup...from the kitchen of One Perfect Bite courtesy of Lidia Bastianich

Ingredients:
1-1/2 pounds fresh asparagus spears
1/2 cup extra-virgin olive oil plus more for serving
4 plump garlic cloves, crushed and peeled
2 cups cauliflower fleurettes cut in 1/2-inch cubes
3 cups chopped leek, cut in 1/4-inch white and green pieces
5 quarts water
2 bay leaves
1 tablespoon coarse sea salt or kosher salt plus more to taste
1 cup brown rice
Freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

Directions:
1) Rinse asparagus and snap off tough bottom stubs. Slice spears crosswise into 1/3-inch chunks, including tips. Pour 1/3 cup of oil into a 6-quart pot, drop in crushed garlic and turn on a medium-high flame. Cook garlic for a minute or two, just until fragrant and lightly colored. Add cauliflower to pot, and stir to coat with hot oil. Cook, stirring now and then, until cauliflower is crusty but not too browned, about 4 to 5 minutes. Stir in chopped leeks and cook until softened and sizzling, 3 or 4 minutes more.
2) Pour 5 quarts of water into pot. Add bay leaves and salt. Stir well, scraping up any crust that formed on bottom of pot. Cover and bring to boil over high heat. Stir in asparagus, return to a boil and adjust heat to keep broth bubbling steadily and slowly reducing. Cook, uncovered, for about 1 hour, stirring occasionally, until volume is reduced by almost 1/3 and broth is full of flavor. Stir in rice, return to boil and cook for 30 minutes, until rice is al dente, then turn off heat. Season with freshly ground black pepper and more salt to taste. Stir in 1/4 cup grated cheese. Serve immediately in warm bowls. Pass more cheese and olive oil at the table. Yield: 3 quarts.


The following bloggers are also paying tribute to Lidia Bastianich. I hope you'll visit all of them.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda


Next week we will highlight the food and recipes of Rachael Ray. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information. Everyone is welcome.

Herbed Asparagus Salad

From the kitchen of One Perfect Bite...If I wait another week they'll be giving asparagus away. I promise this will be the last recipe I post for it this season, but, with prices so low, I really had to try this lovely and easy to assemble salad from Bon Appetit magazine. This is the type of dish I would normally not dream of making, but when asparagus is this cheap and abundant, there is no reason not to experiment. I can safely say no harm, no foul has been done to the family food budget. The salad was a big hit with the folks at my table this past weekend and I have no reservations about sharing it with you. The components of the salad can be made a day ahead of serving, though they should not be combined until you are ready to plate the various elements for service. The asparagus tends to get slimy and just plain unpleasant if dressed too far in advance of eating. More often than not, the ingredients for this salad are tossed together. I prefer to serve mine as a composed salad. The choice is yours. I know those of you who opt to make this salad will really enjoy it. There is nothing here not to love. Here's the recipe.

Herbed Asparagus Salad with Scallions and Cucumbers...from the kitchen of One Perfect Bite, courtesy of Bon Appetit Magazine

Ingredients:
Dressing
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Directions:
1) To make dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
2) To make salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve. Yield: 10 to 12 servings.






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Two Years Ago Today: Blackberry Cobbler








You might also enjoy these recipes:
Asparagus Pea and Saffron Risotto - A Feast for the Eyes
Asparagus Tart - Healthy and Gourmet
Shaved Asparagus Pizza - Annie's Eats
Asparagus Gratin - Closet Cooking
Cream of Asparagus Soup - Savoring Today
Asparagus and Gorgonzola Souffle - Guvi's
Braised White Asparagus and Leek Salad - FOODalogue
White Asparagus Panna Cotta - Almond Corner
Asparagus Salad with Hard-Boiled Egg - Coconut and Lime
Asparagus Risotto - Vegalicious Recipes

Asparagus Pesto

From the kitchen of One Perfect Bite...Here, as promised, is the asparagus pesto I spoke of yesterday. It's made with the odd bits and trimmings left from yesterday's pickling marathon. The pesto can, of course, be made with perfect spears, but because all the ingredients used here are pureed, that would be a waste of lovely vernal green. I love the mild flavor of this sauce and serve it with pasta, fish or chicken. I am aware of how limiting its color is. The Silver Fox has dubbed this Shrek Sauce and, of course, our older grandsons have picked up on it. It's best we keep that our little secret. I'd rather Mark Bittman, who develop the recipe, not know how my family has defamed his lovely pesto. You will need a food processor or blender to make this. The recipe is a study in simplicity. Everything goes into the bowl of a blender or food processor and is pulsed until you have the texture of you are looking for. I've taken mine to a sauce-like consistency. That's all there is to it. While the pesto can be refrigerated for up to a day, its color does not improve with age. If you want a lovely vibrant sauce make it just before it is to be served. Here's the recipe.

Asparagus Pesto...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

Directions:
1) Bring a large pot of water to a boil and salt it. Add asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some cooking liquid, and let asparagus cool slightly.
2) Transfer asparagus to a food processor and add garlic, pine nuts, 2 tablespoons of oil, Parmesan, a pinch of salt and, if needed, a couple of tablespoons of the cooking liquid. Process mixture, stopping to scrape down sides of container as necessary, and gradually add remaining oil and a bit more of reserved cooking liquid to moisten if it is needed. Add lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken. The pesto can be refrigerated for up to 1 day. Yield: 4 to 6 servings.








One Year Ago Today: Asparagus Soup















Two Years Ago Today: Fresh Mint Ice Cream







You might also enjoy these recipes:
Artichoke Lemon Pesto - Ciao Chow Linda
Broccoli Pesto - A Thought for Food
Basil Mint Pesto with Walnut Sauce - Pinch My Salt
Wild Garlic Pesto - Nami Nami
Lemon Arugula Pesto - Dixie Chik Cooks
Mom's Pesto Genovese - Chef Tom's Blog
Basil-Walnut Pesto - Smitha's Spicy Flavors
Cilantro Walnut Pesto - Little Corner of Mine
Dandelion Pesto - David Lebovitz
Roasted Zucchini Pesto - Angie's Recipes

Stir-Fried Asparagus with Chopped Nuts and Ginger

From the kitchen of One Perfect Bite...I know, I know. I'm really am sorry. Today's photo is dull and less vibrant than I'd like it to be. While planning for the week, I made a mental note to photograph this dish before it was tossed with soy sauce. My intent was lost somewhere between the drawing board and the wok, and as you can see, I mechanically added soy sauce to the pan, giving the asparagus and nuts the exact hue I was trying to avoid. I do things like that. All the time. Fortunately, all that's hurt is my pride, and the photo is a more accurate depiction of the finished dish than my staged attempt would have been. I'm on my own for supper tonight and this is the type of dish I like to make when Bob is not home. We both like this stir-fry, but while I consider it an entree, he considers it a side dish, and that can make dinner more complicated than I like it to be. I had this with a bowl of steamed rice and it made for a wonderful meal, one, I might add, that is perfect for Meatless Monday. Asparagus floods our local markets at this time of year and it can be purchased for less than $3 a pound. I take advantage of the season while it lasts. This is an especially easy dish to make. It uses ingredients that can be found in any grocery store and can be table ready in less than 30 minutes. I use tamari when I make this, but regular soy sauce can be used as a substitute. More information about tamari can be found here. I find it to be more flavorful regular soy sauce, so I keep a supply of it on hand. The only caution I have to share with you regarding this recipe, is a reminder not to overcook the asparagus. Make sure your wok or pan is hot before adding oil to it. This step prevents food from sticking to the pan as you stir-fry. If you have all the ingredients ready to go, this comes together in seconds. It should be served immediately. While cashews are more authentically Asian, you can use peanuts or cashews to make this dish. While there is no true substitute for the nuts, water chestnuts or sunflower seed kernels can be added to provide texture for those who are allergic to them. I know that those of you who try this dish will love it. Here's the recipe.

Stir Fried Asparagus with Chopped Nuts and Ginger...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds asparagus, cleaned and diagonally cut into 1 -1/2-inch pieces
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
1 tablespoon fresh ginger, finely chopped
1 tablespoon tamari or soy sauce
1/2 cup salted peanuts or cashews, chopped

Directions:
1) Heat a wok or frying pan. Add vegetable and sesame oil and heat until oil shimmers.
2) Add ginger and cook for 1 minute, stirring often.
3) Add asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in nuts and tamari or soy sauce. Cook 2 minutes longer. Serve immediately. Yield: 2 to 3 main course servings.








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Two Years Ago Today: Blueberry Salsa







You might also enjoy these recipes:
Asparagus Pea and Saffron Risotto - A Feast for the Eyes
Asparagus Tart - Healthy and Gourmet
Shaved Asparagus Pizza - Annie's Eats
Asparagus Gratin - Closet Cooking
Cream of Asparagus Soup - Savoring Today
Asparagus and Grogonzola Souffle - Guvi's
Braised White Asparagus and Leek Salad - FOODalogue
White Asparagus Panna Cotta - Almond Corner
Asparagus Salad with Hard-Boiled Egg - Coconut and Lime
Asparagus Risotto - Vegalicious Recipes