The Charmed Kitchen

Grilled Purple Asparagus

I was given some beautiful purple asparagus yesterday from my friend Carl Skalak from Blue Pike Farm. I wanted to respect the ingredient but didn’t think I wanted to just and steam and eat it like I normally do. I asked for ideas and I got them. Lots of them. I ended up using a grill pan and incorporated a lot of what friends had suggested. I heated up the pan and drizzled the asparagus with olive oil and sprinkled it with coarse pink sea salt.  Because they were so big I waited to add sliced garlic. I didn’t want the garlic to burn before the asparagus was cooked.  I also grated some lemon zest on them. As they cook, purple asparagus turns green so I had an easy indicator for done-ness. I wanted them to still be crisp so I stopped cooking them when they were still a little purple. In a small pan I fried an egg I had also gotten from Carl. I used butter and did it over low heat. Once the egg was done I plated the asparagus and slid the egg on top. The asparagus was warm all the way through, but still was crisp. When I broke the egg yolk and it drizzled over the asparagus it was simply wonderful. Thanks for all the ideas. Divine!!!!

In the grill pan

Starting to change color

Finished off with a fried egg

Rustic Herb Braids

Since I have been baking for as long as I can remember and I love herbs it is inevitable that I combine the two sometimes. One of my favorite recipes is this one for braided herbs breads loaded with herbs, shallots and garlic. I’ll be doing a talk tomorrow with the Master Gardeners on Cooking with Herbs so I made this bread for them to taste. I’ll also be making this bread for my cooking demo at Earthfest on Sunday. If you love to bake and love herbs this might be a bread you’d like to make, too.

Judi’s Herb Braids

5 ½ -6 ½ c. flour- white, spelt, whole wheat or a combination*

2 packages quick rising yeast**

¼ c. sauteed shallots or onions

2 T. each dried marjoram and parsley

1 T. each dried oregano and minced garlic

1 T. honey

2 t. dried thyme

2 t. salt

¼ c. olive oil

2 ¼ c. hot water

 In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto surface and cut in half. Cut each half into thirds. Roll each piece of dough into an 18-inch rope. Loosely braid three ropes together and repeat with the remaining dough. Place on greased baking sheet and cover until doubled in size, about 20 minutes.

Bake in a preheated 375-degree oven for 25-30 minutes, or until bread sounds hollow when tapped lightly. Makes 2.

 Variation: Try adding ¼ c. of wheat germ, oat bran or 2 tablespoons of seeds (sesame, pumpkin, sunflower, poppy, etc.)

* Whole wheat flour will require a longer kneading time.

**Regular yeast can be used, but rising times will be longer and water should be warm, not hot.

Roll dough into ropes

Braid loosely and pinch ends.

Bake once loaves have doubled in size.

I have pink Lily of the Valley plants that I am thinning out. Let me know if you would like some. Pulling them out early next week.

Freshly rolled marshmallows

As promised here is the recipe for making marshmallows. I’ve used this recipe for ages and what I like about it is that it is super easy and still gives you yummy marshmallows. I’ve seen more complicated versions- but why make life harder than it already is? The recipe calls for packets of gelatin. If you want to use sheet gelatin instead, which I did, the adjustments are in the directions. Ether works fine.

                       Marshmallows

1/2 c. cornstarch

1/2 c. powdered sugar

small amount of butter

2 envelopes unflavored gelatin, or 6 sheets of gelatin*

1/2 c. granulated sugar

1/3 c. water

2/3 c. corn syrup

1/2 t. vanilla

Combine cornstarch and powdered sugar in a small bowl. Butter an 8x8x2 inch-baking pan. Sprinkle with some of the cornstarch mixture. Reserve the rest of the mixture for use later on. Combine the gelatin, granulated sugar and water in a small saucepan and cook over low heat, stirring constantly until gelatin is dissolved.** Pour gelatin mixture into a large bowl, adding the corn syrup and vanilla. Beat with an electric mixer on high speed for 15 minutes. Be precise on the timing. The mixture will be thick and fluffy, marshmallow cream, actually. Pour mixture into the prepared pan, spread evenly and refrigerate overnight. The next day, sift some of the reserved cornstarch mixture over the marshmallows. Sprinkle some more of the coating mixture on a work surface and turn the marshmallow out onto the prepared surface. Cut the marshmallows into 1-inch squares, coating as you go. The marshmallows are very sticky until completely coated. Allow to dry on a rack. Store in an airtight container for up to 3 weeks. Makes about 4 dozen candies.

You can swap out flavorings- using maybe mint or lemon in place of the vanilla. You can also add a few drops of food coloring, if you like. Oh, and when you are at the rolling the pieces around in the cornstarch and powdered sugar stage of the process- don’t wear black. You’ll thank me later for that.

* Note: 3 sheets of sheet gelatin= one packet (1 tablespoon) of powdered gelatin.

** Note: If you are using sheet gelatin place it in the pan with COLD water and stir until dissolved. Then add the sugar and just cook, over medium-low heat until just warm, stirring often. Don’t let the mixture get too hot or the gelatin will not work.

Dissolve gelatin in water

Cook with water and sugar until warm

Combine with remaining ingredients in mixer

Mixture after 15 minutes of whipping

Spread in prepared pan and chill

Cut into squares

Roll in cornstarch/powdered sugar mixture

Cauliflower and Broccoli Salad

I wanted to make a broccoli salad for dinner tonight but didn’t have quite enough broccoli so I decided to use cauliflower as well. It turned out great and was easy to do. I like to steam the cauliflower and broccoli for a few minutes. I still want them crisp but just like to take the edge off the “raw” ness a little bit. I added sweet pepper, bacon and shredded cheese. You can add other veggies, too. Sometimes I add chopped sweet onion or water chestnuts.  If you are looking for a different salad or a different way to serve cauliflower and broccoli I highly recommend this salad.

Cauliflower and Broccoli Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Combine veggies in a large bowl.

Add cheese and bacon

Add mayo, salt and pepper and stir to combine

Parker on squirrel patrol

First let me say that I love squirrels. I think they are cute, although I’ll admit they can be quite destructive. Parker does his best but even a dog needs a rest from the constant barrage of squirrels. Besides, he is not as young as he used to be.

One of the problems I find this time of year is that as I start to put out container planters the squirrels love to dig them up. I planted some lettuce seedlings yesterday in planters for a continuous fresh salad harvest. I awoke this morning to find them dug and scattered. I managed to save some of the plants but they are looking pretty sad. Solution? Cayenne pepper. I dusted the planters heavily with cayenne. This should keep the squirrels from digging them up. I’ll add more after heavy rains until the plants are bigger and out of danger from the squirrels. This also works to keep squirrels out of the bird seed and birds are not bothered by the cayenne.

Asparagus and Yellow Pea Soup

I love asparagus and when it is in season I pretty much eat it every day. I love it just steamed with a little butter but it seems I end up using it in lots of stuff. Omelets, salads, stir fries and soup to name a few. Today I wanted a soup using yellow split peas but something more evocative of spring than winter. I cooked the split peas separately in salted water until just tender. That takes about 20-30 minutes. The idea was to have peas with texture not peas that had cooked to mush. This is what I came up with. I was really happy with the soup- I think you might be, too. I did a vegan version but feel free to use chicken stock, if you prefer.

Asparagus and Yellow Split Pea Soup

1 c. yellow split peas, rinsed*

2 T. olive oil

1 onion, chopped

2 ribs celery, sliced

1 sweet pepper, any color, seeded and chopped- I used yellow

1 qt. vegetable stock- or whatever stock you like

1 lb. asparagus, bottoms trimmed

hot sauce to taste

salt and pepper to taste

Place peas in medium saucepan and cover with water. Add salt to taste. Simmer until tender, about 20-30 minutes. Meanwhile heat oil in soup pot and cook onion until tender. Add the celery and peppers and continue cooking until they are tender.  Drain peas and add to the pot along with the stock and bring to a simmer. Slice the asparagus into 1-inch pieces and reserve the tips. Place stems in the soup and cook for about 4-5 minutes. Add the tips and cook until they are just tender. The tips cook faster so I leave them out for the first few minutes the stems are cooking. Tenderness is a subjective thing, sometimes. I want the asparagus to still have a little “bite” to them. If you prefer them more tender cook as long as you like. Serves 3-4.

*Note: If you can’t find yellow split peas the green ones work fine, too. I just like the way the yellow worked with the green of the asparagus.

Lamb Stew

I was lucky enough to get a lamb shoulder from my friend, Kaey Bray, who raises extraordinary lambs. I knew it needed moist heat so I decided to make a stew. I started the lamb in the crock pot with onions, garlic, carrots and bay leaves. I also added a quart of chicken stock and let it go all night on low. Since we were having the dish for lunch I wanted to be sure the meat was falling apart tender. Late morning I added whole fresh mushrooms, diced sweet potatoes, Tuscan seasoning , red pepper flakes, nutritional yeast and some home made vegetable soup base. Before serving  I mixed some water and flour and added it to thicken the liquid. I let it simmer about 30 more minutes and served it over hot cooked pasta. I did not cut the meat up- trust me it was moist and fork tender. Jonathan was so happy.  Well, we both were.

Lamb Stew

1 lamb shoulder roast, about 2-3 lbs.

3 onions, peeled and chopped

1 lb. carrots, peeled and chopped

20 cloves peeled garlic- not a misprint- Jonathan loves garlic

1 qt. chicken stock

1 lb. fresh mushrooms, trimmed and washed

1 large sweet potato, peeled and cubed

1 T. soup base – or salt and pepper to taste

1 T. Tuscan seasoning

1 T. Nutritional yeast

1/2 t. crushed red pepper flakes

1/2 c. flour

1/2 c. water

Place lamb in crock pot with carrots, onions, garlic and stock and cook on high for 2 hours. Turn down to low and continue cooking for 4- 8 hours longer. Add mushrooms, sweet potato and seasoning and cook on high 1 hour longer. Combine flour and water in jar with tight-fitting lid and shake to combine. Pour into lamb mixture stirring until mixed. Cook 30 minutes longer and serve over hot cooked pasta.

Combine lamb roast with carrots, onions, garlic, bay leaves and stock.

Ready for thickening

Since I have had a lot of response to the cookie pictures I thought I had better post the recipe. Just a simple sugar cookie with royal icing. Always tasty and like any classic, always in style.

 Sugar Cookies

1 c. butter

1 c. sugar

1 egg

1 t. vanilla

3 c. flour

2 t. baking powder

3 T. milk

Extra sugar for sprinkling, if desired

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an un-greased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

Decorating your cookies:

You can use buttercream frosting  but I prefer to use royal icing. Because royal icing contains egg whites it gets hard. Cookies have a smooth appearance and can be stacked. When making royal icing ALWAYS USE PASTEURIZED EGG WHITES OR POWDERED EGGS WHITES TO PREVENT SAMONELLA.

You can also use colored sugar and sprinkles and mini chocolate chips for eyes.

Royal Icing

1 lb. powdered sugar

½ t. cream of tartar

5¼ t. egg white powder, available in some grocery stores and in baking supply stores

6 T. water

½ t. vanilla, optional

Assorted food colorings, I used a little pink in the “piggies”.

In large mixing bowl combine dry ingredients and mix well. Add water and vanilla and beat until light and fluffy, about 10 minutes. Divide into small bowls and tint each batch as needed. Keep bowl covered with a damp towel while waiting to use as royal icing dries out quickly.

Barbecue Chicken Salad

Its sometimes a challenge to use leftovers. I often use them in soups and salads. Today I found myself with some leftover cooked chicken and wanted to do something fun with it. I decided to make a big salad but rather than just add the chicken I first heated up the chicken in some home made barbecue sauce. It made the whole salad more fun and the warm chicken was a nice counterpoint to the cold salad veggies. Super easy and very tasty.

Barbecue Chicken Salad

3-4 cups lettuce, rinsed and torn into bite-sized pieces

1/2 c. shredded cabbage

1/2 c. chopped sweet pepper

salt and pepper to taste

1-2 T.olive oil

1-2 T. cider vinegar

1 c. cooked chicken, cubed

1/2 c. barbecue sauce

1/4 c. cashews

Arrange veggies in bowl on on a plate. Sprinkle with salt and pepper and drizzle with the oil and vinegar. Place chicken on small skillet and add the barbecue sauce. Heat until bubbly, stirring often. Spoon over the vegetable mixture and sprinkle with cashews.

Lettuce with cabbage and peppers

Heat chicken and barbecue sauce together