Skillet-Baked Asparagus and Eggs

It took me some time to get on the asparagus bandwagon. In Arizona, where seasons are practically non-existent (unless you count hot and, well, hotter), one doesn't grow up with the amazing produce which summer is associated with in most of the rest of the world.
While our plants and trees withered and died in the ever-increasing temperatures of May, June, and July, the rest of the world was feasting on summer produce. So I never realized just how thankful you can be, after the dregs of winter (what, another butternut squash dish?), that you now have an entirely different and varied repertoire of vegetables to play with in terms of cooking.

And thus, asparagus. The summer vegetable loathed by children the world over. I was no different. They looked like trees and if you overcooked them, well, they were a mushy mess. No. Thank. You.

But, done right, they're amazing. I mean, really amazing. And paired with eggs? Game over. I'm not sure what it is about the two that make them perfect for each other, but you can literally put almost any egg dish with a properly roasted asparagus or two, and you have perfection on a plate. Trust me, the NY Times devoted an entire article to it. It's that good.

And thus I present skillet-baked asparagus and eggs. If I hadn't sold this meal enough on just the virtues of asparagus and eggs alone, this is also a one pot dish. Roast asparagus. Add eggs (and a touch of cream). Stick in oven. Eat. Simple as pie.

Ingredients

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, I used basil, cilantro, and parsley, which was an absolute win: don't hesitate to add the herbs liberally.)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling.

Method

Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.

Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.

Bake for about 17- 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.

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.

Sugar Snap Pea and Cucumber Salad

Summer means salads. As the sun doesn't set now until at least 9pm, it means that dinner is a much more relaxed affair, taken in the conservatory, and made while listening to the music of the ice cream truck go tootling by.
Ah yes, summer.
And salads.
In a perfect world, I would say that all the ingredients for this salad come straight from my garden (including walnuts from my generations-old walnut tree). Alas, my "garden" in this case is the friendly neighborhood Tesco but the turn of the seasons means that sugar snap peas, asparagus, and all the glories of summer produce are at my beck and corporate call.

I was looking for a perfect side salad to go with some hearty protein-y main course, but in the end, this little number became the star of the show. Blanching the peas is by far the hardest part of this dish (and in and of itself doesn't take more than 10 minutes) and you end up with the freshest "summeriest" salad you could hope for. Protein was forgotten instantly as my roommate and I munched on this salad for days.

The other great thing about this salad is that it's light on the oil. The dressing contains barely a tablespoon, helped out by some added water/chicken broth. I thought I'd be able to taste the difference, but the dill, lemon juice, and cayenne go a long way with these vegetables, and you don't end up with a cloying dressing.

I also added in some extra cayenne, dill, and walnuts to boost the flavor. We're all about bold flavors in our house, but tone down the spice if you really want the fresh veggie taste to come shining through.

Active Time: 30 min
Total Time: 30 min

Ingredients
1 pound sugar snap peas, trimmed
2 tablespoons chopped walnuts, toasted
1 tablespoon fat-free chicken broth or water
2 tablespoons walnut oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon cayenne
1 tablespoon chopped fresh dill
1 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices

Method

Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.

Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.

Nutritional Info: Each serving has about 59 calories and 3 grams fat.

Asparagus with Scallops and Black Beans

Well, it's official. It's asparagus season. Now you can't move for the green stalks of veggie delight. Unlike so many other items that you can now buy 12 months out of the year, I think asparagus has retained its hold as the fleeting food of summer. Like strawberries, you have to appreciate it while it's here, for it before you know, it'll be gone. 

So in honor of summer (well, late spring) and the joys of warmer weather, I decided to invest in the asparagus craze. As it is such a fleeting food, I've never felt comfortable cooking it. Asparagus is notoriously easy to overcook and there is the ever-increasing threat that you might end up with limp, bland stalks, at which any self-respecting 10 year old would balk. Keeping them nice and crisp is always a challenge. But, as always, Bittman to the rescue. Stir-fried with black beans and scallops, this recipe took about 10 minutes to do and was a perfect way to usher in spring. 

I thought, living in a multi-cultural hub of activity, buying the fermented black beans would be a piece of cake. On my road there are no less than four different Asian groceries. And so, heart in hand, I went off to each one, asking about the ingredient. No luck. No one seemed to have the faintest idea what I was talking about. In one store I was cautiously show the "beans" aisle, which indeed have black beans, but in the most standard dried variety. I felt absurd asking the kind and obliging shopkeeper (whose English was about at the same level as my Mandarin) if they had any beans that were..."Well, you know, fermented. Old. Do you have any old beans?"

No, silly woman. Why would we have old beans?

Sigh. There was no way of explaining this. I had a sneaking suspicion that the item that I was looking for was the equivalent of butter or sugar in an Asian market and was sitting front and center on the shelves. But no matter how I tried explaining it, I just ended up looking more ridiculous in front of the shopkeeper who was probably wondering why this bizarre American wanted "old beans" from his shop.

So I left. And marched straight into Tesco and, with a heavy heart, bought some "Asian black bean stir-fry sauce", which proudly proclaimed on the package to have "real pan-Asian flavors". 

Fabulous.

The moral of this story? If you either a) know Mandarin or b) have a reputable fermented black bean source, have a blast with the original version of this recipe. I was forced down the stir fry sauce road with this one, but I can't *really* complain, as the dish turned out to be delicious anyway.
Ah well, time to brush up on those language skills...

Ingredients
1 1/2 lbs of asparagus
2 tbsp toasted sesame oil
1 tbsp fermented black beans (or, see story above, 3 tbsp black bean stir fry sauce)
3 tbsp white wine
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp water
1/2-1 lb scallops
Optional: Chopped chives and/or toasted nori (seaweed)

Method
Heat 2 tbsp sesame oil in a large pan. Soak 1 tablespoon fermented black beans in sake or white wine to cover while pan heats (or simply combined the stir fry sauce with the white wine). Add asparagus and minced garlic. Cook until the asparagus looks dry and is starting to brown. Combine soy sauce with water and add to pan.  Add black beans and 1/2 pound sliced or cubed scallops to pan along with soy sauce and water. Cook for about five minutes or until the asparagus is still firm to the touch but tender.
Garnish: Chopped chives and/or toasted nori.

Curried Fish with Zucchini

I think I'm reaching the point where I might just need to have a "Bittman" category to my blog. Here I was, thinking the man had given up the food blogging lifestyle, and he goes and releases not just one but a number of different recipe-themed posts. And he just happened to write an entire entry on fish just when I was looking for a way to use up all the frozen fish in my freezer.
Thanks, Bitty. Thanks.
But still, I can't fault him for his ridiculously easy preparations. This fish dish took me all of 5 minutes. Well, ok 8 1/2, but who's counting?
Even though he mentions nothing about what to serve it with, I do recommend putting this one on top of rice. The coconut milk and water combine to make a rather soupy consistency and to mop up all that flavor, you need some starch.
The recipe (if it can even be called that) is fairly basic and doesn't really feature any of the heat that is de rigueur in my household. So, if you dare, ante up the heat and throw some cayenne or red pepper flakes in with the curry. The coconut milk will really reduce the straight-up heat but it will make for a nice inherent smokiness to the dish which made it all the better. 

Ingredients
2 tbsp olive oil 
1 onion, chopped
2 zucchini, cut into large pieces or rounds
1 1/2 lbs white fillet of fish (whichever you please)
2 tbsp curry powder
2 tbsp minced ginger
1 tbsp cayenne (optional)
1 tbsp red pepper flakes (optional)
1 1/2 cups coconut milk
1/2 cup water
cilantro  (for garnish)

Method

Sauté 1 chopped onion and 2 chunked zucchini in oil for 5 minutes.

Add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste, if you are using the cayenne or red pepper flakes, add them here). Cook for a minute, then add fish.

Add coconut milk and water.

Cook for 5 minutes to allow flavors to blend.

Serve on top of rice. Garnish with cilantro.

Beet and Fennel Salad

Mmmm beets.
Better yet: beets and fennel.
Better even still: beets, fennel, and vermouth.
Oh yes.
I have recently subscribed to the big daddy of online food forums: chow.com. And now I receive daily emails with suggested recipes. Like salads that include beets, fennel, and vermouth. Which confirmed my suspicions that I had indeed made the right choice in joining the millions on the site.
To be honest, I had no idea how this recipe would turn out. I rarely cook beets (due to their rather unfortunate tendency of staining your hands for days), but I thought, "What the heck?", live dangerously and make a beet salad.
And it was worth it. Absolutely. I know the picture may look a tad odd, but I guarantee the flavors will make up for the slightly ostentatious redness of the dish.
I cooked the beets myself but almost every grocery store now sells those of the pre-cooked variety, taking your cooking time down from 45 minutes to about 15. The dish which results from those 15 minutes looks so elegant and out of the ordinary, well, you'll find yourself claiming that you really did slave for hours to create the perfect side dish for your meal. We all know better but go ahead, take the credit.
You deserve it.

Ingredients
6 medium red or Chioggia beets
2 large fennel bulbs
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
Salt
Freshly ground black pepper"
1/3 cup dry vermouth
2 tablespoons whole-grain Dijon mustard
Juice of 1 medium lemon
1/2 bunch chives, finely chopped
1/2 bunch tarragon, leaves picked, finely chopped

Method
1.  Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once
boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes.
Drain, then peel under cold running water. Set the beets aside to cool.

2.  Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from
each half and slice the bulbs lengthwise in 1/4-inch-thick strips.

3.  Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When
the butter foams, add the fennel, season well with salt and pepper, and cook, stirring
occasionally, until just tender, about 5 minutes.

4.  Add the vermouth, mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets
into 1/4-inch-thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes
more. Stir in the herbs, taste, and adjust the seasoning as desired.