Posts Tagged asparagus

Captured! The Elusive Quiche

I imagine most of you saw my wailing post of last week about my many attempts to land another of Chef Herve’s wonderful Quiche of smoked salmon and asparagus. Well, finally, I got one. And, yes, it was just as good as I’d remembered from that first time….light, delicate and overflowing with wondrous flavor. That smoky salmon and springtime fresh asparagus simply seem to marry into something for the angels to sing about. Plus, to top it all off, the light as air puff pastry crust is marvelous. Persistence pays!

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The Elusive Quiche of Chef Herve

Papillote’s makes a lot of good eats, including plenty of delicious quiches. Some weeks ago, however, the Daily Specials included a quiche that sounded extra wonderful to me – one with smoked salmon and asparagus. My husband did as he often does and went downtown late in the afternoon and picked up one of these quiches, plus a few other goodies. That night, it was love at first bite. The blended flavors of asparagus and smoked salmon are a mixture made in heaven. The crust of this quiche is the lightest, most delicate I’ve had in many a year.

  I vowed to keep a close eye on the Specials menu so as not to miss this one. More than a week passed before it reappeared, and I asked Jack to go and pick one up. He did. Alas, they had already sold out.  I guess I wasn’t the only one to fall in love, I said. Next time it appeared, Jack called in advance to ask them to save one for us. They had already sold out. 

It was at least two more weeks before it reappeared on the menu.  Then, yesterday, there it was again. This time, we called and called and called. The line was constantly busy. Jack was going downtown anyway, and I pushed him to go early, so he showed up by 4 pm. No more quiche. But today, the chef had made some more. The minute I saw these elusive quiches on line, I called out to Jack. “Pick up the phone and call. They have more quiche!”  Jack called. Papillote was already sold out. It was only 2 pm!  If I ever get another of these deliciously vanishing quiches into my mouth, I’ll let y’all know.

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A delightful Spring Appetizer

Spring officially arrives in two more days, so let’s celebrate. Try this delightful appetizer and you’ll really know that Spring has Sprung!

Crispy Asparagus Straws Recipe    
Serves: 8-10 persons as an appetizer
Prep Time: 25 minutes  
This is a fast appetizer with great flavor. You can prepare the Crispy California Asparagus Straws ahead of time and bake them just before serving. As an option, you can add a slice of prosciutto when you roll-up the asparagus in the phyllo dough. Phyllo dough can be purchased pre-made in the freezer section of most grocery stores.

Ingredients
36 asparagus spears
4 sheets phyllo dough, thawed
¼ cup butter, melted
4 oz. Parmesan cheese
Parmesan cheese for topping
salt and pepper to taste 
Directions
Preheat oven to 425 degrees.
Trim ends of asparagus. Blanche asparagus in boiling salted water until barely tender to the bite, about 2.5 minutes. Rinse in iced water to stop the cooking.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets and cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into 9 rectangles. Make 2 cuts down from the top and 2 cuts from the side. Sprinkle the cut sheet with 1 oz. of grated Parmesan cheese.

Place an asparagus spear on the bottom (narrow end) of each buttered rectangle with the tip sticking out from the dough by about 2 inches. Roll up the spear and seal with butter. Finish the remaining spears.

Place on cookie sheet lined with parchment paper. Brush each stick lightly with butter, sprinkle with Parmesan cheese and season with salt and pepper (optional).

Cover the tips with aluminum foil and bake until crispy and browned, 10 to 12 minutes.

Serve warm.

Makes 36 asparagus straws

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A delectable Springtime sandwich

This morning I pondered what I  could have for lunch (as usual) at my desk while working, and still make it in keeping  with this gloriously sunny Springtime day. Then I  remembered the big batch of  roasted asparagus I’d made for dinner last night… Plenty left over! So why not a BLA?  Bacon, lettuce and asparagus?  I made it, tried it, loved it! And so I pass it on to you.  Just throw it together exactly s you would the old BLT, only use asparagus instead of tomato. And  eat!

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Dining In versus Dining Out

Dining out is lots of fun, but so is dining in with friends and a simple but elegant meal. Nothing says Savannah and the Low Country better than Shrimp and Grits, and when you add asparagus, you’re celebrating Spring as well. Try one of our favorite recipes at: http://www.savannahbest.com/cooking/cooking.htm.   

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Aphrodisiacs for Valentine’s?

Aphrodisiacs for Valentine’s Day? Couldn’t hurt. Asparagus and oysters, two of the most popular, are certainly good eats and make for good conversation. And conversation, as

a friend of ours says, “may not be an aphrodisiac, but it’s sure great foreplay!”

Serve asparagus with any fish or meat dish, especially broiled Shad or lamb. And the sensuous Oysters Bienville served by Chef Chris DiNello at Alligator Soul would surely, if only because of the sheer delight in eating them, put anyone in the mood for love.

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