Posts from the ‘veggie’ Category

Beer-battered Asparagus

This is another Epicurious recipe, which just goes to show how much we love that site. Their recipes are fantastic and the comments that readers leave are some of the best part. Nothing like learning from someone else’s mistakes. Or laughing at them.

Confession: I myself have never made these. The boy makes them for me. I’m spoiled

The recipe includes a dipping sauce that’s mayo, lemon juice, zest and pepper, but we have never made it. We prefer ours drizzled with lemon juice and a sprinkling of sea salt. Then we inhale about a pound of them.

Beer-battered Asparagus

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 Tbsp lemon zest
  • 1/4 tsp black pepper
  • 1 cup beer (We prefer Harp, but any lager would do)
  • About 4 cups vegetable oil
  • 1 lb medium asparagus, trimmed

Combine flour, salt, zest, and pepper in a bowl, then add beer and whisk well.

Heat about 3 inches of oil in a 3-4 quart pan (we use my dutch oven), over medium high heat until hot. The recipe calls for 375, though I don’t think we even really measure the temperature.

Dip asparagus into batter, then drop into oil, no more than about 10 at a time, depending on the size of your pan. Stir gently to prevent them from sticking to each other. Fry until golden, about 2 to 3 minutes. Transfer to paper towels. Squeeze some lemon juice and sprinkle sea salt over them before serving.

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Asparagus Salad

I can claim no credit whatsoever for this salad, other than being smart enough to date the boy who makes it. This was a hit at Christmas, going perfectly with the leg of lamb and smashed veggies we had, all prepared by the boy.

I’m a very lucky girl.

Asparagus Salad

  • 1 lb asparagus
  • 1 medium jicama
  • 5 tsp lemon juice
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp drained capers

Shave or very thinly slice the asparagus and put in a large bowl. Julienne the jicama and add to the asparagus. In a separate bowl, whisk together lemon juice, mustard, olive oil, and finely chopped capers. Pour over the asparagus and jicama and toss well to coat. Serve chilled.

Friday Night Improv

We (roommate (La) and I) had a slight change in plans for dinner tonight, involving mixed up addresses among other things. Long story short: I had to come up with some sort of dinner, without much to work with. The result was delicious, if I do say so myself, and more than enough for us and our friend Mimi.

Spicy Chicken Rotini
3 frozen boneless skinless chicken breasts
1 jar Bertolli tomato and basil sauce
2 tsp red pepper flakes
1 tbsp sugar
1 lb rotini pasta

Pour half of the sauce into the bottom of a crockpot, then stir in the pepper flakes and sugar. Place the chicken breasts in, then pour the remaining sauce on top. I stirred it all around as much as I could, placed the cover on, and set it high for about 4-5 hours. When we were hungry, I shredded the chicken in the pot and mixed it together. Serve over rotini.

I also served creamed corn, which is called (creatively enough) Allyn’s special corn.

1 package frozen corn
1 tbsp butter
3 tbsp heavy cream
2 tsp salt
10 good shakes of Tony’s, or to taste

Throw it all together in a saucepan with a lid, over medium low heat for about twenty minutes, stirring occasionally. Once the corn is thoroughly heated, take the lid off and cook until the cream has thickened.

La’s homemade lemon drops helped round the evening out.