eatasianwest

Simple Asparagus

In gluten free on September 5, 2011 at 9:53 am

I joined a CSA for the first time this year. It’s been a real learning experience — there are tons of veggies that our local farmers here in the PacNW grow that I’ve never heard of, and definitely did not grow up eating. And the idea of eating a vegetable that is not pickled is a bit of an anathema to a good Korean. But who pickles kale? And each delivery I get is so fresh, that sometimes it seems sacrilegious to do more than give them a light poach — if even that.

 

I remember the first time I ate asparagus — or should I say I remember right after the first time I ate asparagus. You know what I’m talking about — the asparagus pee. Even though I really enjoyed the spears, it wasn’t a vegetable that I learned to seek out. I’d pass it at the farmer’s market and the grocery. But this year, I got bunches and bunches of fresh, beautiful spears from my CSA. I realized I’d have to do something with them.

This is just another one of those throw together recipes — a little of this, and a little of that. To make it into a meal from a side, just add a poached egg on top. In addition to veggies, fruit, and cheese, I’m lucky enough to get farm fresh eggs from my CSA every other week.

Poached Asparagus

  1. Lightly poach asparagus in boiling, salted water.
  2. Drain and plate. Drizzle with good quality olive oil, salt and pepper to taste.
  3. Squeeze 2-3 tsp of fresh lemon juice (or any good acid — I used balsamic vinaigrette when I don’t have a lemon handy) over asparagus
  4. Shave parmesan cheese over warm asparagus

Garlic Scape-White Bean Dip

In Uncategorized on September 3, 2011 at 9:19 pm

 

Garlic Scapes. What’s not to love? Being Korean, I love anything garlicky, and I can’t believe this summer was the first time that I met this vegetable! I got a delivery of garlic scapes from my CSA, and at first had no idea what the heck they were. They looked like green beans crossed with green onion on steroids.

But once I tasted them, it was like a new chapter in my life. Where have these been my entire life?!  While I might think that there is nothing better than munching in raw garlic scapes, I decided to whip up a batch of garlic scape dip cut with some white beans for my less garlicky loving friends.

Garlic Scape White Bean Dip

1 bunch garlic scapes

1 can of white beans (any type is fine — use dried beans if you have more time)

olive oil, salt and pepper to taste

Crusty bread for dipping

This dip is crazy easy — just whir everything together in a food processor. I added some Parmesan cheese to the mix at the very end as well.

Everything tastes better with bacon

In Bacon on February 27, 2011 at 2:48 pm

I read that our collective love affair with bacon is coming to an end. In fact, some food writers are saying that the whole pork belly-bacon obsession is over, and the new up-and-coming food is Korean. Well, I can’t really say that I wouldn’t love to see Korean food more widely available, but I’m not sure I’m ready to give up the bacon ghost.

I find few recipes that aren’t improved by the judicious addition of bacon. Two of my favorite cookbooks are Peter Berley’s Fresh Food Fast, and The Modern Vegetarian Kitchen. Nearly all of his recipes are excellent, and almost all of them taste better with bacon.

Last month, we planned a road trip to Salt Lake City. Only a 12 hour drive, but too far to go without eating. I generally find highway food dire, and can’t find much to eat, since I stopped eating fast food 10 years ago. So I had to bring snacks to keep us from getting all Donner Party and gnawing on each other.

I found this recipe for Cheddar Jalapeño Scones, and of course thought “that would be better with bacon.”

Cheddar Jalapeño Bacon Biscuits

2 cups all-purpose flour

1 tbs. baking powder

1 tsp. salt

8 tbs. cold butter, diced

½ cup heavy cream

2 eggs

¼ lb. sharp Cheddar cheese, diced

2 small jalapeño pepper, minced

2-4 strips good quality bacon, diced

Egg wash (1 egg beaten with 1 tsp. water)

  1. Preheat oven to 400F
  2. Saute bacon until crisp and brown. Add jalapeño and cook until soft, about 2-3 minutes
  3. Allow bacon-jalapeño mix to cool and then add cheese and 1 tbs of flour
  4. In another bowl, combine the remaining flour, baking soda, and salt. Whisk to combine
  5. Use fork or pastry cutter and cut in butter until mixture resembles coarse meal
  6. Whip eggs and cream together and then add to flour-butter mix, stir gently until just combined. Do not overmix
  7. Add bacon, jalapeño, and cheese mix, and stir until just combined
  8. Place mixture on generously floured surface and roll out gently. I used my hands to pat the biscuit dough flat, about 1″ thick
  9. Cut biscuits into triangles and brush with egg wash
  10. Bake on parchment paper for about 25-30 minutes, depending on your oven. My oven runs a bit cold.