Monthly Archives: May 2007

Asparagus Frittata

Another great way to enjoy the bounty that is spring asparagus. Asparagus Frittata serves 4 2 tablespoons butter 5 eggs 1 lb asparagus, trimmed, blanched, shocked in ice water & chopped 1/2 cup finely grated Parmesan cheese 1/2 teaspoon salt … Continue reading

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Fava Beans in Brown Butter

Fava beans, also called broad beans, are another brief but treasured spring visitor. In Tuscany, they apparently eat these raw with Pecorino, a fantastic sheep’s milk cheese. The fava beans I’ve found at the grocery stores in my area seem … Continue reading

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Grilled Skirt Steak

Of all cuts of beef, flank and skirt have the most beef flavor, but because they’re a bit on the tough side, they both require marinating. This preparation looks a little weird because of all of the fruit, but does … Continue reading

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Asparagus Gazpacho

Spring is in the air, and the farmers’ market is bright with stacks of lovely green asparagus. Gazpacho is usually made with tomato as the base, but I thought it might be fun to try a little twist. This chilly … Continue reading

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Boiled Royal Red Shrimp

As arthropods go, shrimp are not the most luxurious or the most exotic of the phylum. Lobsters, crawfish, and crabs are raved about by their respective aficionados with rolling eyes and smacking lips; but although shrimp are probably eaten in … Continue reading

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Creamy Root Soup

This is a very basic pureed soup, and yes, I know, it seems more like a winter soup than a spring soup. But after trying a similar soup at the Inn at Little Washington this winter, I was inspired to … Continue reading

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Andouille & Chicken Gumbo

We spent last weekend in New Orleans at the Jazz & Heritage Festival, and, as always, ate like skinny pigs on Sunday. The people who live in Louisiana have an almost religious respect for the integrity of their culinary culture, … Continue reading

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Posole #1, Under Pressure

Posole is a traditional Mexican dish, made with hominy corn and seasoned with chiles. Pork or chicken is a common addition. I’ve been experimenting with a few different styles of this very satisfying dish, and here’s one. It uses roasted … Continue reading

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