Roasted Asparagus

Asparagus is one of my favorite vegetables.  Typically a spring/early summer vegetable here in Ontario, you can still find some fairly decent local asparagus around at this time of year. My favorite way to cook it comes from a friend of mine. Roasted in the oven with olive oil and sprinkled with rock sea salt.

Roasted Asparagus

Asparagus

Olive Oil

Rock Sea Salt

Clean asparagus and break off tough ends.  Add to a baking pan with generous amount of olive oil.  Sprinkle rock sea salt and toss to coat the asparagus evenly.  

Roast in a 425 degree oven for approximately 8-10 minutes.  Cooking time will vary depending on how thick your asparagus is. I like to take mine out of the oven a minute or two earlier as it continues to cook even after it's removed from the oven and I prefer my asparagus al dente. 

 How do you like to cook your asparagus?

Cheers!

Karen

 

The Best Kale Salad Ever!

I know. I know what you're saying.  Kale can be good?  Yes it can! In truth I've never been a kale fan so I was truly surprised when I tried this salad a few years ago & loved it!  Now I'm addicted to it!  It doesn't hurt that it's so easy to make & sooo good for you!  I've been making this basic recipe for a couple of years now but I cannot lie. The toasted breadcrumbs are a new addition that I recently came upon on this fabulous food blog (I like to give credit where credit is due!).  It's a good addition and I think I'll keep it! I haven't listed any quantities in the recipe as you can customize the quantity of the ingredients to suit your tastes.
 

Kale Salad

Kale (chopped thinly)

Bacon or Pancetta (sliced)

Red onion (sliced very finely)

Panko Breadcrumbs

Garlic (chopped finely)

Walnut (chopped)

Parmesan Cheese (grated)

Dressing;

Olive Oil

Balsamic Vinegar 

Fry the bacon & set aside.  Then fry the Panko breadcrumbs & chopped garlic in a little olive oil until slightly browned & set aside. 

Wash the kale then cut away the thick spines on the leaves. Cut the kale into thin ribbons & put in a serving bowl. Add the red onion, walnuts & bacon and toss with the olive oil/balsamic dressing. Just before serving sprinkle the breadcrumbs and cheese on top. Occassionally I add dried cranberries for a little bit of sweetness.  The salad makes a wonderful accompaniment to any meal or even a meal in itself on those days you just want a lighter lunch or dinner.

 What's your favorite way to serve kale?

Cheers!

Karen

Tuscan Cooking Class

Seeing that all I can think about is my upcoming trip to Italy (3 weeks today!), I thought I'd share with you a recipe from a cooking class I took on my last trip to Tuscany.  Our teacher Adrianna, shared recipes and techniques for a number of dishes including a classic Tomato Bruschetta, Mushroom Risotto and Tiramisu.

These are all pretty classic dishes that you've probably made before so today I'm going to share the recipe for the Tortino di Potate ail Taleggio that she made for us. It is basically a puff pastry tart filled with mashed potato with Taleggio cheese and it was yummy!

Tortino di Potate ail Taleggio 

Ingredients;

Pasta Sfoglia (this is an Italian puff pastry but you can use any puff pastry) 
6 -8 oz. Taleggio di Grotta Cheese 
6 large Potatoes 
Chopped Italian Parsley 
Unsalted Butter 
Pepper & Salt 
Small foil muffin tins or regular 6  muffin pan 

1)   Peel & boil potatoes. Mash in pan. Add a little Salt & Pepper. 
      Add chopped parsley. 
      Add 2 spoons unsalted butter 

2)   Cut rind off cheese & chop into large chunks. 

3)   For muffin tins cut the puff pastry a bit larger than the tins & place in them casually. 
      Put in a layer of potato 
      Place in a chunk of cheese 
      Then another layer of potato 

4)   Trim pastry & cut jagged edges with scissors. 

5)   Sprinkle with pepper. 

6)   Bake in oven at 175 Centigrade or 350 degrees F. Turn tray to ensure even baking. Takes 

      about 15 minutes.

The Tortino makes a very tasty appetizer with a crisp glass of Pinot Grigio!  While I was already familiar with the techniques for making Bruschetta and Risotto I found the tips for the Tiramisu and the Tortino quite helpful.  I'm hoping to take another cooking class when I return to Tuscany in a few weeks. I'd love to take a class on home made pasta!

Have you ever taken a cooking class in Tuscany?  I'd love to hear about it!

Ciao!

Karen