South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

New Traditions Are Rising

Do you have your Easter dinner menu planned and ready to roll this weekend? Making a big baked ham? Roasting lamb? Deviled eggs? Asparagus? Hot Cross Buns? Lemon Pie? Strawberry Shortcake?

I don't yet know what will land on our table. It is just Hubs and me. I have a small ham, but don't know if I really want to go with a traditional dinner. We could do brunch with cinnamon rolls and soft-boiled eggs, or spiced pecan waffles and bacon, or pancakes and Heavenly Scrambled Eggs. I picked up some fruit that could be tossed into a salad. Later, in the evening, we could have one of Hubs' favorite meals, pizza. But, that is pretty much every Sunday menu for us; will I feel as if I missed out on a holiday meal? Do I want to make a pan of Chicken and Spinach Cannelloni? or find a small prime rib? or make the Ham and Asparagus Lasagna that I shared at South Dakota Magazine this week? Do I want to rise up to a new tradition for my Easter dinners?

What are you serving this Easter? If, like me, you are still indecisive and trying to plan, go check out the Ham and Asparagus Lasagna. It might be your solution for a new holiday tradition.

Ham and Asparagus Lasagna at South Dakota Magazine

Your Pee Will Smell Funny

Over the weekend, we had a couple friends over to grill. With the forecast pointing to the possibility of rain, I planned a simple menu that wouldn't leave me all wet in front of the grill for what would seem like hours. Grilled ribeyes, Spinach Twice-Baked Potatoes, a perfectly awful new recipe for herbed garlic bread that I won't be forcing on anyone else, a fruit salad contributed by a guest, and asparagus were what I planned to fill our plates.

I knew that some people have an aversion to the grassy flavor of asparagus, but with my husband bringing home armfuls of fresh-cut, wild asparagus every day from his travels to and from the farm, my refrigerator crisper drawer was begging for me to use some. I was mildly surprised to learn that one guest had never eaten these amazing green spears.

After I had tossed the asparagus with a little olive oil, salt and pepper and grilled just until starting to be tender, but not soft, she tentatively sampled one stalk. She liked it. She really liked it and loaded up her plate with more. She wasn't even deterred when we warned her that eating asparagus has an interesting reaction with bodily fluids. Score one for the beauty of fresh asparagus.

Super tender, fresh stalks don't even have to cooked to be enjoyed. Hubs carries a salt shaker in his vehicle and readily chomps a few sweet, young spears during his asparagus hunts. Shaving into ribbons is a bit trickier, but I found THIS VIDEO to be loaded with helpful tips for the slender spears. The resulting salad tossed with lemon juice, olive oil, salt, and pepper, and garnished with slivers of Parmesan cheese is an incredible taste of spring. However, be warned...after eating it, your pee will smell funny.

Shaved Asparagus Salad

(adapted from Martha Stewart)

one bunch asparagus

juice of half of a lemon

1/2 tablespoon olive oil...or so

coarse salt

freshly ground black pepper

Parmesan cheese

Snap the tough ends off the spears of asparagus.
Using a vegetable peeler, shave into thin ribbons.
Combine juice of lemon, olive oil, salt and pepper.
Toss asparagus ribbons with dressing.
Garnish with shavings of Parmesan.

Striking It Rich

If you have followed the blog for awhile, you know that I consider our backyard asparagus patch to be a goldmine. You also probably know that I have a deep and abiding love for bacon (crispy, please). Last week on the South Dakota Magazine website, I shared Asparagus Carbonara as a creamy showcase for both of these treasures.

Striking It Rich - Asparagus Carbonara

If you aren't lucky enough to have asparagus in your garden, check out Rebecca Johnson's tips for Asparagus Stalking. The hunt might make it all that much better.

Not Husband Approved

It occurred to me how often I describe the worthiness of what is On My Plate by telling you how much Hubs liked/loved it and how many servings he ate. Not this time. Hubs didn't sample this recipe at all. I couldn't even guess if he would have liked it. French toast and roasted asparagus are definitely things he would dig into, but Orange Butter Sauce probably would have made him wrinkle up his nose...until his first taste of the lightly citrused cream...maybe? Even after all these years of marriage, he does sometimes surprise me by absolutely loving or hating something that I was sure would force him into the opposite camp.

Today, however, I am all alone and only seeking my own approval. I thought that French Toast with Roasted Asparagus and Orange Butter Sauce would be delicious. I adapted a recipe torn from Martha Stewart Living to use ingredients that I had on hand and was sure that *I* (not Hubs) would enjoy. It was divine and would be a perfect breakfast or brunch for guests, but I can assure you that you don't have to save this enticing meal for guests. Go ahead. Whip it up. You don't need anyone's approval.

French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper

Asparagus:

1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)

Orange Butter Sauce:
Bring wine, orange juice and shallots to a boil in a large sauce pan.
Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.
Whisk in cream, cook and reduce by half, about 2 minutes.
Reduce heat to low.
Add butter, 1 piece at a time, whisking after each addition.
Strain into a heatproof bowl (to remove shallots).
Add orange zest; season with salt and pepper.
Keep warm.
Asparagus:
Preheat the oven to 475.
Toss asparagus with oil on a baking sheet.
Season with salt and pepper.
Roast until golden, about 8 minutes.
French Toast:
Whisk together eggs, cream, zest, salt, and pepper in a large bowl.
Pour mixture into a 9x13 baking dish and add bread.
Soak 2 minutes per side.
Heat a large non-stick skillet over medium-high heat until sizzling.
Add the bread and cook on 1 side until golden brown.
Flip and cook other side until golden brown.
Serving:
Top each slice of French toast with asparagus and drizzle with orange butter sauce.
Serve additional sauce on the side. (Serves 4)

Sunday Brunch

Hubs didn't get home from doing chores at the farm until 3pm today. No Sunday breakfast or lunch for us, but instead we had a very, very late brunch. It was a simple, but fabulous menu of Asparagus Popover, toasted Cinnamon Raisin Breakfast Bread (courtesy of Sara Lee), and fresh squeezed orange juice. Comfort food on a cold day On My Plate.

Asparagus Popover

(adapted from Every Day with Rachael Ray)

1 pound asparagus

2 tablespoons butter

1/2 cup milk

4 large eggs (room temperature are best)

1/2 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 cup shredded Gruyere cheese (or Swiss)

Preheat oven to 425.
Bring about 2 inches of salted water to boil in a medium saucepan.
Trim the asparagus and cut into thirds.
Add the asparagus to the boiling water and cook about 3 minutes, until tender-crisp.
Drain and rinse with cold water; pat dry.
Meanwhile, in a medium cast-iron skillet add the butter.
Place the skillet into the oven to melt the butter.
In a medium bowl, microwave the milk on high for 30 seconds.
Whisk in the eggs, flour, salt, and pepper.
Arrange the asparagus in the hot cast-iron skillet and pour the batter over the top.
Sprinkle with half of the cheese.
Bake until puffed and golden, 18-20 minutes.
Top with the remaining cheese. (Serves 4)

Simple Saturdays

How many of us have simple Saturdays? How many of us allow ourselves to snuggle deep under the covers and sleep late...or if you swing the other way, rise early and enjoy the sunrise with a warm cup of coffee? How many of us make time to read a book, craft, watch a movie, sit in the sun, soak in a tub, bake a cake, putter in the garden, or do whatever activity it is that makes your soul smile? 

If you are like me, your Saturdays are similar to any other day, full of lists of things that MUST.BE.DONE.NOW. There are always chores and errands and sometimes even work to rob us of a simple Saturday. And it does rob us. We need things to make our souls smile. We need a reprieve from the chores and errands and work. We need quiet happiness found in what is basically nothing at all. At least, I do. 

Today (Saturday) held a super full schedule for me. I jumped out of bed and dashed to the grocery store first thing this morning. It was there that asparagus caught my eye. It was there that the notion of claiming just a few moments of a simple Saturday took hold for me. Yes, I still had loads to do, and I wasn't going to drop the ball on that to-do list. I just wanted a few moments of quiet stillness with the sunlight dancing over a plate of roasted asparagus topped with a runny egg. Whole wheat toast on the side, and a mug of tea to wrap my fingers around as I gazed out the window. Simply the breakfast of a simple Saturday to reinforce me for the jam-packed day ahead. No, it wouldn't be a simple Saturday, but it could be a Simple Breakfast On My Plate.

Simple Breakfast

asparagus

olive oil

kosher salt

fresh cracked black pepper

Parmesan cheese, freshly grated

egg(s)

Preheat oven to 400.
Toss asparagus with olive oil, kosher salt, and fresh cracked black pepper.
Arrange in a single layer on a baking sheet and roast for 5-10 minutes (depending on how many spears and how thick they are...thicker spears are better for roasting).
Meanwhile, in a nonstick pan drizzle a little olive oil and heat.
When the oil is hot, break egg into pan and immediately turn heat to low.
Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard.
Arrange roasted asparagus spears on a plate.
Slide egg on top of asparagus and break the yolk.
Season with fresh cracked black pepper, a sprinkling of salt, and a grating of Parmesan cheese.
Enjoy the simple moment of breakfast.

Striking It Rich

When we purchased this house, several people from the community entertained us with stories about its history. Supposedly, back in 1913 (or so) when the house was built, the owner was the proprietor of the downtown billiard parlor. Rumor has it that the off-the-record gambling that took place in the back room of his business caused the owner to hide money in the walls of the house. Our purchase of the home could be our lottery ticket to riches.

After many renovations (although, we are still facing many more), I can report that no money has been found in the walls. We do have a near mint condition Prince Albert can from 1918, a bottle of Three Feathers Pre-War Whiskey (blended with neutral spirits and distilled from potatoes), and several newspaper clippings, but no cold, hard cash. I have decided that aside from the riches of the original woodwork, hardwood floors, claw foot soaking tub, and wavy panes of the old windows, our best score with this house has been the established asparagus bed in the backyard.

Each spring, I clear the leaves and winter debris from the slightly weedy spot. Nobody will accuse me of being a great gardener, and if not for the bricks laid carefully in what was once confused as the outline for a grave, you might not realize that the spot holds any significance. The grass grows well, even if it is stubborn in other parts of the lawn. But, it also parts and allows the tender shoots of asparagus to break through the earth. They spike upward in various shapes & sizes. Some are thick and hearty; some are thin and spindly. All are delicious.

A few years ago, I found asparagus seedlings at an area greenhouse and rapidly snapped them up. I carefully chose a bare spot in the existing bed and planted them. Each year, they come up again, but the results have been reed thin and not really harvestable. I am not sure if I did something wrong, or if the roots just need more time to mature. Regardless, even those fern-like shoots make me happy. Fresh asparagus in my backyard is a goldmine to me.

I just had my first cutting of asparagus over the weekend, and tonight added it to a delicately flavored pasta dish with shrimp. Usually, our shrimp dishes are very heavy with garlic, but I like this version because it allows the beauty of the asparagus flavors to shine through. Shallots, garlic (use more, if you must), butter, dill, and the starchiness of the pasta water create a light sauce that pulls together a really pleasant spring dish. The true jackpot is the asparagus patch in my backyard that allows me to create Shrimp and Asparagus Pasta with Dill Sauce On My Plate.

Shrimp and Asparagus Pasta with Dill Sauce

1 lb penne pasta
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, finely chopped
1/2 lb asparagus, trimmed and cut in 2 inch lengths
2 cloves garlic, minced
1/2 cup chopped fresh dill
1 lb medium shrimp,peeled and deveined
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
grated Parmesan cheese, to taste

Bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to the pasta package or until the pasta is tender.
Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts and melds with the oil.
Add the shallots and garlic and cook until softened, about 2 minutes.
Add the asparagus and saute lightly, about 2 minutes.
Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the asparagus turns bright green, about 2 minutes.
Add the dill and shrimp.
Remove from the heat and stir in the additional olive oil, salt and pepper.
Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
Top with grated Parmesan cheese. (Serves 4)

Wrap It Up

I am not a fan of gift bags. I do use them on occasion, but am never satisfied with their presentation. I would rather wrap a gift with glossy paper and tie it up with pretty ribbon. During the holidays, I usually set aside one evening just to sit on the floor surrounded by twinkling Christmas lights, piles of unwrapped gifts, rolls of wrapping paper, and streamers of gorgeous ribbon. I find great satisfaction and comfort in the rhythmic process of measuring, cutting, taping, and finally finishing off each gift with my hand-tied bows. It is better than any therapy for me.

This past holiday season, I found myself falling back on the wrap method for some super easy appetizers. With just a couple ingredients, I created nibbles for parties and gatherings that were just as appealing to the palate as to the eye.

Asparagus Spirals are just what they appear to be. Strips of puff pastry are wrapped around fresh stalks of the elegant vegetable. A sprinkling of grated Parmesan cheese and some fresh cracked pepper add another pop of flavor. This recipe has been around for ages, and some variations include wrapping prosciutto with the puff pastry. I was reminded of it after seeing it in the holiday issue of Everyday With Rachael Ray. Their photo showed perfectly plump tips of asparagus, but mine got a little overdone while trying to brown the pastry. However, they still had a great flavor...like roasted asparagus.

Asparagus Spirals

2 tablespoons Parmesan cheese, grated
1 sheet puff pastry
15 asparagus spears
fresh ground black pepper

Sprinkle 1 thawed puff pastry sheet with grated Parmesan, then cut lengthwise into 15 strips.
Wrap each of 15 asparagus spears with a pastry strip.
Season with pepper.
Bake in a 400 degree oven until golden, about 20 minutes. (15 appetizers)

Olive Puffs are also just as simple. Use your favorite olives: Queen, Spanish, Garlic, Jalapeno, or Bleu Cheese stuffed, any will work. If you don't want to make a full batch, save the small strips of pastry left after wrapping the asparagus and twist them around the olives. The saltiness of the olives intensifies with the heat of the oven, and makes this appetizer a savory lovers delight.

Olive Puffs

24 olives
1 (17 1/4 ounce) package puff pastry

Preheat oven to 400 degrees F.
Cut puff pastry into strips about 6 inches long and 1/2 inch wide.
Wrap each olive with a strip of pastry.
Place on a baking sheet lined with parchment paper.
Bake for 20 minutes, or until golden brown. (Serves 12)

Finally, Salami and Wonton Wraps are the simplest of all. Puff pastry involves a little planning ahead to defrost before baking. Hard salami and wontons wrappers can be standard ingredients in the fridge (with fairly long expiration dates). I can wrap up a tray of these in minutes, with no advanced notice, and seem like the hostess with the mostest. A dipping sauce can be offered on the side, such as mustard or even marinara. However, with a good salami, I think that they are perfect served just as is, and even wonderful at room temperature.

Salami and Wonton Wraps

1 (16 ounce) package wonton wrappers
1/2 lb thinly sliced hard salami, from the deli

Lay wonton skin on table so that a corner is toward you.
Place slice of salami on the skin.
Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together.
Place on a cookie sheet seam side down.
Bake at 375 for about 10 minutes or until they turn lightly golden. (Serves 4-6)

Sharing wrapped gifts is a joyous part my holidays. Sharing wrapped appetizers can be a joyous event any time and any season with recipes and ideas as simple as these. I want to wrap it up and get it On My Plate and yours.

Earthy Goodness

Sunday, April 22, is Earth Day. Countless sources have provided us with information about recycling, reducing pollutants, and other ways for minimizing our effect on the Earth. Some of it is just common sense, but other ideas are more innovative and creative. It is refreshing to know that people are paying attention and making an effort to protect our resources.

Hubby and I may not make as much of an effort as we should. Recycling processes out here on the prairie just aren't as simple as curbside pickup. We have to consciously work to reduce, reuse, and recycle, and honestly don't always do as well as we should. However, I have become addicted to many of the environmentally friendly cleaning products in the Method line. I have also changed out several of our light bulbs to more energy efficient options. With an eye to the future, I am gathering information about improved appliance options. I want to be ready for that someday kitchen make-over with ideas based on energy efficiency as well as performance and appearance. I know that our household could do better to be more energy efficient and aware of our environment. Earth Day is a good time to start fresh with new habits. It is a good time to make a change for green.

In the food realm, being green brings to mind vegetables. Two options that are the ultimate in earthy goodness, in my opinion, are potatoes and asparagus. Pairing them together to be roasted is so easy and delicious. It is a great way for Earthy Goodness to fall On My Plate.

Roasted Red Potatoes and Asparagus

1 pound new potatoes, cut in half or quarters
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove, chopped
1 pound asparagus, trimmed

Heat oven to 400 degrees.
Place the potatoes in a roasting pan.
Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
Roast for 30 minutes, shaking the pan once.
Add the asparagus to the pan with the potatoes; season with the remaining salt, and toss.
Roast until the asparagus is tender, 12-15 minutes. (Serves 4)

Redo

I started painting in my pantry. I knew that I didn't have time to paint the new colors over the entire kitchen before Thanksgiving, but I wanted to give the pantry a peek of the new life to come. I emptied the contents of the all of the cupboards (old houses mean painting inside and out for those storage places), patched a couple of cracks in the plaster, and wiped everything down. I was ready. A first coat of paint inside one cupboard was looking good. I was charged.

Painting isn't one of my favorite things. I don't have the attention span. I get bored, my hand cramps around the paint brush or roller, and my shoulder starts to ache from holding my arm above my head. But, the fresh appearance of the new paint kept me moving...until I hit the walls. The shade that I had chosen for the walls seemed very yellow and garish. It wasn't the calm, soothing shade that I had hoped for. I continued painting with the hopes that the dry paint would reflect the light differently. No luck. I didn't like it. It wasn't what I had in mind.

I am going to finish the pantry before Thanksgiving, leaving the overly bright walls intact. There just isn't enough time to repaint them, finish the cupboards, and replace everything that is currently piled in overflowing boxes in the rest of the kitchen and dining room. The walls are absolutely on my list to redo once the turkey is carved.

I am planning dinner with a redo in mind, too. Hubby is out of town again today and won't return until late. I am on my own, but planning a meal that can be reheated later in the week when I am not. Leftovers aren't usually winners in this house, but some things do seem to just be better the second time around. Asparagus and Leek Tart falls into that category. The flavors of the Swiss cheese and veggies really come into their own the day after baking. Tonight, I will have a slice as I contemplate new kitchen wall colors. Later, I will redo without a worry.

Asparagus and Leek Tart

2 cups asparagus, cut into 1 inch segments
2 tablespoons butter
1 ½ cups leeks, cleaned and sliced, white part only
2 cups Swiss cheese, grated
2/3 cups parmesan cheese, grated
12 inch tart crust, pre-baked and cooled
2 teaspoons fresh parsley, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh marjoram, chopped
2 eggs
2 egg yolks
2 cups cream
1 ½ teaspoons salt
½ teaspoon fresh ground black pepper

Preheat the oven to 400°F.
Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
Drain and immediately plunge the asparagus in a bowl of ice water.
Drain again and set aside.
Melt the butter in a saute pan or skillet over medium heat and add the leeks.
Saute a few minutes then cover and turn the heat to low and slowly cook leeks until soft, stirring occasionally, about 15 to 20 minutes.
Set aside to cool.
Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
Evenly spread the leeks and asparagus in the shell.
Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
Pour the custard over the filling ingredients.
(Tip: it's easier to fill the tart without spilling over the edge if you put half the custard in a Pyrex measuring cup and pour it into the tart when the tart is already in the oven.) Place the tart on a baking sheet and bake for 35 to 40 minutes or until puffed and golden and the custard is set.
(You can check by inserting the tip of a small knife into the center of the tart. It should be soft but not runny.) Remove the tart from the oven, slice into wedges, and serve warm.