ASPARAGUS & FETTUCINI ALFREDO
8-9 oz. fresh fettucini
1 tblsp. oil
1 bunch asparagus[1 1/3 lbs. trimmed & cut into 1 in. pieces]
1 c. cream
1/2 cup melted butter
1 c. freshly grated parmesan cheese
salt & pepper
Bring 6 qts. of water to a boil in a covered pot. Add asparagus and cook 2-4 min. Add fresh noodles to water and cook 1-2 min. Drain noodles and asparagus , add 1 Tbsp. oil , return to pot , keep warm. In separate pan add cream to melted butter. Heat till warm and slightly thickened, do not boil. Toss cream mixture with fettucini and asparagus. Add salt and pepper, parmesan cheese. Mixture will be slightly runny. Serve immediately.
Serves 3-4.
POTATO & SORREL SOUP
1 1/2 lb. boiling potatoes, peeled & roughly chopped
1 lb. sorrel leaves, washed & stems removed
2 tbls. butter
1 c. chopped leeks or onions
6 c. chicken broth
lemon juice
salt & pepper
1/2 - 1 c. heavy cream
Fold the sorrel leaves in half and slice into thin shreds. You should have 5-6 cups. Heat the butter and cook the leeks till wilted. Add the potatoes, broth and 3 cups of the sorrel. Cook until the potatoes are tender. Puree. Return to the saucepan and reheat. Taste for seasoning, adding lemon juice, salt and pepper. Stir in remaining sorrel and cook until wilted. Add cream to taste. Serve either very hot or chilled.
SQUASH BLOSSOMS
Squash plants bear male and female flowers. The female flowers form the fruit, the male flowers fertilize the females. The male blossoms have long stems and may be used to prepare several dishes.
3 dozen zucchini flowers washed and dried
BATTER:
1/2 c. flour
1/4 c. milk
3 eggs
1 tsp. salt
1 tsp. sugar
white pepper
Whisk the flour and milk in med. bowl. Add the salt, sugar, pepper, then beat in the eggs in one at a time until smooth. In a large skillet heat 1 C. vegetable oil to 375 deg. Dip flowers 2 at a time into the batter and fry on both sides until golden. Drain on paper towels.
Serves 6-8
CREAMY PASTA PRIMAVERA
2 c. uncooked spiral pasta
1 lb. fresh asparagus trimmed and cut into 1" pieces
3 medium carrots cut into 1" strips
2 tsp. canola oil
2 c. cherry tomatoes halved
1 minced garlic clove
1/2 c. parmesan cheese
1/2 c. heavy cream
1/4 tsp. pepper
Cook pasta. In a large skillet saute asparagus and carrots in oil until tender. Add tomatoes and garlic. Cook 1 min. Stir in cheese, cream and pepper. Drain pasta, toss with asparagus mixture.
RHUBARB NUT BREAD
BEAT TOGETHER:
1-½ c. brown sugar
2/3 c. salad oil
1 egg
MIX AND ADD TO ABOVE:
1 tsp each baking soda, salt and vanilla
1 c. sour milk
THEN ADD:
2-½ c. flour
1-½ c. diced rhubarb
½ c. chopped nuts
Sprinkle top with mixture of ½ c. sugar and 1 tblsp. butter.
Divide dough into two greased loaf pans. Bake at 325 deg. 1 hour
CREAM OF ASPARAGUS SOUP
1 lb. fresh asparagus
1-½ c. chicken broth
2 tblsp. chopped onion
1 c. milk or cream
salt & pepper
Cook washed and trimmed asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup water. Trim tips and chop to use for garnish. Put chicken stock, onion, reserved water in a pan and bring to a boil. Add the asparagus and simmer 5 min. Puree in blender or food processor. Return to pot, add milk or cream, salt & pepper. Heat and
top with reserved asparagus tips upon serving.
Makes 4 cups.
