Local Flavor by Susan LockhartWe’re celebrating National Asparagus Month this week and we start off with some questions and answers from the University of Illinois Extension Service: Q. What causes my asparagus spears to have loose heads? A. When the weather turns hot, the growing point expands rapidly and the bracts (modified green leaves) are spread by the early development of the stems and ferns. The asparagus is safe to eat because only the appearance is affected. Q. Early spring freezes caused the asparagus spears in my garden to turn brown and wither. Are they safe to eat? A. Frozen tips should be picked and thrown away. These spears, although not poisonous, are off-flavor. Q. Can I start asparagus from seed? A. Yes. You can grow your own plants by planting seeds 1/2 inch deep and 2 inches apart in the row. Start the seeds in the spring when the soil temperatures have reached 60°F. Dig the plants the following spring, before growth begins and transplant them to the permanent bed as soon as the garden can be worked. Growing your own plants delays establishment of your bed an additional year, but it ensures that you are starting with freshly dug crowns that have not lost vigor by being dug, stored and shipped. Also, variety selection is usually much greater when shopping for seeds rather than crowns. Q. What causes crooked spears? A. Asparagus spears grow quickly and are sensitive to mechanical injury from cultivation or cutting tools, insects or wind-blown soil particles. Injured areas grow slowly so that the rapid growth on the opposite side causes spears to curve toward the injured side. The cause of flattened (faciated) spears is unknown. Our recipe today is from the Taste of Home chefs. It comes from their Country Extra magazine.
Asparagus Tomato Salad Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Serves 14.
Pastrami Asparagus Roll-Ups
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Yield: 2 dozen. |
Berry TrifleIngredients
Directions1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding. 2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings. 3. Berry Sauce: In a blender or food processor combine 2 cups fresh or frozen (thawed) strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. Makes 1 cup. |
Skillet TostadasIngredients
Directions1. In a 10-inch skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat; discard. Stir beans, soup, and salsa into beef mixture. Heat through. 2. Divide beef-bean mixture among tostada shells. Top with cheese, lettuce, and tomatoes. If desired, serve with sour cream or avocado dip. Makes 4 servings. 3. Skillet Tacos: Prepare as above, except omit tostada shells. Warm 8 corn taco shells according to package directions. Divide beef-bean mixture among taco shells. |
Sesame-Crusted SalmonIngredients
Directions1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces. Set aside. 2. For sauce, in a small bowl combine mayonnaise, red sweet pepper, lemon juice and chives. Season to taste with salt and black pepper. Cover and chill until serving time. 3. In a shallow dish bowl stir together the flour, white sesame seeds, black sesame seeds, and 1/4 teaspoon salt. Place milk in a shallow dish. Dip salmon in milk. Firmly press both sides of fish in flour mixture. 4. In a 10-inch skillet cook fish in hot oil over medium-high heat for 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve sauce with fish. If desired, garnish with lemon or lime wedges and fresh watercress. 5. Make-Ahead Directions: Prepare sauce; cover and chill up to 24 hours. Prepare fish as directed above. Stir sauce before serving; if necessary, stir in a little extra water. |
Pumpkin TiramisuIngredients
Directions1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside. 2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture. 3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat). 4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours. 5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings. |
Witch HatIngredientsDirections1. Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets. 2. Frost the top and side surfaces of a doughnut with icing. Sprinkle icing with nonpareils or sprinkles. Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and adhere them around the bottom of the hat with icing. |
