Spring recipe: blanched asparagus with from-scratch aïoli

Here's another thing I made the night my parents came over: blanched asparagus with from-scratch aïoli. It's also from Martha Stewart's Dinner at Home, and it's really quite simple.

This is the time of year you should be eating asparagus! It's quite simple to prepare whether blanching, broiling, grilling, roasting, or stir frying, and it's always a crowd pleaser . . . especially when paired with from-scratch aïoli.

As for the aïoli, it's basically just a garlicky mayonnaise. Now, don't get hesitant if you hate mayonnaise. I hate mayonnaise too. But real, fresh, from-scraft mayonnaise doesn't even resemble the bland, gloppy stuff that you buy in a jar. Instead, it's a delicate, creamy and fragrant sauce that the French like to pair with vegetables and fish. Just give it one try, and then tell me you don't like it. You will eat you words . . . and you will be begging for more aïoli to dip them in. ;)

Ingredients:

A 1-pound bunch of asparagus

1 large egg* (the best quality you can find)

1 clove of garlic

1/2 cup canola oil (or any neutral-tasting oil)

1/2 cup extra-virgin olive oil

Salt and pepper

*Raw egg should not be consumed by pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Step 01. Put the egg and garlic clove into a small food processor with a bit of salt and pepper (You can also use a mixer, but I find the food processor to be the easiest way.) and turn it on.

Step 02. Once the garlic is puréed, begin to add the oil, letting the processor continue to run the whole time. Add the canola oil first and then the olive oil, in a steady stream as slowly as you can. It takes just a bit of patience.

Step 03. Bring a large pot of salted water to boil. Meanwhile, break the ends off of each asparagus stalk about 2 inches from the base or where they snap naturally.

Step 04. When the water is boiler, add the asparagus and cook until bright green and "crisp-tender" (about 2 to 4 minutes).

Step 05. Serve, and enjoy!

If you cover and refrigerate your aïoli when not in use, it will keep for 2 days. I suggest serving the leftovers (if there are any) with seared tilapia and some rosemary olive oil roasted new potatoes. Yum!

Join me on: facebook // twitter // bloglovin // pinterest // instagram

Spring recipe: quinoa with peas and fresh mint

Remember that family dinner I told you about. Well, here's one of the dishes I made. (The others are coming soon!)

Spring is one of my favorite times of year for fresh produce (the others being summer, fall, and winter . . . because, honestly there's always something great -- even in winter, there are Brussels sprouts, clementines, and more Brussels sprouts!) But, truly, I am super excited about asparagus, rhubarb, fresh mint, etc. etc.

This recipe for quinoa with peas and fresh mint comes from Martha Stewart's Dinner at Home, a truly lifesaving cookbook organized by season. Rather than transcribe the whole recipe for you, I googled it and found someone else had already done so here. The only thing I did differently was use vegetable broth. I'm sure any broth you have on hand will do perfectly.

I hope you make and enjoy this delicious quinoa with friends. It's a great way to celebrate spring with your taste buds! (And I do think taste buds should always be involved when celebrating.)

Join me on: facebook // twitter // bloglovin // pinterest // instagram

Holiday recipe: Brussels sprouts with bacon and apple

Here's another holiday recipe idea. I made these as a side for Thanksgiving and they were popular even with those that thought they didn't like brussels sprouts.

It's another Martha recipe (found here) of course. Holidays just wouldn't be the same for me without her. I know it's deeply uncool to love Martha Stewart, but I really admire her creativity, the joy she finds in the little things, and her sense of humor. I honestly think she's the bee's absolute knees.

I think the real key with brussels sprouts is that they should be sauteéd or, in this case, roasted, rather than boiled or steamed. They need some browning or caramelization to counteract their inherent bitterness. Of course, tossing them in bacon doesn't hurt either.

Enter your email address:

Holiday recipe: pumpkin cream pie

I love pumpkin spice everything . . . except pie. I know, crazy! Of lattés, and ice cream, I cannot get enough, but pumpkin pie has always tuned me off texturally. Don't get me wrong, I eat it. I mean, it's pie.

But, I was determined this year that I could make a pumpkin pie I loved. So, I searched Martha Stewart's website (LOVE her) and came across this gem (recipe here). The filling is a pumpkin spice custard that you thicken on the stovetop with corn starch and eggs and then set in the refrigerator. The only thing that gets baked at all in the gingersnap crust. That's right, you heard me: gingersnap crust.

I'm confident, at this point, that I don't have to do anything more to convince you of how scrumptious this pie is. But, here are some pictures anyway.

Enter your email address: