Green Garlic Scrambled Eggs / Prosciutto-Wrapped Asparagus Tips
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Cooking time: 40
cooking time for menu Cooking schedule: see below for "menu" instructions |
Green Garlic Scrambled Eggs with Prosciutto-Wrapped Asparagus Tips
Time: 10 minutes
I saw green garlic at the market and had to have it! It looks like a green onion but is a bit thicker and has a purplish cast to the stem end. Other than cutting off the stem end and removing a layer to clean it, you use whole thing - especially the green tops. It has a milder, fresher garlic flavor and is available only in the spring.
8 - 10 asparagus spears
1 slice Prosciutto
3 eggs
4 - 5 green garlic or 1 small leek plus 1 clove of garlic
2 tbs (1 oz, 25ml) heavy cream or creme fraiche
1 tsp cold, hard butter
2 tsp butter - any temperature
salt and pepper to taste
Cut the asparagus tips 3 inches long (8cm) reserving the stalk ends for the risotto tomorrow. Heat an inch of water to boiling in a saucepan or skillet large enough to lay the asparagus flat. When the water is boiling add the asparagus and cook for 6 - 9 minutes, depending on thickness, just until the point of a knife goes in easily. Drain and rinse in cold water. Slice the Prosciutto the long way into 4 - 5 strips then in half the short way so you have one strip for each asparagus tip. Wrap the Prosciutto around the asparagus - on the diagonal - like a barber pole. Arrange the asparagus on two plates.
Cut the stem ends of the green garlic and remove the outer layer.
Slice about 1/8" (.5cm) thick including green tops. If you are using a leek: clean it and cut in fourths the long way, including several inches of the green. Then slice it the same thickness as for the green garlic. Mince the garlic.
In medium nonstick skillet melt the 2 tsp of butter over medium heat. Add green garlic (or leeks and garlic) and sauté just until starting to come apart, about 3 minutes. They should keep a bit of crunch. In medium bowl whisk eggs. Add cream, salt, pepper and whisk. With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs. This will melt as the eggs cook making them really creamy. Add the eggs to the green garlic in the pan and with a spatula gently stir the eggs, mixing in the green garlic. When the eggs are almost, but not quite, set divide them and add to the plates with the asparagus. Serve immediately. The residual heat will finish cooking the eggs before you get your fork into them. Taking them out of the pan still a bit underdone keeps them more tender and creamy.
Chicken Breasts with Mushrooms and Sherry Time: 30 minutes
2 chicken breasts, boneless, skinless
4 oz mushrooms
1/4 cup (2oz, 50ml) sherry
3/8 cup (3 oz, 75ml), heavy cream or creme fraiche
1/2 cup (2 oz, 75gr) shredded cheese
1 tbs olive oil
1 tbs white Balsamic vinegar or white wine tarragon
Clean and thickly slice mushrooms. Heat oil in medium nonstick skillet. Add chicken breasts and brown on both sides, about 10 minutes total. Remove and keep warm. Add mushrooms and vinegar to pan and sauté 5 minutes. Add sherry to mushrooms and scrape up any browned bits. Return chicken to pan, turn heat to low and simmer 5 - 10 minutes, until chicken is cooked through. Remove chicken and put on small platter, cover with the pan lid. Increase the heat to medium high and add the cream to the pan. Boil rapidly, stirring, for about 3 minutes, until sauce has reduced and thickened. Pour sauce over chicken and sprinkle with cheese. Cover again, briefly, until cheese softens. Serve.
Twice-Cooked Potatoes Time: 40 minutes
2 - 3 potatoes
1 tbs oil
salt - sea salt is nice
Cut potatoes in half (the short way). Put into a sauce pan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. Partially remove cover and continue to cook until barely done - about 15 minutes. Drain, cover with cold water and drain again. Let rest for 5 minutes, then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. Heat oil over medium-high heat in large, nonstick skillet. When hot add potato slices (placing each flat) and sauté until lightly browned, 6 - 8 minutes. Turn and brown other side. Sprinkle with salt and serve.
Green Beans with Prosciutto Time: 30 minutes
5oz (150gr) green beans
1/4 cup chicken stock
1 slice Prosciutto
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Roughly chop Prosciutto. Put beans into small skillet, add stock and Prosciutto, cover and simmer over medium heat until done - about 20 minutes. Uncover during last 5 minutes to cook off some of the cooking liquid. Serve.
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Cooking Schedule: 40 minutes |
Return chicken to pan, cover and simmer |
Cooking for Two? Or more?
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