Asparagus Pastries with Tarragon Cream
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Asparagus Pastries with Tarragon Cream Time: 25 minutes
There is a photo of this on the blog post for Menu of the Week. Mon mari found a last bit of
beautiful, but expensive asparagus and snuck it into my trolley...
12 - 16 oz (400gr) green asparagus
1/4 cup, 2oz (60ml) white wine
1/4 cup,2oz (60ml) chicken stock
1/4 cup, 2oz (60ml) creme fraiche, plain yogurt or sour cream
1 tsp fresh tarragon
1 - 2 tsp cornstarch (maizena, corn flour)
1 sheet puff pastry
Thaw the puff pastry, if needed. Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Leave asparagus whole. Bring 1 - 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus in one layer. Add the asparagus and blanch for 2 - 4 minutes, depending on thickness. Mine were as thick as my index finger and I did 4 minutes. Remove and refresh in cold water. Heat wine, stock and tarragon in a small saucepan. Dissolve cornstarch in a tbs of water. When wine is boiling add cornstarch and stir to thicken. It should be very thick. Remove from heat and stir in yogurt. Lay out puff pastry and cut 2 rectangles, each the size of half of the asparagus laid flat with 1/2 - 3/4 inch (2cm) all around. Lay the cut pastry on a baking sheet. Divide the Tarragon Cream evenly and spread on the pastry, up to the 'border'. Lay the asparagus on top of the cream - it should just cover it. Bake in pre-heated oven at 420F (205C) for 10 - 13 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve.
Grilled Swordfish with Fresh Tomato Olive Salsa Time: 15 minutes
sorry to be a bit repetitive - but the swordfish looked so nice and I love it with the salsa
1 - 2 swordfish steaks, 12 oz total (400 gr)
2 tsp olive oil
1 tsp white Balsamic vinegar
1 tsp paprika
1/2 tsp garlic powder
Fresh Tomato Olive Salsa
Mix vinegar and oil and brush on both sides of fish. Sprinkle both sides with paprika and garlic powder. Place in oiled fish basket or on oiled grill rack over direct heat. Cook about 10 minutes, turning once, or just until done, Do not over cook! The fish should flake easily and be opaque but overcooking will dry it out. Remove and serve with Tomato Olive Salsa
Fresh Tomato Olive Salsa Time: 10 minute
2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp chili powder
1 tbs olive oil, the good stuff
1 tbs Balsamic vinegar
1/4 tsp sea salt
Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil, vinegar and salt in small bowl, whisk to combine. Add remaining ingredients and stir to combine. Save 1/3 - 1/2 of the Salsa to garnish the frittatas on Saturday.... or make more
Lemon and Herb Basmati Rice Time: 20 minutes or whatever your package says
1/2 cup Basmati rice
1 tsp butter
1 cups stock
1 tbs chopped fresh oregano
1 tbs fresh chives, snipped
1/2 small lemon
1 tsp fresh lemon thyme - or regular thyme
Snip oregano and chives with sharp scissors. Strip thyme leaves from stem. Melt butter in small saucepan over medium heat. Add herbs and sauté for 1 minute. Add rice and sauté, stirring for another 2 - 3 minutes. Add stock. With a vegetable peeler peel a couple of strips from the lemon and add to the rice. Squeeze the juice from the lemon and add to the rice (mind the pips). Cover and cook for length of time on package. When done fluff with a fork and serve.
Grilled Courgette (Zucchini) Time: 20 minutes
1 medium to large courgette (zucchini)
2 tbs olive oil
salt - flavored, if you use it, would be good
pepper
2 - 3 tbs Parmesan cheese
Put olive oil on a plate. Slice courgette into 1/2 inch thick rounds. Dip both sides in olive oil and put directly onto grill of barbecue. Grill until soft and browned, about 15 minutes, turning once. Mon mari says "they are done when they start to sag in the middle and they have brown grill marks on them". Remove and immediately sprinkle with salt, pepper and Parmesan. Serve.
Note: You might be able to fry them in a nonstick skillet over medium high heat for 8 - 10 minutes a side but I haven't tried it. Be careful not to crowd the pan as they release a lot of water and you want them to fry - not steam them.
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Cooking schedule: 35 minutes for menu |
Start to bake pastry |
Cooking for Two? Or more?
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