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Ingredients: 1 Pound(s) Asparagus, stiff ends 1/4 Pound(s) Brown button mushrooms (or 2 Garlic cloves 1 Tablespoon(s) Fermented black soybeans 1 1/2 Tablespoon(s) Tamari (or soy sauce) 1 Teaspoon(s) Potato starch (or 1 Teaspoon(s) Black soy sauce 1 Tablespoon(s) Sake or other rice wine Directions: Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately. Comments: Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.
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Makes 5 Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Asparagus with mushrooms & fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and White wine pasta sauce with chicken Brown chicken. Add all ingredients into a pot and simmer for 20 minutes. This is great with Rotini or Rigotoni, but you favourite pasta will do. Per serving: 1015 Calories (kcal), 39g Total Fat, (37% calories from fat); 74g Protein, 70g Carbohydrate, 249m Coconut french toast with pineapple sauce Preheat the oven to 425 degrees and place an oven rack in the center of the oven. 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Rinse eggplant under cold water, drain, pat dry with paper towel. Heat oil in pan, cook eggplant in batches until lightly browned, drain on paper towel Lemon sauce Ahi katsu with wasabi-ginger butter sauce Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems, wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water. Combine the 1 cup flour Crusty curmudgeon last ditch barbecue sauce To prepare: With floured hands, on a floured surface, standing on a floured floor, and just generally surrounded by mounds and mounds of flour, combine the ingredients in a greased 5-5/8" by 16-3/8" pan, then pour the mixture carefull Aji sauce #2 Fry finely chopped onion in oil. Add chopped parsley and ground aji. Add a little water and cook until onion is tender. Haberno pepper sauce (aka "agent orange") Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. 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TOMATILLO SAUCE: Put tomatillos, j Thai peanut sauce Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================== Picante' red sauce *To roast pepper, hold over a gas burner or put under the broiler, rotating the pepper until it is charred black. Place in a paper bag and seal. This will allow the pepper to sweat. Peel off the charred skin and run under cold water. Seed and c White bean and vegetable soup In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and th Caper sauce * Chopped Dill Pickle can be substituted for Capers. ~------------------------------------------------------------------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauc 5 bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and s Honey mustard sauce no. 3 3/4 cup Dijon mustard 2 tbs cider vinegar 2 tbs honey 1 1/2 tsp hot pepper sauce Directions: In a small bowl, whisk together the ingredients until they are thouroughly combined. If desired, the mustard can be made hotter by adding cayenne. _ Chicken-asparagus rolls Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Chee Beets in mustard sauce Scrub the beets lightly and boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4 inch pieces. Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the fl Black-eyed peas and barley pilaf Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender. Schwarzwalder kirschtorte (black forest cherry cake) Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-in ch cake pans that have been well greased and floured. Bake in a Shrimp and white bean salad Toss all ingredients together and marinate overnight. Summer asparagus soup Melt the butter in a pan big enough to cook the soup. Saute the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saut Deconstructed black forest cake TREND: Deconstructed desserts (breaking down a dish into its essential components, then serving the parts as a whole) WHO: Gale Gand, pastry chef at Tru in Chicago and host of Sweet Dreams on the Food Network WHAT: The elements of Black Forest Cake choco Asparagus braise 1. Clean and prepare vegetables. 2. Heat oil in wok to smoking point. Stir fry asparagus in wok for about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At the end o Barbecue sauce 2 Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 1 Asparagus & crab meat soup (mang tay nau cua) * cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yol Cumquat sauce 1. Wash and slice cumquats into fine, thin slices; add the orangejuice and the sugar and cook for about 10 minutes. 2. Let cool and serve with mousse au chocolat Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till c Butter sauce - the pillsbury cookbook In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calroies........ Capellini with burst cherry tomato sauce Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomato Sunday black-bean soup (new york times) To soak beans quickly, cover them with generous amount of water, cover pot , bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic u White bean and green chile quesadillas Combine Great Northern beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas, mash with a fork to within 1/2 inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos, top with 2 tablespoons chiles and 1 tables Slipper lobster tails in leek sauce Wash leeks very well under cold, running water. Cut into bite-size strips, about 1/4" wide. Heat large skillet, add 4 Tblsp butter, when melted add leeks and wine. Cover and cook on low heat for about 6 minutes, or until leeks are almost tender. Un Turkey in jalapeno cream sauce * See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut into 3 slices. Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey breast slice to 1/4 inch thickness between to sheets of Bean bonanza Mix vinegar, oil, sugar, salt and pepper; mix in beans, green pepper and onion. Cover and refrigerate at least 8 hours. Just before serving, remove to salad bowl with slotted spoon. Sole in almond sauce Place sole fillets in a 13X9X2 inch baking dish; pour wine over fish and bake in oven 15 to 20 minutes or until fish flakes easily with a fork, but is still moist. Do not overcook. While fish bakes set aside 1/4 cup of the shrimp; mash remaining