OmManiPadmeOmelet wrote:
> In article <[email protected]>,
> Joseph Littleshoes <[email protected]> wrote:
>
> > > I freeze the tough stems that I break off of asparagus prior to
> > > cooking
> > > them. The frozen ones come out of the freezer nice and soft. I
> > > pressure
> > > cook those, then run them thru the victorio to get all that lovely
>
> > > asparagus mush to make a cream of asparagus soup.
> >
> > There stock pot material for me, in season
>
> That works too.
> 'specially when they drop below $2.00 per lb.
> As you said, in season.
"In season" we often get the asparagus for anything from 69 cent to 1
dollar a pound around here from local truck farms.
I was never particularly impressed with asparagus, as an excuse to make
a hollandaise it is admirable but otherwise...while it has IMO a good
flavour, it is too, too delicate to impress me.
I make it a lot in season as it is one of the 'elderly relatives'
favourite foods, probly my favourite way is very lightly blanched in
boiling, seasoned vinegar. Then cooled immediately and used as an
ingredient in a pasta salad with a vinaigrette dressing. Not to bad in
a cheese omelette either.
They have, when almost raw a very good texture.
>
>
> >
> > >
> > >
> > > I add fresh chopped, tender asparagus to that for texture. ;-d
> > >
> > > It's a lot of work, I don't do it very often.
> >
> > Me either, i have cut way back on my cooking over the last 3 years.
> > Course that does leave me more time to talk about it.---
> > JL
>
> I keep it simple during the week, and save more complex stuff for
> weekends, or vacation time.
I have recently started cooking stir fried dishes, very quick, very
good, and very simple.
Last knight after cooking a whole onion cut into large dice in dark
sesame oil till the onion was lightly browned i added cut up raw breast
of chicken, cooked this till almost 3/4 done, and added cut up broccoli
and green pepper, 2 cloves of mashed garlic & cooked till the chicken
was done and the veggies lightly sautéed.
Having warmed the previously cooked rice noodles and plated them, i
sprinkled a few drops of sesame oil over the noodles, added the meat and
veggie mix on to the top of the noodles and over that sprinkled some of
this new mushroom flavoured "dark" soy sauce (best soy sauce i have ever
had "pearl river bridge" brand). I encouraged the 'elderly relative' to
toss her noodles and meat mix to combine all the ingredients and it was
superb.
I have been asked to add this to the repertoire, and tonight i am going
to do the same thing but am soon going out to get some ginger root and
more garlic, probly some cauliflower and more sweet peppers. I shall
purchase some "5 spice" mix and look at other condiments and spices
readily available in my area.
I already use a commercial "banana sauce" and a very nice garlic chilli
sauce. The banana sauce is the ""elderly relatives" favourite as she
has a pronounced sweet tooth and the banana sauce is a sweet hot sauce,
though very mild for a 'hot sauce'.
I want to do beef this way but severely limit my intake of red meats. I
have a whole tilapia in the freezer and am thinking some fish done this
way will be very good.
But above every thing else including the really wonderful flavours, this
is for me an easy and quick way of making very good food. I have
mentioned here before, a recent disability of the last few years that
makes it difficult for me to stand, and so this quick cooking of good
fresh foods is especially appealing to me.
Im 'flying by the seat of my pants' here and really should purchase a
good Asian cook book.
More often than not i keep a sharp eye out for what the Asians in our
local "Chinatown" are buying and follow suit and improvise.
I recently discovered a Chinese butcher that makes "sausages" which i am
assured are traditionally spiced according to Chinese methods, i am most
anxious to try them.
---
JL
> --
> Peace, Om.
>
> "My mother never saw the irony in calling me a son-of-a-*****." -Jack
> Nicholson