THE VILLAGE VOICE

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." ~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)  CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE ~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com  8  oz. or more fresh asparagus  2  cups baby spinach leaves 6  beaten organic eggs 2  1/4  cup grated mozzarella cheese 2  Tbsp. grated Parmesan cheese 2  cloves mined garlic coarse salt and freshly ground pepper to taste Grease 9-inch pie/quiche dish. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/3 cup of egg mixture. Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture.  Pour reserved egg mixture on top....

"After all, I don't see why I am always asking for private, individual, selfish miracles when every year there are miracles like white dogwood." ~Anne Morrow Lindbergh FLOWERING DOGWOOD ( Cornus florida ) ________________________ SALMON FILLET PRINCESSE ~ Elegant dinner using fresh asparagus, an obvious choice for spring from The Gunflint Lodge cookbook _____________ 12-18 fresh asparagus spears 1 1/2 Tbsp. butter 3 Tbsp. minced onion 1 1/2 Tbsp. flour 1 cup organic chicken stock 1/2 cup heavy cream salt & white pepper to taste 6 (7-oz.) salmon fillets 6-8 Tbsp. melted butter salt and freshly ground black pepper to taste white wine or water as needed 4-6 oz. freshly grated Parmesan cheese Trim asparagus a half inch off butt ends and discard. Line up asparagus spears so tips are even and cut spears in half. Set aside the bottom ends and blanch tips in boiling water until crispy tender, abut 3-4 minutes. Cool quickly in ice water; drain on paper towels. Refrigerate u...

"Bountiful Primroses, With outspread heart that needs the rough leaves' care." ~ George MacDonald (Wild Flowers) ~ Primrose Lane _______________________________ HERB CRUSTED LEG of LAMB ~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted , herb-rubbed lamb can be refrigerated overnight . ______ 7-8 pound bone-in leg of lamb (fat trimmed & room temperature) 6 Tbsp. fresh bread crumbs 6 Tbsp. unsalted butter 6 cloves minced garlic flat leaf Italian parsley 3 Tbsp. fresh thyme 3 Tbsp. chopped rosemary 2 Tbsp. fresh lemon juice coarse salt & freshly ground pepper 1/4 cup Dijon mustard Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb. ...

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' ___________ 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. P...

~ red trillium _________________________________ PISTACHIO PENNE PASTA with ASPARAGUS, PEPPERS & CREAM ~ simple one plate spring supper * 1 lb. penne pasta 4 Tbsp. extra-virgin olive oil 1 julienne sliced red onion 2 cloves minced garlic 1 lb. blanched diagonally cut asparagus 2 julienne sliced peppers (one yellow & one orange) 1/2 tsp. white pepper 1/3 cup white wine 1 1/2 cup half & half coarse salt to taste 1/2 cup toasted pistachio nuts 1 cup freshly grated Parmesan cheese While pasta is cooking, saute garlic and onion in olive oil until limp. Add asparagus and peppers and cook until tender crisp. Pour in wine, bring to boil, reduce heat and simmer 2 minutes. Pour in half & half, white pepper and salt. Simmer 2 minutes. Drain pasta and combine with asparagus sauce. Add Parmesan cheese, toss, and serve in large pasta bowl, topped with toasted pistachios. Pass additional grated cheese. Serve with Herbed Topped Bread . HERB- TOPPED BREAD Combine 1 egg white & 1...

Gardening Note: Has ' tulipomania ' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will. ~ Seductive tulip _________________________________________________ ASPARAGUS RISOTTO SOUP ~ a perfect spring combo ... asparagus, spinach & lemon risotto * 1 bunch well-cleaned sliced leeks 2 cloves minced garlic 2 Tbsp. extra-virgin olive oil zest of 1 lemon and juice 1 1/2 cup Arborio rice 3 quarts organic chicken broth 1 pound diagonally sliced asparagus (reserve tips) 12 oz. baby spinach leaves pinch of salt & cracked pepper to taste 1 cup freshly grated Parmesan cheese In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes. Carefully add chicken broth and bring to boil. A...

EARTH DAY NETWORK http://www.earthday.net/ WILD ALASKAN SALMON PRIMAVERA ~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco -friendly. Try this delicious spring supper. * 2 lbs. wild Alaskan salmon juice and zest of a fresh lemon sea salt & freshly ground pepper to taste 3 Tbsp. extra-virgin olive, divided 1 large minced garlic cove 1 well washed sliced leek 2 julienned sliced blanched carrots 1 julienned sliced red pepper 1 julienned sliced yellow pepper 1 julienned sliced orange pepper 1 lb. fresh baby spinach leaves 1/2 lb. diagonally sliced blanched asparagus Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside. Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm. Grill fish on high about 7 minutes or until...

~ Willow Vineyard at harvest ( Leelanau Peninsula) ________________________________ VEAL OSCAR ~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery * 1 1/2 lbs. veal leg slices 4 Tbsp. butter 12 cooked green asparagus spears 1 cup Hollandaise Sauce* 1/4 cup flour 1/4 tsp. paprika 1 cup Alaskan King Crab meat 4 Tbsp. fresh parsley With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside. Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute. In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately...

ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' * 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips . Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears de...

MARCH FLOWER OF THE MONTH __________________ ~ DAFFODIL ____________________________________ PANKO -CRUSTED SALMON ~ from Simply Recipes (www.elise.com) 4 tsp. olive oil 4 pieces thickly cut, boneless salmon (each 6 oz.) (or 1 large fillet ) salt & pepper to taste 2 Tbsp. honey mustard or sweet-hot mustard (preferred - 1 tsp. honey added to 2 Tbsp. Dijon mustard) 2 tsp. chopped fresh thyme 2/3 cup panko bread crumbs 2 Tbsp. chopped Italian parsley 1/2 tsp. Hungarian sweet paprika Preheat oven to 400-degrees. Set the salmon n foil-lined sheet skin side down. Sprinkle with salt & pepper. In small bowl, combine honey mustard and 1 tsp. thyme. In another small bowl, mix panko crumbs with remaining 1 tsp. thyme, 4 tsp. olive oil, parsley, and paprika. Add light sprinkle of salt & pepper. Using small spoon, spread mustard mixture on salmon; top with bread crumb mixture. Roast salmon for 12-14 minutes (test at 10) or until almost completely firm to touch and flakes when poked ...

~ from the sea SPICY ALASKAN HALIBUT CORDON BLUE 1/2 Tablespoon extra virgin olive oil 1 teaspoon granulated white sugar 1/4 teaspoon cayenne pepper 1/3 cup finely chopped walnuts 2 cloves minced garlic 2 Tablespoons fresh lemon juice 1 sheet (12"x18") aluminum foil 4 fresh thick Alaska Halibut steaks or fillets (4 to 6 oz. each) 2 teaspoons extra-virgin olive oil 1/4 cup chopped fresh parsley 1/2 cup crumbled blue cheese Heat olive oil, sugar, cayenne pepper and walnuts in small skillet over medium heat. Cook and stir until nuts begin to brown, about 3 to 4 minutes. Remove skillet from heat; stir in garlic and lemon juice. Set aside. Line a baking sheet with aluminum foil. Brush both sides of fish with olive oil and place on baking sheet. Broil 9-10 minutes until fish is nearly opaque throughout . Mix parsley and blue cheese with nuts; distribute evenly over halibut. Broil another 1 to 2 minutes, until blue cheese is melted and fish is opaque throughout. (serves 4) Note: S...

~ It's still January and National Soup Month ~ lone daffodil _____________ ASPARAGUS SOUP (a simple taste of asparagus) * 2 pounds sliced asparagus (reserve tips) 1 large bunch of leeks 2 quarts organic chicken broth 1 stick sweet butter coarse salt freshly ground black pepper sour cream chives Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often. Add chicken stock, and sliced aspargus . Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper. Ladle in bowl and top with dollap of sour cream and chopped chives. (In the spring, the soup looks lovely toppped with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.) (8 servings)