Asparagus, Artichoke, Wild Garlic - Spring Veggie Time!
Delicious Risotto, Salad and Wild Garlic Salsa Verde with Steak recipes
Welcome Spring! We are more than ready for you.
As I type, Lisa is heading back from Paris and will be back in Seattle ready to give us her news. And my word, there must be so much news!
I’m loving seeing the spring vegetables starting to arrive on the greengrocers shelves. There is something about spring veggies that make you feel all “healthy” when you add them to your dishes.
Here are some recipe suggestions from our foodie files, but first the important stuff - News from Lisa!!!
News from the US Side of the Pond
I’m a bit bleary eyed with jet lag, so not sure my bit for this week’s Substack will make much sense…..lol. We had the best time and I can’t wait to tell you all about it. If you’ve ever had a child go to school in another country, you’ll know how your heart literally bursts with happiness when when you see them for the first time after 3 1/2 months. Yes, there were tears, and also so much joy. And so much walking…..and eating (literally ate so many croissants!)…..and soaking up Paris.
Spring has definitely sprung — when we left our cherry blossom tree had the smallest little buds and now it’s full on blooming! — and we’re entering my absolute favorite food season. As much as I love a warm bowl of soup or stew — nothing hits the spot on a dark, cold winter’s night better than a big bowl of comfort — I’m so ready to ditch comfort foods and embrace all the foods of Spring.
Some of my favorites:
Asparagus
Artichokes
Snap Peas
Fava beans (with or without a nice Chianti…..can you really say fava beans without reciting that line in your head….lol)
Spring onions and garlic
Leeks
Fennel
These are just a few of my favorites. There’s such an abundance of green produce — maybe that’s because all the plants and shrubs and trees that lost leaves and blooms in winter are now springing back to life.
Growing up, we’d visit my aunt and uncle’s ranch often, and I loved picking fresh artichokes, steaming them and then dipping the leaves in mayonnaise generously flavored with loads of fresh lemon juice. Bowls would quickly fill with empty leaves, and when we’d eaten all the leaves, my cousins and brother and I would carve out the buttery heart and devour that, too.
Both my kids are obsessed with asparagus, especially when dipped in, you guessed it, lemon mayonnaise. I know Jane is cringing right now because she’s not a fan of mayo, but my kids and I could eat it with a spoon……joking! But you get the idea of how much we love it. I will always be grateful for all the condiments — mayo, ketchup and ranch — because that’s how I got my kids to eat their veggies. If there was a dip they could swoop their vegetable through, they always cleaned their plates.
Do you have a favorite Spring vegetable? If you’re tired of roasting veggies, here are a couple of recipes to inspire you!
Asparagus Risotto
WAIT......before you scroll away thinking there's no way you can make this Spring asparagus risotto, I'm here to tell you that YES, you absolutely can!
The first time I made risotto I wondered why I’d waited so long to make it. Yes, there's a bit of stirring. But there's also something really beautiful and meditative about standing over a pot of arborio rice and watching it transform into creamy risotto.
There's nothing complicated about making risotto. It's literally stirring broth into rice, waiting for it to incorporate and then adding more broth. This is one of those dishes where shortcuts really don't work. But, I promise, the extra time it takes is so incredibly worth every minute! The result is a creamy risotto, full of fresh asparagus with a lovely citrus hit of lemon and, of course, a ridiculous amount of Parmesan cheese.
Ingredients
1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups chicken broth (use homemade if you have it!)
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
Garnish with fresh chives and fresh Italian parsley
Instructions
One of the great things about this recipe is you can choose how you want to cook your asparagus. It’s important to cook it before adding it the risotto; otherwise you'll have raw asparagus. My favorite way to cook the asparagus is to roast it. In a large bowl, toss asparagus generously with olive oil, salt and pepper. Spread it out in a single layer on a sheet pan, then roast at 425 degrees for 5-10 minutes, depending on how thin the stalks are. You can also grill it. Or, last but not least, is blanch the asparagus. This is a fancy word for bringing a large pot of water to boil, then adding asparagus and cooking it for about 2 minutes. Drain the blanched asparagus and set aside.
Once you’ve decided how to cook the asparagus, the next step is to prepare the Arborio rice. This is usually a good time to rally any available children to help. What better way to bond with your kids, than taking turns stirring the risotto?
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth warm.
Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Toasting the rice is an important step because it opens up the rice and allows it to better absorb the flavors and the broth.
Add dry white wine and cook until liquid evaporates. Keep stirring rice, and add the warm chicken broth 1 cup at a time. When the rice seems to soak up the broth completely, it’s time to add another cup of broth. Stir the rice constantly the entire time. The rice mixture will become more creamy with each addition of broth. It should take about 20 minutes to add all the broth.
Add asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
Baby Artichokes with Meyer Lemon Aioli
Ingredients
For the Meyer lemon aioli:
3/4 cup extra-virgin olive oil (use a neutral flavored one or one that has citrus undertones)
3 egg yolks
1 tablespoon Dijon mustard
3 garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3 to 4 tablespoons fresh Meyer lemon juice (or regular lemon juice)
For the artichokes:
2 lemons
3 garlic cloves
1 tablespoon salt, plus more, to taste
4 black peppercorns
15 to 20 small artichokes (or 3-4 large ones)
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
Freshly ground black pepper, to taste
Directions
For the Lemon Aioli:
Pour olive oil into a measuring cup with a spout. In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream. Very, very slowly…..this is important or the aioli won’t emulsify. Stir in 3 tablespoons of the lemon juice. Stir in the remaining 1 tablespoon lemon juice, if needed to thin the aioli. It should be the consistency of mayonnaise. Spoon into a serving bowl, cover and refrigerate until ready to serve.
For the Artichokes:
Cut 1 of the lemons into quarters; halve and juice the remaining lemon and set aside. Fill a large saucepan three-fourths full of water. Add the lemon quarters, garlic, the 1 tablespoon salt and the peppercorns to the saucepan. Have a bowl of ice water ready. Trim off 1/2 inch of the spiky tips with a serrated knife or scissors. You can skip this step, but it does make the artichokes look pretty.
Working with 1 artichoke at a time, cut them in half lengthwise and add to the saucepan. Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer until the artichokes are tender, 8 to 10 minutes. Using a slotted spoon, transfer the artichokes to the ice water. Drain and let dry on paper towels.
In a large bowl, stir together the olive oil, reserved lemon juice and oregano. Add the artichokes and stir to coat. Season with salt and black pepper. Let stand for 20 to 30 minutes.
Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
Arrange the artichokes on the grate or in the basket directly over medium-high heat. Grill, turning often, until lightly charred on all sides and crisp-tender, 6 to 8 minutes.
Place the artichokes on a platter and serve hot off the grill with the Meyer lemon aioli on the side.
FOODIE NOTES: If you can’t find baby artichokes, this recipe will absolutely work with regular or large. Instead of using a saucepan to par boil, use a large pot and add the artichokes whole. After the ice bath, use a sharp knife to cut them in half. Then follow the rest of the recipe.
News from UK Side of the Pond
For those that read my contribution to our newsletter last week, I am happy to report back that ….
I SURVIVED!
For those that don’t know what I’m talking about, my son George was off to a wedding last weekend of two of his college friends, which became a bit of a college reunion. They all started at 2pm and arrived home at 5.07 a.m. - remember those days? I believe that the head count was 6 - sleeping on every available surface in our home.
I know I love to “feed people,” but this weekend confirmed it. I was determined I was going to get some calories into this washed out bunch of teenagers. Piles of bacon and sausage sandwiches and, in homage to Lisa, Pain au Chocolat. (Adding a touch of class). All the while knowing that I am really just getting on their nerves.
I am Jane - “The Feeder!”
They all had such a fabulous time, lots of music was played, way too much alcohol consumed, songs sung. What 19 should all be about! Apparently George sang for about an hour plus (he has no “off” button) and pretty much played every instrument there. The highlight: His duet with the bride - “Love is an Open Door” from Frozen. Yes….best not too ask questions!!!
It fills me with so much joy watching our children having fun.
My other “fun” task last week has been using up a harvest of “wild garlic” and I have shared some of my discoveries and recipes below.
Happy cooking.
JX
Asparagus & Smoked Mackerel Salad (with runny eggs)
Serves 2 mains or 4 starters
Ingredients
1 bunch of asparagus – ends snapped off and discarded
1 pack of 2 fillets of smoked mackerel (or an oily fish alternative)
4 x free range eggs
1 x lemon (zest and juice)
1 x pink grapefruit (segmented)
1 x bag mixed salad leaves
Olive Oil – infused with chilli
Tiny pinch of sugar
Fresh dill sprigs
Sea salt flakes and freshly ground black pepper.
If available, a garnish of micro herbs – is lovely.
Directions
Start by preparing the only two ingredients that need cooking.
Place a pan of water to come to the boil for the eggs and a steamer ready for the asparagus.
Steam the asparagus spears (depending on size) for about 5 minutes or until just tender.
Carefully place the eggs into the boiling water and for a soft set, boil for 5 minutes. Remove using a slotted spoon and place into cold water. Run them under more cold water until they have cooled.
Carefully crack and remove the shells. Wash off any stray little bits of shell.
In a jam jar combine the lemon juice and zest, infused chilli oil, sugar salt and black pepper.
Wash and divide the leaves between the serving plates. Now is the time to get all chefy!
Lie the asparagus over the leaves, and then add the pieces of mackerel, add the grapefruit segments. Quarter the eggs and add to the plate. Shake the contents of the jam jar and drizzle the dressing over the salad. Top with sprigs of fresh dill and micro herbs if you are using them.
Chefs notes: Lovely served with a whipped feta!
On the wild side with Garlic….
I’ve been having fun this week and wild garlic has made it into most of our supper dishes!
You will often smell wild garlic (ramsons) before you see them.
I often find wild garlic when out walking Millie in shady and damp woods, where they thrive, but the window to pick them is small and now! Keep your nose twitching as this is the perfect time of year. When they come into flower, this carpet of garlic has beautiful white flowers. Less pungent than a clove or bulb and I think, more delicious.
Throwing some wild garlic into the soup maker. Delicious!
Steak with Wild Garlic Salsa Verde
Ingredients
8 oz steak of your choosing
(If cooking for more than one person, consider investing in a larger steak to share – it makes more of an impact!)
Oil
25g /1oz unsalted butter
Springs of thyme & rosemary
Sea salt flakes and Pepper
For the Salsa Verde:
Serves 4 people
1 x handful wild garlic leaves
2 x handfuls of flat leaf parsley
1 x tablespoon capers, rinse in clean water
2 x anchovies (optional)
1 x tablespoon of something acidic: lemon juice, or red wine or sherry vinegar.
6-8 tablespoons olive oil
For the Salsa Verde
Finely chop the wild garlic leaves, together with the parsley, capers, anchovies. Add the acidic vinegar or juice and then mix in the olive oil until you have a nice texture to top the steak.
Foodies Notes: This salsa verde is versatile and works amazingly well with lamb as it cuts through the greasiness. Fold through pasta - or add to a risotto. I like it with white fish!
To cook your steak:
Make sure that your steak is at room temperature.
Heat a heavy based frying pan with a little oil in it over a medium / high heat. Once hot, season the steak and place into the pan to fry the first side of the steak. Once the steak has a beautiful golden crust on it’s surface – turn it over.
Add to the pan the butter, the sprigs of herbs and season the top of the steak. Using a spoon, continually baste the top of the steak with the butter, which will be flavoured by the herbs and turn slightly nutty.
If you press the steak, the softer that it feels the rarer the finish. As it starts to harden/firm up - it will be leaning towards medium or well done.
When your steak reaches your preferred finish, remove from the pan and allow it to rest before serving, with a good spoonful of the Garlic Salsa Verde over the top.
Perfect served with rosemary chips/fries.
Foodie Notes: If you prefer a headier garlic kick, add a clove of crushed garlic to the salsa verde.
And Finally…..
We hope you have a fabulous week ahead, full of love and great food.
Join us in the chat - we would appreciate your ideas for future news letters. Are you?
having trouble feeding children
wanting ideas for batch cooking
needing inspiration planning your weekly menu
or finding your meals are bland?
Drop a message into the chat, we really appreciate your ideas and views.
If you try any of this weeks recipes, let us know. Did you tweak them and add your own ideas. Share with the foodies family.
Sending you big hugs
Jane & Lisa xx