Thai Asparagus Soup

“You know how when someone is tall, people will compare them to a string bean? She, my friend, was like asparagus, but without the subsequent odor”
— Tom Alford

Bipolar weather here in Seattle has been making Spring a bit confusing and so soups and salads have been my go too lately.  A cooler day outside last week had some friends of mine heading into Specialty's Bakery to have some Asparagus soup.  I think it's her cravings...she's pregnant;)  Mind you it sounded good to me as well but I am often turned away from buying soups out as I know: 

A. they are so simple to make

B. they are cheap to prepare at home

C. they are usually full of fat and sodium unnecessarily and I can control all of that at home (you didn't think I was going to say don't have fat and salt right;)

However any indulging of asparagus soup for me was going to be from my kitchen.  On the bus ride home I tried to stop myself from shifting in and out of my neighbors seat at every of the bus turn all the while  searching my phone for a unique asparagus soup. Stepping off the bus, nose to my phone, I managed not to face plant myself into the cement and cough up bus fumes all at the same time.  Impressed? By and by foodgawker,  Pinterest, and other sites  left me with a fat vs healthy soup dilemma. Which do I choose?  I wanted both. There had to be a solution!  

 Walking home sweating in my overly dressed clothing attire...I told you bi-polar weather, I put the technology aside and went old school, with a book (one of my favorites)  the Flavor Bible and searched for Asparagus...

Here is what I found:

  • Season: spring (check)

  • Weight: light-medium (check)

  • Techniques: blanch,boil, (check) deep-fry (yum, haven't done this one yet)....

  • and then the flavors...almonds...

Almonds was the first one listed. I will admit I kind of have a crush on almonds, maybe because my guy eats those little slivers of goodness everyday in his cereal and well he started my love affair with food.  Anyway crush aside, I had just bought some thai chili almonds from Trader Joe's.  Hmm...

The brain began to process...the searching began...and I finally found a Thai asparagus soup recipe on food52.  It sounded yummy and of course I would adapt it to what I had on hand and what my favorite thai flavors included.  Cilantro,lime, chili, coconut...oh yeah this was going to be good.      

Thankfully the bipolar weather continued for another day or two so I could continue eating it before switching out to salads for the sunshine, but if your weather is having trouble switching from spring to summer or in case your pregnant friend is craving asparagus this soup will hit the spot.  Side note it is healthy and green and has the good fat, I didn't have to decide after all.

So what do you do with Asparagus besides make yummy soup? I promise I will share if you do;)

Ingredients: 

  • 1 pound asparagus (a few tips saved) chopped into 1/2 pieces
  • 1 bunch of spinach (washed and stems removed)
  • 32 oz vegetable or chicken broth
  • 1 jalapeno (seeds removed and white pith if you don't want it spicy)
  • 1 small can coconut milk (unsweetened) 
  • handful of cilantro (lightly chopped-save some for garnish)
  • 1 leek cleaned and diced
  • 1-2 tablespoons of olive oil or grapeseed oil
  • 1-2 pinches of cayenne pepper

Toppings:

  • Chopped almonds (Thai chili flavored if you have them or you can make them)
  • cilantro lightly chopped
  • 1/4 of lime to juice
  • coconut slivers toasted (Optional)
  • 2 to 3 asparagus tips (optional)

Step 1

In a medium size a dutch oven or large sided pan heat oil and on medium heat add diced leeks and jalapeno cook until leek is transparent and jalapeno is lightly browned. Add a pinch of salt over vegetables

Step 2

Add chopped Asparagus and saute with leek and jalapenos then add broth and cook at a simmer for 20-25 minutes then add spinach and allow to wilt and cook for 2-3 minutes more. Add a pinch of salt in between each vegetable.

Step 3

Turn off heat and with a hand blender puree until smooth.  Turn heat back on to low and add unsweetened coconut milk and pinch or two of cayenne pepper. Stir and taste. Add salt to taste.

Step 4

Pour into a bowl and top with asparagus tips, cilantro, almonds and coconut slivers.  Add a dash of cayenne and lime juice.  

Enjoy!

Can't wait to hear how you liked it!?  Comments loved below!

Tips

  • Keep your asparagus in water as you would flowers and it will stay fresh
  • If eating asparagus fresh break off the end by hand and use the woody stalk pieces for this soup
  • Asparagus+lime+chili pepper are a flavor go too...
  • Science and Asparagus...teach yourself for the next time your kid asks in front of your dinner guests, cause you know they will.... Why does Asparagus make my pee smell funny, mommy?"
  • 10 reasons to eat Asparagus (as if you needed a reason;)

Enjoy no matter your weather!

Banana Nut Muffins

“Life is full of banana skins. You slip, you carry on.”
— Daphne Guinness

In 2004 the California whirlwind to see everything in our state began.  What I learned  is that too many of us do not appreciate where we live until we leave. California has so much to see and one year is not sufficient, but we tried anyway.  We had never seen Yosemite...I know for many  of you your jaw just hit the floor, but it's true.  Living so close we thought we would eventually  get around to it.  We didn't.  Thus why before heading out to our new adventure in North Carolina we went to see what every tourist who loves nature or Ansel Adams travels thousands of miles to behold.  It is as spectacular and jaw dropping as the pictures depict but in another realm, photos do not do the marvels justice.  

This being one of our many adventures to conquer in the year before our big move we also decided to truly go Big and hit up the famous Thomas Keller restaurant in Napa.  If you are a foodie you already know what I am talking about.  Reservations are required two months in advance to the day and if you get in on the phone you jump for joy.  Marked my calendar in January 2004 so as to set the speed dial early for the March date that we wanted for our anniversary.  Low and Behold at 8 am on the dot a woman answered.  The conversation went something like...

Her: "The French Laundry this is ---- thank you for calling how may I be of service to you?"

Me: "Oh. Hi. (LONG Pause because I was still only on my first cup of coffee and had not expected to actually talk to a person for at least an hour") Uhhm I wanted to make a reservation for dinner."

Her: Wonderful and what day would you like for  the reservation?"

Me: (Me Again still thinking I dialed the wrong number) "Oh. Yeah March 29."

Her:  "Of course. We would love to have you. Our dinner is at 6pm. How many will be coming?"

Me: "Oh yeah just for two." (Once more stumbling like a drunken bee.) "Oh cool yeah it's our anniversary. My husband and I are coming..." (I am sure you get the picture, I gave a mini life story about moving, wanting to get come to the restaurant prior to leaving California etc.  Needless to say the woman (I wish I remembered her name- she knew mine after two seconds) listened through my story, made my reservation and managed to make me feel like I had just made plans with the Queen of England who was so happy to have me coming despite my broken, stuttering, lack of coffee speech.

Our dinner was mind blowing and definitely up there with Yosemite valley in my mind not that waterfalls and Half Dome can compare to a restaurant but let's just say 2004 will never be forgotten.  My love affair with Thomas Keller's cooking continued although the budget stopped after the French Laundry and went into making my own food instead.  So in case you are wondering what does Banana Nut Muffins have to do with my 2004 year of National Parks and fancy restaurants check out the author of the cookbook whom inspired me to make them.

 Mr. Keller I have enjoyed your love of food, thanks for sharing with me and to my readers out there in the world wide web, don't miss out on your experiences of your hometown.  They surround you, go out and find them!  

Adapted from Thomas Keller cookbook Bouchon Bakery

Ingredients for muffin

  •  168 grams Whole wheat pastry flour
  •  3.6 grams baking soda
  • 2.4 grams baking powder
  • 4.4 grams kosher salt
  • 120 grams unsalted butter at room temp
  • 144 grams light brown sugar
  • 80 grams eggs
  • 7 grams vanilla paste
  • 24 grams sour cream
  • 256 grams mashed banana

Streusel topping

  • 100 grams all purpose flour
  • 100 grams granulated sugar
  • 100 grams walnuts, chopped finely
  • 0.4 kosher salt
  • 100 grams cold unsalted butter, cut into 1/4 inch pieces

Step 1

Sift the pastry flour,baking soda, powder, into a medium bowl. Add the salt and whisk together.

Step 2

Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it has the consistency of mayonnaise.  Add the sugar and mix for 1 to 2 minutes, until fluffy.  Scrape down the sides and bottom of the bowl, add the eggs and vanilla paste, and mix for 15 to 30 seconds on low speed, unti just combined. DO NOT OVERMIX.

Step 3

Add the dry ingredients in  2 additions, mixing on low speed for 15 seconds after each, or until just combined.  Again, DO NOT OVERMIX.  Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the sour cream and mashed banana and mix on low speed for about 30 seconds, until just combined.  Transfer teh batter to a covered container and refrigerate overnight, or for up to 36 hours.

Step 4

Preheat the oven to 425 degrees F. Line the muffin pan with the muffin papers and spray the papers with non stick spray.  If using paper molds do not place inside muffin pans but do still spray.

Step 5

Spoon the batter evenly into the papers, stopping half inch from the top. Sprinkle streusel on top of each muffin.

Step 6

Place the pan in the oven, lower the oven temperature to 325 degrees F, and bake for 35 to 38 minutes, until the muffins are golden brown and a skewer inserted in the center comes out clean.  set the pan on a cooling rack and cool.

Streusel topping

Step 1

Combine all of the ingredients except the butter in the bowl of a stand mixer fitted with a  paddle attachment and mi on the lowest setting. Toss in the butter and mix on low speed for about 1 minute, or until the butter is incorporated, with no large chunks remaining.

Step 2

Transfer the streusel to a covered container or a resealable plastic bag. Refrigerate for at least two hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Not so perfect banana nut muffins that taste amazing

Tips

  • Muffins are best the day they are baked but can be wrapped individually in a few layers of plastic wrap 
  • You can freeze the muffins for up to one week, baked
  • Do Not Overmix Dough or you will have dry and tough muffins
  • Great way to use up old bananas or if you don't have time to make them freeze the bananas with the skin removed until you are ready to use then defrost

What restaurants, places, special spots do you find inspiring?  

-thanks for sharing below with theWhiteradish 

Egg Salad

“Probably one of the most private things in the world is an egg before it is broken.”
— M.F.K. Fisher

Egg Salad on Rye Cracker

Eggs make me smile.  

They have got it all.

 When soft-boiled they are silky and sexy,

when poached they are smooth and dressed up,

but when hard boiled they become prepared and ready.

Like a woman with a soft white coat that is hiding her sunshine yellow dress underneath she makes her appearance at the symphony.  She is prepared and ready yet while mingling she manages to stand out in the crowd. 

 Like the woman at the symphony this Egg Salad not only mingles with vegetables, herbs, dressings, and spices but it stands out from the crowd.

It is the end of Egg Salad week and the symphony is over but the good news is you can make this salad anytime and even mix and match the vegetables.  I found the recipe originally in this  Vegetarian Sandwich book while living in North Carolina but it has since been  adapted for what's in my vegetable drawer.  It's amazing  how this little white protein bomb we call an Egg has become so inspiring. 

Not only is it adaptable to vegetables but also what you decide to eat it with.  If I have bread I might do that but if I want an extra crunch I do crackers.  My favorite being the Ryvita Rye Cracker, although my picture above shows the Wasa Cracker. Either way you can't go wrong and to dress it up I love to add some fresh tomato and sprouts or watercress.

Also it makes great tea sandwiches when you decide to have the ladies over...

 

Leaving you with some great tips on making Hard Boiled Eggs because after all you have to get those right first!

Adapted from Vegetarian Sandwiches by Paulette Mitchell

Ingredients

  • 6 hard boiled eggs
  • 1 red bell pepper diced
  • 1 carrot diced
  • 1 celery stick diced
  • 1 tablespoon red onion or scallions diced
  • 1 garlic clove minced
  • 4 tablespoons greek yogurt or mayonnaise
  • 2 teaspoons dijon mustard
  • 4 teaspoons chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste
  • 1 tomato sliced (optional)
  • sprouts (optional)
  • 1 teaspoon capers drained and rinsed (optional)

 

Instructions:

Step 1 

Hard Boil 6 eggs. After cooling peel and place in bowl. See this video on how to make the perfect hard boiled eggs. Mash eggs in a bowl with a pastry cutter or fork if you don't have a pastry cutter. 

Step 2 

Chop up all of the vegetables and mix with hard boiled eggs using pastry cutter or fork. Add yogurt or mayo, mustard,lemon juice, dill, and mix together.  Add salt and pepper to taste.  

Step 3

Spread egg salad on bread or crackers and place tomato and sprouts on top.  

Enjoy!

Tips

  • Do not use fresh eggs to hard boil, those are best for poached
  • To avoid the famous "green ring" around the yolk make sure to cool the eggs in an ice bath after cooking
  • Mark an "H" with your sharpie on the hard-boiled eggs and put them back in the egg container if you want to make the egg salad later.

Do you have any vegetarian sandwiches you love?  Please share in the comments below.  Questions about what other vegetable to add to your Egg Salad feel free to ask or share below!

Happy Eating!