Thursday, April 7, 2011

Recipes for April 4 with Jon Raymond

Cream of Asparagus Soup
Take the tough ends off a few bunches of asparagus, and toss them in a stock pot with a chopped onion (skins & all), leeks if you have them, some garlic, a lot of celery and a few carrots, tops removed & a bay leaf or two
Sautee in olive oil til sweating, then add water to near top of pot- let boil, turn down heat, and simmer for an hour, scraping off foam occasionally
Drain & reserve stock
Meanwhile, peel and chop an onion, a few garlic cloves, leeks, and sautee in butter or olive oil
Add a few stalks of chopped celery, a couple of peeled, chopped potatoes
When it is ready, add the stock & simmer until potatoes are tender
Cut very tips off of asparagus and steam for 1 minute (you can steam over soup if you wish), then drain & cover with ice bath to preserve fresh green color
Add asparagus tops, chopped roughly, the zest of one lemon, and simmer until tender, adjusting S & P
Puree with a blending wand or food mill, leaving it with a little texture or not- as you like
Add a cup of heavy cream and simmer for a few minutes more- don't let it boil over
Serve with a few green tips for garnish

Tabbouleh Lettuce Cups
Toss bulgur with a generous drop of olive oil, plus S & P,  until every grain is covered
Cover bulgur with equal amount of boiled water and cover if you are in a hurry, or leave open if not
Chop a whole lot of parsley- like a bunch or two for every cup of bulgur-with 1 clove of garlic
Chop roasted peppers
Make sure bulgur has absorbed all liquid- if not, drain well
Add parsley-garlic mix, roasted pepper, the juice of a few lemons and a generous pour of olive oil
Adjust S & P, and serve on Romaine hearts

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