Green Garlic Aioli
- 2 eggs
- 1/2 teaspoon salt
- dash of hot sauce (optional)
- 4 or 5 stalks of green garlic
- 3 teaspoon lemon juice
- 2 teaspoon white wine vinegar
- 1 and 1/4 cup of light oil (avocado or grapeseed)
- Wash and clean garlic, roughly chop
- Blend all ingredients except oil
- While blender is still running slowly add oil in thin stream through the opening until incorporated
- Taste and adjust seasoning
Old Fashioned Rhubarb Pudding Cake
- ¾ cup sugar
- 3 tbsp. soft butter
- 1 egg
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup milk
- 1 tsp. vanilla
- OPTIONAL: 1 tbsp. orange liqueur
Directions: For 8” or 9” pan
- Preheat oven to 350 degrees
- On bottom of pan, spread out about 2 cups chopped rhubarb.
- If desired add about 1-2 tsp. grated orange rind
- Beat butter and sugar together
- Add egg and beat until fluffy
- In a small bowl, mix 1 cup all-purpose flour with baking powder and salt.
- Measure milk, vanilla and liqueur into a cup.
- Alternate additions of flour and milk to butter, sugar mix (Always begin and end with flour, usually 3 additions of flour and 2 of milk)
- Spread batter over rhubarb.
- In the flour bowl, mix 1 cup sugar with 1 tbsp. cornstarch and spread evenly over batter.
- Over the whole mixture, carefully pour 2/3 cup boiling water.
- Bake for about 30 minutes or until the cake rises to top and you can see the rhubarb bubbling around the sides.
- Allow to cool for at least 30 minutes before serving.
- 2 tbsp. extra virgin olive oil
- Kosher salt and pepper
- 6 cups spring vegetables, cut to about the same size (Try asparagus, peas, zucchini, button mushrooms, etc.)
- 3 cloves of garlic, grated
- ¼ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Basil and parsley, chopped
- ½ cup heavy cream
- 1 lb. pasta
- Bring a large pot of water to a boil, add enough salt to taste like sea water.
- Add pasta and set timer for al dente pasta. (check package instructions)
- In a separate saucepan, heat a little olive oil and 1 of the cloves of grated garlic.
- Add the cherry tomatoes, sprinkle with a little Kosher salt and pepper and heat through.
- Sprinkle with a little basil. Set aside.
- In a large sauté pan, heat olive oil and add 2 cloves garlic, grated or finely chopped.
- When fragrant, add vegetables, and stir fry quickly until just tender-crisp. Turn off heat if pasta is not ready.
- When pasta is cooked, use a large strainer to add to vegetable mixture in frying pan.
- Add the cream and enough pasta water to make a sauce. Taste and adjust seasoning.
- Add parmesan and basil. Sprinkle with parsley and top with cherry tomatoes.
- Serve with a little more Parmesan and a drizzle of extra virgin olive oil.
Springtime Risotto with Asparagus and Peas
- 1 ½ cups short grain white rice (Arborio, carnaroli etc.)
- 4-5 cups chicken stock (or vegetable stock)
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 medium onion, finely diced
- ½ cup dry white wine
- 2 tbsp. cold butter, cubed
- ½ cup grated Parmesan cheese
- 2 cups asparagus, cleaned, cut into 1” pieces
- 1 cup frozen or fresh peas
- salt and pepper
- In a small pan with a bit of oil, sauté asparagus just until tender-crisp.
- Add peas, toss for a minute and set aside.
- Heat stock and turn down heat to keep it just simmering.
- In a heavy-bottomed pot, heat butter and oil.
- Add onion and sauté until translucent.
- Add rice and stir until rice is coated with oil and shiny.
- Pour in white wine and allow to reduce until almost dry.
- Add stock, a couple of ladles at a time, and stir until liquid is almost absorbed.
- Add more liquid and continue until rice is cooked but still retaining its’ shape.
- Add butter, parmesan and vegetables.
- Taste and adjust seasoning.
- If desired, add chopped parsley, grated lemon rind, chopped mint, etc.This recipe is very versatile, and can be adapted to almost any vegetable.
Lemon Sponge Pudding
- 1 cup white sugar, (divided)
- 4 tbsp. (1/4 cup) room temperature butter
- 3 large eggs, separated
- 1 tsp. vanilla extract
- 1 tbsp. finely grated lemon zest
- 1/3 cup all purpose flour
- ¼ tsp. kosher salt
- 1/3 cup fresh lemon juice
- 1 cup whole milk
- 1/8 tsp. cream of tartar
- Preheat oven to 325 degrees. Place rack in center of oven.
- Butter 6- 1 cup ramekins or other heat-proof bowls
- Set aside 2 tbsp. of sugar for egg whites.
- Put egg whites in mixer bowl and beat to soft peaks.
- Add cream of tartar and beat to combine.
- Slowly add sugar and beat until
- stiff peaks form. Scrape egg whites into another bowl.
- Without washing the bowl, add remaining sugar and beat with butter until light and fluffy.
- Add three egg yolks, one at a time and beat until incorporated.
- Beat in the vanilla extract and lemon zest.Add flour and salt and beat just to combine.
- Turn mixer on low and gradually add the milk and lemon juice.
- Gently fold the egg whites into the batter in three additions, mixing only to combine.
- Ladle mixture evenly into ramekins and place in larger baking pan, leaving about 1 inch all around each one.
- Carefully fill the pan with hot water to about halfway up the sides of the ramekins.(I place the ramekins in the baking pan and fill it with hot water after I place it in the oven.)
- Bake at 235 degrees for 40-45 minutes or until the sponge is browned on top and a toothpick inserted into the cake portion comes out clean.
- Remove ramekins from the water bath and allow to cool for ½ hour before serving, or allow to cool to room temperature and refrigerate until served.
Shaved Asparagus Salad
- 2 lb. asparagus, washed well and shaved with a vegetable peeler.
- 1 tbsp. olive oil
- 1 medium red onion, sliced thinly
- 2 tbsp. fresh orange juice
- 2 tbsp. fresh lemon juice
- 1 tbsp. white wine vinegar
- ½ cup toasted nuts (pine nuts, sliced almonds, walnuts etc.)
- ½ cup shaved Parmesan or Pecorino Romano
- ¼ cup slivered basil
- Salt and pepper
- Optional: 2-3 cups cooked cannellini beans
- Shave the asparagus from the stem end to the tip. Save the ends for other recipes
- Add the other ingredients and toss well. Taste and adjust the seasoning.
- If not serving immediately, wait to add the basil until just before serving.
- This salad can be made ahead and held in the refrigerator for several hours.