Favorite Spring Pizza: Shaved Asparagus

Thanks to Smitten Kitchen, I have found my favorite springtime pizza- the shaved asparagus pizza. This lovely, white pizza (no tomato sauce) was a surprising hit even among the male population.

Shaved Asparagus Pizza

1 recipe, simple pizza dough (i use this recipe and make it with half whole wheat flour)
1/2 bundle of asparagus, washed

salt and pepper

ev olive oil

parmesan

fresh mozzarella (i use half pre-shredded and half sliced, fresh mozzarella ball)

optional:

half a lemon

white truffle oil

first, prepare your dough or set it out for its last bit of rising. put your pizza stone in the oven at bake 500 degrees for at least 30 minutes.

secondly, prepare the asparagus: take a vegetable peeler and shave the asparagus stalk from end to end. you can hold onto the tough stem of the asparagus and use it as a handle, then start the "shaving" about an inch up from the base. you don't have to shave perfect long strips, its okay if they break into smaller strips. but go for "ribbons" of the asparagus. continue shaving the stalk until it is too thin to continue. i use about 1/2 a bundle of asparagus for one small-medium sized pizza. place your asparagus ribbons in a small bowl and toss with about 2 tsp of evoo, then season with salt and pepper. let rest in the bowl.

next, stretch your pizza dough. we make our pizzas on parchment paper and then drop onto the hot pizza stone right as we are ready to bake, that way the pizza doesn't get stuck on the hot stone. some people put cornmeal on the stone then stretch the dough on the hot stone, but that never seems to work for us.

lastly, assemble the pizza. drizzle quick bit of evoo on the stretched dough, use the back of your spoon to spread the evoo around. shave parmesan directly on the dough, until its lightly covered. spread your next layer of cheese: the mozzarella. after the cheese is all added, place your asparagus salad on top of the cheese.

bake for about 10-15 minutes at 500.

when you take the pizza out of the oven, you can sprinkle fresh lemon juice or very lightly drizzle white truffle oil (my favorite option). so good.

enjoy!

Caramelized Shallots

6 tablespoons unsalted butter, I only used 4

2 lbs. fresh shallots, peeled with roots intact

3 tablespoons sugar, Terri uses 1 packet Splenda

3 tablespoons good red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped, fresh flat leaf parsley (optional)

Preheat oven to 400 degrees.

Melt butter on cooktop in cast iron skillet or oven proof skillet.

Add the shallots and sugar, toss to coat.

Cook for 10 minutes stirring shallots until they begin to brown.

Add vinegar, salt and pepper, toss well.

Place skillet in oven and roast for 15 to 30 minutes, until they are tender, depending on size of shallots.

Season to taste and toss with parsley.

Ash and B's Favorite Macaroni and Cheese

Barely Adapted from EzraPoundCake.com

Serves 3 to 4 as a main course

1 1/2 cups (6 ounces) grated extra-sharp cheddar

1 cup (4 ounces) grated Monterey Jack

1/2 cup (2 ounces) grated Gruyere

2 1/2 cups milk

3 tablespoons unsalted butter, plus more for the dish

3 tablespoons all-purpose flour

1 teaspoon ground mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Dash of cayenne

1/2 pound (8 ounces) elbow macaroni

1. Preheat the oven to 375 degrees. Set a baking rack in the top-third of the oven. Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish). Set aside.

2. Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.

3. In a medium saucepan, warm the milk over medium heat.

4. In a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)

5. Remove the pan from the heat. Stir in the mustard, salt, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.

6. Fill a large saucepan with water, and bring it to a boil over high heat. Add macaroni. Return the water to a boil, and cook for about 10 minutes. Drain well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.

7. Transfer the mixture to the prepared baking dish. Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Brown sugar baked bacon

1/2 lb bacon

1/2 cup brown sugar

1 Tablespoon dry mustard

pinch of cayenne

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a large plastic zip top bag, combine sugar, mustard, and cayenne. Add bacon and toss to coat. Put bacon on lined baking sheet and bake for about 20 minutes.

Arugula Salad with Lemon-Parmesan Dressing

from Epicurious

1/3 cup of parmesan or pecorino romano cheese

5 Tbsp EVOO

2 Tbsp lemon juice

1 tsp grated lemon peel

baby arugula

halved cherry tomatoes

Blend first 4 ingredients together in processor. Season dressing with salt and pepper.

Red Onion Marmalade & Prosciutto Bruschetta

2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
sliced or shredded mozzarella or ricotta(we thought a little Parmesan would also be a good addition)
6 to 8 thin slices prosciutto
baguette

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.

Meanwhile, set oven to low broil. Thinly slice baguette and brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the bread, dollop cheese all over the onion layer and top with slices of prosciutto. Broil until caramelized and crusty.

Slow Cooked Beef

Ingredients:
1 whole sirloin or chuck roast
1/4 cup butter
2 whole large onion, sliced thick
3-4 cloves of garlic, peeled
1/2 cup soy sauce
1 cup red wine
1/2 tsp salt
2 cups water

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set roast on top of the onions. Add all remaining ingredients. Cover pot and cook in 250 oven for 5 to 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

------------------------------------------------------------------------------------------------

A variation on this recipe is "slow-cooked chicken"

Substitute white wine for the red wine, omit the water, do not cover the dutch oven, and cook for about 3 hours at 275 or 300.