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!

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.

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.

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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.

Shrimp and Sausage Gumbo

1 1/2	pounds small shrimp (51 to 60 count), shelled and deveined, shells reserved
1	cup clam juice (one 8-ounce bottle)
3 1/2	cups ice water
1/2	cup vegetable oil
1/2	cup all-purpose flour
2	medium onions , chopped fine
1	medium red bell pepper , chopped fine
1	medium rib celery , chopped fine
10	ounces frozen okra , thawed (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6	medium cloves garlic , minced
1	teaspoon dried thyme
1	teaspoon table salt
1/4	teaspoon cayenne pepper
2	bay leaves
3/4	pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2	cup minced fresh parsley leaves
4	medium scallions , white and green parts, sliced thin
	Ground black pepper

1. Preheat the oven to 350 degrees F.

2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

3. While the roux is baking, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

5. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

Pork Scaloppine

1 pound pork loin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 Tbsp olive oil, divided
2 Tbsp butter, divided
1 clove garlic chopped, I used roasted
2 Tbsp capers
2 tsp lemon juice
1/2 to 3/4 cup cream

Cut Loin in slices 1/4 inch thick.
Season with salt and pepper.
Melt 1 tbsp butter with 1 tbsp olive oil in hot cast iron skillet.
Brown half of the loin slices with the garlic. 2 minutes max on each side. Remove to platter and repeat with remaining loin in additional butter and oil. Keep warm.
Remove garlic and deglaze hot skillet with lemon juice. Add capers and cream and reduce slightly. Immediately pour of browned loin and serve.
Serves 4

Beef Bourguignon

• 1 Tablespoon Olive Oil
• 8 ounces, weight Bacon, Sliced
• 2-½ pounds Chuck Beef, Cut Into 1" Cubes
• 2 cups Carrots, Cut Into 1" Chunks
• 2 whole Onions, Sliced
• 2 cloves Garlic Chopped, I used roasted garlic
  
• ½ cups Cognac, *optional
  
• 1/2 bottle Pinot Noir Wine
• 2 cups Beef Broth
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Fresh Thyme Leaves
• 4 Tablespoons Softened Unsalted Butter, Divided
• 3 Tablespoons Flour
• 1 pound Frozen Pearl Onions
• 1 pound Fresh Mushrooms, Stems Removed & Caps Thickly Sliced, I used baby bellas
  
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat the oven to 250 degrees.
Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon and cook over medium heat until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon to a large plate.
Dry the beef cubes with paper towels and sprinkle generously with some kosher salt and freshly ground pepper. In batches, sear the beef in the pot, for 3 to 5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add the carrots, onions, 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper to the pot; cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for an additional minute. *Add the cognac, stand back, and light with a match to burn off the alcohol. Add the beef and bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme and tomato paste. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until the meat is very tender.
Remove the pot from the oven and place on the stove. Combine the flour with 2 tablespoons of unsalted butter with a fork. Stir into the stew. Add the frozen onions.
In a separate pan, saute the mushrooms with remaining 2 tablespoons of butter, until lightly browned, about 10 minutes. Add them to the pot.
Bring the stew back up to a boil, reduce the heat, and simmer for 15 minutes, or until it thickens. Season to taste and serve.

Jambalaya

1/4 olive oil
1 large onion chopped
3 cloves garlic chopped
2 stalks of celery chopped
1 green pepper chopped
2 pounds shrimp, shelled and deveined
1 pound smoked sausage
2 cups uncooked rice, can use brown
2 cups chicken broth
1 14 oz. can whole tomatoes with liquid
1 teaspoon cayenne
1/2 teaspoon thyme
1 bay leaf
salt to taste
1 teaspoon chopped parsley
Heat oil in large cast iron pot. Add next 4 ingredients and cook until tender, 4 or 5 minutes.
Add shrimp and sausage. cook for 10 minutes. Add rice, broth , tomatoes and all seasonings except parsley. cover and bring to a boil. Lower heat and cook slowly 40 minutes, or until liquid is absorbed and rice is tender. Add parsley just before serving.

tomato pie

This requires a little time to prepare but it is worth it! Somewhat like a pizza.

1 pie crust, I use Pillsbury crust found in refrig section
1 small can chopped ripe olives, drained
2 green onions, thinly sliced
4 slices Provolone cheese
3-4 tomatoes
seasoned flour
cooking oil
2 eggs, beaten
1 cup evaporated milk
1 cup grated Cheddar cheese

Prick bottom and sides of pie crust and bake until light brown. Cover bottom of crust with ripe olives. Add green onions. Arrange provolone cheese on top of onions.
Slice tomatoes 1/2 inch thick. Dip in seasoned flour and lightly brown in oil. Arrange cooked tomatoes on top of cheese.
Mix eggs, milk and cheddar cheese. Pour over tomatoes. Bake at 350 degrees for 40 to 45 minutes.

Lemon- Herb Roated Chicken

1 whole chicken, remove giblets, rinse and pat dry
1 thinly sliced lemon
4 sprigs rosemary
4 cloves garlic
2 tablespoons butter
1 tablespoon good olive oil
salt/pepper

Loosen skin covering chicken breast by slipping fingers between skin and breast meat, making a pocket. Place 4 thin lemon slices 1 tablespoon butter and 1 sprig rosemary in pocket. Place 2 cloves of garlic in cavity along with the rest of the sliced lemon and rosemary and butter.
Place chicken in pan with al least 1 inch sides. It makes the best pan drippings!!
Salt and pepper generously.
Sprinkle with olive oil.
Bake at 400 for 1 1/2 to 2 hours or 180 degrees internal temp.

Omia's Hot Chicken Salad

3 cups cooked chicken, I use rotisserie chicken from Sam's
2 cups cooked rice, I use brown
1/2 cup chopped celery
1/4 cup chopped bell pepper
1 cup mayonnaise, I use light
1/4 tsp. garlic powder
1 Tbsp. chopped pimento
2 Tbsp. lemon juice
salt/pepper

Mix together and put into greased casserole dish. Then top with mixture of:
1/2 cup crushed cornflakes
1/2 cup crushed potato chips
1/4 cup chopped pecans
1/4 cup melted butter

Bake uncovered at 350 degrees for 25 minutes. Serves 8-10.
I do half this recipe.

jalapeno chicken bundle

4 whole jalapenos, if large I will cut them in half or thirds, lengthwise
4 chicken thigh fillets, boneless
2 slices pepperjack cheese
4 slices bacon
salsa verde
salt/pepper

Flatten thigh fillets with rolling pin or mallet between wax paper. Salt and pepper both sides. Place jalapeno at one end and roll up with the thigh meat. Secure with bacon strip. Place in baking pan sprayed with Pam. Top with 1/2 slice of pepperjack and teaspoon of salsa verde. Bake in 350 degree oven 20 minutes or160 degrees with meat thermometer.
I usually serve them with black beans and Spanish rice.

Minestrone Soup

1/3 cup olive oil
1 sweet yellow onion , chopped in good size chunks
2 tablespoons chopped garlic
Brown in dutch oven on med-hi heat 8-10 minutes
Add generous pieces of ham, about 2 cups
Brown with onion mixture
Add
2 15 oz. cans white beans, DRAINED...may be cannellini beans, navy beans, great northern beans
1 6 oz. can tomato paste
1 14.5 oz. can petite diced tomatoes, with juice
1 14 oz. can chicken broth
salt/pepper
red pepper
1 tablespoon italian seasonings
1/3 cup parmesan cheese

cook slowly over low heat 1 hour.
dilute with more broth if necessary
feel free to add chopped celery, carrots, zuchini, green beans
top with fresh grated parmesan when you serve