Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Grilled Bruschetta with Asparagus and Parmesan Cheese http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html#comments Sun, 22 May 2011 21:37:27 +0000 http://steamykitchen.com/?p=15557 I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club. I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. ...

The post Grilled Bruschetta with Asparagus and Parmesan Cheese appeared first on Steamy Kitchen Recipes.

]]>

I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club.

I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. While our dinners are very casual, I really enjoy the idea of a formal “Supper Club” that was popular in the 30’s and 40’s and often included live entertainment, a set menu and beautifully decorated tables.

These days, the Supper Club (or Gourmet Club as some call it) comes in many different flavors. Some still celebrate just like in the 30’s and 40’s with a live band (big band or swing music!) and others are a bit more informal (girlfriends getting together once a month.) But the one thing they all have in common is a love for food.

You’ll love Debi’s book – she gives you menus for each season and great decorating ideas for table. Enjoy this recipe for Grilled Bruschetta with Asparagus and Parmesan Cheese from the book! ~Jaden

p.s. I’m also giving away a copy of the book!

***

What an honor to have a guest spot here on Steamy Kitchen today. Thank you, Jaden!

A traditional supper club in the 1930s and ’40s was a gathering place for people to meet and enjoy an evening of fine dining, drinks, and usually live musical entertainment. The setting was semi-formal, which means men’s attire may have required a tie. The menu often included “surf and turf,” mashed potatoes, and Yorkshire pudding. It was a time when people made time for one another, and the evening was centered around food and lively conversation.

My new book, Friends at the Table: The Ultimate Supper Club shows how to take the elements of supper clubs gone by and re-create them in an evening of fine dining at home, without the expense of a restaurant. Included are ready-made grocery lists and plan-ahead tips to ease the stress of entertaining, as well as full menus with a variety of themes to help execute a gorgeous meal, making the experience as enjoyable for the hostess as it is for the guest. The planning has already been done, from shopping lists to easy-to-follow recipes and from selecting music to creating a beautiful table décor.

I’ve included menus that are grand and elegant, some more casual and ethnic, and some a mix of all them all; designed with the idea of job sharing the menu with friends, so that you won’t spend all day in the kitchen.

Here’s a grilled bread appetizer recipe that features the irresistible a combination fresh, springtime asparagus, garlic, and cheese. Just be sure to pace yourself, these crunchy little starters are pretty addicting!

Yum
Print

Grilled Bruschetta with Asparagus and Parmesan Cheese

Servings: 10 Prep Time: Cook Time:
Grilled-Bruschetta-Image

Recipe by Debi Shawcross from Friends at the Table: The Ultimate Supper Club

Ingredients:

1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
1 garlic clove, peeled and halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
30 thin asparagus spears, tough ends trimmed
6 ounces Monterey Jack cheese, grated
2 ounces Parmesan cheese

Directions:

Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.

Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside.

Combine the Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.

Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.
Serve warm.

The post Grilled Bruschetta with Asparagus and Parmesan Cheese appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html/feed 12
Asparagus Gratin http://steamykitchen.com/15169-asparagus-gratin.html http://steamykitchen.com/15169-asparagus-gratin.html#comments Wed, 20 Apr 2011 17:00:48 +0000 http://steamykitchen.com/?p=15169 Step by step photos for Asparagus Gratin Recipe. Recipe from Cook's Country May 2011 issue.

The post Asparagus Gratin appeared first on Steamy Kitchen Recipes.

]]>

A couple of years ago (or has it been 3 years?) we launched Summer Fest, an online garden party with weekly recipes showing off what we had growing in our gardens and cooking in our kitchens. Many of you played along on your blogs too – and it was so much fun it’s almost a year-round thing now.

This Spring, we’re playing “Spring Fling” along with with good friends Deb, Editor of Food Network, Margaret of Away to Garden, Diane & Todd of White on Rice Couple, Matt Armendariz, Shauna of Gluten Free Girl, Gaby of What’s Gaby Cooking, Nicole of Pinch My Salt AND YOU TOO, WE HOPE! See end of post for links to other Spring Fling Asparagus recipes.

This week’s theme is Asparagus, and my dish is Asparagus Gratin, a recipe found in Cook’s Country Magazine, May 2011 issue. What’s different about this recipe is that instead of just discarding the woody asparagus ends, it’s used to make a flavorful quick broth that will be used to create the sauce in the recipe.

There’s also no cream in the recipe – butter and flour make a nutty roux to thicken the asparagus broth into a delicate, light sauce.

 

How to make Asparagus Gratin

Following directions from Cook’s Country (May 2011 issue) by Cook’s Illustrated.

Cut off the woody ends from asparagus.

These will be used to make a quick vegetable broth that we’ll use in the recipe.

Simmer them for 5 minutes in a saute pan or skillet.

Use slotted spoon to remove stems (discard), keep the water in the saute pan.

Now let’s cook the asparagus in that broth that we just made. Cover and cook just for 2 minutes until almost tender. We’ll finish cooking them in the oven.

Once the asparagus is done, remove with slotted spoon. Pour the asparagus broth into measuring cup — we’ll need just 1 /2 cup of that broth.

Dry the pan, add butter and when the butter is melted and begins to bubble, whisk in the flour.

Cook to create a roux.

Pour the reserved asparagus broth into the pan.

Whisk then stir in the cheeses.

Pour sauce into casserole dish, lay asparagus on top, sprinkle remaining cheese.

Broil for 6 minutes until asparagus is tender and cheese melted.

 

 

Yum
Print

Asparagus Gratin Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 18 minutes
asparagus-gratin-recipe-8526.jpg

Recipe modified slightly from Cook's Country (May 2011 issue) by Cook's Illustrated.

Ingredients:

1 pound asparagus
1 1/2 cups water
salt and pepper
1 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

Directions:

1. Place rack in upper middle position of the oven and preheat the broiler to high.

2. Trim the woody ends of the asparagus off. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 teaspoon of salt to the water and cook for 5 minutes. Using slotted spoon, remove and discard the woody asparagus ends.

3. Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender (for very thin asparagus, you only need to cook 1 minute). With slotted spoon, remove the asparagus and reserve. Pour just 1/2 cup of the asparagus water into a measuring cup (discard the rest).

4. Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with whisk or spoon, stir in the flour. Reduce heat to medium-low and cook until thickened and nutty smelling, about 3-5 minutes. Turn off the heat. Stir in most of the cheese (reserve a couple of tablespoons of cheese for the top of the asparagus) and the reserved asparagus water. Taste then season with salt and pepper.

5. Pour this thickened cheesy sauce into oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top of asparagus. Broil for 6-8 minutes. Top with parsley. Serve immediately.

Asparagus Spring Fling!

Come see more asparagus recipes from our Spring Fling participants! If you’d like to play along to, comment with your link to your asparagus recipe and I’ll post it.

Food Network Healthy Eats Asparagus 5 Ways
A Way to Garden 12 Don’t for Growing, Cooking and Preserving Asparagus
Food Network Dish Spring Fling: Asparagus
Cooking Channel Asparagus Frittata, Your Easter Brunch Centerpiece
Pinch My Salt Asparagus Gratin
What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
Food2 Seasonal Spotlight: Asparagus
Steamy Kitchen Asparagus Gratin

The post Asparagus Gratin appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/15169-asparagus-gratin.html/feed 24