Asparagus Crab and Melted Grana Padano

Fresh Asparagus

Asparagus Crab and Melted Grana Padano 

 2 bunches medium size asparagus
 2 tablespoons unsalted butter
 2 tablespoons unbleached flour
 1 ¾ cups warm milk

Pinch of salt

Freshly ground black pepper

A pinch freshly grated nutmeg

½ cup shredded asiago cheese

1 cup grated Grana Padano, divided

4-6 ounces cooked crab lumps 

Cut/shave the dry bottoms of the asparagus.  Place them in a pan with boiling salted water; cook until very al dente.  Do not overcook. Strain and cool in ice water. Strain again and pat dry.

how to shave bottoms of asparagus

Preheat oven to 400F.  Line a baking sheet with parchment paper and butter the paper. Sprinkle some grated cheese on the top. When the asparagus are cooked and dry, place them on the buttered baking sheet.

Melt the butter in a heavy-bottomed saucepan on medium-low heat. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. It should be slightly golden and aromatic.

Add the warm milk in two batches, continuing to stir as the sauce thickens. Bring it to a slight bubble. Add salt, pepper, and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add the shredded Asiago cheese, and ½ cup grated cheese; stir until well combined. Add the crab and gently fold.

Transfer the sauce on top of the asparagus.  Sprinkle remaining ½ cup of grated cheese on top and bake about 10 minutes or until the cheese has melted to a golden color.  Serve warm.

Asparagus one of my favorite vegetables, crab one of my favorite seafood, and cheese a favorite ingredient that I could eat for breakfast, lunch or dinner. How lucky am I to have all three ingredients that I love in one dish?

This may seem like a delicate recipe to make, however it is simple and easy to prepare. Don't let the béchamel sauce fool you, if you read my recipe or watch a video on line, you will see how easy it is to make.  Once you’ve made the béchamel, it can be used for lots and lots of recipes.  So give it a try!!!

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Delectable Parmigiano-Reggiano Flan

 Parmigiano-Reggiano Flan  with Poached Pear

Béchamel Sauce:

3 tablespoons unsalted butter

3 tablespoons unbleached flour

2 cups whole milk

6 Ramekins:

3 eggs, beaten

2 egg yolks, beaten
2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
Pinch salt and freshly ground white pepper

Pinch of ground nutmeg

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins.

Making the béchamel sauce:
Melt the butter in a medium-size saucepan over medium to medium-low heat. Add the flour and whisk in the saucepan for 3-4 minutes, until you begin to smell the cooked butter and flour or see a slight change it color (more beige). Slowly and in batches, add the milk, whisking constantly each time; cook, stirring until it thickens, about 3-4 minutes. Cool slightly so we don’t scramble the eggs when they go in.

Making the flan:
In a bowl, transfer the béchamel and add the beaten eggs; whisk whisk whisk! Add the Parmigiano cheese, season with pinch of salt and pepper, and nutmeg; stir until well mixed.

Divide and pour the mixture into the 6 prepared buttered ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and slightly firm to the touch; 30-45 minutes. The flan mixture should jiggle slightly when moved.

Remove the ramekins from the water bath. Let the flan rest for 15 minutes before you cut and serve. When the flans have rested, gently run a small knife around the edges and remove the flans from the ramekins to serve in the center of each plate. Or... you can serve them right in the ramekins, which would be ok.

Spinach Flan

Artichoke Flan

This comforting Italian cheese flan makes an impressive appetizer or side for your guest. I love the silky creaminess of a flan and I love cheese, together they are so pleasing on the tongue. For years, I have made savory versions of flans which are very popular in Italian cuisine, such as spinach, artichoke, zucchini flowers, and more.

This custard-like dish partners perfectly with any poached or grilled fruit, fish, seafood, or vegetables. It’s very easy to do. When I make it, I like to serve it with crusty bread until it’s all gone!!!

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Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

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Creamy Tuna Filled Lemons

Creamy Tuna Filled lemons

3 large organic lemons

Zest of 1 lemon

2 tablespoons chopped Italian parsley
1 can Italian albacore tuna in oil, well drained

1 teaspoon capers in brine, drained

1 tablespoon fresh lemon juice (from the pulp)

Freshly ground black pepper

Pinch red pepper flakes

3 ounces of mascarpone or cream cheese

3 tablespoons lightly toasted crumbled pistachios, divided

Drizzle of extra virgin olive oil  

Cut the lemons in half lengthwise; remove all the pulp to form cups. Reserve pulp for 1 tablespoon of juice and use remainder for other recipes.

In a food processor; add the zest, parsley, tuna, capers, lemon juice, black pepper, red pepper flakes, and mascarpone cheese. Pulse a few times to a creamy consistency. Taste for seasoning and adjust as needed.   Transfer the mixture to a bowl and fold in 2 tablespoons of the toasted pistachios. 

Fill the lemon cups with the tuna mixture. Refrigerate about an hour. Serve at room temperature or cold. When ready to serve, add a sprinkle of toasted pistachios and a thread of extra virgin olive oil on top.

 

Fresh Organic Lemons

These Creamy Tuna Filled Lemons are a great appetizer or a side dish to serve with grilled fish or seafood. They are so versatile; you could fill them with countless ingredients. I chose to fill them with tuna.  If you like to bring a little color, freshness, flavor and novelty to the table, these stuffed lemons are perfect!

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