Local asparagus is still available, and while you might be tired of it, I say bring it on. But maybe it’s time for a new spin on the stalk.
Although small spears get more attention, experts know it’s the fat asparagus spears that are the tastiest. To prepare the stalks, fill the sink with cold water and let the asparagus soak for about 10 minutes. Then give them a vigorous swish to dislodge any little bits of soil from the heads. Hold each stalk near the bottom and bend it until it snaps off — this is the natural place where the asparagus stalk become very woody. If the remaining stalks still feel quite tough, use a vegetable peeler on them.
My current favourite way to cook them is either roasted in the oven or grilled on the barbecue. I always cook twice as much as I’ll eat at one sitting — the leftovers make a great addition to creamy pastas, cheese and onion omelettes, frittatas, even tuna salad wraps.
For another delicious asparagus recipe, check out our Roasted Asparagus With Bacon Recipe.
Every cook has a favourite knife. It’s the one tool you can always depend on, whether you are cutting up an apple for a snack or carving ribs for a family barbecue. My own BFF is an 8” Henckels chef’s knife that I got when I was first apprenticing as a chef more than 12 years ago. I named it “Ken” (don’t ask). At the time it was the most expensive thing I owned, and I still use it every day.
But my new favourite is this little Santoku knife made by Wenger. The blade is short — just 5” — and yet it’s much more useful than a paring knife because the blade is so wide, and you can wrap all your fingers around the handle. It’s perfect for just about every little job, from trimming the ends off carrots to cubing chicken to slicing a pound cake. I find myself reaching for it again and again for any slicing job. I hope Ken isn’t jealous.
Trust lowly broccoli to make a surprise comeback. Just when you thought locally-raised fiddleheads were the last word in trendy green vegetables, all sorts of pictures like this start showing up on the web:
Um, yes please!
Now instead of staring blankly at the broccoli display at the grocery store, wondering what I could possibly cook with it (besides the old stand-by stir-fry), I am daydreaming about making a giant dish of this Broccoli Slaw:
Affordable, hardy, beloved by nutritionists and moms and now a hot food trend, too. Well done, broccoli.
Cooking at home is the hands-down hottest trend in food right now, and what better reason to tackle a full-on, no-condiment-is-safe spring cleaning of the kitchen? Wouldn’t you love to have a fridge that looks like this?
You will no doubt come across items that have got to go (bye-bye leftover buttercream). But you might also re-introduce yourself to interesting ingredients that have just been forgotten (hey there, French lentils!), and inspire your way to new cooking feats.
And for true inspiration, read along with The Kitchn’s “The Kitchen Cure” here. It's a six-week series of posts aimed at whipping your kitchen into shape so you can cook more delicious foods than ever (and have a pantry that looks as neat and tidy as this next shot).
My own Achilles heel is duplicates. I found two open jars of Branston relish and a number of Parmesan rinds I’m “saving for soup.” And though the peach crisp I made didn’t quite use up all the two open bags of brown sugar from the pantry, it sure tasted great!
So what’s in your fridge?
Hummus parlours are popping up all over New York City like sprouts on a sandwich. Oh how I hope this trend catches on in Canada!
Exposed brick and sexy globe pendants in Hummus Kitchen in NYC.
Who doesn’t adore hummus, especially with tabbouli for a cheap-and-cheerful lunch or supper. Sure, we’ve got lots of falafel houses here in Toronto, but all that fried food leaves me a bit cold. Frankly, I am almost ready to fly to NYC for some hummus and a plate of Hummus Kitchen’s Super-Healthy Salad, with quinoa, apricot, walnut and yogurt over butternut squash.
In the honeycomb of little jars of condiments at my favourite gourmet grocery shop, I can’t say what specifically drew me to this:
But now I can’t get enough of it. It’s spicy but deeply flavourful, like that mouthwatering intensity of sundried tomatoes. I add it to every pasta sauce, to soup, to mayo for sandwiches, to avocado for spicy guacamole, to scrambled eggs and omelettes, to Indian dal, to mashed sweet potatoes … you get the idea.
Usually when I buy some specialty condiment it wastes away at the back of the fridge. Suffice to say, this one is always at the front!
1. Claire Tansey