Tag: Spring

Asparagus and Goat Cheese Quiche

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Asparagus season is almost over in the Bay Area but I’m still finding ways to cook with it before the window closes. This asparagus and goat cheese quiche is a quick and easy way to showcase the seasonal bounty of Northern California: the asparagus is local and I picked up the goat cheese from a recent visit to Pennyroyal Farms in Mendocino County.

This quiche is perfect for breakfast or lunch, or better yet, packed up and served at a picnic.

Asparagus and goat cheese quiche

Ingredients:

1 pie crust
3 ounces diced pancetta
6 eggs
1/2 bunch (7 ounces) asparagus, tough ends trimmed, cut on a diagonal into 1-to 1 1/2 in. pieces
1 tablespoon chopped chives
1/2 cup creme fraiche
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces crumbled goat cheese

1. Follow instructions on pie crust to pre-bake crust on a baking sheet in the oven before adding filling ingredients, if needed.

2. Heat a small frying pan over medium heat. Add pancetta and cook until very crisp, about 10 minutes. With a slotted spoon, transfer pancetta to paper towels.

3. Whisk eggs in a large bowl to blend. Stir in asparagus, chives, the creme fraiche, salt, and pepper until blended. Fold in pancetta. Pour filling into crust and dot with goat cheese.

4. Bake at 400F degrees until filling is set in center when tart is gently shaken, 13 to 20 minutes. Let quiche cool about 10 minutes. With a knife, loosen crust from edge of pan. Carefully push quiche out and set on a platter. Cut into wedges and serve warm or at room temperature.

Roasted Asparagus and Mushrooms

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If you’re looking for a seasonal vegetable dish that’s easy and tastes more decadent than it really is, look no further. Tender asparagus and earthy mushrooms come together in a super-simple sauce that drapes the whole thing in herby butter. Enjoy this as a side dish with just about anything.

Roasted asparagus and mushrooms

Ingredients:

1 pound asparagus, trimmed and cut crosswise into 3-inch pieces

1 pound oyster or maitake mushrooms, trimmed and torn into bite-size pieces
2 teaspoons olive oil

3/4 teaspoon salt

2 teaspoons butter

1 tablespoon thyme leaves

Balsamic vinegar, for drizzling


1. Preheat the oven to 425F degrees. Line a rimmed baking sheet with aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in oven, stirring occasionally, until mushrooms are tender and beginning to turn golden, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast about 5 minutes.


2. Arrange roasted vegetables on a platter and drizzle with balsamic vinegar. 


Citrus Daiquiri

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Forget the adult slushie association. A true daiquiri is simple and balanced: a bit of rum, a dash of sugar, and a squeeze of lime. It should be bright, not sickly sweet. If you’re trying to figure out what to do with the last of the winter citrus, this daiquiri recipe is a creative riff on the classic, livened with the addition of mandarins. Feel free to substitute kumquats or tangerines.

Citrus daiquiri

Ingredients:

1/2 lime, cut into 1-inch pieces
1 1/2 teaspoons brown sugar
1/2 mandarin, cut into half
2 ounces aged rum

1. Muddle lime and sugar in a cocktail shaker. Add mandarin and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into a glass and serve. Makes 1.

Crab cakes with Basil-Jalapeno Aioli

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Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.

(Looking for a more classic crab cake recipe? I got you.)

Crab cakes with basil-jalapeno aioli

Ingredients:

For the crab cakes:

3 teaspoons unsalted butter
4 green onions, chopped
1 clove garlic, minced
1 pound Dungeness crab meat
1/2 cup frozen corn, thawed
1/2 cup dried bread crumbs
1 egg
3 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley leaves
Pepper
2 tablespoons vegetable oil
1/3 cup yellow cornmeal

For the aioli:

1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
Salt
Pepper

1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.

2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.

3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.

Strawberry-Mint Agua Fresca

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My favorite thing about this strawberry agua fresca (outside of it being immensely refreshing) is the Persianity factor. The Iranian vibes are strong with this one, my friend: a generous addition of not just mint but heady rosewater takes this agua fresca to the next level.

You’ll be sipping this all spring (and summer). Happy strawberry season.

Strawberry-mint agua fresca

1 pound strawberries, trimmed
1/3 cup mint leaves, plus sprigs for serving
2 tablespoons lime juice
2 tablespoons agave nectar
1 teaspoon rosewater
Club soda
Lime wheels, for serving (optional)

1. Puree strawberries, mint leaves, lime juice, agave nectar, rose water, and 2 cups water in a blender until smooth. Transfer puree to a container, cover, and chill until cold, about 1 hour.

2. Skim off any foam from surface and pour puree into four serving glasses filled with ice. Top with club soda and garnish with mint sprigs and lime wheels.