May 30, 2017Target Healthy Eating
1 red onion, sliced. Use 2 if you want to bake onion circles on top
2 scallion stalks, well chopped
8 fresh garlic cloves, sliced
2 Tablespoons cream sherry
1 Tablespoon chickpea flour
Pinch black pepper
Pinch chili flakes
1 teaspoon curry powder
1 teaspoon flax seeds
3 Tablespoons, fresh dill, chopped very fine
1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
2 teaspoons extra-virgin olive oil
4 large eggs, room temperature
1 cup coconut cream or coconut milk
4 ounces Gruyere cheese, grated
4 ounces creamy fresh goat cheese, crumbled into large pieces
1. Be sure to clean the asparagus well, under cold running water, so that you get all of the sand and/or grit off each stalk. The first time I bought Spring asparagus, this year, I was not careful to do this. Nothing ruins a recipe more than having your teeth grind down on sand.
2. Do all your cleaning, cutting, slicing, chopping, etc. If using the 2nd red onion, slice it into medium thick rings and set aside in coconut or extra virgin olive oil
3. Use a frying pan with coconut oil. Add asparagus stalks (not tips), onion, scallion, garlic, all herbs & all seasoning and cook until the asparagus is crisp-tender, about 2 minutes. Just before you transfer the contents of this pan, add the white wine and stir in, so everything is well combined. Now, put in a bowl or a plate and let everything cool. Set aside.
4. Add asparagus tips to the pan with coconut oil and cook 30 seconds. Put the asparagus tips into a bowl and toss with extra virgin olive oil. Set aside.
5. Transfer asparagus stalks and everything, (not tips) to a food processor or blender. If food processor is small, do this slowly, removing each batch, to a deep baking dish, then add another batch to be pulsed. Add eggs, cream, flour, goat cheese, salt to food processor or blender and puree until very smooth. Pulse each batch until it's pureed and very smooth. Pour each batch of puree into the oiled deep baking dish.
6. Preheat oven to 350 degrees
7. Sprinkle the top with the grated Gruyere and top the cheese with red onion rings and asparagus tips. Bake about 40 minutes, until edges of custard are puffed, the top is golden brown, and the center is set. If the top is golden brown but the center is not set, make a tent of foil, to prevent browning too much, but still baking until the center is set. Let cool on a wire rack 15 minutes before serving.
We had a quiet weekend, with Jules overcoming jet lag. I don't know how he does it. First back and forth to meetings in Iceland; followed by a week at our NY headquarters, then week long meetings in Israel.
We did go to the theater once, at Signature Theater on 42nd Street, where we are patrons. The play by Suzan-Lori Parks, is: Venus, based on the true story of Sarah Baartman, born in South Africa in the 1700s and brought to Europe when she was around 20 years old. Jules liked this play, I did not. I'm sharing the below information because I preferred learning about this well known African woman, by reading and viewing a documentary. I do understand why an African American playwright, would want to present the story of Sarah Baartman. Suzan-Lori Parks won a Pulitzer Prize for Drama in 2002. Her list of other awards and honors is long. She received Phi Beta Kappa at Mount Holyoke College. This is the second play by Parks, that we've seen.
From Our Table to Yours