Bacon and Asparagus Pasta

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Bacon and Aspargaus PastaWe can’t get enough of the gorgeous stalks of asparagus hitting the stores right now. The other night I had a blank space on our menu plan – and decided to have a “wing it” dinner. You know, one of those “clean out the fridge” kinda nights? This is what ensued, and it turned out to be superbly delicious!

And, it’s a quick one too – which is always a plus. Crisping up the bacon in the pan, then a quick cook of the asparagus in some of the rendered bacon fat (because really, why not?) and finally all tossed with some pasta and cream sauce. The healthiest? Surely not. But, it was probably better for us then the pizza or Chinese take-out we would have called in otherwise!

Bacon & Asparagus Pasta

8 slices thick-cut bacon, chopped
1 pound fresh asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 lb pasta (I used gemelli)
2 cups Alfredo sauce
kosher salt
black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large frying pan over medium heat. Cook the bacon until browned and crispy, about 5 minutes. Remove and place on paper towel lined plate to drain. Remove all but 2 Tbsp of grease from the pan, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic, and cook for 1 minute more. Off heat.

Add asparagus to the pot with the pasta, and add in the bacon and Alfredo sauce. Toss to combine. If sauce is too thick,add a bit of the pasta water to thin it out. Season to taste with salt and pepper before serving.

Skillet Asparagus with Grapefruit

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Skillet Asparagus with Grapefruit

Gorgeous asparagus can be found in virtually every small town grocery store this time of year, for a great price. I get so excited when I see those thin, green stalks go on sale – because I know that Spring is finally here!

This recipe comes from the Lee brother’s new cookbook “Charleston Kitchen”. I purchased it in Charleston, and had an opportunity to talk to the brothers for a few minutes. They are just as warm and welcoming as you’d imagine! It was definitely one of the highlights of my trip. I was planning to make shrimp & grits as the first recipe I’d try out of the cookbook – but when I saw that asparagus was on sale this week, and grapefruits too – I couldn’t help but move this recipe to the forefront.

It was so delicious, and so different! The sweet earthiness of the asparagus, paired with the bite and tang from the grapefruit was out of this world. And the vinaigrette? Lord have mercy. I’ve had a batch in the fridge at all times since then. To-die-for on a watercress and arugula salad. And aren’t those grapefruit segments so pretty? I used a standard “red” grapefruit to cut up for the salad, but then sliced into one of the Texas Rio Star’s I’ve been hoarding to see the color difference (I used it in the background so you can see the difference for yourself). Wowza, totally see what all the fuss is about now. So much redder, sweeter, and larger – they were about 3x the size of a standard grapefruit. I’ll have to cut a deal with Shawnda to ship me some next year, because I had a hell of a time finding them up here!

So if you’re looking to put a few fun, fresh twists on your Easter table this year – I’d highly recommend this asparagus. It’s super-duper easy and quick, delicious, and special.  Thanks to the Lee Brothers for another new family favorite in our home!

Skillet Asparagus with Grapefruit

1 grapefruit, preferably a ruby variety
Kosher salt
2 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp canola or veggie oil
1 pound medium asparagus, trimmed of any woody ends
Freshly ground black pepper

With a zester, scrape some grapefruit zest from the skin of the fruit for garnish, and reserve. Segment the grapefruit, removing any pith and membranes, catching juice in a bowl. Once you’ve extracted all the citrus segments, squeeze the membranes to release any remaining juice and then discard the membranes. Gently strain the segments, reserving segments and juice in separate bowls. Add ¼ teaspoon salt, the vinegar, 1 tablespoon of water, and the mustard to the bowl with the grapefruit juice and whisk to combine. Pour in the olive oil, whisking to emulsify.

Pour the canola oil into a large skillet over high heat, and when it smokes, add half of the asparagus and ¼ teaspoon salt, and cover. Cook, partly covered, until the asparagus is blackened on one side, 3 to 4 minutes. Turn the asparagus in the pan, cover, and cook until the asparagus is thoroughly blackened, 3 minutes more; transfer to a serving platter. Repeat with the remaining asparagus, adding another teaspoon of oil to the pan (if it’s become too dry) and seasoning with salt.

When all the asparagus is on the platter, scatter the grapefruit segments evenly over the asparagus. If the dressing has broken, whisk to re-emulsify, pour it over the asparagus, and grind some black pepper over the top. Garnish the platter with the reserved zest, and serve.

Source: barely adapted from The Charleston Kitchen by Matt and Ted Lee

Twice-Baked Potatoes

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Twice-Baked PotatoesThe guys in my house are great eaters. They never complain when we have a meatless meal, or a fancy salad for dinner. But, they are males – and there is nothing that my boys love more than meat and potatoes. But to stuff said potato full of meat, sour cream, cheese, and scallions? Well, then they’re just in hog heaven.

We don’t eat steak that often in our home these days(as I’m a cheapskate who will only buy it when it’s on sale!) so when we do, I like to make it extra-special by serving these potatoes alongside. They’re easy, filling, and everyone always loves them! You know it’s good when your 4 year old happily gobbles up the potato skin. Sometimes I’ll double the recipe, and stick a few in the fridge or freezer to enjoy for an easy, quick lunch. When paried with a salad, it’s a wonderful meal on it’s own. No steak required!

Twice-Baked Potatoes

4 large russet potatoes, scrubbed and dried
1/2 cup sour cream
6 pieces of bacon, cooked and chopped
2 scallions, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt
Fresh ground black pepper

Preheat the oven to 400 degrees. Pierce potatoes with the tines of a fork a few times and place in the oven. Bake for 45 minutes. Remove potatoes from oven.

Hold the potato with an oven mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Discard the tops (or make potato skins!). Carefully scoop out most of the potato into a bowl, leaving enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the sour cream. Stir in the scallions, 1/3 cup cheese, and bacon. Season to taste with salt and pepper. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the remaining cheese on top of the potato filling.

Place potatoes on baking sheet and bake for about 25 minutes, until warmed through and cheese is melted. Sprinkle with fresh scallions if desired.

Pub-Style Shepherd’s Pie

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Pub-Style Shepherd's PieSt. Patrick’s Day is always a much anticipated holiday in our house. We’ll take any excuse to drink a good beer of course, but I also happen to look fabulous in green! I’ve never been a corned beef & cabbage gal – I usually opt for this Pot Roast with Stout Gravy for our St. Patrick’s Day Feast. But, this Shepherd’s Pie is definitely giving it a run for it’s money…

Unlike the pot roast, this recipe is completely doable after a day at work. Sweating some veggies, browning some beef, then making a quick pan gravy with plenty of dark Irish stout. And while that’s going on, you can be boiling your potatoes to mash for the topping. I baked and served right in my cast iron skillet – I always love the rustic presentation at the table, especially for something like this dish. And one less pan to wash is always a good thing.

Not terribly long in the oven either, just enough time to get the gravy bubbling and the taters nice and browned on top. Which, is actually about the time it takes to sit down an enjoy a nip of Irish spirits, or taking a few moments to read your wee little leprechauns a tall tale. Stay tuned, because I have a few other St. Patty’s Day favorites I’m looking forward to sharing with you guys this week!

Pub-Style Shepherd’s Pie

2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
4 oz white mushrooms, chopped fine
1 1/2 pounds ground sirloin (90/10)
Table salt and ground black pepper
1 tablespoon tomato paste
5 tablespoons unbleached all-purpose flour
1/4 cup heavy cream
1 1/2 cut low-sodium chicken broth
1 cup dry, dark stout (like Guinness)
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas

For the topping:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
Table salt
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
Ground black pepper
1 large egg, beaten

Preheat oven to 375.

Place potatoes in a large pan full of cold water. Place over medium-high heat, cover, and bring to a boil. Reduce heat to low and cook potatoes until fork-tender – about 20 minutes. Drain, return to warm pan, and cover.

Melt butter in large cast iron skillet over medium-high head. Add onion, carrots, mushrooms, and a pinch of salt. Cook, stirring frequently, until the veggies are starting to brown on the edges – about 7 minutes. Remove to small bowl and set aside.

Add the ground beef to to pan along with 1 tsp salt and 1/2 tsp black pepper, breaking up with a wooden spoon as you cook. Cook until completely browned on all sides. Drain as much grease from the beef as you can. Return veggies to the pan along with the beef.

Add the tomato paste, as well as the flour to the pan – tossing with the beef and veggies to coat completely. Cook over medium-heat for about 2 minutes to brown the tomato paste and flour – this really helps develop flavor for the sauce.

Slowly pour in the beer, as well as the chicken broth. Reduce heat to low and cook until liquids thicken and start to bubble. Carefully stir in the heavy cream, soy sauce, thyme, and peas – stir to combine. Season to taste with salt and pepper.

To make the potato topping, warm 1/3 cup heavy cream and 2 Tbsp butter in a microwavable safe bowl for about 1 minute. Add warm mixture to the cooked potatoes, and use a potato masher to mash the potatoes until smooth. You can also use your stand mixer fitted with a paddle attachment. Season to taste with salt and pepper.

Spread the mashed potatoes evenly over the gravy in the cast-iron skillet. Using the tines of a fork, rough up the surface of the mashed potatoes (this helps with browning). Brush the top of the pie with a beaten egg.

Carefully place the skillet in the oven, and bake at 375 for about 40 minutes, until potatoes are browned and gravy is bubbly.

Source: adapted from Cook’s Illustrated Fall Entertaining, Fall 2010