Roasted Asparagus, Parmesan and Rosemary Tart

   Even though the weather doesn't feel so much like it right now, I know Spring is here. If for no other reason than this....Asparagus! I love having my own asparagus patch and always look forward to the first harvest of the season. It seems to be doing really well so far this year and I had a bunch in the fridge to use. 
   I almost always take Hubs lunch to the shop if he is working there and today I thought I'd make something for him using the asparagus. A tart was what I had in mind and after combining a few recipes this was the end result.

 

Roasted Asparagus, Parmesan and Rosemary Tart

yield: 1 -9.5 inch tart pan 

Crust:

1 1/2 cups pie & pastry flour

1/4 tsp salt

9 tbsp cold unsalted butter

1 egg yolk

1 tbsp ice water

In the bowl of a stand mixer combine flour and salt. Cut butter into small cubes and add to flour. Beat until mixture resembles course crumbs. Mix together egg yolk and water. Add and mix until combined.

Lightly flour a piece of parchment paper. Turn dough out onto paper and roll until it fits the tart pan. Carefully pick up and place dough into the tart pan. Press it down and then slowly remove parchment paper. Prick with a fork, cover with plastic wrap and refrigerate 1 hour or over night.

To prepare, remove from fridge, remove plastic wrap and bake @ 350° for 10 minutes.

Filling:

4 eggs

3/4 cup milk

1/2 tsp fresh ground pepper

1/4 tsp salt

1/2 tsp smoked paprika

2 tbsp chopped green onion

1 tbsp fresh rosemary, minced

1 cup fresh grated Parmesan cheese

8 stalks of fresh asparagus

Arrange asparagus stalks on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350° for 15 minutes. Remove from oven and let cool.

Meanwhile in a bowl combine eggs, milk, salt, pepper & paprika. Whisk well; add onion, rosemary and cheese. Stir to combine. Pour into the baked tart shell. Top with asparagus stalks and bake for 15-20 minutes or until set. 

    As it turned out hubs had to go on a service call over lunch, so I didn't take it to him until later on. G-bug and I shared a slice right away though and it was delicious. 

   I stuck it in the warming drawer then to keep it hot until we took it to the shop. The little monkey found it while I was in another room. Fortunately I caught him before he was able to help himself. =)

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The grass withers and the

flowers fall, but the word of our

God stands forever.  

~Isaiah 40:8

  

Amish Hat Cookies

   Hello my friends! I hope everyone had a blessed Easter celebrating our risen Lord and Savior! Ours was a lovely day, beginning with a Sunrise Illumination Service, followed by breakfast, then a regular but earlier Sunday morning service and lunch time and the afternoon spent with family. 
   My Mom would make these cookies when I was a child growing up. I had never made them before that I can remember and they are a favorite of one of my brothers {whose birthday is today} so I made a batch this morning to deliver to him later on today. 
   For some reason I was thinking that I didn't really like them that much, which is shocking because I'm a huge chocolate lover....but I was greatly mistaking! I could hardly keep from eating entirely too may of them. What I didn't package up for the birthday gift I took to the guys at the silo shop to eat with their coffee, just so they weren't here tempting me.
   Oh, and the name makes me smile....I guess they sort of do look like an Amish hat if you use your imagination. =)

Amish Hat Cookies

yield: 3 dozen cookies

 Cookies:

1/2 cup unsalted butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1/4 cup milk

1 3/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup cocoa powder

18 large marshmallows, cut in half

Preheat oven to 350*. In a mixing bowl cream together butter and sugar. Add egg, vanilla and milk. Mix until light and fluffy. 

Sift together flour, salt, baking soda and cocoa powder. Add to the butter mixture and mix until well blended. Drop by spoonfuls onto a greased baking sheet. 

Bake for 6-8 minutes.  Remove from oven and top each cookie with a marshmallow half. Bake for another 2 minutes. Remove from baking sheet and cool on wire racks. Frost with the following...

Frosting:

2 cups powdered sugar 

 3 tbsp cocoa powder

 1/8 tsp salt

3 tbsp unsalted butter, softened

5 tbsp heavy cream

pecan halves (optional)

Combine all of the ingredients except pecans in a mixing bowl. Mix until well blended.

Frost each marshmallow and top with a pecan half if desired. 

........................................................................................

The angel said to the women,

"Do not be afraid, for I know you are

looking for Jesus, who was crucified.

He is not here; He has risen, 

just as He said. Come and see the

place where He lay."

~Matthew 28:5+6

     

  

Baked Salmon with Lemon Risotto

   Hubs and I really enjoy watching cooking shows. Although we're nowhere close to being pro chefs and it's quite unlikely we ever will be, it is fun to spend time together in the kitchen trying new techniques, foods and making attempts at some of the things the pros do.  Sometimes we fail, but other times we end up with a delicious success. I'd say this was a success.
   Our latest attempt was Risotto for Sunday lunch. I had never eaten it, much less made it. We watch chefs make it a lot and it seemed like something pretty uncomplicated to make. Turns out it was, just takes a little extra time. 

Baked Salmon with Lemon Risotto

Risotto:

3 cups chicken broth

2 tbsp olive oil

1 cup arborio rice

1 clove garlic, chopped

1/2 med onion, chopped

1/2 tsp white pepper

1/4 cup white wine

zest of 1 lemon

juice of 1/2 small lemon 

1/2 cup fresh grated Parmesan cheese

Bring chicken broth to a simmer in a saucepan.

 Preheat a large skillet. Drizzle with olive oil. Add rice, garlic, onions and pepper. Stir until rice is all coated with oil. Saute 5 minutes or until edges of the rice begin to turn translucent.

Add the wine and stir. Let simmer until liquid is all absorbed. Add 1 ladle full of chicken broth stir and let simmer until liquid is absorbed. Continue this process until the broth is all added and absorbed.

When rice is al-dente, remove from heat and stir in Parmesan cheese until melted. Add lemon zest and juice. Mix well and serve immediately.  

Salmon:
2- 3/4 lb fresh salmon fillets
1 tbsp olive oil
1 tsp salt
fresh ground black pepper to taste
2 tbsp chopped fresh dill 
Preheat oven to 350*. Place salmon skin side down on a lightly greased baking sheet. Brush with olive oil and sprinkle with salt, pepper and dill. Bake for 10-15 minutes or until flaky.
Serve with risotto.  

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May the words of my mouth

and the meditation of my heart

be pleasing in Your sight,

O Lord, my Rock and my Redeemer. 

~Psalm 19:14