what's for dinner?

Only because I haven't posted in a long, long time & I don't want the one person who follows my blog religiously to feel abandoned - and because I'm using this as a reasonably plausible excuse to warm up by writing here rather than working on several other articles - I'm going to write about our dinner last night. If I can wake up or get enough coffee in my system to write coherent sentences with words that at least phonetically resemble the ones I'm trying to use. Honestly, I'm stumbling through this paragraph as I try to type what has already fleetingly passed through my drowsy head, but there is hope - I haven't had to resort to using the spell check so far. Hooray for small accomplishments and double hooray for more coffee!

We are starting to reap the first of the local seasonal produce here, which includes rhubarb and asparagus. The asparagus grows so abundantly here that they call it "Hadley Grass", presumably after the prominent farming township that gets to tag it's name and notoriety with the crop. If you like asparagus, you will love it even more when it comes fresh from the local fields. It really can't be beat, and for a very brief period Hadley goes into an orgy-istic asparagus frenzy, snapping up the fresh stalks and putting them into everything, including ICE CREAM. I kid you not. While I have yet to try it, they get points for culinary daring. Maybe someday this season I'll give it a try.

While asparagus does play a role in this post, I'm going to pass over it for a moment and start with dessert first.

Last night Cheryl made an incredible Strawberry Rhubarb Pie, and while strawberries aren't quite in season here, we were able to get some rhubarb fresh from the garden patch next to the farm. Since she made it, I don't have the recipe sitting on the top of my head at the moment, but I might be able to procure it for another post. All the better reason for you to come and visit so you can enjoy Cheryl's Strawberry Rhubarb pie or any of her other amazing desserts first hand.

For dinner I made a simple pasta with a garlic cream sauce and broiled asparagus. Here, approximately, are the recipes. For those of you joining me for the first time, be forewarned - I don't use measurements when I cook, and while I try to recreate a recipe with as much practical accuracy as possible, it is still an approximate. It works for me, which is why I'll share it, but you might get different results. That's the fun and beauty of improvisation. I recommend that you try out any recipe on yourself before using it for that great big dinner party you have having this weekend.

Garlic Cream Sauce

6 Tablespoons of Butter
5 - 6 fresh Garlic cloves, minced
1/4 fresh Onion, minced
1 1/2 Tablespoons fresh Sage, chiffonade
1 - 2 teaspoons Marjoram
1 pint of Heavy Cream
Salt & Pepper to taste

1 lb of pasta (we used linguine)

Prepare the pasta as instructed by the directions on the box, which usually involves plenty of water, some salt and a couple of teaspoons of olive oil. Bring the water, salt and olive oil to a boil and then put your pasta in it, being careful to make sure the pasta doesn't stick and clump together. Cook for about 5 to seven minutes until al dente or longer if you prefer.

Melt the butter in a sauce pan and then add the garlic and onion and let cook thoroughly. Add the cream, sage, marjoram and your salt and pepper. Cook it on medium to high heat until it begins to rise and thicken, making sure that it doesn't boil over. Reduce the heat to low and let it simmer, stirring occasionally, while the rest of your meal cooks.

This amount made enough for four meals. We are always big on leftovers for lunch.

Braised Asparagus

1/4 to 1/2 Cups Olive Oil
1 Tablespoon Sesame Seed Oil
1 Tablespoon Balsamic Vinegar
1 - 2 teaspoons Sugar
Salt & Pepper to taste

Mix well.

Fire up your broiler. Take one pound of fresh asparagus & remove the woody stems by gently bending them. They will break at about 1/4 to 1/3 of the way from the bottom. Discard the bottoms. Lay the asparagus out on a baking sheet and evenly brush the marinade over them. You might want to leave a little in case you want to brush them again about half way through braising. Cook them in your broiler for about 3 - 4 minutes, rotating them at least once. You want to braise them slightly so that the are tender but still firm.

Serve with you pasta, either on top or on the side.

For dessert, get your spouse, your significant other or personal assistant to make you a really nice Strawberry Rhubarb pie. For a nominal fee, Cheryl just might be up for making it for you. Give her a call.

Bon Appétit!