Sunday, April 1, 2012

The Asparagus Files

I used to think asparagus was a less
than likeable vegetable (one might say inedible).
This all changed last Christmas when I ventured to try asparagus. 
It was simply made with butter (ha, ha- can go wrong with butter),
salt, and pepper. Since then, I have been looking for more ways
to incorporate asparagus into my life. 
For this reason, I was excited to try:

This meal combined three of my favorite ingredients:
shrimp, gnocchi, and pesto.
It truly lived up to my expectations of how tasty it would be.

Chef's Notes:
We always find that the gnocchi is always best when it is freshly cooked. 
Our meals always seem best when we wait till the last minute
to boil and drain the gnocchi.
We recommend Parmigiano-Reggiano for this meal.

Tofu Love

If you are looking for an easy, but healthy recipe this one is for you:

Cooking Light's Udon Noodles with Sesame and Tofu

Chef Notes:
Pressing the tofu during the day before cooking it ensures
that it is firm and stays together when it is being pan fried.
Noodles are best when they are eaten right after being boiled and drained.
The sauce has a slight kick to it but can be lessened (or increased) by the red pepper flakes.