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asparagus tart

Spring is here and so are the asparagus! Though we really didn’t experience much in the way of winter this year in SF, I still can’t help but be happy it’s spring. The other night we had the most heavenly asparagus at our friends’ house. Among their many talents, Russ and Kelly have an impressive green thumb. They have a garden plot near their place in Potrero Hill and we were lucky enough to sample some of their freshly harvested asparagus. Sweet Demeter, it was the best asparagus of my life, and I couldn’t wait to get my hands on some more.

Asparagus Tart | The Answer is Always Pork

So on Sunday before Jordan headed out for work, we went down the Civic Center Farmers Market and picked up two beautiful bunches of asparagus. While these weren’t quite the caliber of Russ and Kelly’s, I was still pretty pleased. Hurray for spring! Hurray for asparagus!  

I decided to turn one of the bunches into a simple tart. The inspiration was from an old issue of Sunset magazine—a phyllo and tomato ‘pizza’ that I used to make at my mom’s house in the summers, but hadn’t made in years. I had some phyllo sitting in the freezer from another so-so experiment, and so this was a snap to throw together. It takes about 10 minutes to assemble, about 20 bake and then you’ve got a beautiful tart to show for your efforts. For a crust that is almost no work, this one is deliciously flaky and satisfying. And, bonus fun fact, phyllo dough is vegan … until you slather it in butter. Easy, fresh and delicious!

Asparagus Tart | The Answer is Always Pork


Asparagus Tart with Creme Fraiche
1 bunch asparagus (if you can snag ones that are the thickness of a pencil, that would be perfect)
8 sheets of phyllo dough (defrosted either on the counter for a few hours on in the fridge overnight)
4 tablespoons butter
1/2 cup creme fraiche
salt, pepper
parmesan, for shaving on top
a few lemon wedges, for serving

Preheat your oven to 425° F. Line a baking sheet with parchment paper. Wash and pat your asparagus dry.

In a small dish, melt the butter. Spread one sheet of phyllo dough on the baking sheet. Brush the entire sheet lightly with butter. Top with another sheet of phyllo. Continue brushing with butter and layering with the rest of the sheets.

Asparagus Tart | The Answer is Always Pork

Once you’ve stacked the phyllo, spread an even layer of creme fraiche in the middle of the dough, leaving a 1 1/2″ border along the sides. Arrange the asparagus evenly in a row. Fold the phyllo dough up around the asparagus and brush the border with the remaining butter. Sprinkle the asparagus with a little bit of salt.

Bake the tart for 20 – 25 minutes, until the edges are golden brown. Remove from the oven and top with some black pepper and shaved parmesan. Add a squeeze of lemon if you’re feeling feisty.

Asparagus Tart | The Answer is Always Pork

-Emily

Ps. This op-ed about food and health by Mark Bittman from this week’s New York Times is fantastic. Butter is back, and all I can say is 1000 times YES.

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lentil stew with sesame rice

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We didn’t really eat lentils much until a dinner at our friend Ted‘s house almost two years ago. He made a delicious Indian-spiced lentil dish and we got hooked—Ted’s lentils were that good. On the whole, lentils are tasty, cheap and versatile. I’ve been trying different recipes here and there, and though I cannot seem to reproduce Ted’s, this has been one of my favorites that I’ve tried.

Like most stews, this one only gets better as it sits. The flavors meld and develop over time and it goes from pretty good to really good in about two days. If you have the foresight, make it a day or two ahead of serving it. Also, the lemon really makes this stew. It adds such a perfect brightness to the dish. It might seem weird to put lemon slices in a stew before you simmer the thing for 30 minutes, but it turns out great. Don’t skip it!

Lentil Stew with Sesame Rice, adapted from The Kinfolk Table 
1 cup red or yellow lentils
1 onion, diced
4 cloves of garlic, minced
1 – 1.5″ piece of ginger, minced
1 teaspoon ground cumin
1/4 – 1/2 teaspoon cayenne pepper, depending on how spicy you like it
1 – 15 oz can of diced tomatoes
1 lemon, sliced into rounds
3 cups chicken or vegetable stock
olive oil
salt & pepper, to taste
chopped cilantro, parsley or green onion for garnish

Rinse the lentils in cold water until the water runs clear.

lentil-stew-2 lentil-stew-1

In a dutch oven, heat a tablespoon or two of olive oil over medium heat. Add the onion and saute until translucent, about 7 minutes. Add the garlic, ginger, cumin and cayenne and saute a few minutes more. Add the tomatoes, stock, lentils and lemon slices. Turn the heat to low and let the stew simmer for 20 – 30 minutes, until the lentils are tender. If you’re eating your stew the next day, turn off the heat and stash your lentils in the fridge. If you’re eating that night, let the lentils simmer away until your rice is cooked.

For the rice
1 cup brown rice (or white rice, though the nuttiness of brown rice goes well with this stew)
2 cups water (or according to your rice cookers directions – rice cookers know all)
3 tablespoons toasted sesame seeds
1 teaspoon salt

Now brown rice takes a long time to cook. Plan for double the cooking time of white rice so about an hour on the stove or two hours in a rice cooker. If your rice cooker has a self-timer, use it. If it doesn’t, start the rice before you start the stew or the second you walk in the door after work.

I’m mentioning this because you, like me, might not be familiar with the intricacies of brown rice. You might realize only after you get home from work ravenous at 8pm that brown rice has 2 hour (!) cooking time. This news might force you to lie in dismay on the floor while your knight in flannel and skinny jeans orders Japanese takeout. Are you sensing a theme?

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While your rice is cooking and stew is warming, toast the sesame seeds in a pan over low heat until they are fragrant. Once the rice is cooked, mix them into the rice, saving a few for garnish.

To serve, ladle the stew over the rice. Top with some cilantro, parsley, green onions or sesame seeds—whatever you’ve got in the fridge will do—and enjoy!

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-Emily

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creamy pasta with dill and smoked salmon

I never used to eat fish. I basically avoided it, except for the very occasional piece of grilled salmon at a family party. Until I met Jordan. Jordan is a lover of fish. He was quick to introduce me to sushi, moules frites and smoked salmon. And, since I was very eager for him to like me, I ate them, lifelong avoidance set aside. Turns out he was right, all those fish, they deserve my love.

This particular pasta is a Jordan dish. He never failed to make it when he’d come to visit me at school or when I was home over the summer. It’s lovely all year round. One Valentine’s Day when Jordan was visiting me in D.C., we took the Metro to Eastern Market, wandered into a cooking store, splurged on our first All-Clad saute plan, and then went home to christen it with this dish. Really any pan that gets hot will do, and it’s pretty silly to buy All-Clad when you live in student housing, but that’s the story. Obviously, we still have the pan; those things are rock solid.

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Creamy Pasta with Dill and Smoked Salmon 
1 lb bow tie pasta
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
1 1/2 cups cream
1/4 cup dill, chopped
1/2 lemon, juiced
6 oz smoked salmon, cut into 1″ pieces

Put a pot of salted water to boil. In a large saute pan over medium-low, heat the butter. Saute the shallot in butter for a few minutes, until softened but not brown. Deglaze with the wine. Let the wine reduce slightly, about 3 minutes. Add the cream and turn the heat to low. Let the sauce come to a boil and thicken, stirring often.

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Cook the pasta until al dente and drain. Turn the heat off on the sauce, add the dill and lemon juice. Toss the pasta with the sauce. Top with smoked salmon to serve.

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If you’re only cooking for two, you might want to cut this recipe in half. Sadly, this pasta does not reheat well. The cream gets absorbed by the pasta and the smoked salmon is overcooked by the time the pasta is heated through. Microwaved cream sauces really are a travesty.

-Emily

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soft eggs with herb-gruyere toasts

Because we’ve both been swamped with work, we’ve been all about easy meals and there’s nothing like eggs and toast for a quick dinner. The recipe for these cheesy toasts is from Smitten Kitchen and like all of Deb’s recipes, it does not disappoint.

Soft Eggs with Herb-Gruyere Toasts, from Smitten Kitchen

16 sourdough bread batons
4 T butter, melted
1 t smooth dijon mustard
1/3 cup gruyere cheese, grated
1 T parsley, chopped
1 t thyme, chopped
salt and pepper
4 eggs

Heat an oven to 400 degrees. Cut the bread into batons. Mix the melted butter, dijon, cheese, herbs and salt and pepper in a large bowl. Toss the bread with the cheese-herb mixture.  Place in an even layer on a lined baking sheet. Bake 15-20 minutes, until golden brown.

Meanwhile, heat a medium pot of water until boiling. Cook the eggs for six minutes for a perfectly soft-boiled egg.  Serve with the toasts and enjoy!

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corn chowder with tomato salsa

It might be chilly and foggy here in SF, but that doesn’t stop us from enjoying summer produce. Those 100+ degree days in the Sacramento valley are good for something, and that something is corn and tomatoes. Nothing tastes more like summer.

This soup combines both of those flavors, plus a little southwestern flare thanks to a tomato and corn salsa. It is great for a summer day because it is quick to make and doesn’t require turning on your oven. I haven’t lived in San Francisco long enough to forget what that is like.

Corn Chowder with Tomato Salsa
For the soup
1 small onion, diced
2 leeks, sliced
1 carrot, diced
1 T butter
4 ears of corn, removed from the cob
1 sprig of thyme
1 bay leaf
4 cups broth (we used vegetable, but chicken would also be good)
1/4 cup cream
salt and pepper

In a large stock pot or dutch oven, melt the butter over low heat. Add the onion, leeks and carrot and saute until softened, about 10 minutes. Add the corn, thyme and bay leaf and saute two minutes more.

Add the broth and simmer for 10 minutes. Puree the soup in a blender and return to the pot. Bring back up to a simmer and add the cream. Season well with salt and pepper.

If you find that your soup is too runny once you’ve pureed it like I did, make a quick roux in a small saucepan. Melt two tablespoons of butter over medium heat. When the butter is foamy, add two tablespoons of flour. Stir to combine.  Cook for a few minutes, stirring constantly, until the mixture is light brown. Whisk into the simmering soup to thicken.

For the salsa
1 cup cherry tomatoes, halved
1 ear corn, removed from the cob
zest and juice of one lime
chipotle or cayenne pepper – we used dried
salt and pepper

If you’re feeling up to it, grill the corn (or char it over your gas burners) before you shave it off the cob. The smokey flavor of charred corn plus the chipotle pepper would be great in contrast with the sweetness of the soup. In a small bowl, combine cherry tomatoes, corn kernels, lime juice and zest. Season with a pinch of cayenne or chipotle. Season with salt and a bit of freshly ground pepper. Set aside.

To serve, ladle the soup into the bowl and top with a few spoonfuls of the salsa. We also made a grilled cheese on some of my sourdough. Soup and grilled cheese is a special type of satisfying.

-Emily

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mussels and crispy rosemary roasted potatoes

We’ve just been looking for excuses to make these rosemary roasted potatoes from the Zuni Cafe Cookbook—and mussels and fries is a pretty classic combination.  I made these potatoes for the first time a few weeks ago and they are wonderful. The larger chunks will approximate the best french fries you’ve ever had, the smaller mashed pieces will brown into amazingly crispy potato chips. The best part—you don’t have to stand in front of a vat of fry oil to make them.

Mussels in White Wine and Herb Broth
1 lb mussels, scrubbed with beards removed
1 onion, diced
3 cloves garlic, diced
1 1/2 cups white wine
1/2 cup broth or water
2 sprigs thyme
2 sprigs rosemary
1/2 teaspoon fennel seed
1/2 teaspoon chili flake
salt, pepper, olive oil

In a large stock pot, saute the onion in a little olive oil until translucent. Add the garlic and saute for a few more minutes. Add the white wine, broth and herbs and bring to a simmer. Season with salt and pepper.

When you’ve got about 10 minutes left on the potatoes, add the mussels to the broth. Give it a stir and cover. Stir every few minutes to rotate the mussels. When most of the mussels have opened, they’re done. Pour mussels and broth into a large dish to serve.

Crispy Rosemary Roasted Potatoes, from The Zuni Cafe Cookbook by Judy Rodgers

1 1/2 lbs yellow potatoes, peeled and cut into 1″ chunks
salt
1 – 2 sprigs of fresh rosemary
1/4 cup olive oil

Preheat an oven to 400 degrees.

Peel the potatoes and cut them into rough 1″ chunks. Put them in a large saucepan and cover with cold water. Season the water liberally with salt. When you taste the water, it should be well-seasoned. Bring to a simmer over high heat and cook about 10 minutes, until the potatoes are fork tender.  Drain and return to the pot.

Strip the leaves from the rosemary and crush lightly. Add them to the warm potatoes and drizzle with olive oil. Stir to coat. Some of the potato chunks will break apart and some of the smaller pieces will become mashed. This is good news. Pour the potatoes onto a parchment-lined baking sheet and spread into an even layer.

Bake 30 – 35 minutes, until crispy and browned. Toss or flip the potatoes a few times while cooking so they brown evenly.  Trust me, this blanche then roast method is worth the extra step.

-Emily

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pasta with ricotta and marinated tomatoes

This is one of my absolute favorite summer dinners. I’ve shared the recipe before, but recently made a few improvements and thought I’d share it again. It is quick, light and you don’t need to turn on the oven—beneficial pretty much everywhere except San Francisco. It also features one of my favorite summer ingredients—tomatoes.

Like all simple dishes, the better the ingredients you put into the dish the better it will turn out. I recommend using a decent fresh ricotta over your typical dairy section fare and cherry tomatoes because they are more flavorful and less watery than other varieties.

Pasta with Ricotta and Marinated Tomatoes
1 basket cherry tomatoes, halved
1 lemon, zested and juiced
2 T olive oil
2 T each of fresh parsley, basil or chives, chopped (use any combination of herbs you have on hand)
1/2 T fresh thyme, removed from the sprig
1 lb pasta (shells or tubes are prefered)
1 clove garlic, grated
2 T olive oil
1 cup ricotta
1/2 cup grated parmesan
salt and pepper

Slice the tomatoes and put them in a medium bowl. Add the lemon zest, lemon juice, olive oil and herbs. Season with salt and pepper. Set aside. The longer you let this sit and marinate, the better.

Bring a pot of salted water to boil. Add the pasta and cook until al dente. Just before you drain the pasta, reserve 1/2 cup of the pasta water. Drain the pasta and return to the pot. Add the olive oil and grated garlic clove. Stir. Add the ricotta and parmesan. Stir just to combine. Plate a mound of pasta and top with the tomato-herb mixture. Enjoy!

-Emily

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fettucini with tomatoes, onions and thyme

I made this pasta for Jordan and I about two weeks ago. It was so good I decide to make it again for my birthday dinner with friends last weekend. Because it is so simple, the quality of the ingredients can really shine. If you’ve got fresh-from-the-garden tomatoes, this is the dish for them. We sadly don’t have a garden, so heirloom tomatoes from Bi-Rite had to substitute—tough life.

Fettuccine with Tomatoes, Onions and Thyme
10 oz fresh fettuccine (dried will work just fine too, but save some of the pasta water to add into the sauce)
1 basket cherry tomatoes, whole or sliced in half
1 small onion, diced
2 cloves garlic, diced
1 t fresh thyme
1/4 cup parmesan
2 T butter
olive oil, salt, pepper
1 t basil, sliced thinly
1 ball of burrata

Bring a pot of salted water to boil. Dice the onion and garlic. In a saute pan, heat the olive oil over low heat. Saute the onions until translucent, about 5 minutes. Add the garlic and thyme and saute for two more minutes. Add the tomatoes.

Add the pasta to the boiling water and cook about two minutes. Drain and put back into the pot. Add the butter and parmesan. Season with salt and pepper.

Plate the pasta and top with the tomato mixture. Top with half of the burrata and fresh basil if you’ve got it around. Enjoy!

-Emily

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orzo with spring peas and burrata

Jordan surprised me with this delicious meal a while back. It is light but still flavorful—a perfect summer dish.

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell of the cheese is mozzarella and the inside is a mixture of  mozzarella and cream. It is amazing—sweet, milky and soft—perfect for topping pastas or salads. If you can’t find burrata, use fresh mozzarella instead. A poached egg would also be lovely with this pasta.

Orzo with Spring Peas and Burrata 
1/2 lb orzo pasta
1/2 cup parmesan, grated
2 T mint, sliced thinly
1 lemon, juiced
olive oil, salt, pepper
1 cup spring peas
2 T butter

Bring a pot of salted water to a boil. Meanwhile, shell the peas. Cook the pasta until al dente and drain. Rinse with cold water to cool the pasta. Once cool, toss with olive oil, lemon juice, parmesan, salt, pepper and mint.

In a saute pan over medium-low heat, melt the butter. Cook the peas until cooked through, but still quite fresh tasting, about 5 minutes. Pour over the pasta mixture and toss to combine. Top with half of a ball of burrata and serve.

This pasta dish can be a main course or a side dish. We had ours with a fennel sausage and sautéed Russian red kale.

-Emily

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asparagus with parmesan and poached egg

Asparagus season is in full swing and I couldn’t be happier. I love asparagus and this is one of my favorite ways to prepare it. This dish is incredibly quick and easy and can be either a side dish or a main course, depending on what else you’re serving. We had it along with a cheesy pasta with fiddlehead ferns that Jordan imagined. The pasta was great, but fiddleheads are more of a novelty ingredient. I’m happy we tried them, but more asparagus in their place wouldn’t have disappointed me.

Asparagus with Parmesan and Poached Egg
1 bunch asparagus, woody parts of the stem removed
1 egg per person
Parmesan cheese
olive oil
salt and pepper

Turn your oven to broil. Put a shallow pot of water to boil and bring it to a simmer. Break off the tougher part of the asparagus. Toss the asparagus with some olive oil and spread them in one even layer on a baking sheet. Once your water is simmering, put the asparagus under the broiler. Broil for 5 – 7 minutes, shaking the baking sheet occasionally to toss the asparagus. You want the asparagus to brown slightly, but not overcook.

When the asparagus is nearly done, poach one egg per person. I’ve had the most success using a shallow pan with just a few inches of water, plus a tablespoon of white vinegar. Crack the egg in a small cup. Before you add the egg, swirl the water. Slowly pour the egg into the water and let it sit for about 30 seconds, then carefully brush the white around the yoke using a spoon. Cook the egg for another 2 minutes and then remove it with a slotted spoon.  If poaching eggs just isn’t your thing, a fried egg would be delicious also.

Place the asparagus on a plate. Sprinkle with salt and pepper. Place the egg over the asparagus. Grate a generous amount of parmesan cheese over the entire dish and enjoy immediately.

-Emily