2 lbs asparagus
12 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
Cut tough ends off and lay out on a sheet pan.
Drizzle asparagus with olive oil, squeeze lemon juice over and sprinkle with salt and pepper.
Roast in a 400-degree oven 8-10 minutes until tender crisp.
Best-Ever Flan Recipe
1 ¾ cups Heavy Cream
1 cup Whole Milk
1 tsp Pure Vanilla Extract
1 ½ cups Granulated Sugar, Divided
3 Large Eggs
3 Large Egg Yolks
Preheat oven to 350 degrees. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla and salt.
In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in a large baking dish.
Whisk eggs, egg yolks and remaining 1/2 cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about 1/2 cup each.
Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes . Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in the refrigerator until ready to serve.
When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate, shake gently to release flan and remove ramekin.
German Potato Salad
2 lbs Potatoes
1 Yellow onion
½ lb Beef bacon, diced
1 Large red onion, diced
¾ cup Cider vinegar
1 tbsp Dijon mustard
¼ cup Canola oil or olive oil
Salt and freshly ground pepper, to taste
8 Green onions, thinly sliced
¼ cup Chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, until tender.
Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large sauté pan add the beef bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Wild Mushroom Risotto
1 lb wild mushrooms
4 cups chicken stock
6 tbsp butter
2 tsp garlic (chopped)
½ cup shallots (roughly 3, chopped)
1 ½ cups Arborio rice
½ tsp saffron threads
1 tsp kosher salt
½ tsp black pepper
⅔ cup Parmesan cheese (grated, plus extra for serving)
Coat a large sauté pan generously with olive oil and add the chopped garlic cloves. Bring to a medium high heat. Add the assorted fresh mushrooms to the pan and season with salt. Sauté the mushrooms until they are soft and pliable. Turn off the heat and reserve.
Coat a large saucepot abundantly with olive oil. Add the onion and season generously with salt. Bring the pot to a medium high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add broth to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed in the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
During the third addition of stock, add the reserved sautéed mushrooms. When the stock has absorbed in the rice and the rice is cooked but still al dente, remove the pot from the heat. Add the butter and cheese and stir until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape while looking very creamy. Serve immediately garnished with chives.