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Ribbony Asparagus Salad with Lemon and Parmesan
Inspired by the Union Square Cafe
This is such a fun way to celebrate the first asparagus of the season you bring home. And yes, I just reread that sentence and am fully aware that the concept of “celebrating asparagus” would have made me roll my eyes a few years […]
On cloudless, fog-less days, my kitchen door opens onto a sunny back patio. I get the occasional visitor – cats, bees, butterflies, big spiders. It’s always a surprise. The last few days there have been four birds that stop by late in the morning to sit on branches near the kitchen window. They are tiny pom-poms with bodies no longer than my thumb. Sometimes they just sit and watch me, other times they peck at the window. This guy in particular is quite incessant.
He isn’t at all scared of me, and I’m able to get quite close to the window to look at him. With my nose to the glass he’s not more than an inch away. They stay for an hour or so, and then go on with their day elsewhere. I can’t tell if they’re baby birds, or just small. I bet one of you would know.
I really like having them around when I’m alone in the kitchen. They’re funny and chirpy, and clearly friends or siblings. I was making this little pasta plate when they came by the other day. It’s another leftover creation. I’m hooked on the Cipriani pastas – they’re relatively pricey, but never disappoint. I had thin [cooked} egg noodles leftover from some Pasta al Limone I made the night before, and decided to throw this together. Noodles, whatever quick-cooking market vegetables were in the fridge, egg, and a bit of avocado. Worked out great. You might add some toasted nuts or breadcrumbs for crunch, or chopped olives, or a swirl of harissa, or lots of chopped herbs…similar to the quesadillas, there are a hundred ways to approach this. I can imagine a version made with soba noodles too.
Other news: Thank you all again for helping Super Natural Every Day debut at #6 on the New York Times Bestseller list. I’m very, very grateful for your support.
– I did a Q+A with Esther Sung at Epicurious here.
– And! I spent three days with the staff Whole Living magazine for an article in the May issue – it should be on the stands any day not. In the meantime you can check out the recipes here.
– Lastly, I’m excited to be adding a second event to my Portland/Seattle trip – I’ll be signing/selling books at The Remodelista Local Seattle Market on Saturday, April 30th, from 11am to 4pm. There are more details here. Info about the other PNW events are here.
NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water
SPICE TO PASTE
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1 tbsp of Kaffir lime powder
2 cloves of Garlic
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.
NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.