Hot Lemon Asparagus Linguine and a Strawberry Rhubarb Tart

I made a couple of wonderful seasonal dishes this weekend, and I knew I had to share the recipes with you. Asparagus, strawberries, and rhubarb are all healthy ingredients that are only available local and fresh for a couple of months a year - at least in Germany - so I try to grab them whenever I see them.

This pasta dish is a lovely way to use fresh asparagus. It is delicious, quick and simple to make, and we all loved it. The flavor combination of the garlic cream sauce with lemon and asparagus is wonderful.

Hot Lemon Asparagus Linguine with Parmesan

1 pound (500 g) thin asparagus spears

2 Tbsp. butter

2 cloves of garlic, minced

1 cup heavy cream

1 pound (500 g) dried linguine or your favorite pasta

2 Tbsp. olive oil

juice of one lemon, plus 1 tsp. grated lemon zest

salt and freshly ground pepper

freshly grated parmesan cheese

Bring a medium sized pot of water to boil. Meanwhile, trim the woody stems of the asparagus spears and cut into 2 - 3" pieces, slicing diagonally. Blanch the asparagus in boiling water until stems turn bright green - about 3-5 minutes. Then remove from pot and rinse with cold water, drain, and set aside.

In a small pot, melt butter and saute minced garlic cloves briefly. Add cream and let cook at a very low simmer, stirring frequently. While cream sauce reduces, cook your linguine noodles or other pasta according to package directions.

Heat olive oil in a separate pan, and add asparagus stems. Stir in hot garlic cream sauce and add salt to taste. Continue simmering.

When pasta is cooked, drain and return to pot. Pour over cream sauce with asparagus and mix well. Add fresh pressed lemon juice and lemon zest and give all another good stir.

Serve immediately topped with grated parmesan cheese and freshly ground pepper. A delicious early summer pasta dinner with a salad and a cool glass of crisp white wine.

Note: It is important to serve the pasta immediately for a creamy, delicious sauce - otherwise the cream and lemon sauce may begin to separate. But don't let this scare you away, this pasta is definitely worth it.

If you are up for dessert, this is a great recipe to try which combines strawberries and rhubarb. I love the tart, slightly sweet flavor and it is also quite simple to make.

Strawberry Rhubarb Tart

Pastry:

This is my favorite foolproof recipe, or of course you can use your own favorite pastry recipe 

Filling:

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb - about 2 stalks

1/2 cup sugar

1/3 cup flour

pinch of salt

2 Tbsp. butter 

1-2 Tbsp. milk

1-2 tsp. sugar

whipped cream or ice cream - optional

Preheat oven to 400ºF (200ºC). Make the filling by combining strawberries, rhubarb, sugar, flour, and pinch of salt in a large bowl. Mix gently and thoroughly.

Roll out your pastry dough to a large thin circle, about 18-20" in diameter. Carefully place the pastry dough in a large ceramic quiche or tart form - or use a lined baking sheet for a free form tart. Spoon the filling in the middle of the dough circle, and dot with butter. Gently fold up the sides of the dough, leaving some space open in the middle of the tart to allow steam to escape. Brush pastry with milk and sprinkle with a bit of sugar.

Bake for 15 minutes, then reduce heat to 350ºF (175ºC) and continue baking for another 30-40 minutes until crust is golden. This tart has the tendency to bubble over a bit and may puff during baking. 

Let cool for 10-15 minutes before serving. This tart tastes especially wonderful served warm, and many people like it with a dollop of whipped cream or ice cream on the side.

Enjoy! I'm sending summer love to you :)

xo

Stephanie

Potato and Fresh Herb Soup

I took a weekend cooking class to learn about European wild herbs this spring. My job in the class was to prepare a potato and wild garlic soup. Wild garlic, or "Baerlauch" in German, is a intensive and aromatic herb that grows in shady forest areas in Central Europe.

The soup was easy to prepare and had a lovely flavor, and I made it again at home for dinner with wild garlic I bought at the local farmer's market. The day before Good Friday is called Gruendonnerstag or "Green Thursday" in German, and one tradionally prepares food using fresh herbs, especially soups. The spring herbs are supposed to give one renewed vitality and health after surviving the long dark winter in Europe.

Here is my version of this simple and healthy springtime soup.

Potato and Fresh Herb Soup

4-5 cups vegetable broth

2 pounds potatoes, washed, peeled, and diced

2 small onions, chopped

juice of 1 lemon

1-2 cups finely chopped fresh herbs of your choice - wild garlic (if you can find it) - chives, parsley, cilantro, thyme - use a mixture of your favorites

salt and pepper

sour cream

more fresh, chopped herbs for garnish

Boil the vegetable broth in a large pot and add the chopped potatoes and onions. Let boil for 20-25 minutes or until potatoes are tender. Add lemon juice and fresh herbs and turn off the heat. Let flavors steep for 10 minutes, then puree all to your desired consistency, adding salt and pepper to taste, and more vegetable broth or hot water as needed. Serve garnished with a generous spoonful of sour cream and a sprinkle of fresh, chopped herbs. Enjoy!

Note : This soup also reheats well. Just add more liquid as needed and adjust seasonings. 

Chocolate Banana Muffins

Yesterday, the girls and I baked chocolate banana muffins made with whole wheat flour.

With lots of fiber, these muffins are healthy as well as rich, moist, and delicious; you'll have to try them!

I've included the recipe for you below :)

Chocolate Banana Muffins

1 cup pureed banana (2-3 medium bananas)

1/2 cup oil

1/3 cup milk

1 egg

1 tsp. vanilla

2 cups whole wheat flour

1/2 cup brown sugar

3 Tbsp. cocoa

3 tsp. baking powder

1/2 tsp. salt

1/2 cup finely chopped chocolate

Preheat oven to 400ºF / 200ºC and grease or line 12 muffin cups. In a large bowl, mix together pureed bananas, oil, milk, egg, and vanilla until well blended. In a separate bowl, combine flour, sugar, cocoa, baking powder, and salt. Add the flour mixture to banana mixure all at once, and stir until moistened. Fold in chopped chocolate. Spoon batter into muffin cups and bake for 18-20 minutes or until muffins test done with a toothpick.

Enjoy!

Apple Cranberry Tart

My Grandma's butter crust pastry is wrapped around a fruity filling of apples and cranberries in this simple tart recipe that tastes even more delicious than it looks.

Grandma's Butter Crust Pastry

2 cups flour
pinch of salt
2 tsp. sugar
1/4 cup butter, cut into small pieces
1/2 - 3/4 cup cold milk

Mix flour with salt and sugar. Cut butter into flour mixture and blend until flour has the consistency of coarse meal. Stir in milk gradually until dough forms a ball and pulls away from the sides of the bowl. Using more flour as necessary, knead dough for 3-4 minutes or until smooth. Roll dough out as thinly as possible into a large circle. Transfer dough into a deep dish pie or quiche form and let the extra dough hang over the edges of the pan.

Apple Cranberry Filling

4-5 tart apples, peeled and thinly sliced (I like to use Granny Smith apples)
1 cup fresh or frozen cranberries
3 Tbsp. sugar
2 Tbsp. flour
pinch of cinnamon
2 Tbsp. butter, in small pieces

Mix apples, cranberries, sugar, flour, and cinnamon together and toss well until coated. Place fruit mixture into the center of your tart crust by spoonfuls, and dot with butter. Fold crust edges over fruit filling. If desired, brush pastry shell with 1 Tbsp. milk and sprinkle with a bit of sugar. This will help your tart crust brown nicely and give it a little sparkle.

Bake at 375ºF / 190ºC for 45-55 minutes or until golden brown and the filling is bubbly. Let the tart cool for at least 10-15 minutes before serving. Best eaten warm and especially nice with a dollop of freshy whipped cream or vanilla ice cream.

A lovely holiday dessert!

Sweet Potatoes with Ginger and Lime

You'll love the flavors of the fresh ginger and lime with a touch of chili in this recipe. An exotic and delicious dish for the holidays and winter months.

Sweet Potatoes with Ginger and Lime

3 Tbsp. melted butter
1 Tbsp. peeled and grated fresh ginger
juice of 1 lime
2 Tbsp. brown sugar
pinch of salt
1 tsp. chili powder
2 large sweet potatoes, peeled and sliced 1/4" thick

Stir together melted butter with ginger, lime, brown sugar, salt, and chili powder. Pour over sweet potato slices and mix well to coat. Arrange slices in a buttered 9 inch glass or ceramic form in overlapping circles.

Cover with aluminum foil and bake at 350ºF / 175ºC for 25-30 minutes, then remove foil and bake for another 30 minutes until slightly browned and tender.

Spicy, sweet, tart goodness.

Eggplant Goat Cheese Tart with Cherry Tomatoes and Pine Nuts

This is one of my favorite tarts. The pastry crust is is wonderfully flaky and scented with olive oil, and the goat cheese, eggplant, tomato mixture topped with a sprinkling of pine nuts is heavenly.

Eggplant Goat Cheese Tart with Cherry Tomatoes and Pine Nuts

Pastry:

2 cups / 250 grams flour
4 Tbsp. olive oil
1 egg yolk
1 tsp. salt
6-7 Tbsp. ice water

Topping:

6 Tbsp. olive oil
2 garlic cloves, minced
pinch of chili flakes
1 tsp. provencial herbs
1 eggplant, diced
salt & pepper
12-14 cherry tomatoes, halved
5 oz. / 150 grams goat cheese roll, chopped
1/4 cup pine nuts


Combine flour with oil, egg yolk, and slat. Stir in ice water gradually until dough clings together. Knead briefly, press into a ball, and let rest, covered. Grease or line a baking sheet and preheat oven to 400ºF / 200ºC.

Sauté garlic, chili flakes, herbs, and eggplant in 3 Tbsp. olive oil or until eggplant is soft, tender, and golden. Season with salt and pepper to taste.

Roll out pastry to form a large free form oval shape about 1/4" thick. Place on baking sheet and brush with 1 Tbsp. olive oil. (I roll out the dough directly on a sheet of parchment paper, and lift the paper with the dough onto the baking sheet.) Distribute eggplant topping onto dough, add cherry tomatoes cut side up, then sprinkle on chopped goat cheese and the pine nuts.

Bake for 30 minutes or until golden and bubbly. Perfect with a green salad and a glass of wine. Yum, yum, yum!

Roasted Red Pepper Crostini

These make a delightful warm appetizer and are quite easy to make. The brilliant color of the red peppers when pureed is fantastic!

Roasted Red Pepper Crostini

1 baguette, cut into 1/2 inch slices
olive oil

3 garlic cloves, minced
2 red bell peppers, roasted, peeled, seeded and chopped (you can make your own, or use ones from a jar)
2 Tbsp. cashew nuts
3 Tbsp. Parmesan cheese
1 Tbsp. olive oil
2 tsp. lemon juice
dash of red pepper flakes
salt and pepper to taste

4 oz. / 150 grams soft, spreadable goat cheese
basil leaves or other fresh herbs for garnish

*****

Preheat oven ot 350ºF / 175ºC. Brush baguette slices with olive oil and toast lightly for about 5-7 minutes. Keep oven warm.

In the meantime, combine garlic, red peppers, cashews, cheese, olive oil, lemon juice, and red pepper flakes in a food processor. Blend until smooth and season with salt and pepper.



First, spread toasted baguette slices with the soft goat cheese, and then top with a tablespoon of the red pepper spread. Return to the oven and bake crostini until warm and slightly bubbly - about 5 minutes.

Sprinkle a few fresh herbs on top as a garnish, if desired, and serve warm. Your taste buds will be happy!

This recipe was inspired by one I found on the Williams Sonoma website. It is a real time-saver to use purchased marinated roasted red peppers, and the crostini taste wonderful either way.