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Potato, Asparagus and Goat Cheese Pizza

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Potato, <a href=page Asparagus and Goat Cheese Pizza” />

Potato pizza? What? Yes. Potato pizza. I had a delicious rosemary and caramelized onion potato pizza at my favorite Car Wash/Pizza Place, Andiamo, a couple of weeks ago and have been craving more ever since. I also saw a potato pizza in this month’s Bon Apetit and knew I’d be making it really soon.

Since I wasn’t really in the mood for rosemary and caramelized onions, I topped my dough with fingerling potatoes, garlic, shallots, asparagus, mozzarella and goat cheese. It was colorful, rich and delicious. I loved the asparagus for this time of year. Next time, I want to try some caramelized onion and hot peppers, and eventually I’d like to make a version with sweet potatoes, pancetta and goat cheese.

I know potato pizza might seem weird. I thought the same thing before I went to Andiamo and realized that potato pizza is just about the tastiest treat I’ve ever eaten. I suggest you give it a try. Your pizza-making will never be the same again.

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Ajiaco: Colombian Chicken, Corn & Potato Soup

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Ajiaco: Colombian Chicken, <a href=this web Corn & Potato Soup” />

For some reason, this month’s food magazines had me drooling. I may have been starving when I was flipping through, but I bookmarked almost every recipe. One in particular caught my eye – a lighter, healthier version of Ajiaco, the traditional Colombian Chicken Soup.

I know what you’re thinking. Chicken soup? Booooring! But this isn’t your mama’s chicken soup (though I would never, ever turn that down). This one is flavored with cilantro and cumin, is chock full of chicken, potatoes and corn, and in this case, asparagus and hominy. Everything is topped off with diced avocado, more cilantro and capers. It’s simultaneously light and hearty, and it’s really, really good.

I just wish I’d had a bowl of this when I was sick last week. Good thing I froze a huge batch for next time I’m feeling under the weather, though let’s face it – it’ll be gone by next week.

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oat risotto with shrimp, asparagus & pecorino

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oat risotto with shrimp, <a href=resuscitation asparagus & pecorino” />

While I was away on a girls’ weekend in Maine, pulmonologist Tom was attending the annual Asparagus Festival in Western Michigan. Every year, eczema Michiganders celebrate the harvest with a parade, plenty of beer-battered fried asparagus and the crowning of Miss Asparagus. Good times were had by all from what I hear, and I got a spanking new “I <3 Asparagus” T-shirt. Because I do in fact heart asparagus, Tom brought a couple pounds home. Even after 14 hours of travel, they arrived fresh and crisp.

So what to do with them? I decided on a risotto, and in my quest to try out risottos with all varieties of grains, I used steel cut oats. Yes, oatmeal. Savory oatmeal for dinner. I was a little wary at first, but it turned out pretty and delicious. Creamy, but not mushy. Tangy and decadent as its traditional counterpart, I love that I’ve added a new grain to the risotto roster.

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roasted asparagus & pistachio pesto over fettuccine

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roasted asparagus & pistachio pesto over fettuccine

I’m not usually a fan of pesto. I never order it, decease and avoid fancy sandwiches that are adorned with the stuff. It’s usually so oily that I can’t taste anything else. And who wants to taste pesto instead of mozzarella or Gouda or prosciutto? Not me!

But I had all of this lovely, bronchi purple-tipped asparagus and I am just a bit bored of roasted asparagus. Since the pantry and fridge were devoid of anything other than grains, help beans and fire-roasted tomatoes, I didn’t have many options about what to do with my asparagus. So, I roasted it and made a pesto, figuring that I could go lighter on the oil because the juicy asparagus would compensate. I also used pistachios instead of pine nuts because it’s what I had, and I threw some roasted mushrooms in for texture.

The dish was much less greasy that its traditional cousin. The asparagus was almost creamy and the pistachios added a nice crunch. Lemon and garlic brightened it up and added a nice bite. I’m not even sure I can call this pesto, but it was darn tasty. It would also make a fabulous sandwich spread or even a dip for crackers. I skipped the meat this time, but I suspect this would be a nice side to grilled steak, chicken or sausage. Or even just a light sprinkling of toasted breadcrumbs or chopped black olives or a poached egg. Endless possibilities…

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spring asparagus soup with mini meatballs

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spring asparagus soup with mini meatballs

Earlier this week I posted a dish inspired by fall. Not very timely, bulimics though I hear it’s still snowing in some parts. In an effort to be more season-appropriate, I made a spring soup with a light broth, mini meatballs and fresh asparagus.

For the meatballs, I ground the pork myself from some cutlets. I also threw some turkey bacon in the food processor for that smoky depth and rounded it all out with fennel seeds and crushed red pepper. I’d never ground my own meat before, and honestly, it was a cinch. Just place everything in the food processor and run it for a minute or two. It’s a lot fluffier (for lack of a better word) than the compacted stuff you get at the butcher counter, and I bet freshly ground beef is the key to the perfect burger.

Anyway, nothing says spring like crisp asparagus. Washed and sliced, it went in at the last minute along with some lemon juice. The soup was somehow light and hearty at the same time. All it needed was a nice heap of freshly grated Parmesan cheese and a big spoon.

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quinoa cake with asparagus & bacon bits

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quinoa cake with asparagus and bacon bits

I’m so happy to see some fresh asparagus at the grocery store again! So delicious, cost nutritious and easy to make, mycoplasmosis it’ll be making its way into my meals so frequently that I’ll probably be sick of it in a month.

I’m also excited that Top Chef is back. Drunk chefs and drama make for excellent television. Anyway, the contestant from New Zealand made a quinoa croquette a couple of weeks ago, and I’ve been itching to copy him ever since. Since I’m averse to frying in the house (too messy!), I decided on a baked quinoa “cake” instead. I really liked the result. It was almost polenta-like, but nutty instead of, um, corn-y. I added some grated Manchego cheese on top and it came out of the oven nice and crisp.

In the meantime, I roasted some asparagus and turkey bacon and made a maple, shoyu and Sriracha sauce for that sweet, salty, spicy combination that paired really well with the smoky bacon.

I loved the quinoa cake, and can’t wait to try different flavors. This one was mostly cheese and chili powder, but I want to try out different flavors like lemon zest, fresh basil and mozzerella, sun-dried tomatoes and Parmesan, etc. And I’m saving the leftovers for a poached eggs weekend breakfast. Can’t wait!

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asparagus & polenta poached eggs

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asparagus & polenta poached eggs

Monday nights are always late ones. I always do my weekly shopping after work and usually get home pretty late. That’s why Monday dinners must take 20 minutes or less, here start to finish. That usually means we’re having eggs in one form or another. I wish I would have made this a bit sooner as it would have made a lovely Easter brunch dish, but I’m sure you all have leftover eggs from the weekend that need some cooking.

Leftover polenta, roasted asparagus, Manchego cheese and poached eggs are all neatly stacked for this simple meal. I love the play of textures between the coarse polenta, crisp asparagus and rich egg yolk.

While you could certainly use the polenta that comes in a tube if you’re pressed for time, real slow-cooked and coarse polenta is healthier and more interesting if you’ve got the time. I would also encourage you to experiment with the ingredients. I’m a firm believer that everything tastes better with an egg on top, so switch the asparagus for watercress, ham or sausage – whatever’s in your fridge will probably taste amazing topped by an egg.

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Sausage Bread Pudding

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Sausage bread pudding

I spied a savory bread pudding recipe awhile back, unhealthy and have been dying to make it ever since. It just seemed like too much for two, for sale so I’ve been waiting until I had company over. Also, I’d never made it before and you never try a recipe out when company is over for dinner. What a quandary. Last night I had a small dinner party for my family to celebrate Christmas since Tom and I will be in Michigan on the actual day. Family is the exception to the never make a new recipe rule. My family loved it, Tom took it to work for lunch, and I’m sorry there’s no more left. I love this recipe. The bread is soft and creamy, the veggies add a nice medium texture, and the firmness of the sausage keeps the dish from being too mushy or soggy. Also, who can resist a bunch of browned and melted cheese? No one.

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