Last night I decided to make the Asparagus and Endive salad which I posted the day before, I even remembered to take a picture of it. Once we had dug in I thought of a better way I could have posed the picture, oh well, keep saying I am no photographer. Wed both enjoyed it and I can now really recommend it. The orange of the dressing really complements the ingredients. Endive can be a little bitter, but with the asparagus and orange, it is great.
Yesterday was also bowling day. I had lots of fun again, but I can’t say I bowled very well. My excuse was having had a sugar low before we left home and I was still feeling shaky (what was my excuse last week I wonder). One of our friends, who had previously gone through the same sleep treatment which I am going through now, asked if I had seen the article in the paper about the doctor at the sleep clinic, we don’t take the paper, so I hadn’t. Apparently he is being accused of incompetence which is very reassuring. Even the College of Physicians and Surgeons is involved which makes it even more serious. I am not sure the accusation is anything which affects my diagnosis, at least I hope not. Friday is when I go to the CPAP supplier to get fitted for my machine.
We were informed late yesterday that the workmen would be coming in the morning to install 3 new windows. The frames are somewhat rotted because this is an old building, I guess tomorrow they won’t be.
Asparagus and lobster, two of my most favourite foods, what combination could be better?
Asparagus and Lobster Crêpes with Fines Herbes Hollandaise Sauce
1 lb asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1 1/2 lbs loster before cooking)
sprinkling of salt plus 1/2 tsp.
2 Tbs white wine vinegar
1/4 cup water
3 large egg yolks
3/4 cup unsalted butter, softened and cubed
2 Tbs lemon juice
white pepper to taste
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh chives, finely chopped
1 Tbs fresh chervil, finely chopped.
1. Preheat oven to 300°F.
2. In a large pot, steam or boil asparagus until just tender, about 10 mins, cool under cold water, drain and set aside.
3. Coarsely chop cooked lobster, set aside
4. Prepare crêpes.
5. Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crêpes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 mins to warm through.
6. In a small saucepan over medium high heat reduce (boil) vinegar, water and 1/2 tsp salt until approximately 3 tbs remains, remove from heat.
7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs; if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.
8. Begin to whisk butter into pan 1 cube at a time. Once all the butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately.
9. Place two asparagus crêpes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately
Source: Food and Drink Spring 2010
If preparing this for a dinner party, the asparagus, lobster, crêpes and vinegar reduction can all be prepared beforehand so that the only thing left to prepare is the hollandaise. Make sure to use a good quality butter so that the hollandaise has great flavour.
Have a great day