Not a lot happening today. They have finished building the scaffolding, but I still have no idea how and what they are going to do with it.
Bowling was somewhat disappointing, but what else is new, it's a league day. I got one reasonable score. So did Matt. We started late because there were school parties taking place. Matt and I got to the alley whilst they were still bowling both downstairs and up. What a noise. Don't know how the owners can stand it. Maybe they hear the sound of chinking dollars I guess. Would drive me bonkers.
After that we went to the store for a couple of things Matt couldn't get this morning and I decided to buy a proper carrot cake. Haven't had any for a while. We cut it and put it in the freezer. I don't really know why I don't try and make one. I might have some trouble avoiding it of course. As it is, I will allow myself one piece a week, on Saturday. Matt's favourite is Cheesecake, perfectly plain with nothing on it at all. So I bought one of those too. Roll on Saturday. No idea what we are going to have first mind you. I have a recipe I would like to try with steak and asparagus, maybe that's what I'll do. Then share it of course.
So, not a very exciting day.
I have never actually tried this recipe, I guess, as I have been posting it every year for a while, I should do so. I must confess that grilled asparagus is not my first choice, much prefer it boiled or steamed.
Grilled Asparagus with Pepper Zabaglione
3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese
1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.
Servings: 6
Author: Mario Batali
Have a great day
Bowling was somewhat disappointing, but what else is new, it's a league day. I got one reasonable score. So did Matt. We started late because there were school parties taking place. Matt and I got to the alley whilst they were still bowling both downstairs and up. What a noise. Don't know how the owners can stand it. Maybe they hear the sound of chinking dollars I guess. Would drive me bonkers.
So, not a very exciting day.
I have never actually tried this recipe, I guess, as I have been posting it every year for a while, I should do so. I must confess that grilled asparagus is not my first choice, much prefer it boiled or steamed.
Grilled Asparagus with Pepper Zabaglione
3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese
1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.
Servings: 6
Author: Mario Batali
Have a great day
Now I want cheesecake...
ReplyDeleteGrilled might be the only way I'd eat asparagus.
Matt would share his if you came to supper Alex.
DeleteYou really have to try some fresh asparagus it is so delicious.
Carrot cake and cheesecake are both favorites of mine. I prefer roasted asparagus, but hate heating up the house to make it.
ReplyDeleteI'm just a carrot cake fan although of course I will eat both Denise. Each to their own I guess.
DeleteWe love carrot cake too and I finally decided to make one. It came out so great! A lot easier than I expected. The only time consuming part is grating the carrots.
ReplyDeleteI suppose I should have a go. I tend not to make desserts as Matt is not as interested as I am JoJo, and I cannot afford to eat them, or not much anyway. Can you make cheesecake?
DeleteThe carrot cake would not be calling my name, but the cheesecake would. However, the carrot cake would be calling hubby's name :)
ReplyDeletebetty
A complete reversal of how we are Betty. Right now I am longing for Saturday LOL
DeleteI love carrot cake and the creamy frosting...some are just great but I never made one. My hubby's favourite is cheesecake as well and loves this pumpkin cheesecake that his brother in law makes.
ReplyDeleteI love carrot cake Birgit. Used to get a good one from M & Ms, but their recent one has changed and the frosting isn't good at all. Matt just likes plain cheesecake, not in it, nothing on it.
DeleteBig fan of carrot cake and cheesecake. Kudos to you for having the restraint to freeze the rest and commit yourself to once a week. I can't have that kind of thing around because I'd just mindlessly pick at it.
ReplyDeleteAlso, I had to Google vin santo. Don't think I've ever seen one of those, not that I've looked. With that much dessert wine in it, does that make this dish sweet tasting? I can't picture asparagus with something sweet on it.
Having lost a lot of weight Bryan, the last thing I want to do is put it back on. Been doing that all my life. I would do the same if I didn't freeze it. Used to make cakes years ago, Matt used to come home at tea time and have a piece and somehow whenever I went into the kitchen the cake had got smaller. No idea how.
DeleteNot me, I just though light dessert wine, but I just might sub with plain white wine although 3 Tbs isn't a heck of a lot.
I'm going to have to remember that freezing trick next time I get a cake. I just stopped buying them altogether because of a lack of willpower (hey at least I can admit it).
DeleteAnd I'm not big on dessert wine, period, so I like your idea of substituting with white wine. I'd love to try this, but don't want to make it too sweet and don't want a huge bottle of dessert wine lying around afterwards that I'm not going to use.
Many years ago, in the UK, I used to bake cakes and freeze them so that if someone popped in I had a cake to offer them. My willpower has improved over the last few years, but is not 100% Bryan.
DeleteAs for the wine, I buy small bottles of white wine which I keep primarily for cooking. I DO NOT mean cooking wine of course but small bottles of regular white wine. Not many types available, Chardonnay mostly, but useful to have in the fridge when you need white wine. There are hacks for sweet wines too, you'd have to Google.
You have such excellent willpower waiting until Saturday, Jo. Cutting them up and freezing them is a brilliant idea. I hope you at least licked the knife.
ReplyDeleteI am determined not to regain the weight I lost Pinky. I have spent most of my life losing and gaining. I am still writing everything down. Nope, didn't think of licking the knife.
DeleteBummer about the bowling :(
ReplyDeleteCarrot cake is my most favorite of all the cakes, in all the land. Yum.
Mine too Ivy, but it's the frosting I am nutty about. I assume you can't even eat that.
DeleteYes, you're spot on. I cannot eat it out. Or even the cake bits out. But I do make my own version that Tim and I enjoy a great deal.
DeleteI just hope I never get your digestive/allergy problems Ivy. I would die I think.
Delete