Asparagus, Abell 2497, Black Holes

Denise of My Life in Retirement posted a picture of asparagus being sold in a European market. Not sure if it was in Holland or Belgium, but the price shown for green asparagus was €6 for 500 grams that converts to $8.68 Canadian for roughly 1 lb. The white asparagus was almost half that price. But in both cases more than I pay and for the green a heck of a lot more than I pay. I don't think I could afford to eat it at that price. I have only ever tried white asparagus once and didn't find it particularly enjoyable - much prefer the green. Although it is the same plant, they just cover it so it doesn't see the sun, the green (chlorophyll?) makes one heck of a difference in the taste. However, there are many people, particularly in Europe, that disagree with me. I understand they always serve it with a sauce whereas, in my opinion, the fresh green asparagus is fine without anything.

I just came across an article about black holes which basically states that they are not "dining" on hot

plasma as assumed but "cold clumpy clouds of gas" so that scientists will now have to revise their thinking about black holes. They have been observing Abell 2497 which is the brightest cluster galaxy and is, apparently, absolutely huge, as in ginormous. It is 1.2 billion light years away and 300,000 light years across. Canadian astronomers have been paying particular attention to this galaxy and it's black hole studying it with the Atacama Large Millimeter/submillimeter Array (ALMA) telescope in Chile. It is theoretically visible from Canada, but you would need a real powerful telescope to see it. Coincidence the name of the galaxy is Abell, the name of the pest control people who have been working here is also Abel. Slightly different, but what the L. (Sorry). Anyway, if you are interested, it is fascinating reading.

This is more of a chicken recipe than asparagus, but it includes it so...

Chicken and Asparagus with Melted Gruyere

For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyère cheese. Tarragon and lemon add a delicious light flavor that is perfect with asparagus.

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts, (1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon, or 1 teaspoon dried
2 tsp lemon juice
2/3 cup Gruyere cheese, shredded

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Have a great day
 

Gloves, Black Hole.

I just saw a segment on Good Morning America about germs and gloves. Something I never would have thought about. Obviously gloves touch all kinds of germy surfaces and although they would not survive long on your gloves because there isn’t much for them to thrive on, nevertheless they can be covered in germs for a while, some of which can be serious health risks. They recommend washing gloves regularly or using disinfectant wipes. They also say do not leave gloves bunched up in your coat pocket but let them “air out”. Mine are not washable, but I do have wipes. I have already taken them out of my pocket where I usually stuff them.

Just heard on TV and since Googled about a massive black hole which is billions of times bigger than our sun. It was apparently formed after “the big bang” which throws all our current scientific knowledge out of the window according to this article. It is being called a super massive black hole. Given what we currently know about how black holes are formed and grow over time, a hole of that magnitude that soon after the Big Bang shouldn't be possible. I would love to know what Stephen Hawking thinks about this.

This recipe was created specifically for Taste Book by Yasmin Fahr. As you may recall, I am nuts about Chinese dumplings.

Pork and Lemongrass Dumplings

Yasmin Fahr
This recipe makes about 30 dumplings, give or take. Before starting, set up foil- or parchment-lined baking sheets to arrange the completed dumplings. Tip: Using a microplane is an easy and fast way to grate ginger or garlic.

About 30 dumplings

 

 

 

 

 

Ingredients

For the Dumplings:

• 1/2 pound ground pork
• 2 scallions, light white and green parts thinly sliced (about 1/4 cup)
• 1/4 tablespoon freshly grated or minced ginger
• 2 cloves garlic, grated or minced
• 4 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 2 stalks lemongrass, trimmed and minced (about 1/4 cup)*
• 1/2 package of gyoza or wonton wrappers (about 30 wrappers)
• 2 tablespoons vegetable oil, or more as needed
• 1/4 cup water

For the dipping sauce:

• 1/2 cup soy sauce
• 1 teaspoon sambal or garlic-chile sauce
• 1 tablespoon rice wine vinegar

• Tip: Wonton or gyoza wrappers can be found at most Asian markets or at supermarkets such as Whole Foods.

• Note: If you don’t have or can’t find lemongrass, feel free to leave it out. This recipe will still be delicious.

directions

• 1 In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  
• 2 Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  
• 3 To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.
  

To Pan-Fry:

• 1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  
• 2 Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.
  

To Boil:
Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Finally, enjoy

Have a great day