An Introduction

Dancing Legs Asparagus

 

     You may, or may not be aware of this, but I wrote a book in 2002 entitled “Cooking With Granddad,” which you can still purchase on Amazon.  This was my first attempt at writing an entire, (though small), book.  Up until then I had only published food and nutrition articles locally.  This children’s story-recipe book, is the first in a series, the second is still in the works.  While I will admit the reception to my literary coming out party was rather tepid, like many writers and good cooks, I am as preserving and patient as slow-roasted pork, turning on a spit. I will continue to taste and season my work until it is just right.   

 

     It is in that spirit, that I’d like to make a preliminary introduction to an entirely  different style of book I have written, “One Four Ounce Serving.”  This story begins with two women, Rose and Gilda, a set of fraternal twins who share a love of food but are on opposite ends of an unbalanced scale.  Rose cooks, Gilda eats, setting into motion events that take them from diets to live-its all within a few miles of home while surrounded by kindred spirits.  It is with personal understanding that I wrote “One Four Ounce Serving” a project I’ve been working on since 2009, researching, interviewing, writing, editing and re-writing.  This book embraces a mixed genre of storytelling and recipes, where I share with readers the delectable details of Rose and Gilda’s monthly supper club gatherings with featured recipes of the dishes the club members prepare.  Readers get an inside view of the efforts the Friends Amid Food employ to entice, interest and please one another by way of braising, sautéing and grilling, stuffing, wrapping and fluting.  Original recipes and adaptations are taste tested and exchanged within this group of cooking companions, many of whom have unique dietary needs.  But that doesn’t slow down the flow of creative culinary adventure or the gusto of epicurean experience.  The outcomes always find everyone at the table fervently licking their lips. 

 

     What makes this story-recipe book so special is inferred by the title . . . a clue!  Here’s an appi-teaser from the book;

 

Dancing Legs Asparagus

Ingredients

2 bunches fresh asparagus (thicker ones are best)

1 cup roasted red peppers, drained

½ goat cheese, crumbled

¼ cup vinaigrette, your choice                                        salt and pepper to taste

Fresh lemon zest                                                            large bowl of ice water

 

1)    Cut off the woody bottoms of the asparagus, ensuring all are the same length. Then using a peeler, shave and trim spears.

2)    Place prepared spears in large skillet of boiling, salted water

3)    Cook asparagus just until tender but still firm, about 3-4 minutes, (you will probably have to do this in two batches).  The spears should be still be firm in shape and not droop over when held.

4)    Immediately plunge asparagus into bowl of ice water for another 3-5 minutes, then place on plate lined with paper towel to drain

5)    Meanwhile dice bell peppers and zest the lemon – set to the side

6)    When ready to serve, arrange asparagus spears on large platter mimicking a chorus line of legs.  Sprinkle diced peppers along lower third of asparagus, then sprinkle crumbled goat cheese along same line as peppers. 

7)    Season to taste with salt and pepper then drizzle lightly with vinaigrette, finish with lemon zest all over dish.

 

                                    Serve Chilled – Makes approximately 12  4-oz servings

 

Just a reminder - it is actually quite acceptable to eat asparagus with your fingers.

 A different kind of Chorus Line - delicious