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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - May 16, 2008

Asparagus, Peas, and Rhubarb — Oh My!
by Patty Liston

When I was a little girl, I loved eating fresh rhubarb from my grandmother’s garden. My cousins and I would always “pucker up” with each bite and relish the idea of fresh rhubarb pie for dinner. My aunt always grew peas which we would pluck from their vines, opening up their birthing pods and savoring the round nuggets nestled inside. Maybe these spring recipes will renew such memories for you as well.

Steamed Asparagus in Paper Bag
Recipe from Tyler Florence

1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf

Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.

Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

        
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Spring Pea Soup
Recipe courtesy of Michael Chiarello

3 tablespoons extra-virgin olive oil
1 clove garlic, lightly crushed
1 1/2 cups sliced leek, white and pale green parts only
3/4 cup diced celery
2 1/4 cups chicken stock mixed with 2 1/4 cups water
1/2 cup heavy cream
4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)
3 tablespoons coarsely chopped fresh Italian flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/8 teaspoon powdered ascorbic acid (1 tablet vitamin C crushed)
Sea salt, preferably gray salt
Freshly ground black pepper Creme fraiche, basil oil, finely sliced fresh chives, or prosciutto bits, optional

Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the diluted stock into the saucepan and bring to a simmer.

Add the cream to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Serve soup with optional garnishes.

Chef's Tip: Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender. Note that you'll need a blender to puree the soup. A food processor doesn't make it smooth enough.

        
  Download this recipe.


Pork Chops with Rhubarb, Onion, and Raisin Chutney
Recipe courtesy of Gourmet Magazine

1/2 cup golden raisins
1/2 cup hot water
2 tablespoons balsamic or red wine vinegar
Pinch of ground cloves
Pinch of ground nutmeg
2 tablespoons sugar
2 tablespoons vegetable oil
4 3/4-inch pork chops, trimmed
Salt and freshly ground pepper
1 medium onion, finely chopped
1 1/2 cups diced fresh rhubarb

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand. In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven for 10 minutes or until cooked through.

In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender. Add any juices that have collected in the baking dish to the sauce. Adjust seasoning with salt and pepper. Serve warm over pork chop.

        

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