cucina bene; mangia bene (appreciation of asparagus)

I’ve noticed that asparagus has started to show up in the grocery stores which means that Spring is coming!  Asparagus means ‘stalk’ or ‘shoot’ in Greek.  It is believed to have been cultivated there as early as 500 BC.  The Greeks believed that asparagus was a medicinal herb and used it for curing many ailments—toothaches being one of them.  The Romans developed a great love for asparagus and spread the love throughout their empire (as they did with many other fruits and vegetables).

Asparagus is celebrated in Italy today with sagras or festivals in April and May.  One of the most famous is in Bassano del Grappa in the region of the Veneto where white asparagus is consumed (raw and cooked) in a variety of ways by Italians and visitors alike with wild abandon.  White asparagus is produced by keeping it covered at all times from the sun.  It must be harvested at the right time to produce the right length and thickness, hence it’s higher price tag.  I’ve eaten white asparagus and have enjoyed it, but I like green asparagus better.  I recently cooked for a lovely couple for Valentine’s Day and I served them steamed asparagus with a blood orange beurre blanc which was as delicious as it was pretty.  Of course asparagus is delicious steamed, in stir-fry’s, omelets, grilled with prosciutto wrapped around them, with Hollandaise, and as a soup.  I like medium-sized stalks and enjoy them best simply roasted in olive oil with a little salt and pepper and a squeeze of lemon.

Did you know that asparagus is a lily?  Just like onions, garlic, leeks and those beautiful flowers you grow in your garden or buy at the store.  Asparagus spears grow in sandy soil from a crown that is best buried about a foot deep.  It takes about three years before it can be harvested and once it begins to produce, it can continue to produce for up to 15 years!  In ideal conditions, an asparagus spear can grow up to 10-inches in a 24 hour period.  And best of all, asparagus is a nutrient rich vegetable.

The only down-side to asparagus is that some people produce off-smelling urine after consuming and digesting asparagus.

Most authorities feel that the compound that causes the odor in urine after consumption of asparagus is methylmercaptan, which is a sulfur-containing derivative of the amino acid, methionine. This is disputed by a few individuals who claim that the odiferous compound is asparagine-amino-succinic-acid monoamide, which is derived from the amino acid, asparagine. In either case, the product is formed as a derivative during the digestion and subsequent breakdown of beneficial amino acids that occur naturally in asparagus.  (Michigan Asparagus Advisory Board)

Unfortunately, this by product of asparagus is enough to keep many people from eating it, either they have had the experience and are put off or they have heard about it and don’t want to take the chance.  Too bad I say, the benefits of asparagus far outweigh the one detriment and one may as well stay away from things like garlic, beans and cabbage as well since they can too can have a negative impact during digestion.  Live a little and enjoy this delicious and nutritious harbinger of Spring!

I already mentioned my favorite way to enjoy asparagus simply and will leave you with an asparagus  risotto recipe (that is as close to how I make it minus the parmesan cheese) to help you celebrate……..buon appetitio!

http://www.epicurious.com/recipes/food/views/Lemony-Risotto-with-Asparagus-and-Shrimp-352773

kcup 1230 am radio program for February 20, 2012 cheftalk: Randy Walker of Walker Farms of Siletz

Randy Walker was my guest this week; listen to him talk about the type of meats he and Sara raise, how they live, and how they are harvested.  Lincoln County is very luck to have access to such lovingly produced products….I guarantee you can taste the difference.

 

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Chef Talk with Pati D’Eliseo 2.20.12

kcup 1230 am radio program for February 13, 2012 cheftalk: Sally Reill & Claudette Schroder, Master Gardeners

Listen to this week’s ChefTalk program with Sally Reill & Claudette Schroder, Master Gardener’s of Lincoln County, as they talk about the best vegetables to plant on the Oregon Coast, the best ways to plant, and some ideas on how to grow them.  The Master Gardener program is very active here in Lincoln County with demonstration gardens, a manned hotline to ask questions, and a much anticipated plant sale every year.

 

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Chef Talk with Pati D’Eliseo 2.13.12

ChefShare Podcast Episode 11: An Ideal Meal to Serve Your Valentine

In this episode, I reveal what I like to serve my Valentine on Valentine’s Day.  I’ve included the links to two of the recipes I discuss below…buon appetitio and happy Valentine’s Day.

http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690

http://www.seriouseats.com/recipes/2007/11/cook-the-book-chocolate-date-pudding-cake-recipe.html

 

 

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kcup 1230 am radio program for January 30, 2012 cheftalk: Chloe Rico, Ten Rivers Food Web

My guest this week was Chloe Rico, Community Foods Organizer from Ten Rivers Food Web.  Ten Rivers Food Web is a non-profit organization that works with the community to help provide local food onto local tables.  Listen as Chloe talks about some of the projects she’s involved with and how you can help too if interested.

http://tenriversfoodweb.org/home/

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Chef Talk with Pati D’Eliseo 1.30.12

cucina bene; mangia bene (Magnificent mole)

Happy New Year!  In this first post of 2012, I’d like to start off talking about my favorite Mexican sauces: mole.  Moles are prefect for winter; they are spicy and thick and taking the time to make one is a great way to spend a stormy day indoors.  What is mole you ask?  Mole is Spanish  for a Nahuatl word (molli) which means ‘sauce’.  So mole is sauce that is native to Mexico.  You can see that by how it is thickened with either ground nuts, seeds, or corn and always contain chiles, another native ingredient.  Moles are time consuming to make so they are always considered for special occasions.

Mole is Mexico’s national dish and there are many variations.  For example: mole poblano is from the town of Puebla and uses  ancho and guajillo chiles.  It’s the most common mole available and if you’ve eaten mole in a Mexican restaurant, it’s most likely what you’ve had.   Oaxaca is famous for seven different kinds of mole, and other regions throughout Mexico are known for various green moles. 

Mole contains ingredients such as cinnamon, cumin, coriander, chiles, pumpkin seeds, peanuts, tortillas, onion, garlic, stock, tomatillos, chocolate, cilantro, epazote, and raisins—just to name a few.  Most of these ingredients are fried individually and then put into a food processor to be pureed.  The resulting mixture is strained, and then cooked until its thickened.  Making mole is similar to making Thai or Indian curries as the list of ingredients can be lengthy and the steps complex.  Despite the fact that it is time consuming, it is an excellent sauce to stock in your freezer as it keeps well and a batch of it can make many meals.  Mole poblano is delicious with poultry or pork; I made this type of mole for Thanksgiving one year and served it with roasted turkey instead of gravy.   I made a myriad of dishes with the leftovers such as enchiladas, burritos, tacos, tostadas, etc. over a few months.

Yellow and green moles are delicious with fish such as halibut or tuna.  These moles use fresh green chiles instead of dried red ones along with tomatillos, contain no chocolate, and often have fruit in them like bananas or plantains.  In the summer, when fresh albacore is available here, I make yellow or green mole and serve it with the tuna grilled.  With some fresh corn tortillas, shredded lettuce, cilantro, olives, tomatoes, and other condiments, it’s a delicious way to enjoy fish.

I’m including a link to a yellow mole recipe from Saveur magazine that is easy to make and is very versatile.  While it calls for chicken, you can certainly make it with pork, fish or vegetables.  Try it and let me know what you think.  A presto!

http://www.saveur.com/article/Recipes/Yellow-Mole-Sauce

kcup 1230 am radio program for January 16, 2012 cheftalk: Dave Teem, Nye Beach Sweets

Listen to Dave Teem, owner of Nye Beach Sweets, talk about how he enjoys making people happy with something sweet.  Dave, a former local police officer, opened Nye Beach Sweets at 526 A NW Coast Street in Newport’s historic Nye Beach District 6 months ago and offers Tillamook ice cream, locally made chocolates, fudge, brownies, and his own version of an East Coast classic: Coney Dogs.

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Chef Talk with Pati D’Eliseo 1.16.12

KCUP 1230 AM Radio Program for January 9, 2012 ChefTalk: Mica Ward, Clinical Dietitian Samaritan North Lincoln Hospital

Listen to this week’s Cheftalk program with Mica Ward from Samaritan North Lincoln Hospital.  Mica is the Clinical Dietitian and works with Diebetes patients.  We discuss how diet plays an important role in the management and the prevention of Type 2 Diabetes.

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Chef Talk with Pati D’Eliseo 1.9.12

ChefShare Podcast Episode 10: Alternative New Year’s Resolutions

Welcome to the last ChefShare Podcast of 2011; it’s been a fun project and I will be back in 2012 with new topics.  This one is a common one, but listen as I give some alternative resolutions to consider.  Wishing you all the best 2012 has to offer!

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kcup 1230 am radio program for december 19, 2011 cheftalk: Food Share of Lincoln County with Joyce Thompson Graham

Listen to today’s ChefTalk program (and the last one for 2011) with Joyce Thompson Graham of Food Share of Lincoln County.  Joyce talks about the importance of the food bank system to our community, the support of the community, the recent move of the Newport Pantry and the difference between it and Food Share, as well as how once can donate or volunteer.

I’ll be back on January 9th with another guest.  Hope your holidays are happy and healthy!

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Chef Talk with Pati D’Eliseo 12.19.11