Asparagus - courtesy Aleksandra P. stock.xchng

The Key to Cooking Asparagus

Whether you’ll be steaming, boiling, or grilling the key to cooking asparagus is preparation. You can even cook asparagus is the microwave or it can even be cut into small pieces and used in stir fry. Many will also process it for use in a vegetable dip. The key to getting the best taste out of you asparagus is its freshness. After purchase you can maintain peak freshness for up to three days if it is stored properly.

The best way to trim asparagus is by using your hands and bending the stalk until it snaps. The snapping is the key, if it just bends without breaking you’re not going to get that fresh flavor. When cooking asparagus some cooks will peel the outer layer in preparation. This is not essential, but it can really make the stalks extra tender. Even though the majority of the fiber is inside the stalk it’s still important that you soften the outer layer. One good technique is to not peel the whole thing, but instead a few spots on the outer layer. This will allow enough heat to cook the asparagus completely through.

If you want to peel prior to cooking asparagus lay to stalk on a flat surface such as a counter or cutting board. Then use a vegetable peeler starting at the top of the stalk and work your way down. Like mentioned before you may want to peel it completely, but if you’re hurried then peeling just one side will do.

When Cooking Asparagus Make Sure the Stalks Are Facing the Same Direction

Once you have trimmed and peeled the stalks to your liking they’re ready to be placed in a pan with roughly one inch of water on the bottom. If necessary you can trim the asparagus from the bottom to make sure they all stand up vertical. Using kitchen string tie the bunch of them together to keep them from separating and to ensure they all cook evenly. Don’t be afraid to use one string at the top and another at the bottom just to make sure when cooking asparagus. The cooking time will depend on the thickness, but 5 – 10 minutes is usually enough.

If you’re going to boil the asparagus make sure you use just enough water to cover them and face all the stalks in the same direction when you lay them down. When cooking asparagus with this method it will take roughly four to six minutes. If you choose to grill them make sure you use a cooking screen over the fire. You can also use skewers to make sure the asparagus doesn’t fall through the grating. When cooking asparagus with this method it is fast and only takes about 30 – 60 seconds depending on the size.

If you decide that cooking asparagus should be done by roasting, then lay them flat on a baking sheet and preheat the oven to 425 degrees. It only takes about two to three minutes at this temperature and gives you a tender stalk with a wonderful roasted taste. You can the season with salt and pepper as you desire.

Ingredients

• 2 cups of  white rice
• ¼ cup of oil.
• 4 cups of stock [1]
• Basic Red Soup Stock

Instructions

1. Soak rice for 15 minutes and drain.
2. Heat oil in large sauce pan medium-high heat .
3. Add rice and cook until golden brown, drain excess oil.
4. Now add Basic Red Soup  Stock and salt to taste.
5. (Add the peas, potatoes etc. at this point.)
6. Simmer uncovered until liquid evaporates

[1]You can use homemade chicken stock or add 2 bouillon cubes to 4 cups water.

Ingredients

• Basic Red Soup Stock
• 1 bunch spinach
• 4 cups chicken or vegetable broth (or water)
• 1 Tbls canola oil

Directions

1. Slice  spinach into ¼ inch strips.
2. Heat oil in large sauce pan,  on medium heat.
3. Pour in Basic Red Soup  Stock, simmer for two minutes .
4. Pour in 4 cups of chicken or vegetable broth ( or water).
5. When  sauce starts boiling add the sliced spinach and salt to taste.
6. Reduce to a simmer for 5 minutes or until spinach is cooked.

This is the basic sauce for all red sopas (soups). You do not have to peel the tomatoes,  but you can if you like.

Ingredients

• 2 tomatoes
• 1 clove of garlic
• 2 Tbls. onion

Instructions

1. Blend tomatoes, garlic and onion until pureed.

Note: This is cooked later. That is why it is so simple. It is basically salsa without cilantro and chiles.

Ingredients

• 3 or 4 Peeled Malanga (or mixture of starchy roots)
• 1 Large Onion thinly sliced
• 6 cloves Garlic crushed with salt
• Oil

Instructions

1. Cook the Malanga in salted water until just fork tender
2. Drain and keep warm
3. In a separate pan sauté the onions and garlic until they are soft
4. Pour the onions and garlic over the malanga
5. salt to taste and serve

Sweet Potato Casserole is a great holiday recipe. This one has added dimensions of flavor with the addition of rum and nuts. This is a rich filling side dish that you may want to enjoy year-round!

Ingredients:

• 4 Cups boiled and riced sweet potatos
• 1/4 cup butter
• 1/4 cup cream
• 1/4 tsp nutmeg
• 1/4 cup dark rum
• 1 Tbls grated orange peel
• melted butter for topping
• salt and pepper to taste
• Chopped almonds or pecans (optional)

Instructions:

1. Put sweet potatos in a mixing bowl
2. Beat in butter, cream and nutmeg
3. Mix thoroughly while slowly adding rum
4. Season with salt and pepper to taste
5. Put sweet potato mixture in a casserole and sprinkle with melted butter and grated orange peel
6. Add chopped nuts to the top if desired
7. Bake in 400° F oven until lightly brown on top

Okra, ready to be made into a refreshing salad

Ingredients

• 1 lb Fresh Okra
• Olive Oil
• 1 Lime

Instructions

1. Clean, Slice and Boil the okra.
2. Drain and place in a salad bowl.
3. Sprinkle with oil and the juice of one lime.
4. Salt to taste and serve.

Nopales, or Cactus - photo © Jon Griffin

Cactus may seem like an odd ingredient, but I used to eat this all the time in the mercados in Mexico City. It is a very refreshing and healthy salad, and is also vegetarian.

Ingredients

• ½ lb of cactus (see note)
• 1thick slice of onion
• 1 clove of garlic
• salt
• 1 onion thinly sliced
• cilantro chopped
• 2 tomatoes thinly sliced
• 1Tbls of oil
• Mexican Farmers Cheese

Cut cactus - ready to boil - photo © Jon Griffin

Instructions

1. Cut cactus into strips
2. Boil In large sauce pan with sufficient water to cover
3. Allow to cook until cactus are soft
4. Rinse with cold water and strain
5. In large bowl add cactus, sliced onion, cilantro, tomatoes , oil and stir
6. Top with farmers (cotijo) cheese

A Note on Cactus

Cleaned cactus - photo © Jon Griffin

The cactus “paddles” need to be de-thorned. Using caution, scrape against the paddle with the back of a knife. Some of the spines will need to be cut out with a knife. You don’t need to peel the skin.