Posted by Erika (TK) in Kitchen Talk
Asparagus season is underway ’round these parts, and I always try to make it a point to keep some on hand. They make a great last-minute side dish or even light meal, and require so little prep work. It’s the quintessential spring vegetable, and there are so many asparagus dishes here that look amazing, like creamy soup, risotto, and even asparagus fries. They all sound so good!
So asparagus is our topic this week: growing, storing, preparing, cooking, you name it. Tell us:
Do you have any favorite asparagus tips (ha!) or recipes?
I usually try to keep it simple. I like to quickly cook fresh asparagus on a grill or a very hot pan, just to get a bit of char in them without losing all that lovely crispness. Toss with some garlic and oil, season with salt and pepper, and squeeze some lemon juice over the whole thing. Done!
I have some really nice asparagus here right now but I think I want to try something new this time. Any recommendations? What’s your favorite way to enjoy asparagus? Do you have any recipes or links to share? Or maybe you have a tip for growing it and keeping it healthy, or can tell us what we should look for when buying asparagus in the store. Come share below!
Posted by Erika (TK) in The Theme Is...
If you hosted a big Easter meal yesterday, chances are you have a large chunk of ham taking up premium space in your refrigerator. And if you’re like me, the day my fridge is packed to the gills with leftovers seems to always be the same day I want to head out to the store to replenish my supply of fresh apple cider, yogurt, half-and-half, eggs, and everything else that needs to reclaim that space. An odd-shaped slab of meat occupying an entire shelf can put a damper on those plans. So let’s use it up!
Everyone has a few favorite leftover-ham standbys, like simple ham and cheese sandwiches, soups, omelettes, fried rice, or some variation of Hawaiian pizza. But in case you’re looking for inspiration or just something new to try out, we rounded up a few that we’ve featured right here on the Tasty Kitchen Blog. Like the Ham and Cheese Potato Skins you see above. Ham, cheese, and crispy, salty potato skins. Sign me up.
Individual Scalloped Potatoes with Ham. More of the ham, cheese, and potato combination!
Chicken Cordon Bleu Casserole. Rich and creamy, with a crunchy buttery topping. Comfort food in casserole form, and worth every extra calorie.
Darn Good Ham and Cheese Sliders. A classic, and always a hit.
While we’re on the subject of sandwiches, I would be remiss if I didn’t mention the croque-monsieur. It’s a fancy name for what is basically a grilled ham and cheese sandwich topped with hot and bubbly bechamel (white sauce). Top that with a fried egg, and you have yourself a croque-madame.
We hope these will give you a few new ideas for that leftover ham, especially if you have more time to play in the kitchen now that spring break is over. And if you have any favorite ways to use up leftover ham, share your tips and recipe links below!
Posted by Betsy (TK) in The Theme Is...
If you are busy with Easter preparations like filling baskets and dyeing eggs, you may not have finalized your menu. We have a few—okay more than a few—recipe ideas to make your Easter brunch lovely. And now we are officially hungry. So here we go with some prize winning brunch grub!
Hint: All the photos in the collages are clickable, and will open up the printable recipe in a separate tab. So go ahead and click away!
Before we dive into the food, let’s wet our whistle with a cool, refreshing cocktail. From Bloody Marys to spritzers to mojitos, there’s something here for every brunch-goer.
Eggs Benedict may be the perfect brunch food, and the effort is always appreciated. If you want to wow your family and guests, try one of these beauties. I don’t know about you, but the Smoked Salmon Eggs Benedict is speaking to me right about now.
Another brunch classic is, of course, quiche, and it can come together relatively simply. Using spring ingredients also makes it ideal for Easter. Asparagus, pancetta and gruyere, anyone? We say yes.
I have never had a houseguest turn down a scone, especially if it was warm from the oven. A basket of any of these lovely scones would not be a bad addition to the brunch table. Sweet or savory, scones are such a satisfying treat.
And let us not forget the carrot cake! It’s the quintessential Easter dessert, and we’ve got a few favorites for you. Cupcakes are a fun and easy alternative to baking and frosting the full cake!
Happy Easter, friends!
Posted by Betsy (TK) in Kitchen Talk
Easter week is in full swing, and if you haven’t already boiled and dyed eggs, it’s more than likely on your agenda in the next couple of days. Dyed eggs are the centerpiece of many families’ Easter celebrations, so we want to share knowledge today about all things Easter egg. Tell us:
Do you have tips for perfect Easter eggs?
Whether it’s cooking, dyeing or using the leftover eggs in a recipe, we want to hear your tricks.
First, the cooking. We all have our favorite method for achieving the perfect hard-boiled egg. Some of us add vinegar to the water before it boils. Others skip this step. Some boil rapidly for a set period and then remove and add cold water to cool. Another method is to bring water to a boil with the eggs in the pot and then remove from heat, cover and let sit for several minutes to complete the cooking. We know folks who swear by using an ice bath to stop the cooking. How about you? What are your best hard-boiled egg tricks? Since we’ll be boiling at least a dozen eggs, we want to make sure they come out right. We’ll eventually eat these babies, after all.
Now for the dyeing. Always a fun (though sometimes messy) undertaking, we’ve seen some really fun variations on the typical approach and some clever uses of natural ingredients to dye eggs. TK Member Patricia from ButterYum shares a neat method from Le Creuset for dyeing eggs purple using grape juice. We also adore these crackled eggs from Stephanie of Girl Versus Dough. Tell us your tips for the best dyed eggs. How do you get the most vivid colors, and/or what natural ingredients have you found success with for dyeing?
After the hunt, we’ll be ready to crack open our eggs and use them for deviled eggs, a great egg salad or maybe perfect potato salad for Easter dinner. I always love a good Cobb or Nicoise salad, and both call for a hard-boiled egg or two. Then at least one or two eggs will end up in school lunches around here. I’m thinking I need to have another dozen eggs on hand! Let us know your favorite uses for your leftover Easter eggs. We’re ready for some fresh ideas!
We wish you wonderful celebrations with family and friends and hope your eggs turn out lovely and tasty!
Posted by georgiapellegrini in Step-by-Step Recipes
These Zucchini Blossom Fritters by Tk member Katie are wonderfully unique, and contain the delicious flowers that bloom from a zucchini plant before the fruit forms.
Posted by Erika (TK) in Miscellaneous
Because we love you and want your heart to be happy when you look around your space and see everything neat and organized, we're giving away two (2) gift cards worth $100 each to The Container Store.
Posted by Erika (TK) in Kitchen Talk
Do you have any tips for growing vegetables? Favorite veggies you like to plant each year? Any particular challenges planting specific varieties? Any questions that other gardeners here may be able to answer?
Posted by DessertForTwo in Baking
Yes, we’re really making brownies with black beans. Embrace it. They’re good for you!