This week wasn’t a very inspiring or adventurous week for cooking. My sinuses decided that all I should do this week is sleep.
When we visited with my mother last Sunday, as per a conversation, she gifted me with a bunch of local asparagus and rhubarb. I’m not very familiar with Rhubarb as most of my experience has found it frozen in bags at the store and paired with strawberries. I made a cranberry rhubarb chutney of sorts to serve with leftover chicken my inlaws gave us before they left for two weeks in Israel. It turned out ok and I’m looking for something to do with the remaining three stalks.
I was looking forward to the fresh asparagus as I knew my mother would pick me a beautiful bunch even though she doesn’t like it herself. Half of her selection were tender and pencil thin while the second half was much thicker. E begged me to fry some any way I wanted with a suggestion of “tempura style”. It was an adventure as I don’t have much frying-and-battering experience. I should have watched a recent episode of Good Eats and learned one way to batter, I think my first attempt at an egg and rice flour mixture went pretty well. I didn’t burn myself or the asparagus, and we both ate up all I made.
For shabbat lunch I made a quinoa and asparagus salad. This was a simple dish that I served room temperature and also didn’t leave any leftovers. I believe there is a typo in the recipe as i do 2c water to 1c quinoa (making 3c quinoa) so chef-beware.
Now if you’ll excuse me I’ll be scouring the web to decide what to do with the remaining rhubarb and dreaming of tomorrow’s breakfast of grilled asparagus and egg. Yum!