Slow-Cooked Chicken with White Wine and Cream Sauce

This recipe is rich and creamy, and the aroma of it cooking all day really tempted me to sneak a taste or two.  I felt drawn to the slow cooker and gazed into the clear lid, but I knew that lifting the lid was a "mortal sin" for slow-cooked food.  The chicken falls off the bone as you lift it out of the cooker and leaves some of the meat in the sauce, which just adds to the richness of the sauce.  When you ladle it onto the chicken, it almost looks like stew or soup.  Regardless, messy or not,  this recipe will not disappoint you. 

Most of the recipes I have tried lately that include wine as an ingredient have required red wine.  And since I mostly drink red wine these days, I had to buy a small container or white for this recipe.  I chose a crispy, dry white wine that worked great.

(While this dish isn't  real conducive to those on a diet, it is worth the extra calories for an

 occasional "slip" from your diet.)  

Enjoy!

• 6  (12 oz.) pieces of bone-in split chicken breasts or thighs (I used thighs)
• 1/2 cup EVOO - separated
• 1 pkg. brown mushrooms - sliced or quartered
• 1 tbsp. dried minced onion
• 1/2 tsp. dried thyme
• 4 garlic cloves - minced
• 1/4 cup all-purpose white flour
• 1 cup dry white wine
• 1 can low-sodium chicken broth or stock
• 1 lb. carrots - peeled, halved lengthwise - sliced 1/4-inch thick
• 2 tbsp. Worcestershire sauce
• 1/2 cup heavy cream
• sea salt and pepper - for seasoning and at the end for taste

Dry the chicken with paper towel and season with sea salt and pepper.  Heat 1/4  cup EVOO in large skillet over medium-high heat.  Place chicken skin side down and brown lightly.  Once browned, place chicken on a plate and set aside.  (You can remove the skin once it has cooled if desired - I left it on).

Add the other 1/4 cup EVOO to the same skillet along with the mushrooms, minced onion, thyme, and 1/4 tsp. sea salt.  Cook over medium heat - about 5 to 10 minutes.  Stir in garlic.  Whisk in flour and white wine until mixture is well-blended.  Transfer mixture to slow cooker.

Gently stir in broth, carrots, and Worcestershire sauce into slow cooker.  Place chicken in slow cooker with the meatiest part facing up.  Cover and cook on low-setting 5 to 6 hours.  When cooking time is done, remove the chicken from slow cooker and place meat in a wide, shallow bowl or a casserole dish.  The meat will slide off the bone easily.  Once chicken is removed, stir the cream into the sauce and blend evenly.  Season with sea salt and pepper to taste.  Spoon sauce over chicken and serve.  Makes 4 hearty or 6 smaller-sized portions.

NOTE: The sauce from this recipe would be great on masked potatoes, rice, or even steamed vegetables,  You could even dip bread sticks or warm homemade bread in it!! 

EVOO = Extra-Light Virgin Olive Oil

Italian Vegetable Stew

When I make a dish, I usually give part of it away or, as of late, freeze portions as I always make more than I can eat by myself. Especially if my kids aren't interested in trying the food, which is usually the case.  BUT....I actually kept all of this recipe for myself. I ate it for two days - as a meal - and then eventually put the rest in the freezer for later  This stew is delicious and great with the homemade bread I made. (The recipe for this will be in my cookbook "Another Year in My kitchen - 2012."  The stew is filling and easy to embellish with your favorite vegetables.  A true "comfort food."

P.S. You may notice a "slow cooker" trend here.....My mom gave me her's - which is bigger than my old one!  Thanks, Mom!!

• 1/4 cup EVOO (Extra-Light Virgin Olive Oil)
• 1 eggplant - about 1 pound - cut into 1" chunks
• 1 can diced, salt-free tomatoes - drained (keep the juice for later)
• 1 small onion - diced
• 1 red bell pepper - chopped (minus the white rind and seeds, of course)
• 4 cloves garlic - minced
• 1 small can tomato paste
• 1 tsp. oregano - dried
• 3 cans vegetable broth - salt-free if you can find it
• 1 lb. golden potatoes - peeled and diced
• 2 med. or small zucchini - peeled and diced
• 2 tsp. dried basil
• 2 tsp. garlic salt
• black pepper
• Parmesan cheese - grated

Heat 2 tbsp. EVOO in a large skillet over medium-high heat until heated through.  Coast the chopped eggplant pieces in the oil and lightly brown on all sides - about 6 to 7 minutes.  Once done, place in slow cooker.  

Heat remaining EVOO in the same skillet and add tomatoes, red bell pepper, minced garlic, tomato paste, oregano, garlic salt, and the onion and cook until mixture becomes thick - about 10 minutes. Stir in one can of the vegetable broth and gently stir to blend ingredients.  Place the thickened mixture in the slow cooker and combine with the eggplant.  Stir in the juice saved from the canned tomatoes and the other two cans of vegetable broth.    Cover and cook for about 6 hours on the low-setting of the slow cooker.  

After the 6 hours, stir in the zucchini and basil, cover, and cook on the high-setting for another 45 minutes to one hour.  When ready to serve, sprinkle individual servings with grated Parmesan cheese and additional EVOO (if desired).  Makes 6 hearty servings.

Slow-Cooked Pulled Pork Recipe and the History of the Dutch Oven

(A.K.A. Slow Cooker)

This past winter, I was standing at the check-out with my groceries, and, as usual, I had a few minutes to leaf through the magazines that were strategically placed there, seemingly just for me.  And, as usual, I don't do a very good job of talking myself out of buying ANOTHER cooking magazine.  I spotted a magazine with recipes exclusively for slow cookers.  What was unusual about this particular magazine, was that there were LOTS of delicious-sounding/looking recipes (rather than the usual few) that convinced me that I absolutely HAD to buy it.  So I did.  This magazine and its recipes inspired the topic and recipe for this posting.  

Below you will find a recipe for Slow-Cooked Balsamic Vinegar and Honey Pulled Pork.  It is a "tweeked" version of a recipe I found in the slow cooker magazine I bought last winter.  Since it made far more than I could ever eat by myself, I gave some to my friend and co-worker, David, and he LOVED it!  Sooooo, I gave him more the next day and the reaction was the same.  This told me that this dish will keep for a couple of days after making it and that you could probably freeze portions of it, too.  

Being the "Geek" that I am, I wondered where the term "Dutch Oven" came from and did a little research.  Hence, the article History of the Dutch Oven was born.  It follows the recipe, so be sure to read it. 

As always, thanks for checking out my latest post and let me know what you think.

Bon Appetite!!

Slow-Cooked Balsamic Vinegar and Honey Pulled Pork

2 1/2 to 3-lb. boneless pork roast          1 small onion - chopped (optional)          3/4 cup ketchup

3/4 cup red bell pepper - chopped        1/3 cup brown sugar - packed                 1/4 cup honey  

3/4 cup orange bell pepper - chopped  1 clove garlic - minced                             1/4 tsp. sea salt

1 tsp. dried thyme                                    1 tbsp. Dijon mustard                                

1/2 tsp. dried rosemary                           1 tbsp. Worcestershire sauce

1/2 cup chicken broth - low-sodium       1 cup Balsamic vinegar

1/2 tsp. black pepper

Remove any excess fat from the pork roast and cut it in pieces if you need to so that it will fit in your slow cooker.  Mine is a medium-sized cooker, so I didn't need to cut it up very much.   Put the pork in the slow cooker and add the peppers and optional onion.  Sprinkle with the dried herbs.  Pour the chicken broth over the top.  Cover and cook on low-heat for 9 to 10 hours - or on the high-heat setting for 4 1/2 to 5 hours.  I used the low-heat setting because I put it in one day before work so it could cook all day.

For the sauce, in a medium saucepan, combine the Balsamic vinegar, brown sugar, Worcestershire sauce, honey, ketchup, Dijon mustard, black pepper, and sea salt.  (Yes, sea salt.  For the reason, refer to my posting Worth Its Salt)  Bring the mixture to a boil and then reduce the heat.  Simmer for 20 to 25 minutes or until sauce thickens.  Stir the mixture so that it doesn't stick to the bottom of the pot.

When the pork is done, you can either take it out of the slow cooker to pull the pork apart - or you can leave it in the slow cooker.  Use two forks to gently shred the pork.  Drain the liquid out of the cooker.  If you use a liner for your cooker, you can CAREFULLY pick up the edges of the liner and drain the liquid out.  The idea is to get the excess liquid out so that you don't dilute the sauce.  Cover and cook for an hour on the low-heat setting.  The low-setting will allow the sauce to blend nicely with the pork and veggies.

You can serve the pulled pork on any kind of bread or buns,  You could also serve it on mashed potatoes. YUM! This recipe makes enough pork for about 15 to 18 good--sized slider-sized sandwiches.

NOTE:  I always use the plastic liners they make for slow cookers and sell in the baggie section of the grocery store.  They make clean-up soooooooo much easier.

And now.......

What Did People Do Before Slow Cookers?

Long, long, long time ago, before the invention of the slow cooker lots of people now own, including me, food that was supposed to cook slowly for a long time was prepared in cast-iron pots called Dutch ovens.  The Dutch oven is a very distinctive piece of cookware, which is made from a single piece of cast iron.  This oven was used throughout the early history of the U.S.  So where did the "Dutch" part come from? Well, of course it comes from Holland.  You know, where Dutch people live?

Seriously, the Dutch ovens we know were made and patented by an English guy named Abraham Darby in 1708, who went to Holland to study how the Dutch made their ovens.  In the 1600s, the Dutch had a much greater system for molding iron than England.  They produced their molds through sand, which gave them a smoother surface area than English molds.  In the beginning, Abe sold his pots to British households.  As interest grew, he shipped them to the American colonies.  The oven was modified to suit the American market.  The shape changed a bit and was made more shallow than the original ovens.  Legs were also eventually added so that it could stand right over an open fire.  These modified ovens were a better fit for American households where it could be positioned over an open fire or over a fire in a fireplace.

The Dutch oven became very popular rather quickly as it was durable and great for traveling.  Lewis and Clarke even took one on the expedition to explore the Louisiana Purchase.  It was an all-in-one-pot - you could use it for boiling, frying, stewing, roasting, and even baking.  It was easy to pack and unpack for the pioneers as they made their way West.  The pot eventually became associated with cowboys and wagon trains traveling over the prairie.

The Dutch oven became so important and valued that it was often bequeathed to a loved one in a will.  The Dutch oven inspired the development of cast-iron frying pans, bake ware, molds, and many other modern-day kitchen essentials.  The beauty of cooking with cast-iron products is that they evenly distribute heat as the slowly heat up.  It'll even keep your food warm after cooking. 

Many modern-day cast-iron products come pre-seasoned, layered with enamel, are mainly used indoors, and come with life-time warranties.  They are also a staple for many campers.  However, the traditional Dutch oven remains a symbol of the American West.  In fact, the Dutch oven has been named the "state cooking vessel" (I didn't know that states had such a thing) for Texas, Utah, and Arkansas.  There are Dutch oven associations and clubs across the U.S. that represent the heritage and traditions of the Dutch oven, including:  International Dutch Oven Society (IDOS), Northwest Dutch Oven Society, Columbia Basin Dutch Oven Society, Nevada Dutch Oven Society, Kast Iron Kookers, Heart;land of the Prairie Dutch Oven Society, and Flint River Dutch Oven Society.       

Shrimp: 

History, Information, and Two Recipes

"Squilla" is Latin for shrimp.  "Shrimpe" comes from Middle English and meant "pygmy."

Both ancient Greeks and Romans had access to really large specimens and ate shrimp prepared in lots of different ways.  Apicius, an ancient Roman author, collected recipes for shrimp in his cookbook.  History shows that as far back as the 7th century travelers like Marco Polo mentioned shrimp as a staple in Chinese diets.  In Louisiana, harvesting shrimp dates back to the 17th century where nets up to 600 feet in diameter were used to scoop them up from the Gulf of Mexico.

And.... there actually IS a Bubba Gump Shrimp Company Restaurant and Market that was inspired by the movie Forrest Gump.  As of late 2010, there were 32 restaurants in operation around the world.

There are TONS of restaurants that either have the word "shrimp" in its name or advertises preparing shrimp as its specialty.  For example,  The Shrimp Boat (FL),  Sea Island Shrimp House (TX),  Killer Shrimp (CA),  Frank's Chicago Shrimp House (IL), The Shrimp Basket (AL, FL),  JACK Shrimp Restaurant (CA),   Shrimp 'N Stuff (TX),  Shrimp & Co. (FL),  The Boiling Shrimp (CA),  Shrimp King (NJ),  Goose Island Shrimp House (FL), Mr. Shrimp (NJ),  The Shrimp Station (HI) - the list goes on and on.  It's not surprising that the many of them are based in states close to the ocean that have access to shrimp on a daily basis.  If you were to decide to open your own restaurant that specializes in shrimp-based entrees, you might be hard-pressed to come up with a name that hasn't been used before. 

Today, the U.S. harvests over a half million pounds of shrimps and imports another 200 million pounds each year, more than any other country.  There are more than 2,000 species of shrimp in the world and the Gulf of Mexico and South Atlantic waters there are five species that are commercially harvested.  Four of those species are recognized by their shell color - white, brown, pink, and red.  The fifth species is "Rock Shrimp," which if found in deep water and have a tough, rock-hard shell - hence the name.   Sometimes shrimp are called prawns, but prawns are a completely different species in the lobster family.

Shrimp can be caught in the wild or farm-raised.  Shrimp that is caught in its natural habitat are found in bays, estuaries, and oceans. The species that are popular commercially in the U.S. are cold water, warm water, and freshwater shrimp.  The restaurant locations mentioned above would verify that fact.

I love shrimp and can always eat it prepared in boiling water with Old Bay seasoning.  I decided to test out some new shrimp recipes that turned out to be delicious, too.  I've included two in this post and  will continue to post any that I feel are noteworthy.  Let me know what you think!

Baked Shrimp in Lemony Garlic Sauce

This simple baked shrimp recipe takes less than 20 minutes and includes ingredients that you probably have on hand or aren't hard to find.  You can serve this dish with a nice artisan bread to soak up any extra sauce you might have.

Which Salt is Worth Its Salt?

Have you ever come across delicious-sounding recipes that listed a particular type of salt in the ingredients that you did not have on hand - and actually used iodized table salt instead??? Don't worry, lots of people have done it, including me.  After reading a book that described a taste-test for different kinds of salt, I began to wonder about the differences between all the kinds of salt I have seen in recipes and on cooking shows. Here's some of the interesting history (you know I have to tell the history of foods in my postings) and characteristics I learned about the different kinds of salt.

"cum grano salis"

"With a grain of salt."

This is said to be one of the most familiar Latin expressions. When one does not fully believe something or someone, cum grano salis, suggests a certain caution or reserve.

Salt was a valuable commodity in the ancient world, so a grain of salt is not to be taken as a trivial matter. 

Salt of the Earth: We Can’t Live Without It

• "Not worth his salt."
• "Rub salt in a wound."
• "True to his salt."
• "Salt an invoice"
• "With a grain of salt."
• "Salty wit, salty personality, salty dog."
• "Salad, salsa, salami."
• "True to his salt."

Salt runs through the English language in a thick vein; and no wonder, since it runs the same way through history, religion, folktales, superstitions, geology, physiology, and nearly every aspect of daily living, from cosmetics and clothing to gasoline and our meals.

History of Salt


As far back as 6050 BC, salt has been an important and integral part of the world’s history, as it has been interwoven into the daily lives of countless historic civilizations. Used as a part of Egyptian religious offerings and valuable trade between the Phoenicians and their Mediterranean empire, salt and history have been inextricably intertwined for millennia, with great importance placed on salt by many different races and cultures of people. Even today, the history of salt touches our daily lives. 


In ancient times, salt (or the lack of it) could drastically affect the health of entire populations. Trade in salt was very important, and salt was valuable enough to be used as currency in some areas. The Latin phrase "salarium argentum," "salt money," referred to part of the payment made to every Roman soldier, and the word has been carried down the ages into the English word "salary." Everyone must have salt, so it has been a commodity much abused by attempts at monopoly, by individuals, corporations, cities, and nations. The city of Rome may have begun as a salt-trading center, like Venice after it. Certainly the salt traders of the Roman port of Ostia raised the price so high that the state was forced to take over the industry about 506 BC. Man-made salt-ponds along the Mediterranean shore date back to Roman times, and it is inevitable that we will find older ones. Salt was already being mined in the Alps when Rome was founded.

The fact is that throughout history, salt—called sodium chloride by chemists—has been such an important element of life that it has been the subject of many stories, fables and folktales and is frequently referenced in fairy tales. It served as money at various times and places, and it has been the cause of bitter warfare. Offering bread and salt to visitors, in many cultures, is traditional etiquette. It is used in making pottery. While we have records of the importance of salt in commerce in Medieval times and earlier, in some places like the Sahara, China, and Nepal, salt trading today gives a glimpse of what life may have been like centuries ago.


(Click on the blue words to learn more about the history of salt in these historical eras and regions.)

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*Kosher Salt* 

Why Use It?

You can use Kosher salt for all types of cooking.  It dissolves fast so the flavor blends into food quickly. 

Origin of Kosher Salt 

Kosher salt comes from either the ocean or the earth. It is widely sold by companies that  include Morton (seen above) and Diamond Crystal. This type of salt got its name because its thick, bumpy crystals that make it perfect for curing meat―a step in the koshering process.

Texture

Kosher salt is coarse. The roughness of the crystals makes it easy to putt a "pinch of salt" in a recipe.

Verdict

Definitely worth its salt.

*Crystalline Sea Salt*

Why Use It?

Crystalline sea salt adds a burst of sharp, strong flavor to food that has just finished cooking.  It is great for salmon, salads, and fresh, cooked vegetables.

Origin of Crystalline Salt

Crystalline sea salt comes from a wide variety of areas, including Maine, Portugal, California, and other regions of the Pacific Rim.

Texture

Crystalline sea salt can be fine or coarse.  The size of the crystals determines how fast it dissolves.  The minerals in crystalline sea salt can affect the color.  For example, iron-rich, red clay  gives Hawaiian sea salt a pinkish shade.  Natural impurities can give crystalline seas salt a sweet, bitter, or even briny flavor.

Verdict

Also worth its salt.

*Flaked Sea Salt*

Why Use It?

Flaked seas salt will add a complex, or 

Origin of Flaked Sea Salt

Flaked sea salt originated on England's Essex coast where the most popular brand, "Maldon" (as shown above), is harvested.

Texture

Flaked sea salt has a soft, sheer, pyramid-like shape.  This type of salt is the fastest-dissolving of all the salt grains.

Verdict

Also worth its salt.

*Fleur de Sel*

Why Use It?

Fleur de Sel have light, delicate flakes of pure sea salt that dissolve instantly when sprinkled into food.  It is a special-occasion table salt.  It adds the perfect hint of saltiness to fresh foods like sliced tomatoes or melon.

Origin of Fleur de Sel

Fleur de sel, which literally means "flower of salt," has been hand-gathered on the island of Ré, off France's Atlantic coast, since the seventh century. These fine, light crystals have a delicate flavor and high concentration of minerals, making them the perfect finishing salt. It "blooms like a flower" on fresh food.

Texture

Fleur de Sel has a crystalline texture making it melt slowly  in your mouth.  Its earthy, pleasing flavor lingers on the tongue.

Verdict

Absolutely worth its salt.

*Rock Salt*

Why Use It

Rock salt is used for making ice cream.  It is used in old-fashioned hand-cranked ice cream makers to regulate temperature.  You can also use it to  melt the ice on your sidewalk in the winter.

Origin of Rock Salt

Made from pure mined salt from ancient salt deposits, this salt is all natural with no additives.  It is not sold for use directly on food.  

Texture

Rock salt has coarse, chunky, nonuniform crystals.  Minerals and other harmless impurities can give it a grayish color.

Verdict

Worth its salt as long as you only use it for making ice cream. (Or melting that pesky ice on your front porch.)

*Pickling  Salt*

Why Use It?

Pickling salt is used for canning purposes.  It can brine pickles and sauerkraut, as well as a turkey.  Pickling salt is way more concentrated than Kosher salt, so be careful how you use it.  I recommend using it for canning only.  

Origin of Pickling Salt

Like table salt, pickling salt can come from the earth or the ocean.  But unlike table salt, pickling salt is not fortified with iodine - which is a nutritional need for humans.  It doesn't contain anti-caking chemicals either.  Virtually 100% sodium chloride, it's the purest of salts.

Texture

Pickling salt is fine-grained, like table salt.

Verdict

Worth its salt if you only use it for canning purposes.

*Iodized Table Salt*

Why Use It?  Where it is in Our Diet?

Humans require trace amounts of iodine, a non-metallic mineral,  for proper development and growth.  If you are eating a healthy, balanced, varied diet, you're probably getting enough iodine and don't need to use iodized salt.  If you aren't, then you might wqant to consider continuing to add it to the food you eat.  

We can get iodine naturally by eating saltwater fish and seafood, kelp and other sea vegetables as well as vegetables grown in soils that contain iodine. Dairy products also provide iodine if the animals graze on plants growing in iodine-rich soils.   Use both unrefined (gray) and refined (white) sea salt, which I prefer to commercial salts that often have additives I don't like, such as aluminum compounds to prevent caking. Sea salt contains trace amounts of iodine.

Origin

See Above......

Texture

Table salt is usually fine in texture, meaning that the grains are very small and easily dissolve in liquid. 

Verdict

If you are eating plenty of seafoods — saltwater fish and/or sea vegetables — you don't need to add iodized table salt to your diet. However, if you avoid most of the foods mentioned here, you may want to reconsider getting iodized salt, just to be on the safe side.

In other words, only use as needed and worth its salt if your health depends upon it.  Otherwise, use Kosher, Crystalline, or Flaked sea salt - or Fleur de Sel.  So....Iodized table salt - not always worth its salt.

I Need to Eat More Veggies - Here are Some Delicious Ways to "Kick 'em Up a Notch!"

I Need to Eat More Veggies - Here are Some Delicious Ways to "Kick 'em Up a Notch!"

I don't care what anyone says, you HAVE to eat your veggies....but they don't HAVE to be boring.  We all get older and some of us need a bit more "roughage" in our diet - and vegetables are a means to and end.....Ahem - well, you know what I mean!!

Anyway, these are some easy ways to "Kick Up" your vegetables a "notch" - or two...(I really miss watching Emeril Live!)  Let me know what you think or if you have one to share - please do. These recipes are molto bene!

Baked Vegetables

• 2 potatoes - peeled and cubed
• 4 carrots - cut into 1-inch pieces
• 1 head fresh broccoli - cut into florets
• 4 zucchini - thinly sliced
• garlic salt to taste
• 1/4 cup olive oil (I always used Extra Light Virgin)
• 1  1-oz. pkg. dry onion soup mix

Preheat oven to 400 degrees F. Lightly oil a large, shallow baking dish.  Combine vegetables in the oiled baking dish, and sprinkle lightly with garlic sat.  Brush the vegetables with olive oil and sprinkle the dry onion soup mix over the top.  Bake for 30 to 40 minutes or until the vegetables are tender.  You can feel with a fork when they are ready. YUM!!

Marinated Barbequed Vegetables

• 1 small eggplant - cut into 3/4 inch thick slices
• 2 small red bell peppers - seeded and cut into wide strips
• 3 zucchini - sliced thinly
• small pkg. mushrooms - stems removed
• 1/4 cup olive oil (as said above, I always use Extra Light olive oil)
• 1/4 cup lemon juice
• 1/4 cup fresh broccoli - coarsely chopped
• 2 cloves garlic - peeled and minced

Place eggplant, red bell peppers, zucchinis and mushrooms in a medium bowl.  In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.  Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.  Preheat outdoor grill for high heat.  Place vegetables directly on the grill or on skewers.  Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness. (Is that a word?)

Marinated Asparagus

• 2 lbs. fresh asparagus - trimmed and cut into 2  1/2-inch pieces
• 1  1/2 cups balsamic vinaigrette salad dressing
• 2 tsp. grated lemon zest
• 1/4 cup fresh parsley - chopped
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper

Bring a large pot of salted water to a boil.  Blanch the asparagus just until tender - about 1 minute.  PLUNGE (I like that word) into a bowl of cold water to cool.  Drain the asparagus and place it in a large zip-lock baggie.  Before sealing, pour in the vinaigrette and then seal the bag. Refrigerate at least 3 hours, turning the bag occasionally.  Just before serving, drain the asparagus, reserving the vinaigrette.  Arrange on a serving platter and sprinkle with lemon zest, parsley, sea salt, and pepper.  Serve reserved vinaigrette in a small dish on the side.  This is a great compliment to grilled steaks!! or fish!!

Asparagus Bruschetta

Don't forget, real Italians pronounce "Bruschetta" like "brush-ketta."  I learned that in an Italian cooking class I took with Susan many years ago.......Sigh.....

• 3 cups water
• 1/2 lb. fresh asparagus - trimmed and cut into 1/2-inch pieces
• 2 cups grape tomatoes - halved
• 1/4 cup fresh basil - minced
• 3 green onions - chopped
• 3 tbsp. lime juice
• 1 tbsp. olive oil 
• 3 cloves garlic - minced
• 1  1/2 tsp. salt
• 1/4 tsp. pepper
• 12 slices French Baguette or Italian bread - toasted
• 1/2 cup feta cheese - crumbled (or blue cheese if you prefer - I don't care for blue, so I haven't tried this with blue cheese.)

In a large saucepan, bring water to a boil.  Add the asparagus; cover and boil for 2 to 4  minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry.  In a bowl, combine asparagus, tomatoes, basil, onions, lime juice, olive oil, garlic, lime peel, salt and pepper.  Using a slotted spoon, spoon asparagus mixture onto the toasted bread.  Sprinkle with feta cheese.