Text 37522, 90 rader
Skriven 2010-05-08 11:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: EARLY SPRING  00503
===========================
Four more signs of early spring: the pussy willows are out, I heard
and saw the first first flock of geese overhead, the ferry is in the
water two weeks ahead of schedule and Neekha is hosting a garden
party today.

Soon it will be asparagus season!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roasted Asparagus With Egyptian Tomato-Coriander Sauce
Categories: Egyptian, Sauces, Grains, Vegetables, Salmon
  Servings: 4

  1 1/3 c  wheat berries, pelted wheat
           or spelt 
      2 TB extra virgin olive oil
      3 lg garlic cloves, minced
     14 oz can chopped or crushed
           tomatoes, or
      2 c  peeled, chopped tomatoes
      2 ts coriander seeds, lightly
           toasted, ground
    1/4 ts Aleppo pepper or mild chili
           powder
           Salt and freshly ground
           pepper to taste
      2 lb thick asparagus, woody ends
           snapped off
      2 ts extra virgin olive oil
      2 TB roasted unsalted peanuts,
           roughly chopped

Wheat Berries and Roasted Asparagus With Tomato-Coriander Sauce and
Peanuts 

This Egyptian tomato sauce spiced with ground coriander is inspired
by a recipe in the Boston-based chef Ana Sortun's wonderful
cookbook, Spice. Ms. Sortun serves pan-cooked salmon with her
version. I make a meal of roasted asparagus and cooked grains topped
with the sauce and a sprinkling of roasted peanuts.

1. If possible, soak the wheat overnight or for several hours just
covered with water, and then drain. In a large saucepan, combine the
wheat with 1 quart water and salt to taste, and bring to a boil.
Reduce the heat, cover and simmer 40 to 50 minutes until the grains
are tender. 

2. Meanwhile, make the tomato sauce. Heat 1 tablespoon plus 1
teaspoon of the olive oil in a medium saucepan over medium heat, and
add the garlic. Cook, stirring, until it begins to color, about one
minute. Add the tomatoes, ground coriander and Aleppo pepper or
chile. Reduce the heat and simmer, stirring often, until the
tomatoes have cooked down to a fragrant sauce. Mash the sauce if
it's chunky with the back of a spoon so that the texture is smooth.
Season to taste with salt and pepper.

3. Preheat the oven to 425 degrees. Place the asparagus on a baking
sheet or in a baking dish large enough for all of it to fit in one
layer. Toss with the remaining 2 teaspoons olive oil, and add salt
and pepper to taste. Place in the oven, and roast until the spears
begin to shrivel and color lightly, about 10 minutes. Remove from
the heat. 

4. Drain the wheat berries, and serve with the roasted asparagus,
with tomato sauce spooned over both wheat berries and asparagus.
Sprinkle the chopped toasted peanuts over the top. 

Advance preparation: Both the tomato sauce and the cooked grains
will keep for about four days in the refrigerator. Reheat on top of
the stove while you roast the asparagus. 

Martha Rose Shulman

From: The New York Times
 
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Cheers

YK Jim


... Geek spring: the snow tires on the segway can now be removed.

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