Hopefully everyone is fully recovered from the holidays and spring break (just in time for...Cinco de Mayo)!
In this first "real" edition (i.e. the one where we actually cook something), we focused our efforts on all of that leftover ham, eggs, and the first bounties of the spring season, spinach and asparagus. It was early in the season for asparagus, but we were able to obtain some at our local grocer that buys from Sorbello and Wheeler farm in Swedesboro. The rest of the produce came from G & G Stecker Farm. I was also thrilled to be able to obtain both the anitbiotic-free ham and prosciutto locally from Applegate Farms. Their website offers online ordering as well, and you can even enter the UPC code from your purchase to get more details about your particular product. The Italian breads were baked right before my eyes at our local Wegman's. If you're not from the tri-state area you probably haven't heard of this regional chain, but either way I would recommend a visit to their site. If Heaven has a grocery store, I'm sure it looks like this. Now on to the food...
Oh...pardon the interruption from our "kitchen helpers"... if you're anything like me, you are also addicted to GOOP, Gwyneth Paltrow's charming little weekly newsletter. But I am just now beginning to understand why her little cooking segments are so organized, professional and successful. She seems to employ a simple three step process:1) Start with a big giant celebrity kitchen
2) Pay a nanny to watch your children for hours while you cook and write about cooking.
3) While the nanny is still watching the children, pay a personal trainer to work out all of the stress you've surely built up from all of that cooking and writing.
The finished product is below. Also, this is my first real attempt at "food photography" so hopefully I'll get better as we go along. My main goal is to get you to lust after the food so you're compelled to immediately run out the door to the farmer's market. Is it working yet?
**Funked Out Bloody Mary**
Recipe here. Why? ...Because we can.
These were the best where I'm concerned, as far as bloody marys go. Warning: they are spicy though and not for the faint of heart. We even used spicy hot horseradish which made the drink in my opinion.
Oh, and this isn't in the recipe but... if you have any left over that you want to store, make sure you put it in a pitcher labeled "Not For The Kids!"
**Asparagus Ham and Cheese Melts**
This recipe is from Epicurious. What started out as our grilled cheese sandwich contribution ended up as an open-face broiled melt. But it was fantastic.
I think the parmesan-mayo spread was the best "why have I never thought of that?" addition to a sandwich that i've had in a long time. Plus as soon as we tasted it we were thinking about other ways to incorporate the same combo-- as a dip? As a dressing? On a burger? The possibilities are endless.
Hungry yet? Oh, in case you haven't noticed, while this site does promote farm fresh ingredients, it is most definitely NOT a diet blog.
Stay tuned for our next installment featuring Cinco de Mayo-inspired food fare for our "ladies' weekend" get together.