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I’m planning on cooking a lot of recipes I found recently in some Martha Stewart magazines.  They appear to be easy-to-follow recipes with simple ingredients, and relatively healthy.

sauteed asparagus

The first one I want to try sounds like something I may have tried before, but with balsamic vinegar (yes, I have a thing about Balsamic vinegar lol).

Recipe is as follows:

Whisk together in a medium bowl 2 teaspoons Dijon mustard (any gourmet mustard will do), 2 tablespoons sherry or red-wine vinegar, and 1 tablespoon extra virgin olive oil.  Season with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add aspargus, and season with salt and pepper.  Reduce heat to medium low.  Cook, stirring frequently until asparagus are just tender, 10-12 minutes.  If the spears begin to brown, reduce heat to low.

Transfer to serving dish and drizzle with vinaigrette, toss and serve immediately.

baked tortilla espanola.

Another one from the June 2008 Martha Stewart Living is the Baked Tortilla Espanola.  It’s an interesting quiche/omelet type dish with sliced potatoes.

My son’s grandmother, who is from Puerto Rico, is always encouraging the use of Spanish or Cuban ingredients.  This is one that I can make with one gourmet addition: a tiny envelope of Sazon seasoning (Goya).

Preheat oven to 400 degrees.  Heat 1/2 cup olive oil and 4 strands saffron (Sazon seasoning) in an 8-inch skillet over medium heat.  Add 2 large baking potatoes, peeled and thinly sliced crosswise., 1 medium red onion, thinly sliced crosswise, and garlic, 5 cloves, finely chopped [1/4 cup], and stir well.  Gently press into an even layer with a spatula.  Reduce heat to medium-low, cover and cook for 10 minutes.  Stir, season with salt and pepper, and press again.  Cover, and cook for 10 minutes.  Drain in a colander, reserving oil.

Whisk together 5 large eggs, 1/2 cup coarsely chopped fresh flat-leaf parsley (or 1/6 of a cup dried), and 1 tablespoon fresh thyme (or 1/2 dried).  Season with salt and pepper.  Stir in potato mixture.  Heat 2 tablespoons reserved oil in the skillet over medium heat.  Pour in egg mixture and gentle press into an even layer.  Reduce heat to medium low and cook, uncovered, for 2 minutes.

Bake at 400 degrees until set, about 5 minutes.  Invert or serve from pan.

Will blog about both dishes when I make them!  These are both from the June 2008 Martha Stewart Living magazine

About Helene Kremer

San Francisco East Bay

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