{"id":92,"date":"2020-03-26T00:24:19","date_gmt":"2020-03-26T00:24:19","guid":{"rendered":"https:\/\/nebotheme.com\/?p=92"},"modified":"2023-11-20T22:12:07","modified_gmt":"2023-11-20T22:12:07","slug":"everything-that-is-exotic-in-new-zealand","status":"publish","type":"post","link":"https:\/\/nebotheme.com\/yaffo\/food\/2020\/03\/26\/everything-that-is-exotic-in-new-zealand\/","title":{"rendered":"Chocolate Caramel Crunch Almonds"},"content":{"rendered":"\n

I know it\u2019s too early for asparagus, at least in New York, but I\u2019m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands<\/em>] everything. I am sure I\u2019m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there\u2019s one thing on this list we can safely take an advance on, it\u2019s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.<\/p>\n\n\n\n

\u201cCooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors\u2014it\u2019s how you combine them that sets you apart.\u201d<\/em><\/p>\u2013 WOLFGANG PUCK<\/cite><\/blockquote>\n\n\n\n

This galette has been several years in the making. Every spring<\/strong> I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and\/or too much work \u2014 poaching and water baths or roasting and chopping and just no. If we\u2019re going to make a homemade crust \u2014 and if you do, the payoff here is immense \u2014 I want everything else to be as effortless as possible.<\/em> <\/p>\n\n\n\n

After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. You won\u2019t regret making two.<\/p>\n\n\n\n

Spring Asparagus Galette<\/h3>\n\n\n\n

Servings: <\/strong>8
Time:<\/strong> 45 minutes, plus chilling time
Source: <\/strong>Smitten Kitchen<\/p>\n\n\n\n

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Of course you can use a storebought pie crust instead \u2014 the unroll and bake ones are the way to go here \u2014 but I promise this dough is so easy, you\u2019ll be glad you tried it. Puffed pastry can work too, but won\u2019t hold pleats so you\u2019ll want to make more of a <\/em>flat tart<\/a>. I replace 1\/2 cup of the all-purpose flour here with whole wheat flour.<\/em><\/p>\n\n\n\n

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Crust<\/strong><\/p>\n\n\n\n