Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
White asparagus and purple potatoes with emmenthal and fennel
June 16, 2009 at 1:00 am | Tags: asparagus, cheese, dairy, fennel, potato, purple food, vitelotte
This mild-flavored dish plays with colors — white asparagus, purple potatoes. OK, maybe for some of you white asparagus isn’t such an oddity, but around here it is. In fact, it’s just beginning to make its presence felt in the market, as I described in a newspaper article. Continue reading White asparagus and purple potatoes with emmenthal and fennel…
White asparagus comes to Israel
May 25, 2009 at 8:00 am | Tags: asparagus, Israeli
For the past few weeks I’ve been working on a side project, and it’s finally been published. The whole thing started after I noticed a few lonely bunches of white asparagus at the Carmel market, as if the sellers were testing the waters to see if anyone would buy. This was the first time I’d seen it fresh since we were in Italy last year. After encountering it again (and finally purchasing) at the Tel Aviv port farmer’s market, my curiosity was piqued: Until now, white asparagus was virtually impossible to find in Israel.
It turns out that’s going to change. As I found out (and as my article explains), the Agriculture Ministry is hoping to launch a program to teach farmers to grow white asparagus. This means that you can expect to see more of it in the comping years, and that you’ll be able to enjoy it for less than the cost of a trip to Europe. Exciting stuff.
So here you go: The PDF version and the JPEG of the newspaper page, and the online version (sadly, without the photos).
Asparagus recipes to follow in the coming days.
Fresh pasta with asparagus, seared eggplant and basil
May 13, 2009 at 1:00 am | Tags: asparagus, basil, dairy, eggplant, pasta
The weather is beautiful, and the asparagus stalks at the market are looking like the fresh, young shoots that they are. Simply beautiful. I could take a bunch of asparagus and put it in a vase in my living room, but then I'd have a vaseful of asparagus in my living room. But you get the idea.
In any case, asparagus this nice demands to be accompanied by other fine ingredients. When I decided I wanted to eat it with pasta, I knew the pasta had to be something interesting, preferably freshly made. So I made my own whole-wheat pasta. I wound up tossing it with the asparagus, seared miniature eggplants, Romano cheese, fresh basil and olive oil -- nothing too complicated, just fresh, simple ingredients, which make for a wonderful, fresh-tasting dish. Continue reading Fresh pasta with asparagus, seared eggplant and basil...
Asparagus with sesame oil and herbs
April 20, 2009 at 1:00 am | Tags: asparagus, herbs, parve, sage, vegan, zaatar
I was looking for a fresh way to prepare a springtime bunch of asparagus I picked up at the market — something light that would let the flavor of the asparagus dominate. This simple salad incorporates fresh herbs, another great springtime ingredient. I used a few leaves of sage and zaatar, which I have growing on my patio, but if you don’t have any zaatar, you could substitute oregano or thyme. I don’t recommend using dried spices, since that would change the spirit of the dish. Continue reading Asparagus with sesame oil and herbs…
Crayon-box vegetables with crispy herbs
January 15, 2009 at 1:00 am | Tags: asparagus, beet, cauliflower, parve, sage, vegan, vitelotte, white savory (zuta levana)
Some people think unusually colored vegetables are, well, weird. My purple potatoes got mixed reactions at work tonight — ranging from excitement to politely (yet poorly) veiled disgust. I, for one, like colorful food, especially if all that color is natural. And this vegetable medley mixes all your basic Crayola colors. What’s more cool than that? Continue reading Crayon-box vegetables with crispy herbs…
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