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Grilled Asparagus with Prosciutto - Feast Your Eyes
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Asparagus is spring's reminder to those of us living in cold climates that, although we love root vegetables, enough already; it's time for green things that actually grow in gardens or at a farm to start appearing in the market and on the plate. Grilling asparagus brings out its sweet, meaty flavor, and if you wrap it in prosciutto, as blogger anotherpintplease does, you get a salty, sweet, smoky spring appetizer.
No recipe is required to grill asparagus. Just make sure you oil your grill rack or grill pan, and give them about six minutes or so over the fire, turning them once during cooking. If you want a main-course grilled meal with asparagus, check out Curtis Stone's recipe for grilled asparagus with an herb-crusted pork loin.
Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.
Filed under: Feast Your Eyes
Table for One - Simple Saltimbocca
Photo: Sarah LeTrent.
The time-honored Italian dish, saltimbocca, traditionally calls for veal cutlets, but the classic is easier and more practical for singletons to make with commonplace chicken breasts.
Saltimbocca, roughly translated, means to "jump into your mouth" -- and with thin slices of chicken wrapped in savory prosciutto and autumn sage, the translation seems fitting. Paired with roasted tomatoes on the vine, this 10-minute, one-pot meal yearns for a table under the Tuscan sun. In a concrete jungle, fresh sunflowers will have to suffice.
The beauty of this variation is that everything is cooked in the oven, at one temperature, in one pan. After all, when it's just one person doing the cooking, that same person has to do the cleaning too.
Filed under: Features
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Cold Cuts ID Quiz
Can you identify a cold cut by sight alone, or will your wits be spoiled? Check out these lunch meats and test your sandwich smarts!
Cold Cuts ID Quiz
This soft, air-dried sausage is usually made with a combo of beef and pork.
- Mortadella
- Dutch Loaf
- Lebanon Bologna
- Cotto Salami
This is a turkey version of which classic cold cut?
- Corned Beef
- Pastrami
- Bastirma
- Brisket
This traditional cut has been so long beloved, it's the star of an English ballad first performed in the 1730s.
- Roast Beef
- Brisket
- Corned Beef
- Smoked Meat
This dry cured ham is simply lip smacking when wound around melon slices.
- Pancetta
- Capicola
- Sopressatta
- Prosciutto
Name these hams from left to right.
- Pressed Ham / Black Forest Ham
- Turkey Ham / Chopped Ham
- Black Forest Ham / Turkey Ham
- Chopped Ham / Pressed Ham
A small dash of white wine contributes to the flavor of this cured, sometimes multi-meat Italian treat.
- Genoa Salami
- Nostrano
- Capicola
- Bresaola
We can't pretend this is anything but olive loaf. What ingredient is not found in it?
- Corn Syrup
- Mechanically Separated Chicken
- Red Peppers
- Cloves
This picture is full of baloney. What varieties are they from top to bottom?
- Beef / Turkey / Chicken & Pork
- Soy / Turkey / Beef
- Chicken & Pork / Beef / Turkey
- Beef / Soy / Pork
This soft, smoked meat is a variety of liverwurst,.
- Cervelat
- Gelbwurst
- Leberkase
- Braunschweiger
This pork and beef sausage is cured, rather than cooked.
- Lebanon Bologna
- Hard Salami
- Mortadella
- Morcilla
This smoked, juniper-flavored proscuitto is also known as what?
- Speck
- Bresaola
- Lardo
- Presunto
This kosher cut is a grocery store staple.
- Dutch Loaf
- Spiced Luncheon Loaf
- Beef Salami
- Summer Sausage
Name these ham styles from left to right.
- Black Forest Ham / Chopped Ham
- Smithfield Ham / Black Forest Ham
- Chopped Ham / Smithfield Ham
- Virginia Ham / Chopped Ham
The name of this American-made, Italian style sweet salami means
Filed under: Quizzes, Ingredients
Table for One - Crepe Craving
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| Prosciutto, brie and fig preserves crepe. Photo: Sarah LeTrent |
As the last days of August draw near and summertime dwindles away, it's hard not to become a touch depressed. For many, this time of year means the end of vacation season and the renewal of daily routine of alarm clocks and venti, non-fat, extra hot lattes. But summer vacation doesn't need to be over -- not yet.
Crêpes, basically really thin French pancakes, are a delicious escape to France from the daily grind. That's the beauty of food: One bite can instantly transport you to a different time or place.
Filed under:
Pies, Pinot and Prosciutto - The Toronto Star in 60 Seconds
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| Niagara's Lailey Vineyard. Photo: Monika Bartyzel |
- Trekking across the Niagara Region for seasonal comfort food, pies and wines, and traveling through Muskoka for honey, coffee and family farming.
- "Mad Men," their love of cocktails, and a recipe for a Betty Draper-inspired gimlet.
- Sumac's sour, fruit-like flavor makes it a great substitute for a splash of lemon.
- Open's 2008 Riesling-Gewürtztraminer is a fine summer wine, plus the run-down on Beringer's 2007 Cabernet Sauvignon ("a steal") and Prospect's Pinot Noir.
- The porcine pleasures of prosciutto pioneers.
- Recipe: Wild Blueberry Lemon Jam
Filed under: In Sixty Seconds
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