The Big Green Egg

THE BIG GREEN EGG

Barbeque…BBQ..men cooking.   I always love when husbands say, “don’t worry about dinner Honey, I’m going to grill tonight”.  That means, you are in charge of everything else, I’m standing at the grill  and flipping…

But the funny thing is that when the party gets complicated and I offer to help man the grill (no pun intended), I end up being too preoccupied with all the other dishes I have going on.   And let me tell you that multi-tasking is not a good trait for Q-ing.  I always burn what ever is on the grill.  I know that you should turn the steaks when you see the juices come through.  And you should not keep flipping, and if you turn them only a 1/4 turn, you can make those cool criss-crosses.  But that’s a lot of concentration on one square foot of real estate.

Maybe next time I should just plan to barbeque everything with nothing that requires me to move an inch.  Hmmm…….. let’s see how that works for me…..

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Spring

Spring is in the air….. and nothing says spring like Asparagus.

White and green asparagus are really the same vegetable.  The only difference between the two is that the white have never seen the sunlight and have not formed the chlorophyll that makes them green.  Having grown asparagus, I can tell you that it is a lot of work to grow white asparagus.  The asparagus plant is very easy to grow.  In the spring the shoots come up out of the ground (i.e. the asparagus spears) and as they grow, they turn into the most beautiful fern like plants.

The spears are harvested before they are able to sprout leaves.  The plant will continue to send shoots out for a few weeks.  Once the spears become very thin, it’s time to stop harvesting and let the plant develop if you want to have a crop next year.  Now, about these white asparagus…..remember, they can’t see sunlight or they instantly turn green.  The only way to have white asparagus is to keep mounding dirt over them as they start to grow.  The french also use some very attractive bells to cover the individual spears as they grow.  But you need to keep an eye on them constantly since they grow very rapidly and can end up all crooked if they get larger than the bell.

My Grandparents loved white asparagus.  My grandmother used to grow them in her garden in Mexico.  But it was very frustrating.  She would go out in the evening to the garden and make sure that all the spears were well covered and tucked in for the night and then early the next morning they would be poking out again. They grew so quickly before her very eyes.  And after days of taking care of them, a splash of sunlight would ruin it and they’d be green.

Now every time that I see white asparagus at the market, I just have to pick some up.  I always think of Oma as I carefully prepare them for supper……

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Baked Crepes

Crepes can be extremely versatile.  they can be deserts or they can be main courses.  You can buy the crepes pre-made but they are so easy to make from scratch.

Mix 1 Cup of flour with 2 eggs beaten. Add a pinch of salt.  Then gradually add 1 Cup of milk.  The consistency must be that of a think pancake batter.  Add more milk if it is too thick.  Let the batter sit for about 1 hour.  Check the consistency again before you make the crepes.  In a non stick pan, add a slice of butter and melt over medium heat.  Add a ladle full of batter and swirl the pan around to coat the bottom.  Cook for about 2 minutes or until the crepe is loose from the pan.  Turn over and cook the other side for another 2 minutes.  Place on a plate.  Place parchment paper between crepes so that they don’t stick.

Once cooled, you can fill them with cheese, ham, spinach or what ever you would like.  Roll them up and place them in a oven proof dish.

Cover with the Bechamel sauce and sprinkle some cheese on top.  Place in a 300 degree oven until the top is browned.  Serve hot.

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