Spring recipes – All Things Good

Springing Green With “All Things Asparagus” and Sweet Spring Dream Cookies

Jennifer Rose Around The Table, Dessert Recipes, Dinner Recipes, Recipes April 13, 2016May 28, 2017asparagus en croute recipe, asparagus recipes, asparagus risotto recipe, cream of asparagus soup recipe, David Chang quotes, drommar cookies, Essentials of Classic Italian Cooking, Everyday Pasta, Everyday Pasta recipes, fried asparagus recipe, Giada De Laurentiis, Julee Rosso & Sheila Lukins, marcella hazan, Spring recipes, swedish cookies, swedish dream cookies recipe, swedish drommar cookie recipe, The Classic Italian Cookbook, The Classic Italian Cookbook marcella hazan, The Silver Palate Cookbook recipes, The Silver Palette Cookbook 0 Comment

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
–David Chang

“The first thing to look at is the tip of the spear or the bud. It should be tightly closed and erect, not open and droopy. The hue of green asparagus should be fresh, bright, and with no hint of yellow. White asparagus should be a clear, even, creamy color. The stalk should feel firm and the overall look should be dewy. Although asparagus, like nearly everything else, is now marketed through most of the year, it is freshest in the spring, from April to early June.”
–Marcella Hazan, Essentials of Classic Italian Cooking (1992)

Spring, like life, is short. Celebrate the sprouting of Spring with the recipes below for “All Things Asparagus”, the ultimate Spring vegetable.

For something sweet, enjoy a recipe for Drömmar Swedish “dream” cookies. Read more

Happy Sweet Spring Desserts

Jennifer Rose Around The Table, Dessert Recipes March 25, 2016May 28, 2017Ann Romney recipes, Banana cake recipe, cream cheese frosting recipe, Fannie Farmer, Fannie Farmer Cookbook, How to Cook Everything, Italian desserts, Lemon cake recipe, Mark Bittman, Panna cotta recipes, romney family cookbook, Spring dessert recipes, Spring recipes 0 Comment

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

Nothing is more perfect than a slightly sweet, light, ethereal dessert after dining on a plateful of pasta at an old-world Italian restaurant on an early spring evening.

You could say that the Italian dessert “Panna Cotta” is like tasting a bit of spring itself in all of its lightness, sweetness and silky, creamy freshness. A simple pudding-like dessert, Panna Cotta (which literally means “cooked cream”) originated in Northern Italy, where “the earliest recipes mention simmering the cream with fish bones (the collagen would set the cream).” Read more

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.” –David Chang

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
–David Chang