This recipe comes from my dear friend Maryln (Who never reads my blog) It is so simple but wonderful. It is designed for a full side of fillet of Salmon with extra sauce to serve at the table. So remember to reserve about a third of the marinade. Recipe follows:
1 cup olive oil
6 tablespoons djon mustard
6 tablespoons soy sauce
1 teaspoon minced garlic
1/2 cup honey
Whisk together. Remembering everything is to taste. Adjust to your preference. Marinate salmon fillet with 2/3 marinade in the refrigerator for 30-45 minutes. Remove and grill. Serve with reserved marinade for topping.
Enjoy!!!
Wednesday, May 5, 2010
Cream of Asparagus Soup with Rice
I came across this recipe from a brand new cookbook, came out this past March, I just purchased after reading the Washington Post food section where it was being featured. It is called Dishing up Maryland. The recipes featured are specifically using local ingredients when they are in season. This is the first recipe I have tested which is perfect for the Spring (Asparagus is in season).
This was absolutly my favorite soup recipe that I have tested and I have tested many.
I love it. I finished every drop over a three day period and each day it just tasted better and better. Recipe follows:
2lbs. asparagus
2 tablespoons butter (I use unsalted)
1 small onion, peeled and chopped
2 garlic cloves, peeled and miniced
4 cups chicken stock ( I used broth)
1/2 teaspoon salt (I used kosher)
1/2 fresh ground black pepper
1/3 cup white rice (uncooked I used long grain)
2 cups milk (I used whole)
2 tablespoons chopped fresh parsley
Clean aspargus and chop into thirds
Set aside a dozen tips for garnish
Melt butter in sauce pan saute onions until tender about 5 minutes
Add garlic for 30 seconds and stir
Add asparagus and stir for another 3 minutes
Add the stock, salt, pepper, and uncooked rice, reduce heat to a simmer and cover for 30 minutes.
Steam the reserved asparagus tips and shock in a ice bath to stop the cooking process. Dry. Cut lengthwise in half and set aside.
Puree soup mixture either with a immersion blender or in a blender adding the milk slowly. Return to heat and heat through. Garnish with reserved asparagus tips forming a sun dial shape. Sprinkle with fresh parsley.
This is defintely a recipe to try. I am going to serve it as a first course for this years Mother's Day celebration!!! I know my family will love it as much as I do!!!
Enjoy!!!
This was absolutly my favorite soup recipe that I have tested and I have tested many.
I love it. I finished every drop over a three day period and each day it just tasted better and better. Recipe follows:
2lbs. asparagus
2 tablespoons butter (I use unsalted)
1 small onion, peeled and chopped
2 garlic cloves, peeled and miniced
4 cups chicken stock ( I used broth)
1/2 teaspoon salt (I used kosher)
1/2 fresh ground black pepper
1/3 cup white rice (uncooked I used long grain)
2 cups milk (I used whole)
2 tablespoons chopped fresh parsley
Clean aspargus and chop into thirds
Set aside a dozen tips for garnish
Melt butter in sauce pan saute onions until tender about 5 minutes
Add garlic for 30 seconds and stir
Add asparagus and stir for another 3 minutes
Add the stock, salt, pepper, and uncooked rice, reduce heat to a simmer and cover for 30 minutes.
Steam the reserved asparagus tips and shock in a ice bath to stop the cooking process. Dry. Cut lengthwise in half and set aside.
Puree soup mixture either with a immersion blender or in a blender adding the milk slowly. Return to heat and heat through. Garnish with reserved asparagus tips forming a sun dial shape. Sprinkle with fresh parsley.
This is defintely a recipe to try. I am going to serve it as a first course for this years Mother's Day celebration!!! I know my family will love it as much as I do!!!
Enjoy!!!
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