I need to come clean about a few things: I have no desire to be a celebrity chef. I don’t want my own food network tv show. I don’t want to mass produce my “way” of cooking. I don’t want my name or God forbid FACE on the side of a sparkly new enamel cookware line. I like what I do. I’m good at what I do. And, while I am always looking to expand my repertoire and my client list, I know that I have found my niche and I am happy.
But, of course… long days in the kitchen can give you an awful long time to daydream and my furtive brain came up with this idea for a food show.
I am an avid cookbook reader. If I had endless funds and, more importantly, space, I would probably purchase a new cookbook every day. I think a lot of people feel the same way, and that is the hook for my, um, THE show. I would- oh – I mean the HOST would take a cookbook, preferably one chosen by the audience, and cook three or four recipes from that cookbook without any prior rehearsal. The recipes would be cooked exactly as written in front of the camera for the world to see. Then the finished product would be served to a group on camera and a discussion of the success or failure of the recipes would commence. It would be a casual show – aimed specifically at helping the consumer decide if this cookbook was a good investment of money and shelf space.
Hey, I’d watch it for sure.
Well, I don’t have a food show, but I do have this blog. As I have said before, I do take requests. If there’s a recipe you’d like me to take for a test drive, just let me know.
For Christmas, Shannon’s family gave me “Essential Pepin”, Jacques Pepin’s newest greatest hits cookbook, featuring more than 700 of his favorite recipes. In a post-fried-chicken-superbowl haze, I wanted to create something from this book that would spring me back into life. My eyes settled on this asparagus recipe and it did exactly what I needed. It’s green, beautiful and so delicious; a perfect accompaniment for any meal.
Asparagus in Mustard Sauce
from “Essential Pepin”
- 1 1/4 pounds large asparagus spears (about 16), trimmed and peeled
- 2 tablespoons Dijon mustard
- 2 tablespoons canola oil
- 2 tablespoons walnut oil
- 2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Put the asparagus in a large stainless steel saucepan in one or two layers and add 3/4 cup boiling water. Cover, bring to a boil, and boil for 3 minutes, or until the asparagus is just tender but still firm and most of the liquid has evaporated. Drain off any remaining water and put the asparagus on a platter. Let cool.
For the sauce
- Combine all the ingredients in a small bowl and mix well; do not worry if the mixture is not totally emulsified.
- Serve the asparagus with the sauce.