Lemony Shrimp and Asparagus with Cheesy Polenta

This recipe is the perfect combination of what I love about winter cooking and spring cooking, and it’s great for this time of year when we’re still getting rain in the Bay Area but the daffodils and irises are pushing up.

On one hand you have polenta, which is perfectly cozy and comforting and just what I want slowly simmering on the stove when it’s cold and dark outside. But then you also have bright, springy flavors thanks to shrimp quickly cooked with tender asparagus and some zippy lemon. It’s the best of both worlds!

Lemony Shrimp and Asparagus with Cheesy Polenta 
Serves 4-6 
1 quart chicken broth
1 cup polenta
½ cup grated Parmesan, plus extra for garnish
1 tablespoon lemon zest
2 tablespoons olive oil
½ cup sliced shallots (from 3 large shallots)
1 tablespoon butter
1 pound asparagus, cut into one-inch pieces
1 pound large shrimp, peeled and deveined
Juice of one lemon
Salt and pepper, to taste

Bring broth to a boil in a large saucepan. Gradually add polenta, stirring for a minute, before reducing heat to low and covering the saucepan. Simmer for 30 minutes, stirring the polenta for a minute every 10 minutes. Remove pan from heat and stir in the grated Parmesan and lemon zest.

While polenta is cooking, heat olive oil in large frying pan over medium heat. Add shallots and cook for 5 minutes, stirring occasionally, until shallots have softened and started to brown. Add butter to the pan to melt before adding asparagus and cooking for 3 minutes, stirring occasionally. Add shrimp and cook until pink. Remove pan from heat, stir in lemon juice and season with salt and pepper. Distribute polenta evenly among bowls, followed by shrimp and asparagus, and then garnish with Parmesan.

Miso makes everything taste better

Y’know that broiled salmon I made a while back? Turns out the miso marinade from that recipe also tastes pretty flippin’ good with tofu and asparagus! Baking tofu is a relatively new thing in our house, but lemme tell you, it is wonderful because it comes out of the oven toasty on the outside and soft on the inside. Give it a try!

Miso Asparagus and Tofu with Black Rice 
½ cup white miso paste
2 tablespoons minced ginger
2 tablespoons rice wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon agave syrup
1 tablespoon sesame oil
14-ounce package firm tofu, cubed and patted dry with paper towels
1 bunch asparagus, tough ends peeled and/or removed
3 cups cooked black rice
Non-stick cooking spray
Sliced green onion, for garnish

Preheat oven to 425 degrees and mist two cooking sheets with non-stick cooking spray. Whisk first six ingredients together in large bowl. Working in batches, add a few tofu cubes to bowl at a time, stirring gently with slotted spoon. Use spoon to remove tofu from bowl, allowing excess sauce to drain back into the bowl, and arrange cubes, in a single layer and so that they’re not touching, on one of the coated baking sheets. Put tofu in oven and bake for 15 minutes. Remove sheet from oven, flip tofu cubes, and continue baking for an additional 15 minutes.

Use slotted spoon to mix asparagus with remaining miso sauce until lightly coated. Distribute asparagus on second baking sheet. Put asparagus in the oven 10 minutes before the tofu’s done, and everything is ready to serve at the same time. Divide rice evenly among four plates or bowls, then top with asparagus and tofu, and garnish with green onion.

The Kitchen in one word: Wow!

My favorite Wisconsinites, Chris’ parents, came out to California last week for visit. No trip to visit their favorite son is complete without dinner at The Kitchen, and Chris and I are always delighted to share the experience with his parents.

 The Kitchen serves a decadent, multi-course demonstration dinner. Nothing is off limits at this restaurant, where they invite guests to stroll through the kitchen, chat up the chefs, peek into the wine cellar, even do dishes if that’s what floats your boat. The menu changes monthly, and every ingredient has a story. But instead of trying to recall each of these stories, how about I just show you some photos?

Here’s what we feasted upon last week.

First Course: Tortilla Soup with Maine Lobster, “Creamed” Chorizo, Avocado and Smoked Chilies 

Second Course: A Salad of Foie Gras, Frisée, Sea Grapes, Grilled Chicken, Fennel and Crisped Brioche 

Not pictured (because I was too busy throwing elbows to get the best goodies): The intermezzo, when you’re invited to leave your seats, stretch your legs and help yourselves to a variety of sushi, sashimi and other treats.

Third Course: 100-Mile Salmon, Dungeness Crab Béarnaise, White Asparagus Flan and Preserved Meyer Lemon

Fourth Course: Slow Roasted Young Beef, Duck Breast and Crispy Skin with Shepherd’s Pie and Black Peppercorns

 Aaaaannd, Dessert: Nancy’s Carrot Cake with Butter Crunch Ice Cream, Caramel Popcorn and White Chocolate.

Fresh asparagus makes me happy

Fresh, tender asparagus is one of my favorite signs of spring.

I’ve already seen it in the produce section of my local supermarkets, but the stalks have been pretty thick and somewhat reedy.

Imagine my delight when Carol Arnold, general manager of the Foothill Farmers Market Association, dropped by my office today — we run her “Locally Yours” food column in the Auburn Journal — and gave me two fresh, delicate bunches of asparagus.

“It was just picked Friday,” she told me.

I wanted to do something fast and simple for dinner in order to allow the asparagus to shine. This quick pasta dish did the trick. Next time I’ll throw in a couple dashes of red pepper flakes, because they make pretty much everything taste better.

Asparagus and Shrimp Spaghetti
1 pound spaghetti
1 bunch asparagus, washed and cut diagonally into one-inch pieces
½ pound medium cooked shrimp
5 cloves garlic, minced
1 tablespoon olive oil
½ cup grated Parmesan
Salt and pepper, to taste

Bring water to boil in large pot. Add pasta and continue boiling until spaghetti is al dente (cooked, but still firm).
While pasta is boiling, heat olive oil in large frying pan over medium heat. Add garlic, stirring constantly, for about a minute, until fragrant. Add asparagus to pan and cook for 2-3 minutes before adding shrimp, stirring occasionally, until everything is thoroughly heated. Remove from heat.
Once pasta is done, remove from heat and strain in colander, reserving about 1 cup of cooking liquid.
Add pasta to frying pan and mix with shrimp and asparagus. Stir in Parmesan. Add cooking liquid until dish achieves desired moisture. Season with salt and pepper and serve.

Note: I like to keep chicken bouillon cubes in my spice cabinet, and mixed a cube in with the cooking liquid for a little extra flavor.