It’s here! Have you heard the news?
Kitchen Daily Canada has launched and it’s a great new place to hang out! Have you seen it? It’s a brand new Canadian food site, filled with daily menu plans, videos, interviews, food facts, new trends, great photos, and of course oodles of the best recipes. When I was asked to become a contributor to this site, I was thrilled!
There is an amazing line up of guest editors who will lend their expertise and food insights – check out the current interviews with Susur Lee, as well as all the other guest editors and contributors (click ‘View All’). The launch, earlier this month while I was away, kicked off with a virtual potluck of mouth-watering recipes brought by us contributors. You can join Kitchen Daily Canada and have your own recipe box to save your favourite recipes from the site with a simple click. How handy is that?
KD’s Twitter blurb says “The next seven days in your kitchen, one day at a time. Kitchen Daily Canada has simple recipes for every meal, easy ideas for dinner tonight and cooking tips”. I love checking out Kitchen Daily Canada every morning to see what’s new and trending on the Canadian food scene. It’s fun exploring the nooks and crannies of the site to find things like the kids cook section, how to properly cut a cake so it doesn’t dry out, 5 ways to add flavour to vegetables, or 9 foods that originated in Canada.
Come join us at this great new Canadian Food Site – we’re in for an awesome and mouthwatering summer, and that’s just the beginning!
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And for my own summer celebration, I have a recipe for you from my asparagus patch. Here in northern Canada (our asparagus season is later), the last day we should be cutting asparagus is July 1, to allow the plants time to store energy for the next year. So we are enjoying this favourite green vegetable as often as we can. A favourite way is to oven-roast it with garlic and spruce tips. The roasting works magic on robust garlic cloves, turning them mellow and sweet, so don’t be afraid to throw in a generous handful. The citrus tang of the roasted spruce tips is the perfect foil for garlic’s richness and asparagus’s earthiness.
In our yard, the spruce tips burst into glory at the same time as the asparagus pops from the ground, so this flavour-marriage is meant to be. If your spruce tips are earlier, check the shady north side of your trees, and you might still be in luck with a few usable tips. The prime size for use is when the spruce tips are just bursting from their papery wrapping, but they are good even up until they are a couple inches long, as long as they are still tender. Check by biting into one – you will be surprised by the piney/citrusy flavour.
Kitchen Frau Notes: If you are not familiar with the flavour of spruce tips, start with ¼ cup (60ml). If you love them, like we do, use ½ cup (120ml). Their intense flavour also mellows with roasting to add a pleasant tang to this dish. It’s a wonderful side dish with barbecued meats and can be prepared ahead and served at room temperature.
*If it is late in the season and your spruce tips are longer (you can use them as long as they are still lighter green than the rest of the tree, and tender) just chop them up to use for this recipe.
Roasted Asparagus with Garlic and Spruce Tips
- 1½ lbs (700gms) asparagus spears (about 1 lb/450gms trimmed)
- 1 large head garlic (about ½ cup/120ml garlic cloves)
- ¼ to ½ cup (60 to 120mls) spruce tips
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- a good grinding of fresh pepper
- 2 teaspoons balsamic vinegar
Preheat the oven to 400°F.
Trim the asparagus spears by snapping off the tough bottom ends where they break naturally. Cut each spear into 2 inch (5cm) lengths.
Peel the garlic cloves and slice any large ones in half lengthwise.
Trim the spruce tips of any papery coverings.
Plunk the asparagus pieces, garlic and spruce tips onto a large baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss well with a spatula until everything is evenly coated with the oil. Spread out into a single layer.
Roast the vegetables for 20 minutes, stirring once halfway through.
Drizzle with the balsamic vinegar while hot and toss to mix. Serve warm or at room temperature.
For more fun and tasty spruce tip recipes:
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