Cooking at the Cottage 

Spring Asparagus - Every Which Way!


People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it's what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says "spring" like asparagus!

 

IN THIS ISSUE, we celebrate asparagus as the beginning of the garden's cascade of fresh, local produce in the season ahead. We indulge in the bounty of asparagus by preparing it a variety of ways: steamed, grilled, roasted, breaded, stir-fried, pureed, wrapped, and garnished. You'll find plenty of ideas for your own improvisations with this springtime delicacy!

In This Issue
Cooking Classes
Spring Asparagus
How to Store, Clean & Prep
RECIPE: Asparagus with Fresh Tomato Garnish
Steamed & Boiled
A Quick Hollandaise: Roas
Roasted & Grilled
RECIPE: Wok Seared Chicken with Asparagus
Wrap It Up
"Asparagamole"
RECIPE: Asparagus Soup
Cookbook Review

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What's Cooking at the Cottage

We have a full schedule of cooking classes planned for you this spring! Access the full schedule and details for each class here. Here are a few of our April and early May classes:  


Monday, April 25th - "The Winning Ticket" ● Mac McBride - Sullivan University ● $45.00. ● 6:30 - 9:00 pm. Menu: Mint Juleps ● Sea Scallop Hot Brown with Lobster Mornay Sauce ● Horseradish Crusted Beef Tenderloin with Henry Bain Sauce ● Pastry Wrapped Asparagus with Country Ham Hollandaise Sauce ● Eggplant Rollatini with Fresh Mozzarella & Roasted Peppers ● Chocolate Bourbon Truffles


Spring Cooking ClassesWednesday, April 27th - "Vegetarian-Vegan- Raw" ● Afua Nessibou -- Amazing Grace Whole Foods ● $45.00 ● 6:30 - 9:00 pm. Learn ways to eat healthier while creating fresh and tasty meals. Menu: Red Lentil Soup ● Thai Coconut Squash Soup ● Quinoa and Sauteed Fresh Vegetables ● Yummy Vegetarian Lasagna using a variety of greens ● a Cold Salad made with Amaranth Grain


Friday, April 29th - "DATE NIGHT" ● David Moeller - Sullivan University ● $65.00 per couple · HANDS ON CLASS! 6:30 - 8:30 pm. Menu: Caesar Salad ● Seared Beef Tenderloin Tips with Mushrooms, Caramelized Onions, Brandy & Roasted Vegetables ● Lemon Curd Tarts with Raspberry Sauce

 

Wednesday, May 4th - "Kentucky Derby Date Night" ● Mike Cunha - Sullivan University & Limestone We will be kicking it up a notch for this special event! What a great way to give your Derby guests a taste of Kentucky Menu: Smoked Chicken Filled Crepes with Saffron Glacage ● Seared Filet of Trout with Brown Butter, Capers & Lemon ● Sweet Buttermilk Biscuits with Marinated Fruit & Vanilla Scented Cream

 

Monday, May 9th & Wednesday, May 11th- "Intermediate Cake Decorating ● Vanessa Hayden - The Wedding Cake ● $45.00 ● HANDS ON CLASS! 6:30 - 9:00 pm. This two part class is designed for the intermediate decorator or a refresher course for the more seasoned student. **Please request the supply list for this class so you will be ready to get started the day of class. 


NEW DATE - Tuesday, May 10th - "Basic Knife Skills" ● Ed Bartush - Wusthof/Trident Cutlery · $25.00 · HANDS ON CLASS! 6:30 - 9:00 pm. Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. 


Thursday, May 12th - "Memorial Day Bash" ● John Plymale - Porcini ● $45.00 ● 6:30 - 9:00 pm Memorial Day is not only a day of remembrance but a kickoff to Summer entertaining! Let's make it a time to remember! Menu: Grilled Marinated Steak Panini with Smoked Provolone, Lemon Garlic Aioli on Toasted Ciabitta ● Middle Eastern Tabbouleh with Fresh Mint and Organic Tomatoes ● Twice Baked Red Bliss Potato Salad with Applewood Smoked Bacon and Extra Sharp Cheddar Cheese ● Lemon Blueberry Pudding Cake with Lemon Whipped Cream

Friday, May 13th - "Date Night" ● David Moeller - Sullivan University ● $65.00 per couple HANDS ON CLASS! 6:30 - 8:30 pm.  Join us for Date Night - one of the hottest tickets in town - where two people cook dinner together, creating a fabulous three course meal on their night out! Class is completely hands on, so bring your apron! Menu: Truffled Macaroni & Cheese with Shrimp ● Pan Seared Quail with Blackberry Glaze ●Bourbon Pecan Chocolate Chip Bread Pudding


Saturday, May 14th - "Beginning Stocks & Sauces" ● David Moeller - Sullivan University ● $45.00 HANDS ON CLASS! 11:30 - 2:00 pm. In this class we will be covering how to make basic stocks as well as learn to make the "mother" sauces. Menu: Chicken Stock · Veal Stock · Shellfish Stock · Roux · Bechamel · Veloute · Espagnole · Hollandaise & turn these into some smaller sauces Bernaise · Mornay · Hunter Sauce · Supreme Sauce


Saturday, May 14th - "Date Night" ● Mike Cunha - Sullivan University & Limestone ● $65.00 per couple ● HANDS ON CLASS! 6:30 - 8:30 pm Join us for Date Night - one of the hottest tickets in town - where two people cook dinner together, creating a fabulous three course meal on their night out! Class is completely hands on, so bring your apron! Menu: Linguini with Shrimp in Spicy Tomato Caper Sauce ● Chicken Wellington, Mushroom Duxelle Puff Pastry & Mushroom Veloute ● Blintzes Filled with Sour Cherry & Sweet Cream Cheese


Monday, May 16th - "French Pastries" ● Nicki Leathem - Custom Catering/Personal Chef by Nicki ● $45.00 ●  6:30 - 9:00 pm. This would make a lovely Mother's Day present. Come together and learn how to make both Danish and Croissant dough. Learn four different shapes from the same dough - Danish, Elephant Ears, Cinnamon Rolls, and Coffee Cakes. We will make both Plain and Stuffed Croissants, and super yummy Funnel Cakes. This class sells out each and every time Nicki teaches it at Kitchen Affairs in Evansville. 

 

Tuesday, May 17th - "Chinese Take Out Favorites" ● Afua Nessibou - Amazing Grace Whole Foods ● $45.00 ● 6:30 - 9:00 pm. Make some of your take out favorites in your own kitchen, but be sure to remember the chopsticks. Menu: Vegetable Buckwheat Noodle Soup ● Cantonese Lemon Chicken ● Fabulous Fried Rice ● Sichuan Princess Shrimp ● Mandarin Mu Shu Chicken with Mandarin Pancakes

Spring Asparagus

How to Choose Asparagus

How to Store Fresh Asparagus
How to Clean Fresh Asparagus How to Prep Fresh Asparagus
Prepping Tools
Cutting Board
Knife
Peeler
CUTTING BOARDS
Many sizes and materials - protect your countertops
WUSTHOF 6" CHEF'S KNIFE
the perfect size for vegetable prepping tasks
ZYLISS PEELER
swivel blade handles curves with speed and ease
Asparagus with Fresh Tomato Garnish
Asparagus - Steamed and Boiled
Asparagus with Garnishes Galore
A Quick Hollandaise Sauce
Sauce-making Tools
SaucierWhiskLadle
VIKING'S SAUCIER
Rounded bottom for perfect sauce-making

WHISK
a necessity for smooth sauces, many sizes available
SAUCE LADLE
by WMF - perfect portions,
elegant, sleek design
Asparagus - Roasted and Grilled
Wok Seared Chicken with Asparagus
Asparagus - Wrapped Up
Asparagus - Wrapped Up
Asparagus Soup
Asparagus - Green, White, Purple

Cookbook Review


Celebrate spring with asparagus prepared in all kinds of ways!

Mark & Linda
Mark & Linda Kunz Bayens

Cooking at the Cottage

3739 Lexington Rd
Louisville, KY 40207
502-893-6700

 

Copyright 2011 - Acorn Advisors | Cooking at the Cottage | 3739 Lexington Rd | Louisville | KY | 40207