Asparagus Florentine Recipes

ASPARAGUS FLORENTINE

Steps:

• Snap off tough ends of asparagus.
• Wash stalks well.
• Cook asparagus in boiling salted water until almost tender;drain.
• Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick.
• Butter the bottom of a baking dish and lay the bundles of asparagus in the dish.
• Sprinkle with Parmesan cheese.
• Bake at 375 for about 10 minutes.

CHICKEN AND ASPARAGUS CREPES

Steps:

• Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
• Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
• Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

QUICHE VALERIE

Steps:

• For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.
• Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)
• Preheat the oven to 350 degrees F.
• On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.
• Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.
• For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.
• In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
• Cool for 15 minutes, then cut into wedges and serve.

MEATLOAF FLORENTINE

Steps:

• Preheat oven to 350.
• Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
• In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
• Press meat mixture onto a sheet of wax paper, making a rectangle approx.
• 8 x 10 inches.
• Spoon spinach over half.
• Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
• Fold meat over so that spinach and cheese are inside.
• Pinch edges to seal.
• Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
• Top with remaining tomato sauce and the parmesan cheese.
• Bake, uncovered, for 1 hour.
• Let rest for 5 to 10 minutes before slicing.
• (try the leftovers on a sandwich or kaiser roll).

CREAMY HALIBUT FLORENTINE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
• Sprinkle the spinach evenly into the baking dish.
• Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt) and black pepper on both sides.
• Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
• Bake 35-40 minutes or until fish flakes easily with a fork.
• Divide onto four plates.
• Delicious!

TRIPE FLORENTINE

Steps:

• Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips.
• Saute very quickly in a little of the oil in a large frying pan. Add the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel.
• Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven for same time.
• When ready to serve, sprinkle on the Romano and chopped parsley
• Serve with chargrilled Italian bread.

FLORENTINE STYLE PORTERHOUSE & ASPARAGUS (ATKINS)

Steps:

• Porterhouse:.
• 1. Rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic. Rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs. Season steak on both sides with salt and pepper; set aside.
• 2. Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
• 3. Transfer steak to a cutting board and let stand 5 minutes. With a sharp knife, cut around bone so that you have 2 pieces of meat. Trim off any fat. Thinly slice steak and transfer to a platter. Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. Drizzle steak with remaining 2 teaspoons olive oil and serve.
• Asparagus:.
• 1. Heat oven to 400°F Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry.
• 2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer.
• 3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time.

ASPARAGUS LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.