2 cups of cooked quinoa 1 bunch of parsley, leaves only, roughly torn by hand 1/3 bunch of mint, leaves only, shredded 2 bunches of broccolini 500 g fresh peas, podded 2 bunches of baby asparagus, sectioned 2 handfuls of almonds and walnuts, roasted and chopped goats curd 1 lemon salt pepper
Mix the quinoa and herbs together while warm. Blanch the broccolini, peas and asparagus and add to the quinoa mix and toss. Season with lemon juice, salt and pepper.
Dollop goats curd over the top and top with the nuts and serve.
I have recently struck a deal, nay, an agreement with my wonderful Lute. He has been feeling as if he has been eating too much of my food and, well, frankly I don't care because if it doesn't get eaten it will just go bad. He hates cooking, and I live in the kitchen when it hasn't been taken over by wine glasses. So, he's going to chuck in some money every week and basically his conscience is clear.
I usually spend my Tuesdays mornings at the market and I can guarantee a few things to happen every time: 1- That I will run into 1928 2- That I will purchase more food than I can physically carry, and thus be swearing through the majority of the walk home. 3- That I will purchase more cheese than one person could concieve. 4-That I will take advantage of seasonal produce..and for the second week in a row, diving into the asparagus, 3 bunches for $5...boo-yah!
What I didn't bank on was this: 1- Running into the wonderful bohemian woman in met at Litchfield falls in NT about 5 months ago. She lived out of her car for 3 weeks and had leg hair that I wanted to braid. There was a commitment ceremony involved in the 45 degree haze, the cutting of hair and she gave me away to the gay gods. She's working in the organic section till January and then heading to Tasmania. The only thing I wanted to ask her was if it were possible to drive to Tasmania. (I answered my own question, yes...on a boat.) 2- Buying spelt flour, buckwheat flour and quinoa. Yes people, this is for you. I guess I am going to try do some healthy baking, or play around with pie crusts. Who knows, I had a feeling. As with quinoa, it is stupidly good for you and I guess it is time that I start eating it again. Keep posted... 3- Having my housemate at the market at the exact same time and opening the door to the house and realising that she was 2 minutes behind me the whole way.
And finally, after John Candy's birthday, none of us have been able to bring ourselves to take down the A0 posters. Why? Because they are awesome.
Lute's room is in the front of the house and there is huge face of JC stuck on the window. And, on many occasions, I have mentioned how close we are to the Hotel Lincoln. Occasionally, he can feel people on the street watching him, but in the end, realise it is just the poster. I have had friends walk down the back laneway, and sometimes the garage door gets jammed. When this happens, I get a number of text messages saying(not exactly, but are all similar to); "Haha, your name is Buck and you're here to fuck." That is because there is a giant poster of Uncle Buck in my room with the text from Kill Bill. Oh, intertexualtiy. Love it.
Anyways, as we are all unpacking our groceries we get a knock on the door. Three businessmen are standing there on their lunch break and I'm holding celery in one hand and an avocado in the other. My other housemate is in the middle of sticking a mango in her face and Lute's at the door with a bowl of muesli and orange juice.
Businessman1- Hey, sorry to do this, but it is a bet for ten dollars. Lute- Yes. (Omnomnom) Businessman2- But, we were wondering... Lute- Yes...(omnomnom) Businessman1- is that John Candy Lute- HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
ahhhhh
...
Yes.
The Businessmen turn, laugh and head back the the Lincoln.
So, I handed in my last 12,000 words yesterday and celebrated by not exercising, drinking beer and making dinner for the boys and I. I bought three bunches of asparagus at the market and used one of them last night.
Here is how I used the other:
First, broad beans. In their full, unstripped glory.
Then, I took a bunch of asparagus, removed the woody parts, blanched them in boiling water for 60 seconds and refreshed them in iced water.
I did the same to the pods of the broad beans and they sexed it up with the asparagus.
After they chilled, I took of the outer layer from the broad beans. The clothes are in the front and the kids are in the back.
That got set aside and I made a hollandaise with three egg yolks, melted butter, lemon juice, salt and pepper. Oh, who needs a double boiler when you have a giant-ass bowl? Note to self; tea towels, need to buy more...need to wash some.
And then I put it all together after poaching a few eggs, toasting a few slices of Irrawarra bread and getting my shit together.
And that, kids, is how you do a lazy brunch. Best eaten out the front, in the sun using crates as tables and on the olive couches.
I have a beautiful friend who is so giving, that sometimes the world kind of takes that opportunity to shit on her. When people find out her name, they do this annoying dance where they ask if her parents were hippies, or if she changed it. Stupidly enough, these people also don't know anything about art and who she was named after, or the contribution that this person made to the Heide.
Yesterday was one of those days where beer and some cooking could fix the girl. I thought that she probably needed some real food after what she got shat on with, and the only thing she had at home was pita bread and vegemite.
That was tragedy in its purest form.
So, I cooked for this woman, my real wife (sorry Bjork) and fed her booze.
Oh, I love my first day of the week. (Yes, yesterday was Tuesday, but if you're smart enough, you'll work it out.)
After I saw this tart on Haalo's site, I decided it would be a good way to use up asparagus. But obviously, the idea of the tart was the only thing, and I may have bastardized the idea.
Asparagus Tart For My Favourite Tart
1 bunch of asparagus, trimmed 2 slices of prosciutto, sliced 1 clove of garlic, minced 1 leek, sliced, white part only 1 head of broccoli, stem sliced and florets quartered 1/3 barrel of La Luna cheese, diced 3 eggs 200mL cream 6 sheets of filo butter salt pepper
Preheat the oven to 180 degrees. Find a rectangular baking dish and measure the asparagus to the width of it and trim the excess off. Slice the trimmed parts and set aside with the broccoli. Blanch the asparagus and halve length ways. Meanwhile, render the fat from the prosciutto and add the garlic and leek, followed by the asparagus stalks and the broccoli. Season and allow to soften. Line the baking dish with the filo, brushing melted butter between the sheets. Take the eggs and cream, and whisk together, seasoning with salt and pepper. When the mixture in the pan is cooked, place it over the filo and pour in the egg mixture. Then, take the spears of asparagus and line it over the top, alternating direction of the spear. Dot with the La Luna cheese and bake for 20-30 minutes, or till it has set.
Nothing much to say, more kitchen-bitching.
